References
- Shin HH, Lee SR. Attempts to estimate the use level of red pepper in kimchi and gochujang (hot soy paste). Korean J. Food Sci. Technol. 23: 301-305 (1991)
- Kim HK, Jo KS, Park MH, Chang YS, Shin ZI. Comparison of sorption characteristics of red pepper powders with their seeds mixing ratio. Korean J. Food Sci. Technol. 22: 817-823 (1990)
- Hawer WS, Ha J. Hwang J. Nam Y. Effective separation and quantitative analysis of major heat principles in red pepper by capillary gas chromatography. Food Chem. 49: 99-103 (1994) https://doi.org/10.1016/0308-8146(94)90239-9
- Byun MW, Yook HS, Kwon JH, Kim JO. Improvement of hygienic quality and long-term storage of dried red pepper by gamma irradiation. Korean J. Food Sci. Technol. 28: 482-489 (1996)
- Kwon JH, Byun MW, Cho HO, Han BH. Comparative effects of gamma irradiation and ethylene oxide fumigation on some chemical quality of white ginseng powder. Korean J. Food Sci. Technol. 26: 278-282 (1994)
- Byun MW. Radurization and radicidation of spices. Korean J. Food Sci. Technol. 17: 311-318 (1985)
- Kwon JH, Byun MW, Cho HO. Effect of gamma irradiation on the sterilization of red pepper powder. J. Korean Soc. Food Nutr. 13: 188-192 (1984)
- KFDA, Food Code. Korea Food and Drug Administration, Cheongwon, Korea. 5-21-6 (2009)
- Wesley F, Rourke B, Darbishire O. The formation of persistent toxic chlorohydris in foodstuffs by fumigation with ethylene oxide and with propylene oxide. J. Food Sci. 30: 1037-1042 (1965) https://doi.org/10.1111/j.1365-2621.1965.tb01883.x
- The Montreal Protocol on Substances that Deplete the Ozone Layer. Secretariat for The Vienna Convention for the Protection of the Ozone Layer & The Montreal Protocol on Substances that Deplete the Ozone Layer. Ozone Secretariat United Nations Environment Programme(UNEP). Nairobi. Kenya (2000)
- Lee JH, Sung TH, Lee KT, Kim MR. Effect of gamma-irradiation on color, pungency, and volatiles of Korean red pepper powder. J. Food Sci. 69: 585-592 (2004) https://doi.org/10.1111/j.1365-2621.2004.tb09904.x
- Lee JE, Lee MH, Kwon JH. Effects of electron beam irradiation on physicochemical qualities of red pepper powder. Korean J. Food Sci. Technol. 32: 271-276 (2000)
- Choi EH, Kim YB, Lee SR. Isolation of microorganism from red pepper powder and their radio sensitivity, Korean J. Food Sci. Technol. 9: 205-210 (1977)
- Lee HS, Lee WD, Koh BH, Lee MS. Preparation of squid-jeotkal with pasteurized red pepper. J. Fd. Hyg. Safety 15: 13-17 (2000)
- Kim HK, Jo KS, Park MH, Chang YS, Shin ZI. Effects of nitrogen flushing on the storage stability of red pepper powders. Korean J. Food Sci. Technol. 22: 833-839 (1990)
- Knorr D. Hydrostatic pressure treatment of food. Vol. 8, pp. 159-175. In: New Methods of Food Preservation. Gould GW (ed). Aspen Publishers, Inc., Gaithersburg, MD, USA (1995)
- Mok CK, Lee JY, Chang HG. Optimization of heat sterilization condition for yakju (rice wine). J. Food Progress Eng. 2: 137-143 (1998)
- Bak JK, Bak WS, Kim SA, Chun JH. pp.1-33. Rapid detection for hazard microbiological contamination of red pepper powder by NIRS. Ministry of Health and Welfare, Seoul, Korea (2002)
Cited by
- Microbiological Hazard Analysis for HACCP System Application to Red Pepper Powder vol.16, pp.4, 2015, https://doi.org/10.5762/KAIS.2015.16.4.2602
- Efficient Treatment Methods for Reducing Escherichia coli Populations in Commercially-Available Red Pepper Powder in Korea vol.41, pp.6, 2012, https://doi.org/10.3746/jkfn.2012.41.6.875
- Non-destructive and Rapid Prediction of Moisture Content in Red Pepper (Capsicum annuum L.) Powder Using Near-infrared Spectroscopy and a Partial Least Squares Regression Model vol.39, pp.3, 2014, https://doi.org/10.5307/JBE.2014.39.3.184
- Monitoring of Commercial Red Pepper Powders for Their Irradiation Status vol.44, pp.6, 2012, https://doi.org/10.9721/KJFST.2012.44.6.673
- Evaluation of microbiological safety of commercial spices vol.25, pp.6, 2018, https://doi.org/10.11002/kjfp.2018.25.6.706
- Sterilization Effect on Black- and White Pepper by Intense Pulsed Light with Tubular-shaped Treatment Chamber vol.22, pp.3, 2018, https://doi.org/10.13050/foodengprog.2018.22.3.248