Quality and Fermentation Characteristics of Garlic-added Kimchi
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چکیده
منابع مشابه
Fermentation Characteristics of Shindari Added with Carrot
Shindari is a traditional fermented drink of Jeju in Korea, which is made with boiled barley and nuruk for short fermentation periods. This study determined chemical, microbiological, and sensory characteristics of the modified Shindari with 15% carrots as an additive (carrot Shindari), and this study compared it with a traditional Shindari as a control. After fermentation at 30°C for a day, th...
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چکیده ندارد.
Microbiological and Physicochemical Quality of Irradiated Ground Beef as Affected by Added Garlic or Onion
The effects of garlic and onion on the microbiological and physicochemical properties of irradiated ground beef patties were evaluated. Ground beef was mixed with 0.5%(w/w) minced garlic or 2.5%(w/w) minced onion, vacuum-packed in oxygen-impermeable nylon/PE bags and then electron beam-irradiated at 2.5 kGy. All samples were kept at 4C for 8 d. Irradiation resulted in a 2-log CFU/g reduction in...
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ژورنال
عنوان ژورنال: Korean Journal of Food Preservation
سال: 2012
ISSN: 1738-7248
DOI: 10.11002/kjfp.2012.19.4.539