Zobrazeno 1 - 10
of 12
pro vyhledávání: '"Marangeli Osoria"'
Autor:
Ezequiel Hernandez-Mendoza, Etna Aida Peña-Ramos, Vijay K. Juneja, Martin Valenzuela-Melendres, Maria Susana Scheuren-Acevedo, Marangeli Osoria
Publikováno v:
Journal of Food Protection, Vol 86, Iss 5, Pp 100086- (2023)
Mild cooking thermal treatments, like sous-vide, can compromise ground meat entrees such as meatballs with chipotle sauce, especially when salt levels are reduced during its preparation. Listeria monocytogenes is a thermoresistant pathogen that can b
Externí odkaz:
https://doaj.org/article/cd3b50d4327145d1a0f32ad9423c80ad
Autor:
Julio César, López-Romero, Jimena, García-Dávila, Etna Aida, Peña-Ramos, Humberto, González-Ríos, Martín, Valenzuela-Melendres, Marangeli, Osoria, Vijay K, Juneja
Publikováno v:
Journal of Food Protection. 85:1635-1639
The objective of the present study was to analyze the combined effect of heat treatment (55 to 62.5°C) and citral (0 to 3%) on the heat resistance of Escherichia coli O104:H4 inoculated into ground beef. Inoculated meat packages were immersed in a c
Autor:
Donald W. Schaffner, Max C. Golden, Marangeli Osoria, Laurel Dunn, Kathleen A. Glass, Kristin M. Schill, Abhinav Mishra, Vijay K. Juneja, Ravi Jadeja, Subash Shrestha, Govindaraj Dev Kumar, Xinran Xu
Publikováno v:
Food research international (Ottawa, Ont.). 149
Cooking temperature of poultry meat is typically inadequate to inactivate the heat resistant spores of Clostridium botulinum. The purpose of this study is to develop a predictive model for C. botulinum during cooling of cooked ground chicken. Cooked
Autor:
Vijay K. Juneja, Gaganpreet Sidhu, Xinran Xu, Marangeli Osoria, Kathleen A. Glass, Kristin M. Schill, Max C. Golden, Donald W. Schaffner, Govindaraj D. Kumar, Subash Shrestha, Manpreet Singh, Abhinav Mishra
Publikováno v:
Innovative Food Science & Emerging Technologies. 77:102960
Autor:
Chase E. Golden, Abhinav Mishra, Anuj Purohit, Harshavardhan Thippareddi, Vijay K. Juneja, Marangeli Osoria, Joelle K. Salazar, Govindaraj Dev Kumar, Neetu Kumra Taneja
Publikováno v:
Meat science. 180
A dynamic model was developed to predict growth of Clostridium perfringens in cooked ground pork supplemented with salt (0–3% wt/wt) and sodium pyrophosphate (0–0.3% wt/wt) under varying temperatures. C. perfringens (NCTC 8238, NCTC 8239, and NCT
Autor:
Shalini Sehgal, David Baker, Evrim Güneş Altuntaş, Vijay K. Juneja, Marangeli Osoria, Govindaraj Dev Kumar, Joelle K. Salazar
Publikováno v:
Journal of Food Processing and Preservation. 45
Autor:
Serap Cosansu, Coşansu Akdemir, Serap, Vijay K. Juneja, Marangeli Osoria, Sudarsan Mukhopadhyay
The heat resistance (57.5-65 degrees C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0-3% grape seed extract (GSE) was quantified. The surviving cell population was enumer
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::35722b23a3a02a3637746efdefb912d1
https://aperta.ulakbim.gov.tr/record/76079
https://aperta.ulakbim.gov.tr/record/76079
Autor:
Kathleen A. Glass, Govindaraj Devkumar, Marangeli Osoria, Harshavardhan Thippareddi, Udit Minocha, Meryl Silverman, Vijay K. Juneja, Max C. Golden, Abhinav Mishra, Tim B. Mohr, Donald W. Schaffner, Anuj Purohit
Publikováno v:
Food Microbiology. 93:103618
A dynamic model to predict the germination and outgrowth of Clostridium botulinum spores in cooked ground beef was presented. Raw ground beef was inoculated with a ten-strain C. botulinum spore cocktail to achieve approximately 2 log spores/g. The in
Autor:
Sudarsan Mukhopadhyay, Vijay K. Juneja, Uma Tiwari, Abhinav Mishra, Chase E. Golden, Xinran Xu, Marangeli Osoria
Publikováno v:
Articles
The aim of this study was to examine the efficacy of lauric arginate (LAE, 1000 ppm – 3000 ppm) as an assisting tool to reduce starved Listeria monocytogenes population in ground beef following sous-vide processing at different temperatures (55–6
Publikováno v:
LWT. 122:108955
The heat resistance of a four-stain cocktail of Bacillus cereus was determined in rice. Bags containing inoculated rice samples with hot water were submerged in a temperature-controlled water bath and held at 90.5, 95, or 99 °C for predetermined len