Use of high pressure technology to inactivate bacterial spores in foods

Noriyuki Igura, Seiji Noma, Mitsuya Shimoda

研究成果: 著書/レポートタイプへの貢献

1 引用 (Scopus)

抜粋

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.

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

All Science Journal Classification (ASJC) codes

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

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  • これを引用

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