shucks

WordNet

Evaluation of sanitizers for inactivating Salmonella on in-shell pecans and pecan nutmeats.

Beuchat LR, Mann DA, Alali WQ.SourceDepartment of Food Science and Technology, University of Georgia, Griffin, GA 30223-1797, USA. lbeuchat@uga.edu
Journal of food protection.J Food Prot.2012 Nov;75(11):1930-8. doi: 10.4315/0362-028X.JFP-12-133.
Chlorine, organic acids, and water extracts of inedible pecan components were tested for effectiveness in killing Salmonella on pecans. In-shell pecans and nutmeats (U.S. Department of Agriculture medium pieces) were immersion inoculated with a mixture of five Salmonella serotypes, dried to 3.7% mo
PMID 23127701

Survival and growth of salmonella in high-moisture pecan nutmeats, in-shell pecans, inedible nut components, and orchard soil.

Beuchat LR, Mann DA.SourceCenter for Food Safety and Department of Food Science and Technology, University of Georgia, Griffin, Georgia 30223-1797, USA. lbeuchat@uga.edu
Journal of food protection.J Food Prot.2010 Nov;73(11):1975-85.
Outbreaks of salmonellosis associated with almonds have raised interest in better understanding the behavior of Salmonella on other tree nuts. We undertook a study to determine the survival and growth characteristics of Salmonella on high-moisture (water activity of 0.96 to 0.99) pecan nutmeats, in-
PMID 21219708

Li WJ, Li XE, Qi JJ.SourcePeking Union Medical College, Chinese Academy of Medical Scienes, Institute of Medicinal Plant Culture, Beijing 100094, China.
Zhongguo Zhong yao za zhi = Zhongguo zhongyao zazhi = China journal of Chinese materia medica.Zhongguo Zhong Yao Za Zhi.2007 Mar;32(5):381-4.
OBJECTIVE: To study on diversity of quality of Forsythia suspense collected from different regions.METHOD: The hundred-seed weight of shucks was analyzed by the method of hundred grain mass. The thousand-seed weight of seeds was analyzed by the method of thousand grain mass. The contents of the acti
PMID 17511138

藤田久雄,黒田弘之
日本食品化学学会誌 6(2), 130-134, 1999-11-27
… When 5 or 20μg/g of azide ions were added, the average recoveries of sodium azide in 33 kinds of food, such as beverages, shucks, and the vomit were 89.0-102.3% with low variation coefficients (0.7 to 7.9%). …
NAID 110007367188