The effect of irradiation temperature on the quality improvement of Kimchi, Korean fermented vegetables, for its shelf stability

Radiation Physics and Chemistry

Volumn 77, Issue 4, 2008, Pages 497-502

  Park, Jin Gyu ^a,b   Kim, Jae Hun ^a   Park, Jae Nam ^a   Kim, Young Duk ^c   Kim, Wang Geun ^d   Lee, Ju Woon ^a   Hwang, Han Joon ^b   Byun, Myung Woo ^a  

^a Korea Atomic Energy Research Institute   (South Korea)

^b Korea University   (South Korea)

^c CJ Corporation   (South Korea)

^d Chosun University   (South Korea)

Author keywords

Gamma irradiation under freezing temperature; Heating; Kimchi; N2 packaging; Shelf stability

Indexed keywords

GAMMA RAYS; LIQUID NITROGEN; PARAMAGNETIC RESONANCE; PH EFFECTS; STABILITY;

GAMMA IRRADIATION; KIMCHI; SHELF STABILITY;

IRRADIATION;

CARBON DIOXIDE; ICE; LIQUID NITROGEN;

ACIDITY; ARTICLE; ELECTRON SPIN RESONANCE; FERMENTED PRODUCT; FOOD STORAGE; GAMMA IRRADIATION; HEAT TREATMENT; HEATING; KIMCHI; KOREA; MICROBIAL ACTIVITY; MICROORGANISM; PH; RADIATION DOSE; ROOM TEMPERATURE; SAMPLE; SHELF LIFE; TOTAL QUALITY MANAGEMENT; VEGETABLE;

EID: 39149131722     PISSN: 0969806X     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.radphyschem.2007.08.005     Document Type: Article

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