Results 241 to 250 of about 566,702 (343)

The barley–malt–beer chain: A process and food safety approach

JSFA reports, EarlyView.
Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza, Miguel Angel Avila‐Perches, Daniela Gómez‐Espinoza, Miguel Ángel Guzmán‐Altamirano, Alfredo Josué Gámez‐Vázquez, María Guadalupe Gómez‐Espinoza   +5 more
wiley   +1 more source

Turmeric and curcumin: From traditional medicine to modern therapeutic applications

JSFA reports, EarlyView.
Abstract Turmeric (Curcuma longa), a medicinal plant, has maintained its cultural and therapeutic significance over centuries in Ayurveda, Unani, and Traditional Chinese Medicine. However, novel formulations and delivery methods are being developed to address these challenges.
Azma Nadeem, Khurram Afzal, Asad Abbas, Talha Bin Iqbal, Abdul Malik, Javaria Saeed, Mutjardah Zarrish, Bipindra Pandey   +7 more
wiley   +1 more source

Antioxidant Properties of Food-Derived Lactic Acid Bacteria: A Review. [PDF]

Microb Biotechnol
Łepecka A, Kołożyn-Krajewska D.
europepmc   +1 more source

OBSERVATIONS WITH LACTIC ACID BACTERIA [PDF]

BMJ, 1908
openaire   +2 more sources

Food quality profile of fermented cassava dough: A tool for the value chain upgrading

JSFA reports, EarlyView.
Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China, Laurent Adinsi, Sègla Wilfrid Padonou, Marcel Houngbedji, Ariane Awolo, Maora Gayet, Francis Hotegni, Flora Josiane Chadare, Noël Akissoé   +8 more
wiley   +1 more source

Antibiotic susceptibility of lactic acid bacteria isolated from artisanal coalho cheese in the Agreste region of Pernambuco, Brazil. [PDF]

Braz J Microbiol
Silva AGCVM, Mendonça KS, Gomes JEG, Valério LCS, da Silva MM, Silveira MO, Montalvo GSA, de Souza BMS, da Mota Silveira Filho V, Mendonça M, Moreira KA.   +10 more
europepmc   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Classification, quantification, and thermotolerance assessment of lactic acid bacteria in yogurt using bacterial melting curve analysis. [PDF]

Front Microbiol
Liang Y, Wei H, Chen F, Wang J, He S, Chen Q, Li Z.   +6 more
europepmc   +1 more source

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source

Origin and Evolution of Very Large Extracellular Proteins in Fructophilic Lactic Acid Bacteria. [PDF]

Genome Biol Evol
Pedersen JE, Mota-Merlo M, Garcia-Montaner A, Selmer M, Andersson SGE.   +4 more
europepmc   +1 more source