Zobrazeno 1 - 10
of 10
pro vyhledávání: '"Esko Petäjä"'
Autor:
Esko Petäjä, Eero Puolanne
Publikováno v:
Agricultural and Food Science, Vol 2, Iss 5 (1993)
This study was conducted to investigate the bacterial flora of the surface layer and the core of meat products made of coarsely ground pork at the moment of spoilage when stored at 7°C or 4°C. The dominating strains were isolated, their heat resist
Externí odkaz:
https://doaj.org/article/3154ee4955be4acc9eecf848e70d9860
Autor:
Esko Petäjä
Publikováno v:
Agricultural and Food Science, Vol 49, Iss 2 (1977)
The possible use of gram-negative bacteria as starter cultures in dry sausage was studied by inoculating the following gram-negative bacteria into dry sausage both alone and with Lactobacillus plantarum: Aeromonas x, Aeromonas 19. Vibrio costicolus,
Externí odkaz:
https://doaj.org/article/f003d8b3086d4fe2b1951807340a4981
Autor:
Juhani Heilala, Rakesh Mehta, Thomas Walter, Eija Kaasinen, Marja Liinasuo, Susanna Aromaa, Timo Kuula, Sebastian Mach, Esko Petäjä, Menouer Boubekeur, Päivi Heikkilä, Franziska Schmalfuß, Cemalettin Ozturk
Publikováno v:
Kaasinen, E, Schmalfuß, F, Özturk, C, Aromaa, S, Boubekeur, M, Heilala, J, Heikkilä, P, Kuula, T, Liinasuo, M, Mach, S, Mehta, R, Petäjä, E & Walter, T 2020, ' Empowering and engaging industrial workers with Operator 4.0 solutions ', Computers and Industrial Engineering, vol. 139, 105678 . https://doi.org/10.1016/j.cie.2019.01.052
Computers & Industrial Engineering
Computers & Industrial Engineering
Industry 4.0 has potential for qualitative enrichment of factory work: a more interesting working environment, greater autonomy and opportunities for self-development. A central element of Industry 4.0 is human-centricity, described as development to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3d60ff732576bf27cebd6195d1bc4bd9
https://cris.vtt.fi/ws/files/35323399/10.1016j.cie.2019.01.052.pdf
https://cris.vtt.fi/ws/files/35323399/10.1016j.cie.2019.01.052.pdf
Autor:
Esko Petäjä‐Kanninen, Eero Puolanne
Publikováno v:
Handbook of Fermented Meat and Poultry
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::200597a1a3f389fcda8bc6510ddc7ebf
https://doi.org/10.1002/9781118522653.ch3
https://doi.org/10.1002/9781118522653.ch3
Publikováno v:
Työppönen, S, Markkula, A, Petäjä, E, Suihko, M-L & Mattila-Sandholm, T 2003, ' Survival of Listeria monocytogenes in North European type dry sausages fermented by bioprotective meat starter cultures ', Food Control, vol. 14, no. 3, pp. 181-185 . https://doi.org/10.1016/S0956-7135(02)00086-5
The survival of Listeria monocytogenes (inoculation 3 log cfu g−1) in dry sausages fermented by bioprotective experimental meat starter cultures Lactobacillus rhamnosus E-97800, L. rhamnosus LC-705 and Lactobacillus plantarum ALC01 as well as Pedio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e632bbceb5de71352ecc66499341c41d
https://doi.org/10.1016/s0956-7135(02)00086-5
https://doi.org/10.1016/s0956-7135(02)00086-5
Publikováno v:
Agricultural and Food Science, Vol 9, Iss 1 (2008)
Agricultural and Food Science
Agricultural and Food Science
Fermentation of sour vegetables has to date occurred through the use of lactic acid bacteria (LAB) naturally present in vegetables. The present article deals with preliminary studies on the effects of some LAB inocula (Lactobacillus alimentarius or P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::336f3f64398169b219341e9b9c0e264f
https://journal.fi/afs/article/view/5651
https://journal.fi/afs/article/view/5651
Publikováno v:
Työppönen, S, Petäjä, E & Mattila-Sandholm, T 2003, ' Bioprotectives and probiotics for dry sausages ', International Journal of Food Microbiology, vol. 83, no. 3, pp. 233-244 . https://doi.org/10.1016/S0168-1605(02)00379-3
The microbial stability of dry sausages is determined by the combination and timing of different factors referred to as the hurdle-concept. However, the hurdles present in dry sausage are not sufficient to prevent the survival of Listeria monocytogen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b893d4f0f2630c78c63f56ab1219ade
https://cris.vtt.fi/en/publications/7130039c-f5eb-497a-b764-91c5ef455a62
https://cris.vtt.fi/en/publications/7130039c-f5eb-497a-b764-91c5ef455a62
Publikováno v:
Erkkilä, S, Suihko, M-L, Eerola, S, Petäjä, E & Mattila-Sandholm, T 2001, ' Dry sausage fermented by Lactobacillus rhamnosus strains ', International Journal of Food Microbiology, vol. 64, no. 1-2, pp. 205-210 . https://doi.org/10.1016/S0168-1605(00)00457-8
The ability of three probiotic Lactobacillus rhamnosus strains GG, E-97800 and LC-705 and one commercial Pediococcus pentosaceus starter strain (control) to produce dry sausage was studied. During the fermentation process the numbers of inoculated la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a067cd5f41fc8edc6a26cc920e94e5d6
https://pubmed.ncbi.nlm.nih.gov/11252505
https://pubmed.ncbi.nlm.nih.gov/11252505
Publikováno v:
Erkkilä, S, Petäjä, E, Eerola, S, Lilleberg, L, Mattila-Sandholm, T & Suihko, M-L 2001, ' Flavour profiles of dry sausages fermented by selected novel meat starter cultures ', Meat Science, vol. 58, no. 2, pp. 111-16 . https://doi.org/10.1016/S0309-1740(00)00135-2
Probiotic or bioprotective Lactobacillus rhamnosus strains GG, LC-705 and E-97800 as well as Pediococcus pentosaceus E-90390 and Lactobacillus plantarum E-98098 were studied for their ability to act as main fermenting organisms in the manufacturing p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::67e4fbde64e061d9d1c32b35791c4281
https://pubmed.ncbi.nlm.nih.gov/22062105
https://pubmed.ncbi.nlm.nih.gov/22062105
Autor:
Kalle Kantola, Pekka Helle, Seija Junno, Juha Ojala, Miia Martinsuo, Risto Rajala, Tuomo Eloranta, Tea Lempiälä, Jaana Näsänen, Jussi Pihlajanmaa, Outi Vanharanta, Sanna Nenonen, Rami Sariola, Eija Vaittinen, Lauri Vuorinen, Sannamari Lukkaroinen, Jussi Heikkilä, Petri Asikainen, Ilkka Sorsa, Tuija Aro, Tuomas Huikkola, Seppo Luoto, Esa Holappa, Anne-Maria Aho, Esko Petäjä, Iivari Bäck, Rodrigo Rabetino, Eeva Erkko, Pasi Koskela, Sami Packalén, Mathias Hasselblatt, Hanna Kostama, Marcus Rosenback, Sen Bao, Dennis Njuguna, Heini Lehtonen, Olli Voima, Tero Lohimäki, Ville Eloranta, Esko Hakanen, Taija Turunen, Anssi Smedlund, Lauri Orkoneva, Juho-Ville Matveinen, Colin Hazley, Pekka Töytäri, Tuomas Hervonen, Tapio Melgin, Miikka Kujala, Petri Salama, Markku Mikkola, Heidi Korhonen, Tapio Koivisto, Maria Ivanova-Gongne, Johan Nordström, Katrine Mahlamäki, Jukka Borgman, Andrea Buda, Manik Madhikermi, Jussi Rämänen, Mikael Öhman, Johanna Liinamaa, Joona Tuovinen, Juha Tiihonen, Marko Nieminen, Olga Perminova-Harikoski
Publikováno v:
Tampere University
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::9b2a1592fa79190fdf84fe84e0f0dc5f
https://researchportal.tuni.fi/en/publications/73a5f3bd-cec9-4e5f-b3f4-429ef3717d17
https://researchportal.tuni.fi/en/publications/73a5f3bd-cec9-4e5f-b3f4-429ef3717d17