Zobrazeno 1 - 10
of 11
pro vyhledávání: '"Joseph E. Maxim"'
Autor:
Lavanya Reddivari, M. Ndambe Nzaramba, Tyann Blessington, Anna L. Hale, Douglas C. Scheuring, J. Creighton Miller, Tom A. Vestal, Joseph E. Maxim
Publikováno v:
American Journal of Potato Research. 92:609-618
Low-dose electron-beam (e-beam) irradiation and storage conditions were evaluated for effectiveness in sprout control and their influence on health-promoting compounds in the potato cultivar Atlantic. Tubers were subjected to zero and 200 Gy and stor
Publikováno v:
Meat Science. 96:373-378
The Maxim's Electron Scatter Chamber (Maxim Chamber) was developed to obtain uniform dose distribution when applying electron beam (e-beam) irradiation to materials of irregular surface. This was achieved by placing a stainless steel mesh surrounding
Autor:
Alejandro Castillo, Luis Cisneros-Zevallos, Rhonda K. Miller, Betsy Booren, Jack A. Neal, Lisa M. Lucia, Joseph E. Maxim
Publikováno v:
Journal of Food Science. 75:S319-S326
The use of ionizing radiation for the control of foodborne pathogens and extending the shelf life of fresh iceberg lettuce and fresh spinach has recently been approved by the U.S. Food and Drug Administration. The efficacy of electron beam irradiatio
Autor:
Victor M. Ugaz, Nitin Agrawal, Joseph E. Maxim, Jeongyun Kim, Arul Jayaraman, Jen-Huang Huang, Arjun P. Sudarsan
Publikováno v:
Advanced Materials. 21:3567-3571
Adv. Mater. 2009, 21, 3567–3571 2009 WILEY-VCH Verlag G N Living systems face a fundamental challenge of orchestrating exchange of nutrients and oxygen throughout 3D space in order to satisfy their metabolic needs. In nature, vascular networks have
Publikováno v:
Journal of Food Protection. 70:981-985
Dried fruits and nuts make up a significant portion of the commodities traded globally, and the presence of yeasts and molds on dried fruits and nuts can be a public health risk because of the potential for exposure to toxigenic fungi. Since current
Effect of Electron Beam Irradiation on the Bacterial Load and Sensorial Quality of Sliced Cantaloupe
Autor:
R. K. Miller, A. Kalbasi-Ashtari, Alejandro Castillo, Elisa Cabrera-Diaz, M.P. Palekar, Joseph E. Maxim, Luis Cisneros-Zevallos
Publikováno v:
Journal of Food Science. 69:M267-M273
Electron beam irradiated sliced cantaloupe was tested for 21 d of storage for total aerobic microbial counts, texture, color, and different sensorial parameters as a function of irradiation doses 0, 0.7, and 1.4 kGy and the wash treatments, 1 and 200
Publikováno v:
International journal of food microbiology. 202
The efficacy of electron beam (e-beam) irradiation processing to reduce Salmonella enterica serotype Poona on surfaces of fresh-cut cantaloupe, and the impact of e-beam irradiation processing on the numbers of indigenous microorganisms were determine
Autor:
Jeongyun Kim, Nitin Agrawal, Arul Jayaraman, Victor M. Ugaz, Jen-Huang Huang, Joseph E. Maxim, Arjun P. Sudarsan
Publikováno v:
Advanced Materials. 21
Autor:
Elisa Cabrera-Diaz, Alejandro Castillo, Joseph E. Maxim, Jack A. Neal, Mayra Márquez-González
Publikováno v:
Journal of food protection. 71(12)
The effect of low-dose electron beam (e-beam) radiation on the reduction of Escherichia coli O157:H7 and Salmonella in spinach was studied. Fresh baby spinach (Spinacia oleracea) was inoculated with a bacterial cocktail containing multiple strains of
Publikováno v:
Journal of food science. 72(1)
The use of antimicrobial ingredients in combination with irradiation is an effective antilisterial intervention strategy for ready-to-eat meat products. Microbial safety was evaluated for frankfurters formulated with 0% or 3% added potassium lactate/