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Latest content

News Article

Consumers love foamy foods such as beer heads, whipped creams, meringues, ice cream. Maintaining foams and stopping them collapsing however, is a...

Date
September 2017
Authors
I. Hoskins
Abstract

Increasing numbers of visitors are seeking out culinary experiences when travelling overseas. Food can enhance the destination experience, giving physiological sustenance and providing opportunities to learn about destination cultures through direct encounters with local cuisines. However, engaging...

Authors
Wijaya, S.; King, B.; Morrison, A.; Thu Huong Nguyen
Publisher
Cognizant Communication Corporation
Publication
Tourism Culture & Communication, 2017, 17, 2, pp 79-91
CAB ReviewFull Text

Slaughterhouses are key locations where contamination occurs along the processing chain of red meat. Bearing in mind that there are high levels of zoonotic and food-borne diseases in Nigeria, a search was conducted, with the exploration and filtration of databases and repositories of Google...

Date
August 2017
Subjects
abattoirs; aetiology; bacterial diseases; diarrhoea; domestic animals; food contamination; food hygiene; food safety; foodborne diseases; livestock; meat; meat animals; meat hygiene; meat inspection; microbial contamination; regulations; risk factors; swine influenza; swine influenza viruses; zoonoses
Authors
Fasanmi, O. G.; Balogun, F. A.; Makinde, G. E. O.; Fasina, F. O.
Event

4 - 8 March 2018 - Banff, Alberta

Venue
Banff, Alberta
Country
Canada
Tel
+1 800-253-0685
Fax
+1 970-262-1525
CABI Book Info
Cover for The handbook of microbial metabolism of amino acids.

This handbook explores the most recent advances in knowledge regarding amino acid metabolism in different microbial organisms, including bacteria, yeasts, fungi, protozoa and nematodes, with emphasis on the similarities and differences in the way these organisms handle amino acids. Inclusive of 9...

Authors
D'Mello, J. P. F.
ISBN
2017 CABI (H ISBN 9781780647234)
AbstractFull Text

Cheese is one of the oldest food products with preservation based on fermentation, the most common and perhaps the oldest biotechnology. It relies on the biochemical action of lactic acid bacteria (LAB) and is regarded as health-friendly by consumers. Some autochthonous LAB, worldwide and in...

Authors
Bulajic, S.; Ledina, T.; Djordjevic, J.; Boskovic, M.; Matovic, V.; Markovic, R.; Baltic, M. Z.
Publisher
Institute of Meat Hygiene and Technology
Publication
Meat Technology, 2017, 58, 1, pp 52-61
AbstractFull Text

The aim of this study was to examine the influence of reducing the sodium chloride content in meatballs in tomato sauce. The trial consisted of five groups. In the control group of meatballs and sauce, only sodium chloride was added. In group 1, half of the sodium chloride was replaced with...

Authors
Lilic, S.; Karan, D.; Jovanovic, J.; Babic, J.; Borovic, B.; Stefanovic, S.; Raseta, M.
Publisher
Institute of Meat Hygiene and Technology
Publication
Meat Technology, 2017, 58, 1, pp 47-51
AbstractFull Text

The aim of this study was to determine the survival of Yersinia enterocolitica (biotype 1, serotype O:8), and the microbiological status (lactic acid bacteria and Enterobacteriaceae), water activity and pH values of Sremska sausage (traditional dry-fermented sausage from Northern Serbia) during...

Authors
Ciric, J. I.; Mitrovic, R.; Janjic, J.; Boskovic, M.; Baltic, B.; Glisic, M.; Sarcevic, D.; Baltic, M. Z.
Publisher
Institute of Meat Hygiene and Technology
Publication
Meat Technology, 2017, 58, 1, pp 39-46
AbstractFull Text

High pressure processing (HPP) is a non-thermal postprocessing technology for decontamination of foods with minor impact on their nutritional and sensory characteristics. In the meat industry, HPP is mainly used to increase shelf-life and improve the safety of processed and ready-to-eat meat...

Authors
Ducic, M.; Blagojevic, B.
Publisher
Institute of Meat Hygiene and Technology
Publication
Meat Technology, 2017, 58, 1, pp 32-38
AbstractFull Text

This study was conducted to investigate the effects of raw material, pork and beef meat, ratio on the physico-chemical characteristics of emulsion-type sausage. Five different frankfurter formulations were calculated as follows: B100 (40% beef meat); B75 (30% beef and 10% pork meat); B50 (20% beef...

Authors
Tomasevic, I.; Stanisic, N.; Novakovic, S.; Milovanovic, B.; Kljajevic, N.; Milojevic, L.
Publisher
Institute of Meat Hygiene and Technology
Publication
Meat Technology, 2017, 58, 1, pp 26-31

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