메뉴 건너뛰기




Volumn 20, Issue 4, 1997, Pages 303-313

Microbiological and sensory evaluation of six ohmically heated stew type foods

Author keywords

[No Author keywords available]

Indexed keywords


EID: 0031482774     PISSN: 01469428     EISSN: None     Source Type: Journal    
DOI: 10.1111/j.1745-4557.1997.tb00473.x     Document Type: Article
Times cited : (17)

References (14)
  • 1
    • 0021691792 scopus 로고
    • Thermal destruction of bacterial spores immobilized in food/alginate particles
    • BROWN, K.L., AYRES, C.A., GAZE, J.E. and NEWMAN, M.E. 1984. Thermal destruction of bacterial spores immobilized in food/alginate particles. Food Microbiol. 1, 187-198.
    • (1984) Food Microbiol. , vol.1 , pp. 187-198
    • Brown, K.L.1    Ayres, C.A.2    Gaze, J.E.3    Newman, M.E.4
  • 3
    • 0040878593 scopus 로고
    • Ph.D. Thesis, University of Cambridge, England
    • de ALWIS, A.A.P. 1990. Ohmic heating of foods. Ph.D. Thesis, University of Cambridge, England.
    • (1990) Ohmic Heating of Foods
    • De Alwis, A.A.P.1
  • 4
    • 0000389163 scopus 로고
    • Safety considerations in establishing aseptic processes for low-acid foods containing particulate
    • DIGNAN, D.M., BERRY, M.R., PFLUG, I.J. and GARDINE, T.D. 1989. Safety considerations in establishing aseptic processes for low-acid foods containing particulate. Food Technol. 43(3), 118-121, 131.
    • (1989) Food Technol. , vol.43 , Issue.3 , pp. 118-121
    • Dignan, D.M.1    Berry, M.R.2    Pflug, I.J.3    Gardine, T.D.4
  • 6
    • 0021857301 scopus 로고
    • Optimization of thermal processing- A review
    • HOLDSWORTH, S.D. 1985. Optimization of thermal processing- A review. J. Food Eng. 4(2), 89-116.
    • (1985) J. Food Eng. , vol.4 , Issue.2 , pp. 89-116
    • Holdsworth, S.D.1
  • 7
    • 0030545030 scopus 로고
    • Microbiological and chemical investigation of ohmic heating of particulate foods using a 5 kW ohmic system
    • KIM, H.-J. ET AL. 1995. Microbiological and chemical investigation of ohmic heating of particulate foods using a 5 kW ohmic system. J. Food Processing and Preservation 20, 41-58.
    • (1995) J. Food Processing and Preservation , vol.20 , pp. 41-58
    • Kim, H.-J.1
  • 8
    • 0003162945 scopus 로고
    • Intrinsic chemical markers of aseptic processing of particulate foods
    • KIM, H.-J. and TAUB, I.A. 1993. Intrinsic chemical markers of aseptic processing of particulate foods. Food Technol. 47(1), 91-99.
    • (1993) Food Technol. , vol.47 , Issue.1 , pp. 91-99
    • Kim, H.-J.1    Taub, I.A.2
  • 9
    • 0025725245 scopus 로고
    • Electrical conductivities of selected solid foods during ohmic heating
    • PALANIAPPAN, S. and SASTRY, S.K. 1991. Electrical conductivities of selected solid foods during ohmic heating. J. Food Proc. Eng. 14(3), 221-236.
    • (1991) J. Food Proc. Eng. , vol.14 , Issue.3 , pp. 221-236
    • Palaniappan, S.1    Sastry, S.K.2
  • 10
    • 0002741842 scopus 로고
    • Use of ohmic heating for aseptic processing of food particulate
    • PARROTT, D.I,. 1992. Use of ohmic heating for aseptic processing of food particulate. Food Technol. 46(12), 68-72.
    • (1992) Food Technol. , vol.46 , Issue.12 , pp. 68-72
    • Parrott, D.I.1
  • 11
    • 0000489375 scopus 로고
    • T, for low-acid canned foods
    • T, for low-acid canned foods. J. Food Prot. 50(6), 528-533.
    • (1987) J. Food Prot. , vol.50 , Issue.6 , pp. 528-533
    • Pflug, I.J.1
  • 12
    • 0002180498 scopus 로고
    • Ohmic heating of liquid-particle mixtures
    • SASTRY, S.K. and PALANIAPPAN, S. 1992. Ohmic heating of liquid-particle mixtures. Food Technol. 46(12), 64-67.
    • (1992) Food Technol. , vol.46 , Issue.12 , pp. 64-67
    • Sastry, S.K.1    Palaniappan, S.2
  • 13
    • 0040284272 scopus 로고
    • New system for the sterilization of particulate food products by ohmic heating
    • H. Reuter, ed. Technomic Publi. Co., Lancaster, PA
    • SKUDDER, P.J. 1993. New system for the sterilization of particulate food products by ohmic heating. In Aseptic Processing of Foods. (H. Reuter, ed.) pp. 95-106, Technomic Publi. Co., Lancaster, PA.
    • (1993) Aseptic Processing of Foods , pp. 95-106
    • Skudder, P.J.1


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.