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Baseline levels of fungi in food ingredients, beverages, frozen foods and vegetables






Methods for the mycological examination of food: 185-186

Baseline levels of fungi in food ingredients, beverages, frozen foods and vegetables

Results are presented of tests for yeasts and moulds in >1000 samples of beverages, frozen foods and food ingredients.


Accession: 001535021



Related references

Moberg L.J., 1987: Baseline levels of fungi in food ingredients beverages frozen foods and vegetables. King, A., Et Al. (ed.). Nato Asi (advanced Science Institutes) Series Series A: Life Sciences, Vol. 122. Methods For The Mycological Examination Of Food; Workshop, Boston, Massachusetts, Usa, July 11-13, . Xii 315p. Plenum Press: New York, New York, Usa; London, England, Uk. Illus. 185-186, 1986

Campbell Platt G.; Cook P.E., 1989: Fungi in the production of foods and food ingredients. Society for Applied Bacteriology Symposium Series : 117S-132S

Anonymous, 1933: Microbiology of frozen foods IV Longevity of certain pathogenic bacteria in frozen cherries and in frozen cherry juice V The behavior of Clostridium botulinum in frozen fruits and vegetables

Anonymous, 2013: AOAC SMPR 2011.011. Standard method performance requirements for in vitro determination of total antioxidant activity in foods, beverages, food ingredients, and dietary supplements. Journal of Aoac International 95(6): 1557-1557

Anonymous, 1943: Report of the Joint Standard Methods Committee on Frozen Desserts and Ingredients (Examination of Frozen Desserts and Ingredients) : Laboratory and Food and Nutrition Sections. American Journal of Public Health and the Nation's Health 33(5): 593-601

Hatakeyama, Kouichi, 2004: Apparatus for processing the ingredients of foods/beverages. A combined centrifugal force (X+Y) is produced in a container (8) when the container on a distal end of an arm (3) circles around a main rotary shaft (2) of the arm and simultaneously rotates on its own rotary shaft (6) in harmony with the circlin...

Wallace, G.I.; Park, S.E., 1933: Microbiology of Frozen Foods. V. The Behavior of Clostridium botulinum in Frozen Fruits and in Vegetables. This paper gives details of experiments undertaken to determine whether botulism could occur through the agency of frozen foods. Although the experiments revealed that the spores and toxin of Cl. botulinum are resistant to freezing, there would ap...

Anonymous, 1957: The time-temperature tolerance of frozen foods IV Objective tests to measure adverse changes in frozen vegetables

Anonymous, 1934: Microbiology of frozen foods 2 Studies on frozen fruits and vegetables

Mickle, F.L.; Gibbard, J.A.; Robertson, A.H.; Fabian, F.W.; Shrader, J.H.; Weckle, K.G., 1947: Report of the Joint Standard Methods Committee on Frozen Frozen Desserts and Ingredients : Laboratory and Food and Nutrition Sections. American Journal of Public Health and the Nation's Health 37(6): 757-758