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 20 of 138 for “"spoilage"”.
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Psychrophilic and psychrotrophic Clostridium spp. associated with meat spoilage
… Clostridium spp. associated with ‘blown pack’ spoilage of vacuum-packed meats were studied with respect to their identification, differentiation and taxonomy, as well as spoilage aetiology. The aetiological study was conducted to establish whether a causal relationship exists between …
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Gyümölcsök penészes romlásának előrejelzése = Prediction of moldy spoilage of fruits
Doktori dolgozatom célja a szilva és az alma minták penészes romlásának vizsgálata egyedi, marker vegyületek fellelésével. A betakarítás utáni veszteségek csökkentése érdekében napjainkban szabályozott légterű tárolókban raktározzák a gyümölcsöket. Ezen tárolókban a legkézenfekvőbb ellenőrzési …
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Understanding Alicyclobacillus Spoilage at the Intersection of Genotype and Environment
Food spoilage is a major issue leading to waste, lost revenue, and consumer dissatisfaction. Beverages are known to be spoiled by Alicyclobacillus spp., which are extremophilic sporeformers that cannot be killed by traditional pasteurization methods. The spoilage metabolite guaiacol is only …
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Sodium phosphate inhibition of the growth of selected foodborne spoilage yeasts
… was evaluated for inhibition of growth of spoilage yeasts in laboratory media and in two commercial carbonated beverages. In addition, the effects of pH and atmosphere in combination with sodium phosphite were also examined in laboratory media. Inhibition studies in laboratory media were …
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Isolation and identification of a strain of Bacillus subtilis causing pickle spoilage
Thesis (M.S.)--Michigan State College of Agriculture and Applied Science. Dept. of Bacteriology and Public Health, 1950
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Milk spoilage model predicts that share tables do not cause a meaningful increase in spoilage and that storage systems can be implemented to mitigate it in long lunch services
Submission published under a 24 month embargo labeled 'Closed Access', the embargo will last until 2026-05-01
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The prevention of spoilage in fruit juices by alicyclobacillus acidoterrestris and propionibacterium cyclohexanicum
During the past two decades several novel spoilage micro-organisms have emerged. Raw materials and products have been contaminated in increasing numbers of spoilage incidents causing widespread problems within the juice and beverage industry. This study investigates two such spoilage …
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Palladium (pd) decorated zinc oxide (ZnO) nanoparticles for gas sensing applications: meat spoilage gases
The detection of odours emitted by meat products when they start to spoil remains a challenge. In response to this, materials of ZnO decorated with palladium nanoparticles were synthesised using the hydrothermal method for the purpose of testing their gas sensing properties. After the synthesis of …
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Use of Antimycotics, Modified Atmospheres, and Packaging to Affect Mold Spoilage in Dairy Products
The effects of natamycin, oxygen scavengers and a 25% CO₂:75% N₂ modified atmosphere on the growth of <I>Penicillium roqueforti</I> in shredded cheddar and mozzarella cheese stored at 10°C for 0, 60, 120, or 180 day was studied. Microbiological and sensory testing was assessed on 0, 7, 14 and 21 …
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The bacteria involved in meat spoilage and the effect of environmental factors on their growth
The contamination of meat surfaces with microorganisms begins at slaughter then continues throughout the butchering and beyond. The development of the microflora on the meat surface depends on the storage conditions, in particular, on gaseous atmosphere during storage. Beef chicken, lamb and pork …
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Fundamental study of natural and synthetic antimicrobial peptides as novel preservatives against fungal food spoilage
… at early or late stages of production. This spoilage, via the production of mycotoxins, has potentially disastrous consequences on consumers’ health. The overuse of chemical antimicrobials in foods (e.g., sorbates) and pesticides (e.g., azoles) in crops has also led to the development of …
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Inhibitory substances produced by probiotic bacteria for control of food-borne pathogenic and spoilage microorganisms in dips
… least 107 cfu g-1) and to suppress the growth of spoilage and pathogenic organism. Cheese-based dips could deliver probiotic bacteria owing to its stable pH, buffering capacity of ingredients and the presence of prebiotics. The anti-microbial properties of probiotics can also be employed for …
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Studies on the mode of action of diacetyl and carbon dioxide as inhibitors of meat spoilage bacteria
… diacetyl alone or combined on the Gram-negative spoilage organisms found in ground beef. The effect of diacety1 on decarboxylase activity of spoilage organisms found in fresh ground beef was determined using an automated system that provides real time information of microbial activity producing a …
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Comparative Study of Semisynthetic Derivative of Natamycin and the Parent Antibiotic on the Spoilage of Shredded Cheddar Cheese
The polyene macrolide antibiotic natamycin (Antibiotic A-5283) is commonly used to retard the growth of surface molds on various cheese varieties. Natamycin is commonly applied to the surface of cheese by dipping or spraying, using an aqueous dispersion containing 200 to 300 ppm of the additive. …
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A study on the application of synthetic antimicrobial peptides derived from plants for the reduction of yeast spoilage in food
Food spoilage caused by the undesirable growth of microorganisms contributes to the crisis of food waste and food loss worldwide. Bacterial and fungal microorganisms can grow and spread in food, resulting in the spoilage of many food products intended for human consumption. Food preservatives and …
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Clostridium botulinum toxin development in refrigerated reduced oxygen packaged Atlantic croaker (Micropogonias undulatus)
… precedes microbiological and/or organoleptic spoilage. Raw croaker fillets were vacuum packaged in oxygen-permeable films (OTR of 10,000 cc/m2/24hr or 3,000 cc/m2/24hr) and stored at either 4ºC or 10ºC. Type 83F, 17 Type B, Beluga, Minnesota, and Alaska nonproteolytic strains of C. botulinum …
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The Effects of Modified Atmosphere Packaging on Toxin Production by Clostridium botulinum in Raw Aquacultured Flounder Fillets and Fully Cooked Breaded and Battered Pollock Portions
… toxin development precedes microbiological spoilage and sensory rejection in fully cooked breaded and battered Alaskan Pollock or raw aquacultured flounder fillets. Aquacultured summer flounder (Paralichthys dentatus) fillets and fully cooked breaded and battered Alaskan pollock (Theragra …
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