Zobrazeno 1 - 10
of 40
pro vyhledávání: '"C W, Dill"'
Publikováno v:
Journal of food protection. 56(3)
Time-temperature relationships were developed for heat inactivation of alkaline phosphatase in pooled human milk and colostrum. Heat inactivation of the enzyme in human milk proceeds at the same rate as in cows' milk. The heat sensitivity of the enzy
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d9c32f43ea01fab07096dbdc328a7168
https://pubmed.ncbi.nlm.nih.gov/31084070
https://pubmed.ncbi.nlm.nih.gov/31084070
Publikováno v:
Journal of food protection. 51(4)
Time-temperature relationships for heat-inactivation of the bile salt-stimulated lipase activity were compared in whole human milk and in the same product fortified to 9 mM/ml with sodium taurocholate. Heat treatments were varied from 45 to 70°C for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be9affedb31eda762f5b9a8b00178a94
https://pubmed.ncbi.nlm.nih.gov/30978853
https://pubmed.ncbi.nlm.nih.gov/30978853
Publikováno v:
Journal of food protection. 49(11)
Seventy-two beef knuckles were packaged (n = 12) in each of six different bag types with oxygen transmission rates (OTR) of 1, 10, 12, 13, 30 and 400 cc/m2/24 h at 4°C and 100% relative humidity to study brown discoloration of knuckles during refrig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8f76d78489ff16fd82102275dfa30ef6
https://pubmed.ncbi.nlm.nih.gov/30965497
https://pubmed.ncbi.nlm.nih.gov/30965497
Publikováno v:
Journal of food protection. 46(6)
Time-temperature relationships for heat-inactivation of bile salt-stimulated lipase activity in human milk and colostrum were systematically measured using a pH-stat assay procedure with triolein as substrate. The enzyme was not affected in either me
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::77d2cc2d583f7a9bc3a7ef69bff81a71
https://pubmed.ncbi.nlm.nih.gov/30917467
https://pubmed.ncbi.nlm.nih.gov/30917467
Publikováno v:
Journal of food protection. 43(4)
Pork loins were vacuum-packaged; one group remained vacuum-packaged, other vacuum packages were injected with gas atmospheres of either 20% CO
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::ef5cd54a12136b40b69f653fe6836a01
https://pubmed.ncbi.nlm.nih.gov/30822852
https://pubmed.ncbi.nlm.nih.gov/30822852
Publikováno v:
Journal of food protection. 42(4)
Ambiguous depressions in fat tests were observed when milk samples were stored before testing by the Milko-Tester procedure. Fat-test depression was augmented by shipping and by chilling samples at the time of collection in an ice-water mixture. The
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::58ff52e3f8ccc04e6e97d21c7acabcba
https://pubmed.ncbi.nlm.nih.gov/30812190
https://pubmed.ncbi.nlm.nih.gov/30812190
Publikováno v:
Journal of Food Science. 44:1036-1040
Beef steaks (n = 140) were assigned to treatments which included vacuum packaging and vacuum packaging followed by subsequent injection with gas atmospheres of either 100% O2, 100% CO2 or 100% N, Steaks were then stored for periods of 7, 14, 21 or 28
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7c5072262ea66b09b97e86dbe3795148
https://doi.org/10.1111/j.1365-2621.1979.tb03440.x
https://doi.org/10.1111/j.1365-2621.1979.tb03440.x
Publikováno v:
Journal of Food Science. 43:1204-1209
Changes in rheology during the heating of bovine plasma protein suspensions were examined at temperatures between 50°C and 90°C and for concentrations ranging from 6-12% protein isolate over a 3-hr period. An annular pumping device was used to dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5805ceb457eb4b12413a1808b93ae29c
https://doi.org/10.1111/j.1365-2621.1978.tb15270.x
https://doi.org/10.1111/j.1365-2621.1978.tb15270.x
Publikováno v:
Journal of Food Protection. 45:788-791
Survival and/or growth of Pseudomonas fluorescens , Micrococcus luteus , Micrococcus sp. 102 and Staphylococcus aureus was studied in raw, frozen, pasteurized or heat-sterilized pooled human skim milks. Growth response of P. fluorescens at 25°C was
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ee3b23fa05b5b3a4ea2e666e2c5870d0
https://doi.org/10.4315/0362-028x-45.9.788
https://doi.org/10.4315/0362-028x-45.9.788
Publikováno v:
Journal of Food Protection. 43:259-264
Beef, pork and lamb loins were vacuum-packaged as subprimal cuts (controls), reformed subprimal cuts and as retail cuts (steaks or chops). Subprimal cuts, reformed subprimal cuts and one group of retail cuts remained vacuum-packaged. Other groups of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::537ea95ecec570b547c8eee7c0e8502f
https://doi.org/10.4315/0362-028x-43.4.259
https://doi.org/10.4315/0362-028x-43.4.259