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The prevalence of and resistance to antimicrobial agents of Bacillus cereus isolates from foodstuffs
pathogenic microorganisms food safety acquired resistance
2015/1/27
The study was aimed at the assessment whether foodstuffs contaminated with Bacillus cereus (B. cereus) may concurrently be vectors of spreading resistance. The contamination of foodstuffs with B. cere...
Determination of mercury species in foodstuffs using LC-ICP-MS: the applicability and limitations of the method
mercury speciation liquid chromatography inductively coupled plasma-mass spectrometry
2014/7/10
Reversed-phase liquid chromatography hyphenated with inductively coupled plasma mass spectrometry (LC-ICP-MS) was used for mercury speciation analysis in food samples. A short chromatographic column (...
The foodstuffs market in the CR and its regulation within the framework of the EU agricultural policy
agricultural products food industry food market foodstuffs inspection retail chains
2014/7/9
The food market is created by the farmers, whose importance arises from their production of the raw materials from which food is made. These products are processed and supplied to the retail chains, w...
The role of the value added tax on foodstuffs in the consumer basket
value added tax vat rates changes of rates consumer basket tax burden foodstuffs and non-alcoholic beverages
2014/2/24
When looking for economic policy instruments in the times of economic crisis, even tax instruments are considered, particularly the changes (increases) of the value added tax rates. Most of the EU mem...
Simultaneous determination of chloride, bromide and iodide in foodstuffs by low pressure ion-exchange chromatography with visible light detection
LPIEC spectrophotometry halide
2014/2/25
An ion-exchange chromatography method with visible light detection was developed for the simultaneous determination of chloride, bromide, and iodide in foodstuffs. They were separated by means of low ...
Nonpasturized cream is usually contaminated with different types of pathogens, and its use in foodstuffs such as creamy cake and ice-cream is the main cause of contamination of such foodstuffs. The pu...
Effect of Thermo-Insensitive Ingredients on the Thermal Conduction of Foodstuffs during Heating
thermo-insensitive ingredients thermal conduction in foodstuffs endothermic heat plastic fat heat capacity thermal diffusivity
2009/8/20
The disturbance of thermal conduction in foodstuffs during heating in a metal vessel due to phase transition of the food components could be controlled by adding a variety of thermo-insensitive ingred...
Detection of Genetic Modification“ac2”in Potato Foodstuffs
GMO Solanum tuberosum PCR antimicrobial peptide
2009/8/10
The genetic modification 'ac2' is based on the insertion and expression of ac2 gene, originally found in seeds of amaranth (Amaranthus caudatus), into the genome of potatoes (Solanum tuberosum). The p...
Structure-Activity Relationship of Immunoregulatory Factors in Foodstuffs
allergy polyunsaturated fatty acids xanthene dyes
2009/7/7
The structure-activity relationship of allergy enhancing and suppressing factors in foodstuffs was summarized in this text. Polyunsaturated fatty acids (PUFA) enhance allergic response by enhancing Ig...
Voltage Dependency in Coulometric Analysis of Tea Polyphenols and Isoflavones in Foodstuffs
coulometric analysis tea polyphenols isoflavones
2009/6/17
To establish an analytical method for phenolic compounds in foodstuffs and tissue samples, we determined five simple polyphenols, five tea polyphenols and five isoflavones using high performance liqui...
This paper emphasizes the suitability of a systematic residue control, not only how a national monitoring programme may timely detect source of contamination of animal organs with cadmium, but also ho...
Tyramine Production by Enterococci from Various Foodstuffs: A Threat to the Consumers
tyrdc gene tyramine PCR,HPLC enterococci
2014/3/10
Tyramine is the most frequent biogenic amine found in cheese and is also frequently found in other fermented foods and beverages. In total 273 different strains of enterococci from various foodstuffs ...
The occurrence of enterotoxigenic isolates of B. cereus in foodstuffs
Bacillus cereus enterotoxin bacterial resistance foodstuffs
2014/3/7
Enterotoxigenic Bacillus cereus was detected in a variety of meat stuffs (36), ready-to-cook products (5), and swabs (7). The bacterial colonies isolated from PEMBA agar were identified as B. cereus. ...
PROBLEM OF RISK ELEMENTS ACCUMULATION IN CEREAL RAW MATERIALS AND FOODSTUFFS
cereal crops mill streams content of risk elements
2010/12/7
Four kinds of cereals- wheat (Triticum aestivum L.), barley (Hordeum sativum L.), triticosecale (Triticosecale sativum L.) and oat (Avena sativa L) were taken from risk region of Slovakia in order to ...
Prediction of the average surface heat transfer coefficient for model foodstuffs in a vertical display cabinet
SHTC vertical display cabinet correlations food safety
2014/3/3
Calculations of transient temperatures of food products after they are transferred from a warm environment into a display cabinet, require data on the surface heat transfer coefficient (SHTC). There i...