Results 31 to 40 of about 70,033 (329)
Microencapsulation of Natural Food Antimicrobials: Methods and Applications
Applied Sciences, 2022 The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Some natural food antimicrobials with strong antimicrobial activity and low toxicity have been considered as alternatives for current commercial ...
Noushin Eghbal +5 more
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Antimicrobial antagonists against food pathogens; a bacteriocin perspective [PDF]
, 2015 peer-reviewedEfforts are continuing to find novel bacteriocins with enhanced specificity and potency. Traditional plating techniques are still being used for bacteriocin screening studies, however, the availability of ever more bacterial genome sequences
Cotter, Paul D. +3 more
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Preservatives in Food and Food Examination [PDF]
Nature, 1906 THERE is much knowledge enshrined in Parliamentary Blue-books, and doubtless some wisdom. Very often it remains enshrined in them. A better fate, however, has awaited the report of the Departmental Committee appointed by the President of the Local Government Board in 1899 “to inquire into the use of preservatives and colouring-matters in foodstuffs ...
openaire +2 more sources
Bacteriocin-mediated food preservation in conjugation with silver nanoparticles: A green approach
Food Chemistry Advances, 2023 Food spoilage is a major issue in the food sector, posing financial and health risks. New preservation methods have emerged to prolong shelf life and prevent spoilage.
Atanu Manna, Rittick Mondal
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Antibacterial Effects of the Essential Oils of CommonlyConsumed Medicinal Herbs Using an In Vitro Model. [PDF]
, 2010 The chemical composition and antibacterial activity of essential oils from 10 commonly consumed herbs: Citrus aurantium, C. limon, Lavandula angustifolia, Matricaria chamomilla, Mentha piperita, M.
Brkic, D. +4 more
core +2 more sources
THE USE OF FOOD PRESERVATIVES. [PDF]
Journal of the American Medical Association, 1905 Inasmuch as the succession of seasons, the intervals between harvests and great distances from sources of supply compel man to store and transport many food products, and since these are more or less perishable, the desirability and the necessity of artificially preserving these foods from decay and from putrefaction are apparent; and certain agents ...
openaire +3 more sources
Natural Polyphenols for the Preservation of Meat and Dairy Products
Molecules, 2022 Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or ...
Hammad Ullah +7 more
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DISINFECTION AND THE PRESERVATION OF FOOD. [PDF]
Journal of the American Chemical Society, 1904 n ...
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Nanoencapsulation of Essential Oils as Natural Food Antimicrobial Agents: An Overview
Applied Sciences, 2021 The global demand for safe and healthy food with minimal synthetic preservatives is continuously increasing. Natural food antimicrobials and especially essential oils (EOs) possess strong antimicrobial activities that could play a remarkable role as a ...
Wei Liao +6 more
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The Struggle for Federal Food and Drugs Legislation [PDF]
, 1933 In this paper we evaluate the application of convex optimization for PAPR reduction on OFDM 802.11a signal type. A radio frequency power amplifier is measured and characterized while excited by both original and optimized OFDM signals.
Björsell, Niclas +2 more
core +3 more sources