Results 141 to 150 of about 52,519 (316)
Directed Evolution of Plant‐Associated Bacteria Enhances Plant Holobiont Stress Tolerance
Plant, Cell &Environment, EarlyView.ABSTRACT Plant stress responses are shaped by both the plant genome and its associated microbial communities, which together form the plant holobiont. Given the rapid adaptive potential of plant‐associated microbes, we hypothesised that directed evolution under selective pressure can accelerate the development of holobiont‐level stress tolerance ...
Mohammadhossein Ravanbakhsh, Wu Xiong
wiley +1 more source
Plant, Cell &Environment, EarlyView.ABSTRACT Plants are dynamic chemical factories that produce diverse specialised metabolites essential for growth, defence, and environmental adaptation. Metabolomes, shaped by genetic architecture, enable plants to respond to abiotic and biotic pressures, including temperature fluctuations.
Refiloe M. M. Motsatsi +3 more
wiley +1 more source
Zoonoses and Public Health, EarlyView.ABSTRACT Introduction Brucellosis, caused by a group of bacteria within the genus Brucella, is a zoonotic disease of significant public health concern. The RB51 strain vaccine is used to combat cattle brucellosis but has potential health consequences for exposed humans.
Elizabeth S. Hines +15 more
wiley +1 more source
, 1928 Part One of this thesis "EXPERIMENTS ON THE PASTEURIZATION OF MILK WITH SPECIAL REFERENCE TO THE EFFICIENCY OF COMMERCIAL PASTEURIZATION"Part Two consists of " A STUDY OF THE NON-PATHOGENIC GAS-PRODUCING ANAEROBES” .SUMMARY AND CONCLUSIONS:.
Jenkins, Hermina
core +3 more sources
Rapid Communications in Mass Spectrometry, Volume 40, Issue 21, 15 November 2026.ABSTRACT Rationale The proteolytic behavior of chymosins during cheese ripening impacts cheese texture, flavor, and quality. Especially, the specific hydrolysis of αS1‐casein to αS1‐I‐casein is relevant for early cheese texture development, and this activity varies between chymosin variants.
Sebastiaan Dolman +7 more
wiley +1 more source
Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken
Shipin gongye ke-jiTo investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor ...
Xiaoming WANG +6 more
doaj +1 more source
Pasteurization to improve traditional dairy products
, 2018 Pasteurization is a simple process in which milk is heated to 65°C for 30 minutes or 73°C for 15 seconds, killing pathogenic bacteria. Milk pasteurization is the first step to process safe and high-quality products.
Hilali, Muhi El-Dine
core
Aquaculture, Fish and Fisheries, Volume 6, Issue 5, October 2026.ABSTRACT Due to the rapid growth in aquaculture, there is an urgent need to explore alternative sustainable sources for fish feed other than conventional fishmeal. Black soldier fly larvae (BSFL) have been identified as a potential source of protein that could transform waste materials into high‐value biomass. This review critically synthesizes current
Mekonnen Melesse +2 more
wiley +1 more source
Journal of Texture Studies, Volume 57, Issue 5, October 2026.Starch functions as a key hydrocolloid shaping texture and stability in the formulation engineering of sweet foods. Sugar‐starch hydration interactions control gelatinization and rheological behavior. Modified starches enhance tolerance to heat, shear, acidity, and low moisture, and starch‐hydrocolloid blends enable tailored textures and improved shelf
Nazanin Pournemati +3 more
wiley +1 more source
Pasteur and After Pasteur. [PDF]
Journal of the American Medical Association, 1915 openaire +1 more source