Zobrazeno 1 - 10
of 86
pro vyhledávání: '"Irwin A. Taub"'
Autor:
Irwin A. Taub
Publikováno v:
Preservation of Food by Ionizing Radiation ISBN: 9781351075985
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::82eece5c0408c4fdeeb203b23b4c26a4
https://doi.org/10.1201/9781351075985-3
https://doi.org/10.1201/9781351075985-3
Publikováno v:
International Journal of Food Microbiology. 99:157-171
Knowledge of the mathematical properties of the quasi-chemical model [Taub, Feeherry, Ross, Kustin, Doona, 2003. A quasi-chemical kinetics model for the growth and death of Staphylococcus aureus in intermediate moisture bread. J. Food Sci. 68 (8), 25
Autor:
Jeremy R. Duvall, Narith Sao, Katharine I. Davies, Maria Curtin, Christopher J. Doona, Irwin A. Taub, Kenneth Kustin, Edward W. Ross
Publikováno v:
Research on Chemical Intermediates. 30:647-661
The slow reaction between peroxodisulfate and formate is significantly accelerated by ascorbate at room temperature. The products of this induced oxidation, CO2 and oxalate (C2O2–4), were analyzed by several methods and the kinetics of this reactio
Publikováno v:
Journal of Food Science. 68:2530-2537
The “quasi-chemical” kinetics model accounts for all 4 phases of the microbial lifecycle based on a proposed series of chemical rate equations. The model fits continuous growth-death kinetics for Staphylococcus aureus in intermediate moisture bre
Publikováno v:
Journal of Food Engineering. 59:143-150
Proton resonance frequency (PRF) shift MRI thermometry was incorporated into a fast low angle shot imaging sequence to acquire two-dimensional temperature maps of two model liquid–particulate mixtures undergoing ohmic heating process. The samples u
Publikováno v:
Journal of Food Science. 68:982-987
The kinetics of Staphylococcus aureus (strains A,B,D) growth in bread crumb were determined as a function of water activity (A w ) from 0. 836 to 0.909 at pH 5.2 to 5.5 and at 35°C. Adding glycerol to the dough or equilibrating the bread over satura
Publikováno v:
Journal of Food Science. 68:521-527
The dielectric properties of turkey meat at water activities of 0.84 to 0.98 were measured at 2450 and 915MHz. Equations were developed as a function of temperature, moisture, water activity, and ash, and compared to literature equations. Unexpected
Publikováno v:
Journal of Food Quality. 25:499-518
Shelf-stable meats are of interest to industry and are important in military ration development. Stability is commonly achieved through control of pH and water activity. However, reduction in moisture as a means to lower a w can significantly affect
Publikováno v:
The Journal of Physical Chemistry A. 106:8070-8078
The thermodynamically favored reaction between water and magnesium, Mg + 2H2O → Mg(OH)2 + H2, is normally sluggish, but it becomes reasonably rapid when a milled composite of powdered magnesium met...
Publikováno v:
Acta Horticulturae. :123-128