Concepedia

Combined effects of high hydrostatic pressure treatment and red ginseng concentrate supplementation on the inactivation of foodborne pathogens and the quality of ready-to-use kimchi sauce

Jeong Hyeon Lee, Kyung Bin Song, Eun Ji Choi, Hong Kyeong Kim, Hae Woong Park, Ho Hyun Chun

LWT · 2019 · 11 citations · 44 references

DOI

Concepts

References

44

Current status and future trends of high-pressure processing in food industry

Hsiao‐Wen Huang, Sz‐Jie Wu, Jen-Kai Lu et al. · Food Control · 2016 · 412 citations

, , +15

Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure

Elke Y. Wuytack, Ann M.J. Diels · International Journal of Food Microbiology · 2002 · 277 citations

, , +10

Improvements in the Quality and Shelf Life of Kimchi by Fermentation with the Induced Bacteriocin‐Producing Strain,  <i>Leuconostoc citreum</i>  GJ7 as a Starter

Ji Yoon Chang, Hae Choon Chang · Journal of Food Science · 2010 · 159 citations

, , +16

Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light

Katherine L. Bialka, Virendra M. Puri · Journal of Food Engineering · 2007 · 156 citations

, , +12

The effect of thermal pasteurization and high pressure processing at cold and mild temperatures on the chemical composition, microbial and enzyme activity in strawberry purée

Krystian Marszałek, M. Mitek, Sylwia Skąpska · Innovative Food Science & Emerging Technologies · 2014 · 128 citations

, , +17