Results 251 to 260 of about 169,400 (299)
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THE INACTIVATION OF MICROBIAL ENZYMES IN VIVO
Annual Review of Microbiology, 1977PHYSIOLOGICAL CONDITIONS LEADING TO ENZYME INACTIVATION 137 Shifts in Carbon and Nitrogen Metabolism 142 Diffe rentiation ..... ......... 143 Why Inactivation? ........ 144 MECHANISMS OF INACTIVATION 144 Physical Mechanisms 144 Chemical Mechanisms 145 Degradative Inactivation: The Role of Proteolysis and Turnover 145 Unknown ...
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Megawatt, pulsed ultraviolet photon sources for microbial inactivation
Digest of Technical Papers. PPC-2003. 14th IEEE International Pulsed Power Conference (IEEE Cat. No.03CH37472), 2004The University of Missouri-Columbia (UM-C) has developed pulsed ultraviolet (UV) photon sources commensurate with enhanced ultraviolet inactivation of hazardous microbials on surfaces or in a water matrix. Pulsed xenon flashlamps have been optimized to produce a high ultraviolet photon yield in the 180 320 nm range that is lethal to microbials; and has
P. Hancock +3 more
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Microbial Pathogen Inactivation Using Heterogeneous Photocatalysis
2011The concentration of toxic materials and infectious microorganism in the natural resources of drinking water is constantly increasing causing severe environmental pollution. Availability of safe drinking water to people in developing countries has become a serious challenge.
Mohammad Abbas Mahmood +3 more
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Laser microbial inactivation and detection
1999The experimental work in this thesis was aimed at optimising both the Nd: YAG and CO2 laser-bacteria sterilisation systems and to test synergistic bactericidal effects with other sources of electromagnetic waves, namely ultra-violet and microwaves. Such novel applications could be used in decontamination and hygiene systems in the food and medical ...
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Microbial inactivation by new technologies of food preservation
Journal of Applied Microbiology, 2005The increasing consumer demand for 'fresh-like' foods has led to much research effort in the last 20 years to develop new mild methods for food preservation. Nonthermal methods allow micro-organisms to be inactivated at sublethal temperatures thus better preserving the sensory, nutritional and functional properties of foods.
P, Mañas, R, Pagán
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Microbial Inactivation in Foods by Ultrasound
Journal of Food: Microbiology, Safety & Hygiene, 2017Alternatives to heat treatments for food sanitization are gaining significance due to the increased consumer demand for novel methods that have less deleterious effects on food quality. Ultrasound is an emerging and promising food processing technology to replace conventional methods. Ultrasound has a strong antimicrobial capacity against a spectrum of
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A model describing microbial inactivation and growth kinetics
Journal of Theoretical Biology, 1981Abstract A model based on the chance of collision between environmental water molecules having appropriate energy and microbial cells, and leading to description of both inactivation and growth kinetics is presented. Functions derived from the model can describe the known shapes of survival curves (concave, convex, sigmoid, linear, on semi-log plot),
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Integrative oncology: Addressing the global challenges of cancer prevention and treatment
Ca-A Cancer Journal for Clinicians, 2022Jun J Mao,, Msce +2 more
exaly
High Pressure Microbial Inactivation
2014Shigenobu Koseki, Kazutaka Yamamoto
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