Kimchi: The Essence of Korean Culture Research Paper.
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This research paper is reporting on this particular chemical phenomenon. It's not claiming that general consumption of kimchi is a health factor! In fact the in addition to fermented food such as dwenjang and kimchi being risk factors, the paper states that chemicals in fruit, shellfish are protective factors.
Natural Product Radiance, Vol. 8(1), 2009, pp.19-24 Research Paper Introduction Fermented foods are indispensable components of the diet of people throughout the world. Fermentation plays an important role in preservation of foods. Lactic acid fermentation is one of the methods of food preservation that combines salting.
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Kimchi is a common food among the Koreans. It is a national identification that represents Korean cuisine. Kimchi is a traditional fermented food which is made up of mainly vegetables and pastes. It is normally served as a side dish or sometimes as an ingredient for some delicious Korean cuisine. Kimchi is well enjoyed by the people in Korea.
The first academic research paper about the science of kimchi, exploration on the phenomenon of kimchi fermentation, the food value of kimchi, and its function to human diet and so forth, was presented to the 2nd. International Conference of Food Science and Technology in Warsaw, Poland, in August 1966. It was also acknowledged as the first original research paper about kimchi in English. Thus.
The research team, which consists of Dr. Kim, In-Ho (Korea Food Research Institute), Dr. Choi, Hak-Jong (World Institute of Kimchi), Korea University College of Medicine, and Dr. Ryu, Byung Hee.