Zobrazeno 1 - 10
of 16
pro vyhledávání: '"Fred Caporaso"'
Publikováno v:
European Food Research and Technology. 245:977-986
Antioxidant effect of roasted coffees added to modified atmosphere packaged (MAP) refrigerated ground pork (1 g/kg) as ground, lyophilized brew, and lyophilized spent coffee was evaluated over 21 days. Pork with added coffee had significantly lower T
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::646c864ddfeebb509621608aa13bb56d
https://doi.org/10.1007/s00217-018-3200-7
https://doi.org/10.1007/s00217-018-3200-7
Publikováno v:
Journal of food protection. 43(1)
The objective of this study was to evaluate the sensory quality of mixtures of whole pasteurized milk (WPM) containing from 0 to 75% ultrahigh-temperature (UHT) processed milk indirectly heated. Thirty experienced panelists were used to make multiple
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20806853a41aa72028994751336f25f9
https://pubmed.ncbi.nlm.nih.gov/30822922
https://pubmed.ncbi.nlm.nih.gov/30822922
Publikováno v:
Journal of Food Science. 79:S81-S91
Grapes (Vitis vinifera var. Sugraone and Vitis labrusca var. Crimson Seedless) were treated with 400, 600, and 800 Gy and the effects on physicochemical factors were measured alongside sensory testing during 3 wk of storage. Significant changes in te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ece9b9a070dc37247fb3b9fdb299c83d
https://doi.org/10.1111/1750-3841.12307
https://doi.org/10.1111/1750-3841.12307
Autor:
Mary Lu Arpaia, Cyril Rakovski, Heather McDonald, David Obenland, Lilian Were, Anuradha Prakash, Fred Caporaso
Publikováno v:
Postharvest Biology and Technology. 86:91-99
The objectives of this study were to determine the dose tolerance of ‘Lane Late’ navel oranges ( Citrus sinensis L. Osbeck) to irradiation for phytosanitary purposes, identify the sensory attributes that may be affected by the treatment, and dete
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::6a8fc6da220cf2fc5bb2848baa7ffc36
https://doi.org/10.1016/j.postharvbio.2013.06.018
https://doi.org/10.1016/j.postharvbio.2013.06.018
Publikováno v:
Journal of Food Science. 78:S1437-S1444
A major concern in exporting agricultural commodities is the introduction or spread of exotic quarantine pests to the new area. To prevent spread of insect pests, various phytosanitary measures are used. Worldwide commercial use of irradiation as a p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a38b84423239c2f580e8964cb717a71d
https://doi.org/10.1111/1750-3841.12192
https://doi.org/10.1111/1750-3841.12192
Autor:
Fred Caporaso, Mary McCulloch, Michon Oubichon, Cyril Rakovski, Anuradha Prakash, Heather McDonald, Ian Winborne
Publikováno v:
Radiation Physics and Chemistry. 81:697-704
Irradiation is approved as a generic quarantine treatment by the US Department of Agriculture, Animal and Plant Health Inspection Service. Due to the effectiveness of irradiation in controlling insects on commodities, there is a growing need to under
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8bfe0d8afefca4823cd8b29634ca55de
https://doi.org/10.1016/j.radphyschem.2012.01.018
https://doi.org/10.1016/j.radphyschem.2012.01.018
Publikováno v:
Journal of Food Protection. 67:2092-2098
Cilantro (Coriandrum sativum) inoculated with Escherichia coli O157:H7 at levels approximating 10(7) CFU/g was dipped in 200 ppm chlorine solution followed by low-dose gamma irradiation. Samples were plated on tryptic soy agar containing 50 microg/ml
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a4c81a467c5f4c869050562180184f59
https://doi.org/10.4315/0362-028x-67.10.2092
https://doi.org/10.4315/0362-028x-67.10.2092
Publikováno v:
Radiation Physics and Chemistry. 63:387-390
Diced Roma tomatoes were treated with gamma irradiation and evaluated for changes in microbial, physical, chemical and sensory properties. Dosages for Trial 1 were 0.0, 0.39, 0.56 and 1.82 kGy and in Trial 2, 0.0, 0.50, 1.24 and 3.70 kGy. Irradiation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::51faec7d07d07b924bae73497f777190
https://doi.org/10.1016/s0969-806x(01)00529-1
https://doi.org/10.1016/s0969-806x(01)00529-1
Publikováno v:
The FASEB Journal. 27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bf779f686cbf0759801dfb54e756b2d8
https://doi.org/10.1096/fasebj.27.1_supplement.937.18
https://doi.org/10.1096/fasebj.27.1_supplement.937.18
Publikováno v:
Journal of food science. 79(1)
Grapes (Vitis vinifera var. Sugraone and Vitis labrusca var. Crimson Seedless) were treated with 400, 600, and 800 Gy and the effects on physicochemical factors were measured alongside sensory testing during 3 wk of storage. Significant changes in te
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::002b754ae1bc031e9585c19d5c014320
https://pubmed.ncbi.nlm.nih.gov/24460773
https://pubmed.ncbi.nlm.nih.gov/24460773