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Filtering by: Subject Fishery products -- Storage Committee Member Goddik, Lisbeth Language English [eng]

Growth of Staphylococcus aureus of enterotoxin production in pre-cooked tuna meat

Creator:

Wu, Xulei

Abstract:

Staphylococcus aureus is a human pathogen capable of producing enterotoxins causing staphylococcal food poisoning, one of the most economically important foodborne diseases in the U.S. This pathogen may be introduced to pre-cooked tuna meat used for the production of canned tuna because significant manual handling occurs after cooking of the...

Resource Type:

Masters Thesis

Full Text:

produce enterotoxins in the pre-cooked tuna meat at 37˚C after frozen storage, and thermal inactivation
Development of antioxidant dietary fibers from wine grape pomace and their applications as functional food ingredients

Creator:

Tseng, Angela Y.

Abstract:

Wine grape pomace (WGP), the byproduct from winemaking, is a good source of polyphenols and dietary fibers, and may be utilized as antioxidant dietary fibers (ADF) for food applications. The objectives of this thesis research were to first determine the phenolic compounds, antioxidant and antimicrobial activities in red WGP under...

Resource Type:

Masters Thesis

Full Text:

WGP under different drying processes for long-term storage, and to further evaluate the feasibility