40 results on '"Kreyenschmidt, Judith"'
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2. Microbial investigation of cleanability of different plastic and metal surfaces used by the food industry
3. Quality impact of sustainable ma-packaging options for emulsion-type sausage: A German case study
4. Antibiotic-resistant bacteria, antibiotic resistance genes, and antibiotic residues in wastewater from a poultry slaughterhouse after conventional and advanced treatments
5. Effect of methionine supplementation in chicken feed on the quality and shelf life of fresh poultry meat
6. ”Low-Hanging Fruits” against Food Waste and Their Status Quo in the Food Processing Industry
7. Definition of predictor variables for MAP poultry filets stored under different temperature conditions
8. Handling Practices and Quality Attributes Along the Supply Chain of gboma (Solanum Macrocarpon): A Leafy Vegetable in Southern Benin
9. Comparison of argon-based and nitrogen-based modified atmosphere packaging on bacterial growth and product quality of chicken breast fillets
10. Ambient Parameter Monitoring in Fresh Fruit and Vegetable Supply Chains Using Internet of Things-Enabled Sensor and Communication Technology
11. Genetic Characterization of Carbapenem-Resistant Klebsiella spp. from Municipal and Slaughterhouse Wastewater
12. Clinically Relevant Escherichia coli Isolates from Process Waters and Wastewater of Poultry and Pig Slaughterhouses in Germany
13. A Multi-Model Approach to Implement a Dynamic Shelf Life Criterion in Meat Supply Chains
14. Recommendation of Good Practice in the Food-Processing Industry for Preventing and Handling Food Loss and Waste
15. Can Sustainable Packaging Help to Reduce Food Waste? A Status Quo Focusing Plant-Derived Polymers and Additives
16. Can Sustainable Packaging Help to Reduce Food Waste? A Status Quo Focusing Plant-Derived Polymers and Additives
17. Clinically Relevant Escherichia coli Isolates from Process Waters and Wastewater of Poultry and Pig Slaughterhouses in Germany
18. Influence of cold chain interruptions on the shelf life of fresh pork and poultry
19. Effects of food components on the antimicrobial activity of polypropylene surfaces containing silver ions (Ag+)
20. Performance of a photochromic time–temperature indicator under simulated fresh fish supply chain conditions
21. Colistin-Resistant Enterobacteriaceae Isolated From Process Waters and Wastewater From German Poultry and Pig Slaughterhouses
22. ESKAPE Bacteria and Extended-Spectrum-β-Lactamase-Producing Escherichia coli Isolated from Wastewater and Process Water from German Poultry Slaughterhouses
23. A novel photochromic time–temperature indicator to support cold chain management
24. Sustainable Extraction and Characterisation of Bioactive Compounds from Horse Chestnut Seed Coats for the Development of Bio-Based Additives
25. Draft Genome Sequences of Acinetobacter baumannii Isolates Recovered from Sewage Water from a Poultry Slaughterhouse in Germany
26. Influence of Different Production Systems on the Quality and Shelf Life of Poultry Meat: A Case Study in the German Sector
27. Antimicrobial Activity of Lignin and Lignin-Derived Cellulose and Chitosan Composites Against Selected Pathogenic and Spoilage Microorganisms
28. Antimicrobial Activity of Lignin-Derived Polyurethane Coatings Prepared from Unmodified and Demethylated Lignins
29. Assessment of Meat Quality and Shelf Life from Broilers Fed with Different Sources and Concentrations of Methionine
30. Lignin-Derived Biomaterials for Drug Release and Tissue Engineering
31. Lignin-Derived Biomaterials for Drug Release and Tissue Engineering
32. Effect of high-oxygen and oxygen-free modified atmosphere packaging on the spoilage process of poultry breast fillets
33. Comparing Food Provided and Wasted before and after Implementing Measures against Food Waste in Three Healthcare Food Service Facilities
34. Improving Transfer in the Food Sector by Applying a Target Audience-Centered Approach—The Development of a Nonprofit Marketing Campaign Guide Based on a Case Study of the LAV Platform
35. A Participatory Approach to Minimizing Food Waste in the Food Industry—A Manual for Managers
36. Development of a New Monomer for the Synthesis of Intrinsic Antimicrobial Polymers with Enhanced Material Properties
37. Mathematical modelling for predicting the growth of Pseudomonas spp. in poultry under variable temperature conditions
38. Development of a “Decision Support Tool” (DST) for the pork supply chain
39. Generic model for the prediction of remaining shelf life in support of cold chain management in pork and poultry supply chains
40. Lignin-Derived Biomaterials for Drug Release and Tissue Engineering.
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