Zobrazeno 1 - 7
of 7
pro vyhledávání: '"Srilatha Pandrangi"'
Publikováno v:
LWT - Food Science and Technology. 39:844-851
The use of pressure-assisted thermal processing (PATP) to inactivate bacterial spores in shelf-stable low-acid foods, without diminishing product quality, has received widespread industry interest. Egg patties were inoculated with Bacillus stearother
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::50ab6f24bbc6453cc5ce0e29928e0603
https://doi.org/10.1016/j.lwt.2005.06.008
https://doi.org/10.1016/j.lwt.2005.06.008
Autor:
Srilatha Pandrangi, Luke F. LaBorde
Publikováno v:
International Journal of Food Science and Technology. 39:525-532
Summary The microbiological method for the determination of folate in plant foods uses the growth response of folate-dependent Lactobacillus rhamnosus in extracts that have been enzymatically treated to release the bound vitamin. However, the use of
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9c3ea2e7b7dded125f1e7b0735cf6062
https://doi.org/10.1111/j.1365-2621.2004.00812.x
https://doi.org/10.1111/j.1365-2621.2004.00812.x
Publikováno v:
Journal of Food Processing and Preservation. 24:303-314
The suspended solids, soluble and insoluble COD, and particle size were measured for lye peeling wastewater from the tomato industry. The wastewater was treated by conventional coagulation techniques using ferric chloride as a coagulant. Acidificatio
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::9b82a1e531ff0b8902d78f04d0294068
https://doi.org/10.1111/j.1745-4549.2000.tb00421.x
https://doi.org/10.1111/j.1745-4549.2000.tb00421.x
Publikováno v:
Journal of Vegetable Crop Production. 5:35-43
Weekly foliar calcium application to tomatoes (Lycopersicon esculentum cvs. OH 8245 and TR 12) after fruit set resulted in a decreased percentage of tomatoes that peeled completely during processing. There was a significant increase in the rupture di
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fa26392c85b4b51bd4f9b4c8055a3602
https://doi.org/10.1300/j068v05n02_05
https://doi.org/10.1300/j068v05n02_05
High pressure processing (HPP) holds the potential for preserving foods by a combination of elevated pressures (up to 900 MPa or approximately 9000 atmospheres) and moderate temperatures (up to 110 °C) over a short period of time. Although high pres
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::fc7a23454c0b62778d0952da5f46a3bd
https://doi.org/10.1016/b978-0-12-411479-1.00002-4
https://doi.org/10.1016/b978-0-12-411479-1.00002-4
Autor:
Ana Allende, Francisco Artés, B Ravindra Babu, V M Balasubramaniam, Domenico Cacace, Siaw Kiang Chou, Kian Jon Chua, Timothy D Durance, Marianne Dyrby, Pedro Elez-Martínez, Søren B Engelsen, David J Geveke, Adeline Goullieux, Mansel W Griffiths, Magnus Gudmundsson, Hannes Hafsteinsson, Flemming Hansen, Volker Heinz, Eamonn Hogan, C James, S J James, Zongchao Jia, Alan L Kelly, Dietrich Knorr, Monique Lacroix, Robert W Lencki, Pascual Lopez-Buesa, Olga Martín-Belloso, Timothy J Mason, Gauri S Mittal, Montserrat Mor-Mur, Naveen Nagaraj, K Niranjan, Valerie Orsat, Laura Otero, Jean-Pierre Pain, Luigi Palmieri, Srilatha Pandrangi, Ganapathi Patil, G S Vijaya Raghavan, KSMS Raghavarao, N K Rastogi, Enrique Riera, Serpil Sahin, Pedro D Sanz, Christine H Scaman, Jakob Søltoft-Jensen, Gülüm Sumnu, Da-Wen Sun, Stefan Toepfl, Antonio Vercet, Nanna Viereck, Brent Wathen, Josep Yuste, Liyun Zheng
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::8c5d15417fe8d31bc4b4171ebf670591
https://doi.org/10.1016/b978-012676757-5/50001-3
https://doi.org/10.1016/b978-012676757-5/50001-3
Publisher Summary High-pressure processing (HPP) retains food quality and natural freshness and extends shelf life. During high-pressure processing, food material is subjected to elevated pressures with or without adding heat to achieve microbial ina
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::151f8ea70cbab5c744166f339f84ec08
https://doi.org/10.1016/b978-012676757-5/50004-9
https://doi.org/10.1016/b978-012676757-5/50004-9