Matches in SemOpenAlex for { <https://semopenalex.org/work/W830709020> ?p ?o ?g. }
Showing items 1 to 61 of
61
with 100 items per page.
- W830709020 endingPage "231" @default.
- W830709020 startingPage "221" @default.
- W830709020 abstract "We investigated the physico-chemical and sensory characteristics of Kimchi made with red pepper that was washed and mashed. The pH of juice from Kimchi made with red pepper powder was the highest on the day of Kimchi preparation. In the case of Kimchi made with mashed red pepper, the pH of juice and liquid was lower than that of other samples. A similar decrease in pH of juice and liquid was observed up to the second week of fermentation, but the significant difference between both samples wasn't found. The total acidity of Kimchi with mashed red pepper was significantly increased during early fermentation, but was similar during the second week, compared with that of Kimchi with red pepper powder. From the third week of storage, both juice and liquid from Kimchi made with red pepper powder was relatively increased. L and a value of liquid was highest in the case of Kimchi made with mashed red pepper, but b value was lowest during fermentation. In the case of organic acids, acetic acid and lactic acid contents were increased in Kimchi made with mashed red pepper while fermentation progressed. In addition, citric acid content was constant up to the second week in Kimchi made with mashed red pepper but from the third week wasn't detected in both Kimchi made with mashed red pepper and Kimchi made with red pepper powder. In the case of QDA(Quantitative Descriptive Analysis) profiles, the values of Kimchi made with mashed red pepper were significantly higher than those of Kimchi made with red pepper powder in respect to redness, pungency and fresh flavor immediately after the preparation of Kimchi and during the second week of fermentation, but during the fifth week the values were higher in respect to redness and fresh flavor of Kimchi. Appearance and overall acceptability was remarkably increased in Kimchi made with mashed red pepper, compared with that of Kimchi made with red pepper powder immediately after pickling, during the second and the fifth week of fermentation. Therefore, these results indicate that mashed red pepper increased more citric acid content, L and a value of Kimchi in comparison with red pepper powder, resulting in the good effects on overall acceptability due to the significant increase of redness and fresh flavor." @default.
- W830709020 created "2016-06-24" @default.
- W830709020 creator A5005245751 @default.
- W830709020 creator A5019834339 @default.
- W830709020 creator A5022931647 @default.
- W830709020 creator A5077599453 @default.
- W830709020 creator A5087995943 @default.
- W830709020 date "2005-01-01" @default.
- W830709020 modified "2023-09-24" @default.
- W830709020 title "The Physico-chemical Changes and Sensory Characteristics of Kimchi Added with the Mashed Red Pepper" @default.
- W830709020 hasPublicationYear "2005" @default.
- W830709020 type Work @default.
- W830709020 sameAs 830709020 @default.
- W830709020 citedByCount "2" @default.
- W830709020 crossrefType "journal-article" @default.
- W830709020 hasAuthorship W830709020A5005245751 @default.
- W830709020 hasAuthorship W830709020A5019834339 @default.
- W830709020 hasAuthorship W830709020A5022931647 @default.
- W830709020 hasAuthorship W830709020A5077599453 @default.
- W830709020 hasAuthorship W830709020A5087995943 @default.
- W830709020 hasConcept C100544194 @default.
- W830709020 hasConcept C185592680 @default.
- W830709020 hasConcept C2776242653 @default.
- W830709020 hasConcept C2779032678 @default.
- W830709020 hasConcept C31903555 @default.
- W830709020 hasConceptScore W830709020C100544194 @default.
- W830709020 hasConceptScore W830709020C185592680 @default.
- W830709020 hasConceptScore W830709020C2776242653 @default.
- W830709020 hasConceptScore W830709020C2779032678 @default.
- W830709020 hasConceptScore W830709020C31903555 @default.
- W830709020 hasIssue "2" @default.
- W830709020 hasLocation W8307090201 @default.
- W830709020 hasOpenAccess W830709020 @default.
- W830709020 hasPrimaryLocation W8307090201 @default.
- W830709020 hasRelatedWork W1495933213 @default.
- W830709020 hasRelatedWork W1576320356 @default.
- W830709020 hasRelatedWork W1981840893 @default.
- W830709020 hasRelatedWork W2002188560 @default.
- W830709020 hasRelatedWork W2038608850 @default.
- W830709020 hasRelatedWork W2094167768 @default.
- W830709020 hasRelatedWork W2149225780 @default.
- W830709020 hasRelatedWork W2220568071 @default.
- W830709020 hasRelatedWork W229496504 @default.
- W830709020 hasRelatedWork W2401248208 @default.
- W830709020 hasRelatedWork W263550473 @default.
- W830709020 hasRelatedWork W286622061 @default.
- W830709020 hasRelatedWork W385209007 @default.
- W830709020 hasRelatedWork W634324020 @default.
- W830709020 hasRelatedWork W790948534 @default.
- W830709020 hasRelatedWork W816119462 @default.
- W830709020 hasRelatedWork W821387634 @default.
- W830709020 hasRelatedWork W841474719 @default.
- W830709020 hasRelatedWork W862587372 @default.
- W830709020 hasRelatedWork W753361599 @default.
- W830709020 hasVolume "20" @default.
- W830709020 isParatext "false" @default.
- W830709020 isRetracted "false" @default.
- W830709020 magId "830709020" @default.
- W830709020 workType "article" @default.