Global ETD Search
Search theses and dissertations gathered from participating repositories worldwide. Every result links back to the library that holds it. No account is needed.
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Showing 1 to 5 of 5 for “"low-moisture food"”.
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Investigation of Binding of Volatile Flavor Compounds by Soy Proteins in Low -Moisture Food Systems by Inverse Gas Chromatography (Igc)
… impaired by adsorbed water in the extremely low humidity region (approaching 0% RH); while their binding strengths with SPI were not significantly affected by further water uptake in the 30∼50% RH region. Stronger interactions with the crackers at 15% RH were observed for …
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Effect of Ethanol Vapor Fumigation on Survival of Salmonella enterica biofilms on Whole Black Peppercorns
… enterica serovars within a biofilm contained on low moisture food products (Aw 0.30-0.40) was observed in this study. Samples were exposed to zero, one, five and ten minute ethanol vapor treatments at atmospheric boiling temperature (Atmospheric Pressure Boiling Method, AB), and at reduced …
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Investigation of the phase transitions of pregelatinized waxy maize starch at low moisture contents
… has been identified in many cereal-based, low moisture food systems, including several commercial varieties of crackers. Given the similarity of this endotherm to the retrogradation endotherm of amylopectin under higher moisture conditions, the presence of this endotherm may indicate …
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Optimizing sample plans to improve microbiological safety in a food processing plant
… Cronobacter sakazakii are two leading causes of foodborne illness associated with low-moisture foods, including infant formula. Both causative organisms can persist in food manufacturing processing environments and contaminate finished product if programs are not in place to limit their …
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EVALUATING METHODS OF CLEANING AND CLEANING VERIFCATION FOR THE REMOVAL OF ENVIRONMENTAL PATHOGENS IN FOOD PROCESSING PLANTS
Environmental harborage of the foodborne pathogens Listeria monocytogenes and Salmonella enterica in food processing facilities remains a challenging issue in the safe production of food. Once these pathogens enter a food processing environment they may persist for extended periods of time despite …