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You searched for: Subject "storage temperature" Remove constraint Subject: "storage temperature" Journal Lebensmittel-Wissenschaft + [i.e. und] Technologie Remove constraint Journal: Lebensmittel-Wissenschaft + [i.e. und] Technologie Publication Year 2016 Remove constraint Publication Year: 2016
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1. Aging of craft durum wheat beer fermented with sourdough yeasts

Author:
Mascia, Ilaria; Fadda, Costantino; Karabín, Marcel; Dostálek, Pavel; Del Caro, Alessandra
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.65 pp. 487-494
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; alcohols; beers; brewers yeast; carbonyl compounds; cold storage; color; durum wheat; esters; physicochemical properties; sensory properties; shelf life; sourdough;     Show all 13 Subjects
Abstract:
... The shelf life of three different craft durum wheat beers, brewed in a Sardinian micro-brewery, fermented with autochthonous yeasts isolated from sourdough and commercial yeasts, were studied over a period of 6 months at two different temperatures: shelf temperature (28 °C) and normal cold storage temperature (8 °C). The results showed that the three beers had similar physico-chemical, volatile an ...
DOI:
10.1016/j.lwt.2015.08.026

2. Effect of abusive storage temperatures on growth and survival of Escherichia coli O157:H7 on leafy salad vegetables in Egypt

Author:
Khalil, Rowaida K.S.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.65 pp. 954-962
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Escherichia coli O157; ambient temperature; antioxidant activity; bacteria; flavonoids; food safety; food service; leaves; leeks; microbial load; pH; pathogens; phenolic compounds; public health; risk assessment; salads; sales; spinach; water content; Egypt;     Show all 21 Subjects
Abstract:
... The objective of this study was to determine the fate of Escherichia coli O157:H7 on damaged leafy green vegetables with greatest national sales in Egypt under abusive storage conditions that match those of retail, food service and consumer home settings. Damaged leaves inoculated with a four-strain cocktail of approximately 105 CFU E. coli O157:H7 per leaf, held at 8, 15, or 22 ± 2 °C (room tempe ...
DOI:
10.1016/j.lwt.2015.09.034

3. Solubilization of β-carotene with oat β-glucan octenylsuccinate micelles and their freeze-thaw, thermal and storage stability

Author:
Ma, Yaqin; Liu, Jia; Ye, Fayin; Zhao, Guohua
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.65 pp. 845-851
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; beta-carotene; beta-glucans; deformation; heat treatment; hydrophobicity; ingredients; micelles; molecular weight; oats; response surface methodology; solubility; solubilization; storage quality; thermal stability; transmission electron microscopy;     Show all 16 Subjects
Abstract:
... Self-aggregating polymeric micelles are novel promising vehicles to solubilize and targeting delivery hydrophobic food ingredients. Solubilization of β-carotene with octenylsuccinate oat β-glucan (OSG) micelles, in terms of the apparent solubility of β-carotene ([S]β-car), was investigated in this study. Its dependence on the degree of substitution (DS) and molecular weight (Mw) of OSG and stirrer ...
DOI:
10.1016/j.lwt.2015.09.017

4. Fatty acid ethyl esters (FAEE) in extra virgin olive oil: A case study of a quality parameter

Author:
Gómez-Coca, Raquel B.; Fernandes, Gabriel D.; Pérez-Camino, María del Carmen; Moreda, Wenceslao
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.66 pp. 378-383
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; acidity; bottling; case studies; esters; extra-virgin olive oil; fatty acids; fruits; industry;     Show all 9 Subjects
Abstract:
... After establishing the relationship between fatty acid alkyl esters (FAAE) in olive oil and its sensory classification, we proved the correlation between the presence of large quantities of FAAE and the oil's fermentative defects.Nowadays the olive oil industry is facing strict demands regarding the fatty acid ethyl ester (FAEE) presence in extra virgin olive oil, since a 30 mg/kg limit must be ap ...
DOI:
10.1016/j.lwt.2015.10.063

5. A predictive growth model of Aeromonas hydrophila on chicken breasts under various storage temperatures

Author:
Yang, Sungdae; Park, Shin Young; Ha, Sang-Do
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.69 pp. 98-103
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Aeromonas hydrophila; breasts; chicken meat; equations; growth models; monitoring;     Show all 7 Subjects
Abstract:
... This study developed the predictive growth model of Aeromonas hydrophila on chicken breasts affected by according to temperature (5, 10, 20, and 30 °C). Growth data were fitted in a modified Gompertz equation. The primary models of SGR and LT showed R2 ≥ 0.968. The specific growth rates (SGRs) at 5, 10, 20, and 30 °C were 0.195, 0.239, 0.360, and 0.500 h−1, respectively. The lag times (LTs) at 5, ...
DOI:
10.1016/j.lwt.2016.01.016

6. Multiple response surface optimization for effects of processing parameters on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii

Author:
Karaman, Kevser; Sagdic, Osman; Yilmaz, Mustafa Tahsin
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.69 pp. 258-272
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Zygosaccharomyces bailii; Zygosaccharomyces rouxii; apple juice; bioactive properties; essential oils; physicochemical properties; response surface methodology; sodium benzoate; storage time; yeasts;     Show all 11 Subjects
Abstract:
... In this study, response surface methodology was used to evaluate effect of some processing parameters; namely, sodium benzoate (SB, 0–0.1%), mint essential oil (MEO, 0–1000 ppm), storage temperature (4–20 °C) and time (1–41 days) on physicochemical and bioactive properties of apple juice inoculated with Zygosaccharomyces rouxii and Zygosaccharomyces bailii. A multiple-response optimization was con ...
DOI:
10.1016/j.lwt.2016.01.006

7. Effect of hydrothermodynamic (HTD) processing on physical and chemical qualities of American cranberry puree using response surface methodology (RSM)

Author:
Chen, Yougui; Martynenko, Alex
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.70 pp. 322-332
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Vaccinium macrocarpon; adverse effects; analysis of variance; anthocyanins; antioxidant activity; brix; cranberries; fruit puree; juices; models; nutritive value; pH; particle size; phenolic compounds; response surface methodology; texture; viscosity;     Show all 18 Subjects
Abstract:
... The effect of hydrothermodynamic (HTD) processing in the range of temperatures 70–95 °C and holding times 0–10 min on physical and chemical qualities of cranberry puree was investigated using response surface methodology (RSM). Analysis of variance (ANOVA) of pH, Brix, viscosity, particle size, anthocyanin content, PAC content, total phenolic content and antioxidant activities (DPPH, ABTS and FRAP ...
DOI:
10.1016/j.lwt.2016.02.054

8. Extending the shelf life of gluten-free fresh filled pasta by modified atmosphere packaging

Author:
Sanguinetti, Anna Maria; Del Caro, Alessandra; Scanu, Angela; Fadda, Costantino; Milella, Giangiacomo; Catzeddu, Pasquale; Piga, Antonio
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.71 pp. 96-101
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; acidity; air; flavor; gluten-free foods; microorganisms; modified atmosphere packaging; off odors; pasta; pasteurization; pathogens; shelf life; storage time;     Show all 13 Subjects
Abstract:
... This study refers about the shelf life extension of gluten-free (GF) fresh filled pasta packaged in modified atmosphere (MAP), with respect to air packaging. Pasteurized GF fresh filled pasta was packaged with 70/30 of N2/CO2 or with air. The evolution of microorganisms, in-package gas composition, chemical–physical parameters, and sensory attributes was checked at weekly intervals up to 42 days o ...
DOI:
10.1016/j.lwt.2016.03.010

9. Growth of Staphylococcus aureus in cooked ready-to-eat ground fish as affected by inoculum size and potassium sorbate as food preservative

Author:
Tango, Charles Nkufi; Khan, Imran; Park, Youn Seo; Oh, Deog Hwan
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.71 pp. 400-408
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Staphylococcus aureus; fish; food preservatives; inoculum; models; potassium sorbate; prediction; ready-to-eat foods;     Show all 9 Subjects
Abstract:
... This study was conducted to investigate the influence of inoculum size and potassium sorbate on kinetic growth of Staphylococcus aureus in cooked ready-to-eat ground fish (CGF) prevalent retail storage temperatures. Two treatment levels (with or without 0.2% potassium sorbate) and three inoculum sizes (3.0, 4.5, or 5.5 log CFU/g) were evaluated. CGF samples were inoculated and subsequently stored ...
DOI:
10.1016/j.lwt.2016.03.048

10. Growth and toxigenic potential of Bacillus cereus during storage temperature abuse in cooked irradiated chicken rice in combination with nisin and carvacrol

Author:
Ayari, Samia; Dussault, Dominic; Hamdi, Moktar; Lacroix, Monique
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.72 pp. 19-25
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Bacillus cereus; agar; carvacrol; chicken meat; endospores; enterotoxins; food irradiation; gamma radiation; nisin; phospholipase C; rice; toxicity;     Show all 13 Subjects
Abstract:
... This study investigated the effect of combined treatments involving low doses of gamma irradiation in combination with nisin and carvacrol as antimicrobial agents on the growth and potential toxicity of Bacillus cereus, during storage temperature abuse. The chicken rice was spiked with endospores and was incubated at 10 °C for 2 weeks. Microbial population was examined using plate counting on MYP ...
DOI:
10.1016/j.lwt.2016.04.025

11. Cost, quality, and safety: A nonlinear programming approach to optimize the temperature during supply chain of leafy greens

Author:
Mishra, Abhinav; Buchanan, Robert L.; Schaffner, Donald W.; Pradhan, Abani K.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.73 pp. 412-418
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Escherichia coli O157; Lactuca sativa var. capitata; Listeria monocytogenes; Salmonella; bacteria; chicory; equations; fresh-cut produce; microbial contamination; models; off odors; pathogens; refrigeration; romaine lettuce; shelf life; supply chain; user interface; wilting;     Show all 19 Subjects
Abstract:
... Leafy green vegetables are highly susceptible to microbial contamination because they are minimally processed. Pathogenic bacteria of concern include Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes. Leafy greens are a highly perishable commodity, and in some cases have a postharvest shelf-life limited to one week. This study provides an approach to optimize storage temperatur ...
DOI:
10.1016/j.lwt.2016.06.037
Chorus Open Access:
10.1016/j.lwt.2016.06.037

12. Use of cloves and cinnamon essential oil to inactivate Listeria monocytogenes in ground beef at freezing and refrigeration temperatures

Author:
Khaleque, M.A.; Keya, C.A.; Hasan, K.N.; Hoque, M.M.; Inatsu, Y.; Bari, M.L.
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2016 v.74 pp. 219-223
ISSN:
0023-6438
Subject:
storage temperature,   etc   ; Cinnamomum aromaticum; Listeria monocytogenes; Syzygium aromaticum; cinnamon; cloves; cold treatment; essential oils; food pathogens; food safety; freezing; freezing point; frozen storage; ground beef; refrigeration; storage time;     Show all 16 Subjects
Abstract:
... The need for better control of foodborne pathogens has been of paramount importance in recent years as one of the major concerns to ensure food safety. This study was aimed to determine whether Cloves (Syzygium aromaticum) and Cinnamon (Cinnamomum cassia) derived essential oils (EOs) could be used to control Listeria monocytogenes in ground beef. When L. monocytogenes contaminated ground beef was ...
DOI:
10.1016/j.lwt.2016.07.042