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431.
Predatory bacteria of the genus Bdellovibrio that prey upon Escherichia coli O157:H7 and Salmonella species were isolated from soil and sewage samples. Bdellovibrio isolates 45k (from soil) and 88e (from sewage) attacked and lysed the E. coli and Salmonella strains tested, with log10 reductions ranging from 2.5 to 7.9 CFU/mL after 7h incubation, using a two-membered culture system. The predators showed activity against the bacteria within the temperature range of 19 to 37C. Bdellovibrio isolate 45k reduced a population of E. coli dried on stainless steel surfaces by 3.6 log10 CFU/cm2 following 24 h contact time and at a 10:1 predator to prey ratio and was also effective in reducing the level of biofilm cells. Bdellovibrios can potentially be utilized for removal of bacteria from surfaces of food processing equipment and possibly for controlling the growth of pathogenic and spoilage bacteria in foods. 相似文献
432.
Characterization of Starch and Fiber of Banana Fruit 总被引:2,自引:0,他引:2
Mature green and ripe bananas were analyzed for moisture, protein, starch, sugars, ash, and fiber. Ripe banana fruit contained 1.27% dietary fiber, as determined by the detergent method. Hemicellulose content was higher than that of most fruits and vegetables whereas cellulose and lignin contents were lower. The morphological and physicochemical properties of isolated starch were determined. Starch granules were irregularly shaped, with spheroid and elongated forms predominating. Both the Brabender amylograms and the two-stage swelling patterns of the starch were similar to those reported for mung bean starch. 相似文献
433.
Oil-in-Water Emulsions Stabilized by Sodium Caseinate or Whey Protein Isolate as influenced by Glycerol Monostearate 总被引:4,自引:0,他引:4
SUSAN E. EUSTON HARJINDER SINGH PETER A. MUNRO DOUGLAS G. DALGLEISH 《Journal of food science》1996,61(5):916-920
Competitive adsorption between glycerol monostearate (GMS) and whey protein isolate (WPI) or sodium caseinate was studied in oil-in-water emulsions (20 wt % soya oil, deionized water, pH 7). Addition of GMS resulted in partial displacement of WPI or sodium caseinate from the emulsion interface. SDS-PAGE showed that GMS altered the adsorbed layer composition in sodium caseinate stabilized emulsions containing < 1.0 wt % protein. Predominance of β-casein at the interface in the absence of surfactant was reduced in the presence of GMS. The distribution of α-lactalbumin and β-lactoglobulin between the aqueous bulk phase and the fat surface in emulsions stabilized with WPI was independent of the concentration of added protein or surfactant. 相似文献
434.
Effects of Sodium Tripolyphosphate on Physical and Sensory Properties of Beef and Pork Roasts 总被引:1,自引:0,他引:1
LISA A. SMITH SHARON L. SIMMONS FLOYD K. McKEITH PETER J. BECHTEL PAMELA L. BRADY 《Journal of food science》1984,49(6):1636-1637
Six paired beef round and pork loin roasts were used to determine the effects of sodium tripolyphosphate (STPP) on fresh and reheated roasts. Roasts were pumped 10% of their weight with distilled water (control) or with distilled water containing 4.75% STPP. Roasts were cooked to internal temperatures of 70°C (beef) or 75°C (pork) and evaluated after 0, 1 or 3 days (roasts were reheated to cooked temperatures). This study indicates that phosphate in pork and beef roasts allowed them to be reheated after 1 and 3 days of refrigeration with minimal losses of juiciness, tenderness or flavor intensity, Phosphate injection reduced warmed-over flavor in reheated pork roasts but was not successful in decreasing the incidence of warmedover flavors in reheated beef roasts. 相似文献
435.
Modelling the deep-fat frying of beef meatballs 总被引:1,自引:0,他引:1
Mathematical models describing heat, moisture and fat transfers during deep-fat frying of beef meatballs were developed and validated against experimental data consisting of temperatures at two locations in the product, and average moisture and fat contents. Fat diffusivity in the product was 0.287 × 10-7 m2 s-1 while fat conductivity followed Eyring's model with frequency factor of 0.137 × 10-6 m s-1 K-1 and activation energy of 2.70 kJ mol-1 . 相似文献
436.
PETER W. VOISEY 《Journal of texture studies》1974,5(1):51-59
The effect of pendulum inertia on Pea Tenderometer readings was examined by recording the pendulum angle and the torque that it applies to the peas during a test. The effect was significant at the critical point in the test cycle where the torque is at a maximum. It was concluded that this affects the standardization of the Tenderometer. 相似文献
437.
PETER ZELINSKI 《现代制造》2021,(6)
对于今天的许多机器车间而言,最有希望的潜在扩张途径不是新市场或增加设备,而是那些未开发的、无人值守的夜间工作时间,这些时间可以被用于自动化的"熄灯"生产.
当前,人力问题成为车间生产主要局限.有资源进行扩张的车间经常会面临不断寻找或培养各类人才的局面,对于人力要求不高且长时间独立运行的机器成为主要需求.尽管如此,对于大... 相似文献
438.