Published June 1945. Facts and recommendations in this publication may no longer be valid. Please look for up-to-date information in the OSU Extension Catalog: http://extension.oregonstate.edu/catalog
How to prepare home-cooked foods for freezing, preserve food quality in frozen storage, and retain quality during thawing and reheating. Covers baked products and doughs, main dishes and meals, eggs, sandwiches, soups, fruit dishes, vegetable dishes, and desserts and sweets. Includes food safety guidelines for thawed frozen foods and for...
Vitamin K₅, 4-amino-2-methyl-1-naphthol hydrochloride, a
water soluble analog of vitamin K has been shown to possess an antimicrobial
activity toward many bacteria, molds, and yeast. Much
of the work reported in the literature is on its use as a food preservative,
and it was the purpose of this study to...
Varying concentrations of the food preservatives nisin and lysozyme were adsorbed onto glass surfaces chemically modified to exhibit different degrees of hydrophobicity. The antimicrobial activity of the adsorbed preservatives was evaluated by documenting the ability of Listeria monocytogenes to adhere and grow on the glass surfaces. A bioluminescence protocol was...
The rationale for this study lies in the upsurge of home food
preservation which has occurred as a result of the unprecedented rise
in food prices and, concommitantly, the danger and economic loss
entailed in the use of faulty methods. A sample of 200 non-urban
homemakers in the province of...
The use of edible coatings in combination with antimicrobial
agents enhances the microbial stability of foods. In this study we
evaluated the potassium sorbate and sorbic acid permeability of an
edible methylcellulose (MC) - palmitic acid (PA) film with a MC:PA
ratio of 3:1.
Permeability cell measurements were used to...
Edible coatings controlling preservative migration from
surface to food bulk could inhibit surface microbial growth
which is often the main cause of spoilage for many food
products. In this project we focused our attention upon
methylcellulose, hydroxypropyl methylcellulose, and chitosan as
the structural component for such edible films. These films...