Search results

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
• Keywords : Freeze-drying, Cryoprotectant, Lactobacillus, Design, Bacteria, Cryopreservation
• Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 39 - n. 1

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
• Keywords : Freeze-drying, Cryoprotectant, Cell, Lactobacillus, Bacteria, Expérimentation, Amino acid
• Source: Annals of the University "Dunarea de Jos" of Galati (The), Fascicle VI. Food Technology - vol. 40 - n. 1

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
• Keywords : Microbiology, Lactobacillus, Bacteria, Fresh produce, Pork, Cold storage
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 56

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
• Keywords : Generality, Chilled food, Lactobacillus, Meat, Bacteria, Quality, Pork
• Source: Revue générale du Froid & du Conditionnement d'air - vol. 104 - n. 1143

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
• Keywords : Microtechnology, Lactobacillus, Survival, Production, Cold storage, Encapsulation, Freezing, Cheese
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 37

Limited microbial growth in Atlantic salmon packed in a modified atmosphere.

• Author(s) : MILNE D., POWELL S. M.
• Publication date: 2014/08
• Languages : English
• Keywords : Modified atmosphere, Microbiology, Lactobacillus, Pseudomonas, Salmon, Packaging, Lactic acid, CO2
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 42

Efecto de la fermentación controlada y la aplicación de frio en la obtención de col ácida de alta calidad.

Effect of controlled fermentation and cooling on the processing of high quality acid cabbage.

• Author(s) : JÁCOME SILVA L. G., SÁNCHEZ-RUBIO M., TABOADA-RODRÍGUEZ A., et al.
• Publication date: 2018/06/19
• Languages : Spanish
• Source: CYTEF 2018. IX Congreso Ibérico y VII Congreso Iberoamericano de Ciencias y Técnicas del Frío, Valencia, España, 19-21 junio 2018.
• Formats : PDF

Application of refrigeration for debittering table olives.

• Author(s) : DIEZ IZQUIERDO B., SAURA MARTINEZ J., ORTUNO TOMAS A. M., RIO CONESA J. del, FERRER AYALA M. A., TABOADA-RODRÍGUEZ A., MARÍN-INIESTA F.
• Publication date: 2022/04
• Languages : English
• Source: XI Congreso Ibérico y IX Congreso Iberoamericano de Ciencias y Técnicas del Frío, CYTEF 2022.
• Formats : PDF

Avaliação do efeito antagônico de espécies de Lactobacillus sobre Listeria monocytogenes in vitro.

Evaluation of the antagonistic effect of Lactobacillus species on Listeria monocytogenes in vitro.

• Author(s) : POPPI L. B., MANCILHA I. M. de, FERREIRA A. J. P., et al.
• Publication date: 2008/04
• Languages : Portuguese
• Keywords : Food, Microbiology, Listeria, Lactobacillus, Chilling, Cold storage
• Source: Braz. J. Food Technol. - vol. 11 - n. 2

Modelling bacterial growth of Lactobacillus curvatus as a function of acidity and temperature.

• Author(s) : WIJTZES T., WIT J. C. de, HUIS IN'T VELD J. H. J., RIET K. van 't, ZWIETERING M. H.
• Publication date: 1995/07
• Languages : English
• Keywords : Microbiology, Lactobacillus, Temperature, Acidity
• Source: Appl. environ. Microbiol. - vol. 61 - n. 7

Effect of nanocomposite packaging containing Ag and ZnO on inactivation of Lactobacillus plantarum in orange juice.

• Author(s) : EMAMIFAR A., KADIVAR M., SHAHEDI M., et al.
• Publication date: 2011/03
• Languages : English
• Keywords : Lactobacillus, Orange, Expérimentation, Packaging, Juice
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 22 - n. 3-4

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
• Keywords : Thermal treatment, Postharvest treatment, Lactobacillus, Bean, Survival, Vegetable, Cold storage
• Source: Bull. Potravin. Vysk. - vol. 44 - n. 3-4

IIR document

Predictive model for the effect of dissolved carbon dioxide and temperature on the growth of Lactobacillus sake.

• Author(s) : DEVLIEGHERE F., FRANSEN G., DEBEVERE J.
• Publication date: 1997/06/16
• Languages : English
• Keywords : Food, Chilled food, Modified atmosphere, Microorganism, Lactobacillus, Inhibition, Packaging, Ham, Development, CO2
• Source: Predictive Microbiology Applied to Chilled Foods Preservation
• Formats : PDF

Bacteriocin activity by Lactobacillus curvatus CWBI-B28 to inactivate Listeria monocytogenes in cold-smoked salmon during 4°C storage.

• Author(s) : GHALFI H., ALLAOUI A., DESTAIN J., et al.
• Publication date: 2006/05
• Languages : English
• Keywords : Listeria, Lactobacillus, Salmon, Process, Inhibition, Expérimentation, Cold storage, Smoking
• Source: Journal of Food Protection - vol. 69 - n. 5

Freeze-drying of Lactobacillus coryniformis Si3-effects of sucrose concentration, cell density, and freezing rate on cell survival and thermophysical properties.

• Author(s) : SCHOUG A., OLSSON J., CARLFORS J., et al.
• Publication date: 2006/08
• Languages : English
• Keywords : Freeze-drying, Lactobacillus, Survival, Crystallization, Water, Lactic acid
• Source: Cryobiology - vol. 53 - n. 1

Probiotic ice cream to boost oral health for children

A recent Indian study, which was published in the Journal of Clinical and Diagnostic Research, used ice cream to test the effectiveness of probiotic bacteria on oral health.

• Publication date : 2015/05/22

Rapid low-temperature process adds weeks to milk's shelf life

A rapid heating and cooling of milk significantly reduces the amount of harmful bacteria present, extending by several weeks the shelf life of milk, according to a Purdue University study.

• Publication date : 2016/09/06