Konservering af kødprodukter

Anette Granly Koch

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Konservering af kødprodukter

WP 1: Matematisk model til forudsigelse af vækst af C. botulinum under køleopbevaring

 

 

 

Artikel:

Gunvig, AM.; Hansen, F.; Borggaard, C, (2012) Food Control -online only

                 A mathematical model for predicting growth/no-growth of

                 psychrotrophic C.bolulinum in meat products with five variables

 

WP 2: Matematisk model til forudsigelse af drab af patogene bakterier i fermenterede pølser

 

 

 

Omtale:

Gunvig, AM. (2012) Plus process nr. 6 side 28-29

                               Tjek på fødevaresikkerheden uden analyseudgifter

Gunvig, AM.(2012) Ing.dk 9.august

                               Dansk bakterieprogram beregner spegepølsens holdbarhed

 

WP 3: Alternativ konservering

Link til BerryMeat hjemmeside hos ICROFS

Link til "Ny viden om økologi" hos ICROFS

 

 

Konference:

International Listeria Kongres i Goa 19.-22. sept. (ISOPOL XVIII)

 

Artikler:

Bøegh-Petersen, J.; Hansen, F. (2015)

                                   Fødevaremagasinet marts s. 16-17

                                   Virus bekæmper Listeria monocytogenes i fødevarer

Jensen, M.;Hansen, F.; Grevsen, K. (2014)

                                    ICROFS news, nr 1, side 10

                                    Ramsons can deliver taste and antibacterial effect in food preservation

Leipold, F.;Kusano, Y.;Hansen, F.; Jacobsen, T.(2010)

                                    Food Control vol. 21, s.1194-1198

                                   Decontamination of a rotating cutting tool during operation

                                   by means of atmospheric pressure plasmas.

Rød, SK; Hansen, F.; Leipold, F.; Knøchel, S. (2012)

                                      Food Microbiology Vol.30(1). s. 233-38

                                      Cold atmospheric pressure plasma treatment of ready-to-eat meat

Haugaard, P.; Hansen, F.; Jensen, M.; Grunert, K.G.(2014)

                                      Meat Science vol 96(1) side 126-135

                                      Consumers attitude toward new technique for preserving

                                      organic meat using herbs and berries

Fenger, MHJ; Aschemann-Witzel, J.; Hansen, F.; Grunert, KG(2015)

                                     Food quailty and preference 41 s.237-244

                                     Delicious Words - Assessing the impact of short storytelling messages on

                                     consumer preferences for variations of a new processed meat

                                     product  

Jensen, M.; Hansen, F.; Larsen, E.; Grevsen, K.(2015)

                                     Journal of Agriculture and Food Chemistry (in preparation)

                                     Effect of plant material, processing and storage of ramson

                                     (Allium ursinum) on allicin concentration and antibacterial effect

                                     against L. monocytogenes, S. typhimurium and E. coli.

 

Hansen, F.; Jensen, M.; Grevsen, K. (2015)

                                     Food Control (in preparation)

                                     The use of natural herbs and berries for preservation of organic meat

                                     products: Evaluation of the antimicrobial affect in different test models.