Results 111 to 120 of about 161,525 (315)

Use of Kefir in Cheese Ball Production: Physicochemical, Textural, Rheological, and Sensory Properties

Food Science &Nutrition, Volume 13, Issue 4, April 2025.
In this study, we produced cheese balls by mixing kefir with white cheese in different ratios (0%–25%–50%–75%–100%) to improve the consumption diversity of kefir, and the physicochemical, textural, rheological, and sensory properties of cheese ball samples were examined.
Hilal Çavuş, Ahmet Emirmustafaoğlu
wiley   +1 more source

Differentiation between Aspergillus flavus and Aspergillus parasiticus from Pure Culture and Aflatoxin-Contaminated Grapes Using PCR-RFLP Analysis of aflR-aflJ Intergenic Spacer [PDF]

, 2011
Aflatoxins (AFs) represent the most important single mycotoxin-related food safety problem in developed and developing countries as they have adverse effects on human and animal health. They are produced mainly by Aspergillus flavus and A.
Atoui, Ali, El Khoury, André, Kallassy, Mireille, Lebrihi, Ahmed, Lteif, Roger, Rizk, Toufic   +5 more
core   +1 more source

Aflatoxin contamination in the dairy sector: A review of the current state of knowledge on sources, processing effects, management and risk characterisation

International Journal of Dairy Technology, Volume 78, Issue 2, April–June 2025.
This article aimed to provide a comprehensive review of aflatoxin contamination in dairy production, addressing key aspects, such as contamination sources, effects of processing techniques, decontamination techniques and aflatoxin exposure risk characterisation.
Queenta Ngum Nji, Vathiswa Lungelwa Ludidi, Patrick Berka Njobeh   +2 more
wiley   +1 more source

Exploring Machine Learning Methods for Aflatoxin M1 Prediction in Jordanian Breast Milk Samples

Computers
The presence of aflatoxin M1 in breast milk poses a serious risk to the health of infants because of its potential to cause cancer and have negative effects on development. Detecting AFM1 in milk samples using conventional methods is often time-consuming
Abdullah Aref, Eman Omar, Eman Alseidi, Nour Elhuda A. Alqudah, Sharaf Omar   +4 more
doaj   +1 more source

Resíduos de aflatoxina B1 em fígado de codornas japonesas (Coturnix japonica) expostas a alimentos contaminados e à corticosterona exógena [PDF]

, 2013
The combined effect of aflatoxin B1 (AFB1 ) exposition and stress induced by corticosterone (CORT) upon the residual aflatoxin levels in livers of Japanese quail was examined.
Chiacchiera, Stella Maris, Dalcero, Ana Maria, Magnoli, Alejandra Paola, Marin, Raul Hector, Rosa, Carlos Alberto da Rocha   +4 more
core   +1 more source

Review of mycotoxin reduction in food and feed: from prevention in the field to detoxification by adsorption or transformation [PDF]

, 2011
Mycotoxins are secondary metabolites present worldwide in agricultural commodities and produced by filamentous fungi that cause a toxic response (mycotoxicosis) when ingested by animals.
Guyonvarc’h, Alain, Jard, Gwénaëlle, Lebrihi, Ahmed, Liboz, Thierry, Mathieu, Florence   +4 more
core   +2 more sources

Evaluation and Assessment of Aflatoxin M1 in Milk and Milk Products in Yemen Using High-Performance Liquid Chromatography

Journal of Food Quality, 2020
Aflatoxin M1 is one of the major fungal contaminants found in dairy products around the globe. The objective of this study was to investigate the incidence and occurrence of aflatoxin M1 (AFM1) in samples of milk and milk products in Yemen.
Safwan Ahmed Abdullah Murshed
semanticscholar   +1 more source

Behavior of Aflatoxin M1 in Yogurt, Buttermilk and Kefir

Journal of Food Protection, 1983
Yogurt, buttermilk and kefir were made from milk that was naturally contaminated with aflatoxin M1 (AFM1). Yogurt was made from skim milk alone or skim milk supplemented with 4% nonfat dry milk. The AFM1 content of yogurt, regardless of formulation, appeared to vary during storage, but after 6 weeks at 7°C it was essentially at the same levels as in ...
Elmer H. Marth, Dana W. Wiseman
openaire   +3 more sources

Safety and efficacy of a feed additive consisting of an essential oil derived from the leaves of Pogostemon cablin Benth. (patchouli oil) for use in all animal species (FEFANA asbl)

EFSA Journal, Volume 23, Issue 4, April 2025.
Abstract Following a request from the European Commission, EFSA was asked to deliver a scientific opinion on the safety and efficacy of patchouli oil from the leaves of Pogostemon cablin Benth. (patchouli oil) when used as a sensory additive in feed and in water for drinking for all animal species. The EFSA Panel on Additives and Products or Substances
EFSA Panel on Additives and Products or Substances used in Animal Feed (FEEDAP), Roberto Edoardo Villa, Giovanna Azimonti, Eleftherios Bonos, Henrik Christensen, Mojca Durjava, Birgit Dusemund, Ronette Gehring, Boet Glandorf, Maryline Kouba, Marta López‐Alonso, Francesca Marcon, Carlo Nebbia, Alena Pechová, Miguel Prieto‐Maradona, Ilen Röhe, Katerina Theodoridou, Maria de Lourdes Bastos, Paul Brantom, Andrew Chesson, Josef Schlatter, Johannes Westendorf, Paola Manini   +22 more
wiley   +1 more source

Deep Learning-Based Classification Of the Defective Pistachios Via Deep Autoencoder Neural Networks [PDF]

arXiv, 2019
Pistachio nut is mainly consumed as raw, salted or roasted because of its high nutritional properties and favorable taste. Pistachio nuts with shell and kernel defects, besides not being acceptable for a consumer, are also prone to insects damage, mold decay, and aflatoxin contamination.
arxiv