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Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi
This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow...
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Bioactive compounds and antioxidant activity in three types of Korean watery kimchi
Watery kimchi is a traditional fermented food served with its soup. In this study, we collected 21 samples of yeolmu mul kimchi (YMK), dongchimi ...
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Determination of biogenic amine-producing lactic acid bacteria in kimchi varieties through in vitro analysis and low temperature fermentation
This study analyzed biogenic amine (BA) content in three varieties (types) of kimchi ( Baechu kimchi, Baek kimchi, and Yeolmu kimchi), identified the...
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Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage
Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different...
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Association between traditional Korean fermented vegetables (kimchi) intake and serum lipid profile: using the Korean Genome and Epidemiology Study (KoGES) cohort
PurposeDyslipidemia is a major health issue worldwide. There is growing interest in understanding the potential role of kimchi consumption on serum...
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Effect of the addition of maltodextrin on metabolites and microbial population during kimchi fermentation
Gelatinized starch sauce, one of the sub-ingredients have been widely used in kimchi for their roles in increasing viscosity of kimchi seasoning, and...
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Changes in volatile flavor compounds of Kimchi cabbage (Brassica rapa subsp. pekinensis) during salting and fermentation
A main ingredient of Kimchi is Kimchi cabbage, which is soaked in brine to reduce its crispness. Volatile profile of raw Kimchi cabbage (RC) is...
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Antioxidant and anti-inflammatory effects of solar salt brined kimchi
Salt is an essential ingredient in the kimchi fermentation process. Solar salt has antioxidant, anti-cancer, and anti-obesity properties. The aim of...
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Bacterial diversity of
baechu -kimchi with seafood based on culture-independent investigationsBaechu - kimchi is a traditional Korean dish of fermented vegetables, in which kimchi cabbage is the major ingredient. Seafood is added to baechu - kimchi ...
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The History of Kimchi and Jeotgal (Fermented Fish)
Techniques for fermenting kimchi and jeotgal were developed on the Korean Peninsula during the Primitive Pottery era as early as 6000 BCE, making for...
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Proficiency tests for analysis of pesticide residues in kimchi cabbage and ginseng in South Korea from 2008 to 2020
From 2008 to 2020, the Ministry of Food and Drug Safety (MFDS) and the Korea Research Institute of Standards and Science (KRISS) jointly conducted a...
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Kimchi bacteriophages of lactic acid bacteria: population, characteristics, and their role in watery kimchi
The bacteriophages (phages) in the watery kimchis (Baek-kimchi and Dongchimi ) were characterized to determine the phage ecology of lactic acid...
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Development of isotope dilution-liquid chromatography tandem mass spectrometry for the accurate determination of vitamin K1 in spinach and kimchi cabbage
In the human body, vitamin K 1 is important for bone and cardiovascular health and blood coagulation. To assess the correlation between vitamin K 1 ...
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Classification of geographical origin of kimchi by volatile compounds analysis using an electronic nose
Food authenticity is one of the largest concerns in recent days. As kimchi has been a global food, its production origin has been important issue,...
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Quantitative microbial risk assessment of pathogenic Escherichia coli in commercial kimchi in South Korea
Owing to convenience, ease of preparation, and price, the consumption of commercial kimchi is gradually rising in South Korea. Here, we estimated the...
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Development of an isotope dilution liquid chromatography/tandem mass spectrometry method for the accurate determination of neonicotinoid pesticides, imidacloprid, clothianidin, and thiamethoxam in kimchi cabbage reference materials
A method based on isotope dilution liquid chromatography/tandem mass spectrometry (ID-LC/MS/MS) was established as a candidate reference method for...
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Rice yogurt with various beans fermented by lactic acid bacteria from kimchi
In this study, the rice yogurt with various beans was developed using a mixture of rice saccharification solution as an artificial sweetener...
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Effect of disinfecting harvesting knives with sodium hypochlorite on soft rot infection of Kimchi cabbage
This study evaluated the effect of sterilizing harvesting knives with sodium hypochlorite (NaOCl) on soft rot in Kimchi cabbage. Knives were infected...
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Proteomic evaluation of kimchi, a traditional Korean fermented vegetable, and comparison of kimchi manufactured in China and Korea
Kimchi is a traditional Korean fermented vegetable, which is also widely consumed in Japan and China. However, little is known about the kimchi...
