참고문헌
- Hahn, Y.S., Oh, J.Y. and Kim, Y.J. (2002) Characteristics of low‐salt Kimchi prepared with salt replacement during fermentation. Korean J. Food Sci. Technol., 34, 647-651
- Jang, S.Y. and Jeong, Y.J. (2005) Effect of chitosan- liquid calcium addition on the quality of kimchi during fermentation. J. Korean Soc. Food Sci. Nutr., 34, 715-720 https://doi.org/10.3746/jkfn.2005.34.5.715
- Kil, J.H., Jung, K.O., Lee, H.S., Hwang, I.K., Kim, Y.J. and Park, K.Y. (2004) Effects of kimchi on stomach and colon health of helicobacter pylori infected volunteers. J. Food Sci. Nutr., 9, 161-166 https://doi.org/10.3746/jfn.2004.9.2.161
- Park, K.U., Kim, Y.J. Cho, Y.S., Yee, S.T., Jeong, C.H., Kang, K.S. and Seo, K.I. (2004) Anticancer and immune activity of onion kimchi methanol extract. J. Food Sci. Nutr., 33, 1439-1444
- Park, B.H., Cho, H.S. and Oh, B.Y. (2002) Physicochemical characteristics of kimchi treated with chitosan during fermentation. Korean J. Human Ecology, 5, 85-93
- Cho, Y.J., Lee, N.G., Choi, Y.J., Lee, K.W. and Kim, G.B. (1995) Development of new device for the rapid measurement of the freshness of wet fish by using microcomputer. J. Korean Fish. Soc., 28, 253-262
- Park, T.S. and Cho, S.I. (2005) Development of an enzyme electrode biosensor for lactic acid bacteria. J. Biosys. Eng., 30, 249-253 https://doi.org/10.5307/JBE.2005.30.4.249
- Kim, G. and Choi, K.H. (2006) Development of a fiber-optic biosensor for the detection of Listeria monocytogenes. J. Biosys. Eng., 31, 128-134 https://doi.org/10.5307/JBE.2006.31.2.128
- Kim, H.K. and Noh, B.S. (2002) Optimization of sikhe processing using the obtained data by biosensor. Korean J. Food Sci. Technol., 34, 65-72
- Kang, J.H., Kang, S.H., Ahn, E.S. and Chung, H.J. (2003) Quality properties of chonggak kimchi fermented at different combination of temperature and time. Korean J. Food Culture, 18, 551-561
- Kim, Y.A., Rhee, S.H., Jeong, K.Y., Park, K.Y. and Moon, S.H. (2002) Effect of storage temperature and packing method on the fermentation characteristics of kakdugi. J. Korean Soc. Food Sci. Nutr., 31, 971-976 https://doi.org/10.3746/jkfn.2002.31.6.971
- APHA. (2001) Compendium of methods for the microbiological examination of foods. American Public Health Association, Washington DC, USA
- Miller, G.L. (1959) Use of dinitrosalicylic acid reagent for determination of reducing sugar. Anal. Chem., 31, 426-428 https://doi.org/10.1021/ac60147a030
- Bae, I.H., Choi, S.H. and Choi, H.Y. (2002) Fermentation characteristics of kimchi supplemented with cheese. Korean J. Microbiol. Biotechnol., 30, 415-419
- Park, J.A., Heo, G.Y., Lee, J.S., Oh, Y.J., Kim, B.Y., Mheen T.I., Kim, C.K. and Ahn, J.S. (2003) Change of microbial communities in kimchi fermentation at low temperature. The Korean J. Microbiol., 39, 45-50
- Park, S.K., Cho, Y.S., Park, J.R., Moon, J.S. and Lee, Y.S. (1995) Changes in the contents of sugar, organic acid, free amino acid and nucleic acid‐related compounds during fermentation of leaf mustard-kimchi. J. Korean Soc. Food Nutr., 24, 48-53
- Kim, J.H. (2003) Effect of rosemary leaf on quality and sensory characteristics of kimchi. Korean J. Food Nutr., 16, 283-288
- Kim, D.K., Kim, S.Y., Lee, J.K. and Noh, B.S. (2000) Effects of xylose and xylitol on the organic acid fermentation of kimchi. Korean J. Food Sci. Technol., 32, 889-895
- Lee, H.J., Joo, Y.J., Park, C.S., Lee, J.S., Park, Y.H., Ahn, J.S. and Mheen, T.I. (1999) Fermentation patterns of green onion kimchi and Chinese cabbage kimchi. Korean J. Food Sci. Technol., 31, 488-494
- Ha, J.H., Hawer, W.D., Kim, Y.J. and Nam, Y.J. (1989) Changes of free sugars in kimchi during fermentation. Korean J. Food Sci. Technol., 21, 633-638
- Sul, M.S., Hwang, S.Y., Park, S.H., Lee, H.J. and Kim, J.G. (2004) The physicochemical and sensory characteristics of kakduki with frozen mashed red pepper during storage. Korean J. Food. Cookery Sci., 20, 436-443