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  • Articles  (1,182)
  • Springer Nature  (869)
  • Blackwell Publishing Ltd  (313)
  • American Meteorological Society
  • International Union of Crystallography
  • Springer Science + Business Media
  • 2000-2004  (1,182)
  • 1960-1964
  • 2000  (1,182)
  • Process Engineering, Biotechnology, Nutrition Technology  (1,182)
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  • Articles  (1,182)
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Publisher
Years
  • 2000-2004  (1,182)
  • 1960-1964
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Journal
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  • 1
    Electronic Resource
    Electronic Resource
    SURVIVAL OF CAMPYLOBACTER JEJUNI IN MARINATED AND NONMARINATED CHICKEN PRODUCTS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Consumption of chicken products has been increasing. Most of these products in Finland are sold as fresh marinated pieces in consumer packages. The impact of marination on the survival of enteric pathogens is not known. We studied the survival of Campylobacter jejuni on marinated chicken drumsticks and sliced breast strips stored at a refrigerator temperature of +4C. The marinade was an emulsion of vegetable oil and water with spices, NaCl (5.9% wt/wt) and its pH was adjusted to 4.5 with lactic and acetic acid. The survival of C. jejuni was similar in marinated and nonmarinated chicken drumsticks and strips. The organisms were detected for at least nine days at the higher inoculum level (101– 102 CFU/mL) and for at least five days at the lower inoculum level (101– 102 CFU/mL). C. jejuni, inoculated into plain marinade and stored at 4C, was detected after 24 h but not after 48 h. Our results revealed that marination procedure used to reduce and prevent the growth of spoilage organisms does not significantly decrease the survival of Campylobacter jejuni in chicken products.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00299.x
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  • 2
    Electronic Resource
    Electronic Resource
    D- AND z-VALUES OF SALMONELLA IN GROUND CHICKEN BREAST MEAT (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The heat resistance of a Salmonella composite of serotypes Typhimurium, Enteritidis, Montevideo, Mbandaka, Heidelberg and Thompson was evaluated in ground chicken breast meat using an end-point procedure in pouches. A 7D process for Salmonella in chicken was approximately 3 s at 160F (71.1C) with a z-value of 10.3F (5.7C). The data presented here may help cooked chicken products manufacturers design safe processes that meet the USDA Food Safety and Inspection Service performance standard.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00300.x
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  • 3
    Electronic Resource
    Electronic Resource
    MICROBIOLOGICAL AND CHEMICAL PROPERTIES OF IRRADIATED MANGO (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Fourteen fungal species belonging to five genera, Aspergillus, Cladosporium, Penicillium, Fusarium and Scoplariopsis were isolated from the surface of mango fruits, (Mangifera indica L.) variety “Zebda”. Mycotoxin production by isolated molds was tested in Czapek-Dox broth as well as mango pulp. The irradiation decimal reduction doses (D10 values) of the molds were determined in either physiological saline solution or mango pulp. The effects of ionizing radiation in combination with hot water-dipping (55C/5 min) on shelf-life extension and the microbiological, chemical, rheological and organoleptic properties of mango fruit (at mature green stage) stored at 12°C and 80–85% relative humidity were determined. Results showed that Zebda mango irradiated with doses of 1.0 kGy can be stored 50 days at 12°C without any undesirable changes to measured nutrient and sensory quality when compared to unirradiated mangoes refrigerated for 25 days.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00294.x
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  • 4
    Electronic Resource
    Electronic Resource
    PROTEIN PROFILE CHANGES IN ACID ADAPTED LISTERIA MONOCYTOGENES EXHIBITING CROSS-PROTECTION AGAINST AN ACTIVATED LACTOPEROXIDASE SYSTEM IN TRYPTIC SOY BROTH (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food safety 20 (2000), S. 0 
    Details
    ISSN: 1745-4565
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Foodborne pathogens often tolerate and survive environmental stress conditions including extreme acidity to varying degrees. One possible reason for this survival may be the production of protective stress proteins during acid shock (ASR) and/or tolerance (ATR) responses. The ASR and ATR of Listeria monocytogenes strains V7, V37 and CA in tryptic soy broth without dextrose acidified with lactic acid were studied. Possible cross-protection of acid adapted cells against an activated lactoperoxidase system was also determined. The strains were either directly challenged at pH 4.0 and 3.5 to study their ASR or initially adapted at pH 5.5 for the equivalent of 1 generation before challenging at pH 4.0 and 3.5 to study their ATR. Adapted and nonadapted cells were challenged at pH 4.5 with or without an activated lactoperoxidase system. In all cases viability was determined by enumeration over a period of 24 or 48 h after challenge and the production of stress proteins analyzed by 2-dimensional gel electrophoresis. While there were some differences in the survival responses for each strain, the acid adapted cells of each strain survived to a greater degree than nonadapted cells at both pH 4.0 (at least 10 fold at 24 h) and pH 3.5 (at least 1000 fold at 6 h) but not at pH 4.5. The acid adapted cells exposed to the lactoperoxidase system survived better (at least 5-fold) than their nonadapted counterparts for all 3 strains at 24 and 48 h. The 2-dimensional gel analysis for all 3 strains showed that the adapted and nonadapted cells underwent a change in their physiology, (at pH 4.0 compared to the control at pH 7.0; at pH 4.5 with the addition of lactoperoxidase system components) in that there was induction as well as repression of several proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-4565.2000.tb00286.x
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  • 5
    Electronic Resource
    Electronic Resource
    A COMPUTERIZED SYSTEM FOR CONTROLLING AND MEASURING GUSTATORY REACTION TIMES (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Reaction Time (RT) procedures are widely used in cognitive and behavioral experiments. In the sensory realm RT has been traditionally applied to measure visual, auditory or motor responses. The application of the RT method to gustatory stimuli has proved to be difficult. Attempts to develop automatic control techniques have been restrained by difficulties related to the control of variables, e.g. physiochemical characteristics of chemical solutions and the procedure for stimulus presentation. In this report we describe a computer based system that was designed to measure the reaction time to taste solutions dropped on the tongue. The equipment consists of a pumping system, an interface between the computer and the pumping system, the software required to control the interface and to measure reaction time, and a push button to detect the subject's response. The system can be used as a tool for both research and evaluation tests.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00279.x
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  • 6
    Electronic Resource
    Electronic Resource
    THE IMPORTANCE OF CAFFEINE AS A FLAVOR COMPONENT IN BEVERAGES (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Caffeine contributes to the flavor profiles of beverage and food products, and other bitter compounds, such as quinine, cannot replicate caffeine's bitterness. Research also has indicated caffeine's ability to enhance desirable tastes, such as sweetness and saltiness, in beverages by modifying neurological pathways. Caffeine may reduce potential “ off-flavors” by solubilizing some compounds, while having little effect on other compounds considered important in beverage flavor profiles. Exposure to caffeine may enhance cognition and potentially heighten the capacity for smell and taste. Thus, use of caffeine in beverages may positively affect flavor profiles and the experience of beverage consumption.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00282.x
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  • 7
    Electronic Resource
    Electronic Resource
    ALTERATION OF THE SENSORY PERCEPTION OF THE MUDDY/EARTHY ODORANT 2-METHYLISOBORNEOL IN CHANNEL CATFISH ICTALURUS PUNCTATUS FILLET TISSUES BY ADDITION OF SEASONINGS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Commercial production of catfish requires frequent feeding, which contributes to effusive microbial blooms in ponds. Microbial production of the muddy metabolite 2-methylisoborneol (MIB) can reduce fish flavor quality. Although commercial seasonings may be added to fillets, little information is available concerning the sensory interaction of seasonings and MIB. The replicate sensory evaluation of catfish fillet samples containing either 1.0 or 10.0 ppb chemically-synthesized MIB conducted under controlled conditions indicated a more frequent acceptance of fish as on-flavored in samples treated with a “ lemon-pepper” commercial seasoning preparation than either untreated samples or those treated with a “ cajun-spice” seasoning blend. In addition, experimentation conducted with fish containing MIB from biological sources within the production pond, indicated a similar reduction in MIB flavor of lemon-pepper-treated samples. Although a 4-terpenol co-eluted with MIB from lemon-pepper treated samples subjected to gas chromatography mass spectroscopy, the compound(s) in the lemon-pepper preparation that interfere with the perception of MIB was (were) not identified.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00283.x
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  • 8
    Electronic Resource
    Electronic Resource
    THE SENSORY PERCEPTION OF FLAVOR RELEASE AS A FUNCTION OF TEXTURE AND TIME: A TIME INTENSITY STUDY USING FLAVORED GELS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The focus in this study was to study time intensity (TI) methodology and procedures of getting the sensory panel acquainted with this technique. By means of a descriptive profiling exercise effects of altering the structure of a β-lacto-globulin gel, laced with banana aroma on the perception of banana flavor were obtained and a suitable attribute for TI was selected. Samples made up by protein, without any fat are not ideal for a TI study of flavor release because of the fast release of aroma. However, although the concentration of banana aroma was identical in the four groups of gels the intensity was perceived as different. This was reflected in the descriptive profiling as well as in the dynamic study. The TI study showed that it is important to minimize distractive, noncrucial information during the exercise. The assessors had different abilities to connect with the dynamic data acquisition procedure and training made the assessments more congruent. The results also indicate a relationship between the appearance of the TI-curve and the score of the total banana aftertaste.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00275.x
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  • 9
    Electronic Resource
    Electronic Resource
    EFFECT OF ASSESSORS EXPERTISE LEVEL ON EFFICIENCY OF WARM-UP FOR TRIANGLE TESTS (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effect of warm-up on performance for repeated triangle tests is studied according to assessors’ expertise level for both triangle test strategy and the pair of products to compare. Three experiments performed with orange flavored soft drinks show that the effect of warm-up depends on the assessors’ expertise: (1) naive assessors do not increase their performance with warm-up; (2) assessors with a moderate practice of both triangle tests and the pair of products improve their performance with warm-up; (3) assessors with a moderate practice of triangle tests, but not familiar with the pair of products, improve their performance with warm-up too; and (4) assessors highly experienced for both triangle tests and products do not improve their performance with warm-up. These results support the idea that the positive effect of warm-up is due to an attentional process: Warm-up seems to help assessors focusing their attention on the dimension on which the two products are actually different and ignoring the other dimensions. Thus, results show that assessors are able to learn the difference between the two products and to learn to focus their attention on this difference at any time. They also suggest that prior knowledge of the triangle test scheme is required to benefit from warm-up.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00262.x
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  • 10
    Electronic Resource
    Electronic Resource
    DESCRIPTION OF CHEDDAR CHEESE PACKAGING ATTRIBUTES USING AN AGREED VOCABULARY (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of sensory studies 15 (2000), S. 0 
    Details
    ISSN: 1745-459X
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Chemistry and Pharmacology , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Many factors contribute to the total perception of a food product. The visual packaging attributes of products can be considered important by contributing to their “ on the shelf” presentation which predisposes consumers to purchase. Such extrinsic product packaging attributes can be considered appearance stimuli and thus differ from the intrinsic sensory attributes of a product only in that the packaging attributes are judged by sight and not using the other senses of mouthfeel, olfaction and gustation during consumption. A new approach to measuring product packaging attributes could be to use descriptive sensory analysis. In order to attempt this, 15 assessors, trained in descriptive analysis procedures generated individual vocabularies to describe Cheddar cheeses’ packaging attributes using the repertory grid method. Vocabulary development sessions were subsequently carried out, during which assessors agreed on a vocabulary of 20 defined packaging attributes. The packaging of 8 Cheddar cheeses was then evaluated using standard descriptive analysis procedures. Analysis of Variance found all attributes to discriminate between the eight cheeses (p〈0.01) and Principal Components Analysis allowed the relationships between cheeses and packaging attributes to be viewed. The analysis also indicated that assessors agreed with each other on the meaning of the packaging attributes and could reproduce their evaluations. Limitations in the use of this method were also considered, particularly in relation to scaling of some of the attributes, and the potential subjectivity of others. Despite this, the study showed it was possible to apply descriptive techniques to describe the packaging attributes of Cheddar cheese.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1745-459X.2000.tb00265.x
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