Art
J-GLOBAL ID：200902142491590182   Reference number：01A0908442

Inactivation Kinetics of Enzymes by Using Continuous Treatment with Microbubbles of Supercritical Carbon Dioxide.

超臨界二酸化炭素の微小気泡での連続処理の使用による酵素の不活性化速度
Author (7)：
YOSHIMURA T

About YOSHIMURA T

(Kyushu Univ., Fukuoka, JPN)

About Kyushu Univ., Fukuoka, JPN

, 
SHIMODA M

About SHIMODA M

(Kyushu Univ., Fukuoka, JPN)

About Kyushu Univ., Fukuoka, JPN

, 
ISHIKAWA H

About ISHIKAWA H

(Kyushu Univ., Fukuoka, JPN)

About Kyushu Univ., Fukuoka, JPN

, 
MIYAKE M

About MIYAKE M

(Shimadzu Co., JPN)

About Shimadzu Co., JPN

, 
HAYAKAWA I

About HAYAKAWA I

(Kyushu Univ., Fukuoka, JPN)

About Kyushu Univ., Fukuoka, JPN

, 
MATSUMOTO K

About MATSUMOTO K

(Kyushu Univ., Fukuoka, JPN)

About Kyushu Univ., Fukuoka, JPN

, 
OSAJIMA Y

About OSAJIMA Y

(Hiroshima-Prefectural Univ., JPN)

About Hiroshima-Prefectural Univ., JPN


Material：
Journal of Food Science  (J Food Sci)

About Journal of Food Science


Volume： 66  Issue： 5  Page： 694-697  Publication year： Jun. 2001 
JST Material Number： C0005A  ISSN： 0022-1147  CODEN： JFDSAZ  Document type： Article
Article type： 原著論文  Country of issue： United States (USA)  Language： ENGLISH (EN)
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proteinase

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,...
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Thesaurus term/Semi thesaurus term
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All keywords is available on JDreamIII(charged).
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Aspergillus niger

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,...
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JST classification (2)：
JST classification
Category name(code) classified by JST.
Food manubacture,processing and preserving methods in general 
(FJ03010M)

About Food manubacture,processing and preserving methods in general

,  Enzyme in general 
(EB09010D)

About Enzyme in general

Terms in the title (5)：
Terms in the title
Keywords automatically extracted from the title.
超臨界二酸化炭素

About 超臨界二酸化炭素

, 
微小気泡

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, 
連続処理

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, 
酵素

About 酵素

, 
不活性化速度

About 不活性化速度


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