Zobrazeno 1 - 10 of 109 pro vyhledávání: '"George J. Flick"'
1
Listeria monocytogenes Occurrence and Growth at Refrigeration Temperatures in Fresh Blue Crab ( Callinectes sapidus ) Meat
Autor: Dafne D. Rawles, Alpha A. Diallo, Robert F. Wittman, George J. Flick, Merle D. Pierson, Robert E. Croonenberghs
Publikováno v: Journal of food protection. 58(11)
In this study, 126 samples of freshly cooked and picked blue crab ( Callinectes sapidus ) meat collected from different processing facilities were analyzed for the presence of Listeria spp. Thirteen samples (10%) were positive for Listeria , with 10
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::210b6bad2d71b64ee3fdf8e034d196f9
https://pubmed.ncbi.nlm.nih.gov/31137319
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2
Composition and Pesticide and Herbicide Residue Analysis of Fresh and 40-Year-Old Pasteurized Blue Crab ( Callinectes sapidus ) Meat
Autor: G. C. Arganosa, George J. Flick, R. W. Young, N. R. Reddy
Publikováno v: Journal of food protection. 54(4)
Fresh and 40-year-old pasteurized blue crab ( Callinectes sapidus ) meat was analyzed for proximate composition, mineral, heavy metal, and amino acid content and volatiles concentration and possible pesticide and herbicide residue levels. Both fresh
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d1b85ee1b7722ee070c6123b331e9bbb
https://pubmed.ncbi.nlm.nih.gov/31051625
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3
Activities of Five Acid Phosphatases in Purple, Green, and White Eggplants
Autor: Robert L. Ory, George J. Flick, Allen J. St. Angelo
Publikováno v: Journal of food protection. 41(4)
Tissues of purple, green, and white varieties of eggplant, Solanum melongena , were analyzed for relative activity of phenyl phosphatase, fructose-1, 6-diphosphatase, glucose-1-phosphatase, glucose-6-phosphatase, and ATPase. Activities of all phospha
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b964b13a36cbff1b6515251fe1b70c5
https://pubmed.ncbi.nlm.nih.gov/30795063
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4
High-pressure processing with hot sauce flavouring enhances sensory quality for raw oysters (Crassostrea virginica)
Autor: Susan E. Duncan, Virginia C. Fernandez-Plotka, David H. Kingsley, Amanda Salinas-Jones, Linda Ankenman Granata, George J. Flick, Dianne M. Bourne
Publikováno v: International Journal of Food Science & Technology. 50:2013-2021
Summary This study evaluated flavouring raw oysters by placing them under pressure in the presence of a commercially available hot sauce. Hand-shucked raw oysters were processed at high pressure (600 MPa), in the presence or absence of hot sauce flav
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::5a5fd382bcbd1c4800c9716e69a77fb0
https://doi.org/10.1111/ijfs.12852
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5
Effects of gamma irradiation on the physical and sensory quality and inactivation of Listeria monocytogenes in blue swimming crab meat (Portunas pelagicus)
Autor: Kanit Vichitphan, Kannapha Suklim, George J. Flick
Publikováno v: Radiation Physics and Chemistry. 103:22-26
Blue swimming crab lump (backfin) meat were exposed to 2, 4, and 6 kGy doses of Co 60 irradiation and evaluated for changes in physical, sensory properties, and Listeria monocytogenes inactivation. Irradiation up to 6 kGy resulted in no textural chan
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a51b582ce12483192611efdf4a182312
https://doi.org/10.1016/j.radphyschem.2014.05.009
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