Dynamic of Campylobacter species contamination along a poultry slaughtering chain

Autor: Elham Hajj Semaan, Hussein Dib, Rachelle Mrad, Christelle Chami, Rita Jalkh

Publikováno v: Italian Journal of Food Safety, Vol 3, Iss 3 (2014)

The prevalence of Campylobacters was studied in a poultry farm and along the slaughtering chain. Fifteen swabs from a farm and 75 samples (swabs and rinsates) from its slaughterhouse were collected. All the faecal and cloacal farm swabs were contamin

Externí odkaz: https://doaj.org/article/dd032a83c5ad48be88e1baffd077bee5

Multiple optimization of polyphenols content, texture and color of roasted chickpea pre-treated by IVDV using response surface methodology

Autor: Nicolas Louka, Pascale Assy, Richard G. Maroun, Rachelle Mrad

Publikováno v: LWT - Food Science and Technology. 62:532-540

Intensification of Vaporization by Decompression to the Vacuum is considered as a texturizing pre-treatment for the production of roasted snack chickpea. It aims at providing an expanded crunchy product, having a nice appearance and color, and conser

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::2b9542ef8039fba704c5d684d3a98677
https://doi.org/10.1016/j.lwt.2015.01.013

Effect of expansion by 'Intensification of Vaporization by Decompression to the Vacuum' (IVDV) on polyphenol content, expansion ratio, texture and color changes of Australian chickpea

Autor: Richard G. Maroun, Rachelle Mrad, Mirna Rouphael, Nicolas Louka

Publikováno v: LWT - Food Science and Technology. 59:874-882

“Intensification of Vaporization by Decompression to the Vacuum” (IVDV) is proposed as a pre-treatment for texturizing biological products. It consists in exposing humid products to high steam pressure, reached within 1 s, for a defined time foll

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::4f6c86744760480bd2802bca708f1650
https://doi.org/10.1016/j.lwt.2014.07.026

Multiple optimization of chemical and textural properties of roasted expanded purple maize using response surface methodology

Autor: Richard G. Maroun, Nicolas Louka, Rachad Saliba, Rachelle Mrad, Espérance Debs

Publikováno v: Journal of Cereal Science. 60:397-405

Intensification of Vaporization by Decompression to the Vacuum is a new texturizing process proposed as a pre-treatment for roasting purple maize. It consists in exposing humid kernels to a high steam pressure followed by a decompression to the vacuu

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::67235bc7d2eaa1aee8ab1e677d20d093
https://doi.org/10.1016/j.jcs.2014.05.005

Dynamic of Campylobacter species contamination along a poultry slaughtering chain

Autor: Rachelle Mrad, Hussein Dib, Rita Jalkh, Christelle Chami, Elham Hajj Semaan

Publikováno v: Italian Journal of Food Safety
Italian Journal of Food Safety, Italian Association of Veterinary Food Hygienists (AIVI), 2014, 3 (3), pp.185-187. ⟨10.4081/ijfs.2014.2246⟩
Italian Journal of Food Safety, Vol 3, Iss 3 (2014)

The prevalence of Campylobacters was studied in a poultry farm and along the slaughtering chain. Fifteen swabs from a farm and 75 samples (swabs and rinsates) from its slaughterhouse were collected. All the faecal and cloacal farm swabs were contamin

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a57f450757e284a9d567aae642f12aaa
https://hal.archives-ouvertes.fr/hal-03137569/document