Use of high pressure technology to inactivate bacterial spores in foods

Noriyuki Igura, Seiji Noma, Mitsuya Shimoda

研究成果: Chapter in Book/Report/Conference proceedingChapter

1 被引用数 (Scopus)

抄録

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.

本文言語英語
ホスト出版物のタイトルBiotechnology in Functional Foods and Nutraceuticals
出版社CRC Press
ページ497-506
ページ数10
ISBN(電子版)9781420087123
ISBN(印刷版)9781420087116
DOI
出版ステータス出版済み - 1 1 2010

All Science Journal Classification (ASJC) codes

  • 工学(全般)
  • 農業および生物科学(全般)

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