Zobrazeno 1 - 10
of 47
pro vyhledávání: '"roberto rosmini"'
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Itali
Externí odkaz:
https://doaj.org/article/ec3e7830cda6437c849213842aeed05b
Autor:
Roberto Rosmini, Christoph Lämmler, Cosima Annemüller, Maria Cristina Fontana, Leonardo Alberghini, Andrea Serraino
Publikováno v:
Italian Journal of Animal Science, Vol 3, Iss 1, Pp 47-53 (2010)
The goal of the study was to genotypically compare S. aureus isolates from mastitis milk and raw milk to identify therelation between strains and to assess the enterotoxigenicity of the isolates. Eighty-three Staphylococcus aureus isolatesrecovered f
Externí odkaz:
https://doaj.org/article/42691fcec689482dadcfe14347f9ba79
Autor:
Federica Giacometti, Andrea Serraino, Giacomo Marchetti, Elisabetta Bonerba, Daniela Florio, Elena Bonfante, Renato G. Zanoni, Roberto Rosmini
Publikováno v:
Italian Journal of Food Safety, Vol 2, Iss 3, Pp e34-e34 (2013)
This study investigated the presence of Arcobacter species in two cheese factories; a total of 22 environmental samples and 10 food samples were collected from an artisanal and an industrial cheese factory; Arcobacter species were isolated after enri
Externí odkaz:
https://doaj.org/article/6e2af1d81e194c02a009263290249a25
Autor:
Andrea Serraino, Federica Giacometti, Giacomo Marchetti, Angelo V. Zambrini, Giampaolo Zanirato, Mattia Fustini, Roberto Rosmini
Publikováno v:
Italian Journal of Animal Science, Vol 12, Iss 3, Pp e68-e68 (2013)
This survey investigated the antimicrobials most commonly used in dairy herds and antimicrobial residues most frequently detected in milk to evaluate the suitability of rapid screening tests to determine antimicrobial residues in milk. The investigat
Externí odkaz:
https://doaj.org/article/3c689d9a2d5845339d7371fc3c003196
Autor:
Rocco Mancusi, Alcide Mosso, Gabriele Giani, Roberto Rosmini, Matilde Cecchini, Marcello Trevisani, Claudia Costanza
Publikováno v:
Italian Journal of Food Safety, Vol 2, Iss 1, Pp e7-e7 (2013)
Regulation EU 2073/2005 sets maximum concentration for histamine in fish and products thereof. To meet these criteria, manufacturers have to define performance objectives, such as the maximum allowed prevalence and number/activity of histamine-produc
Externí odkaz:
https://doaj.org/article/d5b99803e8e54223817d6755b58a199b
Autor:
Roberto Rosmini, Marina N. Losio, Federica Giacometti, Raffaela Riu, Paolo Daminelli, Giacomo Marchetti, Guido Finazzi, Andrea Serraino
Publikováno v:
Italian Journal of Animal Science, Vol 11, Iss 3, Pp e53-e53 (2012)
Water buffalo mozzarella cheese (WBMC) is a fresh pasta filata cheese produced from whole chilled buffalo milk. Although pasteurization of milk and the use of defined starter cultures are recommended, traditional technology involving the use of unpas
Externí odkaz:
https://doaj.org/article/661638fb62ee450295b980e25491eaad
Publikováno v:
Journal of Food Quality, Vol 2017 (2017)
Beeswax coating of foods put a barrier to oxygen, light, and vapour that can help to prevent oxidation of fat and pigments and water loss. The amounts of 2-thiobarbituric acid reactive substances (TBARS) and water activity (Aw) were assessed in Itali
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::9c89660a7cab0dca7c61b7ded736e47b
https://doaj.org/article/ec3e7830cda6437c849213842aeed05b
https://doaj.org/article/ec3e7830cda6437c849213842aeed05b
Autor:
Andrea Serraino, Federica Giacometti, Mattia Fustini, Paolo Bonilauri, Renzo Mion, Roberto Rosmini, Giuseppe Bolzoni, Norma Arrigoni, Annalisa Petruzzelli, Damiano Comin, Manila Bianchi, Stefano Bilei, Marco Tamba, Gianluca Rugna, Simonetta Amatiste, G. Cascone, Angelo Peli, Franco Tonucci, Paolo Daminelli, Lucia Decastelli
Publikováno v:
Journal of Food Protection. 76:1902-1907
Prevalence data were collected from official microbiological records monitoring four selected foodborne pathogens (Salmonella spp., Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter jejuni) in raw milk sold by self-service vending ma
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::a04e4f1b2a995787abe09d25e630655a
https://doi.org/10.4315/0362-028x.jfp-13-213
https://doi.org/10.4315/0362-028x.jfp-13-213
Publikováno v:
Alma Mater Studiorum Università di Bologna-IRIS
Summary Raw milk consumption has significantly increased in the last few years and it represents a public health risk for the consumers since it can harbour pathogenic microorganisms. The psychrotropic bacterium Listeria monocytogenes was chosen to p
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=dedup_wf_001::3d02f7c38246344994c7ac8b4bb04408
http://hdl.handle.net/11585/256519
http://hdl.handle.net/11585/256519
Autor:
Matilde Cecchini, Roberto Rosmini, Rocco Mancusi, R.M. Bini, G. Delle Donne, Marcello Trevisani
Publikováno v:
Italian Journal of Food Safety, Vol 1, Iss 3, Pp 35-39 (2012)
Histamine fish poisoning is quite common and occur in consequence of microbial decarboxylase whose activity begin early in the post-mortem but are triggered in consequence of abuse in the shelf life of fish products. In this study forty-eight samples
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::92664c31ae72ef8962b3c3d3557120f7
http://www.pagepressjournals.org/index.php/ijfs/article/view/788
http://www.pagepressjournals.org/index.php/ijfs/article/view/788