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연구자들이 자신의 연구와 전문성을 널리 알리고, 새로운 협력의 기회를 만들 수 있는 네트워킹 공간이에요.
논문 기본 정보
- 자료유형
- 학술저널
- 저자정보
- 발행연도
- 2008.10
- 수록면
- 1,102 - 1,105 (4page)
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초록· 키워드
오류제보하기
The structural change and leakage of cellular substances of Saccharomyces cerevisiae attributed by high hydrostatic pressure (HHP) treatment were observed with scanning electron microscopy (SEM). S. cerevisiae (ATCC16664) was inoculated in apple juice for 10 min at 23℃ and the apple juice treated at 138, 207, 276, 345, and 414 MPa pressure for 30 sec at 23℃. Increased of roughness, elongation, wrinkling, and pores on yeast cell surfaces, the yeast cell walls were severely damaged by HHP treatment from 276 to 414 MPa. Inactivation of S. cerevisiae by HHP is dependent on structural changes on the cell walls observed with SEM.
목차
Abstract
Introduction
Materials and Methods
Results and Discussion
References
참고문헌 (19)
참고문헌 신청
Hayashi R , 1989 , Application of high pressure to food processing and preservation: Philosophy and development , Eng. Food 2 : 815 ~ 826
Hoover DG , 1989 , Biological effects of high hydrostatic pressure on food microorganisms , Food Technol.-Chicago 43 : 99 ~ 107
Geun-Pyo Hong , 2005 , Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork , Food Science and Biotechnology 14 (6) : 808 ~ 812
Sangbin Lim , 2006 , Continuous High Pressure Carbon Dioxide Processing of MandarinJuice , Food Science and Biotechnology 15 (1) : 13 ~ 18
Gi Dong Han , 2006 , Heat and High-Pressure Treatments on In Vitro Digestibility and Allergenicity of Beef Extract , Food Science and Biotechnology 15 (4) : 523 ~ 528
Hoover DG , 1989 , Biological effects of high hydrostatic pressure on food microorganisms , Food Technol.-Chicago 43 : 99 ~ 107
Geun-Pyo Hong , 2005 , Effects of Time-Dependent High Pressure Treatment on Physico-chemical Properties of Pork , Food Science and Biotechnology 14 (6) : 808 ~ 812
Sangbin Lim , 2006 , Continuous High Pressure Carbon Dioxide Processing of MandarinJuice , Food Science and Biotechnology 15 (1) : 13 ~ 18
Gi Dong Han , 2006 , Heat and High-Pressure Treatments on In Vitro Digestibility and Allergenicity of Beef Extract , Food Science and Biotechnology 15 (4) : 523 ~ 528
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UCI(KEPA) : I410-ECN-0101-2013-573-001007831