Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce

Autor: Tullia Tedeschi, Michele Suman, Barbara Prandi, Martina Varani, Andrea Faccini, Andrea Leporati, Francesca Lambertini, Stefano Sforza

Publikováno v: Food Control. 97:15-24

Food frauds are a critical issue in the field of food safety and quality. Given the high added value, and the complexity of the matrix, processed meat products are among those most susceptible of adulteration. Despite all the efforts made by the offi

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d68dc6d7d67b2e8e85aac07fd810995c
https://doi.org/10.1016/j.foodcont.2018.10.016

Use of mid-infrared spectroscopy to monitor shelf-life of ready-made meals

Autor: Catherine M.G.C. Renard, Stéphane Georgé, Sylvie Bureau, Annie Perrin

Publikováno v: 2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing
2nd Euro-Mediterranean Symposium on Fruit and Vegetable Processing, Apr 2016, Avignon, France. 2016
LWT-Food Science and Technology
LWT-Food Science and Technology, Elsevier, 2017, 85, pp.474-478. ⟨10.1016/j.lwt.2016.08.003⟩
LWT-Food Science and Technology (85), 474-478. (2017)

National audience; The objective of this work is to evaluate the possibility of using mid-infrared spectroscopy as a rapid analytical method to monitor the change in stored ready-made meals over time, for example oxidation phenomena occurring particu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::29ed4e370cc395f15b393de6eeb256ea
https://doi.org/10.1016/j.lwt.2016.08.003

A cluster of three cases of botulism due to Clostridium baratii type F, France, August 2015

Autor: Christelle Mazuet, Y. Gillet, Quentin Blanc, Frédérique Rossignol, Nathalie Jourdan Da Silva, Michel-Robert Popoff, Hélène Trehard, Isabelle Poujol

Publikováno v: Eurosurveillance
Eurosurveillance, European Centre for Disease Prevention and Control, 2016, 21 (4), pp.30117-30117. ⟨10.2807/1560-7917.ES.2016.21.4.30117⟩
Eurosurveillance, 2016, 21 (4), pp.30117-30117. ⟨10.2807/1560-7917.ES.2016.21.4.30117⟩

A cluster of three cases of food-borne botulism due to Clostridium baratii type F occurred in France in August 2015. All cases required respiratory assistance. Consumption of a Bolognese sauce at the same restaurant was the likely source of contamina

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0b32b5dd533ce0f1f74361132f85c728
https://hal-pasteur.archives-ouvertes.fr/pasteur-01783827

Synergistic Inactivation of Spores of Proteolytic Clostridium botulinum Strains by High Pressure and Heat Is Strain and Product Dependent

Autor: R. J. van Diepenbeek, Felix Jozef Kormelink, Belinda Chapman, Sandra Olivier, Michelle Bull

Publikováno v: Applied and Environmental Microbiology. 75:434-445

The combined high pressure and heat resistances of spores of five proteolytic Clostridium botulinum strains and of the nonpathogenic surrogate strain Clostridium sporogenes PA3679 were compared with their heat-only resistances on the basis of equival

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::86603dc392831ae7b64973eea5c623e5
https://doi.org/10.1128/aem.01426-08

On the Importance of Processing Conditions for the Nutritional Characteristics of Homogenized Composite Meals Intended for Infants

Autor: Inger Björck, Anna Forslund, Eden Tareke, Elin Östman

Publikováno v: Nutrients, Vol 8, Iss 6, p 340 (2016)
Nutrients; Volume 8; Issue 6; Pages: 340
Nutrients

The nutritional quality of infant food is an important consideration in the effort to prevent a further increase in the rate of childhood obesity. We hypothesized that the canning of composite infant meals would lead to elevated contents of carboxyme

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::207d3c735b5758316e3c4cdf4c37a314
https://doi.org/10.3390/nu8060340