Validation of pasteurization process for spices, herbs and dehydrated vegetables
香料、香草和脱水蔬菜的巴氏灭菌工艺验证
基本信息
- 批准号:438818-2012
- 负责人:
- 金额:$ 1.82万
- 依托单位:
- 依托单位国家:加拿大
- 项目类别:Engage Grants Program
- 财政年份:2012
- 资助国家:加拿大
- 起止时间:2012-01-01 至 2013-12-31
- 项目状态:已结题
- 来源:
- 关键词:
项目摘要
The growth and activity of Salmonella represents a health risk for low moisture foods like spices and herbs
沙门氏菌的生长和活动对香料和草药等低水分食品构成健康风险
项目成果
期刊论文数量(0)
专著数量(0)
科研奖励数量(0)
会议论文数量(0)
专利数量(0)
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Ramaswamy, Hosahalli其他文献
Development and evaluation of antibacterial electrospun pea protein isolate-polyvinyl alcohol nanocomposite mats incorporated with cinnamaldehyde
- DOI:
10.1016/j.msec.2018.09.033 - 发表时间:
2019-01-01 - 期刊:
- 影响因子:7.9
- 作者:
Maftoonazad, Neda;Shahamirian, Maryam;Ramaswamy, Hosahalli - 通讯作者:
Ramaswamy, Hosahalli
Combined radio frequency-vacuum and hot air drying of kiwifruits: Effect on drying uniformity, energy efficiency and product quality
- DOI:
10.1016/j.ifset.2019.102182 - 发表时间:
2019-08-01 - 期刊:
- 影响因子:6.6
- 作者:
Zhou, Xu;Ramaswamy, Hosahalli;Wang, Shaojin - 通讯作者:
Wang, Shaojin
Influence of moisture content, temperature and heating rate on germination rate of watermelon seeds
含水量、温度和升温速率对西瓜种子发芽率的影响
- DOI:
10.1016/j.scienta.2020.109528 - 发表时间:
2020-10-15 - 期刊:
- 影响因子:4.3
- 作者:
Guan, Xiangyu;Ramaswamy, Hosahalli;Wang, Shaojin - 通讯作者:
Wang, Shaojin
Design and testing of an electrospun nanofiber mat as a pH biosensor and monitor the pH associated quality in fresh date fruit (Rutab)
- DOI:
10.1016/j.polymertesting.2019.01.011 - 发表时间:
2019-05-01 - 期刊:
- 影响因子:5.1
- 作者:
Maftoonazad, Neda;Ramaswamy, Hosahalli - 通讯作者:
Ramaswamy, Hosahalli
Reduction in soaking time and anti-nutritional factors by high pressure processing of chickpeas
- DOI:
10.1007/s13197-020-04294-9 - 发表时间:
2020-02-19 - 期刊:
- 影响因子:3.1
- 作者:
Alsalman, Fatemah B.;Ramaswamy, Hosahalli - 通讯作者:
Ramaswamy, Hosahalli
Ramaswamy, Hosahalli的其他文献
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{{ truncateString('Ramaswamy, Hosahalli', 18)}}的其他基金
Innovative, Novel and/or Alternative Concepts in Food Processing for Enhancing, Safety, Stability and/or Quality
食品加工中用于增强安全性、稳定性和/或质量的创新、新颖和/或替代概念
- 批准号:
RGPIN-2019-05921 - 财政年份:2022
- 资助金额:
$ 1.82万 - 项目类别:
Discovery Grants Program - Individual
Innovative, Novel and/or Alternative Concepts in Food Processing for Enhancing, Safety, Stability and/or Quality
食品加工中用于增强安全性、稳定性和/或质量的创新、新颖和/或替代概念
- 批准号:
RGPIN-2019-05921 - 财政年份:2021
- 资助金额:
$ 1.82万 - 项目类别:
Discovery Grants Program - Individual
Tracking the fate of allergens using novel detection and food processing approaches
使用新颖的检测和食品加工方法追踪过敏原的命运
- 批准号:
537495-2018 - 财政年份:2020
- 资助金额:
$ 1.82万 - 项目类别:
Collaborative Research and Development Grants
Innovative, Novel and/or Alternative Concepts in Food Processing for Enhancing, Safety, Stability and/or Quality
食品加工中用于增强安全性、稳定性和/或质量的创新、新颖和/或替代概念
- 批准号:
RGPIN-2019-05921 - 财政年份:2020
- 资助金额:
$ 1.82万 - 项目类别:
Discovery Grants Program - Individual
Tracking the fate of allergens using novel detection and food processing approaches
使用新颖的检测和食品加工方法追踪过敏原的命运
- 批准号:
537495-2018 - 财政年份:2019
- 资助金额:
$ 1.82万 - 项目类别:
Collaborative Research and Development Grants
Optimization of enzymatically extracted rice protein in extrusion encapsulation
挤压封装中酶法提取大米蛋白的优化
- 批准号:
542823-2019 - 财政年份:2019
- 资助金额:
$ 1.82万 - 项目类别:
Engage Grants Program
Innovative, Novel and/or Alternative Concepts in Food Processing for Enhancing, Safety, Stability and/or Quality
食品加工中用于增强安全性、稳定性和/或质量的创新、新颖和/或替代概念
- 批准号:
RGPIN-2019-05921 - 财政年份:2019
- 资助金额:
$ 1.82万 - 项目类别:
Discovery Grants Program - Individual
Innovative, novel and/or alternative food processing concepts for enhanced quality retention and improved process efficiency
创新、新颖和/或替代食品加工概念,可增强质量保持并提高加工效率
- 批准号:
36715-2013 - 财政年份:2018
- 资助金额:
$ 1.82万 - 项目类别:
Discovery Grants Program - Individual
Characterization & Evaluation of Chickpea Aquafaba
表征
- 批准号:
522038-2017 - 财政年份:2017
- 资助金额:
$ 1.82万 - 项目类别:
Engage Grants Program
Innovative, novel and/or alternative food processing concepts for enhanced quality retention and improved process efficiency
创新、新颖和/或替代食品加工概念,可增强质量保持并提高加工效率
- 批准号:
36715-2013 - 财政年份:2016
- 资助金额:
$ 1.82万 - 项目类别:
Discovery Grants Program - Individual
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Stabilization of therapeutic microbes for inclusion in a liquid matrix for delivery to the intestines
稳定治疗微生物以包含在液体基质中以输送到肠道
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Can high pressure processing (HPP) and ultraviolet-C irradiation (UV-C) treatment preserve donor milk bioactive protein structure and function better than holder pasteurization?
高压处理 (HPP) 和紫外线 C 照射 (UV-C) 处理能否比巴氏灭菌更好地保留供乳生物活性蛋白的结构和功能?
- 批准号:
10478177 - 财政年份:2021
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$ 1.82万 - 项目类别:
Can high pressure processing (HPP) and ultraviolet-C irradiation (UV-C) treatment preserve donor milk bioactive protein structure and function better than holder pasteurization?
高压处理 (HPP) 和紫外线 C 照射 (UV-C) 处理能否比巴氏灭菌更好地保留供乳生物活性蛋白的结构和功能?
- 批准号:
10655572 - 财政年份:2021
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高压处理 (HPP) 和紫外线 C 照射 (UV-C) 处理能否比巴氏灭菌更好地保留供乳生物活性蛋白的结构和功能?
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