Zobrazeno 1 - 10
of 13
pro vyhledávání: '"Beth L. Calder"'
Autor:
Andrew Martel, Jennifer J. Perry, Maria Fiore, Kathryn Hopkins, Katherine Davis-Dentici, Beth L. Calder, Kilee Nile
Publikováno v:
Journal of Food Processing and Preservation. 44
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::eedffe7827c75196a41be797188cdf7e
https://doi.org/10.1111/jfpp.14623
https://doi.org/10.1111/jfpp.14623
Publikováno v:
Journal of Food Science Education. 17:21-26
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c5a200ee54e012a4dee5409e14fef5fe
https://doi.org/10.1111/1541-4329.12130
https://doi.org/10.1111/1541-4329.12130
Publikováno v:
Journal of Aquatic Food Product Technology. 26:172-180
Mechanical separation of green crab resulted in an average mince yield of 49.2%, with average moisture, ash, protein, and lipid contents of 81.0, 5.1, 10.4, and 1.4%, respectively. Mince from small crabs ( 55 mm). The overall acceptability of green c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dc621193bff6e781cf06302661c9863e
https://doi.org/10.1080/10498850.2015.1126663
https://doi.org/10.1080/10498850.2015.1126663
Publikováno v:
Journal of Food Science Education. 15:14-22
Foodborne illness is a global public health issue. Young adults may work in foodservice while they are university students, and their habits may later shape the practices and well-being of their children. The objective of this study was to establish
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7d281dadffd1ae8d463449da92898146
https://doi.org/10.1111/1541-4329.12076
https://doi.org/10.1111/1541-4329.12076
Publikováno v:
International Dairy Journal. 110:104801
Survival of L. monocytogenes (LM) and shigatoxigenic Escherichia coli (STEC) during manufacture and aging of unpasteurized, farmstead-style cheese was investigated. Cheese produced with fresh, unpasteurized milk inoculated with a two-strain cocktail
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fbbab25db59fb10a5bc863df2b2268b9
https://doi.org/10.1016/j.idairyj.2020.104801
https://doi.org/10.1016/j.idairyj.2020.104801
Publikováno v:
Journal of Food Science. 77:S128-S133
Soft goat cheese was fortified with four levels of purified fish oil (0, 60, 80, and 100 g fish oil per 3600 g goat milk) prior to curd formation to deliver high levels of eicosapentaenoic acid (EPA) and docosahexaenoic acid (DHA) per serving. The ch
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ddeda8fd095fd66c7177c82b51b340ae
https://doi.org/10.1111/j.1750-3841.2011.02560.x
https://doi.org/10.1111/j.1750-3841.2011.02560.x
Publikováno v:
Journal of Food Science. 76:S492-S498
The objective of the study was to determine the effectiveness of acidulant dip treatments (with or without aqueous ozone) to reduce enzymatic browning and to extend the shelf life of fresh-cut potato slices during refrigerated storage (4 °C) for 28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::048518ec59772d2698b5cc418a34ff90
https://doi.org/10.1111/j.1750-3841.2011.02371.x
https://doi.org/10.1111/j.1750-3841.2011.02371.x
Autor:
Alfred A. Bushway, Beth L. Calder, Mary Ellen Camire, Katherine Davis-Dentici, Robert C. Bayer
Publikováno v:
Journal of Food Science. 70:C523-C528
The objective of this study was to determine the effects of pre-rigor treatment of lobster muscle with sodium tripolyphosphate (STP) before cooking, cryogenic freezing, and frozen storage. STP concentrations of 0.1% and 0.3% were prepared in 0.9% sal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8b9469fabd79cb23a82aadfcbcaa9b7f
https://doi.org/10.1111/j.1365-2621.2005.tb08299.x
https://doi.org/10.1111/j.1365-2621.2005.tb08299.x
Publikováno v:
Journal of Applied Phycology. 18:79-85
Sensory analyses were conducted to determine levels of consumer acceptability of Porphyra yezoensis, P. umbilicalis, and P. amplissima to select appropriate species for aquaculture development in Maine (USA). The subjects included children (n = 67) a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e934dff3af3b1aa74393d7fc035df1c9
https://doi.org/10.1007/s10811-005-9017-3
https://doi.org/10.1007/s10811-005-9017-3
Publikováno v:
Small Fruits Review. 2:87-94
This study examined the influence of two key processing steps, chlorine spray and freezing, on the microbiological characteristics of frozen wild blueberries. Home and garden sprayers were modified to approximate processing conditions. Samples were s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d11c66d3ccb64b33c471c1a3df2db711
https://doi.org/10.1300/j301v02n01_08
https://doi.org/10.1300/j301v02n01_08