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Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder
DC Field | Value | Language |
---|---|---|
dc.contributor.author | Kim, Hyun-Joo | - |
dc.contributor.author | Yong, Hae In | - |
dc.contributor.author | Jayasena, Dinesh D. | - |
dc.contributor.author | Lee, Hyun Jung | - |
dc.contributor.author | Lee, Haelim | - |
dc.contributor.author | Jo, Cheorun | - |
dc.date.accessioned | 2024-08-08T01:37:06Z | - |
dc.date.available | 2024-08-08T01:37:06Z | - |
dc.date.created | 2018-01-10 | - |
dc.date.created | 2018-01-10 | - |
dc.date.issued | 2016-04 | - |
dc.identifier.citation | Food Science and Biotechnology, Vol.25 No.2, pp.637-642 | - |
dc.identifier.issn | 1226-7708 | - |
dc.identifier.uri | https://hdl.handle.net/10371/206973 | - |
dc.description.abstract | The effect of electron beam (EB) irradiation on inactivation of foodborne microorganisms and the quality of whole egg powder (WEP) was investigated. WEP sample was irradiated (0, 1, 2, and 4 kGy) and stored for 2 months at 25 degrees C. The D-10 values for Escherichia coli, Listeria monocytogenes, and Salmonella Typhimurium were 0.26, 0.13, and 0.26 kGy, respectively. The L* value increased, while the a* and b* values decreased with increasing irradiation dose. Foaming ability of irradiated samples increased at 0 and 1 months, but not at 2 month. The peroxide value of sample increased both with irradiation and storage. After 1 and 2 months, samples irradiated at 2 and 4 kGy had lower sensory scores for color than those irradiated at 1 kGy. These results suggested that the use of low-dose EB irradiation (<= 2 kGy) could improve microbial safety and foaming ability of the WEP with minimal quality changes. | - |
dc.language | 영어 | - |
dc.publisher | 한국식품과학회 | - |
dc.title | Microbial safety and physicochemical characteristics of electron beam irradiated whole egg powder | - |
dc.type | Article | - |
dc.identifier.doi | 10.1007/s10068-016-0089-4 | - |
dc.citation.journaltitle | Food Science and Biotechnology | - |
dc.identifier.wosid | 000375634700039 | - |
dc.identifier.scopusid | 2-s2.0-84964000424 | - |
dc.citation.endpage | 642 | - |
dc.citation.number | 2 | - |
dc.citation.startpage | 637 | - |
dc.citation.volume | 25 | - |
dc.identifier.kciid | ART002101760 | - |
dc.description.isOpenAccess | Y | - |
dc.contributor.affiliatedAuthor | Jo, Cheorun | - |
dc.type.docType | Article | - |
dc.description.journalClass | 1 | - |
dc.subject.keywordPlus | FUNCTIONAL-PROPERTIES | - |
dc.subject.keywordPlus | SHELL EGGS | - |
dc.subject.keywordPlus | QUALITY ATTRIBUTES | - |
dc.subject.keywordPlus | INACTIVATION | - |
dc.subject.keywordPlus | SALMONELLA | - |
dc.subject.keywordPlus | RADIATION | - |
dc.subject.keywordPlus | YOLK | - |
dc.subject.keywordAuthor | whole egg powder | - |
dc.subject.keywordAuthor | electron beam irradiation | - |
dc.subject.keywordAuthor | microorganism | - |
dc.subject.keywordAuthor | quality | - |
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- College of Agriculture and Life Sciences
- Department of Agricultural Biotechnology
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