Zobrazeno 1 - 10
of 114
pro vyhledávání: '"Preserved Foods"'
Autor:
Micha Peleg
Publikováno v:
Food Engineering Reviews. 13:291-303
Apart from actual incubation and/or testing, the mandated way to determine the microbial safety of thermally preserved foods is still anchored in the premise that the isothermal inactivation of bacterial cells and spore survival follows first-order k
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::777cd3db39e8069c50c064db81441de3
https://doi.org/10.1007/s12393-021-09279-8
https://doi.org/10.1007/s12393-021-09279-8
Publikováno v:
دراسات فى التعلیم الجامعى. 49:435-492
الملخص: جاء الاحساس بالمشکلة من خلال ملاحظة ارتفاع أعداد المصابين بالسرطان في الآونة الأخيرة مع الزيادة المطردة في استهلاک الأکلات السر
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::58864bfe8c738809f9f61916ec39024b
https://doi.org/10.21608/deu.2020.159526
https://doi.org/10.21608/deu.2020.159526
Autor:
Josiane Aparecida de Lima, Ana Claudia Koki Sampaio, Milena Hama Totake Watanabe, Juliano Issakowicz, Ivana Licia de Campos Gavioli, Eduardo Antonio da Cunha
Publikováno v:
Brazilian Journal of Animal and Environmental Research. 3:3541-3545
It was aimed to evaluate the weight gain of lambs fed with alfalfa hay or guacu grass hay supplemented with concentrate ration. It was used 24 Santa Ines lambs breed and the diets consisted of 30% forage and 70% concentrate. The average daily gain we
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::99b619015d670979ee8a020992ea2286
https://doi.org/10.34188/bjaerv3n4-062
https://doi.org/10.34188/bjaerv3n4-062
Autor:
John I. Pitt, Ailsa D. Hocking
Publikováno v:
Fungi and Food Spoilage ISBN: 9783030856380
Fungi and Food Spoilage ISBN: 9780387922065
Fungi and Food Spoilage ISBN: 9780387922065
It is trite to say that dried foods must be kept dry, heat processed foods must be heated enough to inactivate all relevant spores, and preservative concentrations must be high enough to inhibit all fungi. The science of preserving foods, like so man
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d76069067a3954fd6c10ad7f0b3ee958
https://doi.org/10.1007/978-3-030-85640-3_12
https://doi.org/10.1007/978-3-030-85640-3_12
Autor:
Keiko Tanaka, Gail Feenstra, Gwenael Engelskirchen, Marcia Ostrom, Hikaru Hanawa Peterson, Christy Anderson Brekken
Publikováno v:
Agriculture and human values, vol 39, iss 1
Agriculture and Human Values
Agriculture and Human Values
In the last few decades, the emergence of mid-scale, intermediated marketing channels that fall between commodity and direct markets has attracted growing interest from scholars for their potential to preserve small and mid-sized farms while scaling
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ebb4267372e7b704c8c5f0786eb1aa8a
https://escholarship.org/uc/item/6t29h8dp
https://escholarship.org/uc/item/6t29h8dp
Autor:
Ahn Bin
Publikováno v:
The Table and Food Coordinate Society of Korea. 14:67-85
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c367e41b2b669486c3681e2e8d2af9f2
https://doi.org/10.26433/tfck.2019.14.3.67
https://doi.org/10.26433/tfck.2019.14.3.67
Publikováno v:
Ecology. 102(11)
Several animal taxa store food for later consumption: for instance, squirrels and woodpeckers intentionally bury seeds into the soil and the trunk of a tree and consume them after a long period (Vander Wall 1990). However, exploitation of stored or p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a913359987c8e14775a772bbcf1e4d5c
https://pubmed.ncbi.nlm.nih.gov/34270788
https://pubmed.ncbi.nlm.nih.gov/34270788
Autor:
Lucia Mangeri, Silvia Todeschi, Enrico Pavoni, M. Tilola, Marina Nadia Losio, Francesca Meletti, Elisa Galuppini, Valentina Carta, Barbara Bertasi
Publikováno v:
Food and environmental virology. 14(1)
To observe the prevalence of contamination by hepatitis A virus (HAV) and norovirus (NoV) in different food types, 9242 samples were analyzed over a 6-year period (January 2014–December 2019). Samples were from routine official activities by Compet
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1d432edec5c3353f151738f6e2729334
https://pubmed.ncbi.nlm.nih.gov/34698989
https://pubmed.ncbi.nlm.nih.gov/34698989
Autor:
Kakarla Raghava Reddy, Shivaprasad Hudeda, Anirudh Gururaj Patil, N. Harshitha, Ajar Nath Yadav, S. Aishwarya, K. Kounaina, Pankaj Satapathy, Farhan Zameer, Anjanapura V. Raghu, Haider Alrafas
Publikováno v:
Fungal Biology ISBN: 9783030606589
Nanotechnology is a fast-growing field of science that involves synthesis and development of various nanomaterials, its production, manipulation, and application of materials that range in size from less than a micron to that of individual atomic and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dd2dba3b72207c31fa1d1f537d345c3a
https://doi.org/10.1007/978-3-030-60659-6_20
https://doi.org/10.1007/978-3-030-60659-6_20
Publikováno v:
Indian Journal of Public Health Research & Development.
The present paper is emphasizing the revealed aspects of junk food dangers to the future generation. The present paper will help future researchers in the field of junk food markets. The suggestion and the core problems of junk food will help the con
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0da163481820e8c5e13568def6516f5f
https://doi.org/10.37506/ijphrd.v11i6.9956
https://doi.org/10.37506/ijphrd.v11i6.9956