Journal of bioscience and bioengineering, 2011-10, Vol.112 (4), p.356-359
2011
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- Autor(en) / Beteiligte
- Titel
- Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period
- Ist Teil von
- Journal of bioscience and bioengineering, 2011-10, Vol.112 (4), p.356-359
- Ort / Verlag
- Amsterdam: Elsevier B.V
- Erscheinungsjahr
- 2011
- Quelle
- MEDLINE
- Beschreibungen/Notizen
- This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7 days) and over-ripened kimchi (OK; greater than 2 years). In conclusion, antioxidant activity of the OK was significantly higher than the SK. The results of this study suggested that there was an increase in the antioxidant activity of fermented kimchi during the fermentation and ripening processes.
- Sprache
- Englisch
- Identifikatoren
- ISSN: 1389-1723eISSN: 1347-4421DOI: 10.1016/j.jbiosc.2011.06.003Titel-ID: cdi_proquest_miscellaneous_902379017
- Format
- –
- Schlagworte
- Anti-Infective Agents - pharmacology, Antioxidant activity, Antioxidants - pharmacology, Biological and medical sciences, Biotechnology, Brassica - chemistry, Chinese cabbage, Fermentation, Food Additives, Fundamental and applied biological sciences. Psychology, Humans, Kimchi, Male, Methods. Procedures. Technologies, Microbial engineering. Fermentation and microbial culture technology, Over-ripened fermented kimchi, ripening, Short-term fermented kimchi