Výsledky vyhledávání - "Susan K. Kovats"

Evaluation of the Microbiological Safety of Tempeh Made from Unacidified Soybeans

Autor: Louise Meske, Michael P. Doyle, Susan K. Kovats, Nobumasa Tanaka, Jean A. Guggisberg

Publikováno v: Journal of food protection. 48(5)

Studies were done to evaluate the safety of tempeh made from unacidifed soybeans and inoculated with different bacterial pathogens. Pathogens were added to either the soybeans before fermentation by Rhizopus oligosporus or the tempeh after fermentati

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::1c339f6b5223512d3627c34a9099a93c
https://pubmed.ncbi.nlm.nih.gov/30943640

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Improved Procedure for Determining Water Activity in a High Range

Autor: Nobumasa Tanaka, Lynda M Finn, Walter D Flom, Susan K. Kovats

Publikováno v: Journal of AOAC INTERNATIONAL. 69:952-956

A procedure for accurate determination of water activity (aw) in a high range (aw between 0.920 and 0.970) using a Beckman Hygroline apparatus was devised because the prescribed calibration procedure was inadequate. This new procedure uses NaCl solut

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::6d1f70d36cc984108a268239ba034d5c
https://doi.org/10.1093/jaoac/69.6.952

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Evaluation of the Microbiological Safety of Tofu

Autor: Michael P. Doyle, Susan K. Kovats, Nobumasa Tanaka

Publikováno v: Journal of Food Protection. 47:618-622

Studies were done to evaluate the safety of tofu inoculated with different bacterial pathogens and held at different temperatures. Clostridium botulinum (type A and/or B) toxin was produced in tofu after 1 and 3 wk of storage at 25 and 15°C, respect

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::d2340d5085bc7438be27cd9c50963dc0
https://doi.org/10.4315/0362-028x-47.8.618

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Evaluation of the Bacteriological Safety of Low-Salt Miso

Autor: Susan K. Kovats, Jean A. Guggisberg, Louise Meske, Michael P. Doyle, Nobumasa Tanaka

Publikováno v: Journal of Food Protection. 48:435-437

Studies were done to evaluate the safety of three different low-salt (2.36 to 5.79% NaCl) misos inoculated with different bacterial pathogens. Clostridium botulinum types A and B (inoculum level of ca. 120 spores/g) did not produce toxin in any of th

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::10dcf9e499d659808d94082d92425601
https://doi.org/10.4315/0362-028x-48.5.435

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