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

All Science Journal Classification (ASJC) codes

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

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