최소 단어 이상 선택하여야 합니다.
최대 10 단어까지만 선택 가능합니다.
다음과 같은 기능을 한번의 로그인으로 사용 할 수 있습니다.
NTIS 바로가기Ultrasonics sonochemistry, v.29, 2016년, pp.337 - 353
Khandpur, P. , Gogate, P.R.
The present work evaluates the performance of ultrasound based sterilization approaches for processing of different fruit and vegetable juices in terms of microbial growth and changes in the quality parameters during the storage. Comparison with the conventional thermal processing has also been pres...
Int. J. Food Microbiol. Mosupye 61 137 2000 10.1016/S0168-1605(00)00264-6 Microbiological hazard identification and exposure assessment of street food vending in Johannesburg, South Africa
Indian J. Public Health Chumber 51 114 2007 Bacteriological analysis of street foods in Pune
Int. J. Environ. Health Res. Ghosh 17 151 2007 10.1080/09603120701219204 Prevalence of enterotoxigenic Staphylococcus aureus and Shigella spp. in some raw street vended Indian foods
Internet J. Food Safety Tambekar 10 72 2009 Microbial Quality and safety of street vended fruit juices: a case study of Amravati city
J. Food Eng. Noci 85 141 2008 10.1016/j.jfoodeng.2007.07.011 Ultraviolet irradiation and pulsed electric fields (PEF) in a hurdle strategy for the preservation of fresh apple juice
Ultrason. Sonochem. Mason 3 S253 1996 10.1016/S1350-4177(96)00034-X The uses of ultrasound in food technology
Int. J. Food Microbiol. Piyasena 87 207 2003 10.1016/S0168-1605(03)00075-8 Inactivation of microbes using ultrasound
J. Food Process Technol. Cansino 4 1 2013 Ultrasound processing on green cactus pear (Opuntiaficus Indica) juice. Physical, microbiological and antioxidant properties
Food Sci. Technol. Today Manvell 11 107 1997 Minimal processing of food
Trends Food Sci. Technol. Knorr 15 261 2004 10.1016/j.tifs.2003.12.001 Applications and potential of ultrasonics in food processing
Trends Food Sci. Technol. O’Donnell 21 358 2010 10.1016/j.tifs.2010.04.007 Effect of ultrasonic processing on food enzymes of industrial importance
J. Food Prot. Baumann 68 2333 2005 10.4315/0362-028X-68.11.2333 Power ultrasound treatment of Listeria monocytogenes in apple cider
J. Food Eng. Valero 80 509 2007 10.1016/j.jfoodeng.2006.06.009 Effects of ultrasonic treatments in orange juice processing
Innov. Food Sci. Emerg. Technol. Patil 10 486 2009 10.1016/j.ifset.2009.06.005 The effects of acid adaptation on Escherichia coli inactivation using power ultrasound
LWT Food Sci. Technol. Gomez-Lopez 43 808 2010 10.1016/j.lwt.2010.01.008 Microbilogical and sensory quality of sonicated calcium-added orange juice
Food Chem. Cheng 104 1396 2007 10.1016/j.foodchem.2007.02.001 Effects of sonication and carbonation on guava juice quality
Food Chem. Adekunte 122 500 2010 10.1016/j.foodchem.2010.01.026 Effect of sonication on colour, ascorbic acid and yeast inactivation in tomato juice
Food Bioprocess Technol. Koutchma 2 138 2009 10.1007/s11947-008-0178-3 Advances in ultraviolet light technology for non-thermal processing of liquid foods
J. Food Chem. Bocco 46 2123 1998 10.1021/jf9709562 Antioxidant activity and phenolic composition of citrus peel and seed extracts
Pak. J. Bot. Ahmad 38 319 2006 Genetic variability to essential oil composition in four citrus fruit species
Int. J. Food Microbiol. Burt 94 223 2004 10.1016/j.ijfoodmicro.2004.03.022 Essential oils: their antibacterial properties and potential applications in foods: a review
Food Chem. Ortuno 98 351 2006 10.1016/j.foodchem.2005.06.017 Citrus paradise and Citrus sinensis flavonoids: their influence in the defense mechanism against Penicillium digitatum
Food Control Chun-Lin 30 48 2013 10.1016/j.foodcont.2012.07.033 Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)
Ultrason. Sonochem. Khandpur 27 125 2015 10.1016/j.ultsonch.2015.05.008 Effect of novel ultrasound based processing on the nutrition quality of different fruit and vegetable juices
Water Res. Caron 41 4546 2007 10.1016/j.watres.2007.06.032 Impact of microparticles on UV disinfection of indigenous aerobic spores
IJPI J. Biotechnol. Biotherap. Mathur 1 1 2011 Evaluation of in vitro antimicrobial and antioxidant activities of peel and pulp of some citrus fruits
Agri. Biol. Chem. Sakanaka 53 2307 1989 Antibacterial substances in Japanese green tea extract against Streptococcus mutans a cariogenic bacterium
J. Ethnopharmacol. Ríos 23 127 1988 10.1016/0378-8741(88)90001-3 Screening methods for natural products with antimicrobial activity: a review of the literature
Tressler 1961 Fruit and Vegetable Juice Technology
C.N. Ishiwu, S.I. Oluku, Development and performance evaluation of a juice extractor, In: Proceedings of the 5th International Conference and 26th Annual General Meeting of the Nigerian, Institution of Agricultural Engineers, 26 (2004) 391-395.
Appl. Environ. Microbiol. Raso 64 465 1998 10.1128/AEM.64.2.465-471.1998 Influence of temperature and pressure on the lethality of ultrasound
J. Food Prot. Heinz 66 9 1642 2003 10.4315/0362-028X-66.9.1642 Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods
Innov. Food Sci. Emerg. Technol. Bates 9 147 2008 10.1016/j.ifset.2007.07.004 Ultrasonic innovations in the food industry: from the laboratory to commercial production
J. Food Eng. Lee 93 354 2009 10.1016/j.jfoodeng.2009.01.037 Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: microbial responses and kinetics modeling
Food Bioprocess Technol. Char 3 797 2010 10.1007/s11947-009-0307-7 Use of high-intensity ultrasound and UV-C light to inactivate some microorganisms in fruit juices
Ultrason. Sonochem. Chandrapala 19 975 2012 10.1016/j.ultsonch.2012.01.010 Ultrasonics in food processing
Rupasinghe 2012 978-953-51-0067-6 Emerging preservation methods for fruit juices and beverages
Food Sci. Biotechnol. Byun 10 7 2001 Changes in microbiological and general qualities in gamma irradiated Doenjang (Fermented soybeam paste)
Food Sci. Qual. Manage. Hammad 11 61 2013 Microbiological, nutritional and sensorial changes in fresh carrot juice preserved by irradiation
J. Food Prot. Ferrante 70 1850 2007 10.4315/0362-028X-70.8.1850 Combined use of ultrasound and natural antimicrobials to inactivate Listeria monocytogenes in orange juice
Am. Lab. Alliger 10 75 1975 Ultrasonic disruption
J. Food Saf. Parish 18 57 1998 10.1111/j.1745-4565.1998.tb00202.x High pressure inactivation of Saccharomyces cerevisiae, endogeneousmicroflora and pectinmethylesterase in orange juice
J. Food Sci. Zook 64 533 1999 10.1111/j.1365-2621.1999.tb15078.x High pressure inactivation kinetics of Saccharomyces cerevisiae ascospores in orange and apple juices
Food Res. Int. Tahiri 39 98 2006 10.1016/j.foodres.2005.06.005 Inactivation of food spoilage bacteria and Escherichia coli O157:H7 in phosphate buffer and orange juice using dynamic high pressure
J. Food Sci. Hodgins 67 2294 2002 10.1111/j.1365-2621.2002.tb09543.x Pasteurization of fresh orange juice using low-energy pulsed electrical field
J. Appl. Bacteriol. Lott 27 379 1964 10.1111/j.1365-2672.1964.tb05045.x Characteristics of an organism causing spoilage in an orange juice beverage
Keller 2006 Microbial safety of fresh citrus and apple juices
Wareing 2005 Microbiology of soft drinks and fruit juices
Food Agri. Environ. Ghosh 2 143 2004 Microbiological quality of carrots used for preparation of fresh squeezed street vended carrot juices in India
Bangladesh J. Sci. Ind. Res. Ahmed 44 421 2009 10.3329/bjsir.v44i4.4591 Microbiological quality of local market vended freshly squeezed fruit juices in Dhaka city, Bangladesh
Curr. Opin. Lipidol. Duthie 11 43 2000 10.1097/00041433-200002000-00007 Plant-derived phenolic antioxidants
Innov. Food Sci. Emerg. Technol. Elisa 17 79 2013 10.1016/j.ifset.2012.10.005 Improving the pressing extraction of polyphenols of orange peel by pulsed electric fields
Food Control Chun-Lin 30 48 2013 10.1016/j.foodcont.2012.07.033 Antimicrobial and antioxidant activities of the essential oil from onion (Allium cepa L.)
Food Control Cortes 19 151 2008 10.1016/j.foodcont.2007.03.001 Color of orange juice treated by high intensity pulsed electric fields during refrigerated storage and comparison with pasteurized juice
J. Food Sci. Min 68 1600 2003 10.1111/j.1365-2621.2003.tb12298.x Effects of commercial-scale pulsed electric field processing on flavor and color of tomato juice
J. Food Eng. Ibarz 69 155 2005 10.1016/j.jfoodeng.2004.08.006 Photochemical destruction of color compounds in fruit juices
Euro. Food Res. Technol. Wang 223 282 2006 10.1007/s00217-005-0202-z Kinetics analysis of nonenzymatic browning in carrot juice concentrate during storage
Food Chem. Del Caro 84 99 2004 10.1016/S0308-8146(03)00180-8 Changes of flavonoids, vitamin C and antioxidant capacity in minimally processed citrus segments and juices during storage
Food Sci. Technol. Rivas 39 1163 2006 Effect of PEF and heat pasteurization on the physical-chemical characteristics of blended orange and carrot juice
Innov. Food Sci. Emerg. Technol. Bull 5 135 2004 10.1016/j.ifset.2003.11.005 The effect of high pressure processing on the microbial, physical and chemical properties of Valencia and Navel orange juice
Microbios Sodeko 51 133 1987 Effect of different preservative treatments on the microbial population of Nigerian orange juice
Int. Food Res. J. Chia 19 1001 2012 The effect storage on the quality attributes of ultraviolet-irradiated and thermally pasteurised pineapple juice
Trends Food Sci. Technol. Tiwari 20 137 2009 10.1016/j.tifs.2009.01.058 Effect of non thermal processing technologies on the anthocyanin content of fruit juices
V. Pinto, Summary and Overview: Extraction and Storage of Raw Juices While Retaining Nutrient Quality, Web article <http://rawpaleodiet.vpinf.com/rawjuice-refrig-storage-summary-overview.html>.
Rev. Española Cienciay Tecnol. Aliment. Martin 1 1 1994 Review: empleo de pulsos electricos de alto voltaje para la conservacion de alimentos. Microbiologia eingenieria del proceso
Food Chem. Aadil 141 3201 2013 10.1016/j.foodchem.2013.06.008 Effects of ultrasound treatments on quality of grapefruit juice
A. Fernandez-Moreno, The effect of using ultrasound for cleaning the surface of green peppers (MSc Thesis), Environmental Monitoring and Assessment, Coventry University, Coventry, 2005.
J. Food Sci. Jambrak 25 90 2006 Ultrasonic Effect on pH electric conductivity, and tissue surface of button mushrooms, brussels sprouts and cauliflower, Czech
http://www.foodsafetysite.com/educators/competencies/general/microbiology/mic6.html.
J. Food Process. Preserv. Tandon 27 21 2003 10.1111/j.1745-4549.2003.tb00498.x Storage quality of pasteurized and UV treated apple cider
Food Bioprocess Technol. Costa 6 997 2013 10.1007/s11947-011-0746-9 High-intensity ultrasound processing of pineapple juice
Ultrason. Sonochem. Hu 13 329 2006 10.1016/j.ultsonch.2005.05.005 Industrial experiments for the application of ultrasound on scale control in the Chinese sugar industry
J. Agric. Food Chem. Yeom 48 4597 2000 10.1021/jf000306p Effect of pulsed electric fields on the quality of orange juice and comparison with heat pasteurization
J. Sci. Food Agric. Engin 92 1245 2012 10.1002/jsfa.4689 Effects of ultraviolet light and ultrasound on microbial quality and aroma-active components of milk
※ AI-Helper는 부적절한 답변을 할 수 있습니다.