참고문헌
- Kim ML. Function of spice and herbs. J. East Asian Soc. Dietary Life. 12: 431-453 (2002)
- Geise J. Spices and seasoning blends: a taste for all seasons. Food Technol. 48: 87-89 (1994)
- Wendrof WL, Wee C. Effect of smoke and spice oils on growth of molds on oil-coated cheese. J. Food Prot. 60: 153-156 (1997) https://doi.org/10.4315/0362-028X-60.2.153
- Kim ML, Choi KH, Park CS. Antibacterial activity of powdered spice against Escherichia coli and Staphylococcus aureus. Korean J. Postharvest Sci. Technol. 7: 124-131 (2000)
- Park JH. Sterilization effect of microorganism on black and white pepper using intense pulsed light. MS thesis, Jeonju University, Jeonju, Korea (2016)
- Claire L, Phillippa B, Sarah K, Christine R. The complete book of herbs and spices. Little, Brown and Company (1st ed), New York, NY, USA. p 201 (1974)
- Pursglove JW, Brown EG, Green CL, Robbins SRJ. Spices. Vol.2. Longman, London, UK (1981)
- Anti SP. Study of the Bacillus flora of Nigerian spices. Int. J. Food Microbiol. 6: 259-261 (1988). https://doi.org/10.1016/0168-1605(88)90018-9
- Banerjee M, Sarkar PS. Growth and enterotoxin production by sporeforming bacterial pathogens from spices. Food Control 15: 491-496 (2004). https://doi.org/10.1016/j.foodcont.2003.07.004
- Schweiggert U, Carle R, Schieber A. Conventional and alternative processes for spice production- a review. Trends Food Sci. Tech. 18: 260-268 (2007) https://doi.org/10.1016/j.tifs.2007.01.005
- FDA. Frontier natural products co-op initiates voluntary class 1 recall due to possible health risk from organic black peppercorns. Available from: http://www.fda.gov/Safety/Recalls/ucm392585. Accessed May 26, 2016
- ASTA. White papers-microbial safety in spices. American Spice Trade Association, Washington, DC, USA (2013)
- Sofia MSF, Joseph FF. Challenges in the control of foodborne pathogens in low-water activity foods and spices. In: The Microbiological Safety of Low Water Activity Foods and Spices. Gurtler JB, Doyle MP, Kornacki JL (eds.) Springer-Verlag, New- York, NY, USA. pp 15-34 (2014)
- Lee BW, Cheon SH. Change in the microorganism of pepper (Piper nigrim L) treated with ozonated water. Korean J. Food Preserv. 3: 145-148 (1996)
- Baxter R, Holzapfel H. A microbial investigation of selected spices, herbs, and additives in South Africa. J. Food Sci. 47: 570- 574 (2006)
- Juri ML, Ito H, Watanabe H, Tamura N. Distribution of microorganisms in spices and their decontamination by gamma-irradiation. Agr. Biol. Chem. Tokyo 50: 347-355 (1986)
- Hayashi T, Todoriki S, Kohyama K. Irradiation effects on pepper starch viscosity. J. Food Sci. 59: 118-120 (1004)
- de Alwis HMG, Grandison AS. Viscometry as detection method for electron beam irradiation of black pepper. Food Control 3: 205-208 (1992) https://doi.org/10.1016/0956-7135(92)90132-T
- Yi SD, Oh MJ, Yang JS. Detection capability by change of amylograph characteristics of irradiated black pepper. Korean J. Food Sci. Technol. 33: 195-199 (2001)
- Rico CW, Kim GR, Ahn JJ, Kim HK, Furuta M, Kwon JH. The comparative effect of steaming and irradiation on the physicochemical and microbiological properties of dried red pepper (Capsicum annum L.). Food Chem. 119: 1012-1026 (2010) https://doi.org/10.1016/j.foodchem.2009.08.005
- Dunn JE, Clark RW, Asmus JF, Pearlman JS, Boyer K, Painchaud F, Hofmann GA. Methods for preservation of foodstuffs. US Patent 5,034,235 (1991)
- Shin JK, Kim BR, Kim AJ. Nonthermal food processing technology using electric power. Food Sci. Ind. 43: 21-34 (2010)
- Shin JK, Kwon OY, Park MW, Son SM. Effect of high intensity pulsed light treatment conditions on inactivation of pathogens. Food Eng. Prog. 16: 393-398 (2012)
- Kim AJ, Shin JK. Nonthermal sterilization of dried laver by inense pulsed light with batch system. Korean J. Food Sci. Technol. 46: 778-781 (2014) https://doi.org/10.9721/KJFST.2014.46.6.778
- Hong HJ, Kim AJ, Park HR, Shin JK. Changes in physicochemical properties of paprika by intense pulsed light treatment. Korean J. Food Sci. Technol. 45: 339-344 (2013) https://doi.org/10.9721/KJFST.2013.45.3.339
- Park HR, Cha KH, Shin JK. Sterilization of rapeseed sprouts by intense pulsed light treatment. Korean J. Food Sci. Technol. 48: 36-41 (2016) https://doi.org/10.9721/KJFST.2016.48.1.36
- Choi MS, Cheight CI, Jeong EA, Shin JK, Park JY, Song KB, Park JH, Kwon KS, Chung MS. Inactivation of Enterobacter sakazakii inoculated on formulated infant foods by intense pulsed light treatment. Food Sci. Biotechnol. 18: 1537-1540 (2009)
- Mok CK, Jeon HJ. Low pressure discharge plasma inactivation of microorganisms in black pepper powder. Food Eng. Prog. 17: 43-47 (2013)
피인용 문헌
- 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