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1.250 Aktuelle Fachpublikationen zum Thema temperature

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The Effects of a Pickling Process on the Reduction of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus Inoculated onto Hard‐Cooked Eggs

13.09.2013 | Joshua A. Scheinberg, Wladir B. Valderrama, Catherine N. Cutter, Journal of Food Safety, 2013

Abstract Traditional methods of food preservation, such as pickling, have reemerged as popular approaches for home and commercial food processing. The process of pickling hard‐cooked eggs (HCE) can be an effective method of preventing the growth and survival of pathogenic microorganisms. ...

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Migration of Chemical Compounds from Packaging Polymers during Microwave, Conventional Heat Treatment, and Storage

10.09.2013 | Kanishka Bhunia, Shyam S. Sablani, Juming Tang, Barbara Rasco, Comprehensive Reviews in Food Science and Food Safety, 2013

Abstract Polymeric packaging protects food during storage and transportation, and withstands mechanical and thermal stresses from high‐temperature conventional retort or microwave‐assisted food processing treatments. Chemical compounds that are incorporated within polymeric packaging materials ...

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Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability

10.09.2013 | Roman Buckow, Sieh Ng, Stefan Toepfl, Comprehensive Reviews in Food Science and Food Safety, 2013

Abstract During the last decades pulsed electric field (PEF) processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing. It is generally acknowledged that PEF processing can deliver safe and ...

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Functionality of Protein‐Fortified Extrudates

10.09.2013 | Li Day, Barry G. Swanson, Comprehensive Reviews in Food Science and Food Safety, 2013

Abstract Fortification of extrusion feed formulations with proteins from selected sources will improve the health‐promoting quality of snack and breakfast foods. Molecular interactions among proteins, starch, lipids, water, and other constituents in the extrusion “melt” are the basis for ...

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Electromagnetic Radiation‐Based Dry Blanching of Red Bell Peppers: A Comparative Study

10.09.2013 | G.C. Jeevitha, H. Umesh Hebbar, K.S.M.S. Raghavarao, Journal of Food Process Engineering, 2013

Abstract Retention of water‐soluble nutrients, prevention of solid loss and elimination of waste water generation are some of the advantages of dry blanching. Dry blanching of red bell pepper (Capsicum annuum L.) slices using infrared (IR) and microwave (MW) radiations was attempted and its ...

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Susceptibility of Escherichia coli O157 to chitosan‐arginine in beef liquid purge is affected by bacterial cell growth phase

04.09.2013 | Rabya A. Lahmer, David L. Jones, Stacy Townsend, Shenda Baker, Arwel Prysor Williams, International Journal of Food Science & Technology, 2013

Summary Here, we evaluated the impact of bacterial growth stage on the effect of chitosan‐arginine (Ch‐arg) on Escherichia coli O157:H7 cell numbers and metabolic activity within contaminated beef juice held at room temperature. Using a lux‐marked metabolic reporter strain of E.coli O157:H7, ...

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Adsorptive Removal of Patulin from Apple Juice Using Ca‐Alginate‐Activated Carbon Beads

03.09.2013 | Tianli Yue, Caixia Guo, Yahong Yuan, Zhouli Wang, Ying Luo, Ling Wang, Journal of Food Science, 2013

Abstract This study aimed to investigate the adsorption of patulin from apple juice by Ca‐alginate‐activated carbon (Ca‐alginate‐AC) beads. The capacity of patulin was determined by high‐performance liquid chromatography. The results showed that Ca‐alginate‐AC beads have significant ability to ...

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Enzymatic synthesis of medium‐ and long‐chain triacylglycerols–enriched structured lipid from Cinnamomum camphora seed oil and camellia oil by Lipozyme RM IM

03.09.2013 | Man‐Li Zhao, Jiang‐Ning Hu, Xue‐Mei Zhu, Hong‐Yan Li, Jing Li, Ya‐Wei Fan, Ze‐Yuan Deng, International Journal of Food Science & Technology, 2013

Summary Medium‐ and long‐chain triacylglycerols (MLCTs)–enriched structured lipid (SL) was synthesised through enzymatic interesterification from Cinnamomum camphora seed oil (CCSO) and camellia oil (CO) using Lipozyme RM IM from Rhizomucor miehei as a biocatalyst. Effects of different ...

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Ribose‐Induced Maillard Reaction as a Quality Index in Frozen Minced Chicken and Pork Meats

03.09.2013 | Thuan‐Chew Tan, Abbas F.M. Alkarkhi, Azhar Mat Easa, Journal of Food Quality, 2013

Abstract Minced meats underwent denaturation, oxidation and aggregation during frozen storage, causing decrease in denaturation enthalpy, sulfhydryl contents and protein solubility, as well as increase in protein carbonyl and disulfide contents. These changes were more evident in samples ...

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Efficacy of bovicin HC5 and nisin combination against Listeria monocytogenes and Staphylococcus aureus in fresh cheese

30.08.2013 | Natan de J. Pimentel‐Filho, Hilário C. Mantovani, Antônio F. Carvalho, Ricardo S. Dias, Maria Cristina D. Vanetti, International Journal of Food Science & Technology, 2013

Summary Fresh and soft cheeses provide a suitable medium for the growth of many microorganisms and have been frequently associated with foodborne diseases. This study aimed to evaluate the effects of the bacteriocins bovicin HC5 and nisin on Listeria monocytogenes and Staphylococcus aureus in ...

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