Fumiyuki Kobayashi   Hiromi Ikeura   Sachiko Odake   Yasuyoshi Hayata   
JOURNAL OF FOOD ENGINEERING 114(2) 215-220 2013年1月 [査読有り]
Inactivation kinetics of polyphenol oxidase (PPO) by a two-stage method which was additionally pressurized at ambient temperature after carbon dioxide microbubbles (MB-CO2) was mixed with a solution at low temperature and pressure (two-stage MB-CO...
F. Kobayashi   H. Ikeura   S. Odake   S. Tanimoto   Y. Hayata   
LWT-FOOD SCIENCE AND TECHNOLOGY 48(2) 330-333 2012年10月 [査読有り]
The inactivation of Lactobacillus fructivorans suspended in various buffer solutions by low-pressure CO2 microbubbles (MB-CO2) was investigated. The number of surviving L fructivorans cells suspended in 0.1 mol/L acetic acid/0.1 mol/L sodium aceta...
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY 47(6) 1151-1157 2012年6月 [査読有り]
The ability of carbon dioxide microbubbles (MB-CO2) to inactivate Lactobacillus fructivorans suspended in physiological saline and unpasteurised sake at ambient temperature and a pressure lower than 2.0 MPa was investigated. The number of L.simila...