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1 Comparison of media for enumeration of Clostridium perfringens from foods
article 2003    
Author: Jong, A.E.I. de · Eijhusen, G.P. · Brouwer-Post, E.J.F. · Grand, M. · Johansson, T. · Kärkkäinen, T. · Marugg, J. · Veld, P.H. in 't · Warmerdam, F.H.M. · Wörner, G. · Zicavo, A. · Rombouts, F.M. · Beumer, R.R.
Keywords: Biology Nutrition · Biotechnology · Clostridium perfringens · Enumeration · Media · agar · azide · cycloserine · iron · oleandomycin · polymyxin · sugar · sulfadiazine · sulfite · agar medium · article · bacterial count · bacterial strain · bacterium colony · bacterium contamination · bacterium isolation · Clostridium perfringens · comparative study · controlled study · culture medium · food · food analysis · food contamination · microbiological examination · nonhuman · priority journal · Animals · Clostridium perfringens · Colony Count, Microbial · Culture Media · Food Microbiology · Milk · Pilot Projects · Spores, Bacterial · Clostridium · Clostridium perfringens
[Abstract]

2 Active and intelligent packaging for food: Is it the future?
article 2005    
Author: Jong, A.R. de · Boumans, H. · Slaghek, T. · Veen, J. van · Rijk, R. · Zandvoort, M.M.J. van
Keywords: Packaging Nutrition · Food technology · Active packaging · Food contact materials legislation · Food packaging · Intelligent · Non-invasive · Spoilage indicator · food additive · food preservative · lysozyme · Bacillus licheniformis · bacterial growth · bacterium contamination · enzyme activity · European Union · expiration date · food contamination · food control · food industry · food packaging · food preservation · food processing · food quality · food safety · food spoilage · growth inhibition · law · nonhuman · priority journal · quality control · review · shelf life · Environmental Exposure · Equipment Design · European Union · Food Analysis · Food Contamination · Food Microbiology · Food Packaging · Food Preservation · Humans · Safety · Temperature · Toxins, Biological · Bacillus licheniformis · Bacteria (microorganisms)
[Abstract]

3 The characterisation of Bacillus spores occurring in the manufacturing of (low acid) canned products
article 2007    
Author: Oomes, S.J.C.M. · Zuijlen, A.C.M. van · Hehenkamp, J.O. · Witsenboer, H. · Vossen, J.M.B.M. van der · Brul, S.
Keywords: Biology · Biotechnology · Cluster analysis · Food processing · Molecular phylogenetic characterisation · Spore heat resistance · acid · metal ion · RNA 16S · acidity · article · Bacillus subtilis · bacterial spore · bacterium contamination · canned food · DNA DNA hybridization · fatty acid analysis · food contamination · food industry · food preservation · food processing · gene sequence · Geobacillus stearothermophilus · heat tolerance · molecular typing · nonhuman · phylogeny · ribotyping · RNA gene · sporogenesis · strain identification · survival · validation process · Bacillus · Bacterial Typing Techniques · Cluster Analysis · Colony Count, Microbial · Consumer Product Safety · Fatty Acids · Food Contamination · Food Handling · Food Microbiology · Food Preservation · Germination · Heat · Humans · Phylogeny · RNA, Ribosomal, 16S · Species Specificity · Spores, Bacterial · Bacillus (bacterium) · Bacteria (microorganisms)
[Abstract]

Search results also available in MS Excel format.

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