Zobrazeno 1 - 10
of 24
pro vyhledávání: '"G. Blankenagel"'
Publikováno v:
Journal of food protection. 45(2)
The viability of four species of microorganisms ( Escherichia coli , Staphylococcus aureus , Pseudomonas aeruginosa and Saccharomyces cerevisiae ) during rapid and slow thawing of frozen milk was investigated. Results indicated that the destruction o
Publikováno v:
Journal of food protection. 43(3)
Twelve gram-negative psychrotrophic bacteria producing heat-resistant proteases that hydrolyzed casein were isolated from refrigerated raw milk. All were pseudomonads and the enzymes of the six most proteolytic cultures were examined further. The pro
Autor:
Ralf Hartmut Güting, G. Blankenagel
Publikováno v:
Algorithmica. 12:498-532
The segment tree is a well-known internal data structure with numerous applications in computational geometry. It allows the dynamical maintenance of a set of intervals such that the intervals enclosing a query point can be found efficiently (point e
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 7:40-43
The whitening capacity of coffee creamers has usually been evaluated by visual methods, results of which are difficult to express on a uniform scale. A quantitative index of whiteness can be obtained when reflectance data are converted to Hunter L-va
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 12:51-55
Flour (PF), protein concentrate (PPC) and starch (PS) from field peas (Pisum sativum) were examined for changes during a one year storage period at four moisture levels ranging from 3.8 to 13.6% and temperatures of 7, 21 and 30°C. The standard plate
Publikováno v:
Canadian Institute of Food Science and Technology Journal. 18:302-305
Raw milk was thermized in a pilot scale heat exchanger at 62, 65 and 70°C for 10 and 20 s and then stored at 4°C for up to six days. Effectiveness of these heat treatments on quality of milk was assessed by Standard Plate Count (SPC), Psychrotrophi
Autor:
G. Blankenagel
Publikováno v:
Journal of Milk and Food Technology. 39:301-304
Since post-pasteurization contamination usually shortens the shelf life of dairy products, it is of importance to have methods available for detecting the presence of contaminants. Ideally such methods should be accurate, simple, and economical, and
Autor:
G. B. Patel, G. Blankenagel
Publikováno v:
Journal of Milk and Food Technology. 35:203-206
A total of 216 raw milk samples with a variety of Standard Plate Counts and psychrotrophic bacteria counts were laboratory-pasteurized, stored at 7 C, and then evaluated for flavor after 1 and 2 weeks. Results showed that milk with counts of >1,000,0
Autor:
G. Blankenagel
Publikováno v:
Journal of Milk and Food Technology. 33:442-444
Farm bulk milk samples from 54 producers were analyzed for Standard Plate Counts (SPC), thermoduric counts, and counts of bacteria that can tolerate 0.5% sodium desoxycholate (SDC). For the latter test, plates were incubated at 21, 25, 28, and 32 C f
Autor:
G. Blankenagel, I. Okello-Uma
Publikováno v:
Canadian Institute of Food Technology Journal. 2:69-71
A study was conducted to determine the relationship between the numbers of gram-negative bacteria in raw bulk tank milk and the results from other microbiological tests used to evaluate the sanitation of milk production. Samples taken from quarters o