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NTIS 바로가기한국식품조리과학회지 = Korean Journal of Food & Cookery Science, v.30 no.5, 2014년, pp.588 - 595
To develop a variety of salted vegetables, this study investigated the quality properties and sensory characteristics of pak-choi Baikkimchi with 0, 1, 3, 5 and 7% (w/w) red pepper seed during 50 days at
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Choi SK, Hwang SY, Jo JS. 1997. Standardization of kimchi and related products (3). Korean J Diet Cult 12(5):531-548
Han JS, Han GP, Lee JS, Han GJ, Kim YJ. 2010. A survey of American's perception and preference for Korean kimchi: focus on Illinois and California. Korean J Food Culture 25(5):499-507
Jang MS, Moon SW. 1995. Effect of licorice root (Glycyrrhiza Uralensis Fischer) on Dongchimi fermentation. J Korean Soc Food Nutr 24(5):744-751
Kang KO, Kim WJ, Lim HS. 1997. Effect of temperature and NaCl concentration on the characteristics of Baik kimchi. Korean J Soc Food Sci 13(5):569-577
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Kim MJ, Moon SW, Jang MS. 1995. Effect of onion on Dongchimi fermentation. J Korean Soc Food Nutr 24(2):330-335
Kim MR, Kim MJ, Back JY. 2001. Physicochemical and sensory characteristics of Dongchimi added with soybean-curd whey. J Korean Soc Food Sci Nutr 30(6):1068-1075
Ku KH, Cho JS, Park WS, Nam YJ. 1999. Effects of sorbitol and sugar sources on the fermentation and sensory properties of Baechu kimchi. Korean J Food Sci Technol 31(3):794-801
Lee MK, Jang DJ, Rhee KK, Kim DS, Moon SW. 2007. A survey of the preference on the Turk for Korean Kimchi. Korean J Food Culture 22(6):690-695
Moon SK, Ryu HS. 1997. Changes in the contents of dietary fibers and pectic substances during fermentation of Baik-kimchi. J Korean Soc Food Sci Nutr 26(6):1006-1012
Park BH, Choi SH, Cho HS, Kim SD, Jeon ER. 2010. Quality changes in Baik-kimchi (pickled cabbage) added lotus root juice during fermentation. Korean J Food preserv 17(3):320-327
Park YH, Park SH, Lee JH, Jo JS. 2003. Effects of beef bone extracts on quality of Baik-kimchi. Korean J Soc Food Cook 19(2):188-194
So MH, Kim YB. 1997. Isolation and identification of major microbial groups during Baikkimchi fermentation. Korean J Food Nutr 10(3):350-359
Suh HS. 2010. A study on the characteristics of green tea dded to Baekkimchi. Korean J Foodservice Assoc 6(2):119-135
Sung JM, Lim JH, Park KJ, Jeong JW. 2008. Effects ofsemi-dried red pepper with a different seed ratio on thequality of kimchi. Korean J Food Preserv 15(3):427-436
Yi BG, Han OK, Lee DJ. 2005. Heterosis and combining ability of pak-choi (Brassica campestris L. ssp. Chinensis Jusl) under different cropping seasons. Korean J Int Agric 17(4):283-291
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