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Park HK, Kim SB. Microbial reduction of fresh vegetables by treatment of sanitizing reagents. Korean J. Food Nutr. 17: 436- 441 (2004)
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Kim S, Park JH, Wang IK. Composition of main carotenoids in Korean red pepper (Capsicum annuum L.) and changes of pigment stability during the drying and storage process. J. Food Sci. 69: 39-44 (2004)
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Kwon DJ, Kim JH, Kim HK, Park MH. Establishment of longterm storage condition of fresh red pepper paste. Korean J. Food Sci. Technol. 22: 415-420 (1990)
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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)
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Kwon JH, Cho HO, Byun MW, Kim SW, Yang JS. The application of irradiation techniques to foods and foodstuffs. KAERI/ RR-1211/92, Daejeon, Korea. pp. 3-96 (1992)
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KFIA. Food code, Korea Food Industry Association, Seoul, Korea. pp. 98-105 (2005)
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Koiunen J, Heinonen-Tanski H. Inactivation of enteric microorganisms with chemical disinfectants, UV irradiation and combined chemical/UV treatment. Water Res. 39: 1519-1526 (2005)
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Choi OS, Ha BS. Changes in carotenoid pigment of oleoresin red pepper during cooking. J. Korean Soc. Food Nutr. 23: 225-231 (1994)
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Moon JD, Lim J, Kim GS, Kim ID. Development of an ozone generator and its application and influence to rice preservation. A Collection of Learned Papers of Kyung Pook National University. Daegu, Korea 48: 37-43 (1989)
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Murakami A, Nakashima M, Koshiba T, Maoka T, Nishino H, Yano M, Sumida T, Kim OK, Koshimisu K, Ohigashi H. Modifying effects of carotenoids on superoxide and nitric oxide generation from stimulated leukocytes. Cancer Lett. 149: 115-123 (2000)
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Jang JD, Kim GT, Lee DS. Effect of package size and pasteurization temperature on the quality of Sous Vide processed spinach. Korean J. Food Pres. 11: 195-200 (2004)
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Vajdi M, Pereire RR. Comparative effects of ethylene oxide, -irradiation and microwave treatments on selected spices. J. Food Sci. 38: 893-895 (1973)
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Palou L, Crisosto CH, Smilanick JH, Adaskaveg JE, Zoffoli JP. Effects of continuous 0.3 ppm ozone exposure on decay development and physiological responses of peaches and table grapes in cold storage. Postharvest Biol. Tec. 24: 39-48 (2002)
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Lee DS, Kim HG. Carotenoid destruction and nonenzymatic browning during red pepper drying as functions of average moisture content and temperature. Korean J. Food Sci. Technol. 21: 425-429 (1989)
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Venkitanarayanan KS, Zhao T, Doyle MP. Inactivation of Escherichia coli O157:H7 by combinations of GRAS chemicals and temperature. Food Microbiol. 16: 75-82 (1999)
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Lillard HS, Thomson JE. Efficacy of hydrogen peroxide as a bactericide in poultry chiller water. J. Food Sci. 48: 125-126 (1983)
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Weissinger WR, Chantarapanont W, Beuchat LR. Survival and growth of Salmonella baildon in shredded lettuce and diced tomatoes, and effectiveness of chlorinated water as a sanitizer. Int. J. Food Microbiol. 62: 123-131 (2000)
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Cho YS, Cho MA, Suh HD. Current status and projects of national hot pepper industry in Korea. J. Korean Capsicum Res. Coop. 6: 1-27 (2000)
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APHA. Compendium of metnods for the microbiological examination of foods. Metnod 9215B, American Public Health Association, Washington, DC, USA (1992)
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Byun MW. Radurization and radicidation of spices. Korean J. Food Sci. Technol. 17: 311-318 (1985)
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Surh YJ, Lee SS. Capsaicin, a double-edged swore: toxicity, metabolism, and chemopreventive potential. Life Sci. 56: 1845- 1855 (1995)
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Kim DY, Rhee CO. Color and carotenoid changes during storage of dried red pepper, Korean J. Food Sci. Technol. 12: 53-58 (1980)
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Peng JS, Tsai WC, Chou CC. Inactivation and removal of Bacillus cereus by sanitizer and detergent. Int. J. Food Microbiol. 77: 11-18 (2002)
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Cho JW, Kim IS, Choi CD, Kim ID, Jang SM. Effect of ozone treatment on the quality of peach after postharvest. Korean J. Food Pres. 10(4): 454 -458 (2003)
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Hong JH, Bae DH, Choi YH. Effects of blanching conditions on the quality of immatured soybeans during frozen storage. Korean J. Post Hav. Sci. Technol. 4: 189-196 (1997)
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Yun YY. Control of microorganisms in fresh vegetables by ozone treatment of washing water. MS thesis, Chung-Ang University, Seoul, Korea (2003)
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Surh YJ. Cancer chemoprevention with dietary phytochemicals. Nature Rev.-Cancer 3: 768-780 (2003)
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Lawless HT, Heymann H. Sensory Evaluation of Food. Chapman & Hall, NY, USA. pp. 232-238 (1998)
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Park YM, Lee JH. Effects of pre-treatments and shelf temperature on the market quality of peeled lance Asia bell roots. J. Korean Soc. Hort. Sci 41: 440-444 (2000)
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AOAC. Official Method of Analysis of AOAC. 14th ed. Method 43.064-43.068. Association of Official Analytical Communities, Alrington, VA, USA (1984)
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Lee MJ, Kim YS, Cho YH, Park HK, Park BK, Lee KH, Kang KJ, Jeon DH, Park KH, Ha SD. Evaluation of efficacy of sanitizers and disinfectants marketed in Korea. Korean J. Food Sci. Technol. 37: 671-677 (2005)
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Kwon JH, Lee GD, Byun MW, Choi KJ. Changes in water activity and fatty acid composition of dried red pepper during post irradiation period. Korean J. Food Sci. Technol. 30: 1058-1063 (1998)
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Park JB, Lee SM, Kim S. Capsaicinoids control of red pepper powder by particle size. J. Korean Capsicum Res. Coop. 6: 51-62 (2000)
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Kim KH, Chun JK. The effects of the hot air drying of red pepper on the quality. Korean J. Food Sci. Technol. 7: 69-73 (1975)
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Chang R, Kim JI, Kim, Lee YK. Effects of hydrogen peroxide on the microbiological contamination and physicochemical quality of refrigerated chicken legs. Food Sci. Biotechnol. 8: 54-57 (1999)
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SAS Institude, Inc. SAS User's Guide. Statistical Analysis Systems Institute, Cary, NC, USA (1998)
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Kim JB, Ahmed E, Yousef, Sandhya D. Application of ozone for enhancing the microbiological safety and quality of foods: A Review. J. Protec. 62: 1071-1087 (1999)
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