Immunoenhancing and antioxidant potentials of kimchi, an ethnic food from Korea, as a probiotic and postbiotic food

Q1 Social Sciences

Journal of Ethnic Foods Pub Date : 2024-05-09 DOI:10.1186/s42779-024-00232-8

D. Nugroho, Aphinya Thinthasit, Ervan Surya, Hartati, Jin-Seok Oh, Ji-Gyeol Jang, R. Benchawattananon, Reggie Surya

引用次数: 0

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韩国民族食品泡菜作为益生菌和后益生菌食品的免疫增强和抗氧化潜力

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来源期刊

Journal of Ethnic Foods Social Sciences-Anthropology

CiteScore

4.00

自引率

0.00%

发文量

审稿时长

16 weeks

期刊介绍： The Journal of Ethnic Foods provides comprehensive coverage about people’s consumption of food and aims to illuminate the benefits of traditional understanding and knowledge of foods developed over a long time. Food and eating are studied by several disciplines because food has always been more than just nutrients. Food studies have provided better insights into important societal processes involving economics, health, politics, history, and the environment. The journal emphasises research that explores food, gastronomy and eating behaviours that are related to particular geographical contexts and ethnicities. The uniqueness, variety and creativity of food traditions and cultures, as well as the complex interplay of societal and environmental factors can be fully understood by considering perspectives on ethnography, cultural anthropology, population health and well-being, biology, history, ecology and geography. Articles in scope with the journal should cover these areas. The journal welcomes review articles in all those fields, especially those highlighting the multidisciplinary nature of the study of ethnic food.