최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기한국식품위생안전성학회지 = Journal of food hygiene and safety, v.38 no.2, 2023년, pp.63 - 68
오도경 (순천대학교 식품공학과) , 김중범 (순천대학교 식품공학과)
In this study, we analyzed the effect of storage conditions on the survival of fungi in red pepper powder. Red pepper powder was inoculated with a total of six fungal species, namely Aspergillus terreus, Aspergillus flavus, Rhizopus microsporus, Aspergillus fumigatus, Aspergillus niger, and Aspergil...
Ku, K.H., Kim, N.Y., Park, J.B., Park, W.S., Characteristics of color and pungency in the red pepper for Kimchi. Korean J. Food Sci. Technol., 33, 231-237 (2001).?
Lim, Y.R., Kyung, Y.N., Jeong, H.S., Kim, H.Y., Hwang, I.G., Yoo, S.M., Lee, J.S., Effects of drying methods on quality of red pepper powder. J. Korean Soc. Food Sci. Nutr., 41, 1315-1319 (2012).?
Lee, H.J., Spicy Hot Flavor Grading of Hot Pepper Powder for kimchi and its Application in Various Cultivars. MA thesis, Yongin University, Yongin, Korea (2013).?
Hong, S.J, Kim, S.H., The analysis on the production and consumption of red-pepper in Korea, Korean J. Agric. Sci., 40, 405-410 (2013).?
Statistics Korea, (2022, March 10). Vegetable production (seasoned vegetables). Retrieved from https://kosis.kr/statisticsList/statisticsListIndex.do?menuIdM_01_01&vwcdMT_ZTITLE&parmTabIdM_01_01&outLinkY&entrType?
Yoon, J. M., JI, J. J., Lim, S. C., Lee, K. H., Kim, H. T., Jeong, H. S., Lee, J. S. Changes in selected components and antioxidant and antiproliferative activity of peppers depending on cultivation. J. Korean Soc. Food Sci. Nutr., 39, 731-736 (2010).?
Kim, C.H., Ryu, S.H., Lee, M.J., Baek, J.W., Hwang, H.C., Moon, G.S., Characteristics of Red Pepper (Capsicum Annuum L.) Powder Using N 2 -Circulated Low Temperature Drying Method, Korean J. Food Sci. Technol., 36, 25-31 (2004).?
Byun, M.W., Yook, H.S., Kwon, J.H., Kim, J.O., Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation, Korean J. Food Sci. Technol., 28, 482-489 (1996).?
Ministry of Food and Drug Safety, (2022, March 10). collection of red pepper powder detected in excess of ochratoxin A, http://www.nifds.go.kr/brd/m_21/view.do?seq7791?
Jegal, S., Kim, J.H., Joo, G.S., Jung, S.J., Na, H.J., Jo, N.G., Lee, J.M., Kim, Y.H., Survey of Aflatoxin B1 and Ochratoxin A on Commercial Dried Red Pepper and Red Pepper Powder, J. Food Hyg. Saf., 28, 267-271 (2013).?
Kim, S.S., Baek, S.G., Hwang, I.J., Kim, S.R., Jung, G.S., Roh, E.J., Jang J.Y., KIM, J.S., Lee, T.R.S., Fungal occurrence in fresh and dried red pepper, J. Food Hyg. Saf., 34, 571-575 (2019).?
Park, J.W., Natural Occurrence and the Fate of Major Mycotoxins in Korean Foods. PhD, Korea University, Seoul, Korea (2002).?
Kwak, Y.S., Shin, H.J., Choo, J.J., Effects of water activity on microbial growth in herb extract, J. Food Hyg. Saf., 13, 77-82 (1998).?
Jeong, M.S., Ahn, J.J., Akram, K., Kim, G.R., Im, J.G., Kwon, J.H., Microbiological and physicochemical quality characterization of commercial red pepper powders, J. Food Hyg. Saf., 28, 1-6 (2013).?
Kim, Y.S., Monitoring of aflatoxin B1 and ochratoxin A and mold count on the dried red pepper produced in Korea and China purchasing in the market, MA thesis, Chosun University, Gwangju, Korea (2008).?
Aydin, A., Erkan, M.E., Baskaya, R., Ciftcioglu, G., Determination of aflatoxin B1 levels in powdered red pepper. Food control, 18, 1015-1018 (2007).?
Ozkan, A., Bindak, R., Erkmen, O., Aflatoxin B1 and aflatoxins in ground red chilli pepper after drying. Food Addit. Contam.: B Surveill. 8, 227-233 (2015).?
Nam, B.R., Kim, K.Y., Ryu, H.J., Nam, M.J., Shim, W.B., Yoon, Y.H., Kim, J.H., Lee, J.W., Byun, M.W., Chung, D.H., Influence of gamma-irradiation on the growth of Aspergillus spp. on feeds for ensuring feed safety, Korean J. Food Sci. Technol., 42, 317-322 (2010).?
Kim, J.Y., Effect of zygomycetes isolated from meju on Aspergillus mycotoxin production. MA thesis, Kookmin University, Seoul, Korea (2016).?
Lee, Y.N., Effect of Culture Conditions on Mycotoxin Production and Inhibition of Mycotoxin by Coculture, MA thesis, Seoul University, Seoul, Korea (2016).?
Groopman, J.D., Donahue, P.R., Zhu, J.Q., Chen, J.S., Wogan, G.N., Aflatoxin metabolism in humans: detection of metabolites and nucleic acid adducts in urine by affinity chromatography, Proc. Nati. Acad. Sci., 82, 6492-6496 (1985).?
Yang, Y. S., Lee, H. H., Kim, A. G., Ryu, K. Y., Choi, S. Y., Seo, D. R., Seo, K. W., Cho, B. S. Survey of mycotoxin contamination in grains and grain products. J. Food Hyg. Saf., 34, 205-211 (2019).?
Kim, S.Y., Noh, B.S., Oh, D.K., Occurrence of Mold Growth due to Moisture Migration in a Composite Chocolate Product, Korean J. Food Sci. Technol., 29, 1033-1037 (1997).?
Jung, J.J., Choi, E.J., Lee, Y.J., Kang, S.T., Effects of infrared pasteurization on quality of red pepper powder, Korean J. Food Sci. Technol., 43, 156-160 (2011).?
Lee, Y.K., Quality characteristics of gochujang and kimchi using spicy flavor graded pepper powder, PhD, Yongin University, Yongin, Korea (2014).?
Hwang, S.Y., An, Y.H., Shin, G.M., A study on the quality of commercial red pepper powder, Korean J. Food Nutr., 14, 424-428 (2001).?
Kim, K.I., Kim, H.T., Kyung, K.S., Jin, C.W., Jeong, C.H., Ahn, M.S., Sim, S.W., Yun, S.S, Kim, Y.J., Lee, K.G., Lee, K.D., Lee, W.J., Lim, J.B., Monitoring of pesticide residues in peppers from farmgate and pepper powder from wholesale market in Chungbuk area and their risk assessment, Korean J. Pestic. sci., 10, 15-21 (2006).?
Jo, S.A., Kim, E.H., Kim, K.S., Kim, J.H., Park, S.G., Change of the concentration of pesticide residues in pepper powder by storage temperature and storage period, Korean J. Pestic. sci., 13, 127-132 (2009).?
Shin, J.H., Yun, B.D., Kim, H.J., Kim, S.J., Chung, D.Y., Soil environment and soil-borne plant pathogen causing root rot disease of ginseng. Korean J. Soil Sci. Fert., 45, 370-376 (2012).?
Yoo, Y.S., Changes in Microbial growth of dried foods by storage temperature and relative humidity, MA thesis, Yeungnam Univeristy, Gyeongsan, Korea (2018).?
Shin, M.S., Hong, S.B., Maintenance of filamentous fungi in Korean Agricultural Culture Collection (KACC), Kor. J. Mycol., 42, 97-103 (2014).
*원문 PDF 파일 및 링크정보가 존재하지 않을 경우 KISTI DDS 시스템에서 제공하는 원문복사서비스를 사용할 수 있습니다.
오픈액세스 학술지에 출판된 논문
※ AI-Helper는 부적절한 답변을 할 수 있습니다.