Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Jean Weese"'
Publikováno v:
Food Control. 84:255-262
The antimicrobial activity of N -halamine, 1-chloro-2,2,5,5-tetramethyl-4-imidazolidinone (MC) loaded absorbent pads in meat packaging was investigated. Absorbent pads treated with MC reduced the levels of total aerobic bacteria, Pseudomonas spp., an
Publikováno v:
Journal of Food Protection. 81:195-201
The antimicrobial activity of 1-chloro-2,2,5,5-tetramethyl-4-imidazoidinone (MC), a nonbleaching N-halamine compound, was investigated on materials commonly used in broiler production, including stainless steel, galvanized metal, aluminum, plastic, a
Publikováno v:
Journal of agricultural and food chemistry. 66(8)
N-Halamines are a group of compounds containing one or more nitrogen-halogen covalent bond(s), and the high-energy halide bond provides a strong oxidative state so that it is able to inactivate microorganisms effectively. In this study, the shelf lif
Publikováno v:
Veterinary microbiology. 218
Airborne pathogens are one of the most common avenues leading to poultry diseases. Preventing the avian influenza (AI) virus from entering the chicken hatchery house is critical for reducing the spread and transmission of AI disease. Many studies hav
Publikováno v:
Aquaculture Economics & Management. 17:123-147
Marketed as the “nugget” in the seafood trade, the belly flap of the catfish (Ictalurus punctatus) is a residual portion with minimal value due to its elevated fat content and unsightly black peritoneal membrane. To ameliorate these shortcomings,
Publikováno v:
Journal of Food Science. 71:M100-M104
For the construction of a biosensor to specifically and effectively detect Salmonella enterica Typhimurium, a monoclonal antibody (mAb) 1B4 and a polyclonal antibody (pAb) S48 were developed against purified outer membrane proteins (OMPs) of Salmonel
Publikováno v:
Journal of Food Science. 70:m310-m315
The bactericidal effect of electrolyzed oxidizing (EO) water was evaluated on Escherichia coli O157:H7-inoculated and Salmonella-inoculated shrimp. The shrimp were inoculated on day 0 and stored frozen at -20°C. Bacterial enumeration was done on day
Publikováno v:
Journal of Food Science. 71:M134-M139
The bacterial reduction of Salmonella and Escherichia coli O157:H7-inoculated apples and lettuce by ClO2 at 0, 5, 10, 20, and 40 ppm with and without 170-kHz ultrasonic treatments for 3, 6, and 10 min, respectively, have been studied. The treatments
Publikováno v:
Food Research International. 30:395-399
Encapsulated aspartame (APM), developed to protect APM during baking, has not been previously evaluated with respect to sensory acceptability. This project evaluated the sensory properties of cakes formulated with encapsulated APM. A no-sugar-added c
Publikováno v:
Journal of Food Protection; Feb2018, Vol. 81 Issue 2, p195-201, 7p