Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures.
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Applications of High and Ultra High Pressure Homogenization for Food SafetyHigh-pressure homogenization as a non-thermal technique for the inactivation of microorganisms.High pressure homogenization to improve the stability of casein - hydroxypropyl cellulose aqueous systems.Multiple-pass high-pressure homogenization of milk for the development of pasteurization-like processing conditions.Inactivation of Aspergillus niger in mango nectar by high-pressure homogenization combined with heat shock.Effect of soaking and single/two cycle high pressure treatment on water absorption, color, morphology and cooked texture of brown rice.Quality of mango nectar processed by high-pressure homogenization with optimized heat treatment.Modelling inactivation by aqueous chlorine dioxide of Dothiorella gregaria Sacc. and Fusarium tricinctum (Corda) Sacc. spores inoculated on fresh chestnut kernel.Inactivation of Escherichia coli K-12 exposed to pressures in excess of 300 MPa in a high-pressure homogenizer.Inactivation by ultrahigh-pressure homogenization of Escherichia coli strains inoculated into orange juice.
P2860
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P2860
Modelling inactivation of Staphylococcus aureus and Yersinia enterocolitica by high-pressure homogenisation at different temperatures.
description
2003 nî lūn-bûn
@nan
2003年の論文
@ja
2003年論文
@yue
2003年論文
@zh-hant
2003年論文
@zh-hk
2003年論文
@zh-mo
2003年論文
@zh-tw
2003年论文
@wuu
2003年论文
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2003年论文
@zh-cn
name
Modelling inactivation of Stap ...... ion at different temperatures.
@en
type
label
Modelling inactivation of Stap ...... ion at different temperatures.
@en
prefLabel
Modelling inactivation of Stap ...... ion at different temperatures.
@en
P1476
Modelling inactivation of Stap ...... ion at different temperatures.
@en
P2093
Ann M J Diels
Elke Y Wuytack
P356
10.1016/S0168-1605(03)00050-3
P577
2003-10-01T00:00:00Z