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  1. Article: Inhibitory effects of non-thermal atmospheric plasma on

    Kim, So Hee / Park, Sung-Hee / Min, Sung Gi / Park, Shin Young

    Heliyon

    2023  Volume 9, Issue 9, Page(s) e19575

    Abstract: Food-borne bacteria have frequently been detected ... ...

    Abstract Food-borne bacteria have frequently been detected in
    Language English
    Publishing date 2023-09-02
    Publishing country England
    Document type Journal Article
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2023.e19575
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  2. Article: Metabolic shift during fermentation in kimchi according to capsaicinoid concentration.

    Chung, Young Bae / Park, Sung Jin / Choi, Yun-Jeong / Yun, Ye-Rang / Lee, Mi-Ai / Park, Sung Hee / Min, Sung Gi / Seo, Hye-Young

    Heliyon

    2024  Volume 10, Issue 2, Page(s) e24441

    Abstract: The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to ... ...

    Abstract The cultivar of red pepper used in kimchi contributes to spiciness, red color, and fermentation characteristics. Capsaicinoids are the main components of red pepper. Therefore, understanding changes in metabolites during kimchi fermentation according to capsaicinoid concentration is necessary to control the quality of kimchi. The purpose of this study was to investigate the effect of capsaicinoids on metabolites during kimchi fermentation. To profile the effect of capsaicinoid concentrations on kimchi fermentation, five kimchi samples were prepared using different concentrations of capsaicinoids (4, 12, 30.7, 40.9, and 50.3 mg/kg) and stored at 4 °C for 28 days. During kimchi fermentation, pH, titratable acidity, capsaicinoid concentration, total viable and lactic acid bacteria, free sugars, amino acids, and microbial community were evaluated. Each result was statistically analyzed for changes in capsaicin concentration and fermentation time. The capsaicinoid concentration did not change during kimchi fermentation but the growth of lactic acid bacteria changed. According to the growth of lactic acid bacteria, free sugar, amino acids, and microbial community changed with the capsaicinoid concentration. Overall, the results of this study provide preliminary information on the use of red pepper and capsaicinoids in the kimchi industry.
    Language English
    Publishing date 2024-01-11
    Publishing country England
    Document type Journal Article
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2024.e24441
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  3. Article: Optimization of spray drying process for recovery of onion-stevia leaf hot water extract powder using response surface methodology.

    Yang, Hae-Il / Ameer, Kashif / Chung, Young Bae / Min, Sung-Gi / Eun, Jong-Bang

    Food science & nutrition

    2023  Volume 11, Issue 4, Page(s) 1770–1784

    Abstract: It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion-stevia leaf hot extract powders were prepared using gum ... ...

    Abstract It is important to optimize the drying process, along with the concentration of drying aid and the inlet air temperature, in order to obtain products with better physicochemical properties. Onion-stevia leaf hot extract powders were prepared using gum arabic (GA) and whey protein concentrate (WPC). Inlet air temperature and carrier concentrations were optimized using response surface methodology. The drying yield of powdered extracts was 14.39-74.32%,
    Language English
    Publishing date 2023-01-04
    Publishing country United States
    Document type Journal Article
    ZDB-ID 2703010-6
    ISSN 2048-7177
    ISSN 2048-7177
    DOI 10.1002/fsn3.3207
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  4. Article: Predictive growth modeling of Yersinia enterocolitica in fresh kimchi cabbage brassica pekinensis as a function of storage temperature.

    Park, Sung-Hee / Kim, Ji Yoon / Kim, Eun Hae / Min, Sung Gi / Park, Shin Young

    Heliyon

    2023  Volume 9, Issue 7, Page(s) e17978

    Abstract: We developed a predictive growth model ... ...

    Abstract We developed a predictive growth model of
    Language English
    Publishing date 2023-07-05
    Publishing country England
    Document type Journal Article
    ZDB-ID 2835763-2
    ISSN 2405-8440
    ISSN 2405-8440
    DOI 10.1016/j.heliyon.2023.e17978
    Database MEDical Literature Analysis and Retrieval System OnLINE

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  5. Article: Effect of headspace gas composition in kimchi packaging on the quality characteristics of kimchi.

    Yu, Hye Jin / Park, Sung Hee / Kim, Eun Hae / Choi, Yun-Jeong / Min, Sung Gi

    Journal of food science and technology

    2023  Volume 60, Issue 10, Page(s) 2695–2703

    Abstract: This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow ...

    Abstract This study evaluated the effects of gas composition in kimchi packaging on kimchi quality. Completely sealed packaging without gas inflow/outflow during fermentation (S1), packaging allowing gas outflow (S2), and packaging allowing gas inflow and outflow (S3) were used. Microbial composition analysis, volatile compound content analysis, and sensory evaluation were performed to determine the differences in kimchi quality among samples. Metabolites were examined using principal component analysis. Gas composition analysis showed that the ratio of CO
    Supplementary information: The online version contains supplementary material available at 10.1007/s13197-023-05795-z.
    Language English
    Publishing date 2023-07-28
    Publishing country India
    Document type Journal Article
    ZDB-ID 242498-8
    ISSN 0975-8402 ; 0022-1155
    ISSN (online) 0975-8402
    ISSN 0022-1155
    DOI 10.1007/s13197-023-05795-z
    Database MEDical Literature Analysis and Retrieval System OnLINE

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    In stock of ZB MED Bonn / Germany

    Z 2636: Show issues

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  6. Article ; Online: Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage.

    Min, Sung-Gi / Kim, Mi-Ju / Jeon, Jun-Young / Kim, Hae-Yeong / Han, Eung Soo

    Food science and biotechnology

    2022  Volume 31, Issue 2, Page(s) 221–229

    Abstract: Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation ... ...

    Abstract Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were performed. The fermentation of kimchi made with stored cabbage proceeded slightly faster in the early and mid-fermentation stages than that of control kimchi. And, storage of kimchi cabbage affected the microbial community structure of kimchi, which caused differences in metabolites. In the early stage of kimchi fermentation, fructose and mannitol contents were higher in control kimchi than in kimchi made with stored cabbage, but in the late stage, mannitol and lactic acid contents were higher in kimchi made with stored cabbage. Control kimchi had higher levels of sweetness and texture than kimchi made with stored cabbage. Overall, kimchi made with stored cabbage had different fermentation characteristics compared with control kimchi.
    Language English
    Publishing date 2022-01-25
    Publishing country Korea (South)
    Document type Journal Article
    ZDB-ID 2000008-X
    ISSN 2092-6456 ; 1226-7708
    ISSN (online) 2092-6456
    ISSN 1226-7708
    DOI 10.1007/s10068-021-01019-2
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    In stock of ZB MED Bonn / Germany

    Z 7438: Show issues

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  7. Article ; Online: Fabrication of Gold Nanoparticles and Cinnamaldehyde-Functionalized Paper-Based Films and Their Antimicrobial Activities against White Film-Forming Yeasts.

    Lee, Seong Youl / Kim, Eun Hae / Kim, Tae-Woon / Chung, Young-Bae / Yang, Ji-Hee / Park, Sung Hee / Lee, Mi-Ai / Min, Sung Gi

    ACS omega

    2023  Volume 8, Issue 9, Page(s) 8256–8262

    Abstract: During storage and fermentation of kimchi, white film-forming yeasts (WFY) are generated on the surface of kimchi under various conditions. These yeasts ... ...

    Abstract During storage and fermentation of kimchi, white film-forming yeasts (WFY) are generated on the surface of kimchi under various conditions. These yeasts include
    Language English
    Publishing date 2023-02-21
    Publishing country United States
    Document type Journal Article
    ISSN 2470-1343
    ISSN (online) 2470-1343
    DOI 10.1021/acsomega.2c06323
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  8. Article ; Online: Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration.

    Yang, Hae-Il / Min, Sung-Gi / Lee, Seong Youl / Yang, Ji-Hee / Lee, Mi-Ai / Park, Sung-Hee / Eun, Jong-Bang / Chung, Young-Bae

    Journal of food science

    2023  Volume 88, Issue 4, Page(s) 1610–1622

    Abstract: The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was ... ...

    Abstract The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was analyzed using diffusion theory to determine the impact of the factors on moisture and salt transfer. Subsequently, using the Peleg, Azuara, Henderson-Pabis, and Page models, mathematical modeling of mass transfer (water loss and salt gain) was investigated. According to the statistical analysis, the Peleg model provided the best fit for the experimental results under the operating conditions. In addition, a novel viewpoint was proposed in which the salt content of Kimchi cabbage may be indirectly forecasted by monitoring solution salinity during osmotic dehydration. Higher salt concentration resulted in decreased hardness, gumminess, and chewiness in Kimchi cabbage. Scanning electron microscopy and energy-dispersive X-ray mapping images showed an intensification of moisture and salt transport with increasing salt content, which were confirmed using modeling studies. The results could be applied in the prediction of the target salinity of Kimchi cabbage during the salting process and could facilitate the improvement of final Kimchi product quality by producing salted Kimchi cabbage with uniform salinity.
    MeSH term(s) Brassica/chemistry ; Brassica rapa ; Kinetics ; Dehydration ; Sodium Chloride ; Sodium Chloride, Dietary ; Fermented Foods
    Chemical Substances Sodium Chloride (451W47IQ8X) ; Sodium Chloride, Dietary
    Language English
    Publishing date 2023-03-15
    Publishing country United States
    Document type Journal Article
    ZDB-ID 241615-3
    ISSN 1750-3841 ; 0022-1147
    ISSN (online) 1750-3841
    ISSN 0022-1147
    DOI 10.1111/1750-3841.16514
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    In stock of ZB MED Cologne/Königswinter

    Zs.A 1001: Show issues Location:
    Je nach Verfügbarkeit (siehe Angabe bei Bestand)
    bis Jg. 1994: Bestellungen von Artikeln über das Online-Bestellformular
    Jg. 1995 - 2021: Lesesall (1.OG)
    ab Jg. 2022: Lesesaal (EG)

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  9. Article ; Online: Influence of salt concentration on Kimchi cabbage (Brassica rapa L. ssp. pekinensis) mass transfer kinetics and textural and microstructural properties during osmotic dehydration

    Yang, Hae‐Il / Min, Sung‐Gi / Lee, Seong Youl / Yang, Ji‐Hee / Lee, Mi‐Ai / Park, Sung‐Hee / Eun, Jong‐Bang / Chung, Young‐Bae

    Journal of Food Science. 2023 Apr., v. 88, no. 4 p.1610-1622

    2023  

    Abstract: The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was ... ...

    Abstract The effect of salt concentration (3%, 6%, and 9%) on the mass transfer kinetics of Kimchi cabbage during osmotic dehydration was investigated, including its influence on textural and microstructural properties and salt distribution. First, kinetics was analyzed using diffusion theory to determine the impact of the factors on moisture and salt transfer. Subsequently, using the Peleg, Azuara, Henderson–Pabis, and Page models, mathematical modeling of mass transfer (water loss and salt gain) was investigated. According to the statistical analysis, the Peleg model provided the best fit for the experimental results under the operating conditions. In addition, a novel viewpoint was proposed in which the salt content of Kimchi cabbage may be indirectly forecasted by monitoring solution salinity during osmotic dehydration. Higher salt concentration resulted in decreased hardness, gumminess, and chewiness in Kimchi cabbage. Scanning electron microscopy and energy‐dispersive X‐ray mapping images showed an intensification of moisture and salt transport with increasing salt content, which were confirmed using modeling studies. The results could be applied in the prediction of the target salinity of Kimchi cabbage during the salting process and could facilitate the improvement of final Kimchi product quality by producing salted Kimchi cabbage with uniform salinity.
    Keywords Brassica rapa ; X-radiation ; cabbage ; chewiness ; electron microscopy ; hardness ; kimchi ; mass transfer ; models ; osmotic treatment ; prediction ; salinity ; salt concentration ; salt content ; statistical analysis
    Language English
    Dates of publication 2023-04
    Size p. 1610-1622.
    Publishing place John Wiley & Sons, Ltd
    Document type Article ; Online
    Note JOURNAL ARTICLE
    ZDB-ID 241615-3
    ISSN 1750-3841 ; 0022-1147
    ISSN (online) 1750-3841
    ISSN 0022-1147
    DOI 10.1111/1750-3841.16514
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    In stock of ZB MED Bonn / Germany

    Z 842: Show issues

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  10. Article: Comparison of fermentation characteristics of kimchi made with fresh and stored spring kimchi cabbage

    Min, Sung-gi / Kim, Mi-Ju / Jeon, Jun-young / Kim, Hae-Yeong / Han, Eung Soo

    Food science and biotechnology. 2022 Feb., v. 31, no. 2

    2022  

    Abstract: Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation ... ...

    Abstract Kimchi cabbage, the main ingredient of kimchi, is often stored to cater for supply issues. However, kimchi made using stored cabbage show different fermentation characteristics from those using fresh cabbage (control kimchi). Herein, sensory evaluation and analysis of viable LAB, microbial communities, and metabolites in two types of kimchi were performed. The fermentation of kimchi made with stored cabbage proceeded slightly faster in the early and mid-fermentation stages than that of control kimchi. And, storage of kimchi cabbage affected the microbial community structure of kimchi, which caused differences in metabolites. In the early stage of kimchi fermentation, fructose and mannitol contents were higher in control kimchi than in kimchi made with stored cabbage, but in the late stage, mannitol and lactic acid contents were higher in kimchi made with stored cabbage. Control kimchi had higher levels of sweetness and texture than kimchi made with stored cabbage. Overall, kimchi made with stored cabbage had different fermentation characteristics compared with control kimchi.
    Keywords biotechnology ; cabbage ; community structure ; fermentation ; food science ; fructose ; ingredients ; kimchi ; lactic acid ; mannitol ; metabolites ; microbial communities ; sensory evaluation ; spring ; sweetness ; texture
    Language English
    Dates of publication 2022-02
    Size p. 221-229.
    Publishing place Springer Singapore
    Document type Article
    ZDB-ID 2000008-X
    ISSN 1226-7708
    ISSN 1226-7708
    DOI 10.1007/s10068-021-01019-2
    Database NAL-Catalogue (AGRICOLA)

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    In stock of ZB MED Bonn / Germany

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