書誌事項
- タイトル別名
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- Injury and Recovery in Bacterial Inactivation Induced by High Hydrostatic Pressure
- 細菌の高圧不活性化における損傷・回復
- サイキン ノ コウアツ フカッセイカ ニ オケル ソンショウ ・ カイフク
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抄録
<p>Food processing by high hydrostatic pressure (HHP) has several characteristic aspects, including homogeneous and almost spontaneous transmission of pressure; inactivation of viruses and microbes; suppressed deterioration of nutrients, flavors, and pigments; denaturation of food biopolymers such as proteins and starch; enhanced liquid impregnation and air bubble dissolution; and shucking of bivalves and crustaceans. Among these, microbial inactivation has been intensively studied for practical applications in processing agricultural produce with minimal quality loss and reduced risk of pathogenic and/or spoilage microbes, especially bacteria. HHP treatment, as well as other intervention technologies, may inactivate bacteria lethally and sublethally. However, sublethal inactivation of bacteria has not been elucidated sufficiently. This paper reviews bacterial inactivation by HHP with a focus on bacterial injury and recovery. </p>
収録刊行物
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- 日本食品科学工学会誌
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日本食品科学工学会誌 65 (3), 154-162, 2018
公益社団法人 日本食品科学工学会
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詳細情報 詳細情報について
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- CRID
- 1390282681386698496
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- NII論文ID
- 130006515975
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- NII書誌ID
- AN10467499
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- ISSN
- 18816681
- 1341027X
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- NDL書誌ID
- 028878838
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- 本文言語コード
- ja
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- データソース種別
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- JaLC
- IRDB
- NDL
- Crossref
- CiNii Articles
- KAKEN
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- 抄録ライセンスフラグ
- 使用不可