Results 41 to 50 of about 16,205 (212)

Evaluation of sanitary quality of lettuce (Lactuca sativa, L.) irrigated with reused water in comparison with commercialized lettuce

Revista Ambiente & Água, 2011
Inadequate use of water resources reduces their availability and therefore, research focused on their reutilization is required. This work evaluated the sanitary quality of lettuce irrigated with reused water in comparison with samples of lettuce ...
Claudinei Fonseca Souza, Simone Sano Rossi de Rezende, Joseane Marioto de Souza, Antonio Claudio Testa Varallo   +3 more
doaj   +1 more source

On‐site pilot‐scale advanced oxidation pretreatment of hospital wastewater: assessment of pharmaceuticals, pathogens, antibiotic resistance genes and acute ecotoxicity

Journal of Chemical Technology &Biotechnology, EarlyView.
Abstract BACKGROUND Hospital premises generate wastewater containing a wide spectrum of contaminants, such as pharmaceutically active compounds (PhACs), antibiotic resistance genes (ARGs) and pathogenic microorganisms, whilst plenty of them are classified under the antibiotic resistant bacteria (ΑRΒ) category.
Andreas Kaliakatsos, Iosifina Gounaki, Spyros Dokianakis, Georgios Gkotsis, Maria‐Christina Nika, Eleni Aleiferi, Athanasios S Stasinakis, Nikos Katsarakis, Nikolaos S Thomaidis, Thrassyvoulos Manios, Michalis S Fountoulakis, Danae Venieri   +11 more
wiley   +1 more source

Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration

JSFA reports, EarlyView.
Abstract Background Fresh‐cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its ...
Maraj Miah, Mohammad Abdulla Al Noman, Md Abdul Alim, Md. Nazmul Hasan Mehedi, Nehal Uddin, Mahmuda Tasnim, Md. Nahidul Islam   +6 more
wiley   +1 more source

Changes in some microbiological and chemical parameters during the ripening of sheep cheese at different temperatures

Czech Journal of Food Sciences, 2001
The changes in microbiological and chemical parameters during the fermentation and ripening of sheep cheese were observed. The cheese was produced from raw sheep's milk at different temperatures on the sheep farm. The following parameters were determined:
J. Pažáková, M. Pipová, P. Turek, J. Nagy   +3 more
doaj   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Microencapsulation of bioactive compounds from peanut residues: stability study and application in yogurt

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Peanut skin, a byproduct of peanut processing, is a rich source of phenolic compounds (520.65 mgGAE (100 g)−1 d.b.) with strong antioxidant capacity, but which remains underutilized. The direct incorporation of phenolic extracts into dairy products is challenging, due to their instability during processing and storage and possible ...
Ana Carolina Tucumantel Ribeiro, Victor Waldemar Pinto, Jaqueline LS Cavalcante, Nathalia Almeida Costa, Bárbara M Lepaus, Juliana A Macedo, Patrícia Blumer ZR Sá, Sílvia Cristina Sobottka Rolim de Moura   +7 more
wiley   +1 more source

Microbiological Contamination of enteral feeding solutions used in Costa Rican Hospitals

Archivos Latinoamericanos de Nutrición, 2003
SUMMARY. Enteral feeding is the most common and preferred modality for providing nutritional support to hospital patients with a functional gastrointestinal tract that can not satisfy their nutritional requirements.
Maria Laura Arias, Rafael Monge, Carolina Chávez   +2 more
doaj  

Physicochemical properties, fermentative profile, microbiological quality, and pathogen contamination of baled silage during long‐term storage

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Baled silage is expanding in Mediterranean regions due to climate change and demand for high‐quality forage; therefore, evaluating the effects of long‐term storage on microbiological and fermentative quality is essential. RESULTS In this study, 115 baled silages were sampled from different farms at 30, 60, 90, 180, and 270 days ...
Lidia Nieddu, Mirko Fresu, Carmelo Mastroeni, Antonio Gallo, Severino Zara, Francesco Fancello, Alberto Stanislao Atzori   +6 more
wiley   +1 more source

Water quality in a lagoon in the southeast pampa region of Argentina Calidad del agua en una laguna del sudeste pampeano (Argentina)

Revista Argentina de Microbiología, 2007
This work evaluates the chemical and bacteriological qualities of the recreational waters of the Sauce Grande lagoon (Argentina). Samples were taken between March 2002 and December 2003.
C. Fernández, C. M. Salerno, J. D. Paoloni, G. C. Laurent   +3 more
doaj  

Incorporation of Natural Antimicrobial Agents Into Thermoplastic Polymers for Food Applications: Strategies, Efficacy, Challenges and Future Directions

Packaging Technology and Science, EarlyView.
This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye, Fabrice Gouanve, Fatima Zahra Jamal, Abdelkader Selmi, Sami Ghnimi   +4 more
wiley   +1 more source