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
core +1 more source
Animal Research and One Health, EarlyView.Palatability enhancers modulate taste and smell, increasing feed acceptance, reducing weaning stress, and improving piglet performance. ABSTRACT The continuous growth of global agribusiness stimulates the search for alternatives that can enhance the performance and quality of life of production animals.
Luana Specht +3 more
wiley +1 more source
Study Of Oxidation Processes In Duck Meat With Application Of Rosemary And Grape Seed Extracts [PDF]
, 2017 The substantiation of the expedience of using antioxidants of a natural origin to decelerate oxidation processes in different meat products is an urgent direction of these studies.
Bozhko, N. (Nataliia) +4 more
core +2 more sources
Animal Research and One Health, EarlyView.This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu +4 more
wiley +1 more source
Investigation of the Influence of Antioxidant Compositions on Development of Microbiological Spoilage in Storage of Fruits [PDF]
, 2017 The studies are devoted to the scientific grounding of expedience of after-harvest processing by antioxidant compositions for preventing the development of pathogenic microflora on fruit surfaces during a long storage.
Atanasova, V. (Vita) +8 more
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Current Trends and Future Research in Management Control for Sustainability in Retail
Business Strategy and the Environment, EarlyView.ABSTRACT The growing emphasis on sustainability in the retail sector, driven by regulatory frameworks, market trends and consumer demand, has placed management control at the forefront of facilitating sustainability practices. Despite increasing academic interest in this area, the literature is fragmented and provides limited sector‐specific insight ...
Miguel Gil, Mart Ots, Timur Uman
wiley +1 more source
Use of Carnobacterium piscicola to limit the growth of Listeria monocytogenes in mussel products : a thesis presented in partial fulfilment of the requirements for the degree of Master of Philosophy in Microbiology at Massey University, Palmerston North, New Zealand [PDF]
, 2006 Bacteria were screened in order to find an organism antagonistic to Listeria monocytogenes which could be applied to mussel products and enhance their safety, especially when temperature-abused.
Thomas, Irene Helen
core
The Effect of Lactic Acid in Association With Steam in Reducing Microorganisms in Soft Wheat
Cereal Chemistry, EarlyView.ABSTRACT Background and Objectives Within the food industry, steam is an effective method of microbial reduction for a variety of products. Previous studies have shown that tempering soft wheat with organic acids, as well as steam application, can potentially reduce wheat's microbial load with minor changes in the functional properties of the flour ...
Shpresa Musa +3 more
wiley +1 more source
Mycoflora of fungal contamination in wheat storage (silos) in golestan province, north of Iran [PDF]
, 2013 Background: Cereal products are susceptible to mould damage during pre- and post-harvesting stages of the production. The regional specificity of Golestan province in the northern region of of Iran, with its high temperature and high relative humidity ...
Joshaghani, H. +4 more
core +1 more source
Cereal Chemistry, EarlyView.ABSTRACT Background “Clean label” antifungal ingredients and fermentation protocols are a promising strategy to meet shelf‐life requirements in the bread industry. Objectives This study evaluated the mold‐free shelf‐life of bread formulations incorporating sourdough combined with antifungal ingredients or additives.
Maria Robles‐Hernandez +2 more
wiley +1 more source