Results 31 to 40 of about 24,004 (251)

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
openaire   +3 more sources

Effets Des Conservateurs Acides Et Hydrocolloïdes Alimentaires Sur La Durée De Conservation Du Lait Cru à La Température Ambiante

Revue Nature et Technologie
The present study was conducted to investigate the effects of acid preservatives (AP) and food hydrocolloids (FH) on the shelf life of raw milk at room temperature (between 20 to 25°C).
AGANZE MULUME Dominique , BUCHAGUZI MUZUSANGABO Daniel , MUGISHO ZIRHUMANA Janvier , WEREMUBI MWISHA Sage , KANYERE KAZIGE Orthence , NSAMBU MUKONDUASUMU Pascal , BRIGATTI Thomas , KALUMUNA BARHASHISHWA Jacques   +7 more
doaj   +8 more sources

Antimicrobial Activity of Films and Coatings Containing Lactoperoxidase System: A Review

Frontiers in Nutrition, 2022
The production of safe and healthy foodstuffs is considered as one of the most important challenges in the food industry, and achieving this important goal is impossible without using various processes and preservatives. However, recently, there has been
Mojtaba Yousefi, Amene Nematollahi, Mahdi Shadnoush, Amir M. Mortazavian, Nasim Khorshidian   +4 more
doaj   +1 more source

Application of natural preservatives in functional foods

Food Materials Research
The use of natural preservatives has a long history, dating back centuries when traditional medicine relied on plant-based and other natural compounds to enhance food stability and safety.
Sanaz Malek, Masoumeh Moslemi
doaj   +1 more source

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, Wei Liao, Emilie Dumas, Samia Azabou, Philippe Dantigny, Adem Gharsallaoui   +5 more
doaj   +1 more source

Organ‐specific redox imbalances in spinal muscular atrophy mice are partially rescued by SMN antisense oligonucleotides

FEBS Letters, EarlyView.
We identified a systemic, progressive loss of protein S‐glutathionylation—detected by nonreducing western blotting—alongside dysregulation of glutathione‐cycle enzymes in both neuronal and peripheral tissues of Taiwanese SMA mice. These alterations were partially rescued by SMN antisense oligonucleotide therapy, revealing persistent redox imbalance as ...
Sofia Vrettou, Brunhilde Wirth
wiley   +1 more source

DISINFECTION AND THE PRESERVATION OF FOOD. [PDF]

Journal of the American Chemical Society, 1904
n ...
openaire   +2 more sources

Gut microbiome and aging—A dynamic interplay of microbes, metabolites, and the immune system

FEBS Letters, EarlyView.
Age‐dependent shifts in microbial communities engender shifts in microbial metabolite profiles. These in turn drive shifts in barrier surface permeability of the gut and brain and induce immune activation. When paired with preexisting age‐related chronic inflammation this increases the risk of neuroinflammation and neurodegenerative diseases.
Aaron Mehl, Eran Blacher
wiley   +1 more source

Microbiome−host proteostasis crosstalk—An emerging perspective on mechanisms and interventions toward healthy longevity

FEBS Letters, EarlyView.
Proteostasis and the gut microbiota play a key role in shaping host physiology. Microbiota‐derived metabolites, vitamins, and RNA modulate host proteostasis. Findings from model systems, including C. elegans, indicate microbes can either stabilize or disrupt host proteostasis.
Abhishek Anil Dubey, Maria Ermolaeva
wiley   +1 more source

Mechanistic study on the susceptibility of Staphylococcus aureus to common antimicrobial preservatives mediated by wall teichoic acids

Applied and Environmental Microbiology
Staphylococcus aureus is a common food-borne pathogen that easily develops resistance to antibiotics and antimicrobial peptides partly because of wall teichoic acids (WTAs), the peptidoglycan-anchored polymers important for cell physiology.
Xia Wu, Jiayi Wang, Ji Li, Zheng Su, Jian Zha   +4 more
doaj   +1 more source