Fermentation Control of Kimchi by High-Pressure Treatment and Characteristics
نویسندگان
چکیده
منابع مشابه
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ty, lactic acid bacterial count, and sensery properties. Kimchi sainples treated with pressurized C02 had relatiyely a higher pH value, lower titratable acidity, and smaller lactic acid bacterial population than the untreated sample. A sensory eyaluation showed that the soumess alld overall acceptability of trettted kimchi were better than those ef the contro]. The color, flayor and texture wer...
متن کاملQuality and Fermentation Characteristics of Kimchi Made with Different Types of Dried Red Pepper (Capsicum annum L.)
The fermentation and quality characteristics of kimchi, made by adding different types of red pepper (semi-dried red pepper, fresh red pepper, dried red pepper) according to drying conditions, were examined for 15 days at 10C fermentation. The initial pH was approximately 5.65~5.72 in all groups, and the pH decreased with increasing fermentation time. The color value of a/b showed the highest i...
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ژورنال
عنوان ژورنال: The Review of High Pressure Science and Technology
سال: 2006
ISSN: 0917-639X,1348-1940
DOI: 10.4131/jshpreview.16.167