Art

J-GLOBAL ID：201902276302130364   Reference number：19A2740105

食品製造のための高圧力(高静水圧)技術

Author (1)： SHIGEMATSU TOORU (新潟薬大 応用生命科学)
Material： フルードパワーシステム  (日本フルードパワーシステム学会誌)
Volume： 50  Issue： 6  Page： 264-267  Publication year： Nov. 15, 2019 
JST Material Number： S0170B  ISSN： 1346-7719  Document type： Article
Article type： 解説  Country of issue： Japan (JPN)  Language： JAPANESE (JA)

Thesaurus term： *food processing ,  *high pressure ,  *Hydrostatic Pressure ,  fine grinding ,  rice flour ,  Technology ,  milling (cereal) ,  particle size distribution ,  high pressure sterilization ,  sake ,  sake making ,  Yeasts ,  aerobic bacteria ,  lactic acid bacteria ,  number (mathematics) ,  high hydrostatic pressure ,  high-pressure technique ,  viable count ,  microorganism
Semi thesaurus term： 食品製造 ,  sake

JST classification (1)： Food manubacture,processing and preserving methods in general  (FJ03010M)

Reference (16)：

• Michiels, C., Barlett, D.H., Aertsen, A. eds. : High-pressure microbiology, ASM Press, Washington, DC (2008).
• Meersman, F., Heremans, K. : High hydrostatic pressure effects in the biosphere : from molecules to microbiology, in High-pressure microbiology, Michiels, C., Barlett, D.H., Aertsen, A. eds., ASM Press, Washington, DC, p. 1-17 (2008).
• Kato, M., Hayashi, R. : Effects of high pressure on lipids and biomembranes for understanding high-pressure-induced biological phenomena, Biosci. Biotechnol. Biochem., Vol. 63, No. 8, p. 1321-1328 (1999).
• Eshtiaghi, M.N., Stute, R., Knorr, D. : High-pressure and freezing pretreatment effects on drying, rehydration, texture and color of green beans, carrots and potatoes, J. Food Sci., Vol. 59, No. 6, p. 1168-1170 (1994).
• Ueno, S., Izumi, T., Fujii, T. : Estimation of damage to cells of Japanese radish induced by high pressure with drying rate as index, Biosci. Biotechnol. Biochem., Vol. 73, No. 8, p. 1699-1703 (2009).

Terms in the title (3)： 食品製造 ,  高圧力 ,  高静水圧