Now showing items 21-30 of 37
Effect of hydrogen peroxide and other protease inhibitors on Cryptosporidium parvum excystation and in vitro development
(American Society of Parasitology, 2004-08)
This study was undertaken to observe the effects of hydrogen peroxide on Cryptosporidium parvum oocysts with respect to protease activity in comparison to known protease inhibitors. In assessing the possible mechanisms of ...
Hydrogen sulphide production during cider fermentation is moderated by pre‐fermentation methionine addition
Yeast assimilable nitrogen (YAN) concentration and composition impact hydrogen sulphide (H2S) production and fermentation kinetics during wine fermentation, but this phenomenon has not been extensively studied in cider ...
Phyllopshere Bacterial Community Structure of Spinach (Spinacia oleracea) as Affected by Cultivar and Environmental Conditions at Time of Harvest
Modern molecular ecology techniques were used to demonstrate the effects of plant genotype and environmental conditions prior to harvest on the spinach epiphytic bacterial community. Three cultivars of spinach with different ...
Effects of high-pressure processing on in vitro infectivity of Encephalitozoon cuniculi
(American Society of Parasitology, 2005-12)
High-pressure processing (HPP) has been shown to be an effective means of eliminating bacteria and destructive enzymes from a variety of food products. HPP extends the shelf life of products while maintaining the sensory ...
Effects of high-pressure processing on Toxoplasma gondii tissue cysts in ground pork
(American Society of Parasitology, 2006-02)
Ingestion of Toxoplasma gondii tissue Cysts can result in severe disease in immunocompromised individuals and pregnant women. Treatment of mean and meat products to eliminate. viable T. gondii tissue cysts would provide a ...
Effects of high pressure processing on infectivity of Toxoplasma gondii oocysts for mice
(American Society of Parasitology, 2005-06)
High pressure processing (HPP) has been shown to be an effective non-thermal method of eliminating non-spore forming bacteria from a variety of food products. The shelf-life of the products is extended and the sensory ...
Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysis
(Haworth Press Inc, 2008-01-01)
Effects of modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus)
(Int Assoc Food Protection, 2007-05-01)
Microbial quality of agricultural water in Central Florida