Results 191 to 200 of about 47,321 (245)
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2006
Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage Detection, identification and enumeration methods for spoilage yeasts Detection, identification and enumeration methods for spoilage moulds Modelling microbial spoilage Determining the stability and shelf-life of foods.
Dijksterhuis, J., Samson, R.a.
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Part 1 Detection and analysis of food spoilage: Quantitative detection and identification methods for microbial spoilage Detection, identification and enumeration methods for spoilage yeasts Detection, identification and enumeration methods for spoilage moulds Modelling microbial spoilage Determining the stability and shelf-life of foods.
Dijksterhuis, J., Samson, R.a.
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2017
Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
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Food Spoilage Microorganisms: Ecology and Control focuses on the occurrence, outbreak, consequences, control, and evaluation of spoilage microorganisms in food, providing the necessary basic knowledge of food spoilage ecology and control so as to ensure food safety, especially in developing countries where food hygiene in storage requires special care.
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Microorganisms associated with the spoilage of Pupuru
Food Control, 2010Abstract This study involved evaluation of physicochemical and microbiological changes in dried Pupuru (fermented, smoke dried cassava) balls under storage conditions simulating those currently used by the traditional processors. The aim was to understand the process of spoilage with a view to reducing the rate.
T.A. Shittu +3 more
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Yeasts in table olive processing: Desirable or spoilage microorganisms?
International Journal of Food Microbiology, 2012Yeasts are unicellular eukaryotic microorganisms isolated from many foods, and are commonly found in table olive processing where they can play a double role. On one hand, these microorganisms can produce spoilage of fruits due to the production of bad odours and flavours, the accumulation of CO(2) leading to swollen containers, the clouding of brines,
F N, Arroyo-López +7 more
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Spoilage microorganisms: risks and control
2015Fermented meat products have a long tradition of use throughout human history, associated with health and safety. Spoilage bacteria are generally eliminated from these products during processing, the different steps of which (such as fermentation, curing, and drying) represent hurdles for these species.
Champomier-Verges, Marie-Christine +1 more
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Spoilage and pathogenic microorganisms in animal feed
International Biodeterioration & Biodegradation, 1993Abstract Fungi are the principal cause of spoilage of animal feed, particularly cereals and legumes. In addition, some fungal species may elaborate toxins which cause serious disease in animals consuming the feed. Bacterial spoilage may also occur although the problem is relatively uncommon because the water activity of dry feed is too low to permit ...
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Effect of Xylitol on Some Food‐Spoilage Microorganisms
Journal of Food Science, 1981ABSTRACT The effect of 0.5% xylitol, 0.5% glucose, and their mixture on the growth and the pH of the cultures of six food‐spoilage microorganisms was studied. 0.1% xylitol inhibited most potently the growth of Clostridium butyricum and Lactobacillus bulgaricus , strongly ...
KAUKO K. MÄKINEN, EVA SÖDERLING
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Water Relations of Food Spoilage Microorganisms
1957Publisher Summary This chapter is concerned with the quantitative data that are available at present, and with propounding the view that the water requirements of microorganisms are best considered in terms of the activity of the water in the immediate environment of the organisms.
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Relevant Pathogenic and Spoilage Microorganisms in Vegetable Products
2018Consumption of vegetables has tremendously increased in the world during the past few decades because of their health benefits. During 1999–2014, a total of 139 vegetable-related outbreaks were reported by the Centers for Disease Control and Prevention (CDC) in the USA.
Abani K. Pradhan +2 more
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Undesirable Compounds and Spoilage Microorganisms in Wine
2016Ethyl carbamate (EC) and biogenic amines (BA) are the only wine compounds of microbial origin with undesirable effects on health. In excessive concentrations, the former is said to be carcinogenic and the latter may induce allergenic-like effects. EC is produced by the reaction of ethanol with urea and, to a very minor extent, citrulline, resulting ...
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