High Pressure Bioscience and Biotechnology
, by Hayashi, Rikimaru; International Conference on High Pressure Bioscience and Biotechnology (1995 : Kyoto, Japan)
- ISBN: 9780444825551 | 044482555X
- Cover: Hardcover
- Copyright: 12/1/1996
| Preface | |
| Acknowledgements | |
| Use of high pressure in bioscience and biotechnology | p. 1 |
| Future prospects in high pressure basic bioscience | p. 7 |
| Deep-sea microbial research and its aspect to high pressure biotechnology | p. 17 |
| High pressure effects on the structure and mesophase behaviour of supramolecular lipid aggregates and model membrane systems | p. 21 |
| High pressure sensing and adaptation in the deep-sea bacterium Photobacterium species strain SS9 | p. 29 |
| Morphological effects of pressure stress on yeasts | p. 37 |
| Biological analogy between hydrostatic pressure and temperature | p. 47 |
| Vacuolar acidification under high hydrostatic pressure in Saccharomyces cerevisiae | p. 53 |
| Gene expression under high pressure | p. 59 |
| Effects of hydrostatic pressure on photosynthetic activities in thylakiods | p. 67 |
| Effect on hydrostatic pressure on proliferation and morphology of the mouse BALB/c cells in culture | p. 73 |
| Influence of hydrostatic pressure on expression of heat shock protein 70 and matrix synthesis in chondrocytes | p. 79 |
| Changes of microfilaments and microtubules of yeasts induced by pressure stress | p. 83 |
| Direct induction of homozygous diploidization in the fission yeast Schizosaccharomyces pombe by pressure stress | p. 95 |
| Acquisition of stress tolerance by pressure shock treatment in yeast | p. 101 |
| High pressure denatured metalloprotein in a new NO - trapper | p. 105 |
| Ultrastructural effects of pressure stress to Saccharomyces cerevisiae cell revealed by immunoelectron microscopy using frozen thin sectioning | p. 109 |
| Biological stimulation of low-power He-Ne laser on yeast under high pressure | p. 113 |
| Pressure - induced molten globule states of proteins | p. 117 |
| Pressure versus temperature behaviour of proteins: FT-IR studies with the diamond anvil cell | p. 127 |
| Pressure induced protein structural changes as sensed by 4th derivative UV spectroscopy | p. 135 |
| High pressure NMR study of protein unfolding | p. 141 |
| Compressibility-structure relationships of protein: Compactness of denatured ribonuclease A | p. 147 |
| Structure of pressure-induced "denatured" state of proteins | p. 153 |
| Finite element study of protein structure under high pressure | p. 157 |
| Pressure-induced dissociation of beef liver L-glutamate dehydrogenase | p. 163 |
| Mechanism of pressure denaturation of BPTI | p. 167 |
| Thermal inactivating behavior of Bacillus stearothermophilus under high pressure | p. 171 |
| Effect of pressure on the phase behaviour of ester- and ether-linked phospholipid bilayer membranes | p. 175 |
| Kinetics and mechanisms of lamellar and non-lamellar phase transitions in aqueous lipid dispersions | p. 181 |
| Similar characteristics of bacterial death caused by high temperature and high pressure: Involvement of the membrane fluidity | p. 185 |
| Structure and function of nucleic acids under high pressure | p. 189 |
| Stabilization of thermophile enzymes by pressure | p. 195 |
| Enzyme stability under high pressure and temperature | p. 203 |
| Catalytic properties of proteinases under high pressure | p. 209 |
| Pressure effects on the stability and reactivity of methanol dehydrogenase | p. 215 |
| Modulation of enzyme activity and stability by high pressure: [alpha] - chymotrypsin | p. 221 |
| Effects of hydrostatic pressure on catalytic activity and stability of two alcohol dehydrogenases | p. 227 |
| Thermodynamics of transient enzyme kinetics | p. 231 |
| High Pressure inactivation of microorganisms | p. 237 |
| Saccharides protect yeast against pressure correlated to the mean number of equatorial OH group | p. 245 |
| Inactivation of bacterial spores in phosphate buffer and in vegetable cream treated with high pressure | p. 253 |
| Behaviour of Escherichia coli under high pressure | p. 261 |
| High pressure inactivation in foods of animal origin | p. 267 |
| Inactivation of HIV in blood plasma by high hydrostatic pressure | p. 273 |
| Advantages, opportunities and challenges of high hydrostatic pressure application to food systems | p. 279 |
| Understanding the pressure effects on postmortem muscle | p. 289 |
| Effects of high pressure on dairy proteins: a review | p. 299 |
| Changes in myosin molecule and its proteolytic subfragments induced by high hydrostatic pressure | p. 309 |
| Dynamic rheological behaviour and biochemical properties of pressurized actomyosin | p. 315 |
| The effect of high pressure on skeletal muscle myofibrils and myosin | p. 323 |
| Effect of high pressure treatment on proteolytic system in meat | p. 327 |
| High pressure effects on emulsified fats | p. 331 |
| High pressure treatment of whey protein / polysaccharide systems | p. 337 |
| Time-resolved turbidimetric measurements during gelation process of egg white under high pressure | p. 343 |
| High pressure effects on the colloidal calcium phosphate and the structural integrity of micellar casein in milk | p. 347 |
| High pressure effects of fish lipid degradation: Myoglobin change and water holding capacity | p. 351 |
| Gelation of surimi pastes treated by high isostatic pressure | p. 357 |
| Effect of water-soluble protein on pressure-induced gelation of Alaska pollack surimi | p. 363 |
| Application of high pressurization to fish meat: Changes in physical properties of carp skeletal muscle resulting from high pressure thawing | p. 369 |
| Thermal and rheological properties of pressurized carp meat | p. 375 |
| Effect of pressure-shift freezing on texture, pectic composition and histological structure of carrots | p. 379 |
| Technique of quality control for Sudachi (Citrus Sudachi Hort. ex Shirai) juice by high pressure treatment | p. 387 |
| Effect of hydrostatic pressure on the sterilization of tomato juice | p. 391 |
| High pressure treatment for Nozawanazuke (salt vegetable) preservation | p. 397 |
| Stabilization of black truffle of Perigord (Tuber melanosporum) by high pressure treatment | p. 401 |
| Preparation of salt-free miso and its high pressure treatment for reservation | p. 405 |
| Texture and cryo-scanning electron micrographs of pressure-shift frozen tofu | p. 411 |
| Combined effects of temperature and pressure on inactivation of heat-resistant bacteria | p. 415 |
| Sterilization of yeast by high pressure treatment | p. 419 |
| High pressure inactivation of yeast cells in saline and strawberry jam at low temperatures | p. 423 |
| Application of high pressure for sterilization of low acid food | p. 429 |
| Comparative study of thermal and high pressure treatment upon wheat starch suspensions | p. 433 |
| Modeling of high pressure thawing | p. 439 |
| HPP strawberry products: an example of processing line | p. 445 |
| Measurement of the gel-point temperature under high pressure by a hot-wire method | p. 451 |
| Continuous high pressure system for liquid food | p. 455 |
| Development of a pulsatile high pressure equipment | p. 463 |
| Behaviour of organic compounds in food under high pressure: Lipid peroxidation | p. 473 |
| The effect of pressure on process modelling the Maillard reaction | p. 479 |
| The effects of high pressure on some mechanical and physical properties of wood | p. 485 |
| Some reflections on a high pressure conference | p. 491 |
| List of Participants | p. 493 |
| Author Index | p. 511 |
| Subject Index | p. 515 |
| Table of Contents provided by Blackwell. All Rights Reserved. |
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