Results 71 to 80 of about 19,464 (205)

Integrated Evaluation of the Multifunctional Bioactivity of Curcuma zedoaria (Christm.) Roscoe Essential Oil: Antimicrobial, Insecticidal, and Postharvest Effects on Fresh Ginger

eFood, Volume 7, Issue 4, August 2026.
Multifunctional bioactivity of Curcuma zedoaria essential oil. ABSTRACT Plant‐derived essential oils are increasingly investigated as sustainable alternatives for food preservation and crop protection; however, their multifunctional applicability under postharvest conditions remains insufficiently explored.
Miroslava Kačániová, Minhang Qiao, Joel Horacio Elizondo‐Luevano, Zhaojun Ban, Li Li, Yizhou Gao, Anis Ben Hsouna, Rania Ben Saad, Maciej Ireneusz Kluz, Stefania Garzoli   +9 more
wiley   +1 more source

Assessment of the Hygienic Condition of Chicken Shops in Alexandria and its Impact on the Bacteriological Quality of the Sold Carcasses

Journal of High Institute of Public Health, 2008
Assessment of the hygienic condition of 15 chicken shops in Alexandria revealed that carcass handling had the highest mean score percentages in all zones ranging from 69.7% to 83.3% but unfortunately personal hygiene was given the lowest score ...
Heba Nasr, Adel Omara, Eglal G. Salem, Mohamed Fawzi   +3 more
doaj   +1 more source

Myriostoma Coliforme [PDF]

Botanical Gazette, 1897
(Uploaded by Plazi from the Biodiversity Heritage Library) No abstract provided.
openaire   +2 more sources

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Efficacy of Chromocult Coliform Agar for Coliform and Escherichia coli Detection in Foods

Journal of Food Protection, 2000
Chromocult coliform agar (CCA) was compared with Petrifilm Escherichia coli count plate (PEC) for identifying coliforms and E. coli in a variety of meat products. Products examined included 45 raw beef samples, 12 sausage emulsion samples, 11 samples of meat-based ready-to-eat appetizers, and 8 pork trimming samples.
K M, Turner, L, Restaino, E W, Frampton
openaire   +2 more sources

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

The Survey on Contamination Value of Staphylococcus aureus, Coliform and E.coli in Traditional Ice Cream Offered in Ahvaz Market [PDF]

Bihdāsht-i Mavādd-i Ghaz̠āyī, 2011
The diseases due of the consumption septic and unsafe nutrition are one of the major problems in developed and developing countries yet. Ice cream is a dairy product which favors the growth of microorganisms.
M Ekhtelat, Z Zaheripour, B Shekar riz
doaj  

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Evaluation of microbiological safety and antioxidant activity of stored seedless barberry fruit from the main production regions of South Khorasan province, Iran [PDF]

Journal of Horticulture and Postharvest Research
Purpose: The microbial load and nutritional value of products have always been important issues in human nutrition. This research aimed to identify and determine the microbial levels and total antioxidant contents of dry, seedless barberry fruits ...
Farid Moradinezhad, Maryam Dorostkar, Razyeh Niazmand, Gholamreza Doraki   +3 more
doaj   +1 more source

The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The processing of sea bass fillets, flavored with liquid smoke‐salt‐vegetable oil, using sous‐vide technology is an innovative method that both enhances organoleptic quality and ensures safe preservation. The fillets, which were flavored and vacuum‐sealed, were cooked at different temperatures and then transferred to cold storage following rapid ...
Rukiye Köklü, Hülya Turan, Can Okan Altan, Demet Kocatepe, Bayram Köstekli, Bengunur Corapci   +5 more
wiley   +1 more source