Effect of high hydrostatic pressure (HHP) and supercooling storage in leaf mustard (Brassica juncea L.) kimchi: Modelling of microbial activity and preservation of physicochemical properties
Jeong Hyeon Lee, Eun Ji Choi, Ji Yoon Chang, Kyung Bin Song, Ho Hyun Chun
Topics & Concepts
Food scienceHydrostatic pressureBrassicaBacterial growthChemistryTitratable acidSupercoolingFermentationLactic acidShelf lifeSugarHorticultureBotanyBacteriaBiologyGeneticsThermodynamicsPhysicsMicrobial Inactivation MethodsMeat and Animal Product QualityMicroencapsulation and Drying Processes