Zobrazeno 1 - 10
of 36
pro vyhledávání: '"Renee M. Goodrich Schneider"'
Autor:
Jaysankar De, Christopher R Pabst, Jessica Lepper, Renee M. Goodrich Schneider, Keith R. Schneider
Publikováno v:
EDIS, Vol 2019, Iss 2 (2019)
Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually address preharves
Externí odkaz:
https://doaj.org/article/8397eee4cc1a4bc8967f99012af12e40
Autor:
Christopher R. Pabst, Jaysankar De, Alina Balaguero, Jessica Lepper, Renee M. Goodrich Schneider, Keith R. Schneider
Publikováno v:
EDIS, Vol 2019, Iss 2 (2019)
Good agricultural practices (GAPs) and good handling practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually address preharves
Externí odkaz:
https://doaj.org/article/62a41909e0f64ef7a0e767a59e855e10
Autor:
Jaysankar De, Christopher R. Pabst, Alexandra S. Chang, Renee M. Goodrich Schneider, Keith R. Schneider
Publikováno v:
EDIS, Vol 2019, Iss 2 (2019)
Good Agricultural Practices (GAP) and Good Handling Practices (GHP) are voluntary audits that verify fruits and vegetables are produced, packed, handled, and stored as safely as possible to keep the risks of microbial food safety hazards at the minim
Externí odkaz:
https://doaj.org/article/4cb85b200b9447e4b5fb6ce7f3a859bd
Autor:
Jaysankar De, Christopher R. Pabst, Jessica Lepper, Renee M. Goodrich Schneider, Keith R. Schneider
Publikováno v:
EDIS, Vol 2019, Iss 2 (2019)
Good Agricultural Practices (GAPs) and Good Handling Practices (GHPs) encompass the general procedures growers, packers, and processors of fresh fruits and vegetables should follow to ensure the safety of their product. GAPs usually deal with pre-har
Externí odkaz:
https://doaj.org/article/a76eafdf558d4b58ae0813eaadd2d0af
Autor:
Jessica A Lepper, Renee M. Goodrich Schneider, Keith R Schneider, Michelle D Danyluk, Aswathy Sreedharan
Publikováno v:
EDIS, Vol 2018, Iss 1 (2018)
HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. Written by J. A. Lepper, R. M.
Externí odkaz:
https://doaj.org/article/11c5450a0e6944e4b685b394589343f6
Publikováno v:
EDIS, Vol 2017, Iss 3 (2017)
The bacterium Clostridium perfringens causes of one of the most common type of foodborne gastroenteritis, often referred to as perfringens food poisoning, in the US (FDA 2012). It is associated with consuming contaminated food that contains great num
Externí odkaz:
https://doaj.org/article/e761286b2bf142729e4473b94b17b080
Autor:
Mario Guadalupe-Daqui, Renee M Goodrich-Schneider, Paul J Sarnoski, John C Carriglio, Charles A Sims, Brian J Pearson, Andrew J MacIntosh
Publikováno v:
Journal of Industrial Microbiology and Biotechnology. 50
This research aimed to assess how the partial removal of carbon dioxide affects fermentations to provide a better understanding of how the manipulation of carbon dioxide concentration can be used to optimize industrial fermentations. To achieve this,
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::87827684dd6af4336b2a66999b116360
https://doi.org/10.1093/jimb/kuad001
https://doi.org/10.1093/jimb/kuad001
Autor:
Keith R. Schneider, Renee M. Goodrich Schneider, Jessica Lepper, Christopher R Pabst, Jaysankar De
Publikováno v:
EDIS. 2019
As part of the Food Safety on the Farm series, a collection that reviews the generally recognized principles of GAPs as they relate to produce, primarily at the farm level and with particular focus on fresh Florida crops and practices, this publicati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::093f433b3764e9179374d9bf271995f4
https://doi.org/10.32473/edis-fs136-2019
https://doi.org/10.32473/edis-fs136-2019
Publikováno v:
Journal of food science. 84(3)
Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma compounds related to fish flavor and spoilage. Gas chromatography-mass spectrometry (GC-MS) is an instrument that is widely used to identify and quantify volatile and semi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::8146a91634dae0b2b625c44b8026d0d6
https://pubmed.ncbi.nlm.nih.gov/30775780
https://pubmed.ncbi.nlm.nih.gov/30775780
Autor:
Aswathy Sreedharan, Michelle D Danyluk, Keith R Schneider, Renee M. Goodrich Schneider, Jessica A Lepper
Publikováno v:
EDIS. 2018
HACCP is a food safety management system that is used in various segments of the food industry. The objectives of this 4-page fact sheet are to introduce the topic and to summarize the key components of a HACCP program. Written by J. A. Lepper, R. M.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4b6f09537047a9824774bc7fa0246cda
https://doi.org/10.32473/edis-fs122-2018
https://doi.org/10.32473/edis-fs122-2018