Microbial Inactivation in Kimchi Saline Water Using Microwave Plasma Sterilization System-Reference-Cited by-同舟云学术

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Microbial Inactivation in Kimchi Saline Water Using Microwave Plasma Sterilization System

Published:2011-01-31 Issue:1 Volume:40 Page:123-127
ISSN:1226-3311
Container-title:Journal of the Korean Society of Food Science and Nutrition
language:en
Short-container-title:Journal of the Korean Society of Food Science and Nutrition

Author:

Yu Dong-Jin,Shin Yoon-Ji,Kim Hyun-Jin,Song Hyeon-Jeong,Lee Ji-Hye,Jang Sung-Ae,Jeon So-Jung,Hong Soon-Taek,Kim Sung-Jae,Song Kyung-Bin

Publisher

The Korean Society of Food Science and Nutrition

Subject

Nutrition and Dietetics,Food Science

Link

http://ocean.kisti.re.kr/downfile/crosscheck/kfn/JAKO201107049668503.pdf

Reference7 articles.

1. Use of waste Chinese cabbage as a substrate for yeast biomass production

2. Cleaner production option in a food (Kimchi) industry

3. Effect of Ozone Treatment for Sanitation of Chinese Cabbage and Salted Chinese Cabbage

4. Effect of UV-C irradiation on the inactivation of inoculated pathogens and quality of chicken breasts during storage

5. Ultraviolet Light

Cited by 5 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Supercooling as a potentially improved storage option for commercial kimchi;Journal of Food Science;2021-02-18

2. Microwave- and radio-frequency-powered cold plasma applications for food safety and preservation;Advances in Cold Plasma Applications for Food Safety and Preservation;2020

3. Effects of a Pre-Filter and Electrolysis Systems on the Reuse of Brine in the Chinese Cabbage Salting Process;Preventive Nutrition and Food Science;2016-06-30

4. Combined Effects of Sanitizer Mixture and Antimicrobial Ice for Improving Microbial Quality of Salted Chinese Cabbage during Low Temperature Storage;Journal of the Korean Society of Food Science and Nutrition;2015-11-30

5. Inactivation of Foodborne Pathogenic Bacteria in Corn Silk Tea Using a Microwave Plasma Sterilization System;Journal of the Korean Society of Food Science and Nutrition;2011-08-31

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