메뉴 건너뛰기




Volumn , Issue , 2011, Pages 107-123

The thermodynamic and kinetic aspects of power ultrasound processes

Author keywords

Acoustic energy; Inactivation curve; Inactivation rate; Lethal factor; Ultrasound treatment

Indexed keywords


EID: 84874936243     PISSN: 15710297     EISSN: None     Source Type: Book Series    
DOI: 10.1007/978-1-4419-7472-3_4     Document Type: Chapter
Times cited : (6)

References (61)
  • 1
    • 0000501656 scopus 로고
    • Information theory and extension of the maximum likelihood principle
    • Petrov, B. N., and Cza’ki F. (eds.), Budapest, Hungary, Akademiai Kiado
    • Akaike, H. (1973). Information theory and extension of the maximum likelihood principle. In: Petrov, B. N., and Cza’ki F. (eds.), Proceedings of the 2nd international symposium of information theory, pp. 267–281. Budapest, Hungary, Akademiai Kiado.
    • (1973) Proceedings of the 2Nd International Symposium of Information Theory , pp. 267-281
    • Akaike, H.1
  • 4
    • 27744591896 scopus 로고    scopus 로고
    • Power ultrasound treatment of Listeria monocytogenes in apple cider
    • Baumann, A., Martin, S. E., and Feng, H. (2005). Power ultrasound treatment of Listeria monocytogenes in apple cider. Journal of Food Protection, 68, 2333–2340.
    • (2005) Journal of Food Protection , vol.68 , pp. 2333-2340
    • Baumann, A.1    Martin, S.E.2    Feng, H.3
  • 5
    • 0015397599 scopus 로고
    • Effect of ultrasonic waves on the heat resistance of bacillus cereus and bacillus licheniformis spores
    • Burgos, J., Ordonez, J. A., and Sala, F. (1972). Effect of ultrasonic waves on the heat resistance of bacillus cereus and bacillus licheniformis spores. Applied and Environmental Microbiology, 24, 497–498.
    • (1972) Applied and Environmental Microbiology , vol.24 , pp. 497-498
    • Burgos, J.1    Ordonez, J.A.2    Sala, F.3
  • 6
    • 4444276732 scopus 로고    scopus 로고
    • Effect of thermoultrasonication on Salmonella enterica serovar enteritidis in distilled water and intact shell eggs
    • Cabeza, M. C., Ordóñez, J. A., Cambero, I., De la Hoz, L., and García, M. L. (2004). Effect of thermoultrasonication on Salmonella enterica serovar enteritidis in distilled water and intact shell eggs. Journal of Food Protection, 67, 1886–1891.
    • (2004) Journal of Food Protection , vol.67 , pp. 1886-1891
    • Cabeza, M.C.1    Ordóñez, J.A.2    Cambero, I.3    de la Hoz, L.4    García, M.L.5
  • 7
    • 85060592380 scopus 로고    scopus 로고
    • Tailing survival curves of bacterial spores
    • Cerf, O. (1997). Tailing survival curves of bacterial spores. Journal of Applied Bacteriology, 42, 19.
    • (1997) Journal of Applied Bacteriology , vol.42 , pp. 19
    • Cerf, O.1
  • 8
    • 85060660210 scopus 로고    scopus 로고
    • High frequency ultrasound amplitude, column height and contact time on water disinfection
    • Barbosa-Canovas, G. V., and Lombardo, S. P. (eds.), pp., Dallas, TX
    • Chamul, R. S., and Silva, J. L. (1999). High frequency ultrasound amplitude, column height and contact time on water disinfection. In: Barbosa-Canovas, G. V., and Lombardo, S. P. (eds.), Proceedings of the 6th conference of food engineering, AIChE, pp. 146–150. Dallas, TX.
    • (1999) Proceedings of the 6Th Conference of Food Engineering, Aiche , pp. 146-150
    • Chamul, R.S.1    Silva, J.L.2
  • 9
    • 0037334513 scopus 로고    scopus 로고
    • Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk
    • Chen, H., and Hoover, D. G. (2003). Modeling the combined effect of high hydrostatic pressure and mild heat on the inactivation kinetics of Listeria monocytogenes Scott A in whole milk. Innovative Food Science and Emerging Technology, 4, 25–34.
    • (2003) Innovative Food Science and Emerging Technology , vol.4 , pp. 25-34
    • Chen, H.1    Hoover, D.G.2
  • 10
    • 33750036116 scopus 로고    scopus 로고
    • General model, based on two mixed Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves
    • Coroller, L., Leguerinel, I., Mettler, E., Savy, N., and Mafart, P. (2006). General model, based on two mixed Weibull distributions of bacterial resistance, for describing various shapes of inactivation curves. Applied and Environmental Microbiology, 72, 6493–6502.
    • (2006) Applied and Environmental Microbiology , vol.72 , pp. 6493-6502
    • Coroller, L.1    Leguerinel, I.2    Mettler, E.3    Savy, N.4    Mafart, P.5
  • 11
    • 33644929975 scopus 로고    scopus 로고
    • Inactivation of microorganisms in milk and apple cider treated with ultrasound
    • D’Amico, D., Silk, T. M., Wu, J., and Guo, M. (2006). Inactivation of microorganisms in milk and apple cider treated with ultrasound. Journal of Food Protection, 69, 556–563.
    • (2006) Journal of Food Protection , vol.69 , pp. 556-563
    • D’Amico, D.1    Silk, T.M.2    Wu, J.3    Guo, M.4
  • 12
    • 0032669502 scopus 로고    scopus 로고
    • The use of ultrasound in food technology I: Inactivation of peroxidase by thermosonication
    • De Gennaro, L., Cavella, S., Romano, R., and Masi, P. (1999). The use of ultrasound in food technology I: Inactivation of peroxidase by thermosonication. Journal of Food Engineering, 39, 401–407.
    • (1999) Journal of Food Engineering , vol.39 , pp. 401-407
    • de Gennaro, L.1    Cavella, S.2    Romano, R.3    Masi, P.4
  • 13
    • 0029588657 scopus 로고
    • Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure
    • Earnshaw, R. G., Appleyard, J., and Hurst, R. M. (1995). Understanding physical inactivation processes: Combined preservation opportunities using heat, ultrasound and pressure. International Journal of Food Microbiology, 28, 197–219.
    • (1995) International Journal of Food Microbiology , vol.28 , pp. 197-219
    • Earnshaw, R.G.1    Appleyard, J.2    Hurst, R.M.3
  • 15
    • 23144433496 scopus 로고    scopus 로고
    • Modeling inactivation of Listeria monocytogenes by pulsed electric fields in media of different pH
    • Gómez, N., García, D., Álvarez, I., Condón, S., and Raso, J. (2005). Modeling inactivation of Listeria monocytogenes by pulsed electric fields in media of different pH. International Journal of Food Microbiology, 103, 199–206.
    • (2005) International Journal of Food Microbiology , vol.103 , pp. 199-206
    • Gómez, N.1    García, D.2    Álvarez, I.3    Condón, S.4    Raso, J.5
  • 16
    • 18044402597 scopus 로고    scopus 로고
    • Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude
    • Guerrero, S., López-Malo, A., and Alzamora, S. M. (2001). Effect of ultrasound on the survival of Saccharomyces cerevisiae: Influence of temperature, pH and amplitude. Innovative Food Science and Emerging Technologies, 2, 31–39.
    • (2001) Innovative Food Science and Emerging Technologies , vol.2 , pp. 31-39
    • Guerrero, S.1    López-Malo, A.2    Alzamora, S.M.3
  • 17
    • 4444267119 scopus 로고    scopus 로고
    • Response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan
    • Guerrero, S., Tognon, M., and Alzamora, S. M. (2005). Response of Saccharomyces cerevisiae to the combined action of ultrasound and low weight chitosan. Food Control, 16, 131–139.
    • (2005) Food Control , vol.16 , pp. 131-139
    • Guerrero, S.1    Tognon, M.2    Alzamora, S.M.3
  • 18
    • 0000650703 scopus 로고
    • The destruction of luminous bacteria by high frequency sound waves
    • Harvey, E. N., and Loomis, A. L. (1929). The destruction of luminous bacteria by high frequency sound waves. Journal of Bacteriology, 17, 373–376.
    • (1929) Journal of Bacteriology , vol.17 , pp. 373-376
    • Harvey, E.N.1    Loomis, A.L.2
  • 19
    • 10044262562 scopus 로고    scopus 로고
    • Effects of high pressure on spores
    • Hendrickx, M. E. G., and Knorr, D. (eds.), pp., New York, NY, Springer
    • Heinz, V., and Knorr, D. (2002). Effects of high pressure on spores. In: Hendrickx, M. E. G., and Knorr, D. (eds.), Ultra high pressure treatments of foods, pp. 77–113. New York, NY, Springer.
    • (2002) Ultra High Pressure Treatments of Foods , pp. 77-113
    • Heinz, V.1    Knorr, D.2
  • 20
    • 85056962477 scopus 로고    scopus 로고
    • High-pressure assisted heating as a method for sterilizing foods
    • Barbosa-Canovas, G. V. (eds.), pp., Boca Raton, FL, CRC Press
    • Heinz, V., and Knorr, D. (2005). High-pressure assisted heating as a method for sterilizing foods. In: Barbosa-Canovas, G. V. (eds.), Novel Food processing technologies, pp. 207–231. Boca Raton, FL, CRC Press.
    • (2005) Novel Food Processing Technologies , pp. 207-231
    • Heinz, V.1    Knorr, D.2
  • 21
    • 0042917628 scopus 로고    scopus 로고
    • Kinetic models for microbial survival during processing
    • Heldman, D. R., and Newsome, R. L. (2003). Kinetic models for microbial survival during processing. Food Technology, 57, 40–46, 100.
    • (2003) Food Technology , vol.57 , pp. 40-46
    • Heldman, D.R.1    Newsome, R.L.2
  • 22
    • 0346174460 scopus 로고    scopus 로고
    • The effects of high pressure on biomaterials
    • Hendrickx, M. E. G., and Knorr, D. (eds.),, pp., New York, NY, Springer
    • Heremans, K. (2002). The effects of high pressure on biomaterials. In: Hendrickx, M. E. G., and Knorr, D. (eds.), Ultra high pressure treatments of foods, pp. 23–51. New York, NY, Springer.
    • (2002) Ultra High Pressure Treatments of Foods , pp. 23-51
    • Heremans, K.1
  • 23
    • 0002015126 scopus 로고
    • The lethal action of ultrasonic waves on bacteria suspended in milk and other liquids
    • Jacobs, S. E., and Thornley, M. J. (1954). The lethal action of ultrasonic waves on bacteria suspended in milk and other liquids. Journal of Applied Bacteriology, 17, 38–56.
    • (1954) Journal of Applied Bacteriology , vol.17 , pp. 38-56
    • Jacobs, S.E.1    Thornley, M.J.2
  • 24
    • 0001026036 scopus 로고
    • Exposure of microorganisms to measured sound fields
    • Kinsloe, H., Ackerman, E., and Reid, J. J. (1954). Exposure of microorganisms to measured sound fields. Journal of Bacteriology, 68, 373–380.
    • (1954) Journal of Bacteriology , vol.68 , pp. 373-380
    • Kinsloe, H.1    Ackerman, E.2    Reid, J.J.3
  • 25
    • 34247572821 scopus 로고    scopus 로고
    • New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure
    • Klotz, B., Pyle, D. L., and Mackey, B. M. (2007). New mathematical modeling approach for predicting microbial inactivation by high hydrostatic pressure. Applied and Environmental Microbiology, 73, 2468–2478.
    • (2007) Applied and Environmental Microbiology , vol.73 , pp. 2468-2478
    • Klotz, B.1    Pyle, D.L.2    Mackey, B.M.3
  • 26
    • 33947577034 scopus 로고    scopus 로고
    • A novel approach to predicting microbial inactivation kinetics during high pressure processing
    • Koseki, S., and Yamamoto, K. (2007). A novel approach to predicting microbial inactivation kinetics during high pressure processing. International Journal of Food Microbiology, 116, 275–282.
    • (2007) International Journal of Food Microbiology , vol.116 , pp. 275-282
    • Koseki, S.1    Yamamoto, K.2
  • 27
    • 65549111311 scopus 로고    scopus 로고
    • Effect of pH on inactivation of Escherichia coli K12 by sonication, manosonication, thermosonication, and manothermosonication
    • Lee, H., Zhou, B., Feng, H., and Martin, S. E. (2009a). Effect of pH on inactivation of Escherichia coli K12 by sonication, manosonication, thermosonication, and manothermosonication. Journal of Food Science, 74, E191–E198.
    • (2009) Journal of Food Science , vol.74 , pp. E191-E198
    • Lee, H.1    Zhou, B.2    Feng, H.3    Martin, S.E.4
  • 28
    • 63149124155 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling
    • Lee, H., Zhou, B., Liang, W., Feng, H., and Martin, S.E. (2009b). Inactivation of Escherichia coli cells with sonication, manosonication, thermosonication, and manothermosonication: Microbial responses and kinetics modeling. Journal of Food Engineering, 93, 354–364.
    • (2009) Journal of Food Engineering , vol.93 , pp. 354-364
    • Lee, H.1    Zhou, B.2    Liang, W.3    Feng, H.4    Martin, S.E.5
  • 31
    • 0028795724 scopus 로고
    • Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A
    • Linton, R. H., Carter, W. H., Pierson, M. D., and Hackney, C. R. (1995). Use of a modified Gompertz equation to model nonlinear survival curves for Listeria monocytogenes Scott A. Journal of Food Protection, 58, 946–954.
    • (1995) Journal of Food Protection , vol.58 , pp. 946-954
    • Linton, R.H.1    Carter, W.H.2    Pierson, M.D.3    Hackney, C.R.4
  • 32
    • 0000174052 scopus 로고
    • Lipoxygenase inactivation by manothermosonication: Effects of sonication physical parameters, Ph, Kcl, sugars, glycerol, and enzyme concentration
    • López, P., and Burgos, J. (1995a). Lipoxygenase inactivation by manothermosonication: effects of sonication physical parameters, Ph, Kcl, sugars, glycerol, and enzyme concentration. Journal of Agricultural and Food Chemistry, 43, 620–625.
    • (1995) Journal of Agricultural and Food Chemistry , vol.43 , pp. 620-625
    • López, P.1    Burgos, J.2
  • 33
    • 84882593456 scopus 로고
    • Peroxidase stability and reactivation after heat-treatment and manothermosonication
    • López, P., and Burgos, J. (1995b). Peroxidase stability and reactivation after heat-treatment and manothermosonication. Journal of Food Science, 60, 451–455.
    • (1995) Journal of Food Science , vol.60 , pp. 451-455
    • López, P.1    Burgos, J.2
  • 35
    • 85060654680 scopus 로고    scopus 로고
    • Zygosaccharomyces bailii Inactivation Kinetics During Thermo-Sonication Treatments at Selected Water Activities
    • López-Malo, A., and Palou, E. (2005). Zygosaccharomyces bailii Inactivation Kinetics During Thermo-Sonication Treatments at Selected Water Activities. 2nd Mercosur Congress on Chemical Engineering, 2005.
    • (2005) 2Nd Mercosur Congress on Chemical Engineering , pp. 2005
    • López-Malo, A.1    Palou, E.2
  • 36
    • 0344604331 scopus 로고    scopus 로고
    • Saccharomyces cerevisiae thermal inactivation combined with ultrasound
    • López-Malo, A., Guerrero, S., and Alzamora, S. M. (1999). Saccharomyces cerevisiae thermal inactivation combined with ultrasound. Journal of Food Protection, 62, 1215–1217.
    • (1999) Journal of Food Protection , vol.62 , pp. 1215-1217
    • López-Malo, A.1    Guerrero, S.2    Alzamora, S.M.3
  • 38
    • 0037196180 scopus 로고    scopus 로고
    • On calculating sterility in thermal preservation methods: Application of the Weibull frequency distribution model
    • Mafart, P., Couvert, O., Gaillard, S., and Leguerinel, I. (2002). On calculating sterility in thermal preservation methods: Application of the Weibull frequency distribution model. International Journal of Food Microbiology, 72, 107–113.
    • (2002) International Journal of Food Microbiology , vol.72 , pp. 107-113
    • Mafart, P.1    Couvert, O.2    Gaillard, S.3    Leguerinel, I.4
  • 39
    • 84971331137 scopus 로고    scopus 로고
    • A thermodynamic description of life and death in biosystems
    • Nahle, N. (2009). A thermodynamic description of life and death in biosystems. Journal of Human Thermodynamics, 5, 7–14.
    • (2009) Journal of Human Thermodynamics , vol.5 , pp. 7-14
    • Nahle, N.1
  • 40
    • 0023292442 scopus 로고
    • Effect of combined ultrasonic and heat treatment (Thermoultrasonication) on the survival of a strain of Staphylococcus aureus
    • Ordoñez, J. A., Aguilera, M. A., Garcia, M. L., and Sanz, B. (1987). Effect of combined ultrasonic and heat treatment (thermoultrasonication) on the survival of a strain of Staphylococcus aureus. Journal of Dairy Research, 54, 61–67.
    • (1987) Journal of Dairy Research , vol.54 , pp. 61-67
    • Ordoñez, J.A.1    Aguilera, M.A.2    Garcia, M.L.3    Sanz, B.4
  • 41
    • 0033119027 scopus 로고    scopus 로고
    • Resistance of Listeria monocytogenes to ultrasonic waves under pressure at sublethal (Manosonication) and lethal (manothermosonica-tion) temperatures
    • Pagán, R., Mañas, P., Álvarez, I., and Condón, S. (1999). Resistance of Listeria monocytogenes to ultrasonic waves under pressure at sublethal (manosonication) and lethal (manothermosonica-tion) temperatures. Food Microbiology, 16, 139–148.
    • (1999) Food Microbiology , vol.16 , pp. 139-148
    • Pagán, R.1    Mañas, P.2    Álvarez, I.3    Condón, S.4
  • 46
    • 0031738994 scopus 로고    scopus 로고
    • Inactivation of Bacillus subtilis spores by combining ultrasound waves under pressure and mild heat treatment
    • Raso, J., Palop, A., and Condón, S. (1998b). Inactivation of Bacillus subtilis spores by combining ultrasound waves under pressure and mild heat treatment. Journal of Applied Microbiology, 85, 849–854.
    • (1998) Journal of Applied Microbiology , vol.85 , pp. 849-854
    • Raso, J.1    Palop, A.2    Condón, S.3
  • 47
    • 17444425380 scopus 로고    scopus 로고
    • Ultrasonication for tomato pectinmethylesterase inactivation: Effect of cavitation intensity and temperature on inactivation
    • Raviyan, P., Zhang, Z., and Feng, H. (2005). Ultrasonication for tomato pectinmethylesterase inactivation: Effect of cavitation intensity and temperature on inactivation, Journal of Food Engineering, 70, 189–196.
    • (2005) Journal of Food Engineering , vol.70 , pp. 189-196
    • Raviyan, P.1    Zhang, Z.2    Feng, H.3
  • 48
    • 1842528114 scopus 로고    scopus 로고
    • Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication
    • Rodgers, S. L., and Ryser, E. T. (2004). Reduction of microbial pathogens during apple cider production using sodium hypochlorite, copper ion, and sonication. Journal of Food Protection, 67, 766–771.
    • (2004) Journal of Food Protection , vol.67 , pp. 766-771
    • Rodgers, S.L.1    Ryser, E.T.2
  • 49
    • 33645850412 scopus 로고    scopus 로고
    • Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure
    • Rodríguez-Calleja, J. M., Cebrian, G., Condón, S., and Mañas, P. (2006). Variation in resistance of natural isolates of Staphylococcus aureus to heat, pulsed electric field and ultrasound under pressure. Journal of Applied Microbiology, 100, 1054–1062.
    • (2006) Journal of Applied Microbiology , vol.100 , pp. 1054-1062
    • Rodríguez-Calleja, J.M.1    Cebrian, G.2    Condón, S.3    Mañas, P.4
  • 50
    • 0001848854 scopus 로고    scopus 로고
    • Effect of heat and ultrasound on microorganisms and enzymes
    • Gould G. W. (ed.), 2nd edn, pp., Gaithersburg, Aspen
    • Sala, F. J., Burgos, J., Condón, S., López, P., and Raso, J. (1999). Effect of heat and ultrasound on microorganisms and enzymes. In: Gould G. W. (ed.), New methods of food preservation, 2nd edn, pp. 176–204. Gaithersburg, Aspen.
    • (1999) New Methods of Food Preservation , pp. 176-204
    • Sala, F.J.1    Burgos, J.2    Condón, S.3    López, P.4    Raso, J.5
  • 51
    • 85026060178 scopus 로고    scopus 로고
    • Thermodynamics and biology
    • Singh, D. V. (1998). Thermodynamics and biology. Pure and Applied Chemistry, 70, 579–582.
    • (1998) Pure and Applied Chemistry , vol.70 , pp. 579-582
    • Singh, D.V.1
  • 52
    • 23844546992 scopus 로고    scopus 로고
    • Inactivation of Escherichia coli O157:H7 by high-intensity ultrasonication in the presence of salts
    • Stanley, K. D., Golden, D. A., Williams, R. C., and Weiss, J. (2004). Inactivation of Escherichia coli O157:H7 by high-intensity ultrasonication in the presence of salts. Foodborne Pathogens Disease, 1, 267–280.
    • (2004) Foodborne Pathogens Disease , vol.1 , pp. 267-280
    • Stanley, K.D.1    Golden, D.A.2    Williams, R.C.3    Weiss, J.4
  • 53
    • 57849091628 scopus 로고    scopus 로고
    • Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice
    • ′Donnell, C. P., Muthukumarappana, K., and Cullen, P. J. (2009). Ascorbic acid degradation kinetics of sonicated orange juice during storage and comparison with thermally pasteurised juice. LWT – Food Science and Technology, 42, 700–704.
    • (2009) LWT – Food Science and Technology , vol.42 , pp. 700-704
    • Tiwaria, B.K.1    Donnell, C.P.2    Muthukumarappana, K.3    Cullen, P.J.4
  • 54
    • 34248180106 scopus 로고    scopus 로고
    • Inactivation of Shigella boydii 18 IDPH and Listeria monocytogenes Scott A with power ultrasound at different acoustic energy densities and temperatures
    • Ugarte-Romero, E., Feng, H., and Martin, S. E. (2007). Inactivation of Shigella boydii 18 IDPH and Listeria monocytogenes Scott A with power ultrasound at different acoustic energy densities and temperatures, Journal of Food Science, 72, 103–107.
    • (2007) Journal of Food Science , vol.72 , pp. 103-107
    • Ugarte-Romero, E.1    Feng, H.2    Martin, S.E.3
  • 56
    • 0000967840 scopus 로고    scopus 로고
    • Hazard analysis and critical control (HACCP). Procedures for the safe and sanitary processing and importing of juice
    • U.S. Food and Drug Administration. (2001). Hazard analysis and critical control (HACCP). Procedures for the safe and sanitary processing and importing of juice. Federal Register, 66, 6137–6202.
    • (2001) Federal Register , vol.66 , pp. 6137-6202
    • Food, U.S.1    Administration, D.2
  • 57
    • 85060587931 scopus 로고
    • Finishing, March, Accessed July 7, 2010
    • ′ s prime mover. Finishing, March, http://findarticles.com/p/articles/mi_hb4307/is_n3_v16/ai_n28614608/. Accessed July 7, 2010.
    • (1992) ′ S Prime Mover
    • Vago, R.E.1
  • 58
    • 0032766128 scopus 로고    scopus 로고
    • Does microbial life always feed on negative entropy? Thermodynamic analysis of microbial growth
    • von Stockar, U., and Liu, J. S., (1999). Does microbial life always feed on negative entropy? Thermodynamic analysis of microbial growth. Biochimica et Biophysica Acta, 1412, 191–211.
    • (1999) Biochimica Et Biophysica Acta , vol.1412 , pp. 191-211
    • von Stockar, U.1    Liu, J.S.2
  • 59
    • 32044458422 scopus 로고    scopus 로고
    • Thermodynamics of microbial growth and metabolism; An analysis of the current situation
    • von Stockar, U., Maskow, T., Liu, J., Marison, I. M., and Patino, R. (2006). Thermodynamics of microbial growth and metabolism; An analysis of the current situation. Journal of Biotechnology, 121, 517–533.
    • (2006) Journal of Biotechnology , vol.121 , pp. 517-533
    • von Stockar, U.1    Maskow, T.2    Liu, J.3    Marison, I.M.4    Patino, R.5
  • 60
    • 77952241396 scopus 로고    scopus 로고
    • Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558(T) and Alicyclobacillus acidoterrestris DSM 3922(T) in apple juice by ultrasound
    • Wang, J., Hu, X., and Wang, Z. (2010). Kinetics models for the inactivation of Alicyclobacillus acidiphilus DSM14558(T) and Alicyclobacillus acidoterrestris DSM 3922(T) in apple juice by ultrasound. International journal of food microbiology, 139, 177–181.
    • (2010) International Journal of Food Microbiology , vol.139 , pp. 177-181
    • Wang1    Hu, J.X.2    Wang, Z.3
  • 61
    • 0141461820 scopus 로고    scopus 로고
    • Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods
    • Zenker, M., Heinz, V., and Knorr, D. (2003). Application of ultrasound-assisted thermal processing for preservation and quality retention of liquid foods. Journal of Food Protection, 66, 1642–1649.
    • (2003) Journal of Food Protection , vol.66 , pp. 1642-1649
    • Zenker, M.1    Heinz, V.2    Knorr, D.3


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.