Results 51 to 60 of about 42,875 (286)

The Effect of Packaging Type and Pasteurization Time on Changes in The Quality of Getuk Lindri [PDF]

open access: yesBIO Web of Conferences
Getuk Lindri is a traditional food made from boiled cassava which is mashed and mixed with granulated sugar. Getuk Lindri is not widely produced as a souvenir because Getuk Lindri is a semi-wet food that has a short shelf life of 1-2 days.
Halim Risjad   +2 more
doaj   +1 more source

Price Premiums for Single‐Name and Compound‐Name Geographical Indications in Swiss Cheese Trade

open access: yesAgribusiness, EarlyView.
ABSTRACT Geographical indications (GIs) have become increasingly important in agri‐food markets, especially in Europe. For Swiss cheese imports and exports, we analyze whether GIs are associated with higher trade prices. We find that price premiums can be obtained for both exports and imports. However, this is only the case for cheeses with single name
Judith Irek
wiley   +1 more source

The effect of post-packaging pasteurization on physicochemical and microbial properties of beef ham

open access: yesFoods and Raw Materials
In this study, we aimed to investigate the impact of three different post-packaging pasteurization temperatures (55, 65, and 75°C) on the physicochemical (pH, drip loss, texture profile, and color), microbial (lactic acid bacteria, mesophilic and ...
Nasim Azizpour   +3 more
doaj   +1 more source

Methods for thermal inactivation of pathogens in mozzarella: a comparison between stretching and pasteurization

open access: yesArquivo Brasileiro de Medicina Veterinária e Zootecnia, 2013
This study aimed to evaluate the efficiency of stretching in the reduction of pathogens when compared to milk pasteurization, the official method to ensure safe cheese production. Whole buffalo milk was contaminated with Mycobacterium fortuitum, Listeria
D.C. Raimundo   +7 more
doaj   +1 more source

The Pasteurizing of Silkworms [PDF]

open access: yesScientific American, 1894
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openaire   +1 more source

Symposium review: Effect of post-pasteurization contamination on fluid milk quality.

open access: yesJournal of Dairy Science, 2018
Fluid milk quality in the United States has improved steadily over the last 2 decades, in large part due to the reduction in post-pasteurization contamination (PPC).
N. Martin, K. Boor, M. Wiedmann
semanticscholar   +1 more source

Development of the Gut Microbial Immune and Epithelial Cellular System (GutMICS) to Investigate the Immunological Role of Gut Anaerobes

open access: yesBiotechnology and Bioengineering, EarlyView.
Abstract The gut microbiota plays an essential role in host health by regulating gut barrier function and immune system homeostasis. However, research into the physiological and immunological functions of the gut microbiota using In Vitro models that mimic the immune environment of the gut remains limited. Herein, we developed the Gut Microbial Immune &
Seo‐Young Kwon   +12 more
wiley   +1 more source

Overview of geothermal resource exploration and development in North Africa

open access: yesDeep Underground Science and Engineering, EarlyView.
This article reviews geothermal exploration in North Africa, highlighting key activities, government policies, and exploration findings across Mauritania, Morocco, Algeria, Tunisia, Libya, and Egypt. The region's substantial geothermal potential, driven by tectonic activity, positions it to play a significant role in the global geothermal energy ...
Meryem Redouane
wiley   +1 more source

Effect of Pulsed Electric Field (PEF) on Bacterial Viability and Whey Protein in the Processing of Raw Milk

open access: yesApplied Sciences, 2021
There is growing concern regarding the nutritional value of processed food products. Although thermal pasteurization, used in food processing, is a safe method and is widely applied in the food industry, food products lack quality and nutritional value ...
Aivaras Šalaševičius   +4 more
doaj   +1 more source

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