참고문헌 (59)

1. AOAC 2000 Official Methods of Analysis 

2. Applied and Environmental Microbiology Arias 68 1955 2002 10.1128/AEM.68.4.1955-1961.2002 Yeast species associated with orange juice: Evaluation of different identification methods 

   상세보기

3. International Journal of Food Microbiology Baranyi 23 277 1994 10.1016/0168-1605(94)90157-0 A dynamic approach to predicting bacterial growth in food 

   상세보기

4. International Journal of Food Microbiology Begum 129 74 2009 10.1016/j.ijfoodmicro.2008.11.020 Inactivation of food spoilage fungi by ultraviolet (UVC) irradiation 

   상세보기

5. Blackburn 2006 Food spoilage microorganisms 

6. Food and Bioproducts Processing Caminiti 90 442 2012 10.1016/j.fbp.2011.11.006 The effect of pulsed electric fields, ultraviolet light or high intensity light pulses in combination with manothermosonication on selected physico-chemical and sensory attributes of an orange and carrot juice blend 

   상세보기

7. Journal of Food Protection Castillo 69 2595 2006 10.4315/0362-028X-69.11.2595 Salmonella and Shigella in freshly squeezed orange juice, fresh oranges, and wiping cloths collected from public markets and street booths in Guadalajara, Mexico: Incidence and comparison of analytical routes 

   상세보기

8. Food Bioprocess Technology 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 

   상세보기

9. Datta 2015 Emerging dairy processing Technologies: Opportunities for the dairy Industry 

10. Department of Agriculture-Agribusiness and Marketing Assistance Division 2010 Calamansi brochure 

11. Journal of Food Processing and Preservation Donahue 28 368 2004 10.1111/j.1745-4549.2004.23062.x UV inactivation of E. coli O157: H7 in apple cider: Quality, sensory and shelf-life analysis 

    상세보기

12. Journal of Scientific Research Dubash 2 407 2010 10.3329/jsr.v2i2.4159 Isolation of yeasts from various food products and detection of killer toxin activity In-vitro 

    상세보기

13. Friedberg 2006 DNA repair and mutagenesis 

14. Food Control Gabriel 25 425 2012 10.1016/j.foodcont.2011.11.011 Inactivation of Escherichia coli O157:H7 and spoilage yeasts in germicidal UV-C-irradiated and heat-treated clear apple juice 

    상세보기

15. International Journal of Food Microbiology Gabriel 160 50 2012 10.1016/j.ijfoodmicro.2012.09.004 Influences of heating temperature, pH, and soluble solids on the decimal reduction times of acid-adapted and non-adapted Escherichia coli O157:H7 (HCIPH 96055) in a defined liquid heating medium 

    상세보기

16. Gabriel 2014 Southeast asian regional center for graduate study and Research in agriculture (SEARCA) agricultural & development discussion paper series No. 2014-4 Precision food Processing: Addressing consumer demands for safety and quality through predictive model building 

17. International Journal of Food Microbiology Gabriel 201 7 2015 10.1016/j.ijfoodmicro.2015.02.003 Previous physicochemical stress exposures influence subsequent resistance of Escherichia coli O157:H7, Salmonella enterica, and Listeria monocytogenes to ultraviolet-C in coconut liquid endosperm beverage 

    상세보기

18. Food Control Gabriel 69 134 2016 10.1016/j.foodcont.2016.04.046 Comparative resistances of selected spoilage and pathogenic bacteria in ultraviolet-C-treated, turbulent-flowing young coconut liquid endosperm 

    상세보기

19. Innovative Food Science & Emerging Technologies Gabriel 41 216 2017 10.1016/j.ifset.2017.03.010 Inactivation behaviors of selected bacteria in ultraviolet-c-treated human breast milk 

    상세보기

20. Food Control Gabriel 73 1303 2017 10.1016/j.foodcont.2016.10.060 Ultraviolet-C inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Pseudomonas aeruginosa, and Salmonella enterica in liquid egg white 

    상세보기

21. Gatchalian 2009 Sensory quality measurement statistical analysis of human responses 

22. Food Bioprocess Technology Gayán 7 1 2014 10.1007/s11947-013-1168-7 Biological aspects in food preservation by ultraviolet light: A review 

    상세보기

23. Food Control Ghenghesh 16 855 2005 10.1016/j.foodcont.2004.06.028 Microbiological quality of fruit juices sold in Tripoli-Libya 

    상세보기

24. Innovative Food Science & Emerging Technologies Gouma 32 146 2015 10.1016/j.ifset.2015.09.008 Inactivation of spoilage yeasts in apple juice by UV-C light and in combination with mild heat 

    상세보기

25. Food Technology Koc 45 2007 57 2007 Antifungal activity of propolis in four different fruit juices 

26. Food Bioprocess Technology Koutchma 2 2 138 2009 10.1007/s11947-008-0178-3 Advances in ultraviolet light technology for non-thermal processing of liquid foods 

    상세보기

27. Koutchma 2009 Ultraviolet light in food Technology: Principles and application 

28. Innovative Food Science & Emerging Technologies Koutchma 5 179 2004 10.1016/j.ifset.2004.01.004 Ultraviolet disinfection of juice products in laminar and turbulent flow reactors 

    상세보기

29. Trends in Food Science & Technology Loureiro 10 356 1999 10.1016/S0924-2244(00)00021-2 The prevalence and control of spoilage yeasts in foods and beverages 

    상세보기

30. International Journal of Food Microbiology Maciel 160 201 2013 10.1016/j.ijfoodmicro.2012.10.012 The diversity and antifungal susceptibility of the yeasts isolated from coconut water and reconstituted fruit juices in Brazil 

    상세보기

31. Journal of Food Engineering 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 

    상세보기

32. International Journal of Engineering Science Obasi 3 64 2014 Isolation and identification of yeast associated with fermented orange juice 

33. Greener Journal of Biological Sciences Oranusi 2 001 2012 10.15580/GJBS.2012.1.07301217 Microbiological and chemical quality assessment of some commercially packed fruit juices sold in Nigeria 

    

34. Journal of Food Composition and Analysis Pala 24 790 2011 10.1016/j.jfca.2011.01.003 Effect of UV-C light on anthocyanin and other quality parameters of pomegranate juice 

    상세보기

35. Food Bioprocess Technology Pala 6 719 2013 10.1007/s11947-012-0808-7 Effects of UV-C Light Processing on some quality characteristics of grape juices 

    상세보기

36. Parija 2012 Textbook of microbiology & immunology 

37. Journal of Food Safety Parish 18 57 1998 10.1111/j.1745-4565.1998.tb00202.x High pressure inactivation of Saccharomyces cerevisiae, endogeneous microflora and pectinmethylase in orange juice 

    상세보기

38. Food Research International Pataro 44 1642 2011 10.1016/j.foodres.2011.04.048 Bacterial inactivation in fruit juices using a continuous flow pulsed light (PL) system 

    상세보기

39. Peleg 2006 Isothermal microbial heat inactivation. In advanced quantitative microbiology for foods and Biosystems: Models for predicting growth and inactivation 

40. Indian Journal of Medical Research Ram 103 253 1996 Microbiological quality & incidence of organisms of public health importance in food & water in Ludhiana 

41. Journal of Food Engineering Rattanathanalerk 66 259 2005 10.1016/j.jfoodeng.2004.03.016 Effect of thermal processing on the quality loss of pineapple juice 

    상세보기

42. Journal of Food Science Sadilova 71 C504 2007 Thermal degradation of acylated and nonacylated anthocyanins 

43. Food and Bioproducts Processing Santhirasegaram 94 313 2015 10.1016/j.fbp.2014.03.011 Comparison of UV-C treatment and thermal pasteurization on uality of Chokanan mango (Mangifera indica L.)juice 

    상세보기

44. Agriculture and Agricultural Science Procedia Shah 2 43 2014 10.1016/j.aaspro.2014.11.007 Effects of physicochemical characteristics of pummelo fruit juice towards UV inactivation of Salmonella typhimurium 

    상세보기

45. Sharangi 2015 Value addition of horticultural Crops: Recent trends and future directions 

46. Photochemical and Photobiological Sciences Sinha 1 225 2002 10.1039/b201230h UV-induced DNA damage and repair: A review 

    상세보기

47. Food Technology Sizer 53 64 1999 New intervention processes for minimally processed juices 

48. Journal of Food Science Skrede 65 357 2000 10.1111/j.1365-2621.2000.tb16007.x Changes in anthocyanins and polyphenolics during juice processing of highbush blueberries (Vaccinum corymbosum L) 

    상세보기

49. Journal of Food Science & Technology Taze 52 1000 2015 10.1007/s13197-013-1095-7 The impact of UV-C irradiation on spoilage microoganisms and colour of orange juice 

    상세보기

50. Food Research Journal Torkamani 18 1265 2011 Impact of UV-C light on orange juice quality and shelf life 

51. Food Chemistry Torres Gama 100 1686 2007 10.1016/j.foodchem.2005.01.062 Effect of thermal pasteurization and concentration on carotenoid composition of Brazilian Valencia orange juice 

    상세보기

52. Food Microbiology Tournas 23 684 2006 10.1016/j.fm.2006.01.003 Moulds and yeasts in fruit salads and fruit juices 

    상세보기

53. Innovative Food Science & Emerging Technologies Tran 5 495 2004 10.1016/j.ifset.2004.08.002 Ultraviolet treatment of orange juice 

    상세보기

54. Clinical Medicine Trofa 21 606 2008 Candida parapsilosis an emerging fungal pathogen 

55. LWT-Food Science and Technology Usaga 62 218 2015 10.1016/j.lwt.2015.01.014 Time after apple pressing and insoluble solids influence the efficiency of the UV treatment of cloudy apple juice 

    상세보기

56. USFDA 

57. Vasavada 106 2003 Beverage quality and safety Microbiology of fruit juice and beverages 

58. Journal of Food Science Yousef 53 571 1988 10.1111/j.1365-2621.1988.tb07759.x Inactivation of Listeria monocytogenes by ultraviolet energy 

    상세보기

59. Journal of Food Science Zook 64 533 1999 10.1111/j.1365-2621.1999.tb15078.x High pressure inactivation kinetics of Saccharomuces cerevisiae ascospores in orange and apple juices 

    상세보기

활용도 Top5 논문

더보기

해당 논문의 주제분야에서 활용도가 높은 상위 5개 콘텐츠를 보여줍니다.
더보기 버튼을 클릭하시면 더 많은 관련자료를 살펴볼 수 있습니다.