کد مقاله | کد نشریه | سال انتشار | مقاله انگلیسی | نسخه تمام متن |
---|---|---|---|---|
4560737 | 1330519 | 2008 | 6 صفحه PDF | دانلود رایگان |
عنوان انگلیسی مقاله ISI
The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable
دانلود مقاله + سفارش ترجمه
دانلود مقاله ISI انگلیسی
رایگان برای ایرانیان
کلمات کلیدی
موضوعات مرتبط
علوم زیستی و بیوفناوری
علوم کشاورزی و بیولوژیک
دانش تغذیه
پیش نمایش صفحه اول مقاله
![عکس صفحه اول مقاله: The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable The combined effects of N2-packaging, heating and gamma irradiation on the shelf-stability of Kimchi, Korean fermented vegetable](/preview/png/4560737.png)
چکیده انگلیسی
This study was conducted to evaluate the combined effects of N2-packaging (N2), mild heating at 60 °C (HT) and gamma irradiation of 20 kGy (IR) on the shelf-stability and quality of Kimchi during storage at 35 °C for 30 days. Total microbes including lactic acid bacteria were sterilized perfectly by the combination treatment of HT–IR or N2–HT–IR, and the acidity of Kimchi was not changed during storage. Irradiation softened textural property of Kimchi. However, combination of N2-packaging with heating and irradiation retarded this softening of Kimchi by high dose irradiation. Organoleptic qualities were improved by the combination treatment during the storage period.
ناشر
Database: Elsevier - ScienceDirect (ساینس دایرکت)
Journal: Food Control - Volume 19, Issue 1, January 2008, Pages 56–61
Journal: Food Control - Volume 19, Issue 1, January 2008, Pages 56–61
نویسندگان
Jae-Hun Kim, Jin-Gyu Park, Ju-Woon Lee, Wang-Geun Kim, Young-Jin Chung, Myung-Woo Byun,