نتایج جستجو برای: sterilized milk
تعداد نتایج: 74666 فیلتر نتایج به سال:
Background and Objective: Due to low quantity of pathogens in foods, designing a broth medium to enrich simultaneously several pathogens through a suitable time to a detectable level is one of point of interest of many microbiologists. This study aimed to enrich simultaneously three food-borne pathogens (Listeria monocytogenes, Staphylococcus aureus and Enterohaemorrhagic Escherichia co...
Do materials sterilized using gamma rays become toxic when re-sterilized in ethylene oxide? This question guided the objective of this study, which was to investigate the potential cytotoxic effect of PVC sterilized by gamma radiation and re-sterilized with EO by the agar diffusion method in cell cultures. Nine PVC tubes were subjected to gamma radiation sterilization and were re-sterilized in ...
background and objective: due to low quantity of pathogens in foods, designing a broth medium to enrich simultaneously several pathogens through a suitable time to a detectable level is one of point of interest of many microbiologists. this study aimed to enrich simultaneously three food-borne pathogens (listeria monocytogenes, staphylococcus aureus and enterohaemorrhagic escherichia coli) tran...
The present study investigates £-radiation effect on structure and selected properties of a tetracalcium phosphate (TTCP)/dicalcium phosphate anhydrous (DCPA)/calcium sulfate hemihydrate (CSH) cement immersed in Hanks’ solution. The results indicate that, at a dosage of 25 kGy, the working and setting times of the cement paste derived from £-ray-sterilized TTCP/DCPA/CSH powder did not change si...
Time temperature integrators (TTIs) are useful tools in estimating the heat load applied on differently processed dairy products. The objective of this study was to analyze and assess three TTIs - lactulose, furosine, and acid-soluble β-lactoglobulin (β-Lg) - in 70 high heated dairy products at retail in Austria and Germany comprising whipping cream, coffee cream/milk, and condensed milk produc...
The microbiological profile in raw milk cheeses is typically characterized by a multitude of microbial groups, with interactions among them throughout ripening that are not fully understood to date. Incidence of undesired microorganisms in raw cheesemaking milk, as is the case of either spoilage or even pathogenic ones, is a common trait in Portuguese traditional cheeses. Hence, they will likel...
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