Zobrazeno 1 - 10
of 13
pro vyhledávání: '"M. D. Northolt"'
Publikováno v:
Journal of food protection. 42(6)
The combined effects of water activity (aw) and temperature on growth of and penicillic acid (PA) production by strains of Penicillium cyclopium , Penicillium martensii , and Aspergillus ochraceus were determined. On malt agar media in which the aw h
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::91075bbc73f53ef82c7dc8f1884132be
https://pubmed.ncbi.nlm.nih.gov/30812262
https://pubmed.ncbi.nlm.nih.gov/30812262
Publikováno v:
Journal of food protection. 42(6)
The combined effects of water activity (aw) and temperature on growth and patulin production by strains of Penicillium expansum , Penicillium patulum , and Aspergillus clavatus were determined. Malt agar media were used, in which the aw was adjusted
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0dc05328d4956b831b92c46000862641
https://pubmed.ncbi.nlm.nih.gov/30812257
https://pubmed.ncbi.nlm.nih.gov/30812257
Publikováno v:
Journal of food protection. 40(11)
The optimum and limiting conditions of water activity (a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::5dd6dbdb6232f8b742c85e63e585487f
https://pubmed.ncbi.nlm.nih.gov/30736224
https://pubmed.ncbi.nlm.nih.gov/30736224
Publikováno v:
International Journal of Food Science & Technology. 13:25-30
Summary Inactivation of Salmonella oranienburg and some other members of the Enterobacteriaceae during high temperature storage of egg white flakes and powder was studied. During the manufacture of egg white flakes, microbially fermented egg white wa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::355ca5df438a253da8af969ce709d4ba
https://doi.org/10.1111/j.1365-2621.1978.tb00772.x
https://doi.org/10.1111/j.1365-2621.1978.tb00772.x
Publikováno v:
Journal of Milk and Food Technology. 39:170-174
The effect of water activity (aw) on growth and aflatoxin production by Aspergillus parasiticus NRRL 2999 was determined using submerged cultures in which the aw was adjusted by addition of glycerine, glucose, or a mixture of salts. At a sub-optimal
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2f5613d9ae635b7a5fb625d5b33f0f84
https://doi.org/10.4315/0022-2747-39.3.170
https://doi.org/10.4315/0022-2747-39.3.170
Publikováno v:
Journal of AOAC INTERNATIONAL. 63:115-119
Molds isolated from visibly molded cheeses in shops, households, and warehouses have been identified. Mold flora of cheeses in shops and households consisted mainly of Penicillium verrucosutn var. cyclopium. On cheeses ripening in warehouses, Penicil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f4da9dd5a49c60ea67f276f75fdd8618
https://doi.org/10.1093/jaoac/63.1.115
https://doi.org/10.1093/jaoac/63.1.115
Autor:
M. D. Northolt, Han Joosten
Publikováno v:
Applied and Environmental Microbiology. 55:2356-2359
A differential plating medium was developed to detect decarboxylating lactobacilli in cheese. With this medium, 15 cheeses made from raw milk were investigated for the presence of these bacteria. Five histidine-decarboxylating strains and one tyrosin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::bc1c103d7c2a35d2caf93f3d0c914b82
https://doi.org/10.1128/aem.55.9.2356-2359.1989
https://doi.org/10.1128/aem.55.9.2356-2359.1989
Publikováno v:
Journal of Food Protection. 40:778-781
The optimum and limiting conditions of water activity (aw) and temperature for growth of and aflatoxin B1 production by various Aspergillus flavus strains were determined. Agar media were used in which the aw was adjusted by addition of sucrose or gl
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9078a9c3ab5ae79e8f436fb67ff6f934
https://doi.org/10.4315/0362-028x-40.11.778
https://doi.org/10.4315/0362-028x-40.11.778
Autor:
C. J. Heuvelman, M. D. Northolt
Publikováno v:
Journal of Food Protection. 45:537-541
A simple method for testing the water activity (aw) of foods has been developed. The test can be used to check the aw of products which must comply with required aw standards. The test is based on the property of salt crystals to attract water vapor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::36f7fb1307d721556c90104ff98ca78b
https://doi.org/10.4315/0362-028x-45.6.537
https://doi.org/10.4315/0362-028x-45.6.537
Autor:
W. L. van Veen, Theo A. Hansen, W. Pilnik, M. J. R. Nout, H. Veldkamp, J. H. J. Huis in 'tVeld, M. D. Northolt, F. M. Rombouts, A. Matin
Publikováno v:
Antonie van Leeuwenhoek. 38:623-636
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a3165194d5c58e270017a295d60d6f4d
https://doi.org/10.1007/bf02328128
https://doi.org/10.1007/bf02328128