연구동향 분석

전해수 수세, 열풍건조 및 자외선 조사에 의한 미역의 미생물 감소 효과

박시우 ( Si Woo Bark ) 김꽃봉우리(Koth-Bong-Woo-Ri Kim) 김민지 ( Min Ji Kim ) 강보경 ( Bo Kyeong Kang ) 박원민 ( Won Min Pak ) 김보람 ( Bo Ram Kim ) 안나경 ( Na Kyung Ahn ) 최연욱 ( Yeon Uk Choi ) 조영제(Young-Je Cho) 안동현(Dong-Hyun Ahn) 2015년

논문상세정보
인용/피인용
' 전해수 수세, 열풍건조 및 자외선 조사에 의한 미역의 미생물 감소 효과' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • coliformbacteria
  • electrolyzedwater
  • quality
  • ultra violet
  • undaria pinnatifida
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
287 0

0.0%

' 전해수 수세, 열풍건조 및 자외선 조사에 의한 미역의 미생물 감소 효과' 의 참고문헌

  • 조리에 따른 미역중의 색도 및 무기성분의 변화
    한재숙 한국식품조리과학회지 18 (1) : 101 ~ 108 [2002]
  • 전기분해수 처리에 의한 딸기의 살균 효과 및 저장 중 품질변화
    정진웅 한국식품저장유통학회지 13 (3) : 316 ~ 321 [2006]
  • 이산화염소수와 UV-C 또는 전자빔 병합처리가 치콘의 저장 중 미생물 성장과 품질에 미치는 영향
    강지훈 한국식품영양과학회지 41 (11) : 1632 ~ 1638 [2012]
  • 시판 미역의 영양성분 및 생리활성 분석
    최재석 생명과학회지 18 (3) : 387 ~ 394 [2008]
  • 미생물을 이용한 미역폐기물의 저장 및 알긴산염 저분자화
    박권필 한국환경과학회지 13 (3) : 313 ~ 318 [2004]
  • 다양한 채소류에서 마이크로버블 및 전기분해수의 세척 살균 효과
    이운종 한국식품영양과학회지 40 (6) : 912 ~ 917 [2011]
  • 다양한 전기분해수 세정처리에 따른 깻잎의 저장중 품질특성 비교
    정진웅 한국식품저장유통학회지 12 (6) : 558 ~ 564 [2005]
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    Keyser M Innov. Food Sci. Emerg. Technol 9 : 348 ~ 354 [2008]
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    김주연 한국식품저장유통학회지 15 (6) : 922 ~ 926 [2008]
  • UV-C 조사가 고춧가루의 저장 중 품질에 미치는 영향
    천호현 한국식품저장유통학회지 16 (3) : 454 ~ 458 [2009]
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    Jung SW Korean J.Food Sci. Technol 28 : 1045 ~ 1051 [1996]
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    Manzocco L Postharvest Biol. Technol 61 : 165 ~ 171 [2011]
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    Shigenobu K Jpn. Agric. Res. Q 41 : 273 ~ 285 [2007]
  • Korea Maritime Institute homepage
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    US Food and Drug Administration Code of Federal Regulations 3 : 439 ~ 440 [2007]
  • In vitro fungicidal activity of acidic electrolyzed oxidizing water
    Buck JW Plant Dis 86 : 278 ~ 281 [2002]
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    Maeda H Biochem. Biophys. Res. Commun 332 : 392 ~ 397 [2005]
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    Bojakowski K J. Physiol. Pharmacol 52 : 137 ~ 143 [2001]
  • Foodnara
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    Kim C Int. J. Food Microbiol 61 : 199 ~ 207 [2000]
  • Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries
    Koseki S J. Food Prot 67 : 1247 ~ 1251 [2004]
  • Effects of mildly heated, slightly acidic electrolyzed water on the disinfection and physicochemical properties of sliced carrot
    Koide S Food Control 22 : 452 ~ 456 [2011]
  • Effectiveness of two-sided UV-C treatments in inhibiting natural microflora and extending the shelf-life of minimally processed ‘Red Oak Leaf’ lettuce
    Allende A Food Microbiol 23 : 241 ~ 249 [2006]
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    Lee JH Korean J. Plant. Pathol 14 : 440 ~ 444 [1998]
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    Selma MV Food Microbiol 25 : 809 ~ 814 [2008]
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    Holdworth SD J. Food Technol 6 : 331 ~ 334 [1971]
  • Decontamination of lettuce using acidic electrolyzed water
    Koseki S J. Food Prot 64 : 652 ~ 658 [2011]
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    Jin TY J. Food Sci. Technol 38 : 188 ~ 196 [2006]
  • Change in quality of soybean sprouts washed with electrolyzed water during storage
    Yoo JY J. Korean Soc. Food Sci. Nutr 40 : 586 ~ 592 [2011]
  • Blueberry fruit response to postharvest application of ultraviolet radiation
    Perkins-Veazie P Postharvest Biol. Technol 47 : 280 ~ 285 [2008]
  • Bactericidal activity of electrolyzed acid water from solution containing sodium chloride at low concentration in comparison with that at high concentration
    Kiura H J. Microbial. Methods 49 : 285 ~ 293 [2002]
  • Antihypertensive effects of Undaria pinnatifida wakame peptide on blood pressure in spontaneously hypersensitive rats
    Suetsuna K J. Nutr. Biochem 5 : 267 ~ 272 [2004]
  • Angiotensin I-converting enzyme inhibitory peptides derived from wakame (Undaria pinnatifida) and their antihypertensive effect in spontaneously hypersensitive rats
    Sato M J. Agric. Food Chem 50 : 6245 ~ 6252 [2002]