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Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
flavor high electric field AC nutrient
2009/4/30
Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages...
High pressure inactivation of Enterococcus faecium – modelling and verification
high pressure inactivation Enterococcus faecium model verification
2009/3/10
High-pressure inactivation data were obtained for model working suspensions of Enterococcus faecium in saline solutions in pH range from 5.5 to 6.8, at water activity 0.99 (corresponding to the saline...
INACTIVATION OF FUNGI IN VITRO BY PHOTOSENSITIZATION: PRELIMINARY RESULTS
Science and Applied Research
2004/12/30
Photosensitization is based on the interaction of 2 completely non-toxic agents - a photosensitizer, accumulated in microorganisms, and visible light. This interaction induces radical-based cytotoxic ...