Zobrazeno 1 - 10
of 36
pro vyhledávání: '"H. L. M. Lelieveld"'
Publikováno v:
High Pressure Processing of Food ISBN: 9781493932337
High-pressure processing has been adopted by a number of food processors, and the demand for adequate equipment in size and throughput is continuously growing. This chapter provides information on the basic components of industrial-scale high-pressur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a7583068709de6f632d37a7de73d6fd
https://doi.org/10.1007/978-1-4939-3234-4_3
https://doi.org/10.1007/978-1-4939-3234-4_3
Autor:
Olga Martín-Belloso, H. L. M. Lelieveld, Helena McMahon, Susanne Braun, Larry Keener, Siân Astley, Vishweshwaraiah Prakash
During evolution humans have adapted to the sources of energy and nutrients available in nature and learned, by trial and error, which food can be eaten safely and which can be stored for the future and still be safe to eat. Microbes have contributed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7cdab584f1ff95a5aa4939ccb472adcd
https://doi.org/10.1016/b978-0-12-800605-4.00025-6
https://doi.org/10.1016/b978-0-12-800605-4.00025-6
Autor:
H. L. M. Lelieveld, J.T. Holah
Contaminants in food can be biological, chemical or physical hazards. Hazards in the raw materials, packaging and the process are controlled by the HACCP plan with additional controls in the quality plan. Hazards in the processing environment are con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0a1108128833b3b756530fcbbc60e002
https://doi.org/10.1533/9780857098634.1.21
https://doi.org/10.1533/9780857098634.1.21
Autor:
Federico Harte, H. L. M. Lelieveld, Barry G. Swanson, Gustavo V. Barbosa-Cánovas, M. Fernanda San Martin
Publikováno v:
Innovative Food Science & Emerging Technologies. 2:273-277
The inactivation effect of 18 T pulsed magnetic fields in combination with selected non-thermal technologies was studied on Escherichia coli ATCC 11775. The bacteria were subjected to a treatment of either ultrasound (20 kHz, 70 W, 242 μm), high hyd
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::930811e1ee7945166dfc0c04a93ce0fb
https://doi.org/10.1016/s1466-8564(01)00049-2
https://doi.org/10.1016/s1466-8564(01)00049-2
Autor:
Federico Harte, Gustavo V. Barbosa-Cánovas, M. F. San Martin, B. G. Swanson, A. H. Lacerda, H. L. M. Lelieveld
Publikováno v:
Journal of Food Processing and Preservation. 25:223-235
Escherichia coli and Saccharomyces cerevisiae were subjected to 18 Tstatic and pulsed magnetic fields at different temperatures in either phosphate buffer, Mcllvaine buffer, or peptonated water. Colony forming units were recorded after incubation in
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ec39a801aba94155f003e6fd53746c91
https://doi.org/10.1111/j.1745-4549.2001.tb00456.x
https://doi.org/10.1111/j.1745-4549.2001.tb00456.x
Autor:
H. L. M. Lelieveld
Publikováno v:
Trends in Food Science & Technology. 20:S82-S84
The need for global harmonization of food safety regulations is growing with every new food safety incident. To be able to control food safety adequately, there must be a sound legal basis. Regrettably, often that basis has not been well developed or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::113db87694039e58226e0f70c4dc093a
https://doi.org/10.1016/j.tifs.2009.01.025
https://doi.org/10.1016/j.tifs.2009.01.025
Autor:
H. L. M. Lelieveld
Publikováno v:
Trends in Food Science & Technology. 20:S92-S94
Since the foundation of EHEDG in 1989, the guidelines of EHEDG have been accepted and applied by the food industry, equipment manufacturers, consultants, test institutes and authorities in all countries in western Europe. Although in 1989 EHEDG was a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::25fefa8593c3f1f2affd016c1abea02f
https://doi.org/10.1016/j.tifs.2009.01.047
https://doi.org/10.1016/j.tifs.2009.01.047
Autor:
H L M Lelieveld, D Raynaud
Publikováno v:
Journal of Industrial Microbiology and Biotechnology. 18:326-329
Depending on the microbiological quality, it may be necessary to reduce the number of microorganisms on the packing material before use with food products. Treatment with hydrogen peroxide at elevated temperatures is most commonly used. Residues of h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7f95d732837ac4feb2bf6f155556c0f2
https://doi.org/10.1038/sj.jim.2900392
https://doi.org/10.1038/sj.jim.2900392
Publisher Summary This chapter discusses the global harmonization initiative (GHI). GHI anticipates that while developing global consensus on the science of food regulations and legislation will help narrow regulatory differences, it may also help fo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::449f700a7303e043f1902852f6776e83
https://doi.org/10.1016/b978-0-12-374845-4.00003-5
https://doi.org/10.1016/b978-0-12-374845-4.00003-5