Plant-based probiotic foods (PBPFs) have recently become a notable choice for many
consumers. While less recognized than dairy products, these foods offer efficient alternatives …

We analyzed the quality characteristics of model kimchi fermented with lactic acid bacteria
(LAB; Leuconostoc mesenteroides, Leuconostoc citreum, Lactobacillus plantarum …

Nitrite and biogenic amines (BAs) are widely found in fermented vegetables, while there is
no research about the nitrite and BAs of Cantonese pickle. Therefore, the nitrite and BAs …

To investigate the effects of glutinous rice paste (GRP) and fish sauce (FS) on kimchi's the
fermentation characteristics, kimchi, kimchi with GRP, and kimchi with FS were prepared and …

Gochujang is a Korean fermented hot pepper paste beneficial to human health by providing
various nutrients. In this study, its physicochemical characteristics were identified, and its …

Intelligent packaging that provides real-time information on food quality is useful for
consumers. We developed a kimchi ripening indicator that can determine the ripeness of …

Lacto-fermentation is a traditional preservation technique that improves the texture and
flavor of vegetables. In Korean cuisine, kimchi is highly regarded for its captivating and …

Abstract Stearic acid, SA (0, 1, 2, 3, 4 and 5%) was used to functionalize the surface of CO 2-
adsorbent powders to improve the physical and mechanical properties of active packaging …

Kimchi fermentation depends on diverse lactic acid bacteria, which convert raw materials
into numerous metabolites that contribute to the taste of food. Amino acids and saccharides …

Doramectin is a macrolide antiparasitic that is widely used in the treatment of mammalian
parasitic diseases. Doramectin is usually produced by Streptomyces avermitilis fermentation …