Crossing the hurdle: the determinants of individual scientific performance [PDF]
, 2013 An original cross sectional dataset referring to a medium sized Italian university is implemented in order to analyze the determinants of scientific research production at individual level.
Baccini, Alberto +3 more
core +2 more sources
Hurdle Technology in Fruit Processing
Annual Review of Food Science and Technology, 2011 Conventional preservation technologies such as thermal processing ensure the safety and shelf life of fruit-derived products but can result in the loss of physicochemical and nutritional quality attributes. This review examines innovative hurdle techniques to obtain novel fruit products with fresh-like characteristics. The multifactorial processes were
Gómez, Paula Luisina +2 more
openaire +3 more sources
Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
Foods, 2015 The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods.
Domenico Meloni
doaj +1 more source
The food safety impact of salt and sodium reduction initiatives [PDF]
, 2014 Excessive or high salt or sodium intake is known to cause hypertension and other diseases. Within the United Kingdom voluntary targets for salt reduction have been set and laid out in the Secretary of State responsibility deal.
ACMSF +6 more
core +1 more source
Effect of lactid acid bacteria inoculants, formic acid, potassium sorbate and sodium benzoate on fermentation quality and aerobic stability of wilted grass silage [PDF]
, 2006 The efficiency of a novel strain of lactic acid bacteria inoculant (Lactobacillus plantarum VTT E-78076, E76) on the fermentation quality of wilted silage was studied.
Haikara, Auli +4 more
core +1 more source
Current Advances and Hurdles in Chimeric Antigen Receptor Technology [PDF]
Cancers, 2020 Since tumor-specific T cells were first utilized to treat melanoma patients in 1986 [...]
Mccomb, Scott, Lee, Seung-Hwan
openaire +2 more sources
Journal of Radiation Research and Applied Sciences, 2022 It is being investigated whether ultrasound can be used in conjunction with existing or new food preservation techniques in order to increase the scope of ultrasound's application in the food industry.
Mustafa Z. Mahmoud +3 more
doaj +1 more source
Efficacy of nisin A and nisin V semi-purified preparations alone and in combination with plant essential oils to control Listeria monocytogenes [PDF]
, 2015 peer-reviewedThe foodborne pathogenic bacterium Listeria is known for relatively low morbidity and high mortality rates reaching up to 25-30%. Listeria is a hardy organism and its control in foods represents a significant challenge.
Cotter, Paul D. +5 more
core +1 more source
Preservation and evaluation of spiced chayote juice using hurdle technology
Brazilian Journal of Food Technology, 2019 Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste.
Chesi Sangma +5 more
doaj +1 more source
Action des cultures protectrices : cas des germes lactiques sur la flore alimentaire indésirable [PDF]
Biotechnologie, Agronomie, Société et Environnement, 2011 Protective action of cultures: the case of lactic bacteria against undesirable food flora. Protective strains have been used for centuries in the fermentation of a variety of food.
Privat, K., Thonart, P.
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