메뉴 건너뛰기




Volumn , Issue , 2012, Pages 247-297

Case studies

Author keywords

[No Author keywords available]

Indexed keywords

CASE-STUDIES; SHELF LIFE;

EID: 85019614904     PISSN: None     EISSN: None     Source Type: Book    
DOI: 10.1201/b11871     Document Type: Chapter
Times cited : (5)

References (43)
  • 2
    • 34548511070 scopus 로고    scopus 로고
    • Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression
    • Belletti, N., Sado Kamdem, S., Patrignani, F., Lanciotti, R., Covelli, A., and F. Gardini. 2007. Antimicrobial activity of aroma compounds against Saccharomyces cerevisiae and improvement of microbiological stability of soft drinks as assessed by logistic regression. Applied and Environmental Microbiology 73: 5580-5586.
    • (2007) Applied and Environmental Microbiology , vol.73 , pp. 5580-5586
    • Belletti, N.1    Sado Kamdem, S.2    Patrignani, F.3    Lanciotti, R.4    Covelli, A.5    Gardini, F.6
  • 3
    • 0036218277 scopus 로고    scopus 로고
    • Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables
    • Beuchat, L.R. 2002. Ecological factors influencing survival and growth of human pathogens on raw fruits and vegetables. Microbes and Infection 4: 413-423.
    • (2002) Microbes and Infection , vol.4 , pp. 413-423
    • Beuchat, L.R.1
  • 5
    • 0002464221 scopus 로고    scopus 로고
    • Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables
    • Breidt, F., and H.P. Fleming. 1997. Using lactic acid bacteria to improve the safety of minimally processed fruits and vegetables. Food Technology 51: 44-51.
    • (1997) Food Technology , vol.51 , pp. 44-51
    • Breidt, F.1    Fleming, H.P.2
  • 6
    • 31144438631 scopus 로고    scopus 로고
    • Inactivation of Listeria innocua inoculated into milk and orange juice using ultra-high-pressure homogenization
    • Brinez, W.J., Roig-Sagues, A.X., Hernandez-Herrero, M.M., and B. Guamis-Lopez. 2006. Inactivation of Listeria innocua inoculated into milk and orange juice using ultra-high-pressure homogenization. Journal of Food Protection 69: 86-92.
    • (2006) Journal of Food Protection , vol.69 , pp. 86-92
    • Brinez, W.J.1    Roig-Sagues, A.X.2    Hernandez-Herrero, M.M.3    Guamis-Lopez, B.4
  • 7
    • 3042838374 scopus 로고    scopus 로고
    • Essential oils: Their antibacterial properties and potential applications in foods-a review
    • Burt, S. 2004. Essential oils: their antibacterial properties and potential applications in foods-a review. International Journal of Food Microbiology 94: 223-253.
    • (2004) International Journal of Food Microbiology , vol.94 , pp. 223-253
    • Burt, S.1
  • 11
    • 0035559815 scopus 로고    scopus 로고
    • Application of Weibull hazard analysis to the determination of the shelf life of roasted and ground coffee
    • Cardelli, C., and T.P. Labuza. 2001. Application of Weibull hazard analysis to the determination of the shelf life of roasted and ground coffee. Lebensmittel Wissenschaft und Technologie 34: 273-278.
    • (2001) Lebensmittel Wissenschaft und Technologie , vol.34 , pp. 273-278
    • Cardelli, C.1    Labuza, T.P.2
  • 12
    • 33845213346 scopus 로고    scopus 로고
    • High-pressure homogenization treatment as a nonthermal technique for the inactivation of microorganisms
    • Diels, A.M.J., and C.W. Michiels. 2006. High-pressure homogenization treatment as a nonthermal technique for the inactivation of microorganisms. Critical Reviews in Microbiology 32: 201-216.
    • (2006) Critical Reviews in Microbiology , vol.32 , pp. 201-216
    • Diels, A.M.J.1    Michiels, C.W.2
  • 14
    • 0034936225 scopus 로고    scopus 로고
    • Effect of (E)-2-hexenal on the growth of Aspergillus flavus in relation to its concentration, temperature and water activity
    • Gardini, F., Lanciotti, R., and M.E. Guerzoni. 2001. Effect of (E)-2-hexenal on the growth of Aspergillus flavus in relation to its concentration, temperature and water activity. Letters of Applied Microbiology 33: 50-55.
    • (2001) Letters of Applied Microbiology , vol.33 , pp. 50-55
    • Gardini, F.1    Lanciotti, R.2    Guerzoni, M.E.3
  • 15
    • 0344015357 scopus 로고
    • Preventing discoloration in small dried shrimps
    • Ghosh, S., and D.P. Nekar. 1991. Preventing discoloration in small dried shrimps. Fleischwirtschaft 71: 834-835.
    • (1991) Fleischwirtschaft , vol.71 , pp. 834-835
    • Ghosh, S.1    Nekar, D.P.2
  • 18
    • 0037281269 scopus 로고    scopus 로고
    • Survival analysis applied to sensory shelf life of foods
    • Hough, G., Lamgohr, K., Gomez, G., and A. Curia. 2003. Survival analysis applied to sensory shelf life of foods. Journal of Food Science 68: 359-362.
    • (2003) Journal of Food Science , vol.68 , pp. 359-362
    • Hough, G.1    Lamgohr, K.2    Gomez, G.3    Curia, A.4
  • 20
    • 0000855611 scopus 로고
    • Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: Experimental rate constants
    • Johnson, J.R., Braddock, R.J., and C.S. Chen. 1995. Kinetics of ascorbic acid loss and nonenzymatic browning in orange juice serum: experimental rate constants. Journal of Food Science 60: 502-505.
    • (1995) Journal of Food Science , vol.60 , pp. 502-505
    • Johnson, J.R.1    Braddock, R.J.2    Chen, C.S.3
  • 23
    • 0033021035 scopus 로고    scopus 로고
    • Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: A storage study
    • Lee, H.S., and G.A. Coates. 1999. Vitamin C in frozen, fresh squeezed, unpasteurized, polyethylene-bottled orange juice: a storage study. Food Chemistry 65: 165-168.
    • (1999) Food Chemistry , vol.65 , pp. 165-168
    • Lee, H.S.1    Coates, G.A.2
  • 24
    • 0009948264 scopus 로고    scopus 로고
    • Technological aspects of freezing and glazing shrimps
    • Londahl, G. 1997. Technological aspects of freezing and glazing shrimps. Infofish International 3: 49-56.
    • (1997) Infofish International , vol.3 , pp. 49-56
    • Londahl, G.1
  • 25
    • 33751021403 scopus 로고    scopus 로고
    • Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure
    • López-Galilea, L., Fournier, N., Cid, C., and E. Guichard. 2006. Changes in headspace volatile concentrations of coffee brews caused by the roasting process and the brewing procedure. Journal of Agriculture and Food Chemistry 54: 8560-8566.
    • (2006) Journal of Agriculture and Food Chemistry , vol.54 , pp. 8560-8566
    • López-Galilea, L.1    Fournier, N.2    Cid, C.3    Guichard, E.4
  • 26
    • 84903855203 scopus 로고    scopus 로고
    • Methods of shelf life determination and prediction
    • E. Decker, R. Elias, and D.J. McClements, Eds., Oxford, UK: Woodhead
    • Manzocco, L., Calligaris, S., and M.C. Nicoli. 2010. Methods of shelf life determination and prediction. In Oxidation in foods and beverages and antioxidant applications, E. Decker, R. Elias, and D.J. McClements, Eds., 196-222. Oxford, UK: Woodhead.
    • (2010) Oxidation in foods and beverages and antioxidant applications , pp. 196-222
    • Manzocco, L.1    Calligaris, S.2    Nicoli, M.C.3
  • 28
    • 0003135048 scopus 로고    scopus 로고
    • Oil stability and antioxidant properties of an oil tomato food system as affected by processing
    • Nicoli, M.C., Anese M., and L. Manzocco. 1999. Oil stability and antioxidant properties of an oil tomato food system as affected by processing. Advances in Food Science 21: 10-14.
    • (1999) Advances in Food Science , vol.21 , pp. 10-14
    • Nicoli, M.C.1    Anese, M.2    Manzocco, L.3
  • 29
    • 80755136028 scopus 로고    scopus 로고
    • Shelf life testing of coffee and related products: Uncertainties, pitfalls, and perspectives
    • Nicoli, M.C., Calligaris, S., and L. Manzocco. 2009. Shelf life testing of coffee and related products: uncertainties, pitfalls, and perspectives. Food Engineering Review 1: 159-168.
    • (2009) Food Engineering Review , vol.1 , pp. 159-168
    • Nicoli, M.C.1    Calligaris, S.2    Manzocco, L.3
  • 30
    • 3042555489 scopus 로고    scopus 로고
    • Relationship between redox potential and chain-breaking activity of model systems and foods
    • Nicoli, M.C., Toniolo, R., and M. Anese. 2004. Relationship between redox potential and chain-breaking activity of model systems and foods. Food Chemistry 88: 79-83.
    • (2004) Food Chemistry , vol.88 , pp. 79-83
    • Nicoli, M.C.1    Toniolo, R.2    Anese, M.3
  • 31
    • 59349110264 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin
    • Pathanibul, P., Taylor, T.M., Davidson, P.M., and F. Harte. 2009. Inactivation of Escherichia coli and Listeria innocua in apple and carrot juices using high pressure homogenization and nisin. International Journal of Food Microbiology 129: 316-320.
    • (2009) International Journal of Food Microbiology , vol.129 , pp. 316-320
    • Pathanibul, P.1    Taylor, T.M.2    Davidson, P.M.3    Harte, F.4
  • 32
    • 70350346148 scopus 로고    scopus 로고
    • Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices
    • Patrignani, F., Vannini, L., Kamdem Sado, S.L., Lanciotti, R., and M.E. Guerzoni. 2009. Effect of high pressure homogenization on Saccharomyces cerevisiae inactivation and physico-chemical features in apricot and carrot juices. International Journal of Food Microbiology 136: 26-31.
    • (2009) International Journal of Food Microbiology , vol.136 , pp. 26-31
    • Patrignani, F.1    Vannini, L.2    Kamdem Sado, S.L.3    Lanciotti, R.4    Guerzoni, M.E.5
  • 33
    • 77953877236 scopus 로고    scopus 로고
    • Potentialities of high pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices
    • Patrignani, F., Vannini, L., Kamdem Sado, S.L., Lanciotti, R., and M.E. Guerzoni. 2010. Potentialities of high pressure homogenization to inactivate Zygosaccharomyces bailii in fruit juices. Journal of Food Science 75: M116-M120.
    • (2010) Journal of Food Science , vol.75 , pp. M116-M120
    • Patrignani, F.1    Vannini, L.2    Kamdem Sado, S.L.3    Lanciotti, R.4    Guerzoni, M.E.5
  • 34
    • 84985217497 scopus 로고
    • Changes in fatty acids and sensory quality of fresh water shrimp (Macrobrachium rosenbergii) stored under frozen conditions
    • Reddy, S.K., Nip, W.K., and C.S. Tang. 1981. Changes in fatty acids and sensory quality of fresh water shrimp (Macrobrachium rosenbergii) stored under frozen conditions. Journal of Food Science 46: 353-356.
    • (1981) Journal of Food Science , vol.46 , pp. 353-356
    • Reddy, S.K.1    Nip, W.K.2    Tang, C.S.3
  • 36
    • 0034543864 scopus 로고    scopus 로고
    • Zymological indicators: A new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates
    • Sancho, T., Giménez-Jurado, G., Malfeito-Ferreira, M., and V. Loureiro. 2000. Zymological indicators: a new concept applied to the detection of potential spoilage yeast species associated with fruit pulps and concentrates. Food Microbiology 17: 613-624.
    • (2000) Food Microbiology , vol.17 , pp. 613-624
    • Sancho, T.1    Giménez-Jurado, G.2    Malfeito-Ferreira, M.3    Loureiro, V.4
  • 38
    • 0030473614 scopus 로고    scopus 로고
    • Hexanal vapour is a natural, metabolizable fungicide: Inhibition of fungal activity and enhancement of aroma biosynthesis in apple slice
    • Song, J., Leepipattanawit, R., and R. Beaudry. 1996. Hexanal vapour is a natural, metabolizable fungicide: inhibition of fungal activity and enhancement of aroma biosynthesis in apple slice. Journal of American Society for Horicultural Science 121: 937-942.
    • (1996) Journal of American Society for Horicultural Science , vol.121 , pp. 937-942
    • Song, J.1    Leepipattanawit, R.2    Beaudry, R.3
  • 41
    • 85055396567 scopus 로고    scopus 로고
    • United States Department of Agriculture (USDA). 2010. http://iom.edu/Activities/Nutrition/SummaryDRIs//media/Files/Activity%20Files/Nutrition/DRIs/DRI_Vitamins.ashx
    • (2010)


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.