Zobrazeno 1 - 10
of 99
pro vyhledávání: '"F E Cunningham"'
Autor:
F. E. Cunningham
Publikováno v:
Journal of food protection. 45(12)
This update summarizes recent research related to incidence and control of microorganisms contaminating poultry and poultry products. Several reports are cited on numbers and kinds of bacteria likely to be present on poultry carcasses. Discussion inc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2b82a84c0a9ca5931cad793c27df9603
https://pubmed.ncbi.nlm.nih.gov/30913717
https://pubmed.ncbi.nlm.nih.gov/30913717
Publikováno v:
Journal of food protection. 44(7)
Effect of potassium sorbate with and without added antioxidants on Staphylococcus aureus 196, S-6, 137 and 326 in a liquid system was evaluated. We found (a) potassium sorbate a 1, 3, and 5% levels in combination with BHA, BHT, PG (50 and 100 ppm) ex
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::aa4bd6b30eea844b00b1e97fc2e2b9c5
https://pubmed.ncbi.nlm.nih.gov/30836567
https://pubmed.ncbi.nlm.nih.gov/30836567
Autor:
F. E. Cunningham
Publikováno v:
Journal of food protection. 43(8)
Pure cultures of bacteria in nutrient broth at 107 or 108 organisms/ml and various raw meat products were exposed to either 915 or 2450 MHz microwaves. After various timed exposures, temperature increases were noted and samples were removed for plate
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9e08906ae0b9f33d64753b40016ec32f
https://pubmed.ncbi.nlm.nih.gov/30822979
https://pubmed.ncbi.nlm.nih.gov/30822979
Publikováno v:
Scopus-Elsevier
The levels of in vitro protein binding of cefonicid and cefuroxime in human adult and neonatal sera were compared. Binding parameters for each drug were determined within the concentration range of 25 to 3,000 micrograms/ml. Cefonicid exhibited conce
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::125e894a0320365174564a6a95b80415
https://doi.org/10.1128/aac.37.6.1343
https://doi.org/10.1128/aac.37.6.1343
Autor:
F. E. Cunningham, T. S. Yang
Publikováno v:
Journal of Food Protection. 56:153-156
The effects of pH, ionic strength (I), and selected antimicrobial substances on the lytic activity of egg white lysozyme over an extended storage period of 30 d were studied by observing the rate of clearing of a cell suspension of Micrococcus lysode
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::4a7edb08c0fb5a98f22a51cc1c264c4e
https://doi.org/10.4315/0362-028x-56.2.153
https://doi.org/10.4315/0362-028x-56.2.153
Autor:
F. E. Cunningham, V.A. Proctor
Publikováno v:
Journal of Rapid Methods and Automation in Microbiology. 1:315-328
Bactericidal properties of lysozyme alone and in combination with other antimicrobials were studied in vitro using the microtiter system and in hotdogs and hamburger with three pathogens: Salmonella enteriditis or typhimurium, Listeria monocytogenes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b559f734431e48daa04542dd5b94916c
https://doi.org/10.1111/j.1745-4581.1992.tb00279.x
https://doi.org/10.1111/j.1745-4581.1992.tb00279.x
Publikováno v:
World's Poultry Science Journal. 47:141-163
The use of lysozyme as a food preservative and the factors affecting lysozyme activity (temperature, chemicals, processing and complexes) is reviewed. Lysozyme inhibits the growth of deleterious organisms thus prolonging shelf life. Chemicals used to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::01d2626eb0933125a0dcf250ba83721d
https://doi.org/10.1079/wps19910015
https://doi.org/10.1079/wps19910015
Publikováno v:
Journal of Sensory Studies. 5:145-157
Pure cellulose (Solka-Floc), microcrystalline cellulose (Avicel), and a soluble gum (Nutriloid Fiberplus) were added to ground pork (25%± 2% fat) at 3.5% and 7.0% based on total dietary fiber content of each ingredient. Cooked samples of all treatme
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::54153ecc5985e0cd50dc83392306f759
https://doi.org/10.1111/j.1745-459x.1990.tb00486.x
https://doi.org/10.1111/j.1745-459x.1990.tb00486.x
Publikováno v:
Journal of Sensory Studies. 5:241-249
Pork shoulders were ground and restructured into nuggets with 5% dietary-fiber (Avicel) and 1% Nad added. Pork nuggets were battered and breaded with commercial coating ingredients. Half of the nuggets was vacuum packaged and frozen, and the other ha
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6931465301de57aa321b1912a0bfba4a
https://doi.org/10.1111/j.1745-459x.1990.tb00494.x
https://doi.org/10.1111/j.1745-459x.1990.tb00494.x
Autor:
F. E. Cunningham
Publikováno v:
Processing of Poultry ISBN: 9781461358541
The growth of the enrobed (coated) food industry in the United States of America has been phenomenal and such products have become staple items in the US diet. Enrobing is not only important for foods which are traditionally coated, such as seafoods
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::34f46e29c21f11c735755b7897ea95b9
https://doi.org/10.1007/978-1-4615-2059-7_10
https://doi.org/10.1007/978-1-4615-2059-7_10
