Results 141 to 150 of about 244,484 (266)

Interactions between lactobacillus and yeast: A recent update

open access: yesFood Biomacromolecules, EarlyView.
Abstract Lactobacillus and yeast are microorganisms widely distributed in nature. Their interactions significantly impact fermentation processes, human health, and medical care. However, there is a lack of a systematic summary of the characteristics of these interactions, and the mechanisms underlying these interactions remain unclear.
Yang Chen   +10 more
wiley   +1 more source

Chitosan oligosaccharides treatment preserves quality, increases disease resistance, and extends the shelf life of bananas during storage

open access: yesFood Biomacromolecules, EarlyView.
Chitosan oligosaccharides postharvest treatment effectively preserved quality, enhanced disease resistance, and increased shelf life of fruit. Abstract Different concentrations of chitosan oligosaccharide (COS) (T0: Control, T1: 50 mg/L, T2: 100 mg/L, T3: 250 mg/L, T4: 500 mg/L, and T5: 1000 mg/L COS) were used to investigate the effects of this ...
Santosh Kumar Bose   +2 more
wiley   +1 more source

Guidelines for Immunomodulatory Assays of Food Bioactives on Drosophila melanogaster Model

open access: yesFuture Postharvest and Food, EarlyView.
Guidelines are proposed for evaluating the immunomodulatory effects of food bioactives in Drosophila melanogaster, involving treatment with bioactives, pathogen preparation, infection routes, and immune response assessment. This model highlights the conserved mechanisms of cellular and humoral immunity for studying host‐microbe interactions.
Wenqi Huang, Shiye Lin
wiley   +1 more source

Food Safety Management and Mycotoxins Nexus: A Systematic Review of Mycotoxins Toxicity, Detoxification, Nutritional Impacts, and Economic Importance

open access: yesFood Safety and Health, EarlyView.
The graphical abstract illustrates the interconnected relationship between food safety management, mycotoxin toxicity, and detoxification strategies, highlighting how preventive measures across the food chain can minimize mycotoxin contamination and reduce adverse health effects in humans/animals.
Chinaza Godswill Awuchi
wiley   +1 more source

Potential of Seaweed to Improve the Quality and Shelf Life of Fish and Fishery Products

open access: yesFood Safety and Health, EarlyView.
Growing global demand for safe fish preservation has increased interest in natural alternatives. Seaweed‐derived bioactive compounds possess antioxidant and antimicrobial properties that enhance fish quality, safety, and shelf life. These sustainable preservatives may reduce spoilage and synthetic preservative use, though further research ...
Ashika Banu Rodela   +5 more
wiley   +1 more source

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