Zobrazeno 1 - 8
of 8
pro vyhledávání: '"Emilia Rico-Munoz"'
Publikováno v:
Journal of Food Protection. 84:1582-1591
Black yeasts are a functional group that has caused spoilage in cold-filled and hot-filled beverages, as well as other water activity-controlled food products. We established quantitative thermoresistance parameters for the inactivation of 12 Aureoba
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::740a056a901cecc7bc1bedcfd08ee611
https://doi.org/10.4315/jfp-21-103
https://doi.org/10.4315/jfp-21-103
Publikováno v:
Current Opinion in Food Science. 29:80-87
Fungal spoilage of thermally processed beverages by heat-resistant moulds (HRM), heat-sensitive moulds (HSM) and yeasts is a widespread problem for the beverage and juice industries. These beverages and juices can be classified as hot-filled and asep
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2b55c856943763070b39d6d11ab03c73
https://doi.org/10.1016/j.cofs.2019.08.003
https://doi.org/10.1016/j.cofs.2019.08.003
Autor:
Emilia Rico-Munoz
Publikováno v:
Current Opinion in Food Science. 17:75-83
Spoilage of thermally processed products by heat-resistant molds (HRM) is a widespread problem for food and beverage industries. These molds can survive not only the temperatures applied during pasteurization but also the high pressure used during hi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::912f2d52827bf4c52c0f5b9295533ffb
https://doi.org/10.1016/j.cofs.2017.10.011
https://doi.org/10.1016/j.cofs.2017.10.011
Publikováno v:
Journal of food protection. 52(3)
The minimum inhibitory concentration (MIC) of several phenolic compounds against eight strains of Listeria monocytogenes in tryptose phosphate agar (TPA) was determined. Based upon concentration, the most effective compound was the phenolic antioxida
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0f27fb4abc165c822269ea00963389ea
https://pubmed.ncbi.nlm.nih.gov/30991513
https://pubmed.ncbi.nlm.nih.gov/30991513
Publikováno v:
International Journal of Food Microbiology, 285, 27-33. Elsevier B.V.
Different fungi, including the genera Aspergillus (Neosartorya), Paecilomyces (Byssochlamys) and Talaromyces, produce (asco)spores that survive pasteurization treatments and are regarded as the most stress-resistant eukaryotic cells. The sensitivity
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dcd8fab1236c7c303325800050eb2f71
https://pubmed.ncbi.nlm.nih.gov/30015260
https://pubmed.ncbi.nlm.nih.gov/30015260
Publikováno v:
Food Microbiology, 81, 51-62. Academic Press
Fungal spoilage of products manufactured by the food and beverage industry imposes significant annual global revenue losses. Mould spoilage can also be a food safety issue due to the production of mycotoxins by these moulds. To prevent mould spoilage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::55d118e60b720e45dba9d288a28fe020
https://pubmed.ncbi.nlm.nih.gov/30910088
https://pubmed.ncbi.nlm.nih.gov/30910088
Publikováno v:
Compendium of Methods for the Microbiological Examination of Foods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::90bd0ce228acaa290936aa5d811e0315
https://doi.org/10.2105/mbef.0222.068
https://doi.org/10.2105/mbef.0222.068
