Results 151 to 160 of about 48,888 (269)

Compulsory Pasteurization [PDF]

BMJ, 1937
openaire   +2 more sources

T‐Cell Populations in Infancy After Maternal Probiotic Supplementation to Prevent Atopic Dermatitis

Clinical and Translational Allergy, Volume 16, Issue 3, March 2026.
ABSTRACT Background In the randomised, controlled study Probiotics in the Prevention of Allergy amongst Children in Trondheim (ProPACT), maternal probiotics given from 36 weeks pregnancy until 3 months post‐delivery while breastfeeding reduced atopic dermatitis (AD) in the offspring.
Dinastry Pramadita Zakiudin, Anne Dorthea Bjerkenes Rø, Vibeke Videm, Gunnhild Vatne Leirvik, Marte Høen Lein, Torbjørn Øien, Melanie Rae Simpson   +6 more
wiley   +1 more source

A Comprehensive Review on the Significance of Antioxidants and Their Influence on Biopolymer Packaging Films: Recent Advances and Challenges

Food Frontiers, Volume 7, Issue 2, March 2026.
Influence of antioxidants‐loaded biopolymer films on food security and extended shelf life. ABSTRACT Autooxidation is a significant cause of quality deterioration in food systems, leading to nutrient loss, off‐flavor formation, textural changes, and overall spoilage.
Sai Kumar Tammina, Rambabu Krishnamoorthy, Arshied Manzoor, Ruchir Priyadarshi, Kandi Sridhar, Fawzi Banat   +5 more
wiley   +1 more source

Natural Antimicrobial Activity of Nettle (Urtica dioica L.) Leaf Extract for Shelf‐Life Extension of Mashed Potatoes

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
NLE exhibited strong antioxidant activity, with DPPH, ABTS, and FRAP values of 21.96 ± 0.76 and 17.51 ± 0.90 μmol Trolox/mL, and 5.93 ± 0.65 μmol Fe (II)/g, respectively. Cytotoxicity assessment using L929 fibroblast cells indicated that the extract was non‐toxic at concentrations relevant for antimicrobial application.
Saritha Kagula, Steven Harte, Srivathsa Kumbaji, Rania Harastani, Mary Nkongho Tanyitiku   +4 more
wiley   +1 more source

Effect of pasteurized chicken egg yolk diluent on the cryopreservation of boar semen. [PDF]

PeerJ
Zhang B, Chang F, Liu H, Li J, Gu Y, Li W, Ruan C.   +6 more
europepmc   +1 more source

Food safety as a public health issue for developing countries [PDF]

"This brief reviews the incidence and health consequences of biological pathogens in developing countries, as these are the most important food safety risks in those parts of the world, and provides an overview of possible methods of control." from ...
Kaferstein, Fritz K.
core  

Edible Qualities and Flavor Omics of Peanut‐Soybean Dajiang

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Dajiang is a fermented beans‐based condiment that is widely popular in Northeast China. In this study, peanut‐soybean Dajiang was successfully prepared by adding peanut to the Dajiang production process and optimizing the fermentation conditions. It was found that the addition of peanuts significantly enhanced the umami, saltiness and compound taste of
Yu Miao, Xu Liwei, Sun Yu, Xie Mengxi, Zhang Liangchen, Yang Hui   +5 more
wiley   +1 more source

Metabolomics aided by machine learning decodes adaptive remodeling of Bacillus biofilms in response to pasteurization stress. [PDF]

NPJ Sci Food
Liang L, Wang P, Zhao X, Wang Z, Xu B, Ji Q, Wu D, Chen Y.   +7 more
europepmc   +1 more source

The Effect of the Use of Microencapsulated Stabilizers on Textural Rheological and Physicochemical Properties of Ice Cream

Food Science &Nutrition, Volume 14, Issue 3, March 2026.
Microencapsulation of stabilizers using an iodine–carrageenan matrix significantly enhanced the structural and functional properties of ice cream. Encapsulated guar gum, locust bean gum, xanthan gum, and CMC improved rheological behavior, melting resistance, texture, and microstructural stability compared to the control.
Mehmet Kilinc, Gülden İlkilinc
wiley   +1 more source

NUMERICAL SIMULATION OF THE MICROWAVE PASTEURIZATION PROCESS OF SOME FOOD LIQUIDS

Nonconventional Technologies Review
The paper deals with numerical simulation by finite element method of microwave pasteurization process. The comparative study is focused on two liquids: milk and apples juice.
Maria Miruna Unguroiu, Luca Valentin Alexa, Liviu Daniel Ghiculescu   +2 more
doaj