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- 要約等...:title><jats:p>Pulsed electric field (PEF) ex......o short pulses of high‐energy electricity, which can inactivate microo....... The efficacy of PEF treatment ......or pasteurisation of liquid eggs may be a function of processing temperature. In this study, effects of PEF, temperature, pH and PEF with mild ......t (PEF + heat) on the inactivation of <jats:italic>Salmonella typhimurium</jats:italic> DT104 cells in liquid whole egg (LWE) were investigated. Cells of <jats:italic>S. typhimurium</jats:italic> were inoculated into LWE pH adjusted to 6....... at 15, 25, 30 and 40 °C. The PEF......h, pulse duration and total treatment time were...
- 件名Industrial and Manufacturing Engineering Food Science
- 参照Advances in pulsed electric stimuli as a physical method for treating liquid foods
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