Art

J-GLOBAL ID：200902284056254331   Reference number：09A0495282

Synergistic effect of high hydrostatic pressure treatment and food additives on the inactivation of Salmonella enteritidis

腸炎菌の不活化に対する高静水圧処理と食品添加剤の相乗作用

Author (5)： OGIHARA Hirokazu (Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866 Kameino, Fujisawa, Kanagawa ...) ,  YATUZUKA Maya (Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866 Kameino, Fujisawa, Kanagawa ...) ,  HORIE Naoko (Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866 Kameino, Fujisawa, Kanagawa ...) ,  FURUKAWA Soichi (Dep. of Food Sci. and Technol., Coll. of Bioresource Sciences, Nihon Univ., 1866 Kameino, Fujisawa, Kanagawa ...) ,  YAMASAKI Makai (Advanced Res. Inst. for the Sciences and Humanities, Nihon Univ., 6F Ichigaya Tokyu Building, 4-2-1 Kudan-kita ...)
Material： Food Control
Volume： 20  Issue： 11  Page： 963-966  Publication year： Nov. 2009 
JST Material Number： W0246A  ISSN： 0956-7135  Document type： Article
Article type： 原著論文  Country of issue： United Kingdom (GBR)  Language： ENGLISH (EN)

Thesaurus term： hydrostatic pressure ,  high pressure ,  *high pressure sterilization ,  pressurization ,  pressure effect ,  *food additive ,  Salmonella enteritidis ,  inactivation ,  potentiation ,  sugar ester ,  tannin ,  Eutrema japonicum ,  polylysine ,  protamine ,  aliphatic alcohol ,  aliphatic carboxylic acid ,  hydroxy acid ,  polycarboxylic acid ,  dicarboxylic acid ,  polypeptide

JST classification (1)： Food additives  (FJ10020H)

Substance index (3)： Citric acid ,  Adipic acid ,  Nisin

Terms in the title (5)： 腸炎菌 ,  不活化 ,  高静水圧 ,  食品添加剤 ,  相乗作用