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Advances in High Pressure Bioscience and Biotechnology

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Cover of 'Advances in High Pressure Bioscience and Biotechnology'

Table of Contents

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    Book Overview
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    Chapter 1 The Properties of Deep-Sea Piezophilic Bacteria and Their Possible Uses in Biotechnology
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    Chapter 2 Changes in the Microbial Community in Deep-Sea Sediment During Cultivation Without Decompression
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    Chapter 3 Microbial Communities in the World’s Deepest Ocean Bottom -The Mariana Trench
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    Chapter 4 An Expression of a Cold Shock Inducible Gene CspA Under Hydrostatic Pressure in Deep-Sea Barophilic Bacterium, Shewanella sp. Strain DSS12
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    Chapter 5 Interaction Between Osmotic and Hydrostatic Pressure in Yeast Inactivation
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    Chapter 6 Multiple Stress Resistance in Pressure Resistant Escherichia coli Mutants
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    Chapter 7 Strain Differences in Resistance to High Pressure and Mild Heat in Isolates of Escherichia coli O157
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    Chapter 8 Hsc70 Is Not Essential for Thermotolerance but for Barotolerance
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    Chapter 9 Ribosome Analysis In Vivo by Differential Scanning Calorimetry: The Effects of High Pressure on Escherichia coli
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    Chapter 10 Measurement of Microbial Activities Under High Pressure by Calorimetry
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    Chapter 11 Use of a Fatty Acid Auxotroph To Study the Role of Membrane Fatty Acid Composition on the Pressure Resistance of Escherichia coli
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    Chapter 12 High Pressure Inactivation of Heat Activated Ascospores of the Mould Eurotium repens
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    Chapter 13 Microorganism Inactivation Using High Pressure Generation in Sealed Vessels Under Sub-Zero Temperature
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    Chapter 14 High Pressure Inactivation of Anaerobic Spores from Clostridium pasteurianum
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    Chapter 15 Neutral Trehalases Contribute to Barotolerance in Saccharomyces cerevisiae
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    Chapter 16 Ultra High Pressure Treatment of Streptomyces sp. R61
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    Chapter 17 The Effects of Sub-Lethal Pressure Treatment on Escherichia coli O157:H7
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    Chapter 18 Inactivation Kinetics of Fungal Conidiospores
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    Chapter 19 Acquired Barotolerance and Thermal Stability of Cellular Components at High Pressure in Saccharomyces cerevisiae Cells
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    Chapter 20 Role of Oxidative Stress in the Inactivation of Escherichia coli by High Hydrostatic Pressure
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    Chapter 21 Effects of Heat and Pressure Shock on Growth Thermograms of Yeast
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    Chapter 22 Description of Listeria Behaviour Under Various Pressurization Strategies
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    Chapter 23 Pathogen Inactivation by High Pressure Treatment of Foods
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    Chapter 24 Building Fail-Safe Models To Describe the Effect of Temperature and Pressure on the Kinetics of Inactivation of Infectious Pathogens in Foods
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    Chapter 25 Advances in Bacterial Spores Inactivation in Thermal Treatments Under Pressure
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    Chapter 26 Effect of Supercritical Carbon Dioxide on Some Bacteria and Yeasts of Interest in the Food Industry
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    Chapter 27 The Effect of High Pressure on the Microbial Quality of Apple Juices
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    Chapter 28 Thermal Effect Before High Pressure Treatment on the Reduction of Enterococcus faecalis in Duck Fatty Liver
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    Chapter 29 High Pressure Inactivation and Survival of Pressure-Resistant Escherichia coli Mutants in Milk
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    Chapter 30 Some Preliminary Measurements of the Effect of High Hydrostatic Pressure on the Porin Omp C from E. coli
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    Chapter 31 New Transition of Dioleoylphosphatidylcholine Bilayer Membrane Under High Pressure
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    Chapter 32 Effect of Pressure on the Phase Transitions of Dimyristoylphosphatidylethanolamine and Dimyristoylphosphatidylcholine Bilayers
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    Chapter 33 Solidification and Melting of Some Edible Fats and Model Lipid Systems Under Pressure
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    Chapter 34 The Effects of High Pressure on Signal Transducing Systems of Cultural Endothelial Cells
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    Chapter 35 Thermotropic and Barotropic Phase Behavior of l-Hexadecyl-2-Palmitoylphosphatidylcholine Bilayer Membrane
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    Chapter 36 Effect of Pressure and Local Anesthetics on the Phase Transitions of Ether-Linked Dihexadecylphosphatidylcholine Bilayer Membrane
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    Chapter 37 Pressure-Induced Thermostabilization of Glutamate Dehydrogenase from the Hyperthermophiles Pyrococcus furiosus and Thermococcus litoralis
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    Chapter 38 High-Resolution NMR Studies of Proteins Under High Pressure
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    Chapter 39 Pressure-Temperature Induced Unfolding and Aggregation of Proteins
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    Chapter 40 Comparison of the Pressure-Temperature Behavior of Neutral Proteases from Thermophilic and Psychrophilic Bacteria
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    Chapter 41 Cold Denaturation of Proteins Under Pressure Studied by Time-Resolved Fluorescence. Application to Ribonuclease P2 from S. sofataricus
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    Chapter 42 High Pressure Fluorescence Studies of Porphyrins and Hemoproteins
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    Chapter 43 Pressure-Induced Rearrangement of Aryl-Iron Complexes in Cytochrome P-450cam: Application to Topological Mapping of the Compressed Active Site
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    Chapter 44 The Dynamics of Protein-Bound Water in the Heme Domain of P450BM3 as Compared with P450cam and P450 2B4
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    Chapter 45 Use of High Pressure To Investigate the Role of Carbohydrate Moiety in the Conformational Stability of Carboxypeptidase Y
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    Chapter 46 Complex Unfolding Events of Sso7d from S.solfataricus at High Temperature and High Pressure
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    Chapter 47 Influence of Pressure on the Reactivity of Antigens and Antibodies. Application to the Follow-up of Conformational Changes
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    Chapter 48 Cold, Heat and Pressure Denaturation of Horse Heart Metmyoglobin: A FTIR Study
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    Chapter 49 Hydrogen-Deuterium Exchange Versus Conformational Changes in Proteins. A Two-Dimensional FTIR Approach
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    Chapter 50 Pressure and Temperature Stability of β-Galactosidases: A Structural and Functional Study
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    Chapter 51 Conformational Changes of Lipoxygenase at Elevated Pressure and Temperature
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    Chapter 52 Hydrogen-Deuterium Exchange of Lipoxygenase at High Pressure and Temperature
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    Chapter 53 High Hydrostatic Pressure Effect on Activity of Circulating Immune Complex Formation in Blood Serum
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    Chapter 54 Pressure Effect on the Temperature Unfolding and Gelation of Myoglobin
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    Chapter 55 The Influence of High Pressure Treatment on the Spectroscopic Properties of Ovalbumin
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    Chapter 56 Contribution of Hydrophobic Residues to the Stability of Ribonuclease A Chain Folding Initiation Site Mutants. A Comparison of Pressure and Temperature Induced Unfolding
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    Chapter 57 Pressure Effect on Hydration of Biomolecules
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    Chapter 58 High Pressure Enzyme Kinetics
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    Chapter 59 The Single Cysteinyl Residue (Cys341) of Carboxypeptidase Y for Cavity Control in the S1 Substrate Binding Pocket
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    Chapter 60 Effects of Hydrostatic and Osmotic Pressures on Dealkylation (Aging) of Phosphylcholinesterase Adducts
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    Chapter 61 Post-Inactivation of Butyrylcholinesterase Following Heat and/or Pressure Treatment
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    Chapter 62 Combined Action of Temperature and Pressure on the Catalytic Activity of Wild-Type and D70G Mutant of Human Butyrylcholinesterase
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    Chapter 63 Pressure Activates Oligomeric Enzymes in Reversed Micelles by Stabilisation of Different Oligomeric Forms
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    Chapter 64 Proteolysis of Bovine β-Lactoglobulin and Chicken Egg Ovalbumin During Treatment at High Pressure
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    Chapter 65 Pressure Stability of Lipoxygenase from Green Beans (Phaseolus vulgaris L.) at Subzero and Elevated Temperature
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    Chapter 66 Modeling Kinetics of Pressure-Temperature Inactivation of Enzymes: A Case Study on Soybean Lipoxygenase
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    Chapter 67 Effect of pH and Antibrowning Agents on the Pressure Stability of Avocado and Mushroom Polyphenoloxidase
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    Chapter 68 Thermal and Combined Pressure-Temperature Inactivation of Orange Pectinesterase: Influence of pH and Ca2+-Ions
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    Chapter 69 Properties of a Soluble Form of High-Pressure-Treated Egg Albumen
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    Chapter 70 DNA Supercoiling Under High Pressure
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    Chapter 71 Pressure Effect on the Chain Shrinkage of Water Soluble Polymers Induced by Complexation with ANS
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    Chapter 72 Studies on the Mechanism of the Aminoacylation Reaction of Transfer Ribonucleic Acid at High Pressure
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    Chapter 73 Formation of a Gel from ß-Lactoglobulin Under Hydrostatic Pressure
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    Chapter 74 Hydration and Pressure-Temperature Phase Diagrams of Wheat Starch
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    Chapter 75 Alterations of Calcium Alginate Gel Dispersions by High Pressure Treatment
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    Chapter 76 Development of a Cream Caramel by High Hydrostatic Pressure at Low Temperature
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    Chapter 77 Coagulation Under High Hydrostatic Pressure: Polymer Latices as a Model for Casein Dispersions
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    Chapter 78 Pressure Induced Swelling Kinetics of Starch Granules
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    Chapter 79 Carrageenan Gelification Under High Hydrostatic Pressure: Preparation and Processing of Solutions and Analysis of Gels Obtained
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    Chapter 80 Microscopic and Rheological Characterization of High Pressure Treated Starch Dispersions
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    Chapter 81 Chemical Reactions of Food Components Under High Hydrostatic Pressure
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    Chapter 82 The Influence of High Pressure on the Autoxidation of Major Unsaturated Fatty Acid Constituents of Milk
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    Chapter 83 Unexpected Solvolysis of Vitamin A Acetate Under High Pressure Conditions
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    Chapter 84 The Relevance of Kinetic Data in High Pressure Food Processing
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    Chapter 85 Modeling Conductive Heat Transfer and Process Uniformity During Batch High-Pressure Processing of Foods
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    Chapter 86 Comparative Studies Concerning the Digestibility of Raw, Heated and High-Pressure-Treated Foods in Young Pigs and In Vitro
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    Chapter 87 High Pressure Processed Apple Desserts. Microbiological and Physicochemical Properties
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    Chapter 88 The Role of Polysaccharides and Metal Ions in the Cell Walls in the Pressure-Induced Hardening of Root Vegetables
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    Chapter 89 Influence of High Pressure on Protein-Polysaccharide Interactions
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    Chapter 90 High Hydrostatic Pressure for Preservation of Salted Tarts: Quiche Lorraine
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    Chapter 91 Effects of High Pressure on Textural Characteristics of Cod (Gadus morhua) Muscle
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    Chapter 92 Influence of High Isostatic Pressure on Muscle of Octopus (Octopus vulgaris)
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    Chapter 93 Effect of a High Pressure Treatment on the Texture and Enzyme Activities of Selected Vegetables
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    Chapter 94 Release of Iron from Beef, Liver, Soya Flour and Spinach on High Pressure Treatment
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    Chapter 95 The Effects of Hydrostatic High Pressure on the Brewing Process and Beer
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    Chapter 96 A Comparison Between UHP Hydrostatic Exposure and UHP Discharge Production Methods
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    Chapter 97 Pascalisation of Delicatessen
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    Chapter 98 Effect of High Pressure Treatment on Lipoxygenase Activity in Cherry Tomatoes
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    Chapter 99 Effects of High Hydrostatic Pressure on the Aromatic Compounds of Strawberry “Coulis”
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    Chapter 100 Proteolysis and Viscoelastic Properties of High Pressure Treated Gouda Cheese
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    Chapter 101 Reaction Kinetics of Ultra-High Pressure Treatment of Milk
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    Chapter 102 Effect of High Pressure on Yoghurt
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    Chapter 103 Influence of Pressurization on Goat Milk and Cheese Composition and Yield
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    Chapter 104 Maturation Profiles of Goat Cheese Produced from High Pressure Treated Milk
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    Chapter 105 Goat’s Milk Cheese Accelerated Ripening. Compositional Indexes
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    Chapter 106 Pressure Temperature Phase Diagrams of Some Fat Containing Foodstuffs: Milk Cream, Milk Fat
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    Chapter 107 Pressure Assisted Thawing of Potato Cylinders
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    Chapter 108 Thermal Behaviour of the High-Pressure-Assisted Freezing Process and Its Effect on the Quality of Large Foodstuffs
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    Chapter 109 High Hydrostatic Pressure Freezing and Thawing of Pork Meat: Quality Preservation, Processing Times and High Pressure Treatment Advantages
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    Chapter 110 Pressure-Assisted Freezing of Pork Muscle Meat vs. Ordinary Freezing: Protein Denaturation
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    Chapter 111 Texture and Structure of High-Pressure-Frozen Food Gels
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    Chapter 112 High Hydrostatic Pressure Effects on Freezing and Thawing Processes of Pork Meat
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    Chapter 113 Application of High Pressurization to Fish Meat: The Ultrastructural Changes and Nucleotide in Frozen Carp Muscle Under High Pressure Thawing
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    Chapter 114 A New Application of Moderate Hydrostatic Pressure for Efficient Detection of Living Yeast by Flow Cytometry
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    Chapter 115 In Situ Viscosity Measurement During the Ultra High Pressure Treatment of Fluid Food Systems
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    Chapter 116 Sample Preparation for Molecular Diagnostics by Pressure Cycling
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    Chapter 117 An In Situ Technique To Visualize Temperature and Velocity Fields in Liquid Biotechnical Substances at High Pressure
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    Chapter 118 Transport Phenomena in Foods Under High Hydrostatic Pressure
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    Chapter 119 Engineering Solutions for Research, Pilot and Production High Pressure
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    Chapter 120 High Pressure and Preservatives for Cosmetics - New Data and First Practical Experiences
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    Chapter 121 New Technique for Kinetic Studies of Pressure-Temperature Induced Changes of Biological Materials
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    Chapter 122 High-Pressure Apparatus for Investigation of Biological Systems
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    Chapter 123 A Procedure for Minimizing Temperature Overshoots During Pressure Build-up and Release in Kinetic Experiments
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    Chapter 124 Reversibility of High Pressure Effects in Isolated Adult Murine Skeletal Muscle Fibres Tested at Pressures up to 600 Bar and a Temperature of+4 °C
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    Chapter 125 The Influence of Water Dissolved Argon and Nitrogen on Hydra (Hydra attenuata) Budding Activity Under Normal Ambient Pressure
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    Chapter 126 The Effects of Oxygen-Argon Gaseous Mixtures on Humans Under Long-Term Hyperbaric Condition
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    Chapter 127 Flow Cytometric Testing of Blood Platelet Activation in Diving
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    Chapter 128 Some Peculiarities of Human Microflora in Oxygen-Argon Hyperbaric Gaseous Media
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    Chapter 129 The Basic Principles of Deep Divers Anti-Infection Safety
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    Chapter 130 Effects of Thiol-Reactive Reagents on Hemolysis Under Hydrostatic Pressure of Human Erythrocytes
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Title
Advances in High Pressure Bioscience and Biotechnology
Published by
Springer, Berlin, Heidelberg, January 1999
DOI 10.1007/978-3-642-60196-5
ISBNs
978-3-64-264300-2, 978-3-64-260196-5
Editors

Horst Ludwig

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The data shown below were compiled from readership statistics for 13 Mendeley readers of this research output. Click here to see the associated Mendeley record.

Geographical breakdown

Country Count As %
United Kingdom 1 8%
Unknown 12 92%

Demographic breakdown

Readers by professional status Count As %
Student > Ph. D. Student 5 38%
Student > Bachelor 2 15%
Other 1 8%
Student > Master 1 8%
Researcher 1 8%
Other 1 8%
Unknown 2 15%
Readers by discipline Count As %
Agricultural and Biological Sciences 4 31%
Chemistry 2 15%
Physics and Astronomy 2 15%
Chemical Engineering 1 8%
Social Sciences 1 8%
Other 1 8%
Unknown 2 15%