Food microbiology

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  Año 2004, Vol. 21, Número 4 (August)

  • Immobilization technologies and support materials suitable in alcohol beverages production: a review

    A. Bekatorou, Y. Kourkoutas, R. Marchant, I.M. Banat, Athanasios A. Koutinas

    págs. 377-397

    

  • Technology transfer of some Moroccan traditional dairy products (lben, jben and smen) to small industrial scale

    N. Benkerroum, A.Y. Tamime

    págs. 399-413

    

  • A comparative study on growth limits of Listeria monocytogenes as affected by temperature, pH and a_w when grown in suspension or on a solid surface

    John N. Sofos, Patricia A. Kendall, Konstantinos P. Koutsoumanis

    págs. 415-422

    

  • Effects of Lactobacillus acidophilus and Lactobacillus reuteri cell-free supernatants on Cryptosporidium viability and infectivity in vitro

    Jeffery T. LeJeune, Lucy A. Ward, Polly D. Courtney, Matthew D. Glass

    págs. 423-429

    

  • Growth response and modeling of the effects of selected factors on the time-to-detection and probability of growth initiation of Salmonella typhimurium

    Afshin Akhoondzadeh Basti, Vadood Razavilar

    págs. 431-438

    

  • Ethanol tolerance of five non-Saccharomyces wine yeasts in comparison with a strain of Saccharomyces cerevisiae¿influence of different culture conditions

    José Antonio Couto Teixeira, Tim Hogg, Cristina Pina, Cristina Santos

    págs. 439-447

    

  • An attempt to minimize potassium sorbate concentration in sponge cakes by modified atmosphere packaging combination to prevent fungal spoilage

    M. Elena Guynot, Sonia Marín Sillué, Vicente Sanchís Almenar, Antonio J. Ramos Girona

    págs. 449-457

    

  • Predictive modelling of growth and enzymatic synthesis and activity by a cocktail of Yarrowia lipolytica, Zygosaccharomyces bailii and Pichia anomala

    J.P. Sutherland, P. Braun

    págs. 459-467

    

  • Response of Escherichia coli O157:H7 in apple and orange juices by hydrostatic pressure treatment with rapid decompression

    Chihiro Tomita, Isao Hayakawa, Mitsuya Shimoda, Seiji Noma

    págs. 469-473

    

  • Efficacy of ozone to reduce bacterial populations in the presence of food components

    Zeynep Güzel-Seydim, Paul I. Bever Jr., Annel K. Greene

    págs. 475-479

    

  • The rpoB gene as a target for PCR-DGGE analysis to follow lactic acid bacterial population dynamics during food fermentations

    Luca Simone Cocolin, Kalliopi Rantsiou, Giuseppe Comi

    págs. 481-487

    

  • Food microbiology: a laboratory manual: Ahmed E. Yousef and Carolyn Carlstrom (Eds.); Wiley-Interscience, Singapore, 2003, 277pp

    Sadhana Ravishankar

    pág. 489

    

  • Halal food production: Mian N. Riaz and Muhammad M. Chaudry (Eds.); CRC Press, Boca Raton, FL, 2004, 379pp, Hardcover

    Fadwa Al-Taher

    pág. 490

    

  • Erratum to ¿Influence of organic acid concentration on survival of Listeria monocytogenes and Escherichia coli 0157:H7 in beef carcass wash water and on model equipment surfaces¿: [Food Microbiology 20 (2003) 651¿660]

    J.D. Stopforth, G.C. Smith, J.N. Sofos, J. Samelis, P.A. Kendall

    pág. 491