工学 >>> 食品科学技术 >>> 食品科学技术基础学科 >>> 食品生物化学 >>>
搜索结果: 1-15 共查到食品生物化学 inactivation相关记录17条 . 查询时间(0.062 秒)
Pulsed light is an emerging technology that kills microorganisms using pulses of an intense broad-spectrum light. This work aimed to determine the effect of population density and microbial growth pha...
High-intensity ultrasound was used to investigate the inactivation of microorganisms in raw bovine milk. Raw bovine milk with 4% of milk fat was treated with ultrasonic probe that was 12 mm in diamete...
The aim of this study is to examine the possibility to inactivate food pathogen Listeria monocytogenes by nonthermal antimicrobial treatment – photosensitization. L. monocytogenes was incubated with...
The effect of pH on the inactivation of some enzymes (acid protease, alkaline protease, papain, and glucoamylase) dissolved in McIlvaine buffer by microbubble supercritical (SC) CO2 treatment was inve...
The inactivation behavior of four kinds of bacterial spores by thermal treatments combined with high hydrostatic pressure (HHP) were investigated in a temperature range of 35-120°C and in a pressure r...
The D-values at 80, 90 and 100°C of Bacillus cereus spores (Philippine strain 1061) in 2% broth of Philippine rice cultivar PSB Rc72H were 38, 12 and 5 min, respectively. The Z-value of the test spore...
The effects of pH, the major food ingredients sodium chloride, sucrose, protein and organic acids on Escherichia coli inactivation by hydrostatic pressure treatment with the addition of allyl isothioc...
Bacillus subtilis spores were pressurized at 60MPa at 40°C for 0∼24 hours in phosphate buffer or GAM broth. After 24 hours, viable counts and spore counts decreased by about 5 log cycles in the ...
The combined effect of mild heating and pressurization on germination and inactivation of Bacillus subtilis spores was investigated. The spore count decreased remarkably at 60°C+80MPa in glucose broth...
The inactivation kinetics of lactic acid bacteria, Lactobacillus fructivorans, which is responsible for the deterioration of sake (Japanese rice wine) quality, was investigated using a continuous flow...
The influence of pressure and temperature, in the presence (in glucose broth, GB) or absence (in phosphate buffer, PB) of nutrients, on hydrostatic pressure (HP) induced-germination and inactivation o...
From the perspective of food safety and risk, we attempted to determine survivability of Newcastle Disease Virus (NDV) in egg products. We investigated the heat inactivation of NDV in egg yolk, and al...
Different procedures used for targeted genetic manipulations are based on homologous recombination between chromosomal and exogenous DNA. A double-strand break (DSB) present on the plasmid molecule st...
Photosensitization is a treatment involving the administration of a photoactive compound that selectively accumulates in the target cells or microorganisms and is followed by irradiation with visible ...
A mathematical approach incorporating the shoulder effect during the quantification of microbial heat inactivation is being developed based on »the number of log cycles of reduction« conce...

中国研究生教育排行榜-

正在加载...

中国学术期刊排行榜-

正在加载...

世界大学科研机构排行榜-

正在加载...

中国大学排行榜-

正在加载...

人 物-

正在加载...

课 件-

正在加载...

视听资料-

正在加载...

研招资料 -

正在加载...

知识要闻-

正在加载...

国际动态-

正在加载...

会议中心-

正在加载...

学术指南-

正在加载...

学术站点-

正在加载...