Zobrazeno 1 - 10
of 45
pro vyhledávání: '"C. H. Mannheim"'
Publikováno v:
Journal of food protection. 42(8)
An increase in total counts of raw milk was detected during summer in comparison to winter. The higher summer temperature did not affect the numbers of coliforms and staphylococci. The microbial contamination of pasteurized milk did not change signif
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a2230bc41e6391079135b4de60ef580f
https://pubmed.ncbi.nlm.nih.gov/30812307
https://pubmed.ncbi.nlm.nih.gov/30812307
Publikováno v:
International Journal of Food Science & Technology. 29:161-166
Shelf-life of pate (salad in Israel) made by blending fried chicken liver and onions with hard-boiled eggs was extended, from 6 days in air to 14 days by Modified Atmosphere Packaging (MAP), using high CO 2 /low O 2 mixtures. Aerobic microbial growth
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5a3346ff9af469986bae43f78c9dd59e
https://doi.org/10.1111/j.1365-2621.1994.tb02057.x
https://doi.org/10.1111/j.1365-2621.1994.tb02057.x
Publikováno v:
International Journal of Food Science & Technology. 18:285-293
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78e139909d88ab9b85b522f154d32f2c
https://doi.org/10.1111/j.1365-2621.1983.tb00271.x
https://doi.org/10.1111/j.1365-2621.1983.tb00271.x
Autor:
M. Landau, C. H. Mannheim
Publikováno v:
International Journal of Food Science & Technology. 5:417-421
Summary The corrosion resistance of three ordinary and two K-type makes of tinplate was investigated, with grapefruit juice as test medium. Four criteria, namely the Alloy Tin Couple, Iron Solution, Pickle Lag Values, and dissolved tin after storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ca1dcd6022669ae80f9ac50181c220e0
https://doi.org/10.1111/j.1365-2621.1970.tb01584.x
https://doi.org/10.1111/j.1365-2621.1970.tb01584.x
Autor:
C. H. Mannheim, Israel Saguy
Publikováno v:
International Journal of Food Science & Technology. 10:547-556
Summary The effect of different chemical dips and plastic films on the shelflife of mature Marmande tomatoes was studied. Respiration gases within packages, weight loss and decay during storage at 25°C of wrapped tomatoes were determined concurrentl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::29ee66c64a2bd643ace55116a1329a4d
https://doi.org/10.1111/j.1365-2621.1975.tb00061.x
https://doi.org/10.1111/j.1365-2621.1975.tb00061.x
Publikováno v:
International Journal of Food Science & Technology. 5:165-171
Summary. The Chemical Oxygen Demand (COD) method was used for the evaluation of onion aroma components. the method was found to be reliable and to correlate well with odour threshold values for raw onions and with taste scores for dehydrated onion pr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d88e33e71035b4515b31226479af9f3d
https://doi.org/10.1111/j.1365-2621.1970.tb01554.x
https://doi.org/10.1111/j.1365-2621.1970.tb01554.x
Publikováno v:
International Journal of Food Science & Technology. 8:147-155
Summary In this work, the effect of the corrosion accelerating substances sulphur dioxide and nitrate, which may be present in foods as residues was investigated. The amount of dissolved tin and iron were taken as the corrosion criteria. Sulphur diox
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3417f03329f7b6165b890bcfca0e9486
https://doi.org/10.1111/j.1365-2621.1973.tb01700.x
https://doi.org/10.1111/j.1365-2621.1973.tb01700.x
Autor:
Y. Peleg, C. H. Mannheim
Publikováno v:
International Journal of Food Science & Technology. 4:157-160
Summary. Caking of onion powders during storage reduces their commercial value. the addition of anti-caking agents at several moisture levels was investigated. Low storage temperature, moisture content of less than 4% in the powder and some of the an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::290c4ec3901a84b98256fb61dcb79385
https://doi.org/10.1111/j.1365-2621.1969.tb01509.x
https://doi.org/10.1111/j.1365-2621.1969.tb01509.x
Publikováno v:
LWT - Food Science and Technology. 31:617-623
The oxidation of red turkey meat was studied in low-barrier and in high-barrier plastic trays, and cans as controls, using addedβ-carotene as the indicator for the extent of oxidation. In the low-barrier trays significantβ-carotene degradation and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fe8bb68a9f10399a0b8c2e8736196188
https://doi.org/10.1006/fstl.1998.0384
https://doi.org/10.1006/fstl.1998.0384
Publikováno v:
LWT - Food Science and Technology. 31:612-616
Quality deterioration of apple juice, thermally processed at constant temperatures ranging from 95 to 123 °C for 2 to 30 min, was measured by three quality indexes: nonenzymatic browning (NEBI), 5-hydroxymethylfurfural (HMF) and fluorescence relativ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::75c3c66942bfcf864dc094b01f635cd9
https://doi.org/10.1006/fstl.1998.0385
https://doi.org/10.1006/fstl.1998.0385