연구동향 분석

유동 초고압 공정을 이용한 딸기 주스의 미생물 안정성 향상 및 품질보존

원진성(Jin Seong Won) 김명환(Myung Hwan Kim) 한귀정(Gwi Jung Han) 노봉수(Bong Soo Noh) 민세철(Sea Cheol Min) 2015년

논문상세정보
인용/피인용
' 유동 초고압 공정을 이용한 딸기 주스의 미생물 안정성 향상 및 품질보존' 의 주제별 논문영향력
논문영향력 선정 방법
논문영향력 요약
주제
  • 식품과 식료
  • dynamichigh-pressuretreatment
  • non-thermal process
  • pasteurization
  • preservation
  • strawberry juice
동일주제 총논문수 논문피인용 총횟수 주제별 논문영향력의 평균
1,572 0

0.0%

' 유동 초고압 공정을 이용한 딸기 주스의 미생물 안정성 향상 및 품질보존' 의 참고문헌

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    Giampieri F Nutrition 28 : 9 ~ 19 [2012]
  • Technological aspects and potential applications of (ultra) high-pressure homogenisation
    Dumay E Trends Food Sci. Tech 31 : 13 ~ 26 [2013]
  • Survival of Salmonella spp. and Escherichia coli O157:H7 on fresh and frozen strawberries
    Knudsen DM J. Food protect 64 : 1483 ~ 1488 [2001]
  • Survival of Escherichia coli O157:H7 on strawberry fruit and reduction of the pathogen population by chemical agents
    Yu K J. Food protect 64 : 1334 ~ 1340 [2001]
  • Simulation of ascorbic acid stability during heat processing and concentration of grapefruit juice
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  • Quality of mango nectar processed by highpressure homogenization with optimized heat treatment
    Tribst AAL J. Food Sci 76 : M106 ~ M110 [2011]
  • Quality characteristics of clarified apple juices produced by various methods
    Sohn KS Korean J. Food Preserv 13 : 138 ~ 143 [2006]
  • Physicochemical and sensory properties of freshly squeezed orange juice using domestic and imported oranges
    Kim HY J. Korean Soc. Food Cult 15 : 189 ~ 194 [2000]
  • Personal Communication
    Aramdeuri Strawberry Juice Agricultural Company Aramfarm [2015]
  • Moderate temperatures affect Escherichia coli inactivation by highpressure homogenization only through fluid viscosity
    Diels AM Biotechnol. Prog 20 : 1512 ~ 1517 [2004]
  • Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures
    Diels AMJ Int. J. Food Microbiol 87 : 55 ~ 62 [2003]
  • Measurement of heat load in orange juices: Use of microbiological methods
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  • Introduction and nutritional evaluation of buckwheat sprouts as a new vegetable
    Kim SL Food Res. Int 37 : 319 ~ 327 [2004]
  • Inactivation of pectin methylesterase and stabilization of opalescence in orange juice by dynamic high pressure
    Lacroix N Food Res. Int 38 : 569 ~ 576 [2005]
  • Inactivation of microorganisms in orange juice by high-pressure homogenization combined with its inherent heating effect
    Belloch C Eur. Food Res. Technol 234 : 753 ~ 760 [2012]
  • Inactivation of lactococcal bacteriophages in liquid media using dynamic high pressure
    Moroni O Int. Dairy J 12 : 907 ~ 913 [2002]
  • Inactivation of Escherichia coli by high-pressure homogenisation is influenced by fluid viscosity but not by water activity and product composition
    Diels AMJ Int. J. Food Microbiol 101 : 21 ~ 291 [2005]
  • Extending the quality of fresh strawberries by equilibrium modified atmosphere packaging
    Caner C Eur. Food Res. Technol 227 : 1575 ~ 1583 [2008]
  • Estimation of daily per capita intake of total phenolics, total flavonoids, and antioxidant capacities from fruit and vegetable juices in the korean diet based on the Korea national health and nutrition examination survey 2008
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    Rattanathanalerk M J. Food Eng 66 : 259 ~ 265 [2005]
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    Patrignani F Int. J. Food Microbiol 136 : 26 ~ 31 [2009]
  • Early stages of maillard reaction in dehydrated orange juice
    del Castillo MD J. Agr. Food Chem 47 : 4388 ~ 4390 [1999]
  • Disinfection, Sterilization, and Preservation
    Pflug IJ Lippincott Williams & Wilkins : 79 ~ 127 [2001]
  • Development of hijiki-based edible films using high-pressure homogenization
    Lee HN Korean J. Food Sci. Technol 44 : 162 ~ 167 [2012]
  • Consumers purchasing patterns and preferences of the processed food products made from domestic ingredients
    Kim SY Korean J. Food Market Econ 27 : 1 ~ 17 [2010]
  • Comparison of ultra high pressure homogenization and conventional thermal treatments on the microbiological, physical and chemical quality of soymilk
    Poliseli-Scopel FH LWT-Food Sci. Technol 46 : 42 ~ 48 [2012]
  • Comparison of polysaccharide degradations by dynamic highpressure homogenization
    Villay A Food Hydrocolloid 27 : 278 ~ 286 [2012]
  • Commercialscale pulsed electric field processing of orange juice
    Min S J. Food Sci 68 : 1265 ~ 1271 [2003]
  • Application of a multi-pass highpressure homogenization treatment for the pasteurization of fruit juices
    Maresca P J. Food Eng 104 : 364 ~ 372 [2011]
  • A study on purchasing attributes and marketing strategy of non-heated fruit juices
    Choi SG Konkuk University [2011]