Results 41 to 50 of about 7,369,692 (206)
Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
Foods, 2015 The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods.
Domenico Meloni
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Journal of Radiation Research and Applied Sciences, 2022 It is being investigated whether ultrasound can be used in conjunction with existing or new food preservation techniques in order to increase the scope of ultrasound's application in the food industry.
Mustafa Z. Mahmoud +3 more
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Current Advances and Hurdles in Chimeric Antigen Receptor Technology [PDF]
Cancers, 2020 Since tumor-specific T cells were first utilized to treat melanoma patients in 1986 [...]
Mccomb, Scott, Lee, Seung-Hwan
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A cost-effective method for wet potato starch preservation based on hurdle technology
, 2020 A new cost-effective method based on hurdle technology was developed for preserving wet potato starch (WPS; moisture content 44.5 ± 0.5%). Firstly, lactic acid, NaCl, and NaSO3 were used as hurdles to preserve WPS. Consequently, WPS treated with 2.0 g/kg
Hao Cai +3 more
semanticscholar +1 more source
Foods, 2021 This study investigated the combined bactericidal efficacy of slightly acidic electrolyzed water (SAEW), fumaric acid (FA), and ultravioletC waterproof light-emitting diodes (UVC W-LED) for the control of Staphylococcus aureus and Listeria monocytogenes ...
Geun-Hyang Kim +2 more
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A Review: The hurdle technology- Self-preservation technology in cosmetics
, 2020 Preservatives are added to product for basic reasons; that are to prevent microbial spoilage and thus to prolong the quantity of your time of the merchandise; and to protect the merchandise itself and customer from a possible infection. Although chemical
Kshitija Ballamwar +2 more
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Action des cultures protectrices : cas des germes lactiques sur la flore alimentaire indésirable [PDF]
Biotechnologie, Agronomie, Société et Environnement, 2011 Protective action of cultures: the case of lactic bacteria against undesirable food flora. Protective strains have been used for centuries in the fermentation of a variety of food.
Privat, K., Thonart, P.
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, 2020 Fresh fish, and especially fatty species, are highly perishable due to oxidative deterioration of fish flesh and the elevated microbial load on fish surface.
M. Giannakourou +6 more
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Innovative Hurdle Technologies for the Preservation of Functional Fruit Juices
Foods, 2020 Functional nutrition, which includes the consumption of fruit juices, has become the field of interest for those seeking a healthy lifestyle. Functional nutrition is also of great interest to the food industry, with the aims of improving human health and
Predrag Putnik +7 more
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Horticulturae, 2022 Fresh-cut leafy vegetable has an image as a healthy, nutritious, and delicious product. However, the product still faces the challenge of quality retention and short shelf life, especially in tropical climate regions.
Warissara Wanakamol +5 more
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