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Commercial Scale Pulsed Electric Field Processing of Tomato Juice

Journal of agricultural and food chemistry, 2003-05, Vol.51 (11), p.3338-3344

2003

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Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lactoperoxidase systems

Journal of food science, 2005-03, Vol.70 (2), p.M87-M94

2005

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Ascorbic Acid-Containing Whey Protein Film Coatings for Control of Oxidation

Journal of agricultural and food chemistry, 2007-04, Vol.55 (8), p.2964-2969

2007

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Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods

IEEE transactions on plasma science, 2007-02, Vol.35 (1), p.59-73

2007

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Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli. O157:H7

Journal of food science, 2005-09, Vol.70 (7), p.m332-m338

2005

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Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System

Journal of food science, 2005-09, Vol.70 (7), p.m317-m324

2005

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Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon

Journal of food engineering, 2008, Vol.84 (1), p.39-47

2008

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Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system

Journal of food engineering, 2007-06, Vol.80 (4), p.1116-1124

2007

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Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme

Journal of food protection, 2005-11, Vol.68 (11), p.2317-2325

2005

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Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted Turkey by edible whey protein coatings incorporating the lactoperoxidase system

Journal of food protection, 2006-04, Vol.69 (4), p.784-793

2006

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Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon

Journal of food engineering, 2007, Vol.84 (1), p.39-47

2007

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The Hazard Analysis and Critical Control Point(HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme

Food science and biotechnology, 2006, Vol.15 (5), p.1-13

2006

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Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Saqlmonella enterica and Escherichia coli O157:H7

Journal of food science, 2005-09, Vol.70 (7), p.M332

2005

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Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto‐ferrin Hydrolysate, and Lactoperoxidase Systems

Journal of food science, 2005-03, Vol.70 (2), p.M87-M94

2005

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The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme: A Review

Food Science and Biotechnology, 2006, 15(5), , pp.651-663

2006

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Extending shelf life of juice products by pulsed electric fields

Min, Seacheol

2003

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The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme: A Review

Food science and biotechnology, 2006-10, Vol.15 (5), p.651-663

2006

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Packaging for High‐Pressure Processing, Irradiation, and Pulsed Electric Field Processing

Packaging for Nonthermal Processing of Food, 2007, p.67-86

2007

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27 - Packaging for nonthermal food processing

Innovations in Food Packaging, 2005, p.482-500

2005

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Edible Coatings Containing Bioactive Antimicrobial Agents

Packaging for Nonthermal Processing of Food, 2007, p.29-52

2007

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Packaging for Nonthermal Food Processing

Innovations in Food Packaging, 2005, p.1-1

Han Jung H

2005

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Milk And Cheese Industries. Ice Creams
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Food Microbiology
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Edible Films
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Lactoperoxidase
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Commercial Scale Pulsed Electric Field Processing of Tomato Juice

Inhibition of Penicillium commune by edible whey protein films incorporating lactoferrin, lactoferrin hydrolysate, and lactoperoxidase systems

Ascorbic Acid-Containing Whey Protein Film Coatings for Control of Oxidation

Pulsed Electric Fields: Processing System, Microbial and Enzyme Inhibition, and Shelf Life Extension of Foods

Antimicrobial effects of lactoferrin, lysozyme, and the lactoperoxidase system and edible whey protein films incorporating the lactoperoxidase system against Salmonella enterica and Escherichia coli. O157:H7

Listeria monocytogenes Inhibition by Whey Protein Films and Coatings Incorporating the Lactoperoxidase System

Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon

Diffusion of thiocyanate and hypothiocyanite in whey protein films incorporating the lactoperoxidase system

Listeria monocytogenes inhibition by whey protein films and coatings incorporating lysozyme

Inhibition of Salmonella enterica and Escherichia coli O157:H7 on roasted Turkey by edible whey protein coatings incorporating the lactoperoxidase system

Diffusion of the antimicrobial lysozyme from a whey protein coating on smoked salmon

The Hazard Analysis and Critical Control Point(HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme

Antimicrobial Effects of Lactoferrin, Lysozyme, and the Lactoperoxidase System and Edible Whey Protein Films Incorporating the Lactoperoxidase System Against Saqlmonella enterica and Escherichia coli O157:H7

Inhibition of Penicillium commune by Edible Whey Protein Films Incorporating Lactoferrin, Lacto‐ferrin Hydrolysate, and Lactoperoxidase Systems

The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme: A Review

Extending shelf life of juice products by pulsed electric fields

The Hazard Analysis and Critical Control Point (HACCP) System and Its Implementation in an Aseptic Thermal Juice Processing Scheme: A Review

Packaging for High‐Pressure Processing, Irradiation, and Pulsed Electric Field Processing

27 - Packaging for nonthermal food processing

Edible Coatings Containing Bioactive Antimicrobial Agents

Packaging for Nonthermal Food Processing

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