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24 results on '"Hanna-Leena Alakomi"'

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1. Comparison of enzymatic and pH shift methods to extract protein from whole Baltic herring (Clupea harengus membras) and roach (Rutilus rutilus)

2. Sephadex LH-20 fractionation and bioactivities of phenolic compounds from extracts of Finnish berry plants

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3. Antioxidative and antibacterial activities of aqueous ethanol extracts of berries, leaves, and branches of berry plants

4. Effect of Plant Antimicrobial Agents Containing Marinades on Storage Stability and Microbiological Quality of Broiler Chicken Cuts Packed with Modified Atmosphere Packaging

5. Acid tolerant mutants of Bifidobacterium animalis subsp. lactis with improved stability in fruit juice

6. Expression of clpL1 and clpL2 genes in Lactobacillus rhamnosus VTT E-97800 after exposure to acid and heat stress treatments or to freeze-drying

7. Salmonella importance and current status of detection and surveillance methods

8. Antimicrobial resistance and residues in the EU:Current situation and possible countermeasures, emphasis on Campylobacter and Salmonella

9. Stability and functionality of freeze-dried probiotic Bifidobacterium cells during storage in juice and milk

10. Application of an electronic nose for quality assessment of modified atmosphere packaged poultry meat

11. Influence of processing conditions on Bifidobacterium animalis subsp. lactis functionality with a special focus on acid tolerance and factors affecting it

12. Influence of fermentation time, cryoprotectant and neutralization of cell concentrate on freeze-drying survival, storage stability, and acid and bile exposure of Bifidobacterium animalis ssp. lactis cells produced without milk-based ingredients

13. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions

14. Monitoring of the quality of modified atmosphere packaged broiler chicken cuts stored in different temperature conditions. A. Time–temperature indicators as quality-indicating tools

15. Myoglobin-based indicators for the evaluation of freshness of unmarinated broiler cuts

16. Antifungal activities of two Lactobacillus plantarum strains against Fusarium moulds in vitro and in malting of barley

17. Lactic acid permeabilizes gram-negative bacteria by disrupting the outer membrane

18. The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms

19. Improving the storage stability of Bifidobacterium breve in low pH fruit juice

20. Effect of the fermentation pH on the storage stability of Lactobacillus rhamnosus preparations and suitability of in vitro analyses of cell physiological functions to predict it

21. Suitability of the fluorescent techniques for the enumeration of probiotic bacteria in commercial non-dairy drinks and in pharmaceutical products

22. Comparison of different analytical methods in the monitoring of the quality of modified atmosphere packaged broiler chicken cuts using principal component analysis

23. Potential of lactic acid bacteria to inhibit rope spoilage in wheat sourdough bread

24. Corrigendum to 'The antimicrobial effects of wood-associated polyphenols on food pathogens and spoilage organisms.' [Int. J. Food Microbiol. 164 (2013) 99–107]