Full metadata record
DC Field | Value | Language |
---|---|---|
dc.contributor.author | 최희정 | * |
dc.date.accessioned | 2016-08-28T12:08:20Z | - |
dc.date.available | 2016-08-28T12:08:20Z | - |
dc.date.issued | 2009 | * |
dc.identifier.issn | 0168-1605 | * |
dc.identifier.other | OAK-5894 | * |
dc.identifier.uri | https://dspace.ewha.ac.kr/handle/2015.oak/220240 | - |
dc.description.abstract | Non-thermal sterilization and microbial inactivation processes are currently receiving much attention in food and pharmaceutical industries. In particular, since supercritical carbon dioxide (SC-CO2) treatment, which is conducted at relatively low temperatures, is considered to be a promising alternative method to replace thermal sterilization processes that cannot be safely used in foods and bioactive materials. Although SC-CO2 has been applied to many microorganisms, the inactivation of microbial cells by SC-CO2 has only been evaluated by using a conventional viable cell count such as a plating method, by which it is not possible to systematically elucidate the microbial cell inactivation process. Therefore, in this study the physiological status of SC-CO2 treated Salmonella enterica serotype Typhimurium was analyzed by using GC-MS analysis of fatty acids with principal component analysis and two-dimensional electrophoresis for protein profiling. From the results of these systemic analyses, it was revealed that SC-CO2 caused significant alterations to the profiles of fatty acids and proteins of the cells. © 2009 Elsevier B.V. All rights reserved. | * |
dc.language | English | * |
dc.title | Fatty acid profiling and proteomic analysis of Salmonella enterica serotype Typhimurium inactivated with supercritical carbon dioxide | * |
dc.type | Article | * |
dc.relation.issue | 3 | * |
dc.relation.volume | 134 | * |
dc.relation.index | SCI | * |
dc.relation.index | SCIE | * |
dc.relation.index | SCOPUS | * |
dc.relation.startpage | 190 | * |
dc.relation.lastpage | 195 | * |
dc.relation.journaltitle | International Journal of Food Microbiology | * |
dc.identifier.doi | 10.1016/j.ijfoodmicro.2009.06.006 | * |
dc.identifier.wosid | WOS:000270004900004 | * |
dc.identifier.scopusid | 2-s2.0-68749084792 | * |
dc.author.google | Kim S.R. | * |
dc.author.google | Kim H.T. | * |
dc.author.google | Park H.J. | * |
dc.author.google | Kim S. | * |
dc.author.google | Choi H.J. | * |
dc.author.google | Hwang G.-S. | * |
dc.author.google | Yi J.H. | * |
dc.author.google | Ryu D.H. | * |
dc.author.google | Kim K.H. | * |
dc.contributor.scopusid | 최희정(57217262202) | * |
dc.date.modifydate | 20240422112010 | * |