메뉴 건너뛰기




Volumn , Issue , 2013, Pages 35-55

Non-thermal processing technologies to improve the safety of nuts

Author keywords

Cold plasma; High pressure carbon dioxide; High pressure processing; Irradiation; Non thermal processing; Ozone; Propylene oxide; Ultraviolet

Indexed keywords


EID: 84903339634     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1533/9780857097484.1.35     Document Type: Chapter
Times cited : (10)

References (77)
  • 1
    • 85031257668 scopus 로고    scopus 로고
    • ABC (Almond Board of California), Available from, [Accessed 30 October 2011]
    • Guidelines for validation of propylene oxide treatment for in-shell almonds 2008, ABC (Almond Board of California), Available from, [Accessed 30 October 2011]. http://www.almondboard.com/Handlers/Documents/Inshell-PPO-Pasteurization-Guidelines.pdf.
    • (2008) Guidelines for validation of propylene oxide treatment for in-shell almonds
  • 2
    • 33645579381 scopus 로고    scopus 로고
    • Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios
    • Akbas M.Y., Ozdemir M. Effectiveness of ozone for inactivation of Escherichia coli and Bacillus cereus in pistachios. International Journal of Food Science and Technology 2006, 41(5):513-519.
    • (2006) International Journal of Food Science and Technology , vol.41 , Issue.5 , pp. 513-519
    • Akbas, M.Y.1    Ozdemir, M.2
  • 3
    • 33749596600 scopus 로고    scopus 로고
    • Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios
    • Akbas M.Y., Ozdemir M. Effect of different ozone treatments on aflatoxin degradation and physicochemical properties of pistachios. Journal of the Science of Food and Agriculture 2006, 86:2099-2104.
    • (2006) Journal of the Science of Food and Agriculture , vol.86 , pp. 2099-2104
    • Akbas, M.Y.1    Ozdemir, M.2
  • 4
    • 84889441817 scopus 로고    scopus 로고
    • AVURE, Available from, [Accessed 30 October 2011]
    • High pressure processing of food 2008, AVURE, Available from, [Accessed 30 October 2011]. http://www.avure.com/food/applications/default.asp.
    • (2008) High pressure processing of food
  • 6
    • 70350103552 scopus 로고    scopus 로고
    • Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds
    • Bari M.L., Nei D., Sotome I., Nishina I., Isobe S., Kawamoto S. Effectiveness of sanitizers, dry heat, hot water, and gas catalytic infrared heat treatments to inactivate Salmonella on almonds. Foodborne Pathogens and Diseases 2009, 6(8):953-958.
    • (2009) Foodborne Pathogens and Diseases , vol.6 , Issue.8 , pp. 953-958
    • Bari, M.L.1    Nei, D.2    Sotome, I.3    Nishina, I.4    Isobe, S.5    Kawamoto, S.6
  • 7
    • 68949135523 scopus 로고    scopus 로고
    • Reduction of Aspergillusparasiticus on hazelnut surface by UV-C treatment
    • Basaran P. Reduction of Aspergillusparasiticus on hazelnut surface by UV-C treatment. International Journal of Food Science and Technology 2009, 44(9):1857-1863.
    • (2009) International Journal of Food Science and Technology , vol.44 , Issue.9 , pp. 1857-1863
    • Basaran, P.1
  • 8
    • 79953684555 scopus 로고    scopus 로고
    • Antifungal effect of acids and surface active compounds for post-harvest control of Aspergillus parasiticus growth on hazelnut
    • Basaran P. Antifungal effect of acids and surface active compounds for post-harvest control of Aspergillus parasiticus growth on hazelnut. Journal of Food Processing and Preservation 2011, 35(2):236-246.
    • (2011) Journal of Food Processing and Preservation , vol.35 , Issue.2 , pp. 236-246
    • Basaran, P.1
  • 9
    • 43049143468 scopus 로고    scopus 로고
    • Elimination of Aspergillusparasiticus from nut surface with low pressure cold plasma (LPCP) treatment
    • Basaran P., Basaran-Akgul N., Oksuz L. Elimination of Aspergillusparasiticus from nut surface with low pressure cold plasma (LPCP) treatment. Food Microbiology 2008, 25(4):626-632.
    • (2008) Food Microbiology , vol.25 , Issue.4 , pp. 626-632
    • Basaran, P.1    Basaran-Akgul, N.2    Oksuz, L.3
  • 10
    • 84987349282 scopus 로고
    • Escherichia coli on pecans: Survival under various storage conditions and disinfection with propylene oxide
    • Beuchat L.R. Escherichia coli on pecans: Survival under various storage conditions and disinfection with propylene oxide. Journal of Food Science 1973, 38:1063-1066.
    • (1973) Journal of Food Science , vol.38 , pp. 1063-1066
    • Beuchat, L.R.1
  • 11
    • 79953671023 scopus 로고    scopus 로고
    • Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling
    • Beuchat L.R., Mann D.A. Inactivation of Salmonella on in-shell pecans during conditioning treatments preceding cracking and shelling. Journal of Food Protection 2011, 74(4):588-602.
    • (2011) Journal of Food Protection , vol.74 , Issue.4 , pp. 588-602
    • Beuchat, L.R.1    Mann, D.A.2
  • 12
    • 0015898413 scopus 로고
    • Effect of propylene oxide treatment on the microflora of pecans
    • Blanchard R.O., Hanlin R.T. Effect of propylene oxide treatment on the microflora of pecans. Applied Microbiology 1973, 26(5):768-772.
    • (1973) Applied Microbiology , vol.26 , Issue.5 , pp. 768-772
    • Blanchard, R.O.1    Hanlin, R.T.2
  • 13
    • 84902405467 scopus 로고    scopus 로고
    • Non-thermal food preservation processes: An introduction
    • Woodhead Publishing Limited, Cambridge, C.J. Doona, K. Kustin, F.E. Feeherry (Eds.)
    • Chen P., Deng S., Cheng Y., Lin X., Metzger L., Ruan R. Non-thermal food preservation processes: An introduction. Case Studies in Novel Food Processing Technologies 2010, Woodhead Publishing Limited, Cambridge. C.J. Doona, K. Kustin, F.E. Feeherry (Eds.).
    • (2010) Case Studies in Novel Food Processing Technologies
    • Chen, P.1    Deng, S.2    Cheng, Y.3    Lin, X.4    Metzger, L.5    Ruan, R.6
  • 14
  • 15
    • 24644458559 scopus 로고    scopus 로고
    • Survival of salmonella enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide
    • Danyluk M.D., Uesugi A.R., Harris L.J. Survival of salmonella enteritidis PT 30 on inoculated almonds after commercial fumigation with propylene oxide. Journal of Food Protection 2005, 68(8):1613-1622.
    • (2005) Journal of Food Protection , vol.68 , Issue.8 , pp. 1613-1622
    • Danyluk, M.D.1    Uesugi, A.R.2    Harris, L.J.3
  • 17
    • 30344482900 scopus 로고    scopus 로고
    • Using low-pressure plasma for Carthamus tinctorium L. seed surface modification
    • Dhayal M., Lee S.-Y., Park S.-U. Using low-pressure plasma for Carthamus tinctorium L. seed surface modification. Vacuum 2006, 80:499-506.
    • (2006) Vacuum , vol.80 , pp. 499-506
    • Dhayal, M.1    Lee, S.-Y.2    Park, S.-U.3
  • 19
    • 0034486491 scopus 로고    scopus 로고
    • High pressure processing
    • (special supplement: 'Kinetics of Microbial Inactivation for Alternative Food Processing Technologies')
    • Farkas D.F., Hoover D.G. High pressure processing. Journal of Food Science 2000, 65:47-64. (special supplement: 'Kinetics of Microbial Inactivation for Alternative Food Processing Technologies').
    • (2000) Journal of Food Science , vol.65 , pp. 47-64
    • Farkas, D.F.1    Hoover, D.G.2
  • 22
    • 32544449031 scopus 로고    scopus 로고
    • Destruction of Salmonella enteriditis inoculated onto raw almonds by high hydrostatic pressure
    • Goodridge L.D., Willford J., Kalchayanand N. Destruction of Salmonella enteriditis inoculated onto raw almonds by high hydrostatic pressure. Food Research International 2006, 39(4):408-412.
    • (2006) Food Research International , vol.39 , Issue.4 , pp. 408-412
    • Goodridge, L.D.1    Willford, J.2    Kalchayanand, N.3
  • 23
    • 79953671288 scopus 로고    scopus 로고
    • GMA, Grocery Manufacturers Association, Washington, DC, Available from, [Accessed 30 October 2011]
    • Industry handbook for safe processing of nuts 2010, GMA, Grocery Manufacturers Association, Washington, DC, Available from, [Accessed 30 October 2011]. http://www.gmaonline.org/downloads/wygwam/Industry_Handbook_for_Safe_Processing_of_Nuts_1st_Edition_22Feb10.pdf.
    • (2010) Industry handbook for safe processing of nuts
  • 24
    • 0027689056 scopus 로고
    • A comparison of ozonation and chlorination for the disinfection of stainless steel surfaces
    • Greene A.K., Few B.K., Serafini J.C. A comparison of ozonation and chlorination for the disinfection of stainless steel surfaces. Journal of Dairy Science 1993, 76:3617-3620.
    • (1993) Journal of Dairy Science , vol.76 , pp. 3617-3620
    • Greene, A.K.1    Few, B.K.2    Serafini, J.C.3
  • 27
    • 84857437537 scopus 로고    scopus 로고
    • Survival of Salmonella enteritidis PT 30 on inoculated almond kernels in hot water treatments
    • Harris L.J., Uesugi A.R., Abd S.J., Mccarthy K.L. Survival of Salmonella enteritidis PT 30 on inoculated almond kernels in hot water treatments. Food Research International 2011, 45:1093-1098.
    • (2011) Food Research International , vol.45 , pp. 1093-1098
    • Harris, L.J.1    Uesugi, A.R.2    Abd, S.J.3    Mccarthy, K.L.4
  • 28
    • 84903350511 scopus 로고    scopus 로고
    • Non-thermal food preservation processes: an introduction
    • Woodhead Publishing Limited, Cambridge, C.J. Doona, K. Kustin, F.E. Feeherry (Eds.)
    • Ho G.K-L. Non-thermal food preservation processes: an introduction. Case Studies in Novel Food Processing Technologies 2010, Woodhead Publishing Limited, Cambridge. C.J. Doona, K. Kustin, F.E. Feeherry (Eds.).
    • (2010) Case Studies in Novel Food Processing Technologies
    • Ho, G.K.-L.1
  • 30
    • 77649093376 scopus 로고    scopus 로고
    • Use of electron beam radiation for the reduction of Salmonella enterica serovars Typhimurium and Tennessee in peanut butter
    • Hvizdzak A., Beamer S., Jaczynski J., Matak K. Use of electron beam radiation for the reduction of Salmonella enterica serovars Typhimurium and Tennessee in peanut butter. Journal of Food Protection 2010, 73(2):M353-M357.
    • (2010) Journal of Food Protection , vol.73 , Issue.2
    • Hvizdzak, A.1    Beamer, S.2    Jaczynski, J.3    Matak, K.4
  • 31
    • 0007554844 scopus 로고
    • Inhibition of bacterial growth by pure ozone in the presence of nutrients
    • Ingram M., Haines R.B. Inhibition of bacterial growth by pure ozone in the presence of nutrients. Journal of Hygiene 1949, 47:146-158.
    • (1949) Journal of Hygiene , vol.47 , pp. 146-158
    • Ingram, M.1    Haines, R.B.2
  • 32
    • 0035665477 scopus 로고    scopus 로고
    • Microbiological aspects of ozone applications in food: A review
    • Khadre M.A., Yousef A.E., Kim J.-G. Microbiological aspects of ozone applications in food: A review. Journal of Food Science 2001, 66(9):1242-1252.
    • (2001) Journal of Food Science , vol.66 , Issue.9 , pp. 1242-1252
    • Khadre, M.A.1    Yousef, A.E.2    Kim, J.-G.3
  • 33
    • 0036214675 scopus 로고    scopus 로고
    • Alternative food-preservation technologies: Efficacy and mechanisms
    • Lado B.H., Yousef A.E. Alternative food-preservation technologies: Efficacy and mechanisms. Microbes and Infection 2002, 4(4):433-440.
    • (2002) Microbes and Infection , vol.4 , Issue.4 , pp. 433-440
    • Lado, B.H.1    Yousef, A.E.2
  • 34
    • 2142714435 scopus 로고    scopus 로고
    • Evaluation of the roles of reactive species, heat, and UV radiation in the inactivation of bacterial cells by air plasmas at atmospheric pressure
    • Laroussi M., Leipold F. Evaluation of the roles of reactive species, heat, and UV radiation in the inactivation of bacterial cells by air plasmas at atmospheric pressure. International Journal of Mass Spectrometry 2004, 233(1-3):81-86.
    • (2004) International Journal of Mass Spectrometry , vol.233 , Issue.1-3 , pp. 81-86
    • Laroussi, M.1    Leipold, F.2
  • 35
    • 0027947256 scopus 로고
    • Antimicrobial effect of pressurized carbon-dioxide on Listeria-monocytogenes
    • Lin H.M., Cao N.J., Chen L.F. Antimicrobial effect of pressurized carbon-dioxide on Listeria-monocytogenes. Journal of Food Science 1994, 59(3):657-659.
    • (1994) Journal of Food Science , vol.59 , Issue.3 , pp. 657-659
    • Lin, H.M.1    Cao, N.J.2    Chen, L.F.3
  • 36
    • 20444454165 scopus 로고    scopus 로고
    • Microbial inactivation by new technologies of food preservation
    • Mañas P., Pagán R. Microbial inactivation by new technologies of food preservation. Journal of Applied Microbiology 2005, 98(6):1387-1399.
    • (2005) Journal of Applied Microbiology , vol.98 , Issue.6 , pp. 1387-1399
    • Mañas, P.1    Pagán, R.2
  • 37
    • 0035709511 scopus 로고    scopus 로고
    • Supercritical carbon dioxide treatment to inactivate aerobic microorganisms on alfalfa seeds
    • Mazzoni A.M., Sharma R.R., Demirci A., Ziegler G.R. Supercritical carbon dioxide treatment to inactivate aerobic microorganisms on alfalfa seeds. Journal of Food Safety 2001, 21(4):215-223.
    • (2001) Journal of Food Safety , vol.21 , Issue.4 , pp. 215-223
    • Mazzoni, A.M.1    Sharma, R.R.2    Demirci, A.3    Ziegler, G.R.4
  • 38
    • 63849268733 scopus 로고    scopus 로고
    • Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L.)
    • Mexis S.F., Kontominas M.G. Effect of gamma irradiation on the physico-chemical and sensory properties of raw shelled peanuts (Arachis hypogaea L.) and pistachio nuts (Pistacia vera L.). Journal of the Science of Food and Agriculture 2009, 89(5):867-875.
    • (2009) Journal of the Science of Food and Agriculture , vol.89 , Issue.5 , pp. 867-875
    • Mexis, S.F.1    Kontominas, M.G.2
  • 39
    • 67349111399 scopus 로고    scopus 로고
    • Effect of gamma-irradiation on the phy sicochemical and sensory properties of cashew nuts (Anacardium occidentale L.)
    • Mexis S.F., Kontominas M.G. Effect of gamma-irradiation on the phy sicochemical and sensory properties of cashew nuts (Anacardium occidentale L.). LWT - Food Science and Technology 2009, 42(9):1501-1507.
    • (2009) LWT - Food Science and Technology , vol.42 , Issue.9 , pp. 1501-1507
    • Mexis, S.F.1    Kontominas, M.G.2
  • 40
    • 67349235000 scopus 로고    scopus 로고
    • Effect of gamma-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.)
    • Mexis S.F., Kontominas M.G. Effect of gamma-irradiation on the physicochemical and sensory properties of hazelnuts (Corylus avellana L.). Radiation Physics and Chemistry 2009, 78(6):407-413.
    • (2009) Radiation Physics and Chemistry , vol.78 , Issue.6 , pp. 407-413
    • Mexis, S.F.1    Kontominas, M.G.2
  • 41
    • 60349087762 scopus 로고    scopus 로고
    • Effect of gamma-irradiation on the physicochemical and sensory properties of walnuts (Juglans regia L.)
    • Mexis S.F., Kontominas M.G. Effect of gamma-irradiation on the physicochemical and sensory properties of walnuts (Juglans regia L.). European Food Research Technology 2009, 228(5):823-831.
    • (2009) European Food Research Technology , vol.228 , Issue.5 , pp. 823-831
    • Mexis, S.F.1    Kontominas, M.G.2
  • 42
    • 0000485771 scopus 로고    scopus 로고
    • Bacterial responses to ultraviolet light
    • Miller R.V., Jeffrey W., Mitchell D., Elasri M. Bacterial responses to ultraviolet light. ASM News 1999, 65(8):535-541.
    • (1999) ASM News , vol.65 , Issue.8 , pp. 535-541
    • Miller, R.V.1    Jeffrey, W.2    Mitchell, D.3    Elasri, M.4
  • 44
    • 0035845749 scopus 로고    scopus 로고
    • Low-temperature sterilization using gas plasmas: A review of the experiments and an analysis of the inactivation mechanisms
    • Moisan M., Barbeau J., Moreau S., Pelletier J., Tabrizian M., Yahia L.H. Low-temperature sterilization using gas plasmas: A review of the experiments and an analysis of the inactivation mechanisms. International Journal of Pharmacy 2001, 226(1-2):1-21.
    • (2001) International Journal of Pharmacy , vol.226 , Issue.1-2 , pp. 1-21
    • Moisan, M.1    Barbeau, J.2    Moreau, S.3    Pelletier, J.4    Tabrizian, M.5    Yahia, L.H.6
  • 45
    • 0040763457 scopus 로고
    • Ionizing irradiation: action and repair
    • Elsevier Applied Science, London, G.W. Gould (Ed.)
    • Moseley B.E.B. Ionizing irradiation: action and repair. Mechanisms of Action of Food Preservation Procedures 1989, 43-70. Elsevier Applied Science, London. G.W. Gould (Ed.).
    • (1989) Mechanisms of Action of Food Preservation Procedures , pp. 43-70
    • Moseley, B.E.B.1
  • 46
    • 84857376786 scopus 로고    scopus 로고
    • Application of emerging technologies to control Salmonella in foods: A review
    • Mukhopadhyay S., Ramaswamy R. Application of emerging technologies to control Salmonella in foods: A review. Food Research International 2011, 45:666-677.
    • (2011) Food Research International , vol.45 , pp. 666-677
    • Mukhopadhyay, S.1    Ramaswamy, R.2
  • 48
    • 46949091969 scopus 로고    scopus 로고
    • Cold plasma inactivates Salmonella stanley and Escherichia coli O157: H7 inoculated on Golden Delicious apples
    • Niemira B.A., Sites J. Cold plasma inactivates Salmonella stanley and Escherichia coli O157: H7 inoculated on Golden Delicious apples. Journal of Food Protection 2008, 71(7):1357-1365.
    • (2008) Journal of Food Protection , vol.71 , Issue.7 , pp. 1357-1365
    • Niemira, B.A.1    Sites, J.2
  • 49
    • 79751509137 scopus 로고    scopus 로고
    • The ozonation concept: Advantages of ozone treatment and commercial developments
    • Blackwell Publishing, Oxford, G. Tewari, V.K. Juneja (Eds.)
    • Novak J.S., Yuan J.T.C. The ozonation concept: Advantages of ozone treatment and commercial developments. Advances in Thermal and Non-Thermal Food Preservation 2007, Blackwell Publishing, Oxford. G. Tewari, V.K. Juneja (Eds.).
    • (2007) Advances in Thermal and Non-Thermal Food Preservation
    • Novak, J.S.1    Yuan, J.T.C.2
  • 50
    • 23444462432 scopus 로고    scopus 로고
    • Minimal processing of foods with non-thermal methods
    • CRC Press, Boca Raton, FL, T. Ohlsson, N. Bengtsson (Eds.)
    • Ohlsson T. Minimal processing of foods with non-thermal methods. Minimal Processing Technologies in the Food Industry 2002, 34-47. CRC Press, Boca Raton, FL. T. Ohlsson, N. Bengtsson (Eds.).
    • (2002) Minimal Processing Technologies in the Food Industry , pp. 34-47
    • Ohlsson, T.1
  • 51
    • 84864402977 scopus 로고    scopus 로고
    • Review of current technologies for reduction of salmonella populations on almonds
    • Pan Z., Bingol G., Brandl M.T., Mchugh T.H. Review of current technologies for reduction of salmonella populations on almonds. Food and Bioprocess Technology 2012, 5(6):2046-2057.
    • (2012) Food and Bioprocess Technology , vol.5 , Issue.6 , pp. 2046-2057
    • Pan, Z.1    Bingol, G.2    Brandl, M.T.3    Mchugh, T.H.4
  • 52
    • 32444438304 scopus 로고    scopus 로고
    • Utilizing acidic sprays for eliminating Salmonella enterica on raw almonds
    • Pao S., Kalantari A., Huang G.W. Utilizing acidic sprays for eliminating Salmonella enterica on raw almonds. Journal of Food Science 2006, 71(1):M14-M19.
    • (2006) Journal of Food Science , vol.71 , Issue.1
    • Pao, S.1    Kalantari, A.2    Huang, G.W.3
  • 53
    • 0028812197 scopus 로고
    • Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods
    • Patterson M.F., Quinn M., Simpson R., Gilmour A. Sensitivity of vegetative pathogens to high hydrostatic pressure treatment in phosphate-buffered saline and foods. Journal of Food Protection 1995, 58:524-529.
    • (1995) Journal of Food Protection , vol.58 , pp. 524-529
    • Patterson, M.F.1    Quinn, M.2    Simpson, R.3    Gilmour, A.4
  • 54
    • 84903350505 scopus 로고    scopus 로고
    • Improving safety and extending shelf life of fresh cut fruits and vegetables using irradiation
    • American Chemical Society, Washington, DC, V. Komolprasert, K.M. Morehouse (Eds.)
    • Prakash A., Foley D. Improving safety and extending shelf life of fresh cut fruits and vegetables using irradiation. Irradiation of Food and Packaging 2004, American Chemical Society, Washington, DC. V. Komolprasert, K.M. Morehouse (Eds.).
    • (2004) Irradiation of Food and Packaging
    • Prakash, A.1    Foley, D.2
  • 55
    • 74649087148 scopus 로고    scopus 로고
    • The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties
    • Prakash A., Lim F.T., Duong C., Caporaso F., Foley D. The effects of ionizing irradiation on Salmonella inoculated on almonds and changes in sensory properties. Radiation Physics and Chemistry 2010, 79(4):502-506.
    • (2010) Radiation Physics and Chemistry , vol.79 , Issue.4 , pp. 502-506
    • Prakash, A.1    Lim, F.T.2    Duong, C.3    Caporaso, F.4    Foley, D.5
  • 56
    • 4544230309 scopus 로고    scopus 로고
    • Degradation of aflatoxins in peanut kernels/flour by gaseous ozonation and mild heat treatment
    • Proctor A.D., Ahmedna M., Kumar J., Goktepe V.I. Degradation of aflatoxins in peanut kernels/flour by gaseous ozonation and mild heat treatment. Food Additives Contaminants 2004, 21(8):786-793.
    • (2004) Food Additives Contaminants , vol.21 , Issue.8 , pp. 786-793
    • Proctor, A.D.1    Ahmedna, M.2    Kumar, J.3    Goktepe, V.I.4
  • 60
    • 17144413060 scopus 로고    scopus 로고
    • Inactivation of salmonella enteric serovar Enteriditis on shell eggs by ozone and UV radiation
    • Rodriguez-Romo L.A., Yousef A.E. Inactivation of salmonella enteric serovar Enteriditis on shell eggs by ozone and UV radiation. Journal of Food Protection 2005, 68:711-717.
    • (2005) Journal of Food Protection , vol.68 , pp. 711-717
    • Rodriguez-Romo, L.A.1    Yousef, A.E.2
  • 64
    • 84903352662 scopus 로고    scopus 로고
    • The effects of high pressure processing on peanut sauce inoculated with Salmonella
    • Available from, [Accessed 30 October 2011]
    • Stiles T. The effects of high pressure processing on peanut sauce inoculated with Salmonella. MS Thesis 2010, Available from, [Accessed 30 October 2011]. http://digitalcommons.unl.edu/foodscidiss/6/.
    • (2010) MS Thesis
    • Stiles, T.1
  • 66
    • 84987589162 scopus 로고
    • Removal of aflatoxin b1 toxicity but not mutagenicity by 1 megarad gamma radiation of peanut meal
    • Temcharoen P., Tilly W. Removal of aflatoxin b1 toxicity but not mutagenicity by 1 megarad gamma radiation of peanut meal. Journal of Food Safety 1982, 4:199-205.
    • (1982) Journal of Food Safety , vol.4 , pp. 199-205
    • Temcharoen, P.1    Tilly, W.2
  • 67
    • 78649403329 scopus 로고    scopus 로고
    • High pressure processing of food
    • Blackwell Publishing, Oxford, G. Tewari, V.K. Juneja (Eds.)
    • Tewari G. High pressure processing of food. Advances in Thermal and Non-Thermal Food Preservation 2007, Blackwell Publishing, Oxford. G. Tewari, V.K. Juneja (Eds.).
    • (2007) Advances in Thermal and Non-Thermal Food Preservation
    • Tewari, G.1
  • 68
    • 8344267612 scopus 로고    scopus 로고
    • Commercial opportunities and research challenges in the high pressure processing of foods
    • Torres J.A., Velazquez G. Commercial opportunities and research challenges in the high pressure processing of foods. Journal of Food Engineering 2005, 67(1-2):95-112.
    • (2005) Journal of Food Engineering , vol.67 , Issue.1-2 , pp. 95-112
    • Torres, J.A.1    Velazquez, G.2
  • 69
    • 84903350994 scopus 로고    scopus 로고
    • US EPA, Available from, [Accessed 30 October 2011]
    • Propylene Oxide 2007, US EPA, Available from, [Accessed 30 October 2011]. http://www.epa.gov/ttnatw01/hlthef/prop-oxi.html.
    • (2007) Propylene Oxide
  • 70
    • 52649143689 scopus 로고    scopus 로고
    • US FDA, Available from, [Accessed 30 October 2011]
    • Direct Food Substances Affirmed as Generally Recognized as Safe 2008, US FDA, Available from, [Accessed 30 October 2011]. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=184.1563.
    • (2008) Direct Food Substances Affirmed as Generally Recognized as Safe
  • 72
    • 84903319122 scopus 로고    scopus 로고
    • US FDA, CFR40 part 180.491. Available from, [Accessed 30 October 2011]
    • Propylene Oxide: Tolerances for Residues 2011, US FDA, CFR40 part 180.491. Available from, [Accessed 30 October 2011]. http://www.gpo.gov/fdsys/pkg/CFR-2011-title40-vol24/pdf/CFR-2011-title40-vol24-sec180-491.pdf.
    • (2011) Propylene Oxide: Tolerances for Residues
  • 73
    • 84903336832 scopus 로고    scopus 로고
    • US FDA, 21CFR801.415 CFR, 2011. Available from, [Accessed 30 October 2011]
    • Maximum Acceptable Level of Ozone 2011, US FDA, 21CFR801.415 CFR, 2011. Available from, [Accessed 30 October 2011]. http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?fr=801.415.
    • (2011) Maximum Acceptable Level of Ozone
  • 76
    • 41849085200 scopus 로고    scopus 로고
    • Water pressure effectively reduces Salmonella enterica serovarEnteritidis on the surface of raw almonds
    • Willford J., Mendonca A., Goodridge L.D. Water pressure effectively reduces Salmonella enterica serovarEnteritidis on the surface of raw almonds. Journal of Food Science 2008, 71(4):825-829.
    • (2008) Journal of Food Science , vol.71 , Issue.4 , pp. 825-829
    • Willford, J.1    Mendonca, A.2    Goodridge, L.D.3
  • 77
    • 7944224567 scopus 로고    scopus 로고
    • Survival of Escherichia coli O157:H7 and Salmonella on apple cider and orange juice as affected by ozone and treatment temperature
    • Williams R.C., Sumner S.S., Golden D.A. Survival of Escherichia coli O157:H7 and Salmonella on apple cider and orange juice as affected by ozone and treatment temperature. Journal of Food Protection 2004, 67(11):2381-2386.
    • (2004) Journal of Food Protection , vol.67 , Issue.11 , pp. 2381-2386
    • Williams, R.C.1    Sumner, S.S.2    Golden, D.A.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.