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Inactivation of Bacillus subtilis Spores in Orange Juice and the Quality Change by High Electric Field Alternating Current
flavor high electric field AC nutrient
2010/3/4
Heat treatment is commonly used to inactivate micro-organisms in liquid foods in order to improve food safety and extend shelf life. However, using heat treatment to kill spores also thermally damages...
High pressure inactivation of Enterococcus faecium – modelling and verification
high pressure inactivation Enterococcus faecium model verification
2014/3/10
High-pressure inactivation data were obtained for model working suspensions of Enterococcus faecium in saline solutions in pH range from 5.5 to 6.8, at water activity 0.99 (corresponding to the saline...
Comparative inactivation of Aujeszky’s disease virus, Porcine teschovirus and Vesicular stomatitis virus by chemical disinfectants
virucidal activity suspension test carrier test
2015/3/17
We tested the germicide activity of 1% Chloramin BM, 1% Incidin Plus, 1% Lysoformin 3000, 0.2%
Mikasept KP, and 2% Sekusept Forte against viruses in suspension (suspension test) and dried onto a sur...
INACTIVATION OF FUNGI IN VITRO BY PHOTOSENSITIZATION: PRELIMINARY RESULTS
Science and Applied Research
2010/12/24
Photosensitization is based on the interaction of 2 completely non-toxic agents - a photosensitizer, accumulated in microorganisms, and visible light. This interaction induces radical-based cytotoxic ...