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1.480 Aktuelle Fachpublikationen zum Thema temperature

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Future of winegrape growing regions in Europe

30.09.2015 | J.P. Tóth, Z. Végvári, Australian Journal of Grape and Wine Research, 2015

Abstract Background and Aims Recent climatic warming trends are evident from observational studies, and investigating the likely impact of climate change on biological systems is of substantial importance. In this study, MaxEnt modelling has been applied to predict the possible effect of ...


Home storage significantly impairs Bifidobacteria survival in powered formula for infants and young children in the Chinese market

30.09.2015 | Yang Liu, Yi Yu, Wenfeng Duan, Qinfeng Qu, Qingping Zhang, Min Zhao, Qiyun Zhu, International Journal of Dairy Technology, 2015

The active numbers of probiotics in 20 powdered formula products for infants and young children in China were assessed, 18 of which met the international and national standards. The survival rate of Bifidobacteria under various storage conditions after the product is opened was measured. Storage ...


Extended Validation of Dynamic Irreversible Thermoporation: A Novel Thermal Process for Microbial Inactivation

28.09.2015 | Marco Cammalleri, Emiliano Pipitone, Teresa Rubino, Daniela Maria Geraci, Floriana Bonura, Caterina Mammina, Journal of Food Process Engineering, 2015

Abstract A novel thermal treatment for microorganism inactivation, characterized by a very rapid temperature increase (up to 30C/s) and a low final temperature (up to 65C) maintained for a relatively short holding time, has been recently presented and tested by the authors, showing microbial ...


Quantitative Analysis of Pathogenic and Nonpathogenic Vibrio parahaemolyticus in Shrimp Derived from Industrial Processing

28.09.2015 | Mingkwan Yingkajorn, Nutthawan Sermwittayawong, Natchaya Khamhaeng, Mitsuaki Nishibuchi, Varaporn Vuddhakul, Journal of Food Safety, 2015

Abstract Vibrio parahaemolyticus is an important seafood‐borne pathogen. V. parahaemolyticus carrying either tdh or trh or both genes is considered a pathogenic strain. The objectives of this study were to examine the prevalence and concentration of V. parahaemolyticus in shrimp processed in ...


Behavior of Yersinia enterocolitica in UF White Cheese: Impact of Different Storage Temperatures on Various Strains

28.09.2015 | Elham AbdollahI, Shahram Hanifian, Journal of Food Safety, 2015

Abstract This study aimed to investigate the effect of different temperatures on survival of various strains of Yersinia enterocolitica during the storage of ultra‐filtered (UF) white cheese. UF pasteurized cow milk was inoculated with 3 log colony‐forming unit per gram of two standard ...


Effects of Ziziphora clinopodioides Essential Oil and Nisin, Both Separately and in Combination, to Extend Shelf Life and Control Escherichia coli O157:H7 and Staphylococcus aureus in Raw Beef Patty during Refrigerated Storage

28.09.2015 | Yasser Shahbazi, Nassim Shavisi, Ehsan Mohebi, Journal of Food Safety, 2015

Abstract The effect of Ziziphora clinopodioides (0.1 and 0.2%) and nisin (250 and 500 IU/g), both separately and in combination, on mesophilic, psychrotrophic and Enterobacteriaceae microorganisms and also on Staphylococcus aureus and Escherichia coli O157:H7 in raw beef patty during storage ...


Accumulation and partitioning of anthocyanins in two red grape cultivars under natural and reduced UV solar radiation

22.09.2015 | A. Fernandes de Oliveira, G. Nieddu, Australian Journal of Grape and Wine Research, 2015

Abstract Background and Aims Plant responses to solar radiation are difficult to quantify due to interannual weather variation and to interference by other environmental factors. This study assesses the extent of the effect of UV sunlight on the accumulation and partitioning of anthocyanins ...


SMS‐CQ: A Quality and Safety Traceability System for Aquatic Products in Cold‐Chain Integrated WSN and QR Code

21.09.2015 | Xinqing Xiao, Zetian Fu, Yongjun Zhang, Zhaohui Peng, Xiaoshuan Zhang, Journal of Food Process Engineering, 2015

Abstract As one of the widely consumed foods, aquatic products are prone to spoilage and deteriorate in the cold chain. It is very important and necessary to trace and track the aquatic products' quality and safety in the cold chain. This paper aims to develop a quality and safety ...


Physicochemical characteristics of the Spirulina sp. dried in heat pump and conventional tray dryers

21.09.2015 | Bruna R. Costa, Silva F. Rocha, Marla C. K. Rodrigues, Ricardo S. Pohndorf, Ana P. Q. Larrosa, Luiz A. A. Pinto, International Journal of Food Science & Technology, 2015

Summary A comparative study of Spirulina drying in heat pump dryer (HPD) and in conventional tray dryer (CTD) was performed. The effects of the methods used for the sample were evaluated in relation to the operation kinetics and the characteristics of the dehydrated microalgae. The air ...


Extraction, optimisation and characterisation of phenolics from Thymus vulgaris L.: phenolic content and profiles in relation to antioxidant, antidiabetic and antihypertensive properties

21.09.2015 | Muhammad H. Alu'datt, Taha Rababah, Ayman Johargy, Sana Gammoh, Khalil Ereifej, Mohammad N. Alhamad, Mary Susan Brew ..., International Journal of Food Science & Technology, 2015

Summary The objectives of this study were to examine varying extraction conditions of Thymus vulgaris L. as related to phenolic content and profiles of the extracts and their antioxidant, antihypertensive and antidiabetic properties. Phenolics were extracted under various conditions pertaining ...


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