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Application of plackett-Burman design in screening freeze drying cryoprotectants from Lactobacillus Bulgaricus.
- Author(s) : SHU G., HUI Y., CHEN S., et al.
- Publication date: 2015/08
- Languages : English
- Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 39 - n. 1
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Biopreservative effect of the natural antimicrobial substance from Lactobacillus paracasei subsp. tolerans FX-6 on fresh pork during chilled storage.
- Author(s) : MIAO J., PENG W., LIU G., et al.
- Publication date: 2015/10
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 56
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Optimisation of lactobacillus rhamnosus viability during freeze-drying by box-behnken design.
- Author(s) : ZHAO Y., HUO X., ZHANG Y., et al.
- Publication date: 2016/08
- Languages : English
- Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 40 - n. 1
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La biopréservation, une barrière complémentaire au froid pour garantir la qualité de la viande de porc fraîche.

Bioconservation, an additional safeguard to refrigeration in order to guarantee the quality of fresh pork meat.
- Author(s) : FEURER C., ELLOUZE M.
- Publication date: 2014/05
- Languages : French
- Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1143
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Limited microbial growth in Atlantic salmon packed in a modified atmosphere.
- Author(s) : MILNE D., POWELL S. M.
- Publication date: 2014/08
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 42
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A simple method to evaluate the shelf life of refrigerated rabbit meat.
- Author(s) : PEREIRA M., MALFEITO-FERREIRA M.
- Publication date: 2015/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 49
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Survival of microencapsulated Bifidobacterium longum in Cheddar cheese during production and storage.
- Author(s) : AMINE K. M., CHAMPAGNE C. P., RAYMOND Y., et al.
- Publication date: 2014/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 37
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EFFECT OF WATER ACTIVITY ON THE VIABILITY OF FREEZE-DRIED BIFIDOBACTERIA AND LACTIC ACID BACTERIA.
- Author(s) : ISHIBASHI N.
- Publication date: 1985/05/20
- Languages : English
- Source: Fundamentals and Applications of Freeze-Drying to Biological Materials, Drugs and Foodstuffs.
- Formats : PDF
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Survival rate analysis of freeze-dried lactic acid bacteria using the Arrhenius and z-value models.
- Author(s) : YAO A. A., BERA F., FRANZ C., et al.
- Publication date: 2008/02
- Languages : English
- Source: Journal of Food Protection - vol. 71 - n. 2
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IIR document

Detection of antimicrobial-producing lactic acid bacteria in cold-stored fresh-cut vegetables.
- Author(s) : GÓMEZ R., MUÑOZ M., ANCOS B. de, et al.
- Publication date: 2000/10/19
- Languages : English
- Formats : PDF
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Combined effect of reuterin and lactic acid bacteria bacteriocins on the inactivation of food-borne pathogens in milk.
- Author(s) : ARQUÉS J. L., RODRÍGUEZ E., NUÑEZ M., et al.
- Publication date: 2011/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
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Lactic acid bacteria in an alginate film inhibit Listeria monocytogenes growth on smoked salmon.
- Author(s) : CONCHA-MEYER A., SCHÖBITZ R., BRITO C., et al.
- Publication date: 2011/03
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4
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IIR document

THE APPLICATION OF LACTIC ACID BACTERIA FOR PSYCHROTROPHIC FLORA GROWTH LIMITATION ON RAW FISH IN COLD STORAGE CONDITIONS.
- Author(s) : LESZCZYNSKA A., FIK M.
- Publication date: 1983/08/07
- Languages : English
- Source: [Refrigeration serving humanity]. Proceedings of the XVI^th international Congress of Refrigeration.
- Formats : PDF
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Viability of lactic acid bacteria Lactobacillus acidophilus in the heat-treated beans (Phaseolus vulgaris L.).

[In Slovak. /En slovaque.]
- Author(s) : PANGHYOVÁ E., GLONCÁKOVÁ B.
- Publication date: 2005
- Languages : Slovak
- Source: Bull. Potravin. Vysk. - vol. 44 - n. 3-4
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In vitro tests of suitability of bacteriocin-producing lactic acid bacteria, as potential biopreservation cultures in vacuum-packaged cold-smoked salmon.
- Author(s) : TOMÉ E., PEREIRA V. L., LOPES C. I., et al.
- Publication date: 2008/05
- Languages : English
- Source: Food Control The International Journal of HACCP and Food Safety - vol. 19 - n. 5
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How to reuse the condensate water from air conditioners?

Review of the different uses of the condensate water rejected by air conditioners.
- Publication date : 2020/09/04
- Subjects: Developing country
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Cryogenic nitrogen in the food and beverage industry

The adoption of cryogenic processes in the food and beverage industry is predominantly driven by liquid nitrogen (LIN), and it is the preferred candidate for food chilling and...
- Last update : 2023/11/07
- Langues : English, French
- Themes : Freezing of foodstuffs
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