The effect of microbial enzymes on the stability of food during frozen storage

The influence of fermentation on extruded food products

Plunkett, Andrew David

January 2003

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN059306 / BLDSC - British Library ...

Chemical and physical deterioration of frozen foods

Zaritzky, Noemi Elisabet

January 2010

The basic principles of food freezing, including the properties of water and ice, the concepts of su...

Changes during Food Freezing and Frozen Storage

Maria Giannakourou
Petros Taoukis

October 2021

Multiple factors can directly influence frozen food quality, during processing and post-processing, ...

The use of microbial antagonism to increase the safety and stability of chilled foods

Earnshaw, R.
Mitchell, A.
Banks, J
Campden Food and Drink Research Association, Chipping Campden (United Kingdom)

January 1989

Reprinted Jan 1991Available from British Library Document Supply Centre- DSC:8665.29(CFDRA-TM--544) ...

Enzyme Stability of Microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature

Shah, NP
Dianawati, D

January 2011

Stability of enzymes such as β-galactosidase (β-gal), β-glucosidase (β-glu), lactate dehydrogenase (...

The survival of bacteria in the stationary phase during food processing

Gibson, P.T.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN011655 / BLDSC - British Library D...

Studies on the preservation of lactic acid bacteria

Al-Dabbagh, W

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:D79270 / BLDSC - British Library Doc...

The effect of storage temperature on the measured predicted shelf life of chilled prepared foods

Tyrer, H.L.

January 1998

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN023718 / BLDSC - British Library D...

Influence of storage at freezing and subsequent refrigeration temperatures on B-galactosidase activity of Lactobacillus acidophilus

Gilliland, S. E.
Lara, R. C.

April 1988

The ability of three strains of Lactobacillus acidophilus to survive and retain β-galactosidase acti...

Effect of a competitive microflora on Salmonella recovery from freeze-thawing

Allen, R.L.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN026861 / BLDSC - British Library D...

INVESTIGATION OF THE INFLUENCE OF THE PROCESS OF FREEZING ON MICROBIOLOGICAL FACTORS OF SAFETY OF FROZEN SEMI-PRODUCT FOR COOKING DRINK SMOOTHIE

Odarchenko, Dmytro
Odarchenko, Andrey
Sokolova, Evgenia
Mikhailik, Vladimir

April 2018

A semi-product for cooking a smoothie drink was chosen as a subject of the study. It included strawb...

The effect of quick freezing on the bacteria in food products

Abare, Lawrence Parker

January 1930

Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Biology and Public Health, 1930.Inclu...

Characterisation of spoilage enzymes produced by Pseudomonas at refrigeration temperatures

Rajmohan, S.

January 2001

Available from British Library Document Supply Centre-DSC:DXN052485 / BLDSC - British Library Docume...

Studies on the effects of cold storage on Campylobacter jejuni

Ekweozor, C.C.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN025424 / BLDSC - British Library D...

The effect of preservation regime on the physiology and genetic stability of economically important fungi

Ryan, M.J.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN032059 / BLDSC - British Library D...

The influence of fermentation on extruded food products

Plunkett, Andrew David

January 2003

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN059306 / BLDSC - British Library ...

Chemical and physical deterioration of frozen foods

Zaritzky, Noemi Elisabet

January 2010

The basic principles of food freezing, including the properties of water and ice, the concepts of su...

Changes during Food Freezing and Frozen Storage

Maria Giannakourou
Petros Taoukis

October 2021

Multiple factors can directly influence frozen food quality, during processing and post-processing, ...

The use of microbial antagonism to increase the safety and stability of chilled foods

Earnshaw, R.
Mitchell, A.
Banks, J
Campden Food and Drink Research Association, Chipping Campden (United Kingdom)

January 1989

Reprinted Jan 1991Available from British Library Document Supply Centre- DSC:8665.29(CFDRA-TM--544) ...

Enzyme Stability of Microencapsulated Bifidobacterium animalis ssp. lactis Bb12 after Freeze Drying and during Storage in Low Water Activity at Room Temperature

Shah, NP
Dianawati, D

January 2011

Stability of enzymes such as β-galactosidase (β-gal), β-glucosidase (β-glu), lactate dehydrogenase (...

The survival of bacteria in the stationary phase during food processing

Gibson, P.T.

January 1997

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN011655 / BLDSC - British Library D...

Studies on the preservation of lactic acid bacteria

Al-Dabbagh, W

January 1990

SIGLEAvailable from British Library Document Supply Centre- DSC:D79270 / BLDSC - British Library Doc...

The effect of storage temperature on the measured predicted shelf life of chilled prepared foods

Tyrer, H.L.

January 1998

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN023718 / BLDSC - British Library D...

Influence of storage at freezing and subsequent refrigeration temperatures on B-galactosidase activity of Lactobacillus acidophilus

Gilliland, S. E.
Lara, R. C.

April 1988

The ability of three strains of Lactobacillus acidophilus to survive and retain β-galactosidase acti...

Effect of a competitive microflora on Salmonella recovery from freeze-thawing

Allen, R.L.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN026861 / BLDSC - British Library D...

INVESTIGATION OF THE INFLUENCE OF THE PROCESS OF FREEZING ON MICROBIOLOGICAL FACTORS OF SAFETY OF FROZEN SEMI-PRODUCT FOR COOKING DRINK SMOOTHIE

Odarchenko, Dmytro
Odarchenko, Andrey
Sokolova, Evgenia
Mikhailik, Vladimir

April 2018

A semi-product for cooking a smoothie drink was chosen as a subject of the study. It included strawb...

The effect of quick freezing on the bacteria in food products

Abare, Lawrence Parker

January 1930

Thesis (B.S.)--Massachusetts Institute of Technology, Dept. of Biology and Public Health, 1930.Inclu...

Characterisation of spoilage enzymes produced by Pseudomonas at refrigeration temperatures

Rajmohan, S.

January 2001

Available from British Library Document Supply Centre-DSC:DXN052485 / BLDSC - British Library Docume...

Studies on the effects of cold storage on Campylobacter jejuni

Ekweozor, C.C.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN025424 / BLDSC - British Library D...

The effect of preservation regime on the physiology and genetic stability of economically important fungi

Ryan, M.J.

January 1999

SIGLEAvailable from British Library Document Supply Centre-DSC:DXN032059 / BLDSC - British Library D...

The influence of fermentation on extruded food products

Plunkett, Andrew David

January 2003

SIGLEAvailable from British Library Document Supply Centre- DSC:DXN059306 / BLDSC - British Library ...

Chemical and physical deterioration of frozen foods

Zaritzky, Noemi Elisabet

January 2010

The basic principles of food freezing, including the properties of water and ice, the concepts of su...

Changes during Food Freezing and Frozen Storage

Maria Giannakourou
Petros Taoukis

October 2021

Multiple factors can directly influence frozen food quality, during processing and post-processing, ...

The effect of microbial enzymes on the stability of food during frozen storage

Abstract

Extracted data

The effect of microbial enzymes on the stability of food during frozen storage

Abstract

Extracted data

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