Zobrazeno 1 - 10
of 18
pro vyhledávání: '"Cathrine Finne Kure"'
Publikováno v:
Foods, Vol 10, Iss 1, p 55 (2020)
The aim of the study was to evaluate the fungicidal effect of a H2O2 mist generating system for disinfection of spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, Paecilomyces variotii, a
Externí odkaz:
https://doaj.org/article/41e7db074fa34a198ba8954876555ec0
Autor:
Sveinung Grimsby, Cathrine Finne Kure
Publikováno v:
British Food Journal
PurposeHow does the cereal industry innovate in selective partnerships? The purpose of this paper is to study the cereal industry and the crispbread success in terms of how different forms of openness jointly shape new product development (NPD).Desig
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55e00a44ef0c576caf03cad49a36df3e
https://doi.org/10.1108/bfj-07-2018-0462
https://doi.org/10.1108/bfj-07-2018-0462
Publikováno v:
Journal of Applied Microbiology
Aims: The aim of the study was to apply Fourier Transform Infrared spectroscopy (FTIR) as a rapid screening method for moulds in a specific food production environment (cured meat) and to evaluate whether the method was sufficiently accurate to disti
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::39a7eb828d9f1f25cef01509e328eb3a
https://hdl.handle.net/11250/2976169
https://hdl.handle.net/11250/2976169
Publikováno v:
Foods
Volume 10
Issue 1
Foods, Vol 10, Iss 55, p 55 (2021)
Volume 10
Issue 1
Foods, Vol 10, Iss 55, p 55 (2021)
The aim of the study was to evaluate the fungicidal effect of a H2O2 mist generating system for disinfection of spores of six food-related moulds (Alternaria alternata, Aspergillus flavus, Geotrichum candidum, Mucor plumbeus, Paecilomyces variotii, a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c8e5f4bca4def83961685fc93675b2e
Publikováno v:
Journal of Food Science & Nutrition
This study examined the effect of different concentrations of Carbon Dioxide (CO2) and residual Oxygen (O2) on the growth of specific spoilage moulds (Penicillium solitum, Penicillium nordicum and Aspergillus proliferans) isolated from dried, cured m
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e66809d7710a6d965dca7065b111dd46
Autor:
Cathrine Finne Kure, Ida Skaar
Publikováno v:
Current Opinion in Food Science
Mould growth on cheese represents both a quality and a food safety problem, and poses significant economic losses. Several mould genera may destroy cheese; however, normally just a few fungal species dominate on a specific type of cheese. Penicillium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e6ba7f5443ba7d5c486c306e428ca4ef
http://hdl.handle.net/11250/2622733
http://hdl.handle.net/11250/2622733
Autor:
Ida Skaar, Cathrine Finne Kure
Publikováno v:
Current Opinion in Food Science. 32:163
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a9ba56053bd64ad6a59a03bc882ae013
https://doi.org/10.1016/j.cofs.2020.02.006
https://doi.org/10.1016/j.cofs.2020.02.006
Autor:
Ingrid Måge, Merete R. Jensen, Cathrine Finne Kure, Lars Axelsson, Askild Lorentz Holck, Mats Carlehög
Publikováno v:
Food Control. 109:106948
Salmonella and Campylobacter represent the two most commonly reported zoonoses in EU and cause a significant health burden. The effects of a prototype steam treatment system (Deconizer) on reduction of aerobic bacteria, Salmonella Enteritidis and Cam
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::44a8f426062b097877d1330620e087e4
https://doi.org/10.1016/j.foodcont.2019.106948
https://doi.org/10.1016/j.foodcont.2019.106948
Autor:
Dereje T. Asefa, Ragnhild O. Gjerde, M.K. Omer, Truls Nesbakken, Ida Skaar, Solveig Langsrud, Cathrine Finne Kure
Publikováno v:
Food Control. 22:831-837
This work provided a HACCP plan for mycotoxigenic hazards associated with dry-cured meat production facility. Mycotoxigenic hazards that could emerge at each stage of the production were described. Pathogenic yeasts, toxic secondary metabolites of to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3eac6dc409cb41204335cec6d57d6fdd
https://doi.org/10.1016/j.foodcont.2010.09.014
https://doi.org/10.1016/j.foodcont.2010.09.014
Autor:
Ragnhild O. Gjerde, Dereje T. Asefa, Ida Skaar, Solveig Langsrud, Cathrine Finne Kure, Maan Singh Sidhu, Truls Nesbakken
Publikováno v:
Food Control. 20:997-1001
Performances of SAS-super-180 air sampler and settle plates were investigated for the assessment of airborne fungal food contamination. Air samples were taken from processing rooms of a dry-cured production facility and outdoors. Fungal colonies and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd8868e6f5f5d12262fb8c7e4a5a8305
https://doi.org/10.1016/j.foodcont.2008.11.011
https://doi.org/10.1016/j.foodcont.2008.11.011