Zobrazeno 1 - 10
of 14
pro vyhledávání: '"Michael W. Moody"'
Publikováno v:
Journal of food protection. 56(2)
Growth of Listeria monocytogenes in precooked crawfish tail meat at 0, 6, and 12°C was determined. Thermal death times were also determined. Growth curves for L. monocytogenes revealed that little multiplication was observable for the entire storage
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::74879051498c85ccd7c1c61411622b61
https://pubmed.ncbi.nlm.nih.gov/31084106
https://pubmed.ncbi.nlm.nih.gov/31084106
Publikováno v:
Journal of food protection. 55(2)
Microbiological analyses were made on samples of cooked blue crab taken immediately after debacking and either forced-air cooling or static-air cooling. Forced-air cooling had significantly lower (P
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0d73636a92e82afdd51c4653d2a42324
https://pubmed.ncbi.nlm.nih.gov/31071774
https://pubmed.ncbi.nlm.nih.gov/31071774
Autor:
Steven C, Ingham, Michael W, Moody
Publikováno v:
Journal of food protection. 53(5)
Blue crab ( Callinectes sapidus ) samples were collected from commercial processing plants in Louisiana and examined for microbiological quality. The major processing steps were evaluated for effects on aerobic plate count (APC) and for sources of E.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::f47ad173d087f9b1b721be7eb1b9e931
https://pubmed.ncbi.nlm.nih.gov/31018290
https://pubmed.ncbi.nlm.nih.gov/31018290
Autor:
Masahiro Ogawa, Michael W. Moody, Mark A Schexnayder, Jack N. Losso, Ralph J. Portier, Jon Bell
Publikováno v:
Food Chemistry. 88:495-501
Acid-soluble collagen (ASC) and pepsin-solubilized collagen (PSC) were isolated from the bones and scales of black drum ( Pogonia cromis ) and sheepshead seabream ( Archosargus probatocephalus ) caught in the Gulf of Mexico. ASC and PSC were analyzed
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::331b43afa2ecd90493d22e228501042f
https://doi.org/10.1016/j.foodchem.2004.02.006
https://doi.org/10.1016/j.foodchem.2004.02.006
Autor:
Michael W. Moody, Martin Wiedmann, Victoria R. Lappi, Jonathan Walker, Joanne Thimothe, Jon Bell, Kenneth L. Gall
Publikováno v:
Journal of Food Protection. 67:1163-1169
Two ready-to-eat crawfish processing plants were monitored for 2 years to study the impact of Listeria control strategies, including employee training and targeted sanitation procedures, on Listeria contamination. Environmental, raw material, and fin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::8eb5653c7ae0055e19643b5c867b963e
https://doi.org/10.4315/0362-028x-67.6.1163
https://doi.org/10.4315/0362-028x-67.6.1163
Autor:
Mark A Schexnayder, Ralph J. Portier, Masahiro Ogawa, Jon Bell, Jack N. Losso, Michael W. Moody
Publikováno v:
Journal of Agricultural and Food Chemistry. 51:8088-8092
Acid-soluble collagen (ASC) and pepsin solubilized collagen (PSC) were isolated from the skins of black drum (Pogonias cromis) and sheepshead seabream (Archosargus probatocephalus) harvested in the Gulf of Mexico coastal waters. The yields of ASCs on
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5b4638658f734e1c4ce49f5baad60469
https://doi.org/10.1021/jf034350r
https://doi.org/10.1021/jf034350r
Publikováno v:
Journal of Food Science. 57:923-927
We examined solubility and stability of ozone in shrimp-meat extract (SME), bacteriocidal effect of ozone on shrimp-meat microorganisms, mutagenicity of ozonated shrimp meat, and ozonolysis of DNA. The saturated concentration (1.4 mg-O3/L) of ozone i
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa29b70cb4308f872fa8d7629787dea4
https://doi.org/10.1111/j.1365-2621.1992.tb14324.x
https://doi.org/10.1111/j.1365-2621.1992.tb14324.x
Publikováno v:
Journal of Food Science. 57:271-276
Two mutants (Type A and B) induced from Cellulomonas flavigena NTOU 1 demonstrated higher casein-hydrolyzing activity than mother culture. The optimum pH for hydrolyzing casein (pH 8–10) of the mutants and wild type mother culture strain was higher
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::17b43f42241ac6fce7be410b32737c03
https://doi.org/10.1111/j.1365-2621.1992.tb05474.x
https://doi.org/10.1111/j.1365-2621.1992.tb05474.x
Publikováno v:
Journal of Agricultural and Food Chemistry. 39:1998-2001
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::2c34240897a9a00f09f4c0bbd9458d8e
https://doi.org/10.1021/jf00011a024
https://doi.org/10.1021/jf00011a024
Publikováno v:
Journal of Food Science. 56:322-326
Proteases in grass shrimp (Penaeus monodon) digestive tract were extracted. Four fractions, A, B, C and D, demonstrated caseinolytic activity and were purified to electrophoretic homogeneity. A, C and D were trypsin-like, while B was a chymotrypsin-l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::16f412cc393ca3049cc51357f67422be
https://doi.org/10.1111/j.1365-2621.1991.tb05271.x
https://doi.org/10.1111/j.1365-2621.1991.tb05271.x