Results 11 to 20 of about 2,881,113 (343)
Platinum chloride-based viability RT-qPCR for SARS-CoV-2 detection in complex samples
Scientific Reports, 2021 Isolation, contact tracing and restrictions on social movement are being globally implemented to prevent and control onward spread of SARS-CoV-2, even though the infection risk modelled on RNA detection by RT-qPCR remains biased as viral shedding and ...
Enric Cuevas-Ferrando +9 more
doaj +1 more source
Foods, 2023 Citrus trees are among the most abundant fruit trees in the world, with an annual production of around 124 million tonnes. Lemons and limes are among the most significant contributors, producing nearly 16 million tonnes per year.
Daniela Magalhães +3 more
semanticscholar +1 more source
Concentration of Polyphenolic Antioxidants in Apple Juice and Extract Using Ultrafiltration
Membranes, 2022 The aim of the present work was to study the potential of ultrafiltration with three polyacrylonitrile membranes (1, 10, and 25 kDa) to concentrate polyphenolic antioxidants in apple juice and extract.
Mariya Dushkova +5 more
doaj +1 more source
Czech Journal of Food Sciences, 2004 Active packaging systems based on the application of packaging materials with incorporated and/or immobilized antimicrobial agents provides one of promising trends in food processing.
O. Krejčová +3 more
doaj +1 more source
Czech Journal of Food Sciences, 2003 The present study concerns the optimisation of the headspace solid phase microextraction (HS/SPME) combined with gas chromatography/mass spectrometry (GC/MS) for the vinyl chloride monomer determination.
I. Jordáková +3 more
doaj +1 more source
Modelling the Extraction of Pectin towards the Valorisation of Watermelon Rind Waste
Foods, 2021 Watermelon is the second largest fruit crop worldwide, with great potential to valorise its rind waste. An experimental design was used to model how extraction parameters (temperature, pH, and time) impact on the efficiency of the process, purity ...
Daniel Alexander Méndez +4 more
doaj +1 more source
Role of Lactic Acid Bacteria in Food Preservation and Safety
Foods, 2022 Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention ...
Agnieszka Zapaśnik +2 more
semanticscholar +1 more source
Czech Journal of Food Sciences, 2003 Varnishes used for the inner coatings of food cans are mostly based on epoxy resins or vinylic organosols. The epoxy resins are produced from bisphenol A and bisphenol F and they also contain BADGE or BFDGE as stabilising components.
I. Jordáková +3 more
doaj +1 more source
Foods, 2022 Edible films with essential oils (EOs) are becoming increasingly popular as an alternative to synthetic packaging due to their environmentally friendly properties and ability as carriers of active compounds. However, the required amounts of EOs to impart
Ianne Kong, P. Degraeve, L. Pui
semanticscholar +1 more source
Czech Journal of Food Sciences, 2004 Varnishes used as the inner coatings of food cans are often based on epoxy resins or vinylic organosols. The epoxy resins can be produced from bisphenol A (BPA) and bisphenol F (BPF) and they also contain bisphenol A diglycidyl ether (BADGE) of bisphenol
I. Poustková +3 more
doaj +1 more source