Zobrazeno 1 - 10
of 110
pro vyhledávání: '"Ronald E. Simard"'
Publikováno v:
Handbook of Nonmedical Applications of Liposomes: From Gene Delivery and Diagnostics to Ecology ISBN: 9780429291470
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc06104808253a1a34860633eeba0447
https://doi.org/10.1201/9780429291470-11
https://doi.org/10.1201/9780429291470-11
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(12)
Fifteen biogenic amines were separated and quantitated by an automated ion-exchange chromatography technique. Extraction efficiencies for amines from fresh and processed meat using trichloroacetic acid (TCA), perchloric acid and methanol were compare
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a7a5c8b0cc5bdc49cc02542138deb4d
https://pubmed.ncbi.nlm.nih.gov/30921871
https://pubmed.ncbi.nlm.nih.gov/30921871
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:
International Journal of Food Microbiology. 126:186-194
The main autolysin PA49.5, an enzyme that hydrolyzes or destroys the components of a biological endogenous cell or a tissue, was purified 3045 times from the homogenate of a whole cell extract of Lactococcus lactis subsp. cremoris ATCC 9596 (Mc5), wi
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9383ba78c4cfedf743f192e5b43280a5
https://doi.org/10.1016/j.ijfoodmicro.2008.05.029
https://doi.org/10.1016/j.ijfoodmicro.2008.05.029
Publikováno v:
International Journal of Food Microbiology. 59:141-156
A starter culture system that produced both acid and nisin at acceptable rates in milk for manufacture of Gouda cheese was developed using nisin Z-producing L. lactis subsp. lactis biovar. diacetylactis UL 719 (UL 719) and a commercial Flora Danica (
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::5094893311164dd9fbba7eaf5ff6fa99
https://doi.org/10.1016/s0168-1605(00)00295-6
https://doi.org/10.1016/s0168-1605(00)00295-6
Publikováno v:
Journal of Applied Microbiology. 87:500-510
Specific nisin polyclonal antibodies (PAb) were produced in rabbits using nisin Z produced by Lactococcus lactis subsp. lactis biovar diacetylactis UL 719. Antisera were obtained from white female New Zealand rabbits that were first immunized with a
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::509024e506f44006818e210d75d16f89
https://doi.org/10.1046/j.1365-2672.1999.00842.x
https://doi.org/10.1046/j.1365-2672.1999.00842.x
Publikováno v:
Food Microbiology. 16:105-114
The sensitivities of vegetative cells of strains ofListeria, Clostridium, Staphylococcus, Lactococcus, Lactobacillus, MicrococcusandPediococcus, and of spores ofClostridiumandBacillusto three broad spectrum bacteriocins (nisin A, nisin Z and pediocin
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::73c220a18025e4fe6292dfbb31dae6ef
https://doi.org/10.1006/fmic.1998.0221
https://doi.org/10.1006/fmic.1998.0221
Publikováno v:
Journal of Dairy Science. 81:639-646
The autolysis of lactic acid bacteria is important for cheese ripening. However, little information is currently available on the characteristics of autolytic enzymes in Lactobacillus bulgaricus and Lactobacillus casei spp. The current study showed t
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::c13fce26f7fba9be18f490e50b39d79b
https://doi.org/10.3168/jds.s0022-0302(98)75618-8
https://doi.org/10.3168/jds.s0022-0302(98)75618-8
Publikováno v:
World Journal of Microbiology and Biotechnology. 14:887-894
The influence of controlled pH (5.0–6.5) and initial dissolved oxygen level (0–90% air saturation) on nisin Z production in a yeast extract/Tween 80-supplemented whey permeate (SWP) was examined during batch fermentations with citrate positive La
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::b15f8197f674da36330aa5c6394eae33
https://doi.org/10.1023/a:1008863111274
https://doi.org/10.1023/a:1008863111274