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pro vyhledávání: '"J.T. Rosnes"'
Akademický článek
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Publikováno v:
Journal of Food Processing and Preservation. 38:1547-1555
Time–temperature integrators (TTIs) based on inactivation of a-amylase (BAA70) was used for validation of obtained pasteurization values in fish burgers on a complex frying line with two frying units and a hot air tunnel. The target was a pasteuriz
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::df222cac7741995e4dd085d00ff61148
https://doi.org/10.1111/jfpp.12114
https://doi.org/10.1111/jfpp.12114
Akademický článek
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Publikováno v:
Journal of Aquatic Food Product Technology. 11:5-19
Understanding heat transfer during thermal processing of mussels (Mytilus edulis) is of vital importance, to obtain the required sensory properties and a safe and stable product. Farmed blue mussels were vacuum packed in pouches and pasteurized in an
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a0c2d6743ad7abf19fb1db2a7d7b4e16
https://doi.org/10.1300/j030v11n03_02
https://doi.org/10.1300/j030v11n03_02
Akademický článek
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Autor:
Marion MacRae, Bjørn Tore Lunestad, L.B Jørgensen, M.Celeste Nunes, A.C Petersen, P.H Garthwaite, J Vliegenthart, Iain D Ogden, Susan Gallacher, M Gennari, M.Pilar Gonzalez, G.C Brown, J.T Rosnes
Publikováno v:
Digital.CSIC. Repositorio Institucional del CSIC
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8 páginas, 4 tablas, 3 figuras.-- I. D. Ogden ... et al.
Nine laboratories in eight countries tested 16 batches of common mussels (Mytilus edulis) over a 32 week period in order to find an alternative to the Most Probable Number (MPN) technique
Nine laboratories in eight countries tested 16 batches of common mussels (Mytilus edulis) over a 32 week period in order to find an alternative to the Most Probable Number (MPN) technique
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::e67fc60174c1f6f15909eaca24760cc9
https://doi.org/10.1016/s0168-1605(98)00016-6
https://doi.org/10.1016/s0168-1605(98)00016-6
Autor:
S. Brul, P.M. Fratamico, T. McMeekin, I.S.T. Fisher, P. Gerner-Smidt, C. Stein, A. Ellis, T. Jones, T. Hald, S.M. Pires, J.C. Buzby, W.A. Gebreyes, K.L.F. Cooper, F. Pagotto, A. Reid, E.K. Hyytia-Trees, E.M. Ribot, M. Wagner, P. Rossmanith, J. van der Vossen, B. Keijser, F. Schuren, A. Nocker, R. Montijn, R.A. Stabler, E.S. Nalerio, P.C. Strong, B.W. Wren, J.P. Bowman, T.M. Wassenaar, A.C.M. van Zuijlen, J. Hoorfar, K. Jordan, G.C. Barker, P. Whyte, S. Fanning, S. O’Brien, K. Solomon, L. O’Grady, B.T. Lunestad, A. Levsen, J.T. Rosnes, K.L. Hiett, J.S. Van Kessel, M. Santin-Duran, J.S. Karns, Y. Schukken, R.J. Lee, R.E. Rangdale, R.E. Mandrell
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f599b0335c03e17cb3391d64ed6ce40e
https://doi.org/10.1016/b978-1-84569-496-8.50026-0
https://doi.org/10.1016/b978-1-84569-496-8.50026-0
If found in seafood, microorganisms and parasites may negatively affect the product in two ways: by reducing the quality or by compromising safety through intoxications, gastrointestinal infections or allergies. This chapter discusses how bacteria, f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::136044ea69706f45bfbd141f49cea33b
https://doi.org/10.1533/9780857090508.4.433
https://doi.org/10.1533/9780857090508.4.433
Autor:
Ali Demirci, Michael O. Ngadi, Sally C.C. Foong-Cunningham, Katherine M.J. Swanson, Edward L.C. Verkaar, Alex Gill, Colin O. Gill, Claudio Zweifel, Roger Stephan, T. Skåra, C. Leadley, J.T Rosnes, Griffiths G. Atungulu, Zhongli Pan, Michelle D. Danyluk, Mickey E. Parish, Renee M. Goodrich-Schneider, Randy W. Worobo, M.W Griffiths, M. Walkling-Ribeiro, Graham Purnell, Christian James, Satyanarayan R.S Dev, G.S Vijaya Raghavan, Sohan L. Birla, Jeyamkondan Subbiah, Bin Zhou, Hyoungill Lee, Hao Feng, Christopher H. Sommers, Nene M. Keklik, Kathiravan Krishnamurthy, Hossein Daryaei, V.M (Bala) Balasubramaniam, Malek Amiali, Raghupathy Ramaswamy, Soojin Jun, Michael G. Kong, Amrish S. Chawla, David R. Kasler, Sudhir K. Sastry, Ahmed E. Yousef, Valentina Trinetta, Mark Morgan, Richard Linton, Kuan-Chen Cheng, Katherine L. Bialka, Alexandra Lianou, Konstantinos P. Koutsoumanis, John N. Sofos, Murat O. Balaban, Giovanna Ferrentino, Sara Spilimbergo, Minal Lalpuria, Ramaswamy Anantheswaran, John Floros, Hudaa Neetoo, Haiqiang Chen, Dallas G. Hoover
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0e885851864b0507595c7f1d1b79c9a6
https://doi.org/10.1016/b978-1-84569-432-6.50029-0
https://doi.org/10.1016/b978-1-84569-432-6.50029-0
Publikováno v:
SPE Production Engineering. 6:217-220
Summary Sulfate-reducing bacteria (SRB) have been isolated from hot oilfield watersfrom subsea oil reservoirs in the North Sea. Experiments with these bacteria ina reservoir simulator indicate that SRB may maintain their activity in theconditions fou
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::10576c4f0e3525347c6bace07408dfbd
https://doi.org/10.2118/19429-pa
https://doi.org/10.2118/19429-pa