Zobrazeno 1 - 10
of 102
pro vyhledávání: '"Roger F. McFeeters"'
Autor:
Roger F. McFeeters, D. Bass, Ilenys M. Pérez-Díaz, N. Custis, D. S. Fornea, C. Gilbert, L. Moeller, J. S. Hayes, L. Rosenberg, Suzanne D. Johanningsmeier, K. Beene
Publikováno v:
Journal of Food Science. 80:M2827-M2836
Development of low salt cucumber fermentation processes present opportunities to reduce the amount of sodium chloride (NaCl) that reaches fresh water streams from industrial activities. The objective of this research was to translate cucumber ferment
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::1355dcb76d01f5e343f5ea575fcdae93
https://doi.org/10.1111/1750-3841.13107
https://doi.org/10.1111/1750-3841.13107
Quality evaluation of packaged acidified vegetables subjected to continuous microwave pasteurization
Publikováno v:
LWT - Food Science and Technology. 54:157-164
The study evaluated the use of 915 MHz continuous microwave processing with a rotation apparatus for pasteurization of acidified vegetable packages. Broccoli florets, and 1.2 cm cubes of broccoli stems, red bell pepper, and sweetpotato were pre-equil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::7e670e21ee89a10cf79ac0bdd251c0c8
https://doi.org/10.1016/j.lwt.2013.04.016
https://doi.org/10.1016/j.lwt.2013.04.016
Publikováno v:
Food Microbiology. 35:129-135
Recent evidence suggests that Lactobacillus buchneri may play an important role in spoilage-associated secondary fermentation of cucumbers. Lactic acid degradation during fermented cucumber spoilage is influenced by sodium chloride (NaCl) concentrati
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::efd1cc285ebfc714d14d0b6783d5f6a5
https://doi.org/10.1016/j.fm.2013.03.004
https://doi.org/10.1016/j.fm.2013.03.004
Publikováno v:
International Journal of Food Properties. 16:917-927
In order to design a continuous microwave process for pasteurization of acidified vegetables, equilibration phenomena in acid and salt solutions must be examined with regards to changes in dielectric properties. The objective of this study was to exa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::f8f6cec6bb241a8da221f9c8e4a5c51c
https://doi.org/10.1080/10942912.2011.567428
https://doi.org/10.1080/10942912.2011.567428
Publikováno v:
Journal of Food Science. 77:M397-M404
Cucumbers are preserved commercially by natural fermentations in 5% to 8% sodium chloride (NaCl) brines. Occasionally, fermented cucumbers spoil after the primary fermentation is complete. This spoilage has been characterized by decreases in lactic a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::010dac55e182521bf6578863f620a742
https://doi.org/10.1111/j.1750-3841.2012.02780.x
https://doi.org/10.1111/j.1750-3841.2012.02780.x
Publikováno v:
Applied and Environmental Microbiology. 78:1273-1284
Secondary fermentations during the bulk storage of fermented cucumbers can result in spoilage that causes a total loss of the fermented product, at an estimated cost of $6,000 to $15,000 per affected tank. Previous research has suggested that such fe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::acc0ecc676f7e5891981cc84a17736cf
https://doi.org/10.1128/aem.06605-11
https://doi.org/10.1128/aem.06605-11
Publikováno v:
Journal of Food Engineering. 105:149-160
Continuous microwave processing to produce shelf-stable acidified vegetables with moderate to high salt contents poses challenges in pasteurization due to reduced microwave penetration depths and non- uniform heating. Cups of sweetpotato, red bell pe
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::49409bad928fcb292315520e3bf09742
https://doi.org/10.1016/j.jfoodeng.2011.02.019
https://doi.org/10.1016/j.jfoodeng.2011.02.019
Publikováno v:
Journal of Food Science. 75:M204-M208
Without the addition of preservative compounds cucumbers acidified with 150 mM acetic acid with pH adjusted to 3.5 typically undergo fermentation by lactic acid bacteria. Fumaric acid (20 mM) inhibited growth of Lactobacillus plantarum and the lactic
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10025861de7bf132ef9faf6123e9bd81
https://doi.org/10.1111/j.1750-3841.2010.01587.x
https://doi.org/10.1111/j.1750-3841.2010.01587.x
Autor:
Kenneth V. Pecota, Lisa O. Dean, Nigel Deighton, Van-Den Truong, Roger F. McFeeters, R. T. Thompson, G. C. Yencho
Publikováno v:
Journal of Agricultural and Food Chemistry. 58:404-410
Purple-fleshed sweetpotatoes (PFSP) can be a healthy food choice for consumers and a potential source for natural food colorants. This study aimed to identify anthocyanins and anthocyanidins in PFSP, and to evaluate the effect of thermal processing o
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::20120331868381f62610dbdf67e8de28
https://doi.org/10.1021/jf902799a
https://doi.org/10.1021/jf902799a
Publikováno v:
Journal of Applied Microbiology. 107:584-589
Aim: The ability of Lactobacillus casei and Lactobacillus paracasei to modify the azo dye, tartrazine, was recently documented as the result of the investigation on red coloured spoilage in acidified cucumbers. Fourteen other lactic acid bacteria (LA
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1915896a8d3a436726c20f135636419f
https://doi.org/10.1111/j.1365-2672.2009.04227.x
https://doi.org/10.1111/j.1365-2672.2009.04227.x