Zobrazeno 1 - 10
of 47
pro vyhledávání: '"Sampathkumar Balamurugan"'
Publikováno v:
Frontiers in Food Science and Technology, Vol 3 (2023)
The main objective of this study was to investigate the effectiveness of ultraviolet light (UV-C) emitting diodes for the decontamination of stainless steel food contact surfaces. Listeria monocytogenes (ATCC 19115), Escherichia coli (ATCC 25922), an
Externí odkaz:
https://doaj.org/article/c20d64b4619f419ea5051c603b755d0d
Publikováno v:
Frontiers in Microbiology, Vol 8 (2017)
The study evaluated the thermal-stability of Listeria phages P100 and A511 at temperatures simulating the preparation of ready-to-eat meats. The phage infectivity after heating to 71°C and holding for a minimum of 30 s, before eventually cooling to
Externí odkaz:
https://doaj.org/article/1af22f42dc2b47af84bdf1f83d655823
Autor:
Singam Suranjoy Singh, Amr Zaitoon, Laura Arvaj, Sampathkumar Balamurugan, Annamalai Manickavasagan, Loong-Tak Lim
Publikováno v:
ACS Applied Engineering Materials. 1:646-659
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::3150505f7280f37e2c4097886973b16b
https://doi.org/10.1021/acsaenm.2c00161
https://doi.org/10.1021/acsaenm.2c00161
Publikováno v:
Journal of Food Science. 86:293-305
Interest in plant-based meat alternatives (PMBAs) has been rapidly growing in both the food research community and the food industry due to higher consumer demands in recent years. However, scientific data regarding the health and aroma aspects of PB
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::ce01a0b3aa80814add0d04a1cc76eefe
https://doi.org/10.1111/1750-3841.15594
https://doi.org/10.1111/1750-3841.15594
Autor:
Shai Barbut, Sampathkumar Balamurugan, Philip Strange, Madison Goodwin, Laura Arvaj, Alex Tsun Yin Lau
Publikováno v:
Current Research in Food Science, Vol 4, Iss, Pp 636-645 (2021)
The effect of cranberry pomace (CP) incorporation on S. enterica serovars inactivation, starter culture population, and physicochemical properties of sausages during the manufacture of dry fermented sausages (DFS) was studied. Sausages containing a f
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9a0564a449de9703e717bf5058f0b8eb
http://www.sciencedirect.com/science/article/pii/S2665927121000642
http://www.sciencedirect.com/science/article/pii/S2665927121000642
Publikováno v:
Reference Module in Food Science
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::e179b7f0aa3ab76859d1c98bba2f6701
https://doi.org/10.1016/b978-0-323-85125-1.00001-6
https://doi.org/10.1016/b978-0-323-85125-1.00001-6
Autor:
Broghan A King, Devon R. Radford, Trevor J. DeVries, Anna K. Shoveller, Laura Arvaj, Anne Michelle Edwards, Julia Guazzelli Pezzali, Brian W. McBride, Philip Strange, Tiana G Owens, Sampathkumar Balamurugan, Daniel Ganesh
Publikováno v:
J Anim Sci
While the raw pet food market continues to grow, the risk of bacterial contamination in these types of diets is a major concern, with Salmonella enterica and Listeria monocytogenes being the most frequently associated pathogens in raw pet food produc
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::2a69af4226d1ee829328df034eb17f58
https://doi.org/10.1093/jas/skab253
https://doi.org/10.1093/jas/skab253
Autor:
Jitendra Patel, Harshavardhan Thippareddi, Sampathkumar Balamurugan, Julie Brassard, Manpreet Singh
Publikováno v:
Lebensmittel-Wissenschaft + [I.e. Und] Technologie. Food Science + Technology. Science + Technologie Alimentaire
LWT
LWT
The COVID-19 pandemic has worldwide impact in terms of number of illnesses, deaths and long-term sequelae. While the main route for the spread of the SARS-CoV-2 virus is person to person from respiratory droplets, survival of the virus in the air and
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::0bd6828e06ec6086993e5f8addc01d79
http://europepmc.org/articles/PMC7473465
http://europepmc.org/articles/PMC7473465
Publikováno v:
Frontiers in Microbiology, Vol 11 (2020)
Frontiers in Microbiology
Frontiers in Microbiology
The study examined the efficacy of using bacteriophage as an additive in a cooked-meat model system to control growth of contaminating Listeria monocytogenes during subsequent storage. Studies were designed where Listeria bacteriophage A511 and L. mo
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::85b07a0bdabe2c2b7a0906e4e6a96cde
https://www.frontiersin.org/article/10.3389/fmicb.2020.00779/full
https://www.frontiersin.org/article/10.3389/fmicb.2020.00779/full
Autor:
Philip Strange, Shai Barbut, Pawinee Inmanee, Sampathkumar Balamurugan, James De Souza, Tantawan Pirak
Publikováno v:
Journal of Food Protection. 81:1245-1251
The study investigated the effects of high pressure processing (HPP; 600 MPa for 3 min) and hot water (HW; 75°C for 15 min) pasteurization on the inactivation of inoculated Listeria monocytogenes, natural populations of lactic acid bacteria, Pseudom
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::c5ad3213049b4ec3916d69aa2cbf1f96
https://doi.org/10.4315/0362-028x.jfp-18-024
https://doi.org/10.4315/0362-028x.jfp-18-024