Zobrazeno 1 - 10
of 71
pro vyhledávání: '"M.E. Parish"'
Autor:
M.E Parish
Publikováno v:
LWT - Food Science and Technology. 31:439-442
Valencia orange juice was treated by traditional thermal pasteurization, high pressure processing, and a combination of the two prior to storage at 4 and 8 °C. The flavor of pressure treated juice (without additional heat) stored at 4 °C up to 16 w
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e883dcdf2962a7c7730bb78e883e18f7
https://doi.org/10.1006/fstl.1998.0378
https://doi.org/10.1006/fstl.1998.0378
The microbiological concerns of juice decontamination historically involved prevention of spoilage. A number of Salmonella, Escherichia coli O157:H7, and Cryptosporidium parvum outbreaks associated with raw (unpasteurized) juices in the 1990s led to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::396e40c4ea70a8c4a052d0bb8b56e326
https://doi.org/10.1533/9780857095756.1.163
https://doi.org/10.1533/9780857095756.1.163
Publikováno v:
Journal of Food Science. 57:1187-1197
Microbial, enzymatic, and chemical comparisons were made on orange juice stored at 4°C without pasteurization, with light pasteurization (66°C, 10 sec) directed at vegetative microorganisms, and with full pasteurization (90°C, 60 sec) directed at
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::aa4f239864bcde8a37806c6af3b0c868
https://doi.org/10.1111/j.1365-2621.1992.tb11295.x
https://doi.org/10.1111/j.1365-2621.1992.tb11295.x
Publikováno v:
Journal of Food Science. 57:241-244
An enzyme which converts the citrus by-product limonene to α-terpineol was purified 13-fold. After cell disruption of P. gladioli, α-terpineol dehydratase (α-TD) remained associated with a heterogeneous group of particulate material. α-TD was par
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::a250a908b283ec2655c1f5db202236f6
https://doi.org/10.1111/j.1365-2621.1992.tb05464.x
https://doi.org/10.1111/j.1365-2621.1992.tb05464.x
Publikováno v:
Journal of Food Science. 56:480-483
Orange finisher pulp, a juice processing by-product, was investigated as a substrate for polygalacturonase (PG) production by Rhizopus oryzae (ATCC 24563) via solid state fermentation. PG activity was indicated by increase in liquefaction and uronic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::cb3672a09f1fc48efe3868a9af94bd67
https://doi.org/10.1111/j.1365-2621.1991.tb05308.x
https://doi.org/10.1111/j.1365-2621.1991.tb05308.x
Akademický článek
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Autor:
D. E. Carroll, M.E. Parish
Publikováno v:
Journal of Food Science. 53:237-239
Minimum inhibitory concentration (MIC) studies were conducted to observe synergistiC., antagonistic or additive effects produced by combinations of butylparaben, ethanol, potassium sorbate and sodium metabisulfite against growth of two Saccharomyces
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::de33b1d909b313b9499111dc649b688e
https://doi.org/10.1111/j.1365-2621.1988.tb10217.x
https://doi.org/10.1111/j.1365-2621.1988.tb10217.x
Autor:
M.E. Parish, D. E. Carroll
Publikováno v:
Journal of Food Science. 53:240-242
Effects of sodium benzoate, potassium sorbate, sodium metabisulfite (SO2), butyl p-hydtoxybenzoic acid and their dual combinations were observed against the ability of the wine yeast, Saccharomyces cerevisiae, Montrachet 522, to begin a fermentation
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef3b1bb3026bf9c196a8fc7719b73c3c
https://doi.org/10.1111/j.1365-2621.1988.tb10218.x
https://doi.org/10.1111/j.1365-2621.1988.tb10218.x
Publikováno v:
Journal of Food Science. 51:431-433
The aqueous discharge produced by centrifuges in a citrus peel-oil recovery system was chemically and microbially characterized. The discharge contained 3.82 °Brix, 2.60% sugars, 0.28% recoverable oil, and a BOD of 22,600 mg/L. Minerals in ppm inclu
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::38a2e123af57d901ebfc94dbaee7677a
https://doi.org/10.1111/j.1365-2621.1986.tb11148.x
https://doi.org/10.1111/j.1365-2621.1986.tb11148.x
Akademický článek
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