To clarify how Saccharomyces pastorianus cells were affected by a two-stage system that was heating and pressurizing after microbubbled carbon dioxide (MB-CO2) was mixed with the S.pastorianus suspension at low temperature and pressure (two-stage ...
F. Kobayashi   H. Ikeura   S. Odake   Y. Hayata   
LWT - Food Science and Technology 56(2) 543-547 2014年5月 [査読有り]
To improve the inactivation efficiency of low pressure CO2 microbubbles (MB-CO2), we developed the MB-CO2 equipment from batch system to two-stage MB-CO2 system which was additionally pressurized at ambient temperature after MB-CO2 was mixed with ...
Fumiyuki Kobayashi   Masaki Sugiura   Hiromi Ikeura   Kanami Sato   Sachiko Odake   Yasuyoshi Hayata   
Scientia Horticulturae 164 596-601 2013年12月 [査読有り]
To establish the use of low-pressure carbon dioxide microbubbles (MB-CO2), developed as a food sterilizing method, as a practical technique for inactivating plant pathogens in hydroponic nutrient solution, Fusarium oxysporum f. sp. melonis and Pec...
Fumiyuki Kobayashi   Hiromi Ikeura   Sashiko Odake   Yasuyoshi Hayata   
Innovative Food Science and Emerging Technologies 18 108-114 2013年4月 [査読有り]
Enzymes and Lactobacillus fructivorans in unpasteurized sake were inactivated by a two-stage method with low-pressure carbon dioxide microbubbles (two-stage MB-CO2), and the quality of the treated sake was evaluated by the measurement of volatile ...
H. Ikeura   F. Kobayashi   M. Tamaki   
Journal of Food Science 78(2) T350-T355 2013年2月 [査読有り]
In this study, the effects of ozone microbubbles (OMCB) treatment at various water temperatures on the removal of residual fenitrothion (FT) pesticides and on the physical properties of lettuce and cherry tomatoes was examined. The residual FT per...