{"status":"ok","message-type":"work","message-version":"1.0.0","message":{"indexed":{"date-parts":[[2026,8,4]],"date-time":"2026-08-04T09:52:53Z","timestamp":1785837173242,"version":"3.56.0"},"reference-count":93,"publisher":"Springer Science and Business Media LLC","issue":"2","license":[{"start":{"date-parts":[[2024,3,1]],"date-time":"2024-03-01T00:00:00Z","timestamp":1709251200000},"content-version":"unspecified","delay-in-days":0,"URL":"http:\/\/creativecommons.org\/licenses\/by-nc\/3.0"}],"funder":[{"DOI":"10.13039\/501100003624","name":"Ministry of Agriculture, Food and Rural\n                                Affairs","doi-asserted-by":"publisher","award":["322018-4"],"award-info":[{"award-number":["322018-4"]}],"id":[{"id":"10.13039\/501100003624","id-type":"DOI","asserted-by":"publisher"}]}],"content-domain":{"domain":["www.kosfaj.org"],"crossmark-restriction":true},"short-container-title":["Food Sci Anim Resour"],"published-print":{"date-parts":[[2024,3]]},"DOI":"10.5851\/kosfa.2024.e4","type":"journal-article","created":{"date-parts":[[2024,1,10]],"date-time":"2024-01-10T23:15:51Z","timestamp":1704928551000},"page":"309-325","update-policy":"https:\/\/doi.org\/10.5851\/crossmark_policy","source":"Crossref","is-referenced-by-count":5,"title":["Nonthermal Sterilization of Animal-based Foods by Intense Pulsed\n                    Light Treatment"],"prefix":"10.1007","volume":"44","author":[{"ORCID":"https:\/\/orcid.org\/0000-0003-3077-2370","authenticated-orcid":false,"given":"Gyeong Mi","family":"Lee","sequence":"first","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]},{"ORCID":"https:\/\/orcid.org\/0000-0002-7303-7483","authenticated-orcid":false,"given":"Jung-Kue","family":"Shin","sequence":"additional","affiliation":[],"role":[{"vocabulary":"crossref","role":"author"}]}],"member":"297","published-online":{"date-parts":[[2024,3,1]]},"reference":[{"key":"key2.0241010034359e+13_B1","doi-asserted-by":"crossref","first-page":"254","DOI":"10.1258\/0007142001902932","article-title":"The future relationship between the media, the food industry and\n                        the consumer","volume":"1","author":"Anderson","year":"2000","journal-title":"Br Med Bull"},{"key":"key2.0241010034359e+13_B2","doi-asserted-by":"crossref","first-page":"599","DOI":"10.1016\/j.foodcont.2014.08.006","article-title":"Improved process for decontamination of whey by a continuous\n                        flow-through pulsed light system","volume":"47","author":"Art\u00edguez","year":"2015","journal-title":"Food Control"},{"key":"key2.0241010034359e+13_B3","doi-asserted-by":"crossref","first-page":"2848","DOI":"10.3390\/foods11182848","article-title":"Pulsed light application for Campylobacter\n                        control on poultry meat and its effect on colour and volatile\n                        profile","volume":"11","author":"Baptista","year":"2022","journal-title":"Foods"},{"key":"key2.0241010034359e+13_B4","doi-asserted-by":"crossref","DOI":"10.4315\/0362-028X.JFP-13-559","volume-title":"Decontamination of hard cheeses by pulsed UV-light","author":"Can","year":"2014"},{"key":"key2.0241010034359e+13_B5","doi-asserted-by":"crossref","first-page":"100923","DOI":"10.1016\/j.psj.2020.12.021","article-title":"The efficacy of pulsed ultraviolet light processing for table and\n                        hatching eggs","volume":"100","author":"Cassar","year":"2021","journal-title":"Poult Sci"},{"key":"key2.0241010034359e+13_B6","doi-asserted-by":"crossref","first-page":"663","DOI":"10.1177\/10820132211049610","article-title":"Pulsed ultraviolet light decontamination of meat conveyor\n                        surfaces","volume":"28","author":"Cassar","year":"2021","journal-title":"Food Sci Technol Int"},{"key":"key2.0241010034359e+13_B7","doi-asserted-by":"crossref","first-page":"4495","DOI":"10.1007\/s11694-023-01976-8","article-title":"Response surface optimization of the enzymatic clarification\n                        process for apple ber juice and pasteurization by thermal and pulsed light\n                        treatments","volume":"17","author":"Chakraborty","year":"2023","journal-title":"J Food Meas Charact"},{"key":"key2.0241010034359e+13_B8","doi-asserted-by":"crossref","first-page":"745","DOI":"10.1016\/j.foodres.2013.08.025","article-title":"Intense pulsed light (IPL) and UV-C treatments for inactivating\n                            Listeria monocytogenes on solid medium and\n                        seafoods","volume":"54","author":"Cheigh","year":"2013","journal-title":"Food Res Int"},{"key":"key2.0241010034359e+13_B9","doi-asserted-by":"crossref","first-page":"23","DOI":"10.1016\/j.foodchem.2019.05.180","article-title":"Effects of intense pulsed light on Cronobacter\n                            sakazakii and Salmonella surrogate\n                            Enterococcus faecium inoculated in different powdered\n                        foods","volume":"296","author":"Chen","year":"2019","journal-title":"Food Chem"},{"key":"key2.0241010034359e+13_B10","doi-asserted-by":"crossref","first-page":"504","DOI":"10.1016\/j.jfoodeng.2009.11.008","article-title":"Nonthermal sterilization of Listeria\n                            monocytogenes in infant foods by intense pulsed-light\n                        treatment","volume":"97","author":"Choi","year":"2010","journal-title":"J Food Eng"},{"key":"key2.0241010034359e+13_B11","first-page":"1537","article-title":"Inactivation of Enterobacter sakazakii inoculated on formulated\n                        infant foods by intense pulsed light treatment","volume":"18","author":"Choi","year":"2009","journal-title":"Food Sci Biotechnol"},{"key":"key2.0241010034359e+13_B12","unstructured":"Available from:"},{"key":"key2.0241010034359e+13_B13","unstructured":"Available from:"},{"key":"key2.0241010034359e+13_B14","doi-asserted-by":"crossref","first-page":"629","DOI":"10.1016\/S1568-7864(03)00037-5","article-title":"Photoreactivation","volume":"2","author":"Cleaver","year":"2003","journal-title":"DNA Repair"},{"key":"key2.0241010034359e+13_B15","unstructured":"Available from:"},{"key":"key2.0241010034359e+13_B16","doi-asserted-by":"crossref","first-page":"1133","DOI":"10.3382\/ps.0751133","article-title":"Pulsed light and pulsed electric fields for foods and\n                        eggs","volume":"75","author":"Dunn","year":"1996","journal-title":"Poult Sci"},{"key":"key2.0241010034359e+13_B17","first-page":"871","article-title":"Methods for preservation of foodstuffs","volume":"4","author":"Dunn","year":"1989","journal-title":"US Patent"},{"key":"key2.0241010034359e+13_B18","doi-asserted-by":"crossref","first-page":"813","DOI":"10.1139\/W07-042","article-title":"Pulsed-light system as a novel food decontamination technology: A\n                        review","volume":"53","author":"Elmnasser","year":"2007","journal-title":"Can J Microbiol"},{"key":"key2.0241010034359e+13_B19","doi-asserted-by":"crossref","first-page":"1494","DOI":"10.1111\/j.1365-2672.2009.04545.x","article-title":"Investigation of critical inter-related factors affecting the\n                        efficacy of pulsed light for inactivating clinically relevant bacterial\n                        pathogens","volume":"108","author":"Farrell","year":"2010","journal-title":"J Appl Microbiol"},{"key":"key2.0241010034359e+13_B20","doi-asserted-by":"crossref","first-page":"126294","DOI":"10.1016\/j.foodchem.2020.126294","article-title":"Effect of pulse light treatment on Listeria\n                        inactivation, sensory quality and oxidation in two varieties of Spanish\n                        dry-cured ham","volume":"316","author":"Fern\u00e1ndez","year":"2020","journal-title":"Food Chem"},{"key":"key2.0241010034359e+13_B21","unstructured":"Available from:"},{"key":"key2.0241010034359e+13_B22","doi-asserted-by":"crossref","first-page":"512","DOI":"10.1016\/j.foodcont.2013.01.022","article-title":"Use of pulsed light to increase the safety of ready-to-eat cured\n                        meat products","volume":"32","author":"Ganan","year":"2013","journal-title":"Food Control"},{"key":"key2.0241010034359e+13_B23","doi-asserted-by":"crossref","first-page":"109955","DOI":"10.1016\/j.foodcont.2023.109955","article-title":"Inactivation of Salmonella biofilms formed on\n                        stainless steel surfaces by pulsed light","volume":"153","author":"Gao","year":"2023","journal-title":"Food Control"},{"key":"key2.0241010034359e+13_B24","doi-asserted-by":"crossref","first-page":"460","DOI":"10.1111\/j.1365-2672.2005.02641.x","article-title":"Factors affecting the inactivation of micro-organisms by intense\n                        light pulses","volume":"99","author":"G\u00f3mez-L\u00f3pez","year":"2005","journal-title":"J Appl Microbiol"},{"key":"key2.0241010034359e+13_B25","doi-asserted-by":"crossref","first-page":"109","DOI":"10.1089\/fpd.2010.0640","article-title":"Efficacy of high-intensity pulsed light for the microbiological\n                        decontamination of chicken, associated packaging, and contact\n                        surfaces","volume":"8","author":"Haughton","year":"2011","journal-title":"Foodborne Pathog Dis"},{"key":"key2.0241010034359e+13_B26","doi-asserted-by":"crossref","first-page":"S79","DOI":"10.1016\/j.ijfoodmicro.2009.10.015","article-title":"Future challenges to microbial food safety","volume":"139","author":"Havelaar","year":"2010","journal-title":"Int J Food Microbiol"},{"key":"key2.0241010034359e+13_B27","doi-asserted-by":"crossref","first-page":"591","DOI":"10.1080\/10408398.2013.826174","article-title":"Pulsed light treatment of different food types with a special\n                        focus on meat: A critical review","volume":"56","author":"Heinrich","year":"2016","journal-title":"Crit Rev Food Sci Nutr"},{"key":"key2.0241010034359e+13_B28","doi-asserted-by":"crossref","first-page":"275","DOI":"10.1016\/j.ifset.2011.04.006","article-title":"Efficacy of pulsed light for shelf-life extension and\n                        inactivation of Listeria monocytogenes on ready-to-eat\n                        cooked meat products","volume":"12","author":"Hierro","year":"2011","journal-title":"Innov Food Sci Emerg Technol"},{"key":"key2.0241010034359e+13_B29","doi-asserted-by":"crossref","first-page":"42","DOI":"10.1016\/j.ijfoodmicro.2012.06.018","article-title":"Pulsed light treatment for the inactivation of selected pathogens\n                        and the shelf-life extension of beef and tuna carpaccio","volume":"158","author":"Hierro","year":"2012","journal-title":"Int J Food Microbiol"},{"key":"key2.0241010034359e+13_B30","doi-asserted-by":"crossref","first-page":"125","DOI":"10.1016\/j.ijfoodmicro.2009.07.034","article-title":"Inactivation of Salmonella enterica serovar\n                        Enteritidis on shell eggs by pulsed light technology","volume":"135","author":"Hierro","year":"2009","journal-title":"Int J Food Microbiol"},{"key":"key2.0241010034359e+13_B31","doi-asserted-by":"crossref","first-page":"6","DOI":"10.4315\/0362-028X.JFP-17-128","article-title":"Comparison of UV-C and pulsed UV light treatments for reduction\n                        of Salmonella, Listeria monocytogenes, and\n                        enterohemorrhagic Escherichia coli on eggs","volume":"81","author":"Holck","year":"2018","journal-title":"J Food Prot"},{"key":"key2.0241010034359e+13_B32","doi-asserted-by":"crossref","first-page":"339","DOI":"10.9721\/KJFST.2013.45.3.339","article-title":"Changes in physicochemical properties of paprika by intense\n                        pulsed light treatment","volume":"45","author":"Hong","year":"2013","journal-title":"Korean J Food Sci Technol"},{"key":"key2.0241010034359e+13_B33","doi-asserted-by":"crossref","first-page":"108","DOI":"10.1016\/j.idairyj.2014.05.009","article-title":"Effect of pulsed light on total microbial count and alkaline\n                        phosphatase activity of raw milk","volume":"39","author":"Innocente","year":"2014","journal-title":"Int Dairy J"},{"key":"key2.0241010034359e+13_B34","doi-asserted-by":"crossref","first-page":"188","DOI":"10.1016\/j.watres.2006.09.001","article-title":"UV-induced dark repair mechanisms in bacteria associated with\n                        drinking water","volume":"41","author":"Jungfer","year":"2007","journal-title":"Water Res"},{"key":"key2.0241010034359e+13_B35","doi-asserted-by":"crossref","first-page":"4119","DOI":"10.1111\/1750-3841.15865","article-title":"The effect of intense pulsed light on the sensory properties of\n                        nonfat dry milk","volume":"86","author":"Kang","year":"2021","journal-title":"J Food Sci"},{"key":"key2.0241010034359e+13_B36","doi-asserted-by":"crossref","first-page":"43","DOI":"10.1016\/j.jfoodeng.2014.11.012","article-title":"Inactivation of Escherichia coli in goat milk\n                        using pulsed ultraviolet light","volume":"152","author":"Kasahara","year":"2015","journal-title":"J Food Eng"},{"key":"key2.0241010034359e+13_B37","doi-asserted-by":"crossref","first-page":"1408","DOI":"10.4315\/0362-028X-73.8.1408","article-title":"Pulsed UV light inactivation of Salmonella\n                        Enteritidis on eggshells and its effects on egg quality","volume":"73","author":"Keklik","year":"2010","journal-title":"J Food Prot"},{"key":"key2.0241010034359e+13_B38","doi-asserted-by":"crossref","first-page":"M431","DOI":"10.1111\/j.1750-3841.2009.01319.x","article-title":"Inactivation of Listeria monocytogenes on\n                        unpackaged and vacuum-packaged chicken frankfurters using pulsed\n                        UV-light","volume":"74","author":"Keklik","year":"2009","journal-title":"J Food Sci"},{"key":"key2.0241010034359e+13_B39","doi-asserted-by":"crossref","first-page":"570","DOI":"10.3382\/ps.2008-00476","article-title":"Decontamination of unpackaged and vacuum-packaged boneless\n                        chicken breast with pulsed ultraviolet light","volume":"89","author":"Keklik","year":"2010","journal-title":"Poult Sci"},{"key":"key2.0241010034359e+13_B40","doi-asserted-by":"crossref","first-page":"778","DOI":"10.9721\/KJFST.2014.46.6.778","article-title":"Nonthermal sterilization of dried laver by intense pulsed light\n                        with batch system","volume":"46","author":"Kim","year":"2014","journal-title":"Korean J Food Sci Technol"},{"key":"key2.0241010034359e+13_B41","doi-asserted-by":"crossref","first-page":"81","DOI":"10.9721\/KJFST.2015.47.1.81","article-title":"Nonthermal sterilization of pathogenic Escherichia\n                            coli by intense pulsed light using a batch\n                        system","volume":"47","author":"Kim","year":"2015","journal-title":"Korean J Food Sci Technol"},{"key":"key2.0241010034359e+13_B42","doi-asserted-by":"crossref","first-page":"159","DOI":"10.13050\/foodengprog.2013.17.2.159","article-title":"Sterilization of yeast isolated from makgeolli by intense pulse\n                        light treatment in batch system","volume":"17","author":"Kim","year":"2013","journal-title":"Food Eng Prog"},{"key":"key2.0241010034359e+13_B43","unstructured":""},{"key":"key2.0241010034359e+13_B44","doi-asserted-by":"crossref","first-page":"100353","DOI":"10.1016\/j.fpsl.2019.100353","article-title":"Inactivation of Listeria innocua on packaged\n                        meat products by pulsed light","volume":"21","author":"Kramer","year":"2019","journal-title":"Food Packag Shelf Life"},{"key":"key2.0241010034359e+13_B45","doi-asserted-by":"crossref","first-page":"2083","DOI":"10.13031\/2013.25380","article-title":"Inactivation of Staphylococcus aureus in milk\n                        and milk foam by pulsed UV-light treatment and surface response\n                        modeling","volume":"51","author":"Krishnamurthy","year":"2008","journal-title":"Trans ASABE"},{"key":"key2.0241010034359e+13_B46","doi-asserted-by":"crossref","first-page":"M233","DOI":"10.1111\/j.1750-3841.2007.00438.x","article-title":"Inactivation of Staphylococcus aureus in milk\n                        using flow-through pulsed UV-light treatment system","volume":"72","author":"Krishnamurthy","year":"2007","journal-title":"J Food Sci"},{"key":"key2.0241010034359e+13_B47","doi-asserted-by":"crossref","first-page":"124","DOI":"10.1016\/j.ifset.2011.01.007","article-title":"Pulsed light technology for surface decontamination of eggs:\n                        Impact on Salmonella inactivation and egg\n                        quality","volume":"12","author":"Lasagabaster","year":"2011","journal-title":"Innov Food Sci Emerg Technol"},{"key":"key2.0241010034359e+13_B48","doi-asserted-by":"crossref","first-page":"542","DOI":"10.1007\/s11947-021-02590-6","article-title":"Microbial decontamination of rice germ using a large-scale plasma\n                        jet-pulsed light-ultraviolet-C integrated treatment system","volume":"14","author":"Lee","year":"2021","journal-title":"Food Bioprocess Technol"},{"key":"key2.0241010034359e+13_B49","doi-asserted-by":"crossref","first-page":"168","DOI":"10.1016\/j.ijfoodmicro.2011.08.022","article-title":"Relevant factors affecting microbial surface decontamination by\n                        pulsed light","volume":"152","author":"Levy","year":"2012","journal-title":"Int J Food Microbiol"},{"key":"key2.0241010034359e+13_B50","doi-asserted-by":"crossref","first-page":"1744","DOI":"10.1007\/s13197-019-03603-1","article-title":"Influences of pulsed light-UV treatment on the storage period of\n                        dry-cured meat and shelf life prediction by ASLT method","volume":"56","author":"Liu","year":"2019","journal-title":"J Food Sci Technol"},{"key":"key2.0241010034359e+13_B51","doi-asserted-by":"crossref","first-page":"1545","DOI":"10.1111\/j.1365-2672.2007.03403.x","article-title":"Advanced high-power pulsed light device to decontaminate food\n                        from pathogens: Effects on Salmonella Typhimurium viability\n                            in vitro","volume":"103","author":"Luksiene","year":"2007","journal-title":"J Appl Microbiol"},{"key":"key2.0241010034359e+13_B52","doi-asserted-by":"crossref","first-page":"67","DOI":"10.1046\/j.1472-765X.1998.00399.x","article-title":"Light inactivation of food-related pathogenic bacteria using a\n                        pulsed power source","volume":"27","author":"MacGregor","year":"1998","journal-title":"Lett Appl Microbiol"},{"key":"key2.0241010034359e+13_B53","doi-asserted-by":"crossref","first-page":"2472","DOI":"10.1111\/ijfs.12571","article-title":"Pulsed UV light as a postprocessing intervention for\n                        decontamination of hard-cooked peeled eggs","volume":"49","author":"Macias-Rodriguez","year":"2014","journal-title":"Int J Food Sci Technol"},{"key":"key2.0241010034359e+13_B54","doi-asserted-by":"crossref","first-page":"3606","DOI":"10.3390\/app10103606","article-title":"Applications of pulsed light decontamination technology in food\n                        processing: An overview","volume":"10","author":"Mandal","year":"2020","journal-title":"Appl Sci"},{"key":"key2.0241010034359e+13_B55","doi-asserted-by":"crossref","first-page":"183","DOI":"10.1016\/j.ifset.2013.02.008","article-title":"Effect of pulsed light on selected properties of egg\n                        white","volume":"18","author":"Manzocco","year":"2013","journal-title":"Innov Food Sci Emerg Technol"},{"key":"key2.0241010034359e+13_B56","doi-asserted-by":"crossref","first-page":"185","DOI":"10.1016\/S0168-1605(02)00538-X","article-title":"Combinations of pulsed white light and UV-C or mild heat\n                        treatment to inactivate conidia of Botrytis cinerea and\n                            Monilia fructigena","volume":"85","author":"Marquenie","year":"2003","journal-title":"Int J Food Microbiol"},{"key":"key2.0241010034359e+13_B57","article-title":"Chicken fillets subjected to UV-C and pulsed UV light: Reduction\n                        of pathogenic and spoilage bacteria, and changes in sensory\n                        quality","volume":"38","author":"McLeod","year":"2017","journal-title":"J Food Saf"},{"key":"key2.0241010034359e+13_B58","doi-asserted-by":"crossref","first-page":"5597","DOI":"10.3168\/jds.2012-5714","article-title":"Inactivation of Escherichia coli in milk and\n                        concentrated milk using pulsed-light treatment","volume":"95","author":"Miller","year":"2012","journal-title":"J Dairy Sci"},{"key":"key2.0241010034359e+13_B59","author":"Moon","year":"2021","journal-title":"2022 Food trend"},{"key":"key2.0241010034359e+13_B60","doi-asserted-by":"crossref","first-page":"297","DOI":"10.1201\/9781315152752-9","article-title":"Emerging technologies for the meat processing\n                        industry","volume-title":"In Advanced technologies for meat processing","author":"Ojha","year":"2017","edition":"2nd"},{"key":"key2.0241010034359e+13_B61","doi-asserted-by":"crossref","first-page":"263","DOI":"10.1007\/978-1-4614-2038-5_12","article-title":"Pulsed light technology","volume-title":"In Non-thermal food engineering operations","author":"Ortega-Rivas","year":"2012"},{"key":"key2.0241010034359e+13_B62","doi-asserted-by":"crossref","first-page":"185","DOI":"10.2166\/wst.2003.0193","article-title":"Inactivation differences of microorganisms by low pressure UV and\n                        pulsed xenon lamps","volume":"47","author":"Otaki","year":"2003","journal-title":"Water Sci Technol"},{"key":"key2.0241010034359e+13_B63","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.13243","article-title":"Inactivation of Escherichia coli and\n                            Salmonella in liquid egg white by pulsed UV light and\n                        its effects on quality","volume":"43","author":"Ouyang","year":"2020","journal-title":"J Food Process Eng"},{"key":"key2.0241010034359e+13_B64","doi-asserted-by":"crossref","DOI":"10.1111\/jfpe.13243","volume-title":"Pulsed UV light inactivation of Escherichia coli and\n                            Salmonella in liquid egg white and its effects on\n                        quality","author":"Ouyang","year":"2020"},{"key":"key2.0241010034359e+13_B65","doi-asserted-by":"crossref","first-page":"354","DOI":"10.1111\/j.1365-2621.2005.01071.x","article-title":"Inactivation of Escherichia coli O157:H7 and\n                            Listeria monocytogenes inoculated on raw salmon fillets\n                        by pulsed UV-light treatment","volume":"41","author":"Ozer","year":"2005","journal-title":"Int J Food Sci Technol"},{"key":"key2.0241010034359e+13_B66","doi-asserted-by":"crossref","first-page":"14","DOI":"10.1016\/j.fm.2010.07.023","article-title":"Effectiveness of high intensity light pulses (HILP) treatments\n                        for the control of Escherichia coli and Listeria\n                            innocua in apple juice, orange juice and milk","volume":"28","author":"Palgan","year":"2011","journal-title":"Food Microbiol"},{"key":"key2.0241010034359e+13_B67","unstructured":"M.S. thesis"},{"key":"key2.0241010034359e+13_B68","doi-asserted-by":"crossref","first-page":"240","DOI":"10.13050\/foodengprog.2021.25.3.240","article-title":"Effect of inactivation on Escherichia coli as\n                        panel materials of treatment chamber used in intense pulsed light\n                        treatment","volume":"25","author":"Park","year":"2021","journal-title":"Food Eng Prog"},{"key":"key2.0241010034359e+13_B69","unstructured":"M.S. thesis"},{"key":"key2.0241010034359e+13_B70","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1111\/j.1745-4565.2010.00267.x","article-title":"High-power pulsed light for decontamination of chicken from food\n                        pathogens: A study on antimicrobial efficiency and organoleptic\n                        properties","volume":"31","author":"Paskeviciute","year":"2010","journal-title":"J Food Saf"},{"key":"key2.0241010034359e+13_B71","doi-asserted-by":"crossref","first-page":"5890","DOI":"10.3168\/jds.2015-9410","article-title":"Pulsed-light inactivation of pathogenic and spoilage bacteria on\n                        cheese surface","volume":"98","author":"Proulx","year":"2015","journal-title":"J Dairy Sci"},{"key":"key2.0241010034359e+13_B72","doi-asserted-by":"crossref","first-page":"1664","DOI":"10.3168\/jds.2016-11582","article-title":"Pulsed light and antimicrobial combination treatments for surface\n                        decontamination of cheese: Favorable and antagonistic\n                        effects","volume":"100","author":"Proulx","year":"2017","journal-title":"J Dairy Sci"},{"key":"key2.0241010034359e+13_B73","doi-asserted-by":"crossref","first-page":"122","DOI":"10.21467\/ias.9.1.122-131","article-title":"Physics for surgeons - Part 4: Energy devices in\n                        surgery","volume":"7","author":"Qaiser","year":"2020","journal-title":"Int Ann Sci"},{"key":"key2.0241010034359e+13_B74","doi-asserted-by":"crossref","first-page":"110556","DOI":"10.1016\/j.lwt.2020.110556","article-title":"Effect of pulsed light on microbial inactivation, sensory\n                        properties and protein structure of fresh ricotta cheese","volume":"139","author":"Ricciardi","year":"2021","journal-title":"LWT-Food Sci Technol"},{"key":"key2.0241010034359e+13_B75","doi-asserted-by":"crossref","first-page":"61","DOI":"10.1016\/S0166-0934(03)00098-3","article-title":"Virus inactivation by high intensity broad spectrum pulsed\n                        light","volume":"110","author":"Roberts","year":"2003","journal-title":"J Virol Methods"},{"key":"key2.0241010034359e+13_B76","doi-asserted-by":"crossref","first-page":"1312","DOI":"10.1128\/AEM.65.3.1312-1315.1999","article-title":"Pulsed-light inactivation of food-related\n                        microorganisms","volume":"65","author":"Rowan","year":"1999","journal-title":"Appl Environ Microbiol"},{"key":"key2.0241010034359e+13_B77","doi-asserted-by":"crossref","first-page":"2737","DOI":"10.1128\/jb.174.9.2737-2741.1992","article-title":"I will survive: Protecting and repairing spore\n                        DNA","volume":"174","author":"Setlow","year":"1992","journal-title":"J Bacteriol"},{"key":"key2.0241010034359e+13_B78","doi-asserted-by":"crossref","first-page":"1448","DOI":"10.1111\/j.1365-2621.2003.tb09665.x","article-title":"Inactivation of Escherichia coli O157:H7 on\n                        inoculated alfalfa seeds with pulsed ultraviolet light and response surface\n                        modeling","volume":"68","author":"Sharma","year":"2003","journal-title":"J Food Sci"},{"key":"key2.0241010034359e+13_B79","first-page":"21","article-title":"Nonthermal food processing technology using electric\n                        power","volume":"43","author":"Shin","year":"2010","journal-title":"Food Sci Ind"},{"key":"key2.0241010034359e+13_B80","first-page":"393","article-title":"Effect of high intensity pulsed light treatment conditions on\n                        inactivation of pathogens","volume":"16","author":"Shin","year":"2012","journal-title":"Food Eng Prog"},{"key":"key2.0241010034359e+13_B81","doi-asserted-by":"crossref","first-page":"189","DOI":"10.1016\/j.foodres.2016.07.017","article-title":"Effect of pulsed light treatment on structural and functional\n                        properties of whey protein isolate","volume":"87","author":"Siddique","year":"2016","journal-title":"Food Res Int"},{"key":"key2.0241010034359e+13_B82","doi-asserted-by":"crossref","first-page":"419","DOI":"10.1016\/j.foodres.2017.06.003","article-title":"Influence of pulsed light treatment on the aggregation of whey\n                        protein isolate","volume":"99","author":"Siddique","year":"2017","journal-title":"Food Res Int"},{"key":"key2.0241010034359e+13_B83","doi-asserted-by":"crossref","first-page":"151","DOI":"10.1016\/S0168-1605(02)00509-3","article-title":"Damage of yeast cells induced by pulsed light\n                        irradiation","volume":"85","author":"Takeshita","year":"2003","journal-title":"Int J Food Microbiol"},{"key":"key2.0241010034359e+13_B84","doi-asserted-by":"crossref","first-page":"273","DOI":"10.2298\/BAH1502273T","article-title":"The effect of intense light pulses on the sensory quality and\n                        instrumental color of meat from different animal breeds","volume":"31","author":"Toma\u0161evi\u0107","year":"2015","journal-title":"Biotechnol Anim Husb"},{"key":"key2.0241010034359e+13_B85","doi-asserted-by":"crossref","first-page":"1","DOI":"10.1016\/j.tifs.2021.06.037","article-title":"Impact of pulsed light processing technology on phenolic\n                        compounds of fruits and vegetables","volume":"115","author":"Vargas-Ramella","year":"2021","journal-title":"Trends Food Sci Technol"},{"key":"key2.0241010034359e+13_B86","doi-asserted-by":"crossref","first-page":"2173","DOI":"10.1016\/j.lwt.2011.05.016","article-title":"Effect of pulsed ultraviolet light on quality of sliced\n                        ham","volume":"44","author":"Wambura","year":"2011","journal-title":"LWT-Food Sci Technol"},{"key":"key2.0241010034359e+13_B87","doi-asserted-by":"crossref","first-page":"2921","DOI":"10.1016\/j.watres.2005.04.067","article-title":"Pulsed ultra-violet inactivation spectrum of Escherichia\n                            coli","volume":"39","author":"Wang","year":"2005","journal-title":"Water Res"},{"key":"key2.0241010034359e+13_B88","first-page":"264","article-title":"Disinfection with flash lamps","volume":"54","author":"Wekhof","year":"2000","journal-title":"J Pharm Sci Technol"},{"key":"key2.0241010034359e+13_B89","first-page":"1","volume-title":"Pulsed UV disintegration (PUVD): A new sterilization mechanism for\n                        packaging and broad medical-hospital applications","author":"Wekhof","year":"2001"},{"key":"key2.0241010034359e+13_B90","author":"Wek-Tec","year":"2023","journal-title":"Intense UV pulses fully sterilize clear-packed clear liquids"},{"key":"key2.0241010034359e+13_B91","doi-asserted-by":"crossref","first-page":"837","DOI":"10.1016\/j.lwt.2015.06.067","article-title":"Effect of pulsed light treatment on the functional properties of\n                        casein films","volume":"64","author":"Wihodo","year":"2015","journal-title":"LWT-Food Sci Technol"},{"key":"key2.0241010034359e+13_B92","doi-asserted-by":"crossref","first-page":"31","DOI":"10.4315\/0362-028X-66.1.31","article-title":"Comparison of sublethal injury induced in Salmonella\n                            enterica serovar Typhimurium by heat and by different\n                        nonthermal treatments","volume":"66","author":"Wuytack","year":"2003","journal-title":"J Food Prot"},{"key":"key2.0241010034359e+13_B93","author":"Zhongwu","year":"2023","journal-title":"Pulsed light sterilization"}],"container-title":["Food Science of Animal Resources"],"original-title":[],"language":"en","link":[{"URL":"http:\/\/www.kosfaj.org\/download\/download_pdf?doi=10.5851\/kosfa.2024.e4","content-type":"application\/pdf","content-version":"vor","intended-application":"text-mining"},{"URL":"http:\/\/www.kosfaj.org\/download\/download_pdf?doi=10.5851\/kosfa.2024.e4","content-type":"unspecified","content-version":"vor","intended-application":"similarity-checking"}],"deposited":{"date-parts":[[2025,12,1]],"date-time":"2025-12-01T12:57:20Z","timestamp":1764593840000},"score":1,"resource":{"primary":{"URL":"http:\/\/www.kosfaj.org\/archive\/view_article?doi=10.5851\/kosfa.2024.e4"}},"subtitle":[],"short-title":[],"issued":{"date-parts":[[2024,3]]},"references-count":93,"journal-issue":{"issue":"2","published-online":{"date-parts":[[2024,3,1]]},"published-print":{"date-parts":[[2024,3]]}},"alternative-id":["10.5851\/kosfa.2024.e4"],"URL":"https:\/\/doi.org\/10.5851\/kosfa.2024.e4","relation":{},"ISSN":["2636-0772","2636-0780"],"issn-type":[{"value":"2636-0772","type":"print"},{"value":"2636-0780","type":"electronic"}],"subject":[],"published":{"date-parts":[[2024,3]]},"assertion":[{"value":"2023-11-09","order":0,"name":"received","label":"Received","group":{"name":"publication_history","label":"Publication History"}},{"value":"2024-01-03","order":1,"name":"accepted","label":"Accepted","group":{"name":"publication_history","label":"Publication History"}}]}}