title: Effect of antioxidant activity in kimchi during a short-term and over-ripening fermentation period.
abstract: This study evaluated the antioxidant activities of kimchi at different fermentation times: short-term fermented kimchi (SK; less than 7days) and over-ripened kimchi (OK; greater than 2 years). In conclusion, antioxidant activity of the OK was significantly higher than the SK. The results of this study suggested that there was an increase in the antioxidant activity of fermented kimchi during the fermentation and ripening processes.
authors: Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul 143-701, Republic of Korea.
authors: Jung-Min
authors: JM
authors: Park
authors: Jin-Ho
authors: JH
authors: Shin
authors: Ja-Gyeong
authors: JG
authors: Gu
authors: Su-Jin
authors: SJ
authors: Yoon
authors: Jae-Chul
authors: JC
authors: Song
authors: Woo-Min
authors: WM
authors: Jeon
authors: Hyung-Joo
authors: HJ
authors: Suh
authors: Un-Jae
authors: UJ
authors: Chang
authors: Cheul-Young
authors: CY
authors: Yang
authors: Jin-Man
authors: JM
authors: Kim
mesh_terms: D000890:Anti-Infective Agents / Q000494:pharmacology; D000975:Antioxidants / Q000494:pharmacology*; D001937:Brassica / Q000737:chemistry; D005285:Fermentation; D005503:Food Additives; D006801:Humans; D008297:Male
chemical_list: D000890:Anti-Infective Agents; D000975:Antioxidants; D005503:Food Additives