Results 51 to 60 of about 258,493 (189)

PREDICTIVE MICROBIOLOGY OF FOOD [PDF]

Postępy Mikrobiologii, 2018
Elżbieta Rosiak, Katarzyna Kajak-Siemaszko, Monika Trząskowska, Danuta Kołożyn-Krajewska   +3 more
doaj   +1 more source

Food Microbiology Proficiency Testing - A tool for Quality Assurance

, 2012
Proficiency testing (or PT or inter-laboratory comparisons) are a useful tool for the laboratories to evaluate their analytical performances. This presentations details how the PT results can be used by the participants (food microbiology laboratories ...
Abdel Massih, Marleen, 17th Conference on Food Microbiology   +1 more
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Effect of the milk fat content and starter culture selection on proteolysis and antioxidant activity of probiotic yogurt

Heliyon, 2019
In this study, the effects of milk fat content (0%, 2% and 3.5%) and starter culture (autochthonous or commercial) on physicochemical properties, degree of proteolysis, antioxidant activity and viability of Lactobacillus acidophilus, within 21 days ...
Maryam Tavakoli, Mohammad B. Habibi Najafi, Mohebbat Mohebbi   +2 more
doaj   +1 more source

Challenges in Food Microbiology Proficiency Testing

, 2012
Inter-laboratory comparisons aim to ensure the equivalence of the analytical results provided by different laboratories, in “real-life” conditions. Food microbiology PTs including only reference materials, artificially inoculated samples or reference ...
Goffaux, Marie-Julie, Mahillon, Jacques, Abdel Massih, Marleen, 17th Conference on Food Microbiology   +3 more
core  

Near infra-red spectroscopy in the food industry: a tool for quality management [PDF]

, 1999
End of Project ReportNear infrared (NIR) spectroscopy is a rapid, non-destructive analytical technique which has been used in the food and agriculture industries for almost 20 years.
Downey, Gerard
core  

Microbiological quality of raw berries and their products: A focus on foodborne pathogens

Heliyon, 2019
Berry samples (n = 316; strawberries, raspberries, blackberries and blueberries) obtained from a fruit processing plant were examined regarding bacteriological quality and their potential public health risk.
Márcia Oliveira, Cristina Martins Rodrigues, Paula Teixeira   +2 more
doaj   +1 more source

Antioxidant, physicochemical, microbiological, and sensory properties of probiotic yoghurt incorporated with various Annona species pulp

Heliyon, 2018
In this study, antioxidant, chemical, microbiological, and sensory attributes changes taking place during the production of probiotic yoghurt using pulp of soursop (Annona muricata), sweetsop (Annona squamosa), and custard apple (Annona reticulata) were ...
S.S. Senadeera, P.H.P. Prasanna, N.W.I.A. Jayawardana, D.C.S. Gunasekara, P. Senadeera, A. Chandrasekara   +5 more
doaj   +1 more source

Separation of viable lactic acid bacteria from fermented milk

Heliyon, 2018
Probiotics are live microorganisms that provide health benefits to humans. Some lactic acid bacteria (LAB) are probiotic organisms used in the production of fermented foods, such as yogurt, cheese, and pickles.
Tomohiko Nishino, Yusuke Matsuda, Yuna Yamazaki   +2 more
doaj   +1 more source

Food Microbiology and Multi-Omics Approaches

, 2018
Microbial functions in food have got more and more attention from the researchers so that the investigation in food microbiology has drastically changed.
Sirangelo Tiziana Maria
core  

Lactobacillus kefiranofaciens, the sole dominant and stable bacterial species, exhibits distinct morphotypes upon colonization in Tibetan kefir grains

Heliyon, 2018
Tibetan kefir grains (TKGs), natural starters for milk fermentation, are believed to comprise diverse microflora of lactic acid and acetic acid bacteria.
Xingxing Wang, Jinzhou Xiao, Yusheng Jia, Yingjie Pan, Yongjie Wang   +4 more
doaj   +1 more source