Zobrazeno 1 - 10
of 81
pro vyhledávání: '"George L Baker"'
Autor:
Keith Schneider, Renée M. Goodrich Schneider, Douglas L. Archer, Michelle D. Danyluk, George L Baker, Chris Thomas
Publikováno v:
EDIS, Vol 2018, Iss 1 (2018)
Any business involved in the manufacture, processing, packing, holding, or delivery of food to humans needs to understand and address food recalls. When safety concerns arise with food you are manufacturing, you have a legal and ethical responsibilit
Externí odkaz:
https://doaj.org/article/33e2fdb14e3e47a1ae4d6f2db0e9edbc
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Volatiles from huanglongbing (HLB) symptomatic and asymptomatic cold pressed orange oils from Florida Hamlin and Valencia fruit were assessed. Qualitative gas-liquid chromatography studies showed the presence of several compounds (β-longifolene, per
Externí odkaz:
https://doaj.org/article/957329c56e0848989303e3d9b8fe379d
Autor:
Renée Goodrich Schneider, Shirley M. Baker, Paul J. Sarnoski, Naim Montazeri, Jing Bai, George L. Baker
Publikováno v:
Journal of Aquatic Food Product Technology. 28:848-860
Tuna and mahi-mahi are two major fish species responsible for histamine poisoning. This research developed a rapid ultra-high performance liquid chromatography (UHPLC) method to determine amino acids, histamine, and other biogenic amines that can act
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7299f8695bf0cfdf5b655e4c742714ec
https://doi.org/10.1080/10498850.2019.1652715
https://doi.org/10.1080/10498850.2019.1652715
Autor:
Manal O. Abuagela, Renée M. Goodrich-Schneider, Yavuz Yagiz, George L. Baker, Bruce A. Welt, Sara M. Marshall, Maurice R. Marshall, Basheer M. Iqdiam
Publikováno v:
Journal of Food Engineering. 244:1-10
The objective of this study was to evaluate high power ultrasound (HPU) treatment before malaxation and control of oxygen during malaxation on extraction efficiency and quality of extra virgin olive oil (EVOO). HPU treatment (150 W and 20 kHz, 13.5 k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b7358c7999e3767c67c46be1514b95e
https://doi.org/10.1016/j.jfoodeng.2018.09.013
https://doi.org/10.1016/j.jfoodeng.2018.09.013
Autor:
George L. Baker
Publikováno v:
Foods, Vol 5, Iss 2, p 29 (2016)
Post-harvest Processing (PHP) methods are viable food processing methods employed to reduce human pathogens in molluscan shellfish that would normally be consumed raw, such as raw oysters on the half-shell. Efficacy of human pathogen reduction associ
Externí odkaz:
https://doaj.org/article/c0dc148faf234a6c846202e3d0d140f5
Autor:
George L. Baker
Publikováno v:
Aspartame ISBN: 9781003065289
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc42f4f64f98c4f9ae5710dde41c204c
https://doi.org/10.1201/9781003065289-33
https://doi.org/10.1201/9781003065289-33
Publikováno v:
EDIS. 2020
Food acidity is an important parameter in food product development. Most people know that food acidity influences flavor, but more importantly, food acidity can affect the ability of microorganisms to grow in food. Food acidity, or the amount of acid
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fce755fa882570d56eac1f3c6a523db7
https://doi.org/10.32473/edis-fs325-2020
https://doi.org/10.32473/edis-fs325-2020
Publikováno v:
Journal of Shellfish Research. 37:695-708
The Nutrient Database for Standard Reference published by the U.S.D.A. describes molluscan shellfish as an excellent source of vitamin B12, omega-3 fatty acids, choline, iron, selenium, and zinc. Edible molluscs consist primarily of mussels, clams, s
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3356c2a877b08ed042afc7badeb72fc6
https://doi.org/10.2983/035.037.0403
https://doi.org/10.2983/035.037.0403
Publikováno v:
Food and Bioprocess Technology. 11:1350-1358
Peanuts are an economically significant crop that is commonly used for edible oil production; however, they are prone to contamination by aflatoxin (AFT)-producing fungi. Common methods to treat edible oils for AFTs often utilize high temperatures (>
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c7ef34a8f2881605eba945a54f8eb7c7
https://doi.org/10.1007/s11947-018-2105-6
https://doi.org/10.1007/s11947-018-2105-6