메뉴 건너뛰기




Volumn 18, Issue 12, 1996, Pages 109-118

Microbial processes in frozen food

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0000047594     PISSN: 02731177     EISSN: None     Source Type: Journal    
DOI: 10.1016/0273-1177(96)00006-3     Document Type: Article
Times cited : (39)

References (23)
  • 1
    • 0042401761 scopus 로고
    • Psychrophile mikroorganismen und tiefgefrorene lebensmittel
    • W. Schmidt-Lorenz, Psychrophile Mikroorganismen und tiefgefrorene Lebensmittel, Alimenta, 1, 32 (1970).
    • (1970) Alimenta , vol.1 , pp. 32
    • Schmidt-Lorenz, W.1
  • 2
    • 0042902583 scopus 로고
    • The bacterial count of ice cream held at freezing temperatures
    • J. Wienzirl and A. E. Gerdeman, The bacterial count of ice cream held at freezing temperatures, J. Dairy Sci., 12, 182 (1929).
    • (1929) J. Dairy Sci. , vol.12 , pp. 182
    • Wienzirl, J.1    Gerdeman, A.E.2
  • 3
    • 0041399372 scopus 로고
    • Pink yeast isolated from oysters grown at temperatures below freezing
    • G. McCormack, Pink yeast isolated from oysters grown at temperatures below freezing, Comm. Fisheries Rev., 12, 28 (1950).
    • (1950) Comm. Fisheries Rev. , vol.12 , pp. 28
    • McCormack, G.1
  • 4
    • 0024240576 scopus 로고
    • Behaviour of microorganisms during long-term storage of food products at subzero temperatures
    • O. Geiges and U. Schuler, Behaviour of microorganisms during long-term storage of food products at subzero temperatures, Microbiologie, Aliments, Nutrition, 6, 249-257 (1988).
    • (1988) Microbiologie, Aliments, Nutrition , vol.6 , pp. 249-257
    • Geiges, O.1    Schuler, U.2
  • 5
    • 0041900380 scopus 로고
    • Microbieller verderb gefrorener libensmittel während der gefrielagerung
    • W. Schmidt-Lorenz, Microbieller Verderb gefrorener Libensmittel während der Gefrielagerung, Kältetechnik, 15, 39 (1963).
    • (1963) Kältetechnik , vol.15 , pp. 39
    • Schmidt-Lorenz, W.1
  • 6
    • 0042401757 scopus 로고
    • Mikrobielle und sensorische veränderungen gefrorener lebensmittel bei lagerung im temperaturbereich von -2.5°C bis -10°C
    • W. Schmidt-Lorenz und J. Gutschmidt, Mikrobielle und sensorische Veränderungen gefrorener Lebensmittel bei Lagerung im Temperaturbereich von -2.5°C bis -10°C, Lebensm.-Wiss. Technol., 1, 26 (1968).
    • (1968) Lebensm.-Wiss. Technol. , vol.1 , pp. 26
    • Schmidt-Lorenz, W.1    Gutschmidt, J.2
  • 7
    • 0002001467 scopus 로고
    • Mikrobielle und sensorische veränderungen gefrorener brathähnchen und poularden bei lagerung im temperaturbereich von -2.5°C bis -10°C
    • W. Schmidt-Lorenz und J. Gutschmidt, Mikrobielle und sensorische Veränderungen gefrorener Brathähnchen und Poularden bei Lagerung im Temperaturbereich von -2.5°C bis -10°C, Fleischwirtschaft, 49, 1033 (1969).
    • (1969) Fleischwirtschaft , vol.49 , pp. 1033
    • Schmidt-Lorenz, W.1    Gutschmidt, J.2
  • 8
    • 4243672756 scopus 로고
    • Unsolved problems in frozen food microbiology
    • Campbell Soup Co., Camden, N.J.
    • G. Bergström, Unsolved problems in frozen food microbiology, in: Proc. Low Temperature Microbiology Symposium, Campbell Soup Co., Camden, N.J., 1962, p. 197.
    • (1962) Proc. Low Temperature Microbiology Symposium , pp. 197
    • Bergström, G.1
  • 9
    • 0042401760 scopus 로고    scopus 로고
    • unpublished data
    • O. Geiges, unpublished data.
    • Geiges, O.1
  • 11
    • 0015699373 scopus 로고
    • Mechanisms of cryoprotection in freezing tolerant animal systems
    • J. C. Baust, Mechanisms of cryoprotection in freezing tolerant animal systems, Cryobiology, 10, 197 (1963).
    • (1963) Cryobiology , vol.10 , pp. 197
    • Baust, J.C.1
  • 12
    • 0042902577 scopus 로고
    • Mikroflora vakuumverpackten fleisches während der gefrielagerung
    • K. Beyer, Mikroflora vakuumverpackten Fleisches während der Gefrielagerung, Fleischwirtschaft, 63, 1741 (1983).
    • (1983) Fleischwirtschaft , vol.63 , pp. 1741
    • Beyer, K.1
  • 13
    • 0041900379 scopus 로고
    • Food preservation by refrigeration: A general introduction
    • G. Lorentzen, Food preservation by refrigeration: a general introduction, Intern. J. of Refrigeration, 1, 13 (1978).
    • (1978) Intern. J. of Refrigeration , vol.1 , pp. 13
    • Lorentzen, G.1
  • 15
    • 0001538735 scopus 로고
    • Effects of freezing and storage on microorganisms in frozen foods: A review
    • M. L. Speck and B. Ray, Effects of freezing and storage on microorganisms in frozen foods: a review. J. Food Prot., 40, 333 (1977).
    • (1977) J. Food Prot. , vol.40 , pp. 333
    • Speck, M.L.1    Ray, B.2
  • 16
    • 0042902582 scopus 로고
    • Nature of psychrophylic microorganisms
    • ed. J. Hawthorn, Pergamon Press, Oxford
    • J. L. Stokes, Nature of psychrophylic microorganisms, in: Low Temperature Biology of Food Stuffs, ed. J. Hawthorn, Pergamon Press, Oxford, 1968.
    • (1968) Low Temperature Biology of Food Stuffs
    • Stokes, J.L.1
  • 17
    • 0004547137 scopus 로고
    • Development of a yeast microflora on frozen lamb stored at -5°C
    • P. D. Lowry and C. D. Gill, Development of a yeast microflora on frozen lamb stored at -5°C, J. Food Protect., 47, 309 (1984).
    • (1984) J. Food Protect. , vol.47 , pp. 309
    • Lowry, P.D.1    Gill, C.D.2
  • 18
    • 38249037896 scopus 로고
    • The effect of microbial enzymes on the quality of frozen foods
    • L. P. Hall and S. J. Alcock, The effect of microbial enzymes on the quality of frozen foods, Food Microbiol., 4, 209 (1987).
    • (1987) Food Microbiol. , vol.4 , pp. 209
    • Hall, L.P.1    Alcock, S.J.2
  • 19
    • 0013632786 scopus 로고
    • Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophylic bacteria
    • I. K. Makarios-Laham and T.-C. Lee, Protein hydrolysis and quality deterioration of refrigerated and frozen seafood due to obligately psychrophylic bacteria, J. Food Sci., 58, 310 (1993).
    • (1993) J. Food Sci. , vol.58 , pp. 310
    • Makarios-Laham, I.K.1    Lee, T.-C.2
  • 20
    • 0007159129 scopus 로고
    • Proteolytic activity of psychrotrophic microorganisms on milk and dairy products
    • ed. T. A. Roberts, G. Hobbs, J. H. B. Christian and N. Skovgaard, Academic Press, London
    • M. A. Cousin, Proteolytic activity of psychrotrophic microorganisms on milk and dairy products, in: Psychrotrophic Microorganisms in Spoilage and Pathogenicity, ed. T. A. Roberts, G. Hobbs, J. H. B. Christian and N. Skovgaard, Academic Press, London 1981, p. 63.
    • (1981) Psychrotrophic Microorganisms in Spoilage and Pathogenicity , pp. 63
    • Cousin, M.A.1
  • 21
    • 0042902581 scopus 로고
    • Some characteristics of proteolytic enzymes from Pseudomonas fluorescens
    • A. C. Peterson and M. F. Gunderson, Some characteristics of proteolytic enzymes from Pseudomonas fluorescens, Appl. Microbiol., 8, 98 (1960).
    • (1960) Appl. Microbiol. , vol.8 , pp. 98
    • Peterson, A.C.1    Gunderson, M.F.2
  • 23
    • 21144483228 scopus 로고
    • Psychrotrophs and their enzyme residues in cheese milk
    • S. Cromie, Psychrotrophs and their enzyme residues in cheese milk, Aust. J. Dairy Technol., 47, 96 (1992).
    • (1992) Aust. J. Dairy Technol. , vol.47 , pp. 96
    • Cromie, S.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.