Zobrazeno 1 - 10
of 26
pro vyhledávání: '"Owen J. McCarthy"'
Publikováno v:
LWT. 106:113-121
Made-in-transit (MIT) is a new concept that aims to develop products that can undergo part of their manufacture during transportation to their market destination. Fermented foods are suited to developing into MIT products under carefully controlled c
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4ded4770b349526c23fca9f68943a58a
https://doi.org/10.1016/j.lwt.2019.02.027
https://doi.org/10.1016/j.lwt.2019.02.027
Publikováno v:
International Dairy Journal. 87:16-25
There is ongoing debate in the literature as to whether preheating cows’ milk lowers the rate of fouling in ultra-high temperature (UHT) heat exchangers. The effect on UHT fouling rates and characteristics of the foulant deposit of high and low pre
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::46c1776cff0ade9b4d8862ea569855f0
https://doi.org/10.1016/j.idairyj.2018.07.009
https://doi.org/10.1016/j.idairyj.2018.07.009
Publikováno v:
International Journal of Food Studies. 7:117-135
The manufacture of food during distribution, a concept known as “made-in-transit” (MIT) manufacture, has the potential to expand the distribution range, extend shelf-life, and provide the customer with the freshest possible product. Benefits for
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::65dc76811e7c03e612920a6d257bc2fd
https://doi.org/10.7455/ijfs/7.2.2018.a10
https://doi.org/10.7455/ijfs/7.2.2018.a10
Autor:
Elham Khanipour, Owen J. McCarthy, David A. Ratkowsky, Steve Flint, Mark L. Tamplin, Tom Ross, Matt Golding, Jon Palmer
Publikováno v:
International Dairy Journal. 57:62-71
This study focused on the application of hurdle technology to inhibit the growth of Clostridium sporogenes in high moisture, low salt, ambient shelf-stable processed cheese analogue (PCA). The effectiveness of various combinations of salt, potassium
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::67e94f506ddfcb54748d20ff46effe8d
https://doi.org/10.1016/j.idairyj.2016.02.039
https://doi.org/10.1016/j.idairyj.2016.02.039
Autor:
Owen J. McCarthy, Jon Palmer, Tom Ross, David A. Ratkowsky, Matt Golding, Steve Flint, Elham Khanipour, Mark L. Tamplin
Publikováno v:
Food Control. 62:32-43
The safe preservation of new generation foods (high moisture, low salt, high pH and shelf stable under ambient conditions) is microbiologically challenging. The growth of Clostridium botulinum in low acid foods is a hazard for consumers. In this stud
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9af71e1e142e1e377a3be80b12cabee0
https://doi.org/10.1016/j.foodcont.2015.10.012
https://doi.org/10.1016/j.foodcont.2015.10.012
Publikováno v:
International Journal of Food Science & Technology. 49:1506-1512
The safe preservation of new generation foods (high moisture, low acidity and ambient shelf-stable foods) is microbiologically challenging. The growth of Clostridium botulinum in low acid foods is a hazard for consumers. The aim of this study was to
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e56c623acd94a6fd8db5372165b31464
https://doi.org/10.1111/ijfs.12446
https://doi.org/10.1111/ijfs.12446
Publikováno v:
Journal of Food Process Engineering. 37:19-26
Extending yoghurt fermentations could facilitate yoghurt distribution by allowing the fermentation to occur during transportation – a concept known as “made-in-transit” (MIT). The objective was to determine the starter culture composition, inoc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::759709924ed9cff76bb05727e4274a03
https://doi.org/10.1111/jfpe.12055
https://doi.org/10.1111/jfpe.12055
Autor:
María Dolores Álvarez Torres, Silvia Arazuri, Cristina Barsan, Eric Bertoft, Andreas Blennow, Vaiva Bražinskienė, Fanny Buffetto, Mary E. Camire, Isabelle Capron, Marie-Christine Ralet, Rosana Colussi, Virginia Corrigan, Pablo Cortés, Stef de Haan, Bruno De Meulenaer, Mendel Friedman, Kristina Gaivelytė, Fabienne Guillon, Hanjo Hellmann, Carmen Jarén, Lachman Jaromír, Salwa Karboune, Hamouz Karel, Lovedeep Kaur, Régis Kesteloot, Carol E. Levin, Ainara López, María Salomé Mariotti, Orsák Matyáš, Owen J. McCarthy, Marian McKenzie, Raquel Medeiros, Frédéric Mestdagh, Duroy A. Navarre, Wenceslao Canet Parreño, Anna Patsioura, Franco Pedreschi, Reena Grittle Pinhero, Mohamed Fawzy Ramadan, M.A. Rao, Flor Rodriguez, Roshani Shakya, Jaspreet Singh, Rekha S. Singhal, Paul Smith, Shrikant A. Survase, Gilles Trystram, Jean-Michaël Vauvre, Olivier Vitrac, Amanda Waglay, Rickey Y. Yada
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::da12787f52e86b6a40e60cd48fc4d98d
https://doi.org/10.1016/b978-0-12-800002-1.01002-5
https://doi.org/10.1016/b978-0-12-800002-1.01002-5
Food- and industrial-grade modified potato starches have improved functional properties compared to the native potato starches. In this chapter, the effects of some common physical and chemical modifications, such as heat/moisture treatment, acetylat
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1010ebf3d5c4ed4ad72e2600c64c4397
https://doi.org/10.1016/b978-0-12-800002-1.00008-x
https://doi.org/10.1016/b978-0-12-800002-1.00008-x
Autor:
Jon Palmer, Mahmud-Ab-Rashid Nor-Khaizura, Agata Jaworska, Steve Flint, Owen J. McCarthy, Matt Golding
Publikováno v:
International Journal of Food Science & Technology. 47:579-584
Summary The fermentation time, yoghurt acidity expressed as lactic acid, starter culture growth, viscosity and firmness of made-in-transit (MIT) set culture yoghurt produced using different concentrations of reconstituted skim milk powder (SMP) from
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::78357c8797669e9204f6d522f288cce2
https://doi.org/10.1111/j.1365-2621.2011.02880.x
https://doi.org/10.1111/j.1365-2621.2011.02880.x