Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Annika Boulaaba"'
Autor:
Karolina Anna Lis, Annika Boulaaba, Sylvia Binder, Yangfang Li, Corinna Kehrenberg, Julia Louise Zimmermann, Günter Klein, Birte Ahlfeld
Publikováno v:
PLoS ONE, Vol 13, Iss 5, p e0197773 (2018)
The application of cold atmospheric pressure plasma (CAP) for decontamination of sliced ready-to-eat (RTE) meat products (in this case, rolled fillets of ham), inoculated with Salmonella (S.) Typhimurium and Listeria (L.) monocytogenes was investigat
Externí odkaz:
https://doaj.org/article/56b6c54a3fe74a5bbb005ce59b869883
Autor:
Birte Ahlfeld, Yangfang Li, Annika Boulaaba, Alfred Binder, Ulrich Schotte, Julia L. Zimmermann, Gregor Morfill, Günter Klein
Publikováno v:
mBio, Vol 6, Iss 1 (2015)
ABSTRACT Human norovirus (NoV) is the most frequent cause of epidemic nonbacterial acute gastroenteritis worldwide. We investigated the impact of nonthermal or cold atmospheric pressure plasma (CAPP) on the inactivation of a clinical human outbreak N
Externí odkaz:
https://doaj.org/article/55a949727a86445dbadfef7235965819
Autor:
Björn Schopfer, Sylvia Mitrenga, Annika Boulaaba, Karolina Roolfs, Madeleine Plötz, André Becker
Publikováno v:
Meat science. 188
Statements that naturally cured meat products may contain lower residual nitrite levels compared to classical variants led to a closer examination of emulsion-type sausage products in this study, where the input of nitrate from plant extracts (red be
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ec9fb02d03488d5f4117b967dbeb9dbd
https://pubmed.ncbi.nlm.nih.gov/35279476
https://pubmed.ncbi.nlm.nih.gov/35279476
Publikováno v:
Meat Science. 118:82-88
Low-temperature cooking is increasingly used in the food sector. This study compared three different low temperature heating methods and one conventional cooking procedure of pork meat in a combi steamer with special emphasis on sensory parameters. L
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fbdcd6f990b7f74aa09214482871133c
https://doi.org/10.1016/j.meatsci.2016.03.026
https://doi.org/10.1016/j.meatsci.2016.03.026
Autor:
Madeleine Plötz, Karolina Anna Lis, Tobias Abel, Amir Abdulmawjood, Annika Boulaaba, André Becker
Publikováno v:
Meat Science. 167:108164
This study investigated the effects of sous vide cooking at temperatures between 50 °C and 60 °C on the inactivation kinetics of Listeria (L.) monocytogenes. Nutrient broth and minced game meat (Capreolus capreolus and Sus scrofa) were inoculated w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::87333125ab34763878184571559305fc
https://doi.org/10.1016/j.meatsci.2020.108164
https://doi.org/10.1016/j.meatsci.2020.108164
Autor:
Maren von Köckritz-Blickwede, Julia L. Zimmermann, Birte Ahlfeld, Yvonne Pfeifer, Yang-Fang Li, Annika Boulaaba, Corinna Kehrenberg, Sylvia Binder, Karolina Anna Lis
Publikováno v:
International journal of antimicrobial agents. 52(6)
The objective of this study was to investigate the impact of cold atmospheric-pressure plasma (CAP) produced by a surface micro-discharge plasma source as a new strategy to combat the transmission of five multidrug-resistant (MDR) pathogens and Yersi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::76ba86fa13cf14244636f0bd221babb0
https://pubmed.ncbi.nlm.nih.gov/30176354
https://pubmed.ncbi.nlm.nih.gov/30176354
Publikováno v:
Meat Science. 110:230-235
As the interest in low temperature, long time (LTLT) treatment of meat, as well as the use of modern combi steamer technology is growing, this study characterized the effects of LTLT treatments on porcine Musculus longissimus thoracis et lumborum in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1a7dfa11112cc91a221d70b2d86d86bb
https://doi.org/10.1016/j.meatsci.2015.07.024
https://doi.org/10.1016/j.meatsci.2015.07.024
Publikováno v:
Innovative Food Science & Emerging Technologies. 23:87-93
The effect of pulsed electric fields (PEF) on the inactivation of inoculated Pseudomonas (P.) fragi, Escherichia (E.) coli (K12) and Staphylococcus (S.) xylosus as well as on the total aerobic plate count (TPC) of porcine blood plasma was investigate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b4855163ed87b28e14e123584733f827
https://doi.org/10.1016/j.ifset.2014.02.008
https://doi.org/10.1016/j.ifset.2014.02.008
Publikováno v:
Food Science and Technology International. 20:215-225
The objective of this study was to determine the lethal effectiveness of pulsed electric fields on the inactivation of the porcine blood endogenous microflora. Furthermore, the impact of pulsed electric field application on physico-chemical and senso
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::b3976bb08eeb955a9b4d8f7f0caf8f97
https://doi.org/10.1177/1082013213482475
https://doi.org/10.1177/1082013213482475
Publikováno v:
Meat science. 131
Increasing concern about chemical additives in processed meat has led to an increased market of uncured and alternatively cured meat products. However, the use of vegetable extracts or the exclusion of curing salt may increase the risk of greater bac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1f1aed3f520cf844b6d288e42c72f46
https://pubmed.ncbi.nlm.nih.gov/28527368
https://pubmed.ncbi.nlm.nih.gov/28527368