Zobrazeno 1 - 10
of 41
pro vyhledávání: '"Yangjin, Jung"'
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Externí odkaz:
https://doaj.org/article/af8e067632e846178e36de5984fa7d3f
Publikováno v:
Microorganisms, Vol 12, Iss 10, p 1948 (2024)
Despite the widespread empirical adoption of calcium hypochlorite (Ca(ClO)2) for sanitizing 3/16-inch tubing after the maple sap collection season, there remains a dearth of scientific data on its best practice and effectiveness. To address this gap,
Externí odkaz:
https://doaj.org/article/e2cfb8013c11425da131c006f64d2b6d
Publikováno v:
Foods, Vol 13, Iss 17, p 2780 (2024)
Historically, tree sap has been used globally for medicinal purposes, in fermented beverages, and for syrup production. Maple tree sap is notably concentrated into syrup and is valued as a natural sweetener rich in phenolic compounds and minerals com
Externí odkaz:
https://doaj.org/article/32d809caaa3e4ff9a481e89e2dcc6331
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 7 (2023)
This study aimed to assess the microbiological quality of microgreen seeds purchased online, including the levels of total aerobic plate counts (APC), Escherichia coli/coliforms, mold & yeast, and the presence of Salmonella spp. and Listeria monocyto
Externí odkaz:
https://doaj.org/article/df75349dc93d4e3485f0a0c319f2c3f9
Autor:
Anna C. S. Porto-Fett, Armitra Jackson-Davis, Lamin S. Kassama, Marciauna Daniel, Michelle Oliver, YangJin Jung, John B. Luchansky
Publikováno v:
Microorganisms, Vol 8, Iss 3, p 360 (2020)
High pressure processing (HPP) was evaluated to inactivate Shiga toxin-producing Escherichia coli (STEC) in raw meatballs. Ground meat (>90% lean) was inoculated (ca. 7.0 log CFU/g) with a rifampicin-resistant cocktail of eight STEC strains (O26:H11,
Externí odkaz:
https://doaj.org/article/aa7db34999fd403086a9d58a2750f986
Publikováno v:
Food science and technology international = Ciencia y tecnologia de los alimentos internacional.
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=pmid________::48ea6598ab12d81d59c71ef1a439e9e5
https://pubmed.ncbi.nlm.nih.gov/35538885
https://pubmed.ncbi.nlm.nih.gov/35538885
Autor:
John B. Luchansky, Bradley A. Shoyer, Yangjin Jung, Anna C. S. Porto-Fett, Laura E. Shane, Manuela Osoria
Publikováno v:
Journal of Food Protection. 83:434-442
The viability of Shiga toxin-producing Escherichia coli (STEC), Salmonella, and Listeria monocytogenes within plant- and beef-based burgers was monitored during storage and cooking. When inoculated (ca. 3.5 log CFU/g) into 15-g portions of plant- or
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a6b228151cf769c90b578f0b7f441185
https://doi.org/10.4315/0362-028x.jfp-19-449
https://doi.org/10.4315/0362-028x.jfp-19-449
Publikováno v:
Food Quality and Safety. 6
The efficacy of commercially available antimicrobials for fresh produce—electrolyzed water (EW; around 60 mg/L of free chlorine), a combination of lactic acid and phosphoric acid-based (LPA) and citric acid-based (CA)—was compared with tap water
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::4149665ba55d0ee32bb81cb984722c37
https://doi.org/10.1093/fqsafe/fyac019
https://doi.org/10.1093/fqsafe/fyac019
Autor:
Minh Duong, Anna, C.S. Porto-Fett, Bradley A Shoyer, Yangjin Jung, Laura, E. Shane, Manuela Osoria, Elizabeth Henry, Benjamin, J. Chapman, John, B. Luchansky
Turkey burgers (ca. 1.25 or 2.5 cm thick) were inoculated (ca. 6.5 log CFU/g) with a Salmonella spp. cocktail, stored at 4 °C (18 h) or –20°C (30 d), and then cooked in 15 or 30 mL of canola oil. Regardless of oil volume, cooking refrigerated 1.2
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=od______2659::c433e6a6c299e7b3f29a538b0b946306
https://zenodo.org/record/6882686
https://zenodo.org/record/6882686
Autor:
Sarah J. Cope, Lianna McGEARY, Zachary Trauger, Laura E. Shane, Lauren Harkins, Bradley A. Shoyer, Benjamin Chapman, Stephen G. Campano, Melanie Mayhew, Manuela Osoria, Yangjin Jung, Amy Klinedinst, John B. Luchansky, Anna C. S. Porto-Fett
Publikováno v:
Journal of Food Protection. 82:1249-1264
Meat bars are dried snacks containing a mixture of meat, berries, and nuts. To explore consumer awareness of meat bars, we conducted two online, nationally representative surveys and established that 70.8% (743 of 1,050) of U.S. citizens were unfamil
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_________::dff00d3ec4f267e8857094dacd12a210
https://doi.org/10.4315/0362-028x.jfp-18-453
https://doi.org/10.4315/0362-028x.jfp-18-453