Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Hossein Daryaei"'
Autor:
Catherine Rolfe, Hossein Daryaei
Publikováno v:
Food Engineering Series ISBN: 9783030426590
The food environment can support or reduce the ability of microorganisms to persist, establish and grow. Each one presents as a natural characteristic of a food ingredient or adjusted through manufactured processes. Intrinsic and extrinsic factors pl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c625e2fd358ba8691450aad443584626
https://doi.org/10.1007/978-3-030-42660-6_1
https://doi.org/10.1007/978-3-030-42660-6_1
Autor:
Jason Wan, Preethi Thiruvengadam, Kathiravan Krishnamurthy, Walter Peñaloza, Ian M Hildebrandt, Hossein Daryaei
Publikováno v:
Food Control. 85:48-56
Survival during temporary storage and heat inactivation of Shiga toxin-producing Escherichia coli (STEC) were investigated in a selection of four different low moisture foods with water activities between 0.26 and 0.63. A cocktail of nine strains of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c539dd58243bb5af5af5d33d3aa28cf5
https://doi.org/10.1016/j.foodcont.2017.08.029
https://doi.org/10.1016/j.foodcont.2017.08.029
Publikováno v:
Food Control. 59:234-242
Pressure-assisted thermal processing (PATP; 500–700 MPa, 90–121 °C) offers new opportunities to sterilize low-acid foods while preserving quality attributes to an extent greater than is possible with traditional thermal processing (TP). This stu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8e73f2a9f99a97373ff103d505f63254
https://doi.org/10.1016/j.foodcont.2015.05.029
https://doi.org/10.1016/j.foodcont.2015.05.029
Autor:
Walter Peñaloza, Andre Rehkopf, Jason Wan, Hui Liu, Qian Sui, Andreas Rytz, Hossein Daryaei, Yuqi Luo
Publikováno v:
Food Control. 108:106788
Twenty-two Shiga toxin-producing Escherichia coli (STEC) strains and six potential surrogates (E. coli strains K12 and P1, Listeria innocua, Lactobacillus plantarum, Bifidobacterium lactis, and Enterococcus faecium) were screened in wheat flour at tw
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9dd5fbddd2a829becc91a9b1aa12a490
https://doi.org/10.1016/j.foodcont.2019.106788
https://doi.org/10.1016/j.foodcont.2019.106788
Publikováno v:
Reference Module in Food Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::86d93786141a66ebe6524c230228c4c1
https://doi.org/10.1016/b978-0-08-100596-5.21391-7
https://doi.org/10.1016/b978-0-08-100596-5.21391-7
Autor:
V.M. Balasubramaniam, Hossein Daryaei
Publikováno v:
Food Control. 30:168-175
The efficacy of combined pressure–heat treatment was evaluated for the inactivation of Bacillus coagulans spores in tomato juice. A spore crop of B. coagulans 185A was prepared on nutrient agar plus 500 mg L−1 dextrose and 3 mg L−1 MnSO4·H2O,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ea5f68d77a9ccea0a286b2e72d26bfee
https://doi.org/10.1016/j.foodcont.2012.06.031
https://doi.org/10.1016/j.foodcont.2012.06.031
Publikováno v:
High Pressure Processing of Food ISBN: 9781493932337
High-pressure processing (HPP) of food utilizes elevated pressures with or without combination of heat to inactivate harmful pathogens and spoilage microorganisms in their vegetative or spore state. Since the treatment reduces thermal impact, pressur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b3f9e4ff29aecb2050005e3b1394be5f
https://doi.org/10.1007/978-1-4939-3234-4_14
https://doi.org/10.1007/978-1-4939-3234-4_14
Autor:
Jeremy A. Somerville, Sarah Schirmer, V.M. Balasubramaniam, Hossein Daryaei, Huseyin Ayvaz, Yash Parulekar
Publikováno v:
LWT - Food Science and Technology. 46:437-447
Role of packaging barrier properties and storage conditions on pressure-assisted thermally processed (PATP) carrot quality were investigated. Samples were packaged in pouches fabricated using three packaging materials (Nylon/EVOH/EVA, Nylon/EVA and M
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3c670cf35a1f9080240691b99e058b58
https://doi.org/10.1016/j.lwt.2011.12.004
https://doi.org/10.1016/j.lwt.2011.12.004
Publikováno v:
Food Microbiology. 27:1051-1056
The combined effects of high pressure processing (HPP) and pH on the glycolytic and proteolytic activities of Lactococcus lactis subsp. lactis , a commonly used cheese starter culture and the outgrowth of spoilage yeasts of Candida species were inves
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::fb071d035aa0cfd59963253849d9df97
https://doi.org/10.1016/j.fm.2010.07.007
https://doi.org/10.1016/j.fm.2010.07.007
Publikováno v:
Innovative Food Science & Emerging Technologies. 9:201-205
The effect of high pressure treatment on the inactivation of starter bacteria and spoilage yeasts in a commercially manufactured fresh lactic curd cheese was investigated. Fresh cheeses made from pasteurised bovine milk using a commercial Lactococcus
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c975bfd5223b9463104643d8fe66d35d
https://doi.org/10.1016/j.ifset.2007.06.011
https://doi.org/10.1016/j.ifset.2007.06.011