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NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.37 no.4, 2022년, pp.271 - 276
이효경 (경기도보건환경연구원 미생물팀) , 도영숙 (경기도보건환경연구원 미생물팀) , 박건영 (경기도보건환경연구원 미생물팀) , 이현경 (경기도보건환경연구원 미생물팀) , 최유미 (경기도보건환경연구원 미생물팀) , 임혜원 (경기도보건환경연구원 미생물팀) , 함현경 (경기도보건환경연구원 미생물팀) , 한유리 (경기도보건환경연구원 미생물팀) , 이명진 (경기도보건환경연구원 미생물팀)
This study aimed to investigate microbial contamination of Dutch coffee in Gyeonggi province, South Korea. A total of 70 different Dutch coffee were purchased from an offline market (food service business operator). Two types of coffee were considered: "coffee made from food service business operato...
So, Y.J., Lee, M.W., Yoo, K.M., Kang, H.J., Hwang, I.Y., Physicochemical characteristics and antioxidant activity of dutch coffee depending on different extraction conditions and storage. Korean J. Food Sci. Thechnol., 46(6), 671-676 (2014).
Hwang, S.H., Kim, K.S., Kang, H.J., Kim, J.H., Kim, M.J., Studies on the flavor compounds of dutch coffee by head-space GC-Mass. Korean J. Food Cook. Sci., 30(5), 596-602 (2014).
Kim, K.M., Physicochemical characteristics of cold-brew kenya AA according to cold extraction conditions. Korean J. Food Nutr., 32(5), 504-510 (2019).
Korea Rural Economic Institute, 2017. World agriculture, 199, Naju, Korea, p. 51.
Kown, S.H., Kim, K.S., Lee, B.M., Han, Y.S., Heo, M.J., Kwon, M.J., Om, A.S., Monitoring of microbial contamination and caffeine content of cold brew coffee. J. Food Hyg. Saf., 36(4), 342-346 (2021).
Korea Rural Economic Institute, 2017. World agriculture, 199, Naju, Korea, p. 49.
Hyundai Research Institute, 2019. Changes and prospects of 5 trends in the coffee industry, 848, Weekly Economic Review, Seoul, Korea, p. 4.
Korea Agro-Fisheries&Food Trade Corporation, 2019. Processed food segment market status - coffee, Naju, Korea, p.1.
Jeon, J.S., Kim, H.T., Jeong, I.H., Hong, S.R., Oh, M.S., Y, M.H., Shim, J.H., Jeong, J.H., A. M. Abd El-Aty., Contents of chlorogenic acids and caffeine in various coffee-related products. Journal of Advanced Research, 17, 85-94 (2019).
National Institute of Food and Drug Safety Evaluation, (2022, May 4). 7 dutch coffee products sold on internet was exceeded the standard for total aerobic bacteria [Attachments file]. Retrieved from http://www.nifds.go.kr/brd/m_21/view.do?seq12947
Ministry of Food and Drug Safety, Criteria for labeling food, etc, Osong, Korea (2022).
Ministry of Food and Drug Safety, (2022, January 4). Korea Food Code. Retrieved from https://foodsafetykorea.go.kr/foodcode/01_01.jsp
Ministry of Food and Drug Safety, (2022, January 4). Korea Food Code. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx30
Ministry of Food and Drug Safety, (2022, January 4). Korea Food Code. Retrieved from https://www.foodsafetykorea.go.kr/foodcode/01_03.jsp?idx10255
Hwang, S.H., Microorganism contaminants of dutch coffee and change according to the storage period. Korean J. Food Nutr., 28(3), 422-427 (2015).
National Institute of Food and Drug Safety Evaluation, 2020. Detection method for foodborne pathogens investigation (2021), Osong, Korea, p. 12.
Koo, E.J., Chung, S.Y., Park, J.E., Kwon, Y.J., Seo, D.H., Jung, Y.Y., Cho, K.C., Lee, Y.A., Min, H.E., Kim, E.G., Kim, H.J., Kim, S.K., Choi, S.O., Lim, C.J., Monitoring of micro-organism contamination in children-preferred confectioner- ies in Korea. J. Food Hyg. Saf., 29(4), 322-326 (2014).
Park, S.H., Yu, J.H., Kim, D.Y., Lee, G.M., Kim, J.W., Shin, J.K., Microbial changes and quality properties of commercial cold brew coffee by cold drip method during storage period. Food Eng. Pro., 24(4), 269-275 (2020).
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