Výsledky vyhledávání - "Evan Joel Turek"

Evaluating the impact of thermal and pressure treatment in preserving textural quality of selected foods

Autor: Abdullatif Tay, Rockendra Gupta, J.D. Legan, Evan Joel Turek, V.M. Balasubramaniam, Loc Thai Nguyen

Publikováno v: LWT - Food Science and Technology. 43:525-534

A study was conducted to evaluate the efficacy of various combinations of pressure and thermal treatments in preserving textural quality of selected foods. Carrot, zucchini, apricot, red radish, and jicama were used as test samples. Pressure-assisted

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cff1298e5212fde5b1c5f242f31db2dd
https://doi.org/10.1016/j.lwt.2009.09.022

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Elimination of Lactobacillus plantarum and achievement of shelf stable model salad dressing by pilot scale pulsed electric fields combined with mild heat

Autor: M.H Lau, Howard Q. Zhang, Si-Quan Li, Tony Z. Jin, Evan Joel Turek

Publikováno v: Innovative Food Science & Emerging Technologies. 6:125-133

Model salad dressing inoculated with Lactobacillus plantarum 8014 was subjected to pulsed electric fields (PEF)-only processing and PEF followed by a mild heat treatment. More than 7 log inactivation was achieved by using PEF-only processing at 34 kV

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::179902e3c0c388f59e0d1fe7d883fa0b
https://doi.org/10.1016/j.ifset.2005.01.001

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Inactivation of Barotolerant Listeria monocytogenes in Sausage by Combination of High-Pressure Processing and Food-Grade Additives

Autor: Yoon-Kyung Chung, Evan Joel Turek, Mustafa Vurma, Grady W. Chism, Ahmed E. Yousef

Publikováno v: Journal of Food Protection. 68:744-750

Food-grade additives were used to enhance the efficacy of high-pressure processing (HPP) against barotolerant Listeria monocytogenes. Three strains of L. monocytogenes (Scott A, OSY-8578, and OSY-328) were compared for their sensitivity to HPP, nisin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::03cb71a74dcb98fa7d4c0aa7e557e93e
https://doi.org/10.4315/0362-028x-68.4.744

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Use of phenolic compounds for sensitizing Listeria monocytogenes to high-pressure processing

Autor: Thomas H. Shellhammer, Mustafa Vurma, Evan Joel Turek, Ahmed E. Yousef, Yoon-Kyung Chung

Publikováno v: International journal of food microbiology. 106(3)

Three Listeria monocytogenes strains (Scott A, OSY-8578, and OSY-328) that differ considerably in barotolerance were grown to stationary phase and suspended individually in phosphate buffer (pH 7.0). Twelve phenolic compounds, including commercially

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::08920c4daaca423781b0e2e804ac5609
https://pubmed.ncbi.nlm.nih.gov/16226329

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