Results 61 to 70 of about 3,135,952 (358)

Microbiological determination of alanine in proteins and foods [PDF]

open access: yesAnalytical Biochemistry, 1947
Abstract A microbiological method is described for the determination of alanine in proteins and foods using Leuconostoc citrovorum 8081 as the test organism and using all l -amino acids in the medium. Alanine added to casein and red kidney beans before hydrolysis was recovered 101 and 95%, respectively.
Amos E. Blum   +2 more
openaire   +10 more sources

An Overview on Novel Microbial Determination Methods in Pharmaceutical and Food Quality Control [PDF]

open access: yesAdvanced Pharmaceutical Bulletin, 2016
Traditional microbiological methods tend to be labor-intensive and time-consuming. Rapid and novel methods in microbiological tests provide more sensitive, precise and reproducible results compared with conventional methods.
Mahboob Nemati   +4 more
doaj   +1 more source

Advanced Oral Delivery Systems for Nutraceuticals

open access: yesAdvanced Healthcare Materials, EarlyView.
Emerging delivery technologies are explored to overcome barriers to oral nutraceutical absorption. Traditional carriers are compared with novel platforms including biodegradable polymers, MOFs, MPNs, and 3D printing. These systems enhance bioavailability, control release, and enable personalized nutrition.
Xin Yang   +4 more
wiley   +1 more source

Microbiology of Fermented Foods and Beverages [PDF]

open access: yesFoods, 2020
Fermented foods are consumed all over the world and show increasing trends [...]
openaire   +4 more sources

Postharvest heat treatments to inhibit Penicillium digitatum growth and maintain quality of Mandarin (Citrus reticulata blanco)

open access: yesHeliyon, 2020
Use of fungicides is a common practice as a postharvest treatment to control fruit decay. Nowadays, environment friendly technologies, such as heat treatments, are viable replacements.
Diana B. Queb-González   +3 more
doaj  

A One-Year Study of Foodborne Illnesses in the Municipality of Uppsala, Sweden

open access: yesEmerging Infectious Diseases, 2001
Surveillance was enhanced and a retrospective interview study performed in 1998-99 to determine incidence, causes, and costs of foodborne illnesses in Uppsala, Sweden. Sixty-eight percent of the detected foodborne illness incidents were single cases, and
Roland Lindqvist   +10 more
doaj   +1 more source

Dissolving Microneedle for Maintaining the Integrity of HPV Virus‐Like Particles Enabling Durable Sterile Protection Across Various Mucosal Tissues

open access: yesAdvanced Healthcare Materials, EarlyView.
A novel dissolving microneedle platform preserves HPV virus‐like particle (VLP) immunogenicity by maintaining structural integrity, crucial for eliciting potent immune responses. Buccal administration induces robust immune response, high neutralizing antibody titers, and durable sterile protection across oral and vaginal mucosal sites.
Hyemi Kim   +12 more
wiley   +1 more source

Miniaturized Devices for On‐the‐Spot Generation of Small‐Diameter Vascular Grafts

open access: yesAdvanced Materials Technologies, EarlyView.
An intracorporeal extrusion device is developed for on‐the‐spot generation of vascular grafts with tunable diameters spanning from 1 to 6 mm. The device uses biomimetic polymers and light, to promptly obtaining biocompatible and high‐burst pressure‐resistant grafts.
Deyanira Hernandez‐Sanchez   +11 more
wiley   +1 more source

Primary and secondary oxidative stress in Bacillus [PDF]

open access: yes, 2011
Coping with oxidative stress originating from oxidizing compounds or reactive oxygen species (ROS), associated with the exposure to agents that cause environmental stresses, is one of the prerequisites for an aerobic lifestyle of Bacillus spp. such as B.
Abee, T., Mols, J.M.
core   +13 more sources

Bacteriocins: Novel Solutions to Age Old Spore-Related Problems? [PDF]

open access: yes, 2016
peer-reviewedBacteriocins are ribosomally synthesized antimicrobial peptides produced by bacteria, which have the ability to kill or inhibit other bacteria. Many bacteriocins are produced by food grade lactic acid bacteria (LAB).
Cotter, Paul D.   +5 more
core   +1 more source

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