Zobrazeno 1 - 10
of 242
pro vyhledávání: '"Vijay K. Juneja"'
Autor:
Ezequiel Hernandez-Mendoza, Etna Aida Peña-Ramos, Vijay K. Juneja, Miguel Ángel Martínez-Téllez, Humberto González-Ríos, María de la Cruz Paredes-Aguilar, Martin Valenzuela-Melendres, Emmanuel Aispuro-Hernández
Publikováno v:
Microbiology Research, Vol 15, Iss 2, Pp 889-899 (2024)
Lactic acid bacteria (LAB) can produce peptides known as bacteriocins with antagonistic activity against foodborne pathogens. The potential of LAB isolated from the surface of jalapeno peppers to produce bacteriocins with antagonistic activity agains
Externí odkaz:
https://doaj.org/article/82b5a4785780461ea9a79bb2461af145
Autor:
Mario A. Gutiérrez-Chocoza, Julio C. López-Romero, Alfonso García-Galaz, Humberto González-Ríos, Aida Peña-Ramos, Vijay K. Juneja, Anna J. Pérez-Báez, Martín Valenzuela-Melendres
Publikováno v:
Applied Food Research, Vol 3, Iss 2, Pp 100336- (2023)
Temperature abuse often occurs during the elaboration and storage of Mexican-style pork chorizo that usually is prepared following a diversity of recipes with variations of the ingredients mainly the amount of vinegar added, causing fluctuation in th
Externí odkaz:
https://doaj.org/article/dcf3ea3b999b44d0962a55b27699dc3b
Publikováno v:
Journal of Food Protection, Vol 86, Iss 9, Pp 100107- (2023)
The thermal stability properties of pediocin at 310, 313, 323, 333, 343, and 348 K (37, 40, 50, 60, 70, and 75°C, respectively) are reported in this study. A theoretical approach, such as the molecular dynamics method, was used to analyze the struct
Externí odkaz:
https://doaj.org/article/9a2fb34b6e18445aade94cf5c6725b80
Autor:
Megan L. Fay, Joelle K. Salazar, Josephina George, Nirali J. Chavda, Pravalika Lingareddygari, Gayatri R. Patil, Vijay K. Juneja, David T. Ingram
Publikováno v:
Journal of Food Protection, Vol 86, Iss 5, Pp 100075- (2023)
Two recent foodborne illness outbreaks linked to specialty mushrooms have occurred in the United States, both representing novel pathogen-commodity pairings. Listeria monocytogenes and Salmonella enterica were linked to enoki and wood ear mushrooms,
Externí odkaz:
https://doaj.org/article/b62267b61a674afab4cad15bc0e0e43f
Autor:
Ezequiel Hernandez-Mendoza, Etna Aida Peña-Ramos, Vijay K. Juneja, Martin Valenzuela-Melendres, Maria Susana Scheuren-Acevedo, Marangeli Osoria
Publikováno v:
Journal of Food Protection, Vol 86, Iss 5, Pp 100086- (2023)
Mild cooking thermal treatments, like sous-vide, can compromise ground meat entrees such as meatballs with chipotle sauce, especially when salt levels are reduced during its preparation. Listeria monocytogenes is a thermoresistant pathogen that can b
Externí odkaz:
https://doaj.org/article/cd3b50d4327145d1a0f32ad9423c80ad
Autor:
Subash Shrestha, Jerry J. Erdmann, Michelle Riemann, Kevin Kroeger, Vijay K. Juneja, Ted Brown
Publikováno v:
Journal of Food Protection, Vol 86, Iss 5, Pp 100081- (2023)
Formulating ready-to-eat (RTE) products with growth inhibitors minimizes the risk of listeriosis. In part I, RTE egg products formulated with 6.25 ppm nisin were evaluated to control Listeria monocytogenes. Individual experimental units were surface
Externí odkaz:
https://doaj.org/article/c1db47732615486cb64cd5c8b5f14633
Autor:
Vijay K. Juneja, John N. Sofos
Understand how to control microbial pathogens and toxic agents at all stages of the food supply chain.
Autor:
Julio César, López-Romero, Jimena, García-Dávila, Etna Aida, Peña-Ramos, Humberto, González-Ríos, Martín, Valenzuela-Melendres, Marangeli, Osoria, Vijay K, Juneja
Publikováno v:
Journal of Food Protection. 85:1635-1639
The objective of the present study was to analyze the combined effect of heat treatment (55 to 62.5°C) and citral (0 to 3%) on the heat resistance of Escherichia coli O104:H4 inoculated into ground beef. Inoculated meat packages were immersed in a c
Publikováno v:
Foodborne Pathogens and Disease. 19:622-629
Publikováno v:
Reference Module in Food Science ISBN: 9780081005965
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::0d8a0edc64710dc286b88a5568781452
https://doi.org/10.1016/b978-0-12-822521-9.00089-7
https://doi.org/10.1016/b978-0-12-822521-9.00089-7