1 |
Lamikanra O, Kueneman D, Ukuku D, Bett-Garber KL. 2005. Effect of processing under ultraviolet light on the shelf life of fresh-cut cantaloupe melon. J Food Sci 70: 534-539
DOI
ScienceOn
|
2 |
Allende A, Artes F. 2003. UV-C radiation as a novel technique for keeping quality of fresh processed 'Lollo Rosso' lettuce. Food Res Int 36: 739-746
DOI
ScienceOn
|
3 |
Ko JK, Ma YH, Song KB. 2005. Effect of electron beam irradiation on the microbial safety and qualities of sliced dried squid. J Korean Soc Food Sci Nutr 34: 433-437
과학기술학회마을
DOI
ScienceOn
|
4 |
Cho YS, Jung EY, Lee MK, Yang CY, Shin DB. 2008. Survival, isolation and characterization of Bacillus cereus from sunshik. J Food Hyg Safety 23: 343-347
과학기술학회마을
|
5 |
Kim DH, Song HP, Yook HS, Chung YJ, Kim YJ, Byun MW. 2002. Distribution of microflora in powdered raw grains and vegetables and improvement of hygienic quality by gamma irradiation. J Korean Soc Food Sci Nutr 31: 589-593
과학기술학회마을
DOI
ScienceOn
|
6 |
Staack N, Ahrne L, Borch E, Knorr D. 2008. Effect of infrared heating on quality and microbial decontamination in paprika powder. J Food Eng 86: 17-24
DOI
ScienceOn
|
7 |
Lee SH, Lee HJ, Byun MW. 1997. Effect of ozone treatment and gamma irradiation on the microbial decontamination and physicochemical properties of red pepper powder. J Korean Soc Food Sci Nutr 26: 462-467
과학기술학회마을
|
8 |
Lee EJ, Kim SG, Yoo SR, Oh SS, Hwang IG, Kwon GS, Park JH. 2007. Microbial contamination by Bacillus cereus, Clostridium perfringens, and Enterobacter sakazakii in sunsik. Food Sci Biotechnol 16: 948-953
과학기술학회마을
|
9 |
Fonseca JM, Rushing JW. 2006. Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon. Postharvest Biol Technol 40: 256-261
DOI
ScienceOn
|
10 |
Kim JB, Park YB, Lee MJ, Kim KC, Huh JW, Kim DH, Lee JB, Kim JC, Choi JH, Oh DH. 2008. Effect of hot water and microwave heating on the inactivation of Enterobacter sakazakii in reconstituted powdered infant formula and sunsik. J Food Hyg Safety 23: 157-162
과학기술학회마을
|
11 |
Keyser M, Muller IA, Cilliers FP, Nel W, Gouws PA. 2008. Ultraviolet radiation as a non-thermal treatment for the inactivation of microorganisms in fruit juice. Innov Food Sci Emerg Technol 9: 348-354
DOI
ScienceOn
|
12 |
Cho HO, Kwon JH, Byun MW, Kim YJ, Yang JS. 1986. Effect of ethylene oxide fumigation and gamma irradiation on the quality of ground red and black peppers. Korean J Food Sci Technol 18: 294-300
과학기술학회마을
|
13 |
Mok CK, Lee NH. 2008. Distribution of ultraviolet intensity and UV leaking of commercial UV sterilizers used in restaurants. Korean J Food Sci Technol 40: 228-233
과학기술학회마을
|
14 |
Devine DA, Keech AP, Wood DJ, Killington RA, Boyes H, Doubleday B, Marsh PD. 2001. Ultraviolet disinfection with a novel microwave-powered device. J Appl Microbiol 91: 786-794
DOI
ScienceOn
|
15 |
Lyon SA, Fletcher DL, Berrang ME. 2007. Germicidal ultraviolet light to lower numbers of Listeria monocytogenes on broiler breast fillets. Poult Sci 86: 964-967
DOI
|
16 |
Kim JY, Chun HH, Song KB. 2008. Effect of UV-C irradiation on the quality of imported dried fish during storage. Korean J Food Preserv 15: 922-926
과학기술학회마을
|
17 |
Woodling SE, Moraru CI. 2005. Influence of surface topography on the effectiveness of pulsed light treatment for the inactivation of Listeria innocua on stainless-steel surfaces. J Food Sci 70: 345-351
DOI
ScienceOn
|
18 |
Sastry SK, Datta AK, Worobo RW. 2000. Ultraviolet light. J Food Sci Suppl 65: 90-92
DOI
|
19 |
Choi JW, Kim YJ, Lee JK, Kim YH, Kwon KS, Hwang IG, Oh SW. 2008. Multiple confirmation and RAPD-genotyping of Enterobacter sakazakii isolated from sunsik. Korean J Food Sci Technol 40: 101-105
과학기술학회마을
|
20 |
Yaun BR, Sumner SS, Eifert JD, Marcy JE. 2004. Inhibition of pathogens on fresh produce by ultraviolet energy. Int J Food Microbiol 90: 1-8
DOI
ScienceOn
|
21 |
SAS Institute. 2001. SAS system for windows. Version 8.2, SAS Institute, Inc., Cary, NC, USA
|
22 |
Allende A, McEvoy JL, Luo Y, Artes F, Wang CY. 2006. Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed 'Red Oak Leaf' lettuce. Food Microbiol 23: 241-249
DOI
ScienceOn
|
23 |
US Food and Drug Administration. 2007. Irradiation in the production, processing and handling of food. 21CFR. part 179.39. Code of Federal Regulations 3. p 439-440
|