Zobrazeno 1 - 10
of 15
pro vyhledávání: '"M. Eileen Matthews"'
Publikováno v:
Journal of food protection. 55(7)
Heat resistance of Listeria monocytogenes strains V7 and Scott A in chicken gravy and changes in heat resistance during refrigerated storage were studied. After chicken gravy was made, it was cooled to 40°C, inoculated with 105 CFU L. monocytogenes
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a1430c2a503feeb7ab5755797b249134
https://pubmed.ncbi.nlm.nih.gov/31071895
https://pubmed.ncbi.nlm.nih.gov/31071895
Autor:
Janel. Rollin, M. Eileen Matthews
Publikováno v:
Journal of food protection. 40(11)
Temperature histories during the chilling process under actual operating conditions in a school cook/chill foodservice system and in laboratory experiments show it was not possible to chill cooked entrees to 45 F (7 C) or below within 4 h when entree
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::576356ce3f0d847c58bfef2c24fd0e4b
https://pubmed.ncbi.nlm.nih.gov/30736225
https://pubmed.ncbi.nlm.nih.gov/30736225
Publikováno v:
Foodservice Research International. 8:213-228
The sous vide method of food processing involves placing raw or partially cooked products in a pouch, removing the air, sealing, cooking and then chilling the product for an extended time. This method provides an ideal environment for growth of some
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bd8cc2ed8f1c36b76c7e9a8a2a597407
https://doi.org/10.1111/j.1745-4506.1995.tb00089.x
https://doi.org/10.1111/j.1745-4506.1995.tb00089.x
Autor:
Patricia A. Ollinger-Snyder, M. Eileen Matthews, Fathy E. El-Gazzar, Elmer H. Marth, Nan Unklesbay
Publikováno v:
Journal of Food Protection. 58:573-576
D-values and z-values were determined for Listeria monocytogenes Scott A cells heated in raw ground pork prepared with and without soy hulls and in a soy hull/water mixture. Products inoculated with ca. 107 colony-forming units (CFU) per g were seale
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::3da7022d6b130b66cbf6d4d0c92229c6
https://doi.org/10.4315/0362-028x-58.5.573
https://doi.org/10.4315/0362-028x-58.5.573
Publikováno v:
Foodservice Research International. 7:185-192
Survival of Listeria monocytogenes in chicken gravy during processing by the cook-chill method was studied because this pathogen is of major concern in the safety of refrigerated foods in foodservices. Cooked gravy (70 to 77C) was poured into 1.9, 3.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::66abf044adc62328d428627628f93606
https://doi.org/10.1111/j.1745-4506.1993.tb00217.x
https://doi.org/10.1111/j.1745-4506.1993.tb00217.x
Publikováno v:
Journal of the American Dietetic Association. 96:751
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1fe53351203f9560c7b0b93dd1d265ee
https://doi.org/10.1016/s0002-8223(96)00205-2
https://doi.org/10.1016/s0002-8223(96)00205-2
Publikováno v:
Foodservice Research International. 5:13-27
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c0f159d7de8e5597a117647260bf1446
https://doi.org/10.1111/j.1745-4506.1988.tb00117.x
https://doi.org/10.1111/j.1745-4506.1988.tb00117.x
Autor:
R.D. M. Eileen Matthews Ph.D., Nancy E. Johnson, S R D Louise Yung, R.D. Virginia K. Johnson Ph.D.
Publikováno v:
Journal of the American Dietetic Association. 77:159-164
With personnel accounting for 60 per cent of expenses in nursing home operation, the proportion represented by foodservice operations is significant. Here, labor productivity in the foodservice systems of nursing homes in Wisconsin—determined by ac
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3f9a7acac070193ac0cb97df416512ae
https://doi.org/10.1016/s0002-8223(21)04948-8
https://doi.org/10.1016/s0002-8223(21)04948-8
Autor:
Jean Hsieh, M. Eileen Matthews
Publikováno v:
Foodservice Research International. 4:97-106
The energy consumption, cooking time and product yield of turkey rolls under three oven loads (2, 4, or 6 turkey rolls) and three oven temperatures (105, 135, and 165C) were investigated. The energy impact of three different holding loads (4, 8, or 1
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::59eaa6a45058e09157eddb0b66cfcacc
https://doi.org/10.1111/j.1745-4506.1986.tb00101.x
https://doi.org/10.1111/j.1745-4506.1986.tb00101.x
Autor:
Susan Nicholanco, M. Eileen Matthews
Publikováno v:
Journal of the American Dietetic Association. 72:31-37
Under actual operating conditions, critical stages for controlling the quality of beef stew were identified.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::40d6c81e5e6997e8b432c4150e218cf8
https://doi.org/10.1016/s0002-8223(21)05914-9
https://doi.org/10.1016/s0002-8223(21)05914-9