Zobrazeno 1 - 10
of 3 233
pro vyhledávání: '"Thermal Inactivation"'
Publikováno v:
Zhongguo shipin weisheng zazhi, Vol 36, Iss 7, Pp 812-817 (2024)
ObjectiveTo explore the effect of sous-vide on the thermal inactivation rules of Listeria monocytogenes in different matrix， the thermal inactivation of Listeria monocytogenes in different substrates at different temperatures was studied.MethodsFiv
Externí odkaz:
https://doaj.org/article/b98ced15b7c640d5a21bb999de005f63
Autor:
Anna C.S. Porto-Fett, Laura E. Shane, Bradley A. Shoyer, Manuela Osoria, Aaron Beczkiewicz, Kristina Barlow, Brad Webb, Bryce Merrill, Marie Hooker, Bryan T. Vinyard, John B. Luchansky
Publikováno v:
Journal of Food Protection, Vol 87, Iss 12, Pp 100381- (2024)
Cooking parameters elaborated in the U.S. Department of Agriculture’s Food Safety and Inspection Service Cooking Guideline for Meat and Poultry Products (Appendix A) were evaluated for inactivation of Salmonella spp. in pot pies. To prepare dough f
Externí odkaz:
https://doaj.org/article/ee2a2bd7a83a4c16bc2d7850d712e9e1
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100466- (2024)
This study assessed the effect of pH (5.7, 6.8, and 8.0, adjusted using phosphate buffer) and calcium chloride (0.2 g kg-1, 0.6 g kg-1, and 1.0 g kg-1) on the chlorophyllase (Chlase) activity and thermal inactivation in mulberry leaves at temperature
Externí odkaz:
https://doaj.org/article/f8f98d17769b4457971ba26b259c2607
Autor:
Chatchol Kongsinkaew, Kant Hongphankul, Thanakorn Soontornkitlert, Worawat Surarit, Manote Sutheerawattananonda, Phongphat Thitasirikul, Soisuda Pornpukdeewattana, Supenya Chittapun, Ketnarin Panpeang, Theppanya Charoenrat
Publikováno v:
Applied Food Research, Vol 4, Iss 2, Pp 100446- (2024)
This study investigates the feasibility of using soy milk as a substrate for cultivating Lactobacillus casei and its subsequent conversion into paraprobiotics. The research focuses on optimizing the fermentation process from shake flasks to bioreacto
Externí odkaz:
https://doaj.org/article/c6407ef5428d4b8cad33591429b67661
Publikováno v:
CyTA - Journal of Food, Vol 22, Iss 1 (2024)
The individual and combined effects of electron beam (EB) irradiation and thermal treatments were investigated on Chinese braised beef samples inoculated with Bacillus cereus spores. Log reductions of 1.19, 2.10, and 3.62 log CFU/g were recorded for
Externí odkaz:
https://doaj.org/article/f14c078d46b64c09b169050922ece66e
Publikováno v:
Journal of Food Protection, Vol 87, Iss 8, Pp 100325- (2024)
With the emergence of clade 2.3.4.4b H5N1 highly pathogenic avian influenza virus (AIV) infection of dairy cattle and its subsequent detection in raw milk, coupled with recent AIV infections affecting dairy farm workers, experiments were conducted to
Externí odkaz:
https://doaj.org/article/62ba4e5bdb544a90a56df4cbc5d4c053
Publikováno v:
Poultry Science, Vol 103, Iss 8, Pp 103961- (2024)
ABSTRACT: Salmonella and Campylobacter are major foodborne pathogens that cause outbreaks associated with contaminated chicken liver. Proper cooking is necessary to avoid the risk of illness to consumers. This study tested the thermal inactivation of
Externí odkaz:
https://doaj.org/article/d633c1b9f7634438b45a90d7cbd4b9a0
Autor:
Cheng, Teng a, b, Zhao, Jiale a, b, Chen, Long c, Lv, Jing a, b, Hu, Jianhang a, b, Sun, Wenhao a, b, Yang, Feixue a, b, Ding, Huanyun a, b, Xiang, Qisen a, b, ⁎, Bai, Yanhong a, b, ⁎
Publikováno v:
In Innovative Food Science and Emerging Technologies March 2025 100
Autor:
Fernando Sampedro, Pedro E. Urriola, Jennifer L. G. van de Ligt, Declan C. Schroeder, Gerald C. Shurson
Publikováno v:
Frontiers in Veterinary Science, Vol 11 (2024)
IntroductionThere are no microbiological regulatory limits for viruses in animal feed and feed ingredients.MethodsA performance objective (PO) was proposed in this study to manufacture a spray-dried porcine plasma (SDPP) batch absent of any infectiou
Externí odkaz:
https://doaj.org/article/c513d16a973a4739a43981f6bff644e5
Publikováno v:
Journal of Food Protection, Vol 87, Iss 6, Pp 100280- (2024)
A validation study was conducted to investigate the effect of the English muffin baking process to control Salmonella contamination and to study the thermal inactivation kinetic parameters (D- and z-values) of Salmonella in English muffin dough. The
Externí odkaz:
https://doaj.org/article/ca2e9802e15f48e9b0109569f463d1b2