(1999). Spoilage of stored, processed, and preserved foods. In J.I. Pitt and A.D. Hocking (eds). Fungi and Food Spoilage. Gaithersburg, MD: Aspen Publishers. (506).Pitt JI, Hocking AD. Spoilage of stored, processed and preserved foods. In: Fungi and food spoilage. 3rd ed. New ...
Spoilage of Stored, Processed and Preserved Foods Fungi and Food Spoilage. Springer, US.Pitt JI, Hocking AD. Spoilage of stored, processed and preserved foods. In: Fungi and food spoilage. 3rd ed. New York: Springer; 2009. pp. 401e21....
Studies on the Sulfite and Heat Resistance of Clostridia Responsible for Flat Sour Spoilage of Canned Foods Fifty chickens prepared for sale and 15 samples each of minced and non-minced chicken for use as raw material for processed food were collected and strains of Clostridium perfringens were iso...
W. Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions. Food Microbiol. 83, 211–218 (2019). Article CAS PubMed Google Scholar Martin, N. H., Murphy, S. C., Ralyea, R. D., Wiedmann, M. & Boor, K. J. When cheese...
and 4) spoilage of heat processed foods and soft drinks by heat-resistant fungi.In accordance with an international concern about food safety, mycotoxin co... SI Udagawa - 《Nippon Ishinkin Gakkai Zasshi》 被引量: 0发表: 2005年 Food spoilage fungi. I!. Heat-resistant fungi particularly susc...
to foods while the foods are in their growing stages. For instance, fruits are often contaminated with yeasts because yeasts ferment the carbohydrates in fruits.Artificial contaminationoccurs when food is handled or processed, such as when fecal bacteria enter food through improper handling procedures....
2019, World Journal of Microbiology and Biotechnology Nature Abhors a Vacuum: Highly Diverse Mechanisms Enable Spoilage Fungi to Disperse, Survive, and Propagate in Commercially Processed and Preserved Foods 2019, Comprehensive Reviews in Food Science and Food Safety Talaromycolides A-C, Novel Phenyl-...
This imbalance can distort the natural colors of food, making processed food look unappealing while also exposing it to the risk of spoilage. 这种不平衡会扭曲粮食的自然色彩,使加工食品似乎缺乏吸引力,同时它也暴露了变质的危险。 ParaCrawl Corpus FOOD SERVICE DISPLAY CASE LIGHTING Display lamps on...
However, consumers are currently demanding wholesome, fresh-like, and safe foods with... Rosa,M.,Raybaudi-Massilia,... - 《Comprehensive Reviews in Food Science & Food Safety》 被引量: 290发表: 2009年 Microbial, Enzymatic, and Chemical Changes During Storage of Fresh and Processed Orange ...
Microbiological aspects of thermally processed foods. Journal of Applied Microbiology. 2005;98(6):1381-1386 [19] Hotchkiss J. Safety Considerations in Active Packaging. Active Food Packaging. Springer, US; 1995. pp. 238-255 [20] Brody AL, Bugusu B, Han JH, Sand CK, McHugh TH. Innovative...