Výsledky vyhledávání - "P.N. Dias-Morse"

Effect of rice variety and milling fraction on the starch gelatinization and rheological properties of rice milk

Autor: Youngseung Lee, Jean-François Meullenet, P.N. Dias-Morse

Publikováno v: Food Science and Technology, Iss 0 (2019)
Food Science and Technology, Issue: ahead, Published: 18 APR 2019
Food Science and Technology v.39 n.4 2019
Food Science and Technology (Campinas)
Sociedade Brasileira de Ciência e Tecnologia de Alimentos (SBCTA)
instacron:SBCTA
Food Science and Technology, Volume: 39, Issue: 4, Pages: 1047-1051, Published: 18 APR 2019

This study aimed to investigate the rheological properties of rice milk produced from raw rice including rice varieties and milling fractions. Rice milk was prepared from two rice varieties, which were Arhent (long grain) and Bengal (medium grain) us

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::867cd021b4a44b42411e5567187720f2
https://doi.org/10.1590/fst.17118

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The influence of trisodium phosphate, potassium lactate, sodium metasilicate, cetylpyridinium chloride, or water as antimicrobial intervention systems on microbiological and instrumental color characteristics of beef biceps femoris muscles

Autor: A. Mohan, P.N. Dias-Morse, L. N. Mehall, A.H. Brown, Fred W. Pohlman, L. M. McKenzie

Publikováno v: The Professional Animal Scientist. 31:342-348

Biceps femoris muscle subsections (n = 35) were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (107 cfu/mL). Subsections were spray treated with (1) water; (2) 3% potassium lactate; (3) 4% sodium metasilicate; (4) 0.5% cetylpyridini

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d56fe832dabfc0a858cfa1739a0935ed
https://doi.org/10.15232/pas.2014-01338

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Single or multiple decontamination interventions involving lauric arginate on beef trimmings to enhance microbial safety of ground beef

Autor: A.H. Brown, Fred W. Pohlman, P.N. Dias-Morse, J. Williams

Publikováno v: The Professional Animal Scientist. 30:477-484

Inoculated (Escherichia coli O157:H7 and 6 non-O157 Shiga toxin-producing E. coli strains and Salmonella Typhimurium definitive type 104 and Salmonella Newport multidrug-resistant AmpC; 105 cfu/mL) beef trimmings (1.6 kg/treatment per replicate) were

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::d8d31c23cc6da8cb157e8d2e21887ef0
https://doi.org/10.15232/pas.2014-01334

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PRODUCT SAFETY AND COLOR CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH PEROXYACETIC ACID ALONE OR FOLLOWED BY NOVEL ORGANIC ACIDS

Autor: P.N. Dias-Morse, Fred W. Pohlman, Dilan Pinidiya

Publikováno v: Journal of microbiology, biotechnology and food sciences. 4:93-101

The objective of this study was to evaluate the effectiveness of antimicrobial interventions using peroxyacetic acetic acid (PAA) followed by novel organic acids on beef trimmings prior to grinding with conventional spray (CS) or electrostatic spray

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::a2541dbefd4ef1160ce83cc168742958
https://doi.org/10.15414/jmbfs.2014.4.2.93-101

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Effects of potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on physical, chemical, and sensory properties of ground beef patties

Autor: Philip G. Crandall, S.A. Quilo, A.H. Brown, Fred W. Pohlman, R.T. Baublits, J.L. Aparicio, P.N. Dias-Morse

Publikováno v: Meat Science. 82:44-52

Beef trimmings were treated with 3% potassium lactate (KL), 4% sodium metasilicate (NMS), 0.02% peroxyacetic acid (PAA) or 0.1% acidified sodium chlorite (ASC) or left untreated (CON). Beef trimmings were ground, pattied, and sampled for 7 days. Unde

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7e720a16f95c22345b33cf6e35cc4237
https://doi.org/10.1016/j.meatsci.2008.12.002

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MICROBIAL, INSTRUMENTAL COLOR AND SENSORY CHARACTERISTICS OF GROUND BEEF PROCESSED FROM BEEF TRIMMINGS TREATED WITH POTASSIUM LACTATE, SODIUM METASILICATE, PEROXYACETIC ACID OR ACIDIFIED SODIUM CHLORITE AS SINGLE ANTIMICROBIAL INTERVENTIONS

Autor: R.T. Baublits, A.H. Brown, Fred W. Pohlman, C. Bokina, S.A. Quilo, Philip G. Crandall, P.N. Dias-Morse, R.P. Story, G. Rajaratnam

Publikováno v: Journal of Muscle Foods. 20:54-69

Beef trimmings, inoculated with Escherichia coli (EC) and Salmonella typhimurium (ST), were treated with 3% potassium lactate (K-L), 4% sodium metasilicate (NMS), 0.1% acidified sodium chlorite (ASC) or 0.02% peroxyacetic acid (PAA) prior to grinding

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::cbc179293e0539fe9e893215cb78275f
https://doi.org/10.1111/j.1745-4573.2008.00133.x

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Solution Enhancement and Post-enhancement Storage Effects on the Quality, Sensory, and Retail Display Characteristics of Beef Triceps Brachii Muscles

Autor: P.N. Dias-Morse, Fred W. Pohlman, Zelpha B. Johnson, Ed J. Yancey, A. Hayden Brown, R. Ty Baublits

Publikováno v: Journal of Food Science. 71:S91-S96

Beef triceps brachii muscles (6 d postmortem; n= 15; muscle sections n= 45) were sectioned into 3rds and allocated to 1 of 3 treatments. The treatments were untreated (CNT), or injected at a 12% pump rate with either tap water-only (H2O) or a solutio

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6fd5e9506f48fd279a4f3f2080aa76e0
https://doi.org/10.1111/j.1365-2621.2006.tb08927.x

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The impact of single antimicrobial intervention treatment with potassium lactate, sodium metasilicate, peroxyacetic acid, and acidified sodium chlorite on non-inoculated ground beef lipid, instrumental color, and sensory characteristics

Autor: A.H. Brown, J.L. Aparicio, Fred W. Pohlman, S.A. Quilo, R.T. Baublits, Philip G. Crandall, P.N. Dias-Morse

Publikováno v: Meat science. 83(3)

The effect of using potassium lactate, sodium metasilicate, acidified sodium chlorite, or peroxyacetic acid as a single antimicrobial intervention on ground beef instrumental color, sensory color and odor characteristics, and lipid oxidation was eval

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::362fa85d4f88de306f9d6fc34a66461b
https://pubmed.ncbi.nlm.nih.gov/20416716

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