Journal of Food Protection

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Enterotoxin Production in Two-Culture Media by Yersinia enterocolitica Isolated from Sausages, Porcine Ceca and Tongues in San Luis, Argentina
Journal of Food Protection - Tập 54 - Trang 47-49 - 1991
Ana Maria S. De Guzman, Norma B.B. De Pederiva, Blas Micalizzi
FACTORS AFFECTING THE WISCONSIN MASTITIS TEST1
Journal of Food Protection - Tập 31 - Trang 289-292 - 1968
R.L. Richter, H.E. Randolph, A.W. Rudnick
The influence of chemical sanitizers, lysozyme, DNAase, storage time and temperature, hydrolytic rancidity, and heat treatment on the Wisconsin Mastitis Test (WMT) was studied. Concentrations of 25 to 50 ppm of iodophor and quaternary ammonium compound sanitizers caused significant reductions in WMT values. The test was not affected by chlorine, chloramine-T...... hiện toàn bộ
Destruction of Indigenous Bacillus Spores in Soymilk by Heat
Journal of Food Protection - Tập 52 - Trang 825-826 - 1989
Mark A. Bouno, Fahimeh Niroomand, Daniel Y.C. Fung, Larry E. Erickson
Mucosal Competitive Exclusion to Reduce Salmonella in Swine
Journal of Food Protection - Tập 62 - Trang 1376-1380 - 1999
Paula J. Fedorka-Cray, J.Stan Bailey, Norman J. Stern, Nelson A. Cox, Scott R. Ladely, Michael Musgrove
Detection and Quantification of Gluten during the Brewing and Fermentation of Beer Using Antibody-Based Technologies
Journal of Food Protection - Tập 78 - Trang 1167-1177 - 2015
Rakhi Panda, Hans F. Zoerb, Chung Y. Cho, Lauren S. Jackson, Eric A.E. Garber
Thermal Resistance of Single Strains of Shiga Toxin–Producing Escherichia coli O121:H19 and O157:H7 Based on Culture Preparation Method and Osmolyte-Reduced Water Activity
Journal of Food Protection - Tập 84 - Trang 122-127 - 2021
Jennifer C. Acuff, Kim Waterman, Jahnavi Ramakrishnan, Monica A. Ponder
THE EFFECT OF HEAT TREATMENT OF MILK UPON THE HYDROLYZABILITY OF LACTOSE BY THE ENZYME LACTASE1
Journal of Food Protection - Tập 33 - Trang 377-379 - 1970
W.L. Wendorff, C.H. Amundson, N.F. Olson
Heat treated, condensed skimmilk and nonfat dry milk (NDM) were treated with lactase enzyme obtained from Saccharomyces fragilis. The effect of heat treatment on lactose hydrolysis was determined. Forewarming treatments of 62.8, 68.3, 73.9, 79.5, and 85.0 C resulted in 17, 17, 100, 59, and 156 g, respectively, of lactose hydrolyzed. Concentrates with forewarming treatments of 62.8, 73.9, a...... hiện toàn bộ
Risk of Escherichia coli 0157:H7, Non-0157 Shiga Toxin-Producing Escherichia coli, and Campylobacter spp. in Food Animals and Their Products in Qatar
Journal of Food Protection - Tập 78 - Trang 1812-1818 - 2015
Hussni O. Mohammed, Korana Stipetic, Ahmed Salem, Patrick Mcdonough, Yung Fu Chang, Ali Sultan
CONTROL OF CLOSTRIDIUM BOTULINUM AND STAPHYLOCOCCUS AUREUS IN SEMI-PRESERVED MEAT PRODUCTS
Journal of Food Protection - Tập 35 - Trang 514-523 - 1972
Han's Riemann, W.H. Lee, C. Genigeorgis
Clostridium botulinum and Staphylococcus aureus are naturally occurring contaminants in semi-preserved meat products. They can be inhibited by (a) storage below 3 C, (b) 10% sodium chloride (brine concentration), (c) pH values below 4.5, or (d) proper combinations of these factors. However, most meat products do not have the pH values and brine concentrations required to completely inhibit...... hiện toàn bộ
Efficacy of LISTEX P100 at Different Concentrations for Reduction of Listeria monocytogenes Inoculated in Sashimi
Journal of Food Protection - Tập 80 - Trang 2094-2098 - 2017
S. Miguéis, C. Saraiva, A. Esteves
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