Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture-Reference-Cited by-同舟云学术

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Gamma irradiation improves the microbiological safety and shelf-life of kimchi seasoning mixture

Published:2020-12 Issue: Volume:134 Page:110144
ISSN:0023-6438
Container-title:LWT
language:en
Short-container-title:LWT

Author:

Jeong Seul-Gi,Yang Jung Eun,Park Ji Hye,Ko Seung Hee,Choi In Seong,Kim Ho Myeong,Chun Ho Hyun,Kwon Mi-Jin,Park Hae Woong

Funder

Ministry of Science and ICT, South Korea

Ministry of Science, ICT and Future Planning

World Institute of Kimchi

Publisher

Elsevier BV

Subject

Food Science

Reference33 articles.

1. Combined effects of irradiation and modified atmosphere packaging on minimally processed Chinese cabbage (Brassica rapa L.);Ahn;Food Chemistry,2005

2. Outbreak of enterotoxigenic Escherichia coli O169 enteritis in schoolchildren associated with consumption of kimchi, Republic of Korea;Cho;Epidemiology and Infection,2014

3. Survival of Escherichia coli O157: H7 and Listeria monocytogenes during kimchi fermentation supplemented with raw pork meat;Cho;Food Control,2011

4. Code of practice for radiation processing of food (CAC/RCP 19-1979);Codex Alimentarius Commission,2011

5. Bacteriocins: Biological tools for bio-preservation and shelf-life extension;Deegan;International Dairy Journal,2006

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2. Effect of shell extracts on inhibition of kimchi over-acidification;Heliyon;2024-03

3. Radiation-Based Technologies for Application in Industry, Human Health, and Environment Protection: A Techno-Economic Perspective;Green Chemistry and Sustainable Technology;2024

4. Advancing Fermented Food Products: Exploring Bioprocess Technologies and Overcoming Challenges;Food and Bioprocess Technology;2023-12-30

5. Modeling the γ-irradiation inactivation kinetics of foodborne pathogens Escherichia coli O157:H7, Salmonella, Staphylococcus aureus and Bacillus cereus in instant soup;Food Science and Technology International;2023-10-29

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