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41.
Michael D. Peck Emilio Mantero-Atienza Maria Jose Miguez-Burbano Mary Ann Fletcher Gail Shor-Posner Marianna K. Baum 《Lipids》1993,28(10):961
The online version of the original article can be found at 相似文献
42.
Antonio Bevilacqua Marianne Perricone Marianna Cannarsi Maria Rosaria Corbo & Milena Sinigaglia 《International Journal of Food Science & Technology》2009,44(11):2198-2207
This study focused to investigate the technological significance and the spoiling impact of diverse yeast strains, isolated from 'Bella di Cerignola' Italian table olives. Sixty-four isolates (belonging mainly to the species Candida famata and C. guilliermondii ) were studied to assess their growth at different temperatures (15, 25 and 37 °C), pHs (4.0, 5.0 and 9.5) and NaCl concentrations (0–10.0%) in lab medium. Their pectolytic, xylanolytic, lipolytic and catalase activities were also evaluated. Most of the yeasts showed a moderate pectolytic activity and were able to grow at pH 9.5 after 120 h of incubation. Salt and temperature were the most important environmental variables affecting yeast growth, which could exert a strong selective pressure on yeast population. Candida guilliermondii appeared more resistant to high salt concentrations, whereas C. famata was able to grow at 15 °C. 相似文献
43.
Marianna Mastromatteo Annalisa Lucera Milena Sinigaglia Maria Rosaria Corbo 《International Journal of Food Science & Technology》2009,44(12):2620-2628
Microbial characteristics under different atmospheres (vacuum, air, MAP1: 80% O2/20% CO2 and MAP2: 5% O2/65% N2/30% CO2) of poultry patties made of a mixture of ostrich, chicken and turkey meat were evaluated. The meat preparations were examined for changes in pH, colour properties (CIE L*, a*, b*), headspace composition, and bacterial counts (total viable cell, psychrotrophs, Enterobacteriaceae, lactic acid bacteria, Staphylococcus spp., Brochothrix thermosphacta, Pseudomonas spp.). The use of a high O2 atmosphere (MAP1) quickly leads to a loss of the appealing red colour. A limited alteration occurred with use of MAP2 and vacuum. For total viable counts a cell load higher than 8 log cfu g?1 for the samples packaged in air, MAP1 and MAP2 at the end of storage was observed. Whereas, for the vacuum packed samples the cell load never reached values higher than 8 log cfu g?1. Enterobacteriaceae, B. thermosphacta and Pseudomonas spp. cell load was less with the vacuum (7.60, 5.06 and 7.17 log cfu g?1, respectively) and MAP2 packaging (7.08, 5.60 and 7.40 log cfu g?1, respectively). However, the high microbial loads suggest that an improvement of the microbiological quality of poultry meat is necessary if the producers are going to propose this new meat preparation on the market. 相似文献
44.
Antonio Bevilacqua Marianna Cannarsi Mariangela Gallo Milena Sinigaglia Maria Rosaria Corbo 《Journal of food science》2010,75(1):M53-M60
ABSTRACT: Enterobacter cloacae can be recovered in the spontaneous fermentations of Italian table olives. In this study, the effects of salt (20 to 100 g/L), temperature (10 to 37 °C), pH (4 to 5 and 8 to 10), p -coumaric and vanillic acids (0.5 to 2 g/L), and the acidification of the medium through lactic, citric, and ascorbic acids were investigated on 15 strains of E. cloacae , isolated from Italian table olives "Bella di Cerignola." Finally, a confirmatory experiment in synthetic brine was run. The strains were inhibited only by an NaCl amount of 70 to 80 g/L and by p -coumaric acid; on the other hand, they showed the ability to grow also at low temperatures (10 to 15 °C). The confirmatory experiment highlighted their ability to survive both at 15 °C and at pH 5. Enterobacter cloacae could be a real problem for the fermentation of table olives in southern Italy; some hurdles could be used (salt or brine acidification), but some environmental conditions (for example, the temperature) should be controlled carefully to maintain olive safety at acceptable levels. 相似文献
45.
Mastromatteo M Danza A Conte A Muratore G Del Nobile MA 《International journal of food microbiology》2010,144(2):250-253
In this work the influence of different packaging strategies on the shelf life of ready to use peeled shrimps was investigated. First, the effectiveness of the coating (Coat) and the active coating loaded with different concentrations of thymol (Coat-500, Coat-1000, and Coat-1500) on the quality loss of the investigated food product packaged in air was addressed; afterwards, the thymol concentration that had shown the best performance was used in combination with MAP (5% O2; 95% CO2). Microbial cell load of main spoilage microorganisms, pH and sensorial quality were monitored during the refrigerated storage. Results of the first step suggested that the sole coating did not affect the microbial growth. A slight antimicrobial effect was obtained when the coating was loaded with thymol and a concentration dependence was also observed. Moreover, the active coating was effective in minimizing the sensory quality loss of the investigated product, it was particularly true at the lowest thymol concentration. In the second step, the thymol concentration (1000 ppm) that showed the strike balance between microbial and sensorial quality was chosen in combination with MAP. As expected, MAP significantly affected the growth of the mesophilic bacteria. In particular, a cell load reduction of about 2 log cycle for the samples under MAP respect to that in air was obtained. Moreover, the MAP packaging inhibited the growth of the Pseudomonas spp. and hydrogen sulphide-producing bacteria. The MAP alone was not able to improve the shelf life of the uncoated samples. In fact, no significant difference between the control samples packaged in air and MAP was observed. Whilst, the use of coating under MAP condition prolonged the shelf life of about 6 days with respect to the same samples packaged in air. Moreover, when the MAP was used in combination with thymol, a further shelf life prolongation with respect to the samples packaged in air was observed. In particular, a shelf life of about 14 days for the active coating under MAP compared to the same samples in air (5 days) was obtained. 相似文献
46.
The relationship between product structure and melt-state rheological properties is established for series of branched PP derivatives prepared by the radical-mediated grafting of tri-functional coagents. Peroxide-initiated, solvent-free additions of linear PP to triallyl trimesate (TAM), trimethylolpropane triacrylate (TMPTA) and triallyl phosphate (TAP) at high temperature are shown to produce bimodal molecular weight and branching distributions. Low-frequency dynamic shear viscosities as well as extensional viscosities are shown to be highly responsive to a hyper-branched chain population, whose abundance and molecular weight correlate with the kinetic chain length of the grafting process, and the propensity of a coagent to oligomerize. 相似文献
47.
Photo-degradation of chlorophenols in the aqueous solution 总被引:2,自引:0,他引:2
Czaplicka M 《Journal of hazardous materials》2006,134(1-3):45-59
The review presents the chlorophenols photo-degradation kinetics and mechanism in the aquatic environment under UV-vis in the presence of hydroxyl radicals and singlet oxygen. The influence of experimental parameters e.g. pH, dissociation degree, presence of oxidants in solution, number and position of Cl atoms on the quantum yield and reaction rate constant of chlorophenols are discussed. Mechanisms of photolysis, reaction with hydroxyl radicals, singlet oxygen and secondary reactions for mono-, di-, tri-, tetra- and pentachlorophenol are proposed. The pathways for intermediate reactions e.g. dechlorination, oxidation, dimerization for chlorophenols are also presented. 相似文献
48.
Suzane Lucas Schechtel Vanessa Cristina Rodrigues de Matos Jnio Sousa Santos Thiago Mendanha Cruz Mariza Boscacci Marques Mingchun Wen Liang Zhang Marianna Miranda Furtado Anderson S. Sant'Ana Mariana Araújo Vieira do Carmo Luciana Azevedo Jssica Caroline Bigaski Ribeiro Daniel Granato 《Journal of food science》2019,84(12):3473-3482
49.
The effect of different stabilizing techniques on the composition of essential oil of rosemary (Rosmarinus officinalis L.) and thyme (Thymus officinalis L.) during one year of storage is reported. The study was aimed to know what is the stabilizing technique to keep at the best the original essential oil composition. The fresh samples were collected and treated as follows: air-dried in a laboratory scale pilot dryer, frozen in a forced-air freezer and freeze-dried in a laboratory freeze-dryer. The fresh sample served as control. The treated samples were packaged with appropriate packaging material and stored at 20 °C or −20 °C for 12 months. All the samples were hydrodistilled every three months and the oils composition was obtained by means of gas chromatography/mass spectrometry (GC/MS). Quantification of known compounds was done with the use of an internal standard. Freezing best maintained the composition of rosemary and thyme essential oil. Appropriate packaging of air-dried and freeze-dried herbs resulted in negligible quality loss up to one year of storage. The frozen and stored thyme samples showed the best retention of thymol, the most important compound, as well as of γ-terpinene and carvacrol. 相似文献
50.