Results 241 to 250 of about 71,865 (298)

Composition of allogeneic equine orthobiologics and their repeated intra‐articular administrations

Equine Veterinary Journal, EarlyView.
Abstract Background Orthobiologics such as platelet‐rich plasma (PRP) and alpha‐2‐macroglobulin (A2MG) are increasingly used for equine musculoskeletal injuries. However, their composition and safety with repeated allogeneic intra‐articular administration remain poorly investigated.
Yanne Van Reusel, Sarah Y. Broeckx, Anna Carolo, Marco Patruno, Jonas Steenbrugge, Jimmy Saunders, Enrico Gugliandolo, Jan H. Spaas   +7 more
wiley   +1 more source

Environmental Control for Edible Fungi Cultivation Based on Temporal Information and Deep Learning

Food Bioengineering, EarlyView.
ABSTRACT Currently, there are still prevalent issues in greenhouse environmental regulation, such as response lag, low control accuracy, and difficulty in coping with sudden environmental disturbances. To achieve high‐precision and dynamic control of the edible fungi cultivation environment, this study proposes an edible fungi environmental control ...
Xiangyan Wang, Shuangcheng Huang, Qingbo Lu, Xinyi Guo   +3 more
wiley   +1 more source

Synthetic Biology and Food: Applications and Prospects

Food Bioengineering, EarlyView.
Synthetic biology would provide revolutionary technological solutions to produce new food and feed components, such as artificial starch, animo acids, microbial protein, lipids, sweeteners, vitamins.
Yi‐Heng P. Job Zhang
wiley   +1 more source

Antioxidant Activity and Inhibition of Carbohydrate Hydrolyzing Enzymes by Underutilized Parts From Some Plant‐Based Foods and Their Effect on Postprandial Hyperglycemia

Food Chemistry International, EarlyView.
The underutilized parts viz: pawpaw seed, banana, plantain, and potato peels showed promising antioxidant and inhibition of α‐amylase and α‐glucosidase activities (IC50 values ≤ 100 μg/mL). Similarly, pawpaw seed, banana, plantain, and potato peels reduced postprandial hyperglycemia in sucrose‐ and maltose‐induced hyperglycemia in rats.
Aminu Mohammed, Buhari Shehu Saidu, Nuhu Aliyu, Michael Peter Simon   +3 more
wiley   +1 more source

Relating microbiological criteria to food safety objectives and performance objectives

Food Control, 2009
Microbiological criteria, food safety objectives and performance objectives, and the relationship between them are discussed and described in the context of risk-based food safety management.
M Van Schothorst, Marcel H Zwietering, T Ross   +2 more
exaly   +3 more sources

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Microbiological safety and performance criteria for microbiological safety cabinets

2016 Medical Technologies National Congress (TIPTEKNO), 2016
Microbiological Safety Cabinets (MSC) designed to minimize hazards inherent in work with agents assigned to biosafety levels 1, 2, 3, or 4by keeping hazards work in controled area via filtered air flow. This work defines the tests that shall be passed by such cabinetry to meet the EN 12469 standard.
Baha Kılıç, Eyüp Agah İslam, Ekrem Sınır, Mustafa Murat Bilgiç   +3 more
openaire   +1 more source

Microbiological Safety of Drinking Water

Annual Review of Microbiology, 2000
▪ Abstract  Emerging pathogens in drinking water have become increasingly important during the decade. These include newly-recognized pathogens from fecal sources such as Cryptosporidium parvum, Campylobacter spp., and rotavirus, as well as pathogens that are able to grow in water distribution systems, like Legionella spp., mycobacteria, and ...
U, Szewzyk, R, Szewzyk, W, Manz, K H, Schleifer   +3 more
openaire   +2 more sources

Microbiological quality and safety

2022
Monitoring and safeguarding microbiological quality and safety of drinks and foods is essential for health. Good manufacturing practices should be practiced during the whole production process, from raw materials to the end product, as well as in every phase between them.
Alakomi Hanna Leena, Salo Satu
openaire   +1 more source

Predictive microbiology and food safety

International Journal of Food Microbiology, 2000
The evaluation of risk in food safety requires knowledge of the probability that microbial population sizes will not exceed defined levels. This probability is evaluated assuming that the growth of the microbial population can be described by the Gompertz equation with the variance of growth depending on the population size.
T K, Soboleva, A B, Pleasants, G, le Roux   +2 more
openaire   +2 more sources