Results 51 to 60 of about 87,639 (208)

Draft Genome Sequence of Lactobacillus plantarum Strain A6, a Strong Acid Producer Isolated from a Vietnamese Fermented Sausage (Nem Chua)

, 2017
Lactobacillus plantarum strain A6, a strong acid producer, was isolated from a Vietnamese fermented sausage (nem chua). Here, we report the genome sequence of this strain (3,368,579 bp).
Van, Thi Thu Hao, Mian-Chee Gor, Smith, Andrew T, Rob J. Moore, Bee May, Thi Thu Hao Van, May, Bee, Golneshin, Aida, Andrew T. Smith, Aida Golneshin, Gor, Mian-Chee, Moore, Rob J   +11 more
core   +1 more source

Food Contamination and Safety in Nigeria: A Systematic Synthesis of Heavy Metals, Microbial Pathogens, and Health Risk Metrics

Food Safety and Health, EarlyView.
This is an infographic driver of food contaminants and health effects. ABSTRACT Food safety remains a critical challenge in Nigeria due to rapid urbanization and weak regulatory enforcement. This systematic review synthesizes empirical evidence from 2015 to 2025 to characterize food contaminant profiles and associated human health risks in Nigeria ...
Cecilia Nwadiuto Obasi, Naomi A. Mogborukor, Baridoo Donatus Dooka, Polycarp Dauda Madaki, Chiara Frazzoli, Mohamed Haddad, Orish Ebere Orisakwe   +6 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

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

Evaluation of Physicochemical, Sensorial and Microbiological Attributes of Fermented Camel Sausages [PDF]

Iranian Journal of Chemistry & Chemical Engineering, 2019
Probiotic fermented sausages are safe and healthy meat products. Semi-dry fermented sausages were manufactured from camel meat inoculated with Lactobacillus casei and Lactobacillus paracasei and control.
Faleeha Hasan Hussein, Sayed Hadi Razavi, Zahra Emam Djomeh   +2 more
doaj  

Sensory profiling of South Korean grape wines: a comparison of fast profiling methods and evaluation environments

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND The South Korean wine market has rapidly expanded in recent years; however, the sensory characteristics of domestically produced red wines remain largely unexplored. This study aims to profile the sensory attributes of South Korean red wines and compare the performance of two rapid profiling methods – check‐all‐that‐apply (CATA) and
Yeonjoo Yeo, Han Sub Kwak, Seo‐Jin Chung, Kaixin Xiao, Mi‐Ran Kim, Jungmin Oh   +5 more
wiley   +1 more source

Branched chain aldehydes: production and breakdown pathways and relevance for flavour in foods [PDF]

, 2009
Branched aldehydes, such as 2-methyl propanal and 2- and 3-methyl butanal, are important flavour compounds in many food products, both fermented and non-fermented (heat-treated) products. The production and degradation of these aldehydes from amino acids
Engels, W.J.M., Smit, B.A., Smit, G.
core   +1 more source

Inactivation of Yersinia enterocolitica in Fermented Sausages during Fermentation [PDF]

Journal of Agricultural Science and Technology B, 2015
The purpose of this study was to evaluate the storage conditions as a way to increase the safety of fermented sausage, with the specific objectives to investigate the effect of storage time, pH value, water activity and microbiological status (Lactobacillus spp. and Enterobacteriaceae) on the levels of Yersinia enterocolitica in fermented sausages. For
Ivanović, Jelena, Mitrović, Radmila, Janjić, Jelena, Bošković, Marija, Đorđević, Vesna, Đorđević, Jasna, Baltić, Tatjana, Baltić, Milan Ž.   +7 more
openaire   +2 more sources

Bee pollen as functional food and environmental bioindicator: current evidence and future challenges

Journal of the Science of Food and Agriculture, EarlyView.
Abstract Bee pollen (BP), a plant‐derived product collected by honey bees, is increasingly promoted as a functional food due to its content of proteins, essential amino acids, lipids, vitamins, minerals, and bioactive compounds such as polyphenols and flavonoids.
Luigi Parrotta, Stefano Del Duca
wiley   +1 more source

Evolution of free amino acids and volatile compounds in dry‐cured fermented 'salchichón' sausages superficially inoculated with different molds

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Surface molds contribute to flavor development in dry‐cured fermented sausages through their effects on proteolysis, amino acid catabolism, and volatile compound formation. This study evaluated the influence of Aspergillus oryzae, Penicillium camemberti, Penicillium roqueforti and Penicillium nalgiovense on the evolution of free ...
José María Martín‐Miguélez, Alberto González‐Mohino, Jorge Ruiz‐Carrascal, Lary Souza Olegario, Josué Delgado   +4 more
wiley   +1 more source

Effects of age, sex, and renal function on bowel movement‐improving effects of Bifidobacterium bifidum G9‐1 on constipation in patients with type 2 diabetes mellitus and chronic kidney disease: A prespecified subgroup analysis of the BIRDIE study

Journal of Diabetes Investigation, EarlyView.
This prespecified subgroup analysis of the BIRDIE study demonstrated that Bifidobacterium bifidum G9‐1 improved stool consistency, bowel movement, and quality of life in patients with type 2 diabetes mellitus, chronic kidney disease, and specifically in age ≥ 65 years, male, and those with eGFR ≥60 mL/min/1.73 m2.
Fuki Ikeda, Junko Sato, Hidenori Yoshii, Hiroaki Satoh, Hirotsugu Uzawa, Daisuke Sugimoto, Reina Muto, Yuya Nishida, Hirotaka Watada   +8 more
wiley   +1 more source