FOOD AND BIOPROCESS TECHNOLOGY 8(8) 1690-1698 2015年8月 [査読有り]
Yeast in unfiltered beer (UFB) was inactivated by a two-stage system that was additionally pressurised at an ambient temperature after carbon dioxide microbubbles (MB-CO2) were mixed with UFB at a low temperature and pressure (two-stage MB-CO2). T...
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...
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY 62(48) 11722-11729 2014年12月 [査読有り]
To determine optimal temperature of a two-stage system of low pressure carbon dioxide microbubbles (MB-CO2) for inactivating enzymes in unpasteurized sake (UPS), the effect of two-stage MB-CO2 containing a heating coil at various temperatures on t...
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...
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応用生命科学部