Acknowledgement
Supported by : Konkuk University
References
- Breda CA, Sanjinez-Argandona EJ, Correia CAC. 2012. Shelf life of powdered Campomanesia adamantuim pulp in controlled environments. Food Chem 135:2960-2964. https://doi.org/10.1016/j.foodchem.2012.07.029
- Cartwright EJ, Jackson KA, Johnson SD, Graves LM, Silk BJ, Mahon BE. 2013. Listeriosis outbreaks and associated food vehicles, United States, 1998-2008. Emerg Infect Dis 19:1-9. https://doi.org/10.3201/eid1901.120393
- Centers for Disease Control and Prevention [CDC]. 2015. Listeria (Listeriosis). Available from: http://www.cdc.gov/listeria/. Accessed at Mar 15, 2015.
- Chandler RE, McMeekin TA. 1989. Temperature function integration as the basis of an accelerated method to predict the shelf life of pasteurized, homogenized milk. Food Microbiol 6:105-111. https://doi.org/10.1016/S0740-0020(89)80044-9
- Choi SH. 2004. Scientific consideration in determining shelf life of market milk. J Korean Dairy Technol Sci 22:27-35.
- Da Silva VM, Minim VPR, Ferreira MAM, de Paula Souza PH, da Silva Moraes LE, Minim LA. 2014. Study of the perception of consumers in relation to different ice cream concepts. Food Qual Prefer 36:161-168. https://doi.org/10.1016/j.foodqual.2014.04.008
- Derossi A, Mastrandrea L, Amodio ML, de Chiara MLV, Colelli G. 2016. Application of multivariateaccelerated test for the shelf life estimation of fresh-cut lettuce. J Food Eng 169:122-130. https://doi.org/10.1016/j.jfoodeng.2015.08.010
- European Commission. Preparatory study on food waste across EU 27. 2010. Available from: http://ec.europa.eu/environment/eussd/pdf/bio_foodwaste_report.pdf. Accessed at Dec 1, 2015.
- Gimenez A, Ares F, Ares G. 2012. Sensory shelf-life estimation: A review of current methodological approaches. Food Res Int 49:311-325. https://doi.org/10.1016/j.foodres.2012.07.008
- Haralampu SG, Saguy I, Karel M. 1985. Estimation of Arrhenius model parameters using three least squares methods. J Food Process Preserv 9:129-143. https://doi.org/10.1111/j.1745-4549.1985.tb00715.x
- Jeon YE, Yin XF, Chung CK, Kang IJ. 2013. Safety evaluation of 30 kGy irradiated chocolate ice cream. J Korean Soc Food Sci Nutr 42:898-903. https://doi.org/10.3746/jkfn.2013.42.6.898
- Kanbakan U, Con AH, Ayar A. 2004. Determination of microbiological contamination sources during ice cream production in Denizli, Turkey. Food Control 15:463-470. https://doi.org/10.1016/S0956-7135(03)00131-2
- Karaman S, Toker OS, Yuksel F, Cam M, Kayacier A, Dogan M. 2014. Physicochemical, bioactive, and sensory properties of persimmon-based ice cream: Technique for order preference by similarity to ideal solution to determine optimum concentration. J Dairy Sci 97:97-110. https://doi.org/10.3168/jds.2013-7111
- Kim HJ, Yook HS, Jo CU, Kim DS, Byun MW. 2005. Microbiological contamination of ice cream commercially available in Korea and its irradiation effect. J Anim Sci Technol 47:867-876. https://doi.org/10.5187/JAST.2005.47.5.867
- Lebesi DM, Tzia C. 2011. Staling of cereal bran enriched cakes and the effect of an endoxylanase enzyme on the physicochemical and sensorial characteristics. J Food Sci 76:S380-S387. https://doi.org/10.1111/j.1750-3841.2011.02220.x
- Lee GD, Kim JO, Kim MS, Lee KP. 2006. The prediction of shelf-life on functional beverage. Korean J Food Preserv 13:154-160.
- Lee JH, Bae HJ. 2011. Determining kimbab shelf-life with a HACCP system. Korean J Food Cook Sci 27:61-71. https://doi.org/10.9724/kfcs.2011.27.2.061
- Lim JM. 2003. Present condition after liberalization of shelf-life of milk product in Korea. J Korean Dairy Technol Sci 21:120-124.
- Lu F, Zhang JY, Liu SL, Wang Y, Ding YT. 2011. Chemical, microbiological and sensory changes ofdried Acetes chinensis during accelerated storage. Food Chem 127:159-168. https://doi.org/10.1016/j.foodchem.2010.12.120
- Meilgaard MC, Civille GV, Carr BT. 1991. Sensory evaluation techniques. 2nd ed. CRC Press, Boca Raton, USA. pp 1-376.
- Ministry of Food and Drug Safety [MFDS]. 2015. Food Code of Korea. Available from: http://www.foodsafetykorea.go.kr/foodcode/01_01.jsp. Accessed at Jan 30, 2015.
- Ministry of Food and Drug Safety [MFDS]. 2017. Food Code of Korea. Available from: http://www.mfds.go.kr/index.do?searchkey=charge_dept&mid=686&searchword=&pageNo=1&seq=13515&sitecode=2017-11-14&cmd=v. Accessed at Jun 30, 2017.
- Park YW. 2013. Effect of 5 years long-term frozen storage on sensory quality of Monterey Jack caprine milk cheese. Small Rumin Res 109:136-140. https://doi.org/10.1016/j.smallrumres.2012.08.002
- Peryam DR, Pilgrim FJ. 1957. Hedonic scale method of measuring food preferences. Food Technol 11:9-14.
- SAS. 2010. SAS software. Ver. 9.3, by SAS Institute Inc., Cary, NC, USA.
- Singh RP. 1994. Scientific principles of shelf life evaluation. In Shelf life evaluation of foods. Man CMD, Jones AA (ed). Springer, Boston, MA, USA. pp 3-26.
- Smith KW. 2015. Specialty oils and fats in ice cream. In Specialty oils and fats in food and nutrition. Woodhead Publishing, Marietta, GA, USA. pp 271-284.
- Taoukis PS, Koutsoumanis K, Nychas GJE. 1999. Use of time-temperature integrators and predictive modelling for shelf life control of chilled fish under dynamic storage conditions. Int J Food Microbiol 53:21-31. https://doi.org/10.1016/S0168-1605(99)00142-7
- Yoon SJ, Park JM, Gu JG, Lee JS, An JH, Kim SH, Park JW, Song SO, Wee SH, Moon KH, Yang CY, Kim JM. 2013. Establishment of quality criteria and estimate of shelf-life for yogurt beverageand stirred-type yogurt in Korea. Food Sci Biotechnol 22:477-483. https://doi.org/10.1007/s10068-013-0104-y
Cited by
- Developing Lactic Acid Bacteria as an Oral Healthy Food vol.11, pp.4, 2018, https://doi.org/10.3390/life11040268
- Comparison of spray-drying and freeze-drying for inoculum production of the probiotic Bacillus amyloliquefaciens strain H57 vol.130, pp.None, 2018, https://doi.org/10.1016/j.fbp.2021.09.010
- Microbial Risk Assessment of Industrial Ice Cream Marketed in Italy vol.12, pp.4, 2018, https://doi.org/10.3390/app12041988