Results 211 to 220 of about 40,633 (263)
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Bacterial inactivation by high-pressure homogenisation and high hydrostatic pressure
International Journal of Food Microbiology, 2002The resistance of five gram-positive bacteria, Enterococcus faecalis, Staphylococcus aureus, Lactobacillus plantarum, Listeria innocua and Leuconostoc dextranicum, and six gram-negative bacteria, Salmonella enterica serovar typhimurium, Shigella flexneri, Yersinia enterocolitica, Pseudomonas fluorescens and two strains of Escherichia coli, to high ...
Chris Michiels
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Food Processing by High Hydrostatic Pressure
Critical Reviews in Food Science and Nutrition, 2002The use of high hydrostatic pressures (HHP) for food processing is finding increased application within the food industry. One of the advantages of this technology is that because it does not use heat, sensory, and nutritional attributes of the product remain virtually unaffected, thus yielding products with better quality than those processed ...
M F, San Martín +2 more
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Adaptations to High Hydrostatic Pressure
Annual Review of Physiology, 1992The importance of adaptation to high pressure has long been implicit in the findings of studies in which 1 atm-adapted species were subjected to elevated pressures. Recent comparative studies have shown that pressure sensitivities of enzymes, structural proteins, and membrane-based systems differ markedly between shallow- and deep-living species. These
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High hydrostatic pressure in cancer immunotherapy and biomedicine
Biotechnology Advances, 2018High hydrostatic pressure (HHP) has been known to affect biological systems for >100 years. In this review, we describe the technology of HHP and its effect macromolecules and physiology of eukaryotic cells. We discuss the use of HHP in cancer immunotherapy to kill tumor cells for generation of whole cell and dendritic cell-based vaccines.
Irena Adkins +5 more
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Inactivation of Campylobacter jejuni by high hydrostatic pressure
Letters in Applied Microbiology, 2004To investigate the response of Campylobacter jejuni ATCC 35919 and 35921 to high pressure processing (HPP) while suspended in microbiological media and various food systems.Campylobacter jejuni 35919 and 35921 were subjected to 10-min pressure treatments between 100 and 400 MPa at 25 degrees C suspended in Bolton broth, phosphate buffer (0.2 m, pH 7.3),
E B, Solomon, D G, Hoover
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High Hydrostatic Pressure Treatments for Beer Stabilization
Journal of Food Science, 2000ABSTRACT: Crude cloudy beers from a small‐scale brewery were treated with high hydrostatic pressure (HHP‐600 MPa, 5 min) or heat pasteurized (60 °C, 10 min). The treatments did not affect pH, ethanol, extract, bitterness, or phenolics in comparison with untreated beers; HHP beers retained permanent haze, similar
CASTELLARI M. +4 more
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Inactivation of herpes viruses by high hydrostatic pressure
Journal of Virological Methods, 1992The effects of high hydrostatic pressure on herpes simplex virus type 1 (HSV-1) and human cytomegalovirus (HCMV) were examined. Pressure at more than 300 MPa for 10 min at 25 degrees C inactivated these virions and drastically inhibited their infection to cultured cells, and at greater than 400 MPa, reduced infective titers of HSV-1 and HCMV by more ...
T, Nakagami +6 more
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Microwave cavity for EPR at high hydrostatic pressures
Review of Scientific Instruments, 1978The design of a simple pressure locked cavity for use in X-band EPR studies at high hydrostatic pressures and temperatures down to liquid nitrogen is described. A coaxial coupling arrangement which avoids the use of sapphire is used.
P, Cevc, R, Srinivasan
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High Hydrostatic Pressure and Enzymology
1999The recent interest in high pressure biochemistry requires more fundamental studies on the behavior of enzymes under such extreme conditions. In this paper we shortly review some basic knowledge on the high pressure effect on enzyme reactions, together with some new data concerning high pressure micellar enzymology taking as a model for enzyme studies ...
Claude Balny, Natalia L. Klyachko
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High Hydrostatic Pressure Effects on Vegetable Structure
Journal of Food Science, 1998ABSTRACT Cryo‐fracture scanning electron microscopy revealed the changes that cauliflower and spinach leaves undergo after treatment with high hydrostatic pressure. High pressure changed cell permeability and enabled movement of water and metabolites from inside to outside of the cell.
Préstamo, Guadalupe, Arroyo, G.
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