Results 21 to 30 of about 19,254 (157)

Research Progress on Characteristic Components and Functional Properties of Donkey Milk [PDF]

Shipin Kexue
As a unique and high-quality dairy product, donkey milk is rich in various nutrients such as proteins, vitamins, essential amino acids, and polyunsaturated fatty acids. It exhibits multiple biological activities, including anti-inflammatory, antioxidant,
KONG Xiabing, KANG Wenhan, YU Ning, ZHANG Jiukai, CHEN Ying
doaj   +1 more source

Benchmarking and Validation of a Bioinformatics Workflow for Meat Species Identification Using 16S rDNA Metabarcoding

Foods, 2023
DNA-metabarcoding is becoming more widely used for routine authentication of meat-based food and feed products. Several methods validating species identification methods through amplicon sequencing have already been published.
Grégoire Denay, Laura Preckel, Henning Petersen, Klaus Pietsch, Anne Wöhlke, Claudia Brünen-Nieweler   +5 more
doaj   +1 more source

Probabilistic Machine Learning for the Authentication of the Protected Designation of Origin of Greek Bottarga from Messolongi: A Generic Methodology to Cope with Very Small Number of Samples

Applied Sciences, 2022
Consumers are increasingly interested in the geographical origin of foodstuff, as an important characteristic of food authenticity and quality. To assure the authenticity of the geographical origin, various methods have been proposed.
George Tsirogiannis, Anna-Akrivi Thomatou, Eleni Psarra, Eleni C. Mazarakioti, Katerina Katerinopoulou, Anastasios Zotos, Achilleas Kontogeorgos, Angelos Patakas, Athanasios Ladavos   +8 more
doaj   +1 more source

Effect of Free or Immobilized Lactiplantibacillus plantarum T571 on Feta-Type Cheese Microbiome

Frontiers in Bioscience-Elite, 2022
Background: Cheese microbiome plays a key role in determining the organoleptic and physico-chemical properties and may be also used as an authenticity tool for distinguishing probiotic cultures.
Gregoria Mitropoulou, Ioanna Prapa, Anastasios Nikolaou, Konstantinos Tegopoulos, Theodora Tsirka, Nikos Chorianopoulos, Chrysoula Tassou, Petros Kolovos, Maria E. Grigoriou, Yiannis Kourkoutas   +9 more
doaj   +1 more source

Mid-Infrared Spectroscopy as a Valuable Tool to Tackle Food Analysis: A Literature Review on Coffee, Dairies, Honey, Olive Oil and Wine

Foods, 2021
Nowadays, food adulteration and authentication are topics of utmost importance for consumers, food producers, business operators and regulatory agencies.
Eduarda Mendes, Noélia Duarte
doaj   +1 more source

Genetic diversity and distinction of Enterococcus faecium and Enterococcus lactis in traditional Montenegrin brine cheeses and salamis

Frontiers in Microbiology
IntroductionEnterococcus faecium is a widespread acid-lactic bacterium found in the environment, humans, and animal microbiota, and it also plays a role in the production of traditional food.
Beatriz Daza Prieto, Nadja Raicevic, Aleksandra Martinovic, Johann Ladstätter, Ivana Zuber Bogdanovic, Anika Schorpp, Anna Stoeger, Robert L. Mach, Werner Ruppitsch, Werner Ruppitsch, Werner Ruppitsch, Adriana Cabal   +11 more
doaj   +1 more source

Surveillance and genetic characterization of Listeria monocytogenes in the food chain in Montenegro during the period 2014–2022

Frontiers in Microbiology
IntroductionListeria monocytogenes is an ubiquitous foodborne pathogen that represents a serious threat to public health and the food industry.MethodsIn this study Whole Genome Sequencing (WGS) was used to characterize 160 L.
Beatriz Daza Prieto, Ariane Pietzka, Aleksandra Martinovic, Werner Ruppitsch, Werner Ruppitsch, Ivana Zuber Bogdanovic, Ivana Zuber Bogdanovic   +6 more
doaj   +1 more source

Amplification Refractory Mutation System (ARMS)-PCR for Waxy Sorghum Authentication with Single-Nucleotide Resolution

Foods, 2021
Waxy sorghum has greater economic value than wild sorghum in relation to their use in food processing and the brewing industry. Thus, the authentication of the waxy sorghum species is an important issue.
Xiaoying Zhu, Minghua Wu, Ruijie Deng, Mohammad Rizwan Khan, Sha Deng, Xi Wang, Rosa Busquets, Wanyu Deng, Aimin Luo   +8 more
doaj   +1 more source

Ewingella docleensis sp. nov. isolated from artisanal Montenegrin komanski cheese

The Microbe
Microorganisms play a dual role in the production of artisanal foods. On one hand, they contribute to the development of unique flavours, tastes and textures; on the other hand, certain microbes can pose risks, including spoilage or growth of foodborne ...
Beatriz Daza Prieto, Nadja Raicevic, Patrick Hyden, Adriana Cabal, Johann Ladstätter, Susanne Richter, Anna Stoeger, Robert L. Mach, Aleksandra Martinovic, Werner Ruppitsch   +9 more
doaj   +1 more source

Application of Matrix-Assisted Laser Desorption/Ionization-Mass Spectrometry Imaging in Food Authenticity Assessment and Variety Identification [PDF]

Shipin Kexue
Food authenticity assessment and variety identification are crucial for ensuring food safety and protecting consumer rights. Traditional analytical techniques provide qualitative and quantitative information on target compounds, forming an essential ...
SHAO Zhenchao, PANG Bo, REN Yulong, DI Shuangshuang, LIAN Jie, NIE Honggang
doaj   +1 more source