超高压食品处理技术附视频

[1] 草莓汁的超高压杀菌研究 [J]. 食品科学, 2004, (01) : 31 - 34

[2] 超临界CO2对面包酵母活性影响的研究 [J]. 中国生物工程杂志, 2003, (07) : 94 - 97

[3] 超临界CO2对酵母菌生长状况影响的研究 [J]. 高校化学工程学报, 2004, (03) : 394 - 398

[4] 超高压杀菌处理对乳中蛋白质的影响 [J]. 畜牧与饲料科学, 2004, (03) : 46 - 48

[5] Reduction of Bacil-lus subtilis,Bacillus stearothermophilus and streptococcusfaecalisin meat batters by temperature-high hydrostatic pres-sure pasteurization. Moerman F,Mertens B,Demey L,et al. Meat Science . 2001

[6] Oscillatory com-pared with continuous high pressure sterilization on Bacillusstearothermophilus spores. Hayakawa I,Kanno T,Yoshiyama K,et al. Food Science . 1994

[7] Properties ofnisinZ and distribution of its gene,nisin Z,Lactococcuslactis. Willem M D,John W M M,Roland J S,et al. Applied and Environmental Microbiology . 1995

[8] Effect of high hydrostatic pressure onthe temperature dependence of saccharomyces cerevisiae andZygosaccharomyces rouxii. Chen C,Tseng C W. Process Biochemistry . 1997

[9] Effects of combination treat-ments of nisin and high-intensity ultrasound with high pres-sure on the microbial inactivation in liquid whole egg. Lee D U,Heinz V,Knorr D. In-novative Food Sci Emerg Technol . 2003

[10] Inactivation ofBacillus subtilis spores by supercritical CO2 treatment. Spilimbergo S,Bertucco A,Lauro FM,et al. Innovative Food Sci Emerg Technol . 2003

[1] 草莓汁的超高压杀菌研究 [J]. 食品科学, 2004, (01) : 31 - 34

[2] 超临界CO2对面包酵母活性影响的研究 [J]. 中国生物工程杂志, 2003, (07) : 94 - 97

[3] 超临界CO2对酵母菌生长状况影响的研究 [J]. 高校化学工程学报, 2004, (03) : 394 - 398

[4] 超高压杀菌处理对乳中蛋白质的影响 [J]. 畜牧与饲料科学, 2004, (03) : 46 - 48

[5] Reduction of Bacil-lus subtilis,Bacillus stearothermophilus and streptococcusfaecalisin meat batters by temperature-high hydrostatic pres-sure pasteurization. Moerman F,Mertens B,Demey L,et al. Meat Science . 2001

[6] Oscillatory com-pared with continuous high pressure sterilization on Bacillusstearothermophilus spores. Hayakawa I,Kanno T,Yoshiyama K,et al. Food Science . 1994

[7] Properties ofnisinZ and distribution of its gene,nisin Z,Lactococcuslactis. Willem M D,John W M M,Roland J S,et al. Applied and Environmental Microbiology . 1995

[8] Effect of high hydrostatic pressure onthe temperature dependence of saccharomyces cerevisiae andZygosaccharomyces rouxii. Chen C,Tseng C W. Process Biochemistry . 1997

[9] Effects of combination treat-ments of nisin and high-intensity ultrasound with high pres-sure on the microbial inactivation in liquid whole egg. Lee D U,Heinz V,Knorr D. In-novative Food Sci Emerg Technol . 2003

[10] Inactivation ofBacillus subtilis spores by supercritical CO2 treatment. Spilimbergo S,Bertucco A,Lauro FM,et al. Innovative Food Sci Emerg Technol . 2003