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491.
  • Evaluating the Growth of Li... Evaluating the Growth of Listeria monocytogenes in Refrigerated Ready-to-Eat Frankfurters: Influence of Strain, Temperature, Packaging, Lactate and Diacetate, and Background Microflora
    Pal, Amit; Labuza, Theodore P; Diez-Gonzalez, Francisco Journal of food protection, 09/2008, Volume: 71, Issue: 9
    Journal Article
    Peer reviewed
    Open access

    This research was conducted to study the growth of Listeria monocytogenes inoculated on frankfurters stored at different conditions as a basis for a safety-based consume by shelf life date label. ...
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492.
  • Determination of heterocycl... Determination of heterocyclic aromatic amines by capillary high-performance liquid chromatography with diode array detection in ready-to-eat cooked ham treated with electron-beam irradiation
    Rosales-Conrado, N; León-Gonzáles, M. E; Pérez-Arribas, L. V ... Analytical and bioanalytical chemistry, 06/2008, Volume: 391, Issue: 4
    Journal Article
    Peer reviewed

    Heterocyclic aromatic amines (HAs) are a group of mutagenic and carcinogenic substances present in significant amounts in cooked meat and fish that can potentially be formed during food processing ...
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493.
  • Comparison of the acceptabi... Comparison of the acceptability ratings of appetizers under laboratory, base level and high altitude field conditions
    Premavalli, K.S.; Wadikar, D.D.; Nanjappa, C. Appetite, 08/2009, Volume: 53, Issue: 1
    Journal Article
    Peer reviewed

    The relationship between laboratory and field ratings was investigated for six different appetizers, including four ready-to-reconstitute mixes and two ready-to-eat munches. Liking ratings on a ...
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494.
  • Evaluación microbiológica d... Evaluación microbiológica de alimentos listos para consumo procesados por pequeñas industrias costarricenses
    Rodríguez-Cavallini, Evelyn; Rodríguez, César; María del Mar Gamboa ... Archivos latinoamericanos de nutrición, 06/2010, Volume: 60, Issue: 2
    Journal Article
    Peer reviewed
    Open access

    gained popularity in recent times because they can be ingested without further thermic treatments. In this work, the microbiological quality and safety of 90 samples of RTE foods manufactured by ...
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495.
  • Novel use of Acacia senegal... Novel use of Acacia senegal (Super Gum™) and Anogeisus latifolia (Gatifolia SD) as functional ingredients in extruded snack products: Their role in manipulating product characteristics and modulating the potential glycaemic response of snack foods
    Brennan, Margaret A; Derbyshire, Emma; Tiwari, Brijesh K ... Die Stärke, September 2012, Volume: 64, Issue: 9
    Journal Article
    Peer reviewed

    Acacia senegal (in the form of Super Gum™) and Anogeissus latifolia (in the form of gum Gatifolia SD) were used in the manufacture of ready to eat extruded cereal snack products. Inclusions rates ...
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496.
  • Analysis of PCR-based metho... Analysis of PCR-based methods for characterization of Listeria monocytogenes strains isolated from different sources
    Cocolin, Luca; Stella, Simone; Nappi, Raffaella ... International journal of food microbiology, 08/2005, Volume: 103, Issue: 2
    Journal Article
    Peer reviewed

    Listeria monocytogenes strains, isolated from various sources (food, environment, and animals), were used to test different PCR-based methods to investigate their capability to define the strain ...
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497.
  • Antilisterial activities of... Antilisterial activities of salad dressings, without or with prior microwave oven heating, on frankfurters during simulated home storage
    Shen, Cangliang; Geornaras, Ifigenia; Kendall, Patricia A. ... International journal of food microbiology, 06/2009, Volume: 132, Issue: 1
    Journal Article
    Peer reviewed

    This study evaluated the antilisterial effects of salad dressings, as well as oils mixed with lemon juice or vinegar, on frankfurters during simulated home storage, without or with prior microwave ...
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498.
  • Applying the food safety ob... Applying the food safety objective and related standards to thermal inactivation of Salmonella in poultry meat
    Membré, J.M; Bassett, J; Gorris, L.G.M Journal of food protection, 09/2007, Volume: 70, Issue: 9
    Journal Article
    Peer reviewed
    Open access

    The objective of this study was to investigate the practicality of designing a heat treatment process in a food manufacturing operation for a product governed by a Food Safety Objective (FSO). ...
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499.
  • Changing the zinc:iron rati... Changing the zinc:iron ratio in a cereal-based nutritional supplement has no effect on percent absorption of iron and zinc in Sri Lankan children
    Hettiarachchi, Manjula; Liyanage, Chandrani; Hilmers, David ... British journal of nutrition, 04/2010, Volume: 103, Issue: 7
    Journal Article
    Peer reviewed
    Open access

    The Thriposha programme is a community-level nutrition intervention in Sri Lanka that provides a combination of energy, protein and micronutrients as a ‘ready-to-eat’ cereal-based food. We measured ...
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500.
  • Sensory profiling of electr... Sensory profiling of electron-beam irradiated ready-to-eat poultry frankfurters
    Johnson, Adrianne M.; Resurreccion, A.V.A. Food science & technology, 2009, 2009-00-00, 20090101, Volume: 42, Issue: 1
    Journal Article
    Peer reviewed

    Ready-to-eat poultry frankfurters were irradiated by electron-beam at medium doses of 0, 1, 2 and 3 kGy and evaluated for sensory characteristics over a 32 day refrigerated storage period. A ...
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