학술논문
Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients
이용수 0
- 영문명
- 발행기관
- 한국축산식품학회
- 저자명
- Ui-Bin Baek Hack-Youn Kim
- 간행물 정보
- 『Food Science of Animal Resources』제44권 제5호, 967~987쪽, 전체 21쪽
- 주제분류
- 농수해양 > 식품과학
- 파일형태
- 발행일자
- 2024.08.31
5,320원
구매일시로부터 72시간 이내에 다운로드 가능합니다.
이 학술논문 정보는 (주)교보문고와 각 발행기관 사이에 저작물 이용 계약이 체결된 것으로, 교보문고를 통해 제공되고 있습니다.
국문 초록
Recently, as the concept of pet food that satisfies both nutritional needs and the five senses has evolved, so too has the demand for effective pet food non-thermal sterilization methods. Prominent non-thermal technologies include high-pressure processing, plasma, and radiation, which are favored for their ability to preserve nutrients, avoid residues, and minimize compositional changes, thereby maintaining quality and sensory properties. However, to assess their effectiveness on pet food, it is essential to optimize operational parameters such as pressure levels, plasma intensity, radiation dosage, and temperature. Further studies are needed to evaluate microbial sterilization efficacy and sensory attributes. This exploration is expected to lay the groundwork for preventing zoonotic diseases and improving the production of high-quality pet food.
영문 초록
목차
Introduction
High-Pressure Processing
Plasma
Radiation
Conclusion
References
해당간행물 수록 논문
- Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients
- ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources
- Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model
- Psychrotrophic Bacteria Threatening the Safety of Animal-Derived Foods: Characteristics, Contamination, and Control Strategies
- Comparative Study on the Postmortem Proteolysis and Shear Force during Aging of Pork and Beef Semitendinosus Muscles
- Quality Characteristics of Meat Analogs through the Incorporation of Textured Vegetable Protein and Tenebrio molitor Larvae in the Presence of Transglutaminase
- Evaluating the Potential of Vegetable Powders as Nitrite Replacements in Cured Pork Sausages: Effects of Different Processing Methods to Produce Chinese Cabbage and Radish Powders
- Effect of Non-Meat Proteins on Storage Characteristics and Amino Acid Composition of Pork Emulsified Sausages
- Effects of Broth pH and Chilling Storage on the Changes in Volatile Profiles of Boiled Chicken Flesh
- Comparison of Soy and Pea Protein for Cultured Meat Scaffolds: Evaluating Gelation, Physical Properties, and Cell Adhesion
- Effect of Paprika Powder on the Antioxidant Capacity of Emulsion-Type Sausages
- Impact of Packaging Methods Coupled with High Barrier Packaging Loaded with TiO2 on the Preservation of Chilled Pork
- Development and Comparative Evaluation of Imitated Fiber from Different Protein Sources Using Wet-Spinning
- Effect of Chicken Age on Proliferation and Differentiation Abilities of Muscle Stem Cells and Nutritional Characteristics of Cultured Meat Tissue
- Comparison of Muscle Fiber and Meat Quality Characteristics of Beef Strip Loin, Tenderloin, and Round Cuts among Jeju Black Cattle, Hanwoo, and Their Crossbreeds
참고문헌
관련논문
농수해양 > 식품과학분야 BEST
- 대체단백질식품(식물성 대체육, 배양육, 식용곤충) 국내외 시장 현황 및 연구
- 못난이 농산물이 일반 농산물 가격과 사회 후생에 미치는 영향
- 친환경 농산물 구매에 대한 가치소비의 영향
농수해양 > 식품과학분야 NEW
- Current Status of Non-Thermal Sterilization by Pet Food Raw Ingredients
- ω-6 and ω-3 Polyunsaturated Fatty Acids: Inflammation, Obesity and Foods of Animal Resources
- Integrative Analysis of Probiotic-Mediated Remodeling in Canine Gut Microbiota and Metabolites Using a Fermenter for an Intestinal Microbiota Model
최근 이용한 논문
교보eBook 첫 방문을 환영 합니다!
신규가입 혜택 지급이 완료 되었습니다.
바로 사용 가능한 교보e캐시 1,000원 (유효기간 7일)
지금 바로 교보eBook의 다양한 콘텐츠를 이용해 보세요!