1 |
Kim D.H., Chun Y.K. and Kim W.J. (1994) Reduction of fermentation time for preparation of Dongchimi juice. Korea J. Food Sci. Technol., 26, 726-732
|
2 |
Yun H.S., Park S.J. and Park J.I. (1997) Effect of combined treatment of high hydrostatic pressure and carbonation on the quality characteristics of valencia orange juice. Korean J. Food Sci. Technol, 29, 974-981
|
3 |
Lee K.J. (1995) Effects of preheating treatment and chitosan addition on the textural properties of Korean radish during fennentation (in Korean). The Research Report of Miwon Research Institute of Korean Food and Dietary Culture, 6, 505-569
|
4 |
Miller G.L. (1959) Use of reagent for determination of reducing sugar. Anal. Chem., 31, 426-428
DOI
|
5 |
Metrick C, Hoover D.G. and Forkas D.F. (1989) Effect of high hydrostatic pressure on heat resistant and heat sensitive strains of Salmonella. J. Food Sci., 54, 1547-1549
DOI
|
6 |
Park C.Y., Kim C and Ryu Y.W. (1998) The enzymatic hydrolysis of cellulose in supercritical carbon dioxide fluid. Korean J. Biotechnol. Bioeng., 6, 687-692
|
7 |
Zobell C.E. (1994) Pressure effects in morphology and life processes of bacteria. In : High Pressure Effects on Cellular Processes. A.M. Zimmerman (Ed.). Acad. Press., New York, USA
|
8 |
Hoover D.G., Merick C, Papineau A.M., Farkas D.F. and Knorr D. (1989) Biological effects of high hydrostatic pressure on food microorganisms. Food Technol., 43, 99-107
|
9 |
Hong S.I. and Park W.S. (1999) Effect of high hydrostatic pressures on biological systems. Food Eng. Progress, 3, 123-133
|
10 |
Yang J.K., Seo Y.K., Choi K.M., Park E.R., Whang K and Lee ST. (1997) Isolation and characteristics of mesophilic or thermophilic bacteria from the treatment process of Chinese restaurant wastes using thermophilic oxic process. Kor. J. Appl. Microbiol. Biotechnol., 25, 623-629
|
11 |
Ko E.J. (1994) Ion beverage propriety of concentrated Donchimi solution by reverse osmosis. Master's degree thesis, Kyungpook National University, Daegu, Korea
|
12 |
Kim S.J. and Park K.H. (1995) Retardation of kimchi fermentation by the extracts of Allium tuberosum and growth inhibition of related microorganisms. Korean J. Food Sci. Technol, 27, 813-818
|
13 |
Shigehisa T, Ohmori T, Saito A, Taji S and Hayashi R. (1991) Effects of high hydrostatic pressure on characteristics of pork slurries and inactivation of microorganisms associated with meat and meat products. Int. J. Food Microbiol., 12, 207-215
|
14 |
Chytm. J.H and Rhee H.S. (1976) Studies on the volatile fatty acids and carbon dioxide produced in different Kimchis. Korean J. Food Sci. Technol., 8, 90-94
|
15 |
Ann Y.G. (2001) Dongchimi fennentation for drinks. Korean J. Food Nutr., 14, 46-51
|
16 |
Chun J.K., Kim K.H., Mok C.K, Lee S.J. and Kwon Y.A. (2002) Food Engineering. McGraw Hill Korea, pp.111-150
|
17 |
Jun K.D., Lee K.H., Kim W.S. and Paik H.D. (2000) Microbiological identification of medical probiotic Bispan strain. Kor. J. AppL MicrobioL Biotechnol., 28, 124-127
|
18 |
Choi Y.M., Ryu Y.C., Lee S.H., Go G.W., Shin H.G., Kim K.H., Rhee M.S. and Kim B.C (2008) Effects of supercritical carbon dioxide treatment for sterilization purpose on meat quality of porcine longissimus dorsi muscle. Food Science and Technology, 41, 317-322
|
19 |
Zhang J., Bwrows S., Gleason C., Matthews M.A., Drews M.J., LaBerge M. and An U.H. (2006) Sterilizing Bacillus pumilus spores using supercritical carbon dioxide. J oumal of Microbiological Methods, 66, 479-485
|
20 |
Park W.S. (1994) Present condition and the future of kimchi industry. Bull. Food Technol, 7, 17-18
|
21 |
Hong K.P and Park J.Y. (1998) Changes in microorganisms, enzymes and texture of Dongchimi by high hydrostatic pressure treatment. Korean J. Food Sci. Technol., 30, 596-601
|
22 |
Ryu S.H, Jeon YS, Moon JW, Lee YS and Moon GS (1997) Effect of kimchi ingredients to reactive oxygen species in skin cell cytotoxicity. J. Korean Soc. Food Sci. Nutr., 26, 998-1005
과학기술학회마을
|
23 |
Farkas D.F. and Hoover D.G. (2000) High pressure processing (Spec. Suppl., Kinetics of Microbial Inactivation for Alternative Food Processing Technologies). J. Food Sci., 64, 47-64
|
24 |
Hakoda H. (2004) New Sterilizing Technology of Food by Pressurization with Carbon Dioxide. Tokyo, Food Industry, Kangrimseorim, pp.43-50
|
25 |
Ji Y.M. and Hwang S.Y. (1994) Reaction of enzyme in supercritical fluid. Food Sci. Industry, 27, 32-67
|
26 |
Um D.H., Chang, H.G., and Kim W.J. (1997) Effect of pasteurization on quality characteristics of low salt Dongchimi juice. Korean J. Food Sci. Technol, 29, 730-736
|
27 |
Calvo L., Muguerza B and Jovellanos E.C (2007) Microbial inactivation and butter extraction in a cocoa derivative using high pressure C02. J. Supercrit Fluid, 42, 80-87
DOI
ScienceOn
|
28 |
Ko E.J., Hur S.S. and Choi Y.H. (1994) Development of ion beverage from Dongchimi product by reverse osmosis concentration. Korean J. Food Sci. Technol., 26, 573-578
|
29 |
Kim W.J., Ku K.H. and Cho H.O. (1988) Changes in some physical properties of kimchi during salting and fermentation. Korean J. Food Sci. Technol., 20, 483-487
|