참고문헌
- Marques-Vidal P, Ravasco P, Camilo M (2006) Food stuffs and colorectal cancer risk: a review. Clin Nutr, 25, 14-36 https://doi.org/10.1016/j.clnu.2005.09.008
- Kim HC, Lee SI (1991) A comparative study on the health effect of Rubus coreanum. J Herbol, 6, 3-11
- Kim MJ, Lee U, Kim SH, Chung HG (2002) Variation of leaf, fruiting and fruit characteristics in Rubus coreanus Miq. Korean J Breed, 34, 50-56
- Choi MR, Oh SW, Lee SY (2008) Efficacy of chemical sanitizer in reducing levels of foodborne pathogens and formation of chemically injured cells an cabbage. J Korean Soc Food Sci Nutr, 37, 1337-1342 https://doi.org/10.3746/jkfn.2008.37.10.1337
- Daniel L, Yanyun Z (2007) Innovations in the development and application of edible coating for fresh and minimally processed fruits and vegetables. Compr Rev Food Sci F, 6, 60-75 https://doi.org/10.1111/j.1541-4337.2007.00018.x
- Shigenobu K, Seiichiro I (2007) Microbial control of fresh produce using electrolyzed water. Jpn Agr Res, 41, 273-282 https://doi.org/10.6090/jarq.41.273
- Jung SW, Park KJ, Park KJ, Park BI, Kim YH (1996) Surface sterilization effect of electrolyzed acid water on vegetable. Korean J Food Sci Technol, 28, 1045-1051
- Kim YG, Kim TW, Ding T, Oh DH (2009) Effect of electrolyzed water and citric acid on quality enhancement and microbial inhibition in head lettuce. Korean J Food Sci Technol, 41, 578-586
- Park SS, Sung JM, Jeong JW, Park KJ, Lim JH (2012) Efficacy of electrolyzed water and aqueous chlorine dioxide for reducing pathogenic microorganism on chinese cabbage. Korean J Food Sci Technol, 44, 240-246 https://doi.org/10.9721/KJFST.2012.44.2.240
- Yoo JY, Jang KI (2011) Changes in Quality of Soybean Sprouts Washed with Electrolyzed Water during Storage. J Korean Soc Food Sci Nutr, 40, 586-592 https://doi.org/10.3746/jkfn.2011.40.4.586
- Koseki S, Yosida K, Kamitani Y, Itoh K (2004) Efficacy of acidic electrolyzed water for microbial decontamination of cucumbers and strawberries. J Food Protect, 66, 1247-1251
- Koseki S, Yoshida K, Isobe S, Itoh K (2001) Decontamination of lettuce using acidic electrolyzed water. J Food Protect, 64, 652-658 https://doi.org/10.4315/0362-028X-64.5.652
- Park CM, Hung YC, Doyle MP, Ezeke GOI, Kim C (2001) Pathogen reduction and quality of lettuce treated with electrolyzed water. J Food Sci, 66, 1368-1372 https://doi.org/10.1111/j.1365-2621.2001.tb15216.x
- Beuchat LR, Pettigre CA, Tremblay ME, Roselle BJ, Scoute AJ (2005) Lethality of chlorine, chlorine dioxide, and a commercial fruit and vegetable sanitizer to vegetative cells and spores of Bacillus cereus and spores of Bacillus thurigiensis. J Ind Microbiol Biotechnol, 32, 301-308 https://doi.org/10.1007/s10295-005-0212-7
- Chang DS, Kim YM, Kim YG (1979) Bacteriological study on cultured vegetables. Bull Kor Fish Soc, 12, 261-266
- Materon LA (2003) Survival of Escherichia coli O157:H7 applied to cantaloupes and the effectiveness of chlorinated water and lactic acid as disinfectants. World J Microbiol Biotech, 19, 867-873 https://doi.org/10.1023/A:1026067405248
- Park KJ, Lim JH, Kim BK, Kim JC, Jeong JW, Jeong SW (2008) Effect of aqueous chlorine dioxide and citric acid on reduction of Salmonella typhimurium on sprouting radish seeds. Korean J Food Preserv, 15, 754-759
- Ryu SH (2007) Effects of aqueous chlorine dioxide against Escherichia coli O157:H7 and Listeria monocytogenes on broccoli served in foodservice institutions. J Korean Soc Food Sci Nutr, 36, 1622-1627 https://doi.org/10.3746/jkfn.2007.36.12.1622
- Aebi H (1974) Catalase. In: Bergmeyer HU, ed. Methods of Enzymatic Analysis, Verlag Chemie-Academic Press, New York, p 673-684
- Kar M, Mishra D (1976) Catalase, peroxidase and polyphenoloxidase activities during rice leaf senescence. Plant Physiol, 57, 315-319 https://doi.org/10.1104/pp.57.2.315
- Kumazawa S, Hamasaka T, Nakayama T (2004) Antioxidant activity of propolis of various geographic origins. Food Chem, 84, 329-339 https://doi.org/10.1016/S0308-8146(03)00216-4
- Izumi H (1999) Electrolyzed water as a disinfectant for fresh-cut vegetable. J Food Sci, 64, 536-539 https://doi.org/10.1111/j.1365-2621.1999.tb15079.x
- Chang TW, Han JS, Song OJ, Chung DH, Shin IS (2004) Study on reducing methods of natural food-borne pathogenic microorganism originated from Saengshik. Korean J Food Sci Technol, 36, 1020-1025
- Park KJ, Lim JH, Kim JH, Jeong JW, Jo JH, Jeong SW (2007) Reduction of microbial load on radish (Raphanus sativus L.) seeds by aqueous chlorine dioxide and hot water treatments. Korean J Food Preserv, 14, 487-491
- Singh N, Singh RK, Bhunia AK (2003) Sequential disinfection of Escherichia coli O157:H7 inoculated alfalfa seeds before an during sprouting using aqueous chlorine dioxide, ozonated water, and thyme essential oil. Lebensm-Wiss U-Technol, 36, 235-243 https://doi.org/10.1016/S0023-6438(02)00224-4
- Taormina PJ, Beuchatn LR (1999) Comparison of chemical treatment to eliminate enterohemorrhagic Escherichia coli O157:H7 on alfalfa seeds. J Food Prot, 62, 318-324 https://doi.org/10.4315/0362-028X-62.4.318
- Granum PE, Lund T (1997) Bacillus cereus and its food poisoning toxins. FEMS Microbiol Lett, 157, 223-228 https://doi.org/10.1111/j.1574-6968.1997.tb12776.x
- Jorge UR, Schafer HW, Zottola EA, Davidson PM (1997) Inhibition of Listeria monocytogenes, Escherichia coli O157:H7, and Micrococcus luteus by Linear Furanocoumarins in a Model Food System. J Food Protect, 60, 1050-1054 https://doi.org/10.4315/0362-028X-60.9.1050
- Liu M, Qian B, Zhang H, Deng Y, Shen Y, Ping J, Cao L (2010) Sanitizer treatments alleviate lignification of sliced few-flower wild rice (Zizania latifolia Turcz.). Food Res Int, 43, 2363-2368 https://doi.org/10.1016/j.foodres.2010.09.004
- Naczk M, Shahidi F (2003) Phenolic compounds in plant foods: Chemistry and health benefits. Nutraceuticals Food, 8, 200-218 https://doi.org/10.3746/jfn.2003.8.2.200
- Lee MW (1995) Phenolic compounds from the leaves of Rubus coreanum. Korean J Pharmacogn, 39, 200-204
- Vandekinderen I, Camp JV, Meulenaer BD, Veramme K, Bernaert N, Denon Q, Ragaert P, Devlieghere F (2009) Moderate and high doses of sodium hypochlorite, neutral electrolyzed oxidizing water, peroxyacetic acid, and gaseous chlorine dioxide did Not affect the nutritional and sensory qualities of fresh-cut iceberg lettuce (Lactuca sativa Var. capitata L.) after washing. J Agric Food Chem, 57, 4195-4203 https://doi.org/10.1021/jf803742v
피인용 문헌
- Enhanced antimicrobial effectiveness of Omija (Schizamdra chinesis Baillon) by ClO2(chlorine dioxide) treatment vol.20, pp.6, 2013, https://doi.org/10.11002/kjfp.2013.20.6.871
- Effects of combined acetic acid and UV-C irradiation treatment on the microbial growth and the quality of sedum during its storage vol.21, pp.4, 2014, https://doi.org/10.11002/kjfp.2014.21.4.581
- 전해수 처리에 의한 미역의 대장균군 억제효과 vol.43, pp.1, 2013, https://doi.org/10.4014/mbl.1410.10003