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pro vyhledávání: '"J.D. Legan"'
Akademický článek
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Autor:
Abdullatif Tay, Rockendra Gupta, J.D. Legan, Evan Joel Turek, V.M. Balasubramaniam, Loc Thai Nguyen
Publikováno v:
LWT - Food Science and Technology. 43:525-534
A study was conducted to evaluate the efficacy of various combinations of pressure and thermal treatments in preserving textural quality of selected foods. Carrot, zucchini, apricot, red radish, and jicama were used as test samples. Pressure-assisted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cff1298e5212fde5b1c5f242f31db2dd
https://doi.org/10.1016/j.lwt.2009.09.022
https://doi.org/10.1016/j.lwt.2009.09.022
Akademický článek
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Autor:
P.A. Voysey, J.D. Legan
Cakes and pastries cover a wide range of sweet baked goods. ‘Baking’ inadvertently kills vegetative microorganisms (bacteria, yeasts, and molds). However, product contamination through postbaking operations and/or from fillings and toppings can o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::471c06a60be2cdbd301b2f6bbb462b1a
https://doi.org/10.1016/b978-0-12-384730-0.00075-6
https://doi.org/10.1016/b978-0-12-384730-0.00075-6
Publikováno v:
Journal of Food Protection. 64:1472-1476
This study describes the evaluation of potentially more sensitive methods for the recovery of Salmonella cells injured by heating (54 to 60 degrees C) at different water activity values (0.65 to 0.90, reduced using equal portions of glucose and fruct
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d38013c70ea39fa354220ca6765155ff
https://doi.org/10.4315/0362-028x-64.10.1472
https://doi.org/10.4315/0362-028x-64.10.1472
Publikováno v:
Journal of Food Protection. 64:606-613
Salmonella cells in two sugar-rich media were heat treated at various constant temperatures in the range of 55 to 80 degrees C and their survival ratios determined at various time intervals. The resulting nonlinear semilogarithmic survival curves are
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::756e5ea277d6cfe0e307b7c3fbac4fff
https://doi.org/10.4315/0362-028x-64.5.606
https://doi.org/10.4315/0362-028x-64.5.606
Publikováno v:
Applied and Environmental Microbiology. 66:4921-4925
The effect of habituation at reduced water activity (a w ) on heat tolerance of Salmonella spp. was investigated. Stationary-phase cells were exposed to a w 0.95 in broths containing glucose-fructose, sodium chloride, or glycerol at 21°C for up to a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::391c99466c104ff624a25e7f20770fe6
https://doi.org/10.1128/aem.66.11.4921-4925.2000
https://doi.org/10.1128/aem.66.11.4921-4925.2000
Autor:
J.D. Legan
Publikováno v:
International Biodeterioration & Biodegradation. 32:33-53
Bread is one of the most important staple foods in the world can be spoiled by many moulds, of which Penicillium species are by far the most common. However, the dominant spoilage flora varies with the type of bread and the storage temperature. Mycot
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::d1d6e79a35324847aeb2354bd46dfcca
https://doi.org/10.1016/0964-8305(93)90038-4
https://doi.org/10.1016/0964-8305(93)90038-4
This chapter aims to provide a practical guide to microbiological predictive modeling, particularly of pathogen growth, survival and death. It will cover the principles involved in creating useful predictive microbiological models including experimen
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cefa37e901d1c31bc3a758b908a9e03f
https://doi.org/10.1533/9781845696337.1.66
https://doi.org/10.1533/9781845696337.1.66
Autor:
J.D. Legan, P.A. Voysey
Publikováno v:
Journal of Applied Bacteriology. 70:361-371
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8fa93ad5d692d2387af37141947b26cf
https://doi.org/10.1111/j.1365-2672.1991.tb02950.x
https://doi.org/10.1111/j.1365-2672.1991.tb02950.x