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Nutraceuticals and food v.8 no.1, 2003년, pp.89 - 92  

Gamma-Irradiation Provides Microbiological Protection While Maintaining Sensory Quality Change of Fresh Kale Juice During Storage

Kim, Jee-youn   (Department of Food Science and Technology, Chungnam National UniversityUU0001302  ); Song, Kyung-Bin   (Department of Food Science and Technology, Chungnam National UniversityUU0001302  );
  • 초록

    The effect of gamma-irradiation on microbiological growth in kale juice during storage was studied. Fresh kale juice was prepared and irradiated at 0, 1, 3, 5, 7, 10, and 15 kGy. D values for total bacteria, yeast and mold, Salmonella, E. coli, and Pseudomonas were 3.6, 4.0, 3.2, 1.4, and 1.6 kGy, respectively. E. coli and Pseudomonas were eliminated completely at 5 and 7 kGy, respectively. Gamma-irradiation also reduced total viable bacteria during storage. Therefore, these results indicate gamma-irradiation can prevent microbial spoilage of fresh kale juice by inactivating pathogenic microorganisms.


  • 주제어

    gamma-irradiation .   kale juice .   microbial spoilage.  

  • 참고문헌 (11)

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 저자의 다른 논문

  • Kim, Ji-youn (2)

    1. 2002 "Isolation of Angiotensin Converting Enzyme Inhibitors from Compositae Plants" Nutraceuticals and food 7 (2): 157~161    
  • Song, Kyung-Bin (134)

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