Zobrazeno 1 - 10 of 129 pro vyhledávání: '"H A, Bevis"'
1
Effective Use of Nisin to Control Lactic Acid Bacterial Spoilage in Vacuum-Packed Bologna-type Sausage
Autor: R W Potter, Elizabeth A. Davies, C F Milne, H. E. Bevis, Linda Valerie Thomas, J M Harris, Joss Delves-Broughton, G.C. Williams
Publikováno v: Journal of Food Protection. 62:1004-1010
Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bad321817aa65fcc579a8cce2434ae52
https://doi.org/10.4315/0362-028x-62.9.1004
Zobrazit plný text záznamu
2
The use of the bacteriocin, nisin, as a preservative in ricotta-type cheeses to control the food-borne pathogen Listeria monocytogenes
Autor: Elizabeth A. Davies, J. Delves-Broughton, H. E. Bevis
Publikováno v: Letters in applied microbiology. 24(5)
The efficacy of nisin to control the food-borne pathogen Listeria monocytogenes in ricotta-type cheeses over long storage (70 d) at 6-8 degrees C was determined. Cheeses were prepared from unpasteurized milk by direct acidification with acetic acid (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::de6dc1e51651b955761d4216469876c4
https://pubmed.ncbi.nlm.nih.gov/9172439
Zobrazit plný text záznamu
3
Primary Source
To [Missing], President, Centro Espanol, From H. W. Bevis, Commercial Supervisor, Peninsular Telephone Company, October 22, 1937.
Autor: Bevis, H. W.
Publikováno v: Centro Español de Tampa: Correspondence; 1936- 1938: Letters, brochures, receipts, printed notices, announcements, p464-464, 1p, 1 Illustration
Zobrazit plný text záznamu
4
Research note: The effect of pH on the stability of nisin solution during autoclaving
Autor: G.C. Williams, Elizabeth A. Davies, R W Potter, J. Delves-Broughton, H. E. Bevis, J M Harris
Publikováno v: Letters in Applied Microbiology. 27:186-187
Contrary to previous documentation, it has been shown that nisin solution is not stable to autoclaving at pH 2. It is most stable at pH 3 (
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::02d408c2d4b7c722f3600d356bb91707
https://doi.org/10.1046/j.1472-765x.1998.00401.x
Zobrazit plný text záznamu
5
Akademický článek
Host defense peptides identified in human apolipoprotein B as natural food bio‐preservatives: Evaluation of their biosafety and digestibility.
Autor: Dell'Olmo, Eliana1 (AUTHOR), Pane, Katia2 (AUTHOR), Schibeci, Martina1 (AUTHOR), Cesaro, Angela1,3,4,5 (AUTHOR), De Luca, Maria1 (AUTHOR), Ismail, Shurooq1 (AUTHOR), Gaglione, Rosa1,6 (AUTHOR) rosa.gaglione@unina.it, Arciello, Angela1,6 (AUTHOR) anarciel@unina.it
Publikováno v: Peptide Science. Jan2024, Vol. 116 Issue 1, p1-11. 11p.
Zobrazit plný text záznamu

Vyhledávací nástroje:

Upřesnit hledání

Omezení vyhledávání
Plný text Recenzováno Digitální knihovna AV ČR
Zdroje