Results 11 to 20 of about 76,714 (260)
CONSUMER’S ATTITUDES TOWARDS THE DEMAND FOR IRRADIATED FOOD IN CAIRO GOVERNORATE [PDF]
Arab Universities Journal of Agricultural Sciences, 2019 Currently, the international community focus on the problem of food security and nutrition to achieve the goals in the United Nations 2030 Sustainable Development Plan, in particular the second objective of sustainable development, which concern ...
Suzan Amin +3 more
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Foods, 2019 The antimicrobial activity of natural antimicrobials (fruit extracts, essential oils and derivates), was assessed against six bacteria species (E. coli O157:H7, L. monocytogenes, S. Typhimurium, B. subtilis, E. faecium and S.
Yosra Ben-Fadhel +3 more
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Brazilian Journal of Radiation Sciences, 2021 Pachymerus nucleorum (Fabricius, 1792), is a pest of economic importance it causes direct damages to the “licuri” almonds. The objective of this study was to determine the lethal doses of gamma radiation for stages egg, larvae, and pupae of this insect ...
Alexandra Gonçalves Nogueira +3 more
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Preservation of Foods by Irradiation [PDF]
American Journal of Public Health and the Nations Health, 1959 THE FEEDING of members of the Armed Forces is an important factor in effective operations. Not only must the food be nutritious but it must have an appeal that gives satisfaction to the consumer. The American soldier likes foodvariety; he likes a satisfying meal, and he likes to have it where he is and not at some inaccessible point.
H E, GORESLINE, N W, DESROSIER
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Toxins, 2014 Chrysosporum ovalisporum is a cylindrospermopsin toxin producing cyanobacterium that was reported in several lakes and reservoirs. Its growth dynamics and toxin distribution in field remain largely undocumented.
Ali Fadel +4 more
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Heliyon, 2018 Some pathogens might develop favorable global adaptation in response to certain stress treatments resulting in enhanced virulence and/or resistance to a different stress.
Ghizlane Gaougaou +3 more
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World experience in the application of low-energy electron irradiation in agriculture
RUDN Journal of Agronomy and Animal Industries, 2023 According to the long-term observations of the FAO, losses of plant-based agricultural products are estimated to be between 10 and 30 %. The main causes of these losses are plant pathogens, spoilage microorganisms, and insect pests.
Oksana V. Tkhorik +5 more
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Preservation of Foods by Irradiation
American Journal of Public Health and the Nations Health, 1957 we should like to tell you something of the relatively brief history of this fascinating subject as well as the present-day status and problems in the field, particularly as they apply to the various aspects of public health and environmental sanitation.
B E, PROCTOR, S A, GOLDBLITH
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Nukleonika, 2017 The aim of this study is to exploit a suitable chitosan extraction method from the chitin of indigenous shrimp shells by employing different physicochemical treatments and to improve different bioactive properties of this extracted chitosan (CS) by ...
Aktar Jesmin +4 more
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Food Irradiation: A call for caution
World Nutrition, 2022 The irradiation method has been widely used in treating food for its many advantages, perhaps giving inadequate attention toits dark side. Based on many scientific studies, irradiation has a direct impact on food components, affecting the food’s ...
Raghul M
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