Results 51 to 60 of about 23,429 (239)
Food Chemistry International, EarlyView.Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad +4 more
wiley +1 more source
Food Chemistry: XA dispersive solid-phase extraction method was proposed for the extraction of aflatoxins (B1, B2, G1, and G2) from cereal samples. A covalent-organic framework and graphene aerogel composite were evaluated for their capacity to extract and preconcentrate
Parvin Oroojzadeh +3 more
doaj +1 more source
Food Chemistry International, EarlyView.ABSTRACT Rice (Oryza sativa L.) is a vital staple crop for nearly half the world's population. This study investigates the levels of aflatoxins (AFB1, AFB2, AFG1, and AFG2) and selected heavy metals (Cd, Pb, and Cr) and essential elements (Mn, Fe, Mg, Cu, and Zn) in rice varieties cultivated in Fogera, Amhara Region, Ethiopia.
Melese Tilahun +3 more
wiley +1 more source
ISOLATION AND SELECTION OF AFLATOXINS PRODUCING ASPERGILLUS FLAVUS FROM PEANUT [PDF]
, 2018 Aspergillus flavus is known as the main producer of carcinogenic aflatoxins. The presence of this fungus and aflatoxins is an important impactson food safety, human and animal health.
Le Thi Phuong Thao, Phuong Thao, Le Thi
core +1 more source
AFLATOXINS AND IMMUNITY : A REVIEW [PDF]
, 1987 ABSTRAK Aflatoxins are toxic metabolites produced by Aspergillus flavus and A. parasiticus. These agents can cause severe hepatotoxicosis in many species of animals and carcinogenesis in others.
Perpustakaan UGM, i-lib
core +2 more sources
Interactions between lactobacillus and yeast: A recent update
Food Biomacromolecules, EarlyView.Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen +10 more
wiley +1 more source
Future Postharvest and Food, EarlyView.Stinging nettle (Urtica dioica L.) leaves are a nutrient‐dense source of proteins, dietary fiber, chlorophylls, carotenoids, and phenolic compounds. Processing technologies enable the production of powders and extracts for incorporation into bakery, beverage, dairy, and nutraceutical products; however, challenges remain regarding sensory quality ...
Mary Nkongho Tanyitiku +2 more
wiley +1 more source
DETECTION AND ESTIMATION OF AFLATOXINS USING BOTH CHEMICAL AND BIOLOGICAL TECHNIQUES [PDF]
Veterinary Medical Journal - Giza, 1992 Production of aflatoxins was conducted using an identified toxin-producing strain of Aspergillus flavus and both natural (rice and corn) and semisynthetic (YES) media. Qualitative data showed that the strain of A. flavus was capable to produce four types
M REFAI, M HATEM, EVA SHARABY, M SAAD
doaj +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
Food Safety and Health, EarlyView.Biosensors enable rapid, sensitive, and portable detection of pathogens, contaminants, allergens, and food adulteration. Integration with smart packaging, smartphones, IoT, and machine learning supports real‐time monitoring and intelligent decision‐making, whereas microfluidics, biodegradable materials, explainable AI, and blockchain offer pathways ...
Mohima Akther Any +7 more
wiley +1 more source