Effect of sodium chloride on microbial inactivation by high pressure
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| Preise | 2016 | 2019 | 2020 |
|---|---|---|---|
| Schnitt | Fr. 447.09 (€ 458.13)¹ | Fr. 36.17 (€ 37.07)¹ | Fr. 39.03 (€ 39.99)¹ |
| Nachfrage |
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Effect of sodium chloride on microbial inactivation by high pressure - Inactivation by high hydrostatic pressure (HHP) of R. glutinis and P. aurantiogriseum in peptone medium and fresh cheese
~EN PB NWISBN: 9783659684838 bzw. 365968483X, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Effect of sodium chloride on microbial inactivation by high pressure: The technology of High Hydrostatic Pressure (HHP) is the nonthermal food technology that has been most developed commercially. It has achieved microbial and enzymatic inactivation levels close to thermal pasteurization ones, preserving sensory and nutritional properties of the processed products. To achieve this level of inactivation, a pressure level in the range of [100-800] MPa (megapascals) is used with short treatment times (ranging from a few seconds to several minutes), combined with moderate temperature (20-50 °C). In the present book, the yeast Rhodotorula glutinis and the mold Penicillium aurantiogriseum, spoilage microorganisms responsible for altering the quality of fresh cheese and reducing its shelf life, were treated by HHP at pressure levels of 200, 300, 350, and 400 MPa, with treatment times ranging from 1 to 15 min. The experimental results were fitted to a non-linear model, the Weibull distribution function. Englisch, Taschenbuch.
Effect of sodium chloride on microbial inactivation by high pressure: The technology of High Hydrostatic Pressure (HHP) is the nonthermal food technology that has been most developed commercially. It has achieved microbial and enzymatic inactivation levels close to thermal pasteurization ones, preserving sensory and nutritional properties of the processed products. To achieve this level of inactivation, a pressure level in the range of [100-800] MPa (megapascals) is used with short treatment times (ranging from a few seconds to several minutes), combined with moderate temperature (20-50 °C). In the present book, the yeast Rhodotorula glutinis and the mold Penicillium aurantiogriseum, spoilage microorganisms responsible for altering the quality of fresh cheese and reducing its shelf life, were treated by HHP at pressure levels of 200, 300, 350, and 400 MPa, with treatment times ranging from 1 to 15 min. The experimental results were fitted to a non-linear model, the Weibull distribution function. Englisch, Taschenbuch.
2
Effect of sodium chloride on microbial inactivation by high pressure
~EN NWISBN: 9783659684838 bzw. 365968483X, vermutlich in Englisch, neu.
Lieferung aus: Schweiz, Lieferzeit: 11 Tage, zzgl. Versandkosten.
The technology of High Hydrostatic Pressure (HHP) is the nonthermal food technology that has been most developed commercially. It has achieved microbial and enzymatic inactivation levels close to thermal pasteurization ones, preserving sensory and nutritional properties of the processed products. To achieve this level of inactivation, a pressure level in the range of [100-800] MPa (megapascals) is used with short treatment times (ranging from a few seconds to several minutes), combined with moderate temperature (20-50 °C). In the present book, the yeast Rhodotorula glutinis and the mold Penicillium aurantiogriseum, spoilage microorganisms responsible for altering the quality of fresh cheese and reducing its shelf life, were treated by HHP at pressure levels of 200, 300, 350, and 400 MPa, with treatment times ranging from 1 to 15 min. The experimental results were fitted to a non-linear model, the Weibull distribution function.
The technology of High Hydrostatic Pressure (HHP) is the nonthermal food technology that has been most developed commercially. It has achieved microbial and enzymatic inactivation levels close to thermal pasteurization ones, preserving sensory and nutritional properties of the processed products. To achieve this level of inactivation, a pressure level in the range of [100-800] MPa (megapascals) is used with short treatment times (ranging from a few seconds to several minutes), combined with moderate temperature (20-50 °C). In the present book, the yeast Rhodotorula glutinis and the mold Penicillium aurantiogriseum, spoilage microorganisms responsible for altering the quality of fresh cheese and reducing its shelf life, were treated by HHP at pressure levels of 200, 300, 350, and 400 MPa, with treatment times ranging from 1 to 15 min. The experimental results were fitted to a non-linear model, the Weibull distribution function.
3
Effect of sodium chloride on microbial inactivation by high pressure
~EN PB NWISBN: 9783659684838 bzw. 365968483X, vermutlich in Englisch, LAP Lambert Academic Publishing, Taschenbuch, neu.
Effect of sodium chloride on microbial inactivation by high pressure ab 39.99 € als Taschenbuch: Inactivation by high hydrostatic pressure (HHP) of R. glutinis and P. aurantiogriseum in peptone med. Aus dem Bereich: Bücher, Wissenschaft, Biologie,.
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Effect of sodium chloride on microbial inactivation by high pressure (2015)
DE NWISBN: 9783659684838 bzw. 365968483X, in Deutsch, LAP Lambert Academic Publishing, neu.
Lieferung aus: Deutschland, Versandkostenfrei.
Magazin Aziya, [3458207].
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
Magazin Aziya, [3458207].
Die Beschreibung dieses Angebotes ist von geringer Qualität oder in einer Fremdsprache. Trotzdem anzeigen
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