한국식품과학회지 (Korean Journal of Food Science and Technology)
- 제28권5호
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- Pages.888-896
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- 1996
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- 0367-6293(pISSN)
Chitosan과 다른 보존제 첨가에 따른 김치의 저장성 향상
The Effect of Low Molecular Weight Chitosan with and without Other Preservatives on the Characteristics of Kimchi during Fermentation
- Son, Yu-Mee (Department of Foods and Nutrition, Ewha womans University) ;
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Kim, Kwang-Ok
(Department of Foods and Nutrition, Ewha womans University) ;
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Jeon, Dong-Won
(Department of Clothing and Textiles, Ewha Womans University) ;
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Kyung, Kyu-Hang
(Department of Food Engineering, Sejong University)
- 발행 : 1996.10.30
초록
보존제의 종류와 chitosan의 첨가방법이 김치의 보존성에 미치는 영향을 조사하기 위해 chitnsan, acetic acid, Na-benzoate를 단독 또는 병용하거나, chitosan을 acetic acid에 용해시켜 배추김치 첨가하여
This study was conducted to investigate the preservative effects of low molecular weight chitosan with and without other preservatives on kimchi at