Art

J-GLOBAL ID：200902285537145931   Reference number：08A0332984

Effects of Ohmic Heating on Microbial Counts and Denaturation of Proteins in Milk

牛乳の微生物数及び蛋白質変性に及ぼすオーム加熱の影響

Author (6)： SUN Huixian (Hokkaido Univ., Sapporo, JPN) ,  KAWAMURA Shuso (Hokkaido Univ., Sapporo, JPN) ,  HIMOTO Jun-ichi (Rakuno Gakuen Univ., Ebetsu, JPN) ,  ITOH Kazuhiko (Hokkaido Univ., Sapporo, JPN) ,  WADA Tatsuhiko (Hokkaido Univ., Sapporo, JPN) ,  KIMURA Toshinori (Hokkaido Univ., Sapporo, JPN)
Material： Food Science and Technology Research  (Food Sci Technol Res)
Volume： 14  Issue： 2  Page： 117-123  Publication year： Mar. 2008 
JST Material Number： L2827A  ISSN： 1344-6606  CODEN： FSTRFS  Document type： Article
Article type： 原著論文  Country of issue： Japan (JPN)  Language： ENGLISH (EN)

Thesaurus term： *cow milk ,...
Semi thesaurus term： D value ,...

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JST classification (2)： Raw milk quality and treatments  (FJ12022D) ,  Sterilization methods  (EG02040C)

Reference (22)：

• BIRLOUEZ-ARAGON, I. A rapid fluorimetric method to estimate the heat treatment of liquid milk. Int. Dairy J. 1998, 8, 771-777
• CHO, H.-Y. Kinetics of inactivation of Bacillus subtilis spores by continuous or intermittent ohmic and conventional heating. Biotechnol. Bioeng. 1999, 62, 368-372
• GUILLOU, S. Inactivation of Saccharomyces cerevisiae in solution by low-amperage electric treatment. J. Appl. Microbiol. 2002, 92, 860-865
• LEBOVKA, N. I. Dose electroporation occur during the ohmic heating of food?. J. Food Sci. 2005, 70, 308-311
• LEIZERSON, S. Stability and sensory shelf life of orange juice pasteurized by continuous ohmic heating. J. Agric. Food Chem. 2005, 53, 4012-4018

Terms in the title (4)： 牛乳 ,  微生物 ,  蛋白質変性 ,  オーム加熱