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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 | 학위논문 |
|---|---|
| 서명/저자사항 | Using Oxygen and Biopreservation as Hurdles to Improve Safety of Cooked Food during Storage at Refrigeration Temperatures. |
| 개인저자 | Munoz, Nydia. |
| 단체저자명 | Washington State University. Biological and Agricultural Engineering. |
| 발행사항 | [S.l.]: Washington State University., 2018. |
| 발행사항 | Ann Arbor: ProQuest Dissertations & Theses, 2018. |
| 형태사항 | 125 p. |
| 기본자료 저록 | Dissertation Abstracts International 79-11B(E). Dissertation Abstract International |
| ISBN | 9780438103689 |
| 학위논문주기 | Thesis (Ph.D.)--Washington State University, 2018. |
| 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 |
| 바로가기 | 
: 이 자료의 원문은 한국교육학술정보원에서 제공합니다. |
