참고문헌 (55)

1. Innovative Food Science & Emerging Technologies Appendini 3 113 2002 10.1016/S1466-8564(02)00012-7 Review of antimicrobials food packaging 

   상세보기

2. International Journal of Biological Macromolecules Batista 36 3 135 2005 10.1016/j.ijbiomac.2005.04.003 Accessing gelling ability of vegetable proteins using rheological and fluorescence techniques 

   상세보기

3. Letters in Applied Microbiology Ben Arfa 43 149 2006 10.1111/j.1472-765X.2006.01938.x Antimicrobial activity of carvacrol related to its chemical structure 

   상세보기

4. Journal of Food Science Brandenburg 58 5 1086 1993 10.1111/j.1365-2621.1993.tb06120.x Edible films and coatings from soy protein 

   상세보기

5. International Journal of Food Microbiology Burt 94 3 223 2004 10.1016/j.ijfoodmicro.2004.03.022 Essential oils: their antibacterial properties and potential applications in foods - a review 

   상세보기

6. Cereal Chemistry Catsimpoolas 47 5 559 1970 Gelation phenomena of soybean globulins.1. protein-protein interactions 

7. Journal of Ethnopharmacology Chang 77 1 123 2001 10.1016/S0378-8741(01)00273-2 Antibacterial activity of leaf essential oils and their constituents from Cinnamomum osmophloeum 

   상세보기

8. Cheftel 1985 Proteines alimentaires 

9. Food Research International Chronakis 29 2 123 1996 10.1016/0963-9969(96)00018-X Network formation and viscoelastic properties of commercial soy protein dispersions: effect of heat treatment, pH and calcium ions 

   상세보기

10. Journal of Food Science Chung 54 6 1604 1989 10.1111/j.1365-2621.1989.tb05170.x Binding of alcohols by soy protein in aqueous-solutions 

    상세보기

11. Cereal Chemistry Circle 41 3 157 1964 Rheology of soy protein dispersions effect of heat+other factors on gelation 

12. Journal of Food Protection Coma 64 4 470 2001 10.4315/0362-028X-64.4.470 Antimicrobial edible packaging based on cellulosic ethers, fatty acids, and nisin incorporation to inhibit Listeria innocua and Staphylococcus aureus 

    상세보기

13. Journal of Agricultural and Food Chemistry Damodaran 29 6 1249 1981 10.1021/jf00108a037 Interaction of carbonyls with soy protein - thermodynamic effects 

    상세보기

14. Journal of Agricultural and Food Chemistry Damodaran 29 6 1253 1981 10.1021/jf00108a038 Interaction of carbonyls with soy protein - conformational effects 

    상세보기

15. Food Microbiology Dawson 22 1 93 2005 10.1016/j.fm.2004.04.001 Antimicrobial activity of nisin-adsorbed silica and corn starch powders 

    상세보기

16. Food Technology Delaquis 49 11 73 1995 Antimicrobial properties of isothiocyanates in food preservation 

17. Pharmaceutica Acta Helvetiae Didry 69 1 25 1994 10.1016/0031-6865(94)90027-2 Activity of thymol, carvacrol, cinnamaldehyde and eugenol on oral bacteria 

    상세보기

18. Journal of Agricultural and Food Chemistry Gennadios 41 11 1835 1993 10.1021/jf00035a006 Effect of pH on properties of wheat gluten and soy protein isolate films 

    상세보기

19. American Association of Cereal Chemists Gennadios 36 12 1004 1991 Edible films and coatings from soymilk and soy protein 

20. Journal of Food Science Gontard 57 1 190 1992 10.1111/j.1365-2621.1992.tb05453.x Edible wheat gluten films - influence of the main process variables on film properties using response-surface methodology 

    상세보기

21. Journal of Food Science Gontard 58 1 206 1993 10.1111/j.1365-2621.1993.tb03246.x Water and glycerol as plasticizers affect mechanical and water-vapor barrier properties of an edible wheat gluten film 

    상세보기

22. Journal of Agricultural and Food Chemistry Gontard 44 4 1064 1996 10.1021/jf9504327 Influence of relative humidity and film composition on oxygen and carbon dioxide permeabilities of edible films 

    상세보기

23. Guilbert vol. 16 263 2005 Agro-polymers for edible and biodegradable films: a review of agricultural polymeric materials, physical and mechanical characteristics 

24. Guilbert vol. 3 69 2002 Formation and properties of wheat gluten films and coatings 

25. Journal of Food Science Guillard 68 7 2267 2003 10.1111/j.1365-2621.2003.tb05758.x Preventing moisture transfer in a composite food using edible films: experimental and mathematical study 

    상세보기

26. Food Technology Han 54 3 56 2000 Antimicrobial food packaging 

    상세보기

27. Journal of the American Oil Chemists Society Hermansson 63 5 658 1986 10.1007/BF02638232 Soy protein gelation 

    상세보기

28. Journal of Food Protection Hoffmann 64 885 2001 10.4315/0362-028X-64.6.885 Antimicrobial effects of corn zein films impregnated with nisin, lauric acid, and EDTA 

    상세보기

29. Journal of Food Science Kim 60 6 1364 1995 10.1111/j.1365-2621.1995.tb04592.x Antibacterial activity of carvacrol, citral, and geraniol against Salmonella typhimurium in culture medium and on fish cubes 

    상세보기

30. Journal of Agricultural and Food Chemistry Kim 44 5 1314 1996 10.1021/jf9503927 Microencapsulation properties of gum arabic and several food proteins: spray-dried orange oil emulsion particles 

    상세보기

31. Journal of Agricultural and Food Chemistry Kim 44 5 1308 1996 10.1021/jf950391e Microencapsulation properties of gum arabic and several food proteins: liquid orange oil emulsion particles 

    상세보기

32. Journal of Food Engineering Lee 65 4 527 2004 10.1016/j.jfoodeng.2004.02.016 Influence of antimicrobial packaging on kinetics of spoilage microbial growth in milk and orange juice 

    상세보기

33. Ultrasonics Sonochemistry Leighton 2 2 S123 1995 10.1016/1350-4177(95)00021-W Bubble Population phenomena in acoustic cavitation 

    상세보기

34. Food Hydrocolloids Malhotra 18 1 101 2004 10.1016/S0268-005X(03)00047-X The effect of surfactants on the solubility, zeta potential, and viscosity of soy protein isolates 

    상세보기

35. Ultrasonics Sonochemistry Mason 3 S253 1996 10.1016/S1350-4177(96)00034-X The uses of ultrasound in food technology 

    상세보기

36. Journal of Membrane Science Mondor 231 1-2 169 2004 10.1016/j.memsci.2003.11.018 Effect of electro-acidification treatment and ionic environment on soy protein extract particle size distribution and ultrafiltration permeate flux 

    상세보기

37. Journal of Agricultural and Food Chemistry MujicaPaz 45 10 4101 1997 10.1021/jf970201v Oxygen and carbon dioxide permeability of wheat gluten film: effect of relative humidity and temperature 

    상세보기

38. International Journal of Food Microbiology Ouattara 62 1-2 139 2000 10.1016/S0168-1605(00)00407-4 Inhibition of surface spoilage bacteria in processed meats by application of antimicrobial films prepared with chitosan 

    상세보기

39. Journal of Food Protection Padgett 61 10 1330 1998 10.4315/0362-028X-61.10.1330 Incorporation of food-grade antimicrobial compounds into biodegradable packaging films 

    상세보기

40. Journal of Membrane Science Paz 256 1-2 108 2005 Ethylene permeability of wheat gluten film as a function of temperature and relative humidity 

41. International Journal of Food Microbiology Periago 68 141 2001 10.1016/S0168-1605(01)00461-5 Combined effect of nisin and carvacrol, at different pH and temperature levels on the viability of different strains of Bacillus cereus 

    상세보기

42. Lwt-Food Science and Technology Pranoto 38 8 859 2005 10.1016/j.lwt.2004.09.014 Enhancing antimicrobial activity of chitosan films by incorporating garlic oil, potassium sorbate and nisin 

    상세보기

43. Chemistry & Industry Price 3 75 1993 Applications of high-intensity ultrasound in polymer chemistry 

44. Meat Science Quintavalla 62 3 373 2002 10.1016/S0309-1740(02)00121-3 Antimicrobial food packaging in meat industry 

    상세보기

45. Journal of Agricultural and Food Chemistry Rasooli 51 8 2200 2003 10.1021/jf0261755 Bacterial susceptibility to and chemical composition of essential oils from Thymus kotschyanus and Thymus persicus 

    상세보기

46. Letters in Applied Microbiology Roller 35 5 390 2002 10.1046/j.1472-765X.2002.01209.x Carvacrol and cinnamic acid inhibit microbial growth in fresh cut melon and kiwifruit at 4°C and 8°C 

    상세보기

47. Talanta Scaccia 67 4 678 2005 10.1016/j.talanta.2005.04.001 Water determination in composite PEO-based polymer electrolytes by volumetric Karl Fischer titration method 

    상세보기

48. Food Hydrocolloids Semenova 16 6 557 2002 10.1016/S0268-005X(02)00017-6 Binding of aroma compounds with legumin. I. Binding of hexyl acetate with 11S globulin depending on the protein molecular state in aqueous medium 

    상세보기

49. Food Hydrocolloids Semenova 16 6 565 2002 10.1016/S0268-005X(02)00018-8 Binding of aroma compounds with legumin. II. Effect of hexyl acetate on thermodynamic properties of 11S globulin in aqueous medium 

    상세보기

50. Food Hydrocolloids Seshadri 17 2 191 2003 10.1016/S0268-005X(02)00051-6 Ultrasonic processing influences rheological and optical properties of high-methoxyl pectin dispersions 

    상세보기

51. Journal of Agricultural and Food Chemistry Sivropoulou 44 5 1202 1996 10.1021/jf950540t Antimicrobial and cytotoxic activities of Origanum essential oils 

    상세보기

52. International Journal of Biological Macromolecules Subirade 23 4 241 1998 10.1016/S0141-8130(98)00052-X Molecular basis of film formation from a soybean protein: comparison between the conformation of glycinin in aqueous solution and in films 

    상세보기

53. Journal of Texture Studies Tung 9 1-2 3 1978 10.1111/j.1745-4603.1978.tb01292.x Rheology of protein dispersions 

    상세보기

54. Applied and Environmental Microbiology Ultee 68 4 1561 2002 10.1128/AEM.68.4.1561-1568.2002 The phenolic hydroxyl group of carvacrol is essential for action against the food borne pathogen Bacillus cereus 

    상세보기

55. Applied and Environmental Microbiology Ultee 65 10 4606 1999 10.1128/AEM.65.10.4606-4610.1999 Mechanisms of action of carvacrol on the food-borne pathogen Bacillus cereus 

    상세보기