Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ann E. Hashisaka"'
Publikováno v:
Journal of food protection. 52(7)
The survival of Listeria monocytogenes preinoculated into ice cream and mozzarella cheese prior to gamma-irradiation treatment was determined. Samples were maintained at -78°C and exposed to targeted doses of 2,4,8,16, and 32 kGy of gamma-irradiatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::af8e3ed326c543f6c4b31a08c1946a7f
https://pubmed.ncbi.nlm.nih.gov/31003383
https://pubmed.ncbi.nlm.nih.gov/31003383
Publikováno v:
Journal of the American Dietetic Association. 92:719-723
Sterile ice cream and frozen yogurt were offered to immunosuppressed patients recovering from bone marrow transplantation. To obtain sterile products, two of the dairy desserts (prepackaged ice cream and frozen yogurt bars) were exposed to 40 kGy of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::95a204b15d121058307621bb059cf2f9
https://doi.org/10.1016/s0002-8223(21)00713-6
https://doi.org/10.1016/s0002-8223(21)00713-6
Publikováno v:
Journal of Food Science. 55:404-408
Sensory evaluations by healthy individuals were conducted on cobalt- 60 irradiated retail dairy products which were to be incorporated into the low microbial diets of immunosuppressed patients. Irradiation (40 kGy at -78°C) caused little change in p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df010a7641fc75001814e80177962ed7
https://doi.org/10.1111/j.1365-2621.1990.tb06774.x
https://doi.org/10.1111/j.1365-2621.1990.tb06774.x
Publikováno v:
Journal of Food Science. 54:337-342
Baguettes, cinnamon rolls, and chocolate chip cookies containing 0, 12.5% or 25% distillers’ dried grains with solubles (DDGS) from soft white winter wheat substituted for flour (w/w) were evaluated by an experienced panel to determine how much DDG
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c90674a926c6863878b25143f8c6495d
https://doi.org/10.1111/j.1365-2621.1989.tb03075.x
https://doi.org/10.1111/j.1365-2621.1989.tb03075.x
Autor:
Maria L. San Buenaventura, Faye M. Dong, Sahl S. Gazzaz, Barbara Rasco, Sharon E. Downey, Ann E. Hashisaka
Publikováno v:
Journal of Food Science. 52:236-237
The chemical composition of distillers' dried grains with solubles (DDGS) produced from two varieties of soft white wheat, a blend of hard red wheats, and corn was determined. On the average, the con- centration of protein increased 2.4-3.1 times, cr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2974cbca773f0429c20591aab8c3436d
https://doi.org/10.1111/j.1365-2621.1987.tb14019.x
https://doi.org/10.1111/j.1365-2621.1987.tb14019.x