Zobrazeno 1 - 10
of 71
pro vyhledávání: '"R A, Holley"'
Autor:
R. A. Holley, A. A. Al-Nabulsi, H. Al-Rumaithi, M. Ayyash, M. A. Al-Holy, A. Abusheliabi, S. Al-Khaldi
Publikováno v:
Czech Journal of Food Sciences. 35:311-320
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::ef1bfc30c5ba79a6d920db6e6ffdfb63
https://doi.org/10.17221/84/2017-cjfs
https://doi.org/10.17221/84/2017-cjfs
Publikováno v:
Journal of food protection. 47(2)
Effects of temperature, light and time of storage on the physicochemical (gas composition, pH, extract release volume (ERV), exudate and TBA) and sensory (appearance and off-odor) changes of vacuum- or nitrogen-packed meat loaves were examined at int
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7abadc975956a4c06e30f0979db9e0ec
https://pubmed.ncbi.nlm.nih.gov/30921919
https://pubmed.ncbi.nlm.nih.gov/30921919
Publikováno v:
Journal of food protection. 46(3)
Frankfurters prepacked in vacuum or nitrogen gas were stored for 49 d at -4, 0, 3 and 7°C under dark and light conditions. Effects of temperature, light and storage duration on physiocochemical (gas composition, TBA, pH, ERV, nitroso-hematin) and se
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d339a6ddc9f8fd8e2a21a66390419086
https://pubmed.ncbi.nlm.nih.gov/30913674
https://pubmed.ncbi.nlm.nih.gov/30913674
Publikováno v:
Scopus-Elsevier
Oxygen absorbent technology in conjunction with controlled atmosphere packaging(CAP) was used to prevent transient discoloration in master-packaged beef steaks. Two types of commercial O 3 scavengers were used in the study. The master packs were stor
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::be280f515d0388fa0ad23f4026e342ff
https://doi.org/10.1111/j.1365-2621.2001.tb16140.x
https://doi.org/10.1111/j.1365-2621.2001.tb16140.x
Publikováno v:
Journal of Food Science. 65:768-773
The diffusion of acetic or propionic acids from thin (44 to 54 m m) chitosan-based antimicrobial packagingfilms in which they were incorporated was measured after immersion of the films in water, and the effects of pH (5.7,6.4, or 7.0) and temperatur
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3262a0eb043973db7f3bcd1299112184
https://doi.org/10.1111/j.1365-2621.2000.tb13584.x
https://doi.org/10.1111/j.1365-2621.2000.tb13584.x
Autor:
G. A. Gardner, R. A. Holley
Publikováno v:
Handbook of Culture Media for Food and Water Microbiology ISBN: 9781847559166
Conditions for the isolation of Gram-positive, catalase-positive, food-spoilage bacteria are discussed and media for the selective isolation of Micrococcaceae and Brochothrix thermosphacta are described. No selective media are available for the isola
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4dfdfe307b9e27b1e364991700effc20
https://doi.org/10.1039/9781847551450-00193
https://doi.org/10.1039/9781847551450-00193
Publikováno v:
Geophysical Research Letters. 38
[1] The North Anatolian Fault (NAF) is a major feature of Middle Eastern tectonics, and several previous InSAR studies have measured interseismic deformation across the fault. All previous studies, however, have used SAR data acquired from a single l
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::bfa8472940251ac97f32e835f268e32a
https://doi.org/10.1029/2010gl046443
https://doi.org/10.1029/2010gl046443
Publikováno v:
Journal of Food Science. 55:386-390
Cheddar cheeses were produced under pilot plant conditions using a commercial Streptococcus culture amended with one of 10 homofermentative Lactobacillus strains. During the ripening period, pH, acidity, salt, moisture, fat, texture, fissure formatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::24518d067e58cea0bb3687ff6c76fcf2
https://doi.org/10.1111/j.1365-2621.1990.tb06770.x
https://doi.org/10.1111/j.1365-2621.1990.tb06770.x
Publikováno v:
Journal of Food Science. 55:391-397
Cheddar cheese was manufactured by inoculation with and without cultures of homofermentative Lactobacillus strains (L. casei-subsp-casei, L. casei-subsp-pseudoptantarum, L. plantarum). Growth rate of microflora, the incidence of heterofermentative la
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0b3dbdfd46d89f4f0d787254e512b9f0
https://doi.org/10.1111/j.1365-2621.1990.tb06771.x
https://doi.org/10.1111/j.1365-2621.1990.tb06771.x