Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Aubrey Mendonça"'
Autor:
Kia Barry, Aubrey Mendonça, Gregory J. Phillips, Terri Boylston, Paulo Fortes-Da-Silva, Byron Brehm-Stecher, Vijay Juneja, Zifan Wan
Publikováno v:
Frontiers in Food Science and Technology, Vol 4 (2024)
The main objective of this study was to evaluate the tolerance of stationary phase (STAT) and long-term survival phase (LTS) Salmonella Enteritidis ATCC 13076 to atmospheric cold plasma (ACP) in phosphate buffered saline (PBS, pH 7.0) and on shell eg
Externí odkaz:
https://doaj.org/article/dbaf411e54b34ec8805a2eb485b8b8b1
Autor:
Samuel Kiprotich, Aubrey Mendonça, James Dickson, Angela Shaw, Emalie Thomas-Popo, Shecoya White, Rkia Moutiq, Salam A. Ibrahim
Publikováno v:
Frontiers in Nutrition, Vol 7 (2021)
Enteric pathogens such as Salmonella enterica can survive in low pH conditions and pose a food safety threat during marinating of raw poultry meat. A study was conducted to investigate the effectiveness of thyme oil for killing S. enterica on raw chi
Externí odkaz:
https://doaj.org/article/93ca3e9eab64409caaa9c1d30e8ff6e6
Autor:
Allison Little, Aubrey Mendonca, James Dickson, Paulo Fortes-Da-Silva, Terri Boylston, Braden Lewis, Shannon Coleman, Emalie Thomas-Popo
Publikováno v:
Microorganisms, Vol 12, Iss 6, p 1131 (2024)
Pathogens that adapt to environmental stress can develop an increased tolerance to some physical or chemical antimicrobial treatments. The main objective of this study was to determine if acid adaptation increased the tolerance of Escherichia coli O1
Externí odkaz:
https://doaj.org/article/57ebf382cd4341d6811385e078981ae6
Autor:
Tonia S. Durand, Aubrey Mendonca, Paulo Fortes-Da-Silva, Byron Brehm-Stecher, Terri Boylston, Emalie Thomas-Popo, Zifan Wan, Shecoya White
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
The main objective of the present study was to determine the efficacy of dielectric barrier discharge (DBD) high voltage atmospheric cold plasma (HVACP) at 70 kV for inactivating Salmonella enterica and shiga-toxin-producing Escherichia coli (STEC) o
Externí odkaz:
https://doaj.org/article/674a6a60bffe40dca8e7754194b1b31b
Autor:
Armitra Jackson-Davis, Shecoya White, Lamin S. Kassama, Shannon Coleman, Angela Shaw, Aubrey Mendonca, Bria Cooper, Emalie Thomas-Popo, Kenisha Gordon, Laricca London
Publikováno v:
Journal of Food Protection, Vol 86, Iss 2, Pp 100025- (2023)
As essential oils (EOs) possess GRAS status, there is a strong interest in their application to food preservation. Trends in the food industry suggest consumers are drawn to environmentally friendly alternatives and less synthetic chemical preservati
Externí odkaz:
https://doaj.org/article/3471ec6dae01407dbe6ffd5d04cb17dd
Publikováno v:
Antioxidants, Vol 5, Iss 2, p 18 (2016)
A study was conducted to investigate the effect of oregano essential oil on the oxidative stability and color of raw and cooked chicken breast meats. Five treatments, including (1) control (none added); (2) 100 ppm oregano essential oil; (3) 300 ppm
Externí odkaz:
https://doaj.org/article/8998470e64f048bd8055f6c9e778d143
Publikováno v:
Antioxidants, Vol 5, Iss 2, p 19 (2016)
The objective of this study was to determine the effect of tannic acid (TA) on the oxidative stability and the quality characteristics of ground chicken breast meat. Five treatments including (1) control (none added), (2) 2.5 ppm TA, (3) 5 ppm TA, (4
Externí odkaz:
https://doaj.org/article/6f63a1d3f6de41d98262cd63c378e4f2