Results 81 to 90 of about 33,495 (212)
Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging
Food Safety and Health, Volume 4, Issue 2, Page 310-326, April 2026.This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout +3 more
wiley +1 more source
Ciência Rural, 2008 O botulismo infantil tem afetado crianças abaixo de um ano de idade em várias regiões do mundo, e o mel tem sido identificado como uma das mais importantes fontes de intoxicação alimentar.
Adriana Valim Ferreira Ragazani +5 more
doaj +1 more source
Genomic and physiological variability within Group II (non-proteolytic) Clostridium botulinum [PDF]
, 2013 BACKGROUND: Clostridium botulinum is a group of four physiologically and phylogenetically distinct bacteria that produce botulinum neurotoxin. While studies have characterised variability between strains of Group I (proteolytic) C. botulinum, the genetic
Andrew T Carter +6 more
core +1 more source
Preservation Strategies for Camel Meat: Quality Improvement and Shelf‐Life Extension
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Camel meat, a crucial protein source in arid regions, faces challenges like high moisture content and susceptibility to spoilage, limiting its shelf life. Traditional methods such as salting, drying, and smoking have been used historically, while modern techniques like refrigeration, freezing, and vacuum packaging enhance quality and safety.
Najmeh Rezaei +3 more
wiley +1 more source
Botulismo Infantil em Portugal – Um Lactente com Hipotonia [PDF]
, 2013 O Botulismo Infantil (BI) constitui uma síndrome neuroparalítica rara, potencialmente fatal, causada pela neurotoxina do Clostridium botulinum. Descreve-se o primeiro caso reportado desde o início da notificação obrigatória em Portugal (1999).
Barata, D +5 more
core +1 more source
Fortifying Honey: The Effects of Blackcurrant Puree on Functional and Sensory Attributes
Food Science &Nutrition, Volume 14, Issue 4, April 2026.Honey can serve as a matrix for the development of different functional formulations and food products by adding other plant‐based ingredients. This can further promote consumer acceptance and health‐beneficial value, but also improve product stability. In this case, honey was mixed with a phenolic‐rich blackcurrant puree.
Michał Halagarda +4 more
wiley +1 more source
A Drosophila Model for Clostridium difficile Toxin CDT Reveals Interactions with Multiple Effector Pathways. [PDF]
, 2020 Clostridium difficile infections (CDIs) cause severe and occasionally life-threatening diarrhea. Hyper-virulent strains produce CDT, a toxin that ADP-ribosylates actin monomers and inhibits actin polymerization.
Bier, Ethan +4 more
core
Capsaicin protects neuromuscular junctions from the inhibitory effects of botulinum neurotoxin A [PDF]
, 2008 Within 24 hrs after injecting botulinum neurotoxin A (BoNT/A) into the hindlimb, mice lost the toe spread reflex and developed progressive muscle weakness. At the same time, the compound muscle action potential amplitude decreased. Injection of capsaicin
Baskaran Thyagarajan +5 more
core +1 more source
Impact of sorbic acid on germinant receptor-dependent and -independent germination pathways in Bacillus cereus [PDF]
, 2011 Amino acid- and inosine-induced germination of Bacillus cereus ATCC 14579 spores was reversibly inhibited in the presence of 3 mM undissociated sorbic acid. Exposure to high hydrostatic pressure, Ca-dipicolinic acid (DPA), and bryostatin, an activator of
Abee, T. +2 more
core +2 more sources