Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 정명수 | * |
dc.date.accessioned | 2018-03-13T16:30:21Z | - |
dc.date.available | 2018-03-13T16:30:21Z | - |
dc.date.issued | 2018 | * |
dc.identifier.issn | 1226-7708 | * |
dc.identifier.issn | 2092-6456 | * |
dc.identifier.other | OAK-22007 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/241194 | - |
dc.description.abstract | Most commercial dried laver products show higher microbial contamination. This work evaluated effects of approved dose (7 kGy)-recommended in the Korean Food Code for algal food-of electron beam (E-beam) irradiation on microbiological, physicochemical and luminescence properties of dried laver products. E-beam irradiation caused dose-dependent microbial reductions. For example, a 4 kGy irradiation dose reduced coliform (< 2.5 log CFU/g) to undetectable levels (< 10 CFU/g), while a 7 kGy irradiation dose reduced total aerobic bacteria count (6.6 log CFU/g) by approximately 2 log cycles. Physicochemical attributes of dried lavers were not significantly (p > 0.05) affected before and after 7 kGy irradiation, but carotenoid content was significantly (p < 0.05) reduced at 10 kGy irradiation. Irradiated samples (> 4 kGy) could be detected from non-irradiated ones by luminescence techniques. Overall, results indicated that < 7 kGy irradiation is recommended along with other heat treatment for improving microbiological contamination by at most 4 log CFU/g in dried lavers. | * |
dc.language | English | * |
dc.publisher | KOREAN SOCIETY FOOD SCIENCE & | * |
dc.publisher | TECHNOLOGY-KOSFOST | * |
dc.subject | Dried laver | * |
dc.subject | Microbial load | * |
dc.subject | Irradiation | * |
dc.subject | Quality | * |
dc.subject | Luminescence detection | * |
dc.title | Effects of approved dose of e-beam irradiation on microbiological and physicochemical qualities of dried laver products and detection of their irradiation status | * |
dc.type | Article | * |
dc.relation.issue | 1 | * |
dc.relation.volume | 27 | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.index | KCI | * |
dc.relation.startpage | 233 | * |
dc.relation.lastpage | 240 | * |
dc.relation.journaltitle | FOOD SCIENCE AND BIOTECHNOLOGY | * |
dc.identifier.doi | 10.1007/s10068-017-0194-z | * |
dc.identifier.wosid | WOS:000423566000028 | * |
dc.identifier.scopusid | 2-s2.0-85041444043 | * |
dc.author.google | Lee, Eun-Jin | * |
dc.author.google | Ameer, Kashif | * |
dc.author.google | Kim, Gui-Ran | * |
dc.author.google | Chung, Myong-Soo | * |
dc.author.google | Kwon, Joong-Ho | * |
dc.contributor.scopusid | 정명수(15057605800) | * |
dc.date.modifydate | 20240322114751 | * |