Results 51 to 60 of about 56,442 (290)
Effects of Bacterias from Local Cured Meat on the Qualities of Fermented Beef
Shipin gongye ke-jiObjective: In order to study the effect of bacteria from special cured meat on the quality of fermented beef. Methods: Staphylococcus equi from Hunan cured meat and Leuconostoc mesenteric from Xinyang cured meat were used as fermentation strains to ...
Qiuhui ZHANG +7 more
doaj +1 more source
Transmission of β-lactamases in the pork food chain: A public health concern
One Health, 2023 Antimicrobial resistance (AMR) is a risk for public health that requires management in a One Health perspective, including humans, animals, and the environment.
Martina Rega +7 more
doaj +1 more source
AI in chemical engineering: From promise to practice
AIChE Journal, EarlyView.Abstract Artificial intelligence (AI) in chemical engineering has moved from promise to practice: physics‐aware (gray‐box) models are gaining traction, reinforcement learning complements model predictive control (MPC), and generative AI powers documentation, digitization, and safety workflows.
Jia Wei Chew +4 more
wiley +1 more source
Advanced Intelligent Discovery, EarlyView.Predictive models successfully screen nanoparticles for toxicity and cellular uptake. Yet, complex biological dynamics and sparse, nonstandardized data limit their accuracy. The field urgently needs integrated artificial intelligence/machine learning, systems biology, and open‐access data protocols to bridge the gap between materials science and safe ...
Mariya L. Ivanova +4 more
wiley +1 more source
Shipin gongye ke-jiFermentation is an important processing technology in the modern food industry, which can be used to produce fermented meat products on a large scale. This paper explores the role of fermentation technology in regulating the quality of meat products, and
Zhengyu LONG +5 more
doaj +1 more source
Autochthonous Cultures to Improve Safety and Standardize Quality of Traditional Dry Fermented Meats
Microorganisms, 2023 Traditional dry fermented meat products are obtained artisanally in many countries, where they represent a gastronomic heritage well distinguished from industrial counterparts.
Franca Rossi +5 more
doaj +1 more source
Studies on Fermented Seasoning Production From Meat and Meat by-products
Nihon Chikusan Gakkaiho, 1985 牛赤肉,ビーフ•デファッティド•ティシューおよび豚赤血球を原料とし,麹を加え,一般の醤油の製造方法に準じて発酵調味料を作成した.発酵期間1か月ごとに4か月目まで,諸味の一般生菌数,乳酸菌数,カビ数,酵母数を測定し,また,諸味を〓過後火入れし,さらに〓過して調製した調味液について,pH,全窒素,ホルモール態窒素,遊離グルタミン酸,色調を測定した.さらに,発酵の終了した4か月目の試料については,ボーメ度,塩分,純エキス,全糖,アルコール,酸度を測定し,また,市販薄口醤油を対照として,官能検査を実施した.仕込時に,Pediococcus halophilusの培養液を加え,直ちに30°Cで発酵を開始したところ,仕込後1か月でpHは4.50～4.75に達し,以後はほぼ一定の数値で推移した.全窒素 ...
Toyoo NAKAMURA, Yukio YANO, Terumi HADA
openaire +2 more sources
Salmonella enterica subsp. enterica along the pig commodity chain in Vietnam [PDF]
, 2008 Foodborne diseases are a particularly important concern in the current Vietnamese context, shortly after accession to the WTO, not only for public health reasons, but also because of the global evolution of consumer demand and habits, the production ...
Bily, L. +14 more
core
Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
core +1 more source
Animal Research and One Health, EarlyView.We assessed lactation productivity in dairy cows when replacing alfalfa hay with barley silage. A 50% replacement increased feed intake, whereas total replacement improved nutrient conversion to milk. Barley silage can effectively replace alfalfa hay, enhancing sustainability and resilience in dairy production amid forage quality constraints and market
M. R. Naji‐Zavareh +5 more
wiley +1 more source