One Minute Simultaneous Analysis of
Pungency Components in Kimchi
Development of a high-sensitivity, simultaneous
analysis technique for capsaicin and dihydrocapsaicin
Reborn as a Kimchi Master via the Best
Kimchi Expert Training Course!

2020 Family Company
Selection and Signboard
Hanging Ceremony
Development of a Pallet
Unit Controlled Atmosphere
System (PUCA) for Storage Life
Extension of Kimchi Cabbage

Papers

10 papers including the development of a high-sensitivity, simultaneous analysis technique for capsaicin and dihydrocapsaicin in food
Patent

11 cases including mixing apparatus for kimchi seasoning
Technology transfer

3 cases including a substance for preventing or treating bone diseases, comprising of Lactobacillus curvatus WiKim38 strain or its culture fluid
Public relations

9 cases including lactic acid bacteria derived from kimchi cabbage and garlic, the key components of kimchi fermentation

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World Institute of Kimchi, 86, Kimchi-ro, Nam-gu, Gwangju, 61755, Republic of Korea / TEL. +82.62.610.1700

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