메뉴 건너뛰기




Volumn 26, Issue , 2014, Pages 59-66

High-pressure and temperature effects on the inactivation of Bacillus amyloliquefaciens, alkaline phosphatase and storage stability of conjugated linoleic acid in milk

Author keywords

Alkaline phosphatase; Bacillus amyloliquefaciens; Conjugated linoleic acid; High pressure sterilization; Milk storage stability; Nisin

Indexed keywords

ANTIBIOTICS; BACTERIOLOGY; DAIRIES; FOOD STORAGE; HIGH PRESSURE EFFECTS; PHOSPHATASES; STERILIZATION (CLEANING);

EID: 84916223081     PISSN: 14668564     EISSN: None     Source Type: Journal    
DOI: 10.1016/j.ifset.2014.05.003     Document Type: Article
Times cited : (15)

References (29)
  • 1
    • 33846353510 scopus 로고    scopus 로고
    • Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing
    • J. Ahn, V.M. Balasubramaniam, and A.E. Yousef Inactivation kinetics of selected aerobic and anaerobic bacterial spores by pressure-assisted thermal processing International Journal of Food Microbiology 113 3 2007 321 329
    • (2007) International Journal of Food Microbiology , vol.113 , Issue.3 , pp. 321-329
    • Ahn, J.1    Balasubramaniam, V.M.2    Yousef, A.E.3
  • 2
    • 32444437180 scopus 로고    scopus 로고
    • Effect of safflower oil, flaxseed oil, monensin, and vitamin e on concentration of conjugated linoleic acid in bovine milk fat
    • J.A. Bell, J.M. Griinari, and J.J. Kennelly Effect of safflower oil, flaxseed oil, monensin, and vitamin e on concentration of conjugated linoleic acid in bovine milk fat Journal of Dairy Science 89 2 2006 733 748
    • (2006) Journal of Dairy Science , vol.89 , Issue.2 , pp. 733-748
    • Bell, J.A.1    Griinari, J.M.2    Kennelly, J.J.3
  • 4
    • 2542458461 scopus 로고    scopus 로고
    • Methods for analysis of conjugated linoleic acids and trans-18:1 isomers in dairy fats by using a combination of gas chromatography, silver-ion thin-layer chromatography/gas chromatography, and silver-ion liquid chromatography
    • C. Cruz-Hernandez, Z. Deng, J. Zhou, A.R. Hill, M.P. Yurawecz, and Delmonte Methods for analysis of conjugated linoleic acids and trans-18:1 isomers in dairy fats by using a combination of gas chromatography, silver-ion thin-layer chromatography/gas chromatography, and silver-ion liquid chromatography Journal of AOAC International 87 2 2004 545 562
    • (2004) Journal of AOAC International , vol.87 , Issue.2 , pp. 545-562
    • Cruz-Hernandez, C.1    Deng, Z.2    Zhou, J.3    Hill, A.R.4    Yurawecz, M.P.5    Delmonte6
  • 6
    • 33646198818 scopus 로고    scopus 로고
    • Major advances in fresh milk and milk products: Fluid milk products and frozen desserts
    • H.D. Goff, and M.W. Griffiths Major advances in fresh milk and milk products: Fluid milk products and frozen desserts Journal of Dairy Science 89 4 2006 1163 1173
    • (2006) Journal of Dairy Science , vol.89 , Issue.4 , pp. 1163-1173
    • Goff, H.D.1    Griffiths, M.W.2
  • 8
    • 23344439673 scopus 로고    scopus 로고
    • Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty acid isomer content
    • S.M. Herzallah, M.A. Humeid, and K.M. Al-Ismai Effect of heating and processing methods of milk and dairy products on conjugated linoleic acid and trans fatty acid isomer content Journal of Dairy Science 88 4 2005 1301 1310
    • (2005) Journal of Dairy Science , vol.88 , Issue.4 , pp. 1301-1310
    • Herzallah, S.M.1    Humeid, M.A.2    Al-Ismai, K.M.3
  • 10
    • 84871487198 scopus 로고    scopus 로고
    • Effects of nisin and reutericyclin on resistance of endospores of Clostridium spp. to heat and high pressure
    • S. Hofstetter, D. Gebhardt, L Ho, M. Gänzle, and L.M. McMullen Effects of nisin and reutericyclin on resistance of endospores of Clostridium spp. to heat and high pressure Food Microbiology 34 1 2013 46 51
    • (2013) Food Microbiology , vol.34 , Issue.1 , pp. 46-51
    • Hofstetter, S.1    Gebhardt, D.2    Ho, L.3    Gänzle, M.4    McMullen, L.M.5
  • 11
    • 84874802647 scopus 로고    scopus 로고
    • In situ determination of clostridium endospore membrane fluidity during pressure-assisted thermal processing in combination with nisin or reutericyclin
    • S. Hofstetter, R. Winter, L.M. McMullen, and M.G. Gänzle In situ determination of clostridium endospore membrane fluidity during pressure-assisted thermal processing in combination with nisin or reutericyclin Applied and Environmental Microbiology 79 6 2013 2103 2106
    • (2013) Applied and Environmental Microbiology , vol.79 , Issue.6 , pp. 2103-2106
    • Hofstetter, S.1    Winter, R.2    McMullen, L.M.3    Gänzle, M.G.4
  • 12
    • 84916221679 scopus 로고    scopus 로고
    • Milk and milk products - Determination of alkaline phosphatase activity using a fluorimetric method
    • International Organization for Standardization Milk and milk products - Determination of alkaline phosphatase activity using a fluorimetric method Part 1: Milk and milk-based drinks 11816-1 1997
    • (1997) Part 1: Milk and Milk-based Drinks , vol.1181 , Issue.1
    • Organization For Standardization, I.1
  • 13
    • 74449084353 scopus 로고    scopus 로고
    • Adiabatic compression heating coefficients for high-pressure processing - A study of some insulating polymer materials
    • K. Knoerzer, R. Buckow, and C. Versteeg Adiabatic compression heating coefficients for high-pressure processing - A study of some insulating polymer materials Journal of Food Engineering 98 1 2010 110 119
    • (2010) Journal of Food Engineering , vol.98 , Issue.1 , pp. 110-119
    • Knoerzer, K.1    Buckow, R.2    Versteeg, C.3
  • 15
    • 0034110071 scopus 로고    scopus 로고
    • Combined pressure-temperature inactivation of alkaline phosphatase in bovine milk: A kinetic study
    • L Ludikhuyze, W. Claeys, and M.E. Hendrickx Combined pressure-temperature inactivation of alkaline phosphatase in bovine milk: A kinetic study Journal of Food Science 65 1 2000 155 160
    • (2000) Journal of Food Science , vol.65 , Issue.1 , pp. 155-160
    • Ludikhuyze, L.1    Claeys, W.2    Hendrickx, M.E.3
  • 16
    • 1542544591 scopus 로고    scopus 로고
    • Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: From kinetic information to process engineering aspects
    • L Ludikhuyze, A. Van Loey, Indrawati, C. Smout, and M. Hendrickx Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: From kinetic information to process engineering aspects Critical Reviews in Food Science and Nutrition 43 5 2003 527 586
    • (2003) Critical Reviews in Food Science and Nutrition , vol.43 , Issue.5 , pp. 527-586
    • Ludikhuyze, L.1    Van Loey, A.2    Indrawati3    Smout, C.4    Hendrickx, M.5
  • 17
    • 33646538772 scopus 로고    scopus 로고
    • High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature
    • D. Margosch, M.A. Ehrmann, R. Buckow, V. Heinz, R.F. Vogel, and M.G. Gänzle High-pressure-mediated survival of Clostridium botulinum and Bacillus amyloliquefaciens endospores at high temperature Applied and Environmental Microbiology 72 5 2006 3476 3481
    • (2006) Applied and Environmental Microbiology , vol.72 , Issue.5 , pp. 3476-3481
    • Margosch, D.1    Ehrmann, M.A.2    Buckow, R.3    Heinz, V.4    Vogel, R.F.5    Gänzle, M.G.6
  • 19
    • 84870555051 scopus 로고    scopus 로고
    • Kinetics of non-isothermal oxidation of anhydrous milk fat rich in conjugated linoleic acid using differential scanning calorimetry
    • S.I. Martínez-Monteagudo, M.D. Saldaña, and J.J. Kennelly Kinetics of non-isothermal oxidation of anhydrous milk fat rich in conjugated linoleic acid using differential scanning calorimetry Journal of Thermal Analysis and Calorimetry 107 3 2012 973 981
    • (2012) Journal of Thermal Analysis and Calorimetry , vol.107 , Issue.3 , pp. 973-981
    • Martínez-Monteagudo, S.I.1    Saldaña, M.D.2    Kennelly, J.J.3
  • 21
    • 0031232314 scopus 로고    scopus 로고
    • Ultra high pressure pasteurization of milk: Kinetics of microbial destruction and changes in physico-chemical characteristics
    • D.M. Mussa, and H.S. Ramaswamy Ultra high pressure pasteurization of milk: Kinetics of microbial destruction and changes in physico-chemical characteristics Food Science and Technology-Lebensmittel-Wissenschaft & Technologie 30 6 1997 551 557
    • (1997) Food Science and Technology-Lebensmittel-Wissenschaft & Technologie , vol.30 , Issue.6 , pp. 551-557
    • Mussa, D.M.1    Ramaswamy, H.S.2
  • 23
    • 33645401283 scopus 로고    scopus 로고
    • Effects of high pressure treatment on indigenous enzymes in bovine milk: Reaction kinetics, inactivation and potential application
    • B. Rademacher, and J. Hinrichs Effects of high pressure treatment on indigenous enzymes in bovine milk: Reaction kinetics, inactivation and potential application International Dairy Journal 16 6 2006 655 661
    • (2006) International Dairy Journal , vol.16 , Issue.6 , pp. 655-661
    • Rademacher, B.1    Hinrichs, J.2
  • 24
    • 33645336908 scopus 로고    scopus 로고
    • Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince
    • S. Rajan, J. Ahn, V.M. Balasubramaniam, and A.E. Yousef Combined pressure-thermal inactivation kinetics of Bacillus amyloliquefaciens spores in egg patty mince Journal of Food Protection 69 4 2006 853 860
    • (2006) Journal of Food Protection , vol.69 , Issue.4 , pp. 853-860
    • Rajan, S.1    Ahn, J.2    Balasubramaniam, V.M.3    Yousef, A.E.4
  • 25
    • 74249108520 scopus 로고    scopus 로고
    • Efficacy of pressure-assisted thermal processing, in combination with organic acids, against bacillus amyloliquefaciens spores suspended in deionized water and carrot puree
    • W. Ratphitagsanti, S. De Lamo-Castellvi, V.M. Balasubramaniam, and A.E. Yousef Efficacy of pressure-assisted thermal processing, in combination with organic acids, against bacillus amyloliquefaciens spores suspended in deionized water and carrot puree Journal of Food Science 75 1 2010 M46 M52
    • (2010) Journal of Food Science , vol.75 , Issue.1 , pp. 46-M52
    • Ratphitagsanti, W.1    De Lamo-Castellvi, S.2    Balasubramaniam, V.M.3    Yousef, A.E.4
  • 27
    • 4544310568 scopus 로고    scopus 로고
    • Oxidation rate of conjugated linoleic acid and conjugated linolenic acid is slowed by triacylglycerol esterification and α-tocopherol
    • T. Tsuzuki, M. Igarashi, T. Iwata, Y. Ymauchi-Sato, T. Yamamoto, and K. Ogita Oxidation rate of conjugated linoleic acid and conjugated linolenic acid is slowed by triacylglycerol esterification and α-tocopherol Lipids 39 5 2004 475 480
    • (2004) Lipids , vol.39 , Issue.5 , pp. 475-480
    • Tsuzuki, T.1    Igarashi, M.2    Iwata, T.3    Ymauchi-Sato, Y.4    Yamamoto, T.5    Ogita, K.6
  • 28
    • 34147207158 scopus 로고    scopus 로고
    • High pressure versus heat treatments for pasteurisation and sterilization of model emulsions
    • C. van den Ve, C. Courvoisier, and A. Matser High pressure versus heat treatments for pasteurisation and sterilization of model emulsions Innovative Food Science & Emerging Technologies 82 2 2007 230 236
    • (2007) Innovative Food Science & Emerging Technologies , vol.82 , Issue.2 , pp. 230-236
    • Van Den Ve, C.1    Courvoisier, C.2    Matser, A.3
  • 29
    • 0031373209 scopus 로고    scopus 로고
    • Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids
    • A. Zhang, and Z.Y. Chen Oxidative stability of conjugated linoleic acids relative to other polyunsaturated fatty acids Journal of the American Oil Chemists Society 74 12 1997 1611 1613
    • (1997) Journal of the American Oil Chemists Society , vol.74 , Issue.12 , pp. 1611-1613
    • Zhang, A.1    Chen, Z.Y.2


* 이 정보는 Elsevier사의 SCOPUS DB에서 KISTI가 분석하여 추출한 것입니다.