Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Sirkka Mang"'
Autor:
Samart Dorn-In, Eva Daldrup, Sirkka Mang, Irene Esteban-Cuesta, Manfred Gareis, Karin Schwaiger
Publikováno v:
Journal of Food Protection, Vol 87, Iss 4, Pp 100246- (2024)
Manual separation of egg yolk from egg white using the eggshell is common practice in private households. For this, the egg is cracked and both components are separated by passing the egg yolk back and forth between the two halves of the eggshell, al
Externí odkaz:
https://doaj.org/article/bdc6bab484a044bb841209f1ac983c9e
Publikováno v:
Journal of Food Protection, Vol 87, Iss 2, Pp 100212- (2024)
Growth of meat microbiota usually results in spoilage of meat that can be perceived by consumers due to sensory changes. However, a high bacterial load does not necessarily result in sensory deviation of meat; nevertheless, this meat is considered un
Externí odkaz:
https://doaj.org/article/a29339c476f44a74a4f5a0c0b50d1fe5
Publikováno v:
SSRN Electronic Journal.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::735036a10b0914c78f46812360d14e11
https://doi.org/10.2139/ssrn.4127801
https://doi.org/10.2139/ssrn.4127801
Publikováno v:
International Journal of Food Microbiology. 378:109836
Pure isolates of Clostridium spp. are required when further investigations are needed, such as the characterisation of the colonies, sporulation and germination, biochemical analysis, growth rate and growth conditions, toxin production, spoilage pote
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::340a1e3fcfd3b4ef7ecfbfea79aa4411
https://doi.org/10.1016/j.ijfoodmicro.2022.109836
https://doi.org/10.1016/j.ijfoodmicro.2022.109836
Publikováno v:
International journal of food microbiology. 340
Sixty vacuum-packed beef samples retailed in Germany were investigated for the occurrence of cold-tolerant Clostridium spp. After a storage period at 4 °C for eight weeks, meat juice from all samples was processed for culturing, DNA extraction and S
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::f26ff24e059493cbe365ca65dadf6bb6
https://pubmed.ncbi.nlm.nih.gov/33461000
https://pubmed.ncbi.nlm.nih.gov/33461000
Autor:
Manfred Gareis, Samart Dorn-In, Sirkka Mang, Philipp-Michael Beindorf, Christoph Gottschalk, Florian Kaltner, Eunike Bahlinger, Karin Schwaiger
Publikováno v:
International Journal of Food Microbiology. 337:108932
Culturing methods are conventionally applied to investigate the contamination of food with several microorganisms after heat processing. However, with these methods, it is not possible to evaluate whether heat-treated meat products, such as cooked sa
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d4a4f07d94190c23a2e7a176ec291de9
https://doi.org/10.1016/j.ijfoodmicro.2020.108932
https://doi.org/10.1016/j.ijfoodmicro.2020.108932