Evaluation of Quality and Analysis of Hazard Management at Different Seasons of Lettuce
![]() ![]() |
Cha, Hwan-Soo
(Korea Food Research Institute)
Youn, Aye-Ree (Korea Food Research Institute) Kim, Sang-Hee (Korea Food Research Institute) Kwon, Ki-Hyun (Korea Food Research Institute) Kim, Byeong-Sam (Korea Food Research Institute) |
1 | Yang YJ, Park KW, Jeong JC. 1991. The influence of pre- and post-harvest factors on the shelf-life and quality of leaf lettuce. Korean J Food Sci Technol 23: 133-140 과학기술학회마을 |
2 | Bolin HR, Huxsoll CC. 1991. Effect of preparation procedures and storage parameters on quality retention of salad-cut lettuce. J Food Sci 56: 60-67 DOI |
3 | Kim MR, Kim JH, Wi DS, Na JH, Sok DE. 1999. Volatile sulfur compounds, proximate components, minerals, vitamin C content and sensory characteristics of the juices of kale and broccoli leaves. J Korean Soc Food Sci Nutr 28: 1201-1207 과학기술학회마을 |
4 | Hirohiko Y, Hiroshi S, Takaki S, Fumio K, Nobuyoshi M, Shunji H. 1993. Safety assessment for agricultural chemicals: recent progress and prospect. J Nippon Food Hygiene 34: 95-113 DOI ScienceOn |
5 | Larry RB, Robert EB. 1990. Survival and growth of Listeria monocytogenes on lettuce as influenced by shredding, chlorine treatment, modified atmosphere packaging and temperature. J Food Sci 55: 755-758 DOI |
6 | Shankargouda P, Chikkasubbanna V, Narayana JV. 1989. Effect of preharvest sprays of triacontanol on the storage life of lettuce. J Food Sci Technol 26: 156-157 |
7 | Aharoni N, Yehoshua SB. 1973. Delaying deterioration of Romain lettuce in polyethylene packages. J Am Soc Hort Sci 98: 464-468 |
8 | The Korean Association of Food Industry. 1998. Food Code. p 637-643 |
9 | AOAC. 1993. Methods of Analysis for Nutrition Labeling. Sullivan DM, Carpenter DE, eds. Association of Official Analytical Chemists, International Virginia |
10 | AOAC. 1990. Official Methods of Analysis. 15th ed. Association of Official Analytical Chemists, Washington, DC |
11 | Mascio PD, Murphy ME, Sies H. 1991. Antioxidant defense systems: the role of carotenoids, tocopherols, and thiols. Am J Clin Nutr 53: 194-200 DOI |
12 | Oh CG. 1996. Food composition table. 5th revision. National Rural Living Science Institutes, R.D.A |
13 | Peter R, Wim V, Frank D, Johan D. 2004. Consumer perception and choice of minimally processed vegetables and packaged fruits. Food Quality and Preference 15: 259-270 DOI ScienceOn |
14 | Shim ST, Kim KJ, Kyung KH. 1990. Effect of soluble contents of chinese cabbage on kimchi fermentation. Korean J Food Sci Technol 22: 278-284 |
15 | Tanielian C, Wolff C. 1988. Mechanism of physical quenching of singlet molecular oxygen by chlorophylls and related compounds by biological interest. Photochem Photobiol 48: 277-280 DOI |
16 | Kim YG, Lim TG, Park SS, Ho NC, Hong SS. 2000. A study on residual pesticides in commercial fruits & vegetables. Korean J Food Sci Technol 32: 763-771 과학기술학회마을 |
17 | Endo Y, Usuki R, Kaneda T. 1985. Antioxidant effects of chlorophyll and pheophytin on the antioxidation action of chlorophyll. J Am Oil Chem Soc 62: 1376-1390 DOI |
18 | Hancok AB. 1988. Vitamin C and cancer. Prog Clin Biol Res 259: 307-313 |
19 | Lee MG, Lee SR. 1995. Assessment of oncogenicity from pesticide residues in Korean foods. Korean J Food Sci Technol 27: 871-877 과학기술학회마을 |
![]() |