Zobrazeno 1 - 10
of 31
pro vyhledávání: '"John S. Novak"'
Publikováno v:
INTERSPEECH
Autor:
Robert V. Kenyon, John S. Novak
Publikováno v:
INTERSPEECH
Autor:
John S. Novak, James T. C. Yuan
Publikováno v:
Dense Phase Carbon Dioxide: Food and Pharmaceutical Applications
Publikováno v:
Proceedings of Meetings on Acoustics.
Algorithmically decreasing speech tempo, or “audio dilation,” can improve speech perception in attentionally demanding tasks [Gygi & Shafiro (2014), Hear. Res. 310, pp. 76–86]. On-line audio dilation [Novak, et al. (2013), Interspeech 1869–18
Publikováno v:
Food Control. 16:399-404
A rapid method for determining the lethal effectiveness of heat on a food-borne spore-former based on the conversion of high molecular weight chromosomal DNA to lower molecular weight species was developed. DNA was isolated and purified from spores a
Autor:
John S. Novak, James T. C. Yuan
Publikováno v:
Food Microbiology. 21:667-673
Clostridium perfringens is a natural contaminant of raw beef products that can proliferate to dangerous cell levels under conditions of temperature abuse. Spores of the bacterium were inoculated onto irradiated London broil beef at levels of 3 log 10
Publikováno v:
Journal of Food Protection. 67:1053-1070
Quorum sensing is a signaling mechanism through which bacteria modulate a number of cellular functions (genes), including sporulation, biofilm formation, bacteriocin production, virulence responses, as well as others. Quorum sensing is a mechanism of
Publikováno v:
International Journal of Food Microbiology. 86:239-247
It has been shown that Clostridium perfringens isolates associated with food poisoning carry a chromosomal cpe gene, whereas nonfood-borne human gastrointestinal disease isolates carry a plasmid cpe gene. In addition, the chromosomal cpe gene isolate
Publikováno v:
Food Control. 14:163-168
Beef gravy samples inoculated with Clostridium perfringens spores were heat shocked at 75 °C for 20 min, and then thermotolerance at 100 °C was assessed using a submerged-coil heating apparatus. Survivors were enumerated on Shahidi Ferguson Perfrin
Autor:
John S. Novak, Vijay K. Juneja
Publikováno v:
International Journal of Food Science and Technology. 38:297-304
Summary The heat resistance of a four-strain mixture of Escherichia coli O157:H7 was tested. The temperature range was 55–62.5 °C and the substrate was beef at pH 4.5 or 5.5, adjusted with either acetic or lactic acid. Inoculated meat, packaged in