Now showing items 1-8 of 8
Survival of Toxoplasma gondii oocysts Eastern oysters (Crassostrea virginica)
(American Society of Parasitology, 2004-10)
Toxoplasma gondii has recently been recognized to be widely prevalent in the marine environment. It has previously been determined that Eastern oysters (Crassostrea virginica) can remove sporulated T. gondii oocysts from ...
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 ...
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 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 modified atmosphere packaging on toxin production by Clostridium botulinum in raw aquacultured summer flounder fillets (Paralichthys dentatus)
(Int Assoc Food Protection, 2007-05-01)
Determination of quality attributes of blue crab (Callinectes sapidus) meat by electronic nose and Draeger-Tube analysis
(Haworth Press Inc, 2008-01-01)
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 ...
The influence of lactose hydrolysis on the strength and sensory characteristics of vanilla ice cream
(American Society of Agricultural and Biological Engineers, 2003)
Lactose hydrolysis was investigated as a method of producing a more extrudable ice cream product. Ice cream mixes were treated with lactase from the microbial sources Kluyveromyces lactis and Aspergillus oryzae to produce ...