Prevention of quality deterioration in concentrated strawberry puree by employing pH regulators during heat treatment

농축 블루베리 퓌레 열처리 시 pH 조절제의 품질 저하 억제 효과

Combined treatment of chlorine dioxide gas, mild heat, and fumaric acid on inactivation of Listeria monocytogenes and quality of Citrus unshiu marc. during storage

Combined treatments of chestnut shell extract, fumaric acid, and mild heat to inactivate foodborne pathogens inoculated on beetroot (Beta vulgaris L.) leaves

블루베리 분말을 함유한 블루베리 머핀 개발 및 가스치환포장된블루베리 머핀의 유통기한 결정

Cold plasma treatments for improvement of the applicability of defatted soybean meal-based edible film in food packaging

Combined treatment of fumaric acid with mild heat to inactivate microorganisms on fresh spinach during storage

유동 초고압 공정을 이용한 오렌지 주스의 보존성 향상

Cold plasma treatment for the microbiological safety of cabbage, lettuce, and dried figs

Plasticization and moisture sensitivity of potato peel-based biopolymer films