1 |
Fonseca, J.M. and Rushing, J.W. (2000) Effect of ultraviolet-C light on quality and microbial population of fresh-cut watermelon. Postharvest Biol. Technol., 40, 256-261
DOI
ScienceOn
|
2 |
Staack, N., Ahrne, L., Borch, E. and Knorr, D. (2008) Effect of infrared heating on quality and microbial decontamination in paprika powder. J. Food Eng., 86,17-24
DOI
ScienceOn
|
3 |
Allende, A., McEvoy, J.L., Luo, Y., Artes, F. and Wang, C.Y. (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
|
4 |
Lyon, S.A., Fletcher, D.L. and Berrang, M.E. (2007) Germicidal ultraviolet light to lower numbers of Listeria monocytogenes on broiler breast fillets. Poult. Sci., 86, 964-967
PUBMED
|
5 |
Lee, J.E., Kwon, O.J. and Kwon, J.H. (2000) Effect of electron beam irradiation on microbiological and organoleptic qualities of red pepper and ginger. Korean J. Food Sci. Technol., 32, 380-386
|
6 |
Woodling, S.E. and Moraru, C.I. (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
|
7 |
Sastry, S.K., Datta, A.K. and Worobo, R.W. (2000) Ultraviolet light. J. Food Sci. Suppl., 65, 90-92
|
8 |
Yu, R.N. (1995) Effect of dietary hot red pepper powder
on humoral immune respones in rat. J. Korean Soc. Food
Nutr., 6, 837-842
|
9 |
Cho, Y.S., Jung, E.Y., Lee, M.K., Yang, C.Y. and Shin, D.B. (2008) Survival, isolation and characterization of Bacillus cereus from sunshik. J. Food Hyg. Safety, 23, 343-347
|
10 |
Mok, C.K. and Lee, N.H. (2008) Distribution of ultraviolet intensity and UV leaking of commercial UV sterilizers used in restaurants. Korean J. Food Sci. Technol., 40, 228-233
|
11 |
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
|
12 |
Kim, J.B., Park, Y.B., Lee, M.J., Kim, K.C., Huh, J.W., Kim, D.H., Lee, J.B., Kim, J.C., Choi, J.H. and Oh, D.H. (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
|
13 |
Allende, A. and 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
|
14 |
Kim, J.Y., Chun, H.H. and Song, K.B. (2008) Effect of UV-C irradiation on the quality of imported dried fish during storage. Korean J. Food Preserv., 15, 922-926
|
15 |
Lee, S.H., Lee, H.J. and Byun, M.W. (1997) Effects 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
|
16 |
Kwon, H., Lee, J.E., Kim, J.S. and Kwon, J.H. (2000) Effects of electron beam irradiation on the quality of Kochujang powder. J. Korean Soc. Food Sci. Nutr., 29, 655-662
|
17 |
Keyser, M., Muller, I.A., Cilliers, F.P., Nel, W. and Gouws, P.A. (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
|
18 |
SAS. (2001) SAS User's Guide Statistics, Statistical Analysis System Institute, Cary NC, U.S.A.
|
19 |
Yaun, B.R., Sumner, S.S., Eifert, J.D. and Marcy, J.E. (2004) Inhibition of pathogens on fresh produce by ultraviolet energy. Int. J. Food Microbiol., 90, 1-8
DOI
ScienceOn
|
20 |
Devine, D.A., Keech, A.P., Wood, D.J., Killington, R.A.,Boyes, H., Doubleday, B. and Marsh, P.D. (2001) Ultraviolet disinfection with a novel microwave-powered device. J. Appl. Microbiol., 91, 786-794
DOI
ScienceOn
|
21 |
Lee, J.H., Sung, T.H., Lee, K.T. and Kim, M.R. (2004) Effect of gamma irradiation on color, pungency, and volatiles of Korean red pepper powder. J. Food Sci., 69, 585-592
DOI
ScienceOn
|
22 |
Ko, J.K., Ma, Y.H. and Song, K.B. (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
DOI
|
23 |
Allende, A. and 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
|