To clarify the lethal injury related to the inactivation of Saccharomyces pastorianus cells by low-pressure carbon dioxide microbubble (CO2MB) treatment, surviving number, leakage of nucleic acids and proteins, fluorescence polarisation (FP) of th...
JOURNAL OF FOOD PROCESS ENGINEERING 45(2) 2022年2月 [査読有り]
Effect of electrolyzed water (EW) produced from sodium chloride solution in a single vessel and carbon dioxide microbubbles (CO2MB) on decomposition of diazinon and its oxidized product, diazoxon, was investigated. Furthermore, these removal by th...
Journal of food science and technology 59(2) 825-829 2022年2月 [査読有り]
Dissolved carbon dioxide (dCO2) stripping from a model solution containing sake flavor by feeding gaseous nitrogen (N2) using a microbubble (MB) generator was investigated. The effect of dCO2 stripping by N2MB increased significantly with increasi...
JOURNAL OF FOOD PROCESSING AND PRESERVATION 2021年4月 [査読有り]
The effect of seasonings on the quality retention of dried mackerel (Scomber scombrus Linnaeus) was investigated by analyzing the components of the seasonings and prepared dried mackerel. The pH, water content, salt concentration, and inosinic aci...