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Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures
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| 자료유형 | E-Book |
|---|---|
| 개인저자 | Munoz, Nydia. |
| 단체저자명 | Washington State University. Biological and Agricultural Engineering. |
| 서명/저자사항 | Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures. |
| 발행사항 | [S.l.] : Washington State University., 2018 |
| 발행사항 | Ann Arbor : ProQuest Dissertations & Theses, 2018 |
| 형태사항 | 125 p. |
| 소장본 주기 | School code: 0251. |
| ISBN | 9780438103689 |
| 일반주기 |
Source: Dissertation Abstracts International, Volume: 79-11(E), Section: B.
Adviser: Shyam Sablani. |
| 요약 | Cook-chill food products are of concern because they can support the microbial growth of pathogens when subjecting to time/temperature abuses during processing and distribution. The maximum recommended storage temperatures for such products is 5 |
| 요약 | The first strategy investigated the use of headspace oxygen in different model foods to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized chilled food at various storage temperatures. Results showed that the structure an |
| 요약 | In the second strategy, the antagonistic activity of Lactobacillus rhamnosus GG on five pathogens and its heat sensitivity in soup products were observed. Then Lactobacillus rhamnosus GG effectiveness as a protective culture on Listeria and Salm |
| 일반주제명 | Food science. |
| 언어 | 영어 |
| 기본자료 저록 | Dissertation Abstracts International79-11B(E). Dissertation Abstract International |
| 대출바로가기 | http://www.riss.kr/pdu/ddodLink.do?id=T14996760 |
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| No. | 등록번호 | 청구기호 | 소장처 | 도서상태 | 반납예정일 | 예약 | 서비스 | 매체정보 |
|---|---|---|---|---|---|---|---|---|
| 1 | WE00024381 | DP 641 | 가야대학교/전자책서버(컴퓨터서버)/ | 대출불가(별치) |
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