Zobrazeno 1 - 10
of 23
pro vyhledávání: '"J. J. Licciardello"'
Publikováno v:
Preservation of Food by Ionizing Radiation ISBN: 9781351075992
Preservation of Food by Ionizing Radiation
Preservation of Food by Ionizing Radiation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c8fc95b6edfeb85bb0d0643013fd13b2
https://doi.org/10.1201/9781351075992-2
https://doi.org/10.1201/9781351075992-2
Publikováno v:
Journal of Food Protection. 42:23-26
Imported frozen minced Alaska pollock blocks were inferior in flavor and texture when compared to minced blocks prepared from certain species of North Atlantic fish. Organoleptic scores were strongly influenced by the cooking method, that is, baked v
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::42684fb60ab95d1f31c968ff501c2e0a
https://doi.org/10.4315/0362-028x-42.1.23
https://doi.org/10.4315/0362-028x-42.1.23
Publikováno v:
Journal of Food Science. 45:1312-1317
The development of oxidative rancidity in partially-cooked, breaded fish sticks (Argentine hake) during storage at -18°C was greatest in samples prepared from normally skinned fillets, intermediate in samples made from fillets that had been either d
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::79b28fcbe2a124502d3edc6a70d217ef
https://doi.org/10.1111/j.1365-2621.1980.tb06544.x
https://doi.org/10.1111/j.1365-2621.1980.tb06544.x
Publikováno v:
Journal of Applied Bacteriology. 30:239-245
Summary. The spoilage microflora of irradiated and non-irradiated air packed or vacuum packed haddock fillets was identified after storage of the fillets at 35°F. With the non-irradiated fillets, both air packed and vacuum packed, the spoilage flora
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a8598a659bfde71a1d3220eccf6fae7b
https://doi.org/10.1111/j.1365-2672.1967.tb00294.x
https://doi.org/10.1111/j.1365-2672.1967.tb00294.x
Publikováno v:
American Potato Journal. 31:353-357
The composition of potato lipid was ascertained and the presence of linoleic, linolenic and oleic acids was revealed in large amounts which signified that the lipid had a highly unsaturated structure. Further evidence to support this indication was t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::161e67b7cf0e82cd7d9218f607a8b2ea
https://doi.org/10.1007/bf02866266
https://doi.org/10.1007/bf02866266
Autor:
J. T. R. Nickerson, J. J. Licciardello
Publikováno v:
Applied Microbiology. 11:216-219
The degree of heat sensitization induced in spores of Bacillus subtilis by irradiation with gamma rays was not changed when irradiation was carried out at low oxygen tension (1 mm of Hg) as compared with irradiation in an air atmosphere. The degree o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8ee0148baff60403612e18f1dd0e8e67
https://doi.org/10.1128/am.11.3.216-219.1963
https://doi.org/10.1128/am.11.3.216-219.1963
Publikováno v:
Journal of Food Science. 30:893-897
SUMMARY Salmonella typhimurium was irradiated in phosphate buffer, pH 7.6, containing various levels of vitamin Ks over a temperature range of 32 to 120°F either in air or under vacuum. Vitamin K5 exerted a radiosensitizing effect under vacuum and a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::055ad9d10d0a4fc6d5c52b8904426332
https://doi.org/10.1111/j.1365-2621.1965.tb01861.x
https://doi.org/10.1111/j.1365-2621.1965.tb01861.x
Autor:
J. T. R. Nickerson, J. J. Licciardello
Publikováno v:
Journal of Food Science. 27:211-218
SUMMARY The thermal resistance at 100°C of Clostridiun sporogenes P.A. 3679 was determined after the spores had been irradiated with gamma rays or cathode rays under various environmental conditions. The pre-irradiation treatment sensitized the spor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::453648880cba435c684ce65f69bfb123
https://doi.org/10.1111/j.1365-2621.1962.tb00084.x
https://doi.org/10.1111/j.1365-2621.1962.tb00084.x
Publikováno v:
Applied Microbiology. 15:249-256
The theoretical required cooking times for inactivation of type E Clostridium botulinum toxin (5,000 ld 50 mouse units per 0.5 ml) in haddock fillets of various sizes were calculated by graphical integration of the toxin inactivation rate and heat pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9abb49de1076b7b0bf90936fe763afd6
https://doi.org/10.1128/am.15.2.249-256.1967
https://doi.org/10.1128/am.15.2.249-256.1967
Publikováno v:
Journal of Food Science. 21:11-20
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::5d629e2449c7f74ba8064a90c27c586f
https://doi.org/10.1111/j.1365-2621.1956.tb16886.x
https://doi.org/10.1111/j.1365-2621.1956.tb16886.x