Larry R. Beuchat

TL;DR: D -values of acid-adapted cells were significantly higher than those of unadapted and acid-shocked cells at all temperatures tested, suggesting that different mechanisms protect acid- Adapted and Acid-Shocked cells against subsequent exposure to heat or an acidic environment.

TL;DR: Results indicate that a pasteurization process similar to that used for full-fat milk would be adequate to ensure the destruction of L. monocytogenes in peanut beverage and survives for at least 24 weeks in chocolate-peanut spread and peanut butter at an aw range that encompasses that found in these products.

TL;DR: Application of HPMC coating retarded the rate of loss of firmness and change in color of tomatoes stored at 20°C for up to 18 days and inactivation of S. montevideo in core tissue was similar when tomatoes were dipped in 55 to 88% ethanol solutions.

TL;DR: Yeast isolates from raw and processed poultry products were characterized using PCR amplification of the internally transcribed spacer (ITS) 5.8S ribosomal DNA region (ITS-PCR), restriction analysis of amplified products, randomly amplified polymorphic DNA (RAPD) analysis, and pulsed-field gel electrophoresis (PFGE).

TL;DR: In this article, the functional characteristics of cowpea flour and starch as affected by soaking, soaking and boiling (S/B), and fermentation of seeds with Rhizopus microsporus var. oligosporus before milling were investigated.