Use of high pressure technology to inactivate bacterial spores in foods

Noriyuki Igura, Seiji Noma, Mitsuya Shimoda

Research output: Chapter in Book/Report/Conference proceedingChapter

1 Citation (Scopus)

Abstract

The human race has used re directly and/or indirectly for the processing of foods for several hundred thousand years. We have also discovered that heated foods can be preserved for a longer time than nonheated foods. Since the invention of electricity, we have cooked and processed foods with heat generated not only by re but also by electricity.

Original languageEnglish
Title of host publicationBiotechnology in Functional Foods and Nutraceuticals
PublisherCRC Press
Pages497-506
Number of pages10
ISBN (Electronic)9781420087123
ISBN (Print)9781420087116
DOIs
Publication statusPublished - Jan 1 2010

Fingerprint

Bacterial Spores
bacterial spores
electricity
Electricity
Technology
cooked foods
Pressure
Food
processed foods
Processed foods
food processing
Food Handling
Patents and inventions
heat
Hot Temperature
Processing

All Science Journal Classification (ASJC) codes

  • Engineering(all)
  • Agricultural and Biological Sciences(all)

Cite this

Igura, N., Noma, S., & Shimoda, M. (2010). Use of high pressure technology to inactivate bacterial spores in foods. In Biotechnology in Functional Foods and Nutraceuticals (pp. 497-506). CRC Press. https://doi.org/10.1201/9781420087123

Use of high pressure technology to inactivate bacterial spores in foods. / Igura, Noriyuki; Noma, Seiji; Shimoda, Mitsuya.

Biotechnology in Functional Foods and Nutraceuticals. CRC Press, 2010. p. 497-506.

Research output: Chapter in Book/Report/Conference proceedingChapter

Igura, N, Noma, S & Shimoda, M 2010, Use of high pressure technology to inactivate bacterial spores in foods. in Biotechnology in Functional Foods and Nutraceuticals. CRC Press, pp. 497-506. https://doi.org/10.1201/9781420087123
Igura N, Noma S, Shimoda M. Use of high pressure technology to inactivate bacterial spores in foods. In Biotechnology in Functional Foods and Nutraceuticals. CRC Press. 2010. p. 497-506 https://doi.org/10.1201/9781420087123
Igura, Noriyuki ; Noma, Seiji ; Shimoda, Mitsuya. / Use of high pressure technology to inactivate bacterial spores in foods. Biotechnology in Functional Foods and Nutraceuticals. CRC Press, 2010. pp. 497-506
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