Microbiological Quality Enhancement of Minimally-Processed Enoki Mushrooms Using Ozone and Organic Acids |
Park, Shin-Young
(Department of Food Science and Technology, Chung-Ang University)
Yoo, Mi-Young (School of Biotechnology and Bioengineering, Kangwon National University) Choi, Jae-Ho (School of Biotechnology and Bioengineering, Kangwon National University) Ha, Sang-Do (Department of Food Science and Technology, Chung-Ang University) Moon, Kwang-Deok (Department of Food Science and Technology, Kyeongbuk National University) Oh, Deog-Hwan (School of Biotechnology and Bioengineering, Kangwon National University) |
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User's Guide
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Microbiological safety of minimally processed vegetables
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Microbiological aspects of ozone applications in food: A review
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4 |
Decontamination of lettuce using electrolyzed water
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5 |
Efficacy of ozone against Escherichia coli Ol57:H7 on apples
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6 |
The microbiology of minimally processed fresh fruits and vegetables
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ScienceOn |
7 |
Present use and future prospects of ozone in food storage
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Comparative response of mixed cultures of bacteria and virus to ozonation
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9 |
Microbial indicators for the efficiency of disinfection processes
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10 |
Microbiological properties of hard-cooked eggs in a citric acid based preservative solution
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11 |
Effect of acid decontamination of beef subprimal cuts on the microbiological and sensory characteristic of steak
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12 |
Survival and growth of Listeria monocytogenes and enterohemorrhagic Escherichia coli O157:H7 in minimally processed artichokes
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13 |
Organic acids: chemistry, antibacterial activity and practical applications
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14 |
Antimicrobial, anti-inflammatory, and anti-oxidative effects of water- and ethanol extracted brazilian propolis
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15 |
Effect of hot water treatment on quality of fresh-cut apple cubes
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16 |
Factors affecting the efficacy of washing procedures used in the production of prepared salads
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17 |
The Microbiology of minimally processed fresh fruits and vegetables
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ScienceOn |
18 |
Effects of gas atmosphere, antimicrobial dip and temperature on the fate of Listeria innocua and Listeria monocytogenes on minimally processed lettuce
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19 |
The effects of various disinfectants against Listeria monocytogenes on fresh cut vegetables
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20 |
Hepatitis A associated with consumption of frozen strawberries
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21 |
Use of ozone for food processing
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22 |
Enterohemorrhagic Escherichia coli 0157:H7 present in radish sprouts
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23 |
Application of ozone for enhancing the microbiological safety and quality of foods: A Review
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24 |
Food spoilage-interactions between food spoilage bacteria
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ScienceOn |
25 |
Biochemical characterization of pectate Iyases produced by fluorescent psedomonads associated with spoilage of fresh fruits and vegetables
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26 |
Modelling the influence of temperature and carbon dioxide upon the growth of Pseudomonasfluorescens
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27 |
Oxygen requirements of strains of Psudomonas and Acromobacter
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ScienceOn |
28 |
Outbreaks of Escherichia coli 0157:H7 infection associated with eating alfalfa sprouts
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29 |
Enterohemorrhagic Escherichia coli 0157:H7 present in radish sprouts
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30 |
An outbreak of Escherichia coli 0157 :H7 infections associated with leaf lettuce consumption
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31 |
Listeria monocytogenes: incidence on vegetables
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32 |
Epidemic listeriosis-evidence of transmission in food
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ScienceOn |
33 |
An outbreak of Salmonella saint-paul infection associated with beansprouts
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34 |
Listeriosis traced to the consumption of alfalfa tablets and soft cheese
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35 |
An outbreak of type 4b Listeria monocytogenes infection involving patients from eight Boston hospitals
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36 |
A shigellosis outbreak traced to commercially distributed shredded lettuce
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