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Death of enterohemorrhagic Escherichia coli O157:H7 in real mayonnaise and reduced-calorie mayonnaise dressing as influenced by initial population and storage temperature.

• Author(s) : HATHCOX A. K., BEUCHAT L. R., DOYLE M. P.
• Publication date: 1995/12
• Languages : English
• Keywords : Microorganism, Sauce, Mayonnaise, Escherichia
• Source: Appl. environ. Microbiol. - vol. 61 - n. 12

Effect of oil content on the rheological and textural properties of mayonnaise.

• Author(s) : STERN P., MÍKOVÁ K., POKORNY J., et al.
• Publication date: 2007
• Languages : English
• Keywords : Sensory analysis, Rheology, Sauce, Mayonnaise, Cold storage
• Source: J. Food Nutr. Res. - vol. 46 - n. 1

Effect of mayonnaise pH and storage temperature on the behaviour of Listeria monocytogenes in ham salad and potato salad.

• Author(s) : HWANG C. A.
• Publication date: 2005/08
• Languages : English
• Keywords : Potato, Listeria, Salad, Ph, Mayonnaise, Ham, Storage condition
• Source: Journal of Food Protection - vol. 68 - n. 8

Neural network modelling of the fate of Salmonella enterica serovar Enteritidis PT4 in home-made mayonnaise prepared with citric acid.

• Author(s) : XIONG R., XIE G., EDMONDSON A. S., et al.
• Publication date: 2002/12
• Languages : English
• Keywords : Salmonella, Microbiology, Artificial neural network, Sauce, Modelling, Mayonnaise, Growth, Storage condition
• Source: Food Control The International Journal of HACCP and Food Safety - vol. 13 - n. 8

Effect of added citric acid and acetic acid on the survival of Staphylococcus aureus and Listeria monocytogenes in a mayonnaise-based salad.

• Author(s) : BORNEMEIER V. L., ALBRECHT J. A., SUMNER S. S.
• Publication date: 2006/05
• Languages : English
• Keywords : Staphylococcus, Citric acid, Listeria, Research, Survival, Salad, Mayonnaise, Expérimentation, Cold storage, Additive, Acetic acid
• Source: Food Prot. Trends - vol. 26 - n. 5

Risk assessment of Listeria monocytogenes in refrigerated acidified food products: data generation for development of a growth/no growth model.

• Author(s) : VERMEULEN A., GYSEMANS K., BERNAERTS K., et al.
• Publication date: 2005/05/02
• Languages : English
• Keywords : Food, Chilled food, Microbiology, Listeria, Research, Bacteria, Sauce, Mayonnaise, Growth
• Source: Proceedings of the Third International Symposium on applications of modelling as an innovative technology in the agri-food chain. Model-IT 2005.

Aktywnosc wody parametr trwalosci produktów spozywczych.

Water activity parameter on shelf life of food products.

• Author(s) : CWIERTNIEWSKI K., POLAK E., EGIERSKI K.
• Publication date: 2005/11
• Languages : Polish
• Source: Przemysl Spozywczy - vol. 59 - n. 11

The structural stability of freeze-thawed o/w emulsions.

• Author(s) : HASHIOKA Y., WATANABE M., SUZUKI T.
• Publication date: 2010/06/07
• Languages : English
• Source: ACRA2010. Asian conference on refrigeration and air conditioning: Tokyo, Japan, June 7-9, 2010.
• Formats : PDF