Nitrite-free and low-nitrite meat-curing systems were developed to eliminate or reduce nitrite in frankfurter-type sausages. Different composite meat-curing mixtures were formulated using cochineal and paprika as natural colorants, sodium hypophosphite (SHP) as antimicrobial agent, butylated hydroxyanisole (BHA) as antioxidant and
Jianfeng Y, et al.
Journal of Materials Chemistry, 21(40), 15981-15986 (2011)
Applied and environmental microbiology, 74(11), 3336-3341 (2008-04-09)
The milk supply is considered a primary route for a bioterrorism attack with Bacillus anthracis spores because typical high-temperature short-time (HTST) pasteurization conditions cannot inactivate spores. In the event of intentional contamination, an effective method to inactivate the spores in
Langmuir : the ACS journal of surfaces and colloids, 26(5), 3670-3677 (2009-11-19)
Transition-metal nanoparticles possess unique size-dependent optical, electronic, and catalytic properties on the nanoscale, which differ significantly from their bulk properties. In particular, palladium (Pd) nanoparticles have properties applicable to a wide range of applications in catalysis and electronics. However, predictable
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