Zobrazeno 1 - 10
of 15
pro vyhledávání: '"Joss Delves-Broughton"'
Autor:
Linda Valerie Thomas, E. Alison Davies, Joss Delves-Broughton, Catherine F. Milne, Richard Ingram, Helen E. Bevis
Publikováno v:
Journal of Food Protection. 65:1580-1585
Heat-resistant spore-forming bacteria such as Bacillus and Clostridium can survive and grow in cooked potato products. This situation represents both a public health problem and an economic problem. The natural food preservative nisin is used in heat
Autor:
Joss Delves-Broughton
This article is a revision of the previous edition article by Joss Delves-Broughton, R G Board, volume 1, pp. 569–573, ©1999, Elsevier Ltd.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::33f8c286be84570dd16b8589fd380c77
https://doi.org/10.1016/b978-0-12-384730-0.00090-2
https://doi.org/10.1016/b978-0-12-384730-0.00090-2
Autor:
R W Potter, Elizabeth A. Davies, C F Milne, H. E. Bevis, Linda Valerie Thomas, J M Harris, Joss Delves-Broughton, G.C. Williams
Publikováno v:
Journal of Food Protection. 62:1004-1010
Lactic acid bacteria (LAB) commonly cause spoilage in minimal heat-treated vacuum-packed cured delicatessen meats. Predominant species are Lactobacillus sake and L. curvatus. LAB strains isolated from spoiled products of this type (liver sausage, ham
Autor:
Martin R. Adams, Joss Delves‐Broughton, Ioannis S. Boziaris, E. Alison Davies, Evangelia Komitopoulou
Publikováno v:
International Journal of Food Science & Technology. 34:81-85
Summary The acid-tolerant and heat-resistant bacterium Alicyclobacillus acidoterrestris is a spoilage problem in pasteurized and heat-treated fruit juices. In this study it was shown to grow in orange juice, grapefruit juice and apple juice to produc
Autor:
Shim-mo Hayashi, Fumio Furukawa, Hironao Nakashima, Joss Delves-Broughton, Mayumi Kawabe, Norio Imai, Kazuo Yasuhara, Akihiro Hagiwara, Yosuke Toda
Publikováno v:
Food and chemical toxicology : an international journal published for the British Industrial Biological Research Association. 48(8-9)
This study was designed to evaluate and characterize any adverse effect of nisin A, when administered to both sexes of F344/DuCrlCrlj rats (10 males and 10 females in each group) at dietary levels of 0%, 0.2%, 1.0% and 5.0% for 90 days. Animals given
Autor:
Philip Richardson, Graham Pape, Lynneric Potter, Jose M. Lagaron, Maria J. Ocio, Avelina Fernandez, Emma Hanby, Christopher Holland, Richard Walden, Mark L. Seiboth, Geoff H. Shaw, John J. Sullivan, Gary Tucker, Osvaldo H. Campanella, Guibing Chen, Cuiren Chen, H.S. Ramaswamy, Phil James, Peter McClure, Sandra C. Stringer, M.W. Peck, Carolina Perez-Locas, Varoujan A. Yaylayan, Joss Delves-Broughton, I. Oey, T. Duvetter, D.N. Sila, D. Van Eylen, A. Van Loey, M. Hendrickx, Paul L. Dawson, Dagbjørn Skipnes, Marc Hendrickx
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3b0ed6602128e7714d32d2ee97e800f6
https://doi.org/10.1016/b978-1-84569-246-9.50022-1
https://doi.org/10.1016/b978-1-84569-246-9.50022-1
Publikováno v:
Antimicrobials in Food, Third Edition ISBN: 9780824740375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::77c38ec56aa62240232974bece4a7f2d
https://doi.org/10.1201/9781420028737.ch8
https://doi.org/10.1201/9781420028737.ch8
Autor:
Joss Delves-Broughton, Linda Thomas
Publikováno v:
Antimicrobials in Food, Third Edition ISBN: 9780824740375
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a686ea7d7c5990c54fab4a6f6132657d
https://doi.org/10.1201/9781420028737.ch7
https://doi.org/10.1201/9781420028737.ch7
Publikováno v:
International journal of food microbiology. 93(3)
Ascopyrone P (APP), a novel antibacterial from fungi, was evaluated as a food preservative. Efficacy was generally assessed by comparing the time taken for test strains to grow to 10 6 CFU/g in food ±APP. In chilled chicken soup, 2000 mg kg −1 APP
Publikováno v:
Journal of applied microbiology. 93(4)
Aims To assess the antimicrobial efficacy of ascopyrone P (APP), a secondary metabolite formed by the fungi Anthracobia melaloma, Plicaria anthracina, Plic. leiocarpa and Peziza petersi belonging to the order Pezizales. Methods and results In vitro t