Results 61 to 70 of about 6,168 (217)
Biosensors for Biotoxins Detection and Monitoring
Advanced Sensor Research, Volume 5, Issue 6, June 2026.This review examines state‐of‐the‐art biosensing platforms for biotoxin detection, including antibody‐, aptamer‐, CRISPR‐, nanopore‐, whole cells‐ and MIP‐based sensors. It highlights advances in ultra‐sensitive detection, real‐matrix validation in food and water, and multiplexed analysis, and discusses how the integration with machine learning ...
Alissa Agerova +2 more
wiley +1 more source
Biology, 2023 Traditional foods are increasingly valued by consumers, whose attention and purchase willingness are highly influenced by other claims such as ‘natural’, ‘sustainable’, and ‘clean label’.
Norton Komora +6 more
doaj +1 more source
eFood, Volume 7, Issue 3, June 2026.This review highlights the formation of foodborne carcinogens during processing and evaluates different mitigation strategies, including natural antioxidants and modern cooking techniques, to reduce associated cancer risks and enhance food safety. ABSTRACT Food processing methods, though vital for improving food safety, taste, and shelf life, can ...
Naglaa S. Ashmawy +4 more
wiley +1 more source
Sobrevivência de Listeria monocytogenes em salame tipo italiano de baixa acidez, produzido sob condições brasileiras de fabricação [PDF]
, 2006 Dissertação (mestrado) - Universidade Federal de Santa Catarina, Centro de Ciências Agrárias. Programa de Pós-graduação em Ciência dos AlimentosO baixo risco dos salames em provocarem a listeriose é atribuído aos obstáculos criados durante processo de ...
Degenhardt, Roberto
core
, 2004 The aim of the present work was to enhance the degradation of free amino acids in dry fermented sausages as precursors of volatile compounds responsible for the ripened flavour. For this purpose, Lactococcus lactis subsp.
Herranz Hernández, María Beatriz +5 more
core +1 more source
eFood, Volume 7, Issue 3, June 2026.In this graphical abstract, the transfer experiment of antimicrobial resistance genes and metagenomic analysis are presented, and they are the core components of relevant microbial research. ABSTRACT High‐throughput sequencing technology (HTST) can effectively analyze the sequence information in the DNA of samples and provide a comprehensive ...
Kexuan Wu +8 more
wiley +1 more source
Yeast strains as potential aroma enhancers in dry fermented sausages
, 2015 Actual healthy trends produce changes in the sensory characteristics of dry fermented sausages therefore, new strategies are needed to enhance their aroma.
Flores Llovera, Mónica +4 more
core +1 more source
Injury to Staphylococcus aureus during sausage fermentation [PDF]
Applied and Environmental Microbiology, 1978 Staphylococcus aureus 196E added to a beef sausage containing starter culture and 0.5 to 2.0% glucose and incubated at 35 degrees C was unable to grow when plated on tryptic soy agar (TSA) containing 7.5% NaCl. The injury, presumed to be due to the lactic acid produced during fermentation, was more pronounced at the lower concentrations of glucose (and
J L, Smith, S A, Palumbo
openaire +2 more sources
The effect of addition of biostarter “bekasam” on the quality and characteristics of fermented catfish (Pangasius sp.) sausage [PDF]
BIO Web of ConferencesFermented fish sausage is one of the processed fish meat products that utilizes the role of Lactic Acid Bacterias (LABs). To accelerate the fermentation process of sausages, it is necessary to add a starter culture in the form of a fermented fish ...
Leksono Tjipto +4 more
doaj +1 more source
Heliyon, 2020 Sake lees (Sake-kasu) are the sediments of Japanese sake brewing process from fermented rice with Aspergillus oryzae and yeasts. Sake lees contain various enzymes and metabolites derived from the Sake starter culture, and expected to add aroma, flavor ...
Nana Mikami +5 more
doaj +1 more source