Zobrazeno 1 - 10
of 79
pro vyhledávání: '"D. Burfoot"'
Autor:
D. Burfoot
Publisher Summary Aerosols consist of particles dispersed in air. The particles may be liquid droplets or solid particles or include both types of matter. The aerosols of most concern in food premises are those that include microorganisms. The best a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e17b9716c92fb0a6987b21f06ffaeba3
https://doi.org/10.1016/b978-0-08-100155-4.00006-6
https://doi.org/10.1016/b978-0-08-100155-4.00006-6
Autor:
A.J. Alldrick, E.V.M. Andersen, A. Ariosti, E. Espada Aventín, E. Bugge, D. Burfoot, G.K. Christian, R.W.R. Crevel, A. Demirci, K. Fikiin, A.R.H. Fischer, L.J. Frewer, A. Friis, P.J. Fryer, D. Gabrić, K. Galić, K.R. Goode, A. Graßhoff, C. Griffith, D. Gueguen, A.P.M. Hasting, J. Holah, H. Hoogland, I.H. Huisman, B.B.B. Jensen, G. Kaptan, J. Kold, M. Kostyukovsky, H.L.M. Lelieveld, L.J.S. Lukasse, K. Mager, J.-Y. Maillard, Á. McConnon, M. McHardy, H. Miettinen, F. Moerman, P.K. Mogensen, S.E. Mortimore, Y. Motarjemi, M.E. Oner, P. Overbosch, E. Partington, P.D. Pierce, V.M. Puri, E. Quinn, J. Redfern, Á. Regan, Joe M. Regenstein, D. Rosner, S. Salo, R.H. Schmidt, R. Schmitt, F. Tracy Schonrock, E. Shaaya, C. Silverman, D.L. Smith, R. Stahlkopf, J.M. Straver, J. Taylour, E.U. Thoden van Velzen, H. Timmerman, E.D. van Asselt, I. Van Rijn, J. Verran, S. Vidaček, Iuliana Vintilă, C.A. Wallace, X. Wang, S. West, G. Wirtanen, M.H. Zwietering
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da5214ab849d97a2dd6ab54a6c3ef3c6
https://doi.org/10.1016/b978-0-08-100155-4.00055-8
https://doi.org/10.1016/b978-0-08-100155-4.00055-8
Autor:
D. Burfoot
Publikováno v:
International Journal of Food Science & Technology. 22:49-58
Summary The effect on cooking time and weight loss of the thickness of minced fat located at the surface or centre of a cylinder of lean M. semitendinosus was examined. All joints were 160 mm longx80 mm diameter and cooked in a natural convection ove
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::752dc7e9f1f2c7da49361c165d71ee58
https://doi.org/10.1111/j.1365-2621.1987.tb00455.x
https://doi.org/10.1111/j.1365-2621.1987.tb00455.x
Publikováno v:
International Journal of Food Science & Technology. 25:657-667
Summary This study compares the heating and cooling times of and mass losses from meat joints in three systems: convective air, water immersion and pressure/vacuum. Cooling times were compared with the UK Department of Health (DoH, 1989) guidelines w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cd68670a66d266475ba6440bc63e796b
https://doi.org/10.1111/j.1365-2621.1990.tb01127.x
https://doi.org/10.1111/j.1365-2621.1990.tb01127.x
Autor:
K. P. Self, D. Burfoot
Publikováno v:
International Journal of Food Science & Technology. 23:247-257
Summary An analytical solution of the Fourier equation showed that values for the heat transfer coefficient for 15, 20, 25 and 30 mm cubes of PTFE, heated in a water-bath at 65, 75, 85 and 95°C, ranged from 830 to 1550 Wm-2K-1. The root mean square
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8563398425aaccc2620d93e50ef4d5c1
https://doi.org/10.1111/j.1365-2621.1988.tb00576.x
https://doi.org/10.1111/j.1365-2621.1988.tb00576.x
Autor:
Wendy J. Griffin, D. Burfoot
Publikováno v:
International Journal of Food Science & Technology. 23:487-494
Summary The heating time and weight loss of cylindrical joints of lean beef in twenty-five length/diameter combinations (five lengths from 28 to 160 mm and five diameters from 14 to 80 mm) were measured when heating the meat to a minimum internal tem
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f953b92dffbf05a1f5d7fde541816b40
https://doi.org/10.1111/j.1365-2621.1988.tb00605.x
https://doi.org/10.1111/j.1365-2621.1988.tb00605.x
Publikováno v:
International Journal of Food Science & Technology. 20:155-161
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::db01398f58ac9d4dbf5a9c5a3ed933c0
https://doi.org/10.1111/j.1365-2621.1985.tb01913.x
https://doi.org/10.1111/j.1365-2621.1985.tb01913.x
Publikováno v:
International Journal of Food Science and Technology. 37:547-557
Summary The effectiveness of power ultrasound for the microbial decontamination of minimally processed fruits and vegetables was studied. Reductions in Salmonella typhimurium attached to iceberg lettuce obtained by cleaning with water, chlorinated wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0daccbfd8ab66f77583a0a2da1b69d84
https://doi.org/10.1046/j.1365-2621.2002.00613.x
https://doi.org/10.1046/j.1365-2621.2002.00613.x
Publikováno v:
Trends in Food Science & Technology. 11:410-418
The transfer of contamination through the airborne route is significant in the assembly area of high-care food factories preparing products such as sandwiches, prepared salads and chilled meals. This paper describes equipment designs that have been p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9e739455ab5669a45ecd98e182503d59
https://doi.org/10.1016/s0924-2244(01)00021-8
https://doi.org/10.1016/s0924-2244(01)00021-8
Publikováno v:
Trends in Food Science & Technology. 20:S45-S47
Pressure washing is widely used in the food industry. The results of an earlier study on microbial removal are reported here. This paper also reports on the removal from surfaces of a stubborn soil of cream substitute. Washing with cold water, even a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f784b4cccad91542e28a6296c7aff036
https://doi.org/10.1016/j.tifs.2009.01.042
https://doi.org/10.1016/j.tifs.2009.01.042