International Journal of Food Microbiology Volume 290
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
16. Probabilistic risk model of norovirus transmission during handling and preparation of fresh produce in school foodservice operations; 17. Decimal reduction energies of UV-C-irradiated spoilage yeasts in coconut liquid endosperm; 18. Fusion expression and anti-Aspergillus flavus activity of a novel inhibitory protein DN-AflR; 19. Development of air-blast dried non-Saccharomyces yeast starter for improving quality of Korean persimmon wine and apple cider; 20. Enhanced shelf-life of the formulated biocontrol agent Bacillus amyloliquefaciens CPA-8 combining diverse packaging strategies and storage conditions; 21. Effect of wheat infection timing on Fusarium head blight causal agents and secondary metabolites in grain; 22. Gluten-free and low-FODMAP sourdoughs for patients with coeliac disease and irritable bowel syndrome: A clinical perspective; 23. Prevalence of plasmid-borne benzalkonium chloride resistance cassette bcrABC and cadmium resistance cadA genes in nonpathogenic Listeria spp. isolated from food and food-processing environments; 24. Incidence of spoilage fungi in the air of bakeries with different hygienic status; 25. Screening of lactic acid bacteria and yeast strains to select adapted anti-fungal co-cultures for cocoa bean fermentation; 26. Investigating the biochemical and fermentation attributes of Lachancea species and strains: Deciphering the potential contribution to wine chemical composition; 27. Real-time PCR detection and quantification of selected transferable antibiotic resistance genes in fresh edible insects from Belgium and the Netherlands; 28. Efficacy of blue LED in microbial inactivation: Effect of photosensitization and process parameters; 29. Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear;
2. Microgreens-A review of food safety considerations along the farm to fork continuum; 3. The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines; 4. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type; 5. Determination of the microbiological contamination in minced pork by culture dependent and 16S amplicon sequencing analysis; 6. Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector; 7. Predictive model for growth of Bacillus cereus during cooling of cooked rice; 8. Thermoplastic starch/polybutylene adipate terephthalate film coated with gelatin containing nisin Z and lauric arginate for control of foodborne pathogens associated with chilled and frozen seafood; 9. Effect of chitosan, and bacteriocin - Producing Carnobacterium maltaromaticum on survival of Escherichia coli and Salmonella Typhimurium on beef; 10. Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain; 11. Phylogroups, pathotypes, biofilm formation and antimicrobial resistance of Escherichia coli isolates in farms and packing facilities of tomato, jalapeño pepper and cantaloupe from Northern Mexico; 12. Risk factors associated with Salmonella spp. prevalence along smallholder pig value chains in Vietnam; 13. Antimicrobial resistance, virulence and genetic relationship of Vibrio parahaemolyticus in seafood from coasts of Bohai Sea and Yellow Sea, China; 14. Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene; 15. Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization;
30. Antibiotic susceptibility and molecular characterization of Salmonella enterica serovar Paratyphi B isolated from vegetables and processing environment in Malaysia; 31. Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cells; 32. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage; 33. ‘MicroHibro’: A software tool for predictive microbiology and microbial risk assessment in foods; 34. ICFMH Announcement.
2. Microgreens-A review of food safety considerations along the farm to fork continuum; 3. The effect of sulfur dioxide addition at crush on the fungal and bacterial communities and the sensory attributes of Pinot gris wines; 4. Major ecological shifts within the dominant nonstarter lactic acid bacteria in mature Greek Graviera cheese as affected by the starter culture type; 5. Determination of the microbiological contamination in minced pork by culture dependent and 16S amplicon sequencing analysis; 6. Development and optimization of antifungal packaging for sliced pan loaf based on garlic as active agent and bread aroma as aroma corrector; 7. Predictive model for growth of Bacillus cereus during cooling of cooked rice; 8. Thermoplastic starch/polybutylene adipate terephthalate film coated with gelatin containing nisin Z and lauric arginate for control of foodborne pathogens associated with chilled and frozen seafood; 9. Effect of chitosan, and bacteriocin - Producing Carnobacterium maltaromaticum on survival of Escherichia coli and Salmonella Typhimurium on beef; 10. Diversity and characterization of spoilage-associated psychrotrophs in food in cold chain; 11. Phylogroups, pathotypes, biofilm formation and antimicrobial resistance of Escherichia coli isolates in farms and packing facilities of tomato, jalapeño pepper and cantaloupe from Northern Mexico; 12. Risk factors associated with Salmonella spp. prevalence along smallholder pig value chains in Vietnam; 13. Antimicrobial resistance, virulence and genetic relationship of Vibrio parahaemolyticus in seafood from coasts of Bohai Sea and Yellow Sea, China; 14. Metataxonomic comparison between internal transcribed spacer and 26S ribosomal large subunit (LSU) rDNA gene; 15. Lifestyle of Lactobacillus hordei isolated from water kefir based on genomic, proteomic and physiological characterization;
30. Antibiotic susceptibility and molecular characterization of Salmonella enterica serovar Paratyphi B isolated from vegetables and processing environment in Malaysia; 31. Stochastic simulation for death probability of bacterial population considering variability in individual cell inactivation time and initial number of cells; 32. New insights on Listeria monocytogenes growth in pressurised cooked ham: A piezo-stimulation effect enhanced by organic acids during storage; 33. ‘MicroHibro’: A software tool for predictive microbiology and microbial risk assessment in foods; 34. ICFMH Announcement.
Mô tả
Năm xuất bản
2019
