Food Quality and Safety Studies
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Scope of this subject
This cluster of papers explores the antioxidant activity, quality characteristics, and health functionality of various Korean traditional foods, including kimchi, rice wine (makgeolli), cookies, noodles, and herbal extracts. It investigates the fermentation process, microbial properties, and physicochemical composition of these foods, often incorporating medicinal plants to enhance their health benefits.
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Research vocabulary
kimchi; fermented soybean paste; fermented vegetables; kimchi fermentation; food quality characteristics; doenjang; traditional Korean food; traditional Korean confectionery; makgeolli; rice cake; gochujang; soybean paste; Cheonggukjang; baking loss; fermented soy sauce; meju; kochujang; kimchi quality; sulgidduk; nuruk; Yanggaeng; fermented rice beverage; fermented fish paste; dough pH; traditional Korean fermented food
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Numeric address and provenance
Morton address: 38284995089145963 · morton4x16-v1
Coordinates: (1, 11, 1106, 12385). The address interleaves categorical identifier bits. Nearby addresses are not guaranteed to describe semantically similar subjects.
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