Microbial inactivation in fresh and minimally processed foods by intense pulsed light (IPL) treatment.

Hwang, Hee-Jeong; Park, Ju-Yeon; Chung, Myong-Soo; Cheigh, Chan-Ick

Hwang, Hee-Jeong; Park, Ju-Yeon; Chung, Myong-Soo; Cheigh, Chan-Ick.

Afiliação

Hwang HJ; Research Institute of Biotechnology and Medical Converged Sciences, Dongguk University, Goyang, 10326 South Korea.
Park JY; Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 South Korea.
Chung MS; Department of Food Science and Engineering, Ewha Womans University, Seoul, 03760 South Korea.
Cheigh CI; Department of Food and Food Service Industry, Kyungpook National University, Sangju, 37131 South Korea.

Food Sci Biotechnol ; 30(7): 939-948, 2021 Jul.

Article em En | MEDLINE | ID: mdl-34395025

Palavras-chave

Garlic; Indigenous microorganism; Intense pulsed light; Manila clam; Minimally processed food; Squid

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Texto completo: 1 Base de dados: MEDLINE Métodos Terapêuticos e Terapias MTCI: Plantas_medicinales Idioma: En Revista: Food Sci Biotechnol Ano de publicação: 2021 Tipo de documento: Article

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