脉冲强光技术在鲜切果蔬保鲜加工中应用研究进展

[21] Inactivation differences of microorganisms by low pressure UV and pulsed xenon lamps .2 Otaki,M,Okuda,A,Tajima,K,Iwasaki,T,Kinoshita,S,Ohgaki,S. Water Science and Technology . 2003

[22] Preservation methods for minimally processed refrigerated fruits and vegetables .2 Wiley R C. Springer . 1994

[23] Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities[J] . Francisco Artés,Perla Gómez,Encarna Aguayo,Víctor Escalona,Francisco Artés-Hernández.Postharvest Biology and Technology . 2008 (3)

[24] Pulsed light for food decontamination: a review[J] . Vicente M. Gómez-López,Peter Ragaert,Johan Debevere,Frank Devlieghere.Trends in Food Science & Technology . 2007 (9)

[25] Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light[J] . Katherine L. Bialka,Ali Demirci,Virendra M. Puri.Journal of Food Engineering . 2007 (3)

[26] Bio-preservation of fresh-cut tomatoes using natural antimicrobials [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (05) : 1047 - 1055

[27] Treatment of slices from carrot (Daucus carota) using high intensity white pulsed light [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 224 (05) : 561 - 566

[28] Intense light pulses decontamination of minimally processed vegetables and their shelf-life [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 103 (01) : 79 - 89

[29] Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena[J] . International Journal of Food Microbiology . 2003 (1)

[30] Damage of yeast cells induced by pulsed light irradiation[J] . Kazuko Takeshita,Junko Shibato,Takashi Sameshima,Sakae Fukunaga,Seiichiro Isobe,Keizo Arihara,Makoto Itoh.International Journal of Food Microbiology . 2002 (1)

[21] Inactivation differences of microorganisms by low pressure UV and pulsed xenon lamps .2 Otaki,M,Okuda,A,Tajima,K,Iwasaki,T,Kinoshita,S,Ohgaki,S. Water Science and Technology . 2003

[22] Preservation methods for minimally processed refrigerated fruits and vegetables .2 Wiley R C. Springer . 1994

[23] Sustainable sanitation techniques for keeping quality and safety of fresh-cut plant commodities[J] . Francisco Artés,Perla Gómez,Encarna Aguayo,Víctor Escalona,Francisco Artés-Hernández.Postharvest Biology and Technology . 2008 (3)

[24] Pulsed light for food decontamination: a review[J] . Vicente M. Gómez-López,Peter Ragaert,Johan Debevere,Frank Devlieghere.Trends in Food Science & Technology . 2007 (9)

[25] Modeling the inactivation of Escherichia coli O157:H7 and Salmonella enterica on raspberries and strawberries resulting from exposure to ozone or pulsed UV-light[J] . Katherine L. Bialka,Ali Demirci,Virendra M. Puri.Journal of Food Engineering . 2007 (3)

[26] Bio-preservation of fresh-cut tomatoes using natural antimicrobials [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2008, 226 (05) : 1047 - 1055

[27] Treatment of slices from carrot (Daucus carota) using high intensity white pulsed light [J]. EUROPEAN FOOD RESEARCH AND TECHNOLOGY, 2007, 224 (05) : 561 - 566

[28] Intense light pulses decontamination of minimally processed vegetables and their shelf-life [J]. INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 2005, 103 (01) : 79 - 89

[29] Combinations of pulsed white light and UV-C or mild heat treatment to inactivate conidia of Botrytis cinerea and Monilia fructigena[J] . International Journal of Food Microbiology . 2003 (1)

[30] Damage of yeast cells induced by pulsed light irradiation[J] . Kazuko Takeshita,Junko Shibato,Takashi Sameshima,Sakae Fukunaga,Seiichiro Isobe,Keizo Arihara,Makoto Itoh.International Journal of Food Microbiology . 2002 (1)