Art

J-GLOBAL ID：201802242206927625   Reference number：18A2080034

Inactivation of Aspergillus sp. spores on whole black peppers by nonthermal plasma and quality evaluation of the treated peppers

非熱プラズマによる全黒コショウにおけるAspergillus sp.胞子の不活性化と処理コショウの品質評価【JST・京大機械翻訳】

Author (7)： Tanino Takanori (Division of Environmental Engineering Science, Graduate School of Science and Technology, Gunma University, Japan) ,  Tanino Takanori (Gunma University Center for Food Science and Wellness, Japan) ,  Arisaka Takuya (Division of Environmental Engineering Science, Graduate School of Science and Technology, Gunma University, Japan) ,  Iguchi Yuka (Department of Environmental Engineering Science, School of Science and Technology, Gunma University, Japan) ,  Matsui Masayoshi (Division of Environmental Engineering Science, Graduate School of Science and Technology, Gunma University, Japan) ,  Ohshima Takayuki (Division of Environmental Engineering Science, Graduate School of Science and Technology, Gunma University, Japan) ,  Ohshima Takayuki (Gunma University Center for Food Science and Wellness, Japan)
Material： Food Control
Volume： 97  Page： 94-99  Publication year： 2019 
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)

Abstract/Point： In this study, a rotating nont...

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Thesaurus term： *spore ,  heat treatment ,  *Aspergillus ,  *quality ,  survival ratio ,  chemical reactor ,  *Piper nigrum ,  inoculation ,  *inactivation ,  Capsicum annuum ,  nitrogen heterocyclic compound ,  oxygen heterocyclic compound ,  carboxamide ,  conjugated diene ,  unsaturated carboxylic acid ,  polynuclear aromatic compound
Semi thesaurus term： 抗酸化活性 ,  農産物 ,  *黒コショウ ,  *非熱プラズマ , 【Automatic Indexing@JST】

Author keywords (4)： Nonthermal plasma ,  Pepper ,  Spore ,  Inactivation

JST classification (2)： Sterilization methods  (EG02040C) ,  Seasonings,spices(=condiments)  (FJ10010W)

Substance index (1)： Piperine

Terms in the title (7)： 非熱プラズマ ,  黒コショウ ,  Aspergillus ,  胞子 ,  不活性化 ,  コショウ ,  品質評価