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Volumn 50, Issue 4, 1998, Pages 415-418

Microorganism inactivation using high-pressure generation in sealed vessels under sub-zero temperature

Author keywords

[No Author keywords available]

Indexed keywords

ANTIMICROBIAL ACTIVITY; ARTICLE; ASPERGILLUS NIGER; ASPERGILLUS ORYZAE; ESCHERICHIA COLI; HYPERBARISM; LACTOBACILLUS; MICROORGANISM; NONHUMAN; SACCHAROMYCES CEREVISIAE; SEALED CONTAINER; STAPHYLOCOCCUS AUREUS; TEMPERATURE DEPENDENCE; ZYGOSACCHAROMYCES;

EID: 0031768852     PISSN: 01757598     EISSN: None     Source Type: Journal    
DOI: 10.1007/s002530051313     Document Type: Article
Times cited : (44)

References (12)
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  • 2
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  • 3
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    • High pressure, a unique tool for food texturization
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  • 4
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    • Kinetic analysis of yeast inactivation by high pressure treatment under low temperature
    • Hashizume C, Kimura K, Hayashi R (1995) Kinetic analysis of yeast inactivation by high pressure treatment under low temperature. Biosci Biotechnol Biochem 59: 1455-1458
    • (1995) Biosci Biotechnol Biochem , vol.59 , pp. 1455-1458
    • Hashizume, C.1    Kimura, K.2    Hayashi, R.3
  • 5
    • 0001118101 scopus 로고
    • Utilization of pressure in addition to temperature in food science and technology
    • Balny C, Hayashi R, Heremans K, Masson P (eds) High pressure and biotechnology Libbey Eurotext, Montrouge
    • Hayashi R (1992) Utilization of pressure in addition to temperature in food science and technology. In: Balny C, Hayashi R, Heremans K, Masson P (eds) High pressure and biotechnology. Colloques INSERM, vol 224. Libbey Eurotext, Montrouge, pp 185-193
    • (1992) Colloques INSERM , vol.224 , pp. 185-193
    • Hayashi, R.1
  • 6
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    • Use of high pressure in bioscience and biotechnology
    • Hayashi R, Balny C (eds) High pressure bioscience and biotechnology. Elsevier, Amsterdam
    • Hayashi R (1996) Use of high pressure in bioscience and biotechnology. In: Hayashi R, Balny C (eds) High pressure bioscience and biotechnology. Progress in biotechnology 13. Elsevier, Amsterdam, pp 1-6
    • (1996) Progress in Biotechnology , vol.13 , pp. 1-6
    • Hayashi, R.1
  • 7
    • 0042746595 scopus 로고
    • Behavior of water and ice at low temperature and high pressure
    • Hayashi R (ed) San-Ei
    • Karino S, Hane H, Makita T (1994) Behavior of water and ice at low temperature and high pressure (in Japanese). In: Hayashi R (ed) High pressure bioscience. San-Ei, pp 2-9
    • (1994) High Pressure Bioscience , pp. 2-9
    • Karino, S.1    Hane, H.2    Makita, T.3
  • 9
    • 77957066178 scopus 로고    scopus 로고
    • High pressure inactivation of Microorganisms
    • Hayashi R, Balny C (eds) High pressure bioscience and biotechnology. Elsevier, Amsterdam
    • Ludwig H, Almsick G van, Sojka B (1996) High pressure inactivation of Microorganisms. In: Hayashi R, Balny C (eds) High pressure bioscience and biotechnology. Progress in biotechnology 13. Elsevier, Amsterdam, pp 237-244
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  • 10
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    • (1997) Trends Food Sci Technol , vol.8 , pp. 107-112
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  • 11
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    • Pressure inactivation of yeasts, molds, and pectinesterage in Satsuma mandarin juice: Effects of juice concentration, pH. and organic acids, and comparison with heat sanitation
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  • 12
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    • Effect of pressure and temperature on the death rates of Lactobacilus casei and Escherichia coli
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* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.