Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Florence E. Feeherry"'
Publikováno v:
Applied Food Research, Vol 2, Iss 1, Pp 100049- (2022)
This study uses real-time FTIR spectroscopy to probe biochemical changes occurring in spores of Bacillus amyloliquefaciens during nutrient germination at T = 23 − 50°C and after sub-lethal injury by treatment with a nonthermal plasma (NTP). The FT
Externí odkaz:
https://doaj.org/article/6e56ae1543bd41b8824d6f32fe22c7eb
Autor:
Christopher J. Doona, Florence E. Feeherry, Kenneth eKustin, Gene G. Olinger, Peter eSetlow, Alexander J. Malkin, Terrance eLeighton
Publikováno v:
Frontiers in Microbiology, Vol 6 (2015)
AbstractRecently, global public health organizations such as Doctors without Borders (MSF), the World Health Organization (WHO), Public Health Canada, National Institutes of Health (NIH), and the U.S. government developed and deployed Field Decontami
Externí odkaz:
https://doaj.org/article/dfa2b9586fdd4b84b7bd515675c42a99
The germination kinetics of Bacillus subtilis, Bacillus cereus, and Bacillus megaterium spores were comprehensively studied using nutrients, dodecylamine, exogenous dipicolinic acid (DPA), and the nonthermal technology of High Pressure Processing (HP
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e4973d325b57574a334aaf0f6e2cd8f0
https://doi.org/10.1016/b978-0-08-100596-5.22970-3
https://doi.org/10.1016/b978-0-08-100596-5.22970-3
Autor:
Christopher J. Doona, Sonali Ghosh, Florence E. Feeherry, Xiuping Lin, Yong-qing Li, Xiaojun Liao, Lei Rao, Pengfei Zhang, Peter Setlow
Publikováno v:
Food Microbiology. 72:112-127
The effect of water activity (aw), as lowered by different dietary humectants, on the germination of Bacillus subtilis, Bacillus megaterium and Bacillus cereus spores with germinants that act by different mechanisms has been investigated and compared
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dca6fa7ba2bcd798a468de84b5c9863f
https://doi.org/10.1016/j.fm.2017.11.012
https://doi.org/10.1016/j.fm.2017.11.012
Autor:
Kenneth Kustin, Christopher J. Doona, X. Philip Ye, Peter Setlow, Haiqing Chen, Runze Huang, Florence E. Feeherry
Publikováno v:
Food Engineering Reviews. 9:122-142
High pressure processing (HPP) is an emerging non-thermal technology that is growing exponentially in use worldwide for the pasteurization of commercial foodstuffs. At combinations of elevated pressures and temperatures, HPP inactivates bacterial spo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::05d385d9c9b6eca7d48e90d135e2c4c9
https://doi.org/10.1007/s12393-016-9155-1
https://doi.org/10.1007/s12393-016-9155-1
Autor:
Peter Setlow, Prabhat K. Talukdar, William Li, Shiwei Wang, Christopher J. Doona, Mahfuzur R. Sarker, Barbara Setlow, Aimee Shen, Florence E. Feeherry, Frank C. Nichols, Yong-qing Li
Publikováno v:
Applied and Environmental Microbiology. 82:5287-5297
This work analyzes the high-pressure (HP) germination of spores of the food-borne pathogen Clostridium perfringens (with inner membrane [IM] germinant receptors [GRs]) and the opportunistic pathogen Clostridium difficile (with no IM GRs), which has g
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9cce70a308e75349ebd8afd68566399b
https://doi.org/10.1128/aem.01363-16
https://doi.org/10.1128/aem.01363-16
Chemical Kinetics for the Microbial Safety of Foods Treated with High Pressure Processing or Hurdles
Publikováno v:
Food Engineering Reviews. 8:272-291
The application of chemical kinetics is well known in food engineering, such as the use of Arrhenius plots and D- and z-values to characterize linear microbial inactivation kinetics by thermal processing. The emergence and growing commercialization o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6e2dbc9e415553862db0c401e8477769
https://doi.org/10.1007/s12393-015-9138-7
https://doi.org/10.1007/s12393-015-9138-7
Publikováno v:
Food Research International. 76:427-438
Moisture transport in a food system involving two different materials of unequal moisture content was modeled with water activity as the driving force using a porous media framework. This model was applied to a bread-barbecue chicken pocket sandwich
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a59a1aac57ea5725302bb2e5c7539bad
https://doi.org/10.1016/j.foodres.2015.06.022
https://doi.org/10.1016/j.foodres.2015.06.022
Autor:
Stephanie Luu, Jose Cruz-Mora, Christopher J. Doona, Florence E. Feeherry, Barbara Setlow, Peter Setlow
Publikováno v:
Applied and Environmental Microbiology. 81:2927-2938
Nutrient germination of spores of Bacillus species occurs through germinant receptors (GRs) in spores' inner membrane (IM) in a process stimulated by sublethal heat activation. Bacillus subtilis spores maximum germination rates via different GRs requ
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::daec81273f736d78843817ce56e906e5
https://doi.org/10.1128/aem.00193-15
https://doi.org/10.1128/aem.00193-15
Autor:
Mark Radosevich, Florence E. Feeherry, Yaohua Huang, Siqun Wang, Christopher J. Doona, Xiaofei P Ye
Publikováno v:
Journal of the science of food and agriculture. 99(1)
To utilize the potential of non-thermal plasma technologies for food safety control and sanitation, the inactivation mechanisms of Bacillus amyloliquefaciens spores by non-thermal plasma of ambient air (NTP-AA) were investigated using scanning electr
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5fc8b2ebe9671f4f8bef1f54701a4b3c
https://pubmed.ncbi.nlm.nih.gov/29888388
https://pubmed.ncbi.nlm.nih.gov/29888388