Zobrazeno 1 - 10
of 127
pro vyhledávání: '"G.H. Fleet"'
Publikováno v:
LWT - Food Science and Technology. 37:461-466
Probiotic microorganisms were incorporated into a nonfermented, vegetarian frozen soy dessert at initial populations greater than 106 cfu/g. The product was assessed for the survival of probiotic microorganisms and sensory acceptability. Lactobacillu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::06a2dcf8f48f4542329f0a7859070c23
https://doi.org/10.1016/j.lwt.2003.11.001
https://doi.org/10.1016/j.lwt.2003.11.001
Publikováno v:
LWT - Food Science and Technology. 35:171-176
Vegetarian probiotic foods by definition, must be free from all animal-derived ingredients. This not only includes the product ingredients but the probiotic inoculum as well. Probiotic starter cultures are traditionally grown and stored in media cont
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d0a475cf7b311fb3594971f8a0d2528d
https://doi.org/10.1006/fstl.2001.0833
https://doi.org/10.1006/fstl.2001.0833
Publikováno v:
Food Microbiology. 16:115-128
Three brands of non-carbonated mineral water were tested using rinsing techniques and electron microscopy for attachment of bacteria to the inner surface of the bottle. Rinse solutions used were distilled water (DW), DW+0.1% Tween 80, DW+0.1% salt, D
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d3cbf799ffff11f22f850d21a55c7ad6
https://doi.org/10.1006/fmic.1998.0228
https://doi.org/10.1006/fmic.1998.0228
Publikováno v:
Food Microbiology. 15:167-176
Eighty samples representing 16 brands of non-carbonated mineral water were examined for the populations of pseudomonads and related bacteria by plating on Plate count agar (PCA), R2A agar, Oxoid Pseudomonas agar base (PS), Oxoid Pseudomonas agar with
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1594feba3c8d49a24134b031d46809bb
https://doi.org/10.1006/fmic.1997.0146
https://doi.org/10.1006/fmic.1997.0146
Autor:
G.H. Fleet, W Praphailong
Publikováno v:
Food Microbiology. 14:459-468
The effects of pH, concentration of NaCl, concentration of sucrose and concentrations of sorbic and benzoic acids on growth were examined for 30 strains of food spoilage yeasts, representing Debaryomyces hansenii, Yarrowia lipolytica, Kloeckera apicu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4fb454025401d214dee9bd649213c9a7
https://doi.org/10.1006/fmic.1997.0106
https://doi.org/10.1006/fmic.1997.0106
Autor:
G.H. Fleet
Publikováno v:
Food Control. 7:41-46
An administrative infrastructure has been established for the development of uniform food laws throughout Australia. These laws include microbiological standards that prescribe specific methods for analyses. Essentially, the prescribed methods are th
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa26dfcffdf0da03c508ac1083f3ae19
https://doi.org/10.1016/0956-7135(96)00010-2
https://doi.org/10.1016/0956-7135(96)00010-2
Autor:
C. Gao, G.H. Fleet
Publikováno v:
Food Microbiology. 12:65-71
High density (10 10 cfu ml −1 ) cell suspensions of 30 strains of wine yeasts representing species of Saccharomyces, Kloeckera, Candida, Schizosaccharomyces and Hansenula were examined for their ability to degrade l -malic and l -tartaric acids in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9f2018bc4b81ecc030b525f1b3048785
https://doi.org/10.1016/s0740-0020(95)80080-8
https://doi.org/10.1016/s0740-0020(95)80080-8
