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RISS 인기검색어
- 검색키워드
- 저자 : Rhee B. O. (검색결과 86 건)
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Choi, Y.M.,Kim, O.Y.,Kim, K.H.,Kim, B.C.,Rhee, M.S. Blackwell Publishing Ltd 2009 Letters in applied microbiology Vol.49 No.4
<P>Abstract</P><P>Aims: </P><P>To evaluate the effectiveness of organic acids and supercritical carbon dioxide (SC-CO<SUB>2</SUB>) treatments as well as their combined effect for the reduction of nonpathogenic <I>Escherichia coli</I> and three pathogenic bacteria in fresh pork.</P><P>Methods and Results: </P><P>The different treatment conditions were as follows: (i) treatment with acetic (1%, 2% or 3%) or lactic acid (1%, 2% or 3%) only, (ii) treatment with SC-CO<SUB>2</SUB> at 12 MPa and 35°C for 30 min only and (iii) treatment with 3% acetic or lactic acid followed by treatment with SC-CO<SUB>2</SUB>. Within the same organic acid concentration, the lactic and acetic acid treatments had similar reductions. For the combined treatment of lactic acid and SC-CO<SUB>2</SUB>, micro-organism levels were maximally reduced, ranging from 2·10 to 2·60 log CFU cm<SUP>−2</SUP> (<I>E. coli</I>, 2·58 log CFU cm<SUP>−2</SUP>; <I>Listeria monocytogenes</I>, 2·60 log CFU cm<SUP>−2</SUP>; <I>Salmonella typhimurium</I>, 2·33 log CFU cm<SUP>−2</SUP>; <I>E. coli</I> O157:H7, 2·10 log CFU cm<SUP>−2</SUP>).</P><P>Conclusions: </P><P>The results of this study indicate that the combined treatments of SC-CO<SUB>2</SUB> and organic acids were more effective at destroying foodborne pathogens than the treatments of SC-CO<SUB>2</SUB> or organic acids alone.</P><P>Significance and Impact of the Study: </P><P>The combination treatment of SC-CO<SUB>2</SUB> and organic acids may be useful in the meat industry to help increase microbial safety.</P>
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국산 아피오스(Apios americana Medikus) 감자의 식품학적 성분분석
김영현 ( Y. H. Kim ),이성갑 ( S. K. Rhee ),이애리 ( A. R. Lee ),김단비 ( D. B. Kim ),이옥환 ( O. H. Lee ) 강원대학교 농업생명과학연구원 2014 농업생명환경연구 Vol.26 No.1
This study was to investigate the food components of apios pota b values of apios potato were 84.08 ± 0.01, 0.10 ± 0.02, 5.19 ± 0.01, respectively. The contents of vitamin B2 and vitamin C were 0.07 mg and 74 mg, respectively. In addition, amylose and dietary fiber contents were 9.34 and 20.38% respectively. These result indicate that apios potato has a rich dietary fiber and nutritional components as a food ingredient and functional food materials.
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