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Pasteurisasi pada Makanan

3 Juli 2023   08:07 Diperbarui: 3 Juli 2023   08:09 401
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Gambar 1. Kasus Salmonella pada makanan yang terbuat dari telur (Mihalache et al., 2022)

Akbas, M. Y., & lmez, H. (2007). Effectiveness of Organic Acid, Ozonated Water and Chlorine Dippings on Microbial Reduction and Storage Quality of Fresh-Cut Iceberg Lettuce. Journal of the Science of Food and Agriculture. https://doi.org/10.1002/jsfa.3016

Alabdali, T. A. M., Icyer, N. C., Ozkaya, G. U., & Durak, M. Z. (2020). Effect of Stand-Alone and Combined Ultraviolet and Ultrasound Treatments on Physicochemical and Microbial Characteristics of Pomegranate Juice. Applied Sciences. https://doi.org/10.3390/app10165458

Ar, B., Budak, N. H., Seydim, A. C., & Guzel-Seydim, Z. B. (2020). Effects of Ozonation on Apple Juice Quality. International Journal of Fruit Science. https://doi.org/10.1080/15538362.2020.1822263

Beltrn, D., Selma, M. V, Marn,  and A., & Gil, M. I. (2005). Ozonated Water Extends the Shelf Life of Fresh-Cut Lettuce. Journal of Agricultural and Food Chemistry, 14(53), 5654--5663. https://doi.org/10.1021/jf050359c

Botondi, R., Barone, M., & Grasso, C. (2021). A Review Into the Effectiveness of Ozone Technology for Improving the Safety and Preserving the Quality of Fresh-Cut Fruits and Vegetables. Foods. https://doi.org/10.3390/foods10040748

Bourgin, M., Beck, B., Boehler, M., Borowska, E., Fleiner, J., Salhi, E., Teichler, R., Gunten, U. von, Siegrist, H., & McArdell, C. S. (2018). Evaluation of a Full-Scale Wastewater Treatment Plant Upgraded With Ozonation and Biological Post-Treatments: Abatement of Micropollutants, Formation of Transformation Products and Oxidation by-Products. Water Research. https://doi.org/10.1016/j.watres.2017.10.036

Caldwell, M. M., Bornman, J. F., Ballar?, C. L., Flint, S. S., & Kulandaivelu, G. (2007). Terrestrial Ecosystems, Increased Solar Ultraviolet Radiation, and Interactions With Other Climate Change Factors. Photochemical & Photobiological Sciences. https://doi.org/10.1039/b700019g

Choi, L., & Nielsen, S. S. (2005). The Effects of Thermal and Nonthermal Processing Methods on Apple Cider Quality and Consumer Acceptability. Journal of Food Quality. https://doi.org/10.1111/j.1745-4557.2005.00002.x

Christen, L., Lai, C. T., Hartmann, B., Hartmann, P. E., & Geddes, D. T. (2013). The Effect of UV-C Pasteurization on Bacteriostatic Properties and Immunological Proteins of Donor Human Milk. Plos One. https://doi.org/10.1371/journal.pone.0085867

Donahue, D. W., Canitez, N., & Bushway, A. A. (2005). Uv Inactivation of E. Coli O157:h7 in Apple Cider: Quality, Sensory and Shelf-Life Analysis. Journal of Food Processing and Preservation. https://doi.org/10.1111/j.1745-4549.2004.23062.x

Flint, S. D., & Caldwell, M. M. (2003). A Biological Spectral Weighting Function for Ozone Depletion Research With Higher Plants. Physiologia Plantarum. https://doi.org/10.1034/j.1399-3054.2003.1170117.x

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