Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii-Reference-Cited by-同舟云学术

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Effect of high hydrostatic pressure on the temperature dependence of Saccharomyces cerevisiae and Zygosaccharomyces rouxii

Published:1997-05 Issue:4 Volume:32 Page:337-343
ISSN:1359-5113
Container-title:Process Biochemistry
language:en
Short-container-title:Process Biochemistry

Author:

Chen Chinshuh,Tseng Ching-Wen

Publisher

Elsevier BV

Subject

Applied Microbiology and Biotechnology,Biochemistry,Bioengineering

Reference23 articles.

1. Use of high pressure in food processing and preservation;Hayashi,1989

2. The commercial application of high pressure technology in the food processing industry;Deplace,1992

3. High pressure equipment for food processing;Traff,1992

4. The effect of pressure in the preservation of milk;Hite;Bulletin of the West Virginia University Agricultural Experimental Station,1899

5. Morphology and life processes of bacteria;ZoBell,1970

Cited by 22 articles. 订阅此论文施引文献订阅此论文施引文献，注册后可以免费订阅5篇论文的施引文献，订阅后可以查看论文全部施引文献

1. Inactivation of Zygosaccharomyces rouxii in organic intermediate moisture apricot and fig by microwave pasteurization;LWT;2021-12

2. Effects of microwave pasteurization on the thermal resistance of Zygosaccharomyces rouxii and on the physicochemical properties of organic intermediate moisture raisin;Journal of Food Processing and Preservation;2021-02-26

3. The investigation and optimization of two combined pasteurization methods of ultrasonic‐pulse electric field and hydrodynamic‐pulse electric field on sour cherry juice using RSM‐TOPSIS;Journal of Food Processing and Preservation;2020-07-07

4. Non-thermal Technologies as Alternative Methods for Saccharomyces cerevisiae Inactivation in Liquid Media: a Review;Food and Bioprocess Technology;2018-02-01

5. Saccharomyces cerevisiae Response to High Hydrostatic Pressure;High-Pressure Microbiology;2014-04-30

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