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Dissertations / Theses on the topic 'Microbiological Quality of Beer'

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Published: 9 September 2021

Last updated: 29 July 2025

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1

Murray, Kathryn Audrey. "The microbiological quality of chilled beef carcasses in Northern Ireland : a baseline study." Thesis, Queen's University Belfast, 1998. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.287366.

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2

Nyamakwere, Faith. "Microbiological analyses of beef slaughtering process and meat safety knowledge of handlers at selected high and low thoughput abattoirs." Thesis, University of Fort Hare, 2015. http://hdl.handle.net/10353/2238.

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The objective of the study was to evaluate meat hygiene practices among meat handlers and microbiological analysis of beef carcasses, slaughtermen hands, equipment and water from low throughput (LTA) and high throughput (HTA) abattoirs in the Eastern Cape Province of South Africa. In stage one of the study, the level of knowledge, practices and attitudes towards meat safety and personal hygiene of slaughtermen were assessed. Forty workers directly involve in beef cattle slaughtering process were surveyed. Data were collected using a structured questionnaire, it contained questions on some of t

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3

Felkl, Gabriela Sartori. "Autenticidade molecular de produtos cárneos." Universidade Tecnológica Federal do Paraná, 2014. http://repositorio.utfpr.edu.br/jspui/handle/1/1550.

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CAPES<br>A autenticidade adequada de um produto cárneo conforme seu padrão de identidade (rotulagem) é imprescindível, por questões econômicas, de saúde éticas e religiosas, além de ser uma exigência dos órgãos vigentes de alimentos. Contudo, a identificação dos constituintes cárneos em um produto ainda é um desafio considerável para as autoridades, visto que nem sempre é possível detectá-los através dos métodos convencionais, principalmente após o processamento do produto. Este fator limitante torna a fraude por substituição de uma espécie animal por outra de menor valor econômico um ato muit

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4

Hervatin, Heloisa Litholdo. "Avaliação microbiologica e fisico-quimica do polen apicola in natura e desidratado sob diferentes temperaturas." [s.n.], 2009. http://repositorio.unicamp.br/jspui/handle/REPOSIP/254730.

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Orientador: Lucia Regina Durrant<br>Dissertação (mestrado) - Universidade Estadual de Campinas, Faculdade de Engenharia de Alimentos<br>Made available in DSpace on 2018-08-14T12:37:36Z (GMT). No. of bitstreams: 1 Hervatin_HeloisaLitholdo_M.pdf: 1981858 bytes, checksum: ffb8ed64cae5f9232a96630b93cc06fa (MD5) Previous issue date: 2009<br>Resumo: O pólen apícola é a aglutinação do pólen presente nas flores coletados pelas abelhas operarias, e depositados na entrada da colméia. O estudo visou avaliar a qualidade microbiológica e físico-química do pólen IN NATURA e do submetido a diferentes proce

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Melo, Adriane Alexandre Machado de. "Perfil químico e microbiológico, cor, análise polínica e propriedades biológicas do pólen apícola desidratado." Universidade de São Paulo, 2015. http://www.teses.usp.br/teses/disponiveis/9/9131/tde-18122015-142742/.

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O objetivo deste estudo foi levantar informações a respeito do processo de produção, determinar características físico-químicas, qualidade microbiológica, propriedades biológicas e origem botânica do pólen apícola desidratado, além de avaliar a influência de duas condições de desidratação sobre estes mesmos parâmetros. Para esta pesquisa foram adquiridas 69 amostras produzidas e beneficiadas em nove Estados brasileiros. Foram levantados dados referentes à coleta e processamento dos produtos e realizada a análise polínica para determinar a origem botânica das amostras. Foram determinados os teo

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6

Oladokun, Olayide. "The quality of bitterness in beer." Thesis, University of Nottingham, 2017. http://eprints.nottingham.ac.uk/43415/.

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The bitterness of beer remains one of its most important flavour attribute. However, complexity surrounding bitterness perception alone represents a significant challenge in its understanding, in addition to other factors relating to production processes and raw materials used in making beer. The aim of this research was to better understand beer bitterness in terms of its intensity and quality, and how hopping technology (e.g. quantity and time of hop addition during the brewing process), hop aroma and variety may effect perceived bitterness intensity and quality. This project combined both a

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7

Ramberg, Anna. "Evaluation of DNA Quality of Beer Ingredients." Thesis, Uppsala University, Department of Medical Biochemistry and Microbiology, 2006. http://urn.kb.se/resolve?urn=urn:nbn:se:uu:diva-7101.

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<p>The project aim is to determine if good quality DNA can be extracted from barley, malt and hop, ingredients used in beer brewing. Good quality DNA is important in DNA fingerprinting techniques which can be used for identification of ingredients. The 3 methods tested are the cetyltrimethylammonium bromide (CTAB) method, QIAGEN DNeasy Plant Mini Kit and Meyer’s method as published in 1996 with QIAGEN DNeasy Plant Mini Kit in combination. To evaluate the DNA quality after extraction we used 3 different techniques:</p><p>(i) spectrophotometry to estimate purity by using the ratio A260/A280; (ii

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8

Dixon, Lorraine Louise. "Microbiological Quality of Toroi: A Māori food delicacy." The University of Waikato, 2007. http://hdl.handle.net/10289/2229.

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A study was undertaken to determine the food safety of the fermented Māori delicacy, Toroi. Ten batches of Toroi were prepared by a commonly used traditional method that consisted of boiling the vegetable component, either watercress or puha, and combining it with chopped mussel flesh. The mixture was cooled and then stored in a refrigerator for up to eight months to allow natural fermentation to take place. All ingredients were sourced from retail outlets. The Toroi was examined at intervals over eight months for a range of pathogens (seven in all) that have been related to incidents of f

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9

Jones, Iain Chemical Sciences &amp Engineering Faculty of Engineering UNSW. "Microbiological quality assurance in a wine bottling operation." Awarded by:University of New South Wales. Chemical Sciences & Engineering, 2008. http://handle.unsw.edu.au/1959.4/42881.

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Wines after packaging may undergo microbial spoilage, especially by yeasts. The risk of such spoilage can be minimized by preventing microbial contamination during packaging operations. This thesis describes wine packaging operations and the quality management initiatives required to control microbial contamination during packaging. Control of microbiological quality during packaging needs to be implemented without compromising overall wine quality and its appeal to consumers. The need for rapid, convenient methods to examine yeasts in packaged wine and to assess the hygiene status of wine pac

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10

Oliveira, Jacinta Maria Marques de. "Microbiological quality of bivalves: relevance to food safety." Doctoral thesis, Universidade de Aveiro, 2012. http://hdl.handle.net/10773/8996.

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Doutoramento em Biologia<br>Os moluscos bivalves constituem um recurso haliêutico de elevada importância na economia (inter)nacional pelas suas características organolépticas, valor nutritivo e relevância na gastronomia tradicional. Não obstante, representam um produto alimentar de elevado risco para a saúde pública. A contaminação microbiológica (autóctone e antropogénica), sendo crónica nos bancos de bivalves das zonas estuarino-lagunares, constitui uma das principais preocupações associadas à segurança alimentar. Aquando da filtração inerente aos processos de respiração e alimentação, os bi

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11

Rodrigues, João Eduardo Aleixo. "Metabonomic studies to assess beer quality and stability." Doctoral thesis, Universidade de Aveiro, 2011. http://hdl.handle.net/10773/7750.

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Doutoramento em Quimica<br>The work reported in this thesis aimed at applying the methodology known as metabonomics to the detailed study of a particular type of beer and its quality control, with basis on the use of multivariate analysis (MVA) to extract meaningful information from given analytical data sets. In Chapter 1, a detailed description of beer is given considering the brewing process, main characteristics and typical composition of beer, beer stability and the commonly used analytical techniques for beer analysis. The fundamentals of the analytical methods employed here, nam

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12

Eagles, Warren Paul. "Interactions between macromolecules and membranes : their effects on beer quality." Thesis, Loughborough University, 2000. https://dspace.lboro.ac.uk/2134/33244.

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When filtering beer at pore sizes of 0.45 μm and below, some desirable components may be lost, even though they are orders of magnitude smaller than the pores. In this work, a model beer solution of pure components has been filtered through 0.2 μm membranes to investigate this problem. Starch (a model for the long chain carbohydrates) at a concentration of 1500 mg.l-1 and casein (a model for the protein fraction) at a concentration of 150 mg.l-1 were found to result in reduced permeate fluxes in the region of 20–40 l.m-2.h-1.

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13

Potgieter, Nardus. "Analysis of beer aroma using purge-and-trap sampling and gas chromatography." Pretoria : [s.n.], 2006. http://upetd.up.ac.za/thesis/available/etd-09282007-140010.

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14

Foster, Robert Turnbull. "The effects of iso-α-acids, EDTA, and pasteurisation on packaged beer microbiological, physical, foam, and flavor stability". Thesis, Heriot-Watt University, 1996. http://hdl.handle.net/10399/684.

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15

BERA, ALEXANDRE. "Efeitos nas caracteristicas fisico-quimicas, microbiologicas e sensoriais em amostras de mel de abelhas submetidas a radiacao gama." reponame:Repositório Institucional do IPEN, 2010. http://repositorio.ipen.br:8080/xmlui/handle/123456789/9527.

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Made available in DSpace on 2014-10-09T12:27:40Z (GMT). No. of bitstreams: 0<br>Made available in DSpace on 2014-10-09T14:04:08Z (GMT). No. of bitstreams: 0<br>Tese (Doutoramento)<br>IPEN/T<br>Instituto de Pesquisas Energeticas e Nucleares - IPEN-CNEN/SP

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16

Matug, Shadlia Mohamed. "The microbiological quality of infant foods commercially available in Libya." Thesis, Glasgow Caledonian University, 2010. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.517702.

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17

Kyozaire, Joan Kitiibwa. "Microbiological quality of goat milk obtained under different production systems." Diss., Electronic thesis, 2003. http://upetd.up.ac.za/thesis/available/etd-03232005-130646/.

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18

Peruzzi, Elisabetta <1983&gt. "Valuation of Biochemical and Microbiological Indicators in Soil Quality Assessment." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2017. http://amsdottorato.unibo.it/8074/1/Thesis_Peruzzi_FINAL.pdf.

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This thesis research aimed at valuating the suitability of biochemical and microbiological indicators in soil quality and soil health assessment, applying an interdisciplinary approach by means of different methodologies. As the concept of soil quality encompasses both functionality and biological diversity, two cases of study are proposed and each of them aimed at the description of this two aspects. The first case study examined the degree of interference of high soil copper contamination when an old vineyard is converted into a protected area, by investigating the resilience of a polluted s

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19

Van, Nierop Sandra. "Investigation of malt factors that influence beer production and quality." Thesis, Stellenbosch : Stellenbosch University, 2005. http://hdl.handle.net/10019.1/50380.

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Thesis (PhD)--Stellenbosch University, 2005.<br>ENGLISH ABSTRACT: A number of relevant brewing industry issues associated with malt quality were examined. These included beer foam quality, premature flocculation of yeast during fermentation and antimicrobial factors in malt. The cause of poor foam at a brewery relative to other similar breweries was identified as being related to the boiling temperature during wort preparation and the associated conformational changes of the abundant foam protein lipid transfer protein 1 (LTPl). The temperature range of 96 to 102°C was revealed to be cr

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20

Miedl, Michaela. "The effect of raw materials and yeast quality on beer stability." Thesis, Heriot-Watt University, 2010. http://hdl.handle.net/10399/2620.

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Beer stability is a critical quality parameter and a large amount of research has attempted to understand and optimise it. The present study focused on the flavour and foam aspects of beer stability and novel methods of analysis were employed to investigate the influence of yeast physiological state, pitching rates, pasteurisation methods and raw materials on these important parameters. Laser scanning confocal microscopy and flow cytometry were used to gain an in-depth understanding of physiological state and protein dynamics of brewing yeast. Yeast cell components such as glycogen, neutral li

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21

Mendes, Ana Rita Chaves Botelho Vaz. "Development of lyophilized reference stock cultures for quality control in microbiological analysis." Master's thesis, Universidade de Aveiro, 2016. http://hdl.handle.net/10773/16752.

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Mestrado em Biotecnologia Alimentar<br>No final de 2014 foi publicada a norma ISO 11133 que obriga à realização de testes de performance em todos os lotes de meio produzidos, recorrendo ao uso de microrganismos de referência específicos, com um nível de inóculo estabelecido. A liofilização é um processo de secagem de culturas microbianas, e que permite a sua preservação por largos períodos de tempo, sem ser necessária refrigeração. Os efeitos de três meios crioprotetores diferentes (skim milk + 10% sacarose, nutrient broth nº2 + 20% glicerol, e sacarose 10%) na sobrevivência à liofilização d

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22

Ijabadeniyi, Oluwatosin Ademola. "Effect of irrigation water quality on the microbiological safety of fresh vegetables." Thesis, University of Pretoria, 2010. http://hdl.handle.net/2263/25555.

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Irrigation water is perhaps the leading pre-harvest source of contamination of fresh vegetables in the world. In this thesis, the effect of source water from the Olifants River and the Wilge River on the bacterial quality of water in the Loskop Canal that they feed and also the subsequent contribution to the bacterial contamination of fresh vegetables was determined for a period of twelve months. Also effect of attachment time on the survival of Listeria monocytogenes and the effect of chlorine on L. monocytogenes attached to vegetables were determined. Finally, a step-wise logistic regression

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23

Rajasooriyar, Lorraine Dushyanthi. "A study of the hydrochemistry of the Uda Walawe Basin, Sri Lanka, and the factors that influence groundwater quality." Thesis, University of East Anglia, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.273467.

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This thesis describes the hydrochemistry of three sub-catchments of the Uda Walawe basin, Sri Lanka. The basin is underlain by crystalline hard rocks and parts of the sub-catchments have been developed under an irrigation scheme. Groundwater is used for agricultural and drinking water purposes, but is vulnerable to poor water quality, particularly from high fluoride (F) concentrations and microbiological contamination. Dental fluorosis is endemic in the basin where F concentrations reach 9 mg/L. The Uda Walawe basin is marked by two major geological zones, the Highland Series and the Eastern V

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Bautista, Derrick A. "The determination and control of the microbiological quality and safety of poultry carcasses." Thesis, National Library of Canada = Bibliothèque nationale du Canada, 1998. http://www.collectionscanada.ca/obj/s4/f2/dsk2/ftp03/NQ27444.pdf.

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25

Nik, Zad Sangsari Homa <1965&gt. "Fish quality assessment through the application of chemico-physical, sensory and microbiological analyses." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5852/1/Nikzad_Homa_tesi.pdf.

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The quality of fish products is indispensably linked to the freshness of the raw material modulated by appropriate manipulation and storage conditions, specially the storage temperature after catch. The purpose of the research presented in this thesis, which was largely conducted in the context of a research project funded by Italian Ministry of Agricultural, Food and Forestry Policies (MIPAAF), concerned the evaluation of the freshness of farmed and wild fish species, in relation to different storage conditions, under ice (0°C) or at refrigeration temperature (4°C). Several specimens of diffe

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Nik, Zad Sangsari Homa <1965&gt. "Fish quality assessment through the application of chemico-physical, sensory and microbiological analyses." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5852/.

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The quality of fish products is indispensably linked to the freshness of the raw material modulated by appropriate manipulation and storage conditions, specially the storage temperature after catch. The purpose of the research presented in this thesis, which was largely conducted in the context of a research project funded by Italian Ministry of Agricultural, Food and Forestry Policies (MIPAAF), concerned the evaluation of the freshness of farmed and wild fish species, in relation to different storage conditions, under ice (0°C) or at refrigeration temperature (4°C). Several specimens of diffe

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27

Giacometti, Caterina <1983&gt. "Chemical, biochemical and microbiological indicators to assess soil quality in temperate agro-ecosystems." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5914/1/Tesi_Dottorato_Caterina_Giacometti.pdf.

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Soil is a critically important component of the earth’s biosphere. Developing agricultural production systems able to conserve soil quality is essential to guarantee the current and future capacity of soil to provide goods and services. This study investigates the potential of microbial and biochemical parameters to be used as early and sensitive soil quality indicators. Their ability to differentiate plots under contrasting fertilization regimes is evaluated based also on their sensitivity to seasonal fluctuations of environmental conditions and on their relationship with soil chemical para

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Giacometti, Caterina <1983&gt. "Chemical, biochemical and microbiological indicators to assess soil quality in temperate agro-ecosystems." Doctoral thesis, Alma Mater Studiorum - Università di Bologna, 2013. http://amsdottorato.unibo.it/5914/.

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Soil is a critically important component of the earth’s biosphere. Developing agricultural production systems able to conserve soil quality is essential to guarantee the current and future capacity of soil to provide goods and services. This study investigates the potential of microbial and biochemical parameters to be used as early and sensitive soil quality indicators. Their ability to differentiate plots under contrasting fertilization regimes is evaluated based also on their sensitivity to seasonal fluctuations of environmental conditions and on their relationship with soil chemical para

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29

Santos, Isabela Rodrigues dos. "Estratégias para conservação de carne armazenada sob refrigeração: embalagem em atmosfera modificada e processamento em alta pressão." Universidade de São Paulo, 2016. http://www.teses.usp.br/teses/disponiveis/74/74132/tde-04052016-151158/.

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A busca por produtos mais saudáveis e minimamente processados tem levado indústrias e pesquisadores a estudarem novas formas de preservação de alimentos. Os objetivos deste trabalho foram: 1) avaliar o efeito da embalagem com atmosfera modificada (ATM) na preservação de lombo ovino armazenado sob refrigeração e 2) Avaliar o efeito do processamento em alta pressão na conservação de carne bovina marinada e com teor de sódio reduzido. Em ambas as pesquisas, músculos Longissimus lumborum foram submetidos à contagem microbiana, avaliação de cor, pH, oxidação lipídica (TBARS), perdas por cocção (PPC

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Pinheiro, Neuma Maria de Souza. "Evaluation of the microbiological quality of commercialized fruits minimally processed in marketed in Fortaleza." Universidade Federal do CearÃ, 2002. http://www.teses.ufc.br/tde_busca/arquivo.php?codArquivo=1593.

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nÃo hÃ<br>The consumersâ search for a healthy diet involves fresh fruits and vegetables intake. At the same time, there is a crescent demand on fast and easy-toprepare foods, like the minimally processed. Minimal processing has been described as handling, preparing, packing, and distribution of agricultural products, throughout certain procedures, such as selection, cleaning, peeling and cutting, that do not affect the sensory characteristics of the products, aggregating value to them. As result, natural and practice products that require less time to prepare, attempting to modern life needs.

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Boikhutso, Jane Motladi. "Microbiological, physico-chemical and sensory quality aspects of dairy desserts manufactured from cottage cheese." Diss., University of Pretoria, 2010. http://hdl.handle.net/2263/26061.

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Two novel strawberry cottage cheese desserts were developed in this study and evaluated regarding their microbiological, physico-chemical and sensory characteristics. The purpose of the study was to develop cottage cheese desserts, both full-fat (FFCCD) and skim milk (SMCCD) from fresh cottage cheese. Four formulations were made by adding fruit pulp to the cottage cheese. These were; treatment 1 = 0 % fruit pulp, treatment 2 = 10 % fruit pulp, treatment 3 = 20 % fruit pulp and treatment 4 = 30 % fruit pulp. All of the four treatments were found to be acceptable by a consumer panel and preferen

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Rai, Bimala. "Microbiological quality of water of some important lakes of tourist importance in darjeeling hills." Thesis, University of North Bengal, 2017. http://ir.nbu.ac.in/hdl.handle.net/123456789/2484.

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Crowe, Kristi Michele. "Effects of Post-harvest Treatments on the Microbiological Quality and Pesticide Residues of Lowbush Blueberries." Fogler Library, University of Maine, 2002. http://www.library.umaine.edu/theses/pdf/CroweKM2002.pdf.

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Buzrul, Sencer. "Effects Of High Hydrostatic Pressure (hhp) On Quality Parameters And Shelf-life Of Lager Beer." Master's thesis, METU, 2003. http://etd.lib.metu.edu.tr/upload/1098656/index.pdf.

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Filtered bright and unfiltered hazy lager beer samples were either treated with high hydrostatic pressure (200, 250, 300, 350 MPa for 3, 5 and 10 min at 10&deg<br>C and 20&deg<br>C) or conventional heat pasteurization (60&deg<br>C for 15 min). Treatments did not affect ethanol, extract, fermentation degree, density and pH in comparison with untreated beers. Both treatments produced microbiologically stable products. Bitterness, color, protein sensitivity and chill haze parameters were affected by both the HHP and heat treatment. A storage period of 56 days showed that HHP and heat pasteurizati

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Lyness, C. Amanda. "The stability of genetically-modified yeasts in relation to beer of good and consistent quality." Thesis, Heriot-Watt University, 1994. http://hdl.handle.net/10399/1356.

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Nieuwoudt, Melanie. "LTP1 and LOX-1 in barley malt and their role in beer production and quality." Thesis, Stellenbosch : Stellenbosch University, 2014. http://hdl.handle.net/10019.1/86558.

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Thesis (PhD)--Stellenbosch University, 2014.<br>ENGLISH ABSTRACT: Selection of raw materials for a consistent and high quality end product has been a challenge for brewers globally. Various different factors may influence quality and although a great number of methods for malt analysis exist today for the prediction of end product quality, some still do not accurately represent malt performance in beer. This research focussed on determining parameters in malts to predict two of the major beer quality determining factors namely, foam- and flavour stability. Specific biochemical markers in

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Pinto, Marta Filipa Pedro Guedes. "Avaliação da qualidade físico-química e microbiológica de leite pasteurizado produzido por micro empresas em Alagoas, Brasil." Master's thesis, ISA/UTL, 2011. http://hdl.handle.net/10400.5/4083.

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Mestrado em Engenharia Alimentar - Instituto Superior de Agronomia<br>Milk is an food product that we ingest during our lives. Mostly for beeing very complete nutritiously, what makes it, simultaneously susceptible to damage by way of development. Therefore it is essential to control it's processing. In Microbiological Food Lab of "Universidade Federal de Alagoas" there were analysed 115 samples of pasteurized milk type C, from 16 small companies, who belong to Cooperativa de Produção Leiteira de Alagoas – CPLA – who participated in the program "Fome Zero" (Zero Hunger) of the brazilian govern

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Schmidt, Heather Martin. "Improving the microbiological quality and safety of fresh-cut tomatoes by low dose electron beam irradiation." Thesis, Texas A&M University, 2004. http://hdl.handle.net/1969.1/2767.

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The effect of electron beam irradiation upon microbiological quality and safety of fresh-cut tomatoes was studied. Preliminary studies were conducted to ensure reliability of the rifampicin-resistant strain versus the parent strain of Salmonella serovar Montevideo for use in this study. Growth curve, heat tolerance and lactic acid resistance studies were performed, all of which showed no differences in behavior between the organisms. Fresh tomatoes were obtained from a local supplier and then cut into cubes with stem scars being separated. Both cubes and stem scars were inoculated with a rifa

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Gaut, Sylvi. "Factors Influencing Microbiological Quality of Groundwater from Potable Water Supply Wells in Norwegian Crystalline Bedrock Aquifers." Doctoral thesis, Norwegian University of Science and Technology, Faculty of Engineering Science and Technology, 2005. http://urn.kb.se/resolve?urn=urn:nbn:no:ntnu:diva-664.

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<p>Gaut, S., 2005: Factors influencing microbiological quality of groundwater from potable water supply wells in Norwegian crystalline bedrock aquifers. Doktor Ingeniør thesis 2005:99. Department of Geology and Mineral Resources Engineering, NTNU, 153 pp and appendices.</p><p>Microbiological analyses from 195 Norwegian waterworks based on groundwater in bedrock have been examined to study the vulnerability of bedrock wells to microbiological contamination. Inspections have been carried out at 49 of the 195 waterworks to identify possible causes to the recorded microbiological contamination. It

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Pullela, Sharma V. S. "Aquaculture of Pacu (Piaractus mesopotamicus) and a Comparison of its Quality: Microbiological, Sensory, and Proximate Composition." Thesis, Virginia Tech, 1998. http://hdl.handle.net/10919/36593.

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(Piaractus mesopotamicus) initially weighing 72.0 g were fed three diets - a) 0.5% vegetable (zucchini), b) commercial 32% (P32) and c) commercial 36% (P36) protein diets for 24 weeks and their growth performance compared. Processing yields and proximate composition were determined following dressing of pacu. The microbiological quality of pond cultured pacu was compared to aquacultured hybrid striped bass, tilapia, and rainbow trout grown in pond and recirculating aquaculture systems. Sensorial analyses for differences in flavor, preference, and color were also determined. Protein concentrati

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Brenton, Carolyn E. "Effect of storage temperatures on the microbiological quality, safety, and viability of quahog clams, Mercenaria mercenaria." Thesis, This resource online, 1996. http://scholar.lib.vt.edu/theses/available/etd-06112009-063149/.

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Karim, Nurul Ulfah. "Effect of high pressure treatments and chilled storage on the chemical and microbiological quality of fish." Thesis, Queen's University Belfast, 2011. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.546364.

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Sanchís, Soler Elena. "Effect of processing on the physicochemical, sensory, nutritional and microbiological quality of fresh-cut 'Rojo Brillante' persimmon." Doctoral thesis, Universitat Politècnica de València, 2016. http://hdl.handle.net/10251/62588.

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[EN] Persimmon (Diospyros kaki L.) 'Rojo Brillante' is an astringent variety characterised by good growing conditions, excellent colour, size, sensory characteristics and good nutritional properties. In the last decade, its production has grown substantially in Spain given the application of high levels of CO2 to remove astringency while firmness is preserved. This technology has also increased its potential as a fresh-cut commodity. However, physical damage during processing result in degradation of the colour and firmness of the product and a higher susceptibility to microbial spoilage that

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Carstens, Alewyn Johannes. "Evaluation of microbiological and physico-chemical quality of water from aquifers in the North West Province, South Africa." Thesis, North-West University, 2013. http://hdl.handle.net/10394/8999.

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Contamination of groundwater that is suitable for drinking is of growing concern as the water supply of South Africa is becomingincreasingly limited. This is especially the case in the North West province, with its semi – arid climate and variable rainfall patterns. The aim of the study was to evaluate the microbiological and physico – chemical qualities of groundwater obtained from selected DWA (Department of Water Affairs) monitoring boreholes in the Mooi River and Harts River catchment areas. Physico -chemical parameters included temperature, pH, electrical conductivity (EC), sa

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Lemos, Melina Mirley da Silva. "Avaliação da qualidade microbiológica do ar em cozinhas e zonas de buffet." Master's thesis, Escola Superior de Hotelaria e Turismo do Estoril, 2011. http://hdl.handle.net/10400.26/2422.

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Tem sido constatada a relevância da contaminação do ar de ambientes internos. Em ambientes de manipulação de alimentos, para além da questão da saúde dos ocupantes, pode também interferir na qualidade final do produto. O objetivo deste estudo foi avaliar a qualidade microbiológica do ar em áreas de preparação e manipulação de alimentos e zona de exposição do buffet em hotéis do Algarve. Como método de colheita das amostras, foi selecionado o de impactação em meio sólido. Os meios de cultura selecionados foram o PCA (Plate Count Agar) para bactérias e para fungos o Rose Bengal (RB).<br>The rele

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Lavezzo, Leticia Fernanda [UNESP]. "Atributos químicos, bioquímicos e microbiológicos em solos com 18 anos de aplicações anuais de lodo de esgoto." Universidade Estadual Paulista (UNESP), 2016. http://hdl.handle.net/11449/136401.

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Submitted by Letícia Fernanda Lavezzo (leticialavezzo.unesp@hotmail.com) on 2016-03-23T20:23:19Z No. of bitstreams: 1 Dissertação_Letícia_Fernanda_Lavezzo.pdf: 1419993 bytes, checksum: 8e337d69094b988dba50c9a0bee85085 (MD5)<br>Approved for entry into archive by Ana Paula Grisoto (grisotoana@reitoria.unesp.br) on 2016-03-24T18:21:25Z (GMT) No. of bitstreams: 1 lavezzo_lf_me_jabo.pdf: 1419993 bytes, checksum: 8e337d69094b988dba50c9a0bee85085 (MD5)<br>Made available in DSpace on 2016-03-24T18:21:25Z (GMT). No. of bitstreams: 1 lavezzo_lf_me_jabo.pdf: 1419993 bytes, checksum: 8e337d69094b988d

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Mert, Mecnun. "Effect Of High Hydrostatic Pressure On Microbial Load And Quality Parameters Of Grape Juice." Master's thesis, METU, 2010. http://etd.lib.metu.edu.tr/upload/12611536/index.pdf.

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Effect of high hydrostatic pressure (150-200-250 MPa) on the microbial load and quality parameters (pH, color, 5-hydroxymethylfurfural-HMF) of white (Sultaniye) and red (Alicante Bouschet) grape juices with combination of temperature (20-30-40&deg<br>C) and holding time (5-10-15 min) was studied. Increased pressure and temperature showed significant effect on microbial reduction in white and red grape juices (p&lt<br>0.05). The effect of pressure and time on pH drop was found to be insignificant (p&gt<br>0.05). HHP resulted in E&lt<br>1 for white grape and E&lt<br>7 for red grape juice samples

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Wood, Jayde Lian. "Examination of microbiological quality of in-field leafy vegetables and identification of on-farm generic Escherichia coli transmission dynamics." Thesis, University of British Columbia, 2013. http://hdl.handle.net/2429/44613.

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Fresh produce has increasingly been linked to foodborne outbreaks in North America. Although contamination of produce may occur at any point along the food continuum, significant risks are thought to occur at the farm level. Data illustrating bacterial transmission dynamics on farm, however, are lacking. The aim of this project was to produce baseline data describing the occurrence of indicator bacteria on in-field leafy vegetables; examine antimicrobial resistance (AMR) of recovered Escherichia coli; and identify on-farm microbiological reservoirs impacting leafy vegetables. In-field plants (

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Klaiber, Ralph G. [Verfasser]. "Influence of Prewashing Treatments and Storage Atmosphere on Sensory and Microbiological Quality of Shredded, Packaged Carrots / Ralph G Klaiber." Aachen : Shaker, 2005. http://d-nb.info/118657545X/34.

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Dailey, Sophia R. "Microbiological Quality of Milk Produced in Urban and Peri-Urban Farms in Central Ethiopia and its Public Health Impact." The Ohio State University, 2011. http://rave.ohiolink.edu/etdc/view?acc_num=osu1312318255.

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