Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product-Reference-Cited by-同舟云学术

Non-thermal treatment of Prunus mume fruit and quality characteristics of the dehydrated product

Published:2014-10 Issue:5 Volume:21 Page:652-660
ISSN:1738-7248
Container-title:Korean Journal of Food Preservation
language:en
Short-container-title:

Author:

Kang Ji-Hoon,Kim Nam-Ho,Song Kyung Bin

Publisher

The Korean Society of Food Preservation

Subject

Food Science

Link

http://www.ekosfop.or.kr/download/download_pdf?doi=10.11002/kjfp.2014.21.5.652

Reference39 articles.

1. Park LY Chae MH Lee SH Antibacterial activity of fresh Prunus mume and Prunus mume liqueur byproduct J Fd Hyg Safety 2007 22 77 81

2. Ko BS Park SK Choi SB Jun DW Jang JS Park SM Hypoglycemic effects of crude extracts of Prunus mume J Korean Soc Food Sci Nutr 2004 33 951 957

3. Lee OK Lee HJ Shin YS Ahn YG Jo HJ Shin HC Kang HA Quantitative analysis of the fruit flesh of Prunus mume Siebold & Zuccarni Korean J Medicinal Crop Sci 2007 15 143 147

4. Park SI Hong KH Effects of Japanese apicot (Prunus mume Sieb. et Zucc) flesh on baking properties of white breads Korean J Food Culture 2003 18 506 514

5. Beuchat LR Adler BB Lang MM Efficacy of chlorine and peroxyacetic acid sanitizer in killing Listeria monocytogenes on iceberg and romaine lettuce using simulated commercial processing conditions J Food Prot 2004 67 1238 1242 10.4315/0362-028x-67.6.1238

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