Browsing by Subject "Food spoilage."
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Effect of Amylase Content and Gluten on Gelatinization and Retrogradation of Starch Blends and Starch/Gluten Blends and on Bread Staling
(North Dakota State University, 2010)Effect of amylase content and gluten on starch gelatinization and retrogradation properties, and consequently bread staling, still is not clear. In the case of starch and starch/gluten blends, information on the relationship ... -
The Impact of Bacterial Spoilage and Foodborne Pathogens on Beef Industry and Application of Antimicrobial Interventions
(North Dakota State University, 2019)The beef industry continues to face concerns regarding the hygiene and the safety of its products. A wide range of microorganisms from various sources can grow on meat surfaces that are rich in fluid and nutrients. This ...