1 |
Sagona HG, Lee SY, Chang PS, Heu SG, Ryu SR, Choi YJ, Kang DH (2011) Combine effect of ultrasound and organic acids to reduce Escherichia coli O157:H7, Salmonella Typhimurium and Listeria monocytogenes on organic fresh lettuce. Int J Food Microbiol, 145, 287-292
DOI
ScienceOn
|
2 |
Kim SY, Cho JS, Moon KD (2011) Effects of combine treatment with high CO2 concentration and ascorbic acid on browning of fresh-cut 'Fuji' apples. Korean J Food Preserv, 18, 475-480
DOI
|
3 |
Rocha AMCN, Morais AMMB (2003) Shelf life of minimally processed apple(cv. Jonagored) determined by colour changes. Food Control, 14, 13-20
DOI
ScienceOn
|
4 |
Chung HS, Toivonen P, Moon KD (2008) Combined effects of vanillin and antibrowning agent on changes of quality and microorganisms in fresh-cut apples. Korean J Food Preserv, 15, 385-389
과학기술학회마을
|
5 |
Hwang TY, Son SM, Lee CY, Moon KD (2001) Quality changes of fresh-cut packaged Fuji apples during storage. Korean J Food Sci Technol, 33, 469-473
과학기술학회마을
|
6 |
Cliff M, Toivonen P, Forney C, Liu PT, Lu CW (2010) Quality of fresh-cut apple slices stored in solid and micro-perforated film packages having contrasting O2headspace atmosphere. Postharvest Biol Technol, 58, 254-261
DOI
ScienceOn
|
7 |
Olivas GI, Mattinson DS, Barbosa-Canovas GV (2007) Alginate coatings for preservation of minimally processed 'Gala' apples. Postharvest Biol Technol, 45, 89-96
DOI
ScienceOn
|
8 |
Lu S, Luo Y, Turner E, Feng H (2007) Efficacy of sodium chlorite as an inhibitor of enzymatic browning in apple slices. Food Chem, 104, 824-829
DOI
ScienceOn
|
9 |
Jang JH, Moon KD (2011) Inhibition of polyphenoloxidase and peroxidase activities on fresh-cut apple by simultaeous treatment of ultrasound and ascorbic acid. Food Chem, 124, 444-449
DOI
ScienceOn
|
10 |
Park JD, Hong SI, Park HW, Kim DM (1999) Modified atmosphere packaging of 'Tsugaru' apple(Malus domestica Borkh) for distribution. Korean J Food Sci Technol, 6, 357-364
|
11 |
Yoo UJ, Kang IK, Kweon HJ, Kim MJ, Kim DH, Lee DH, Byun JK (2006) Usage potentiality of starch pattern index at aminoethoxyvinylglycine treatment to prevent preharvest drop in 'Tsugaru' apple fruits. Kor J Hort Sci Technol, 24, 64-69
|
12 |
Arias E, González J, Oria R, Lopez-Buesa P (2007) Ascorbic acid and 4-hexylresorcinol effects on pear PPO and PPO catalyzed browning reaction. J Food Sci, 72, 422-429
DOI
|
13 |
Altunkaya A, Gökmen V (2008) Effect of various inhibitors on enzymatic browning, antioxidant activity and total phenol content of fresh lettuce(Lactuca sativa). Food Chem, 107, 1173-1179
DOI
ScienceOn
|
14 |
Jang JH, Moon KD (2010) Effects of combine treatment with ultrasound and ascorbic acid on the storage qualities of fresh-cut ‘Jonathan' apples. Korean J Food Preserv, 17, 202-207
|
15 |
Pristijono P, Wills RBH, Golding JB (2006) Inhibition of browning on the surface of apple slices by short term exposure of nitric oxide (NO) gas. Postharvest Biol Technol, 42, 256-259
DOI
ScienceOn
|
16 |
Monsalve-Gonzalez A, Barbosa-Canovas GV, Cavalieri RP, McEvily AJ, Iyengar R (1993) Control of browning during storage apple slices preserved by combined motheds. 4-hexylresorcinol as anti-browning agent. J Food Sci, 58, 797-800
DOI
ScienceOn
|
17 |
Eidhin DM, Murphy E, O'beirne D (2005) Polyphenoloxidase from apple(malus domestica Borkh. Cv Bramley's seedling): purification strategies and characterization. J Food Sci, 7, 51-58
|
18 |
Cha HS, Kim SI, Kim BS, Kim SH, Park SJ, Cho SH, Choi HY (2004) Effect of inhibition on browning and microbial growth of minimally processed lettuce. Korean J Food Preserv, 11, 331-335
과학기술학회마을
|
19 |
Kim BS, Kim WO, Kim DC (1999) Freshness prolongation of 'Tsugaru' apple by pressure cooling. Korean J Food Preserv, 6, 365-370
|
20 |
Chung HS, Lee HD, Kim SY, Lee HC, Jeong HS, Choi JU (2000) Influence of storage atmosphere on quality preservation of 'Tsugaru' apples. Korean J Food Sci Technol, 32, 668-673
|
21 |
Hwang TY, Jang JH, Moon KD (2009) Quality changes in fresh-cut potate(Solanum tuberosum var. Romano) after low-temperature blanching and treatment with anti-browning agents. Korean J Foood Preserv, 16, 499-505
과학기술학회마을
|