Zobrazeno 1 - 10
of 55
pro vyhledávání: '"David J Geveke"'
Autor:
Joseph Sites, Noah J. Geveke, Yishan Yang, Christopher Brunkhorst, Eric D. Tilman, David J. Geveke
Publikováno v:
Journal of Food Engineering. 247:130-135
Radio frequency (RF) power, treatment time and cooling water temperature affect inactivation of Salmonella Typhimurium in shell eggs and internal quality. Eggs were processed using 40.68 MHz RF at 30–45 W, 2.5–8 min and 30–38 °C, followed by h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f0517e481fb35f0656eeec1db9da7faf
https://doi.org/10.1016/j.jfoodeng.2018.12.004
https://doi.org/10.1016/j.jfoodeng.2018.12.004
Publikováno v:
Food Science & Nutrition
Due to recent Salmonella outbreaks, the pasteurized shell egg market is rapidly growing. One objection to using pasteurized eggs is the belief that they will produce unacceptable angel food cakes. Eggs were pasteurized using a hot water immersion pro
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67b082b4361ede73c20b61a9f1aaa823
https://doi.org/10.1002/fsn3.911
https://doi.org/10.1002/fsn3.911
Publikováno v:
International Journal of Food Science & Technology. 53:2500-2508
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::63bc12239e5a6b1dbf03eae6f4069169
https://doi.org/10.1111/ijfs.13843
https://doi.org/10.1111/ijfs.13843
Publikováno v:
LWT - Food Science and Technology. 82:235-242
Minimally processed fresh-cut fruits have a limited shelf-life because of deterioration caused by spoilage microflora and changes in physiological processes. Whole melons was inoculated with 107 CFU/ml of Salmonella, Escherichia coli O157:H7 and List
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3ed90711417a6d0f9b3f51cd0c1a048f
https://doi.org/10.1016/j.lwt.2017.04.033
https://doi.org/10.1016/j.lwt.2017.04.033
Publikováno v:
LWT. 80:155-162
Gum arabic (GA) is a fairly inexpensive gum and is well known for its stabilizing, emulsifying, and thickening properties. The effects of adding GA (0.1–1.0%) on solubility, pasting, and rheological properties of 5% native tapioca starch (TS) were
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c1664845cccab78025f7a92748bd2306
https://doi.org/10.1016/j.lwt.2016.07.059
https://doi.org/10.1016/j.lwt.2016.07.059
Publikováno v:
Journal of Food Engineering. 193:53-57
The USDA-FSIS estimates that pasteurization of all shell eggs in the U.S. would reduce the annual number of illnesses by more than 110,000. However, less than 3% of shell eggs are commercially pasteurized. One of the main reasons for this is that the
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c4e8c4b9047f6eca58cec6384fba3501
https://doi.org/10.1016/j.jfoodeng.2016.08.009
https://doi.org/10.1016/j.jfoodeng.2016.08.009
Publikováno v:
Food Control. 116:107330
This study investigated the microbiological and physical qualities of shell eggs pasteurized with radio frequency treatment combined with hot water (RF/HW) during 5 weeks of storage at 7.2 or 10 °C. Shell eggs inoculated with low or high levels of S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ff513ac8168d85aba96154d34c1da504
https://doi.org/10.1016/j.foodcont.2020.107330
https://doi.org/10.1016/j.foodcont.2020.107330
Publikováno v:
Journal of Food Science. 81:M709-M714
Thermal inactivation kinetics of heat resistant strains of Salmonella Enteritidis in shell eggs processed by hot water immersion were determined and the effects of the processing on egg quality were evaluated. Shell eggs were inoculated with a compos
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::01f3203808ced54a81832675f8f0c9d8
https://doi.org/10.1111/1750-3841.13233
https://doi.org/10.1111/1750-3841.13233
Autor:
Glenn Boyd, Joseph Sites, Andrew B. W. Bigley, Isolde Aubuchon, Howard Q. Zhang, David J. Geveke
Publikováno v:
Journal of Food Engineering. 166:384-389
An inexpensive data acquisition method was developed to validate the exact number and shape of the pulses applied during pulsed electric field (PEF) processing. The novel validation method was evaluated in conjunction with developing a PEF process fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::493323a5ec2b219e48f392eb03daa25e
https://doi.org/10.1016/j.jfoodeng.2015.05.008
https://doi.org/10.1016/j.jfoodeng.2015.05.008
Autor:
Yishan Yang, David J. Geveke
Publikováno v:
Food Microbiology. 85:103281
This study investigated the effectiveness of three thermal treatments; hot air (HA), hot water immersion (HWI), and hot water spraying (HWS); alone and in combination with radio frequency (RF) on the inactivation of Salmonella Typhimurium in shell eg
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::231884a0f58969a82b233d5e5092d815
https://doi.org/10.1016/j.fm.2019.103281
https://doi.org/10.1016/j.fm.2019.103281