최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품저장유통학회지 = Korean journal of food preservation, v.17 no.2, 2010년, pp.190 - 195
김영경 (독립행정법인 농업.식품산업기술총합연구기구 식품총합연구소) , 이용현 (동원F&B 식품과학연구원) , 이와하시 유미코 (독립행정법인 농업.식품산업기술총합연구기구 식품총합연구소)
Pressure, used as a minimal processing technology in the food industry, is a valuable tool ensuring microbiologically safe, shelf-stable fruit and vegetable production. Pressure could be used to deliver a greater variety of minimally processed products, as demanded by today's consumers. Weevaluated ...
* AI 자동 식별 결과로 적합하지 않은 문장이 있을 수 있으니, 이용에 유의하시기 바랍니다.
Kim, B.S., Lee, H.O., Kim, J.Y., Yoon, D.H., Cha, H.S. and Kwon, K.H. (2009) Microbial contamination in a facility for processing of fresh-cut leafy vegetables. Korean J. Food Presev., 16, 573-578
Kim, J.S (2007) Microflora analysis and Pathogen Control of Agricultural Products and Ready-to-Eat Foods. Kyungwon University Graduate school, PhD Thesis
Yamamoto, K. (2005) 食品高?加工の新世f悶鋪. Biomedia, 12, 577
Takashi, N. (2009) Development of New Fields by Simple High-Pressure Equipment. JSHPREVIEW, 19, 275-280
Fumiyoshi, A. (2008) Effects of High Hydrostatic Pressure on Microbial Physiology. JSHPREVIEW, 18, 119-127
Balasubramaniam, V.M., Farkas, D. and Turek, E. (2008) Preserving Foods through High-Pressure Processing. Food Technol., 62, 32-38
Urrutia - Benet, G. (2005) High-pressure low-temperature processing of foods : Impact of meta-stable phases on process and quality parameters. Berlin University of Technology, PhD Thesis
Avelina, F.G. (2001) Antioxidative capacity, nutrient content and sensory quality of orange juice and an orange-lemon-carrot juice product after high pressure treatment and storage in different. Eur. Food Res. Technol., 213, 290-296
Arroyo, G., Sanz, P.D. and Prestamo, G. (1999) Response to high-pressure, low-temperature treatment in vegetables : determination of survival rates of microbial populations using flow cytometry and detection of peroxidase activity using confocal microscopy. J. Appl. Microbiol., 86, 544-556
Butz, P., Fernandez-Garc, A., Lindauer, R., Dieterich, S., Bognar, A. and Tauscher, B. (2003) Influence of ultra high pressure processing on fruit and vegetable products. Journal of Food Engineering, 56, 233-236
Butz, P., Edenharder, R., Fernandez-Garcia, A., Fister, H., Merkel, C. and Tauscher, B. (2002) Changes in functional properties of vegetables induced by high pressure treatment. Food Res. Int., 35, 295-300
Deliza, R., Rosenthal, A., Abadio, F.B.D., Carlos, H.O. Silva and Castillo, C. (2005) Application of high pressure technology in the fruit juice processing: benefits perceived by consumers. J. Food Eng., 67, 241-246
Hayashi, R. (1989) Application of high pressure to food processing and preservation: philosophy and development. A: Spiess, W.E.L., Schubert, H.(Editors), Engineering and Food. Vol. 2. Elsevier Applied Science, London, p.815-826
Palou, E., Lopez-Malo, A., Barbosa-Canovas, G. V., Welti-Chanes, J. and Swanson, B.G. (1999) High-pressure treatment in food preservation. In: Handbook of Food Preservation, Rahman, M.S.(Editor), Marcel Dekker, New York, p.533-575
Karino, S., Hane, H and Kosugi, T. (1994) Behavior of water and ice at low temperature and high pressure. In: High Pressure Bioscience, Hayashi, R., Kunugi, S., Shimada, S. and Suzuki, A.(Editors), San-Ei Suppan Co, Kioto, p.2-9
Urrutia-Benet, G., Schluter, O., Knorr, D. (2004) High pressure-low temperature processing. Suggested definitions and terminology. Innov. Food Sci. Emerging Technol., 5, 413-427
※ AI-Helper는 부적절한 답변을 할 수 있습니다.