Results 21 to 30 of about 1,649,620 (281)
Frontiers in Microbiology, 2020 Previous studies on the influence of food matrix fat content on thermal inactivation kinetics of food pathogens have shown contradictory results due to the combined influence of fat content and other factors such as composition.
Davy Verheyen +15 more
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Data mining for prediction and interpretation of bacterial population behavior in food
Frontiers in Food Science and Technology, 2022 Although bacterial population behavior has been investigated in a variety of foods in the past 40 years, it is difficult to obtain desired information from the mere juxtaposition of experimental data.
Junpei Hosoe +4 more
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Foods, 2022 The mincing process of raw meat favors microbial spoilage as well as chemical and enzymatic oxidation processes. In order to limit this degradative process, preservatives are routinely added to minced meat products.
Rossana Roila +8 more
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Modeling the Growth of Six Listeria monocytogenes Strains in Smoked Salmon Pâté
Foods, 2023 In this study, the growth of six L. monocytogenes strains isolated from different fish products was quantified and modeled in smoked salmon pâté at a temperature ranging from 2 to 20 °C.
Araceli Bolívar +5 more
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Effect of Lemon Balm and Spearmint Extracts on the Survival of S. aureus in Goat’s Raw Milk Cheese
Biology and Life Sciences Forum, 2022 A previous investigation from our research group has revealed that lemon balm and spearmint hydroethanolic extracts present high inhibitory capacity in vitro against S. aureus. Raw milk cheeses have exhibited moderate prevalence of S.
Beatriz Nunes Silva +4 more
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Quantitative tools in microbial and chemical risk assessment
EFSA Journal, 2023 The EU‐FORA programme ‘Quantitative tools in microbial and chemical risk assessment’ was dedicated to training on predictive microbiology fundamentals, implementation of different modelling strategies, design of experiments and software tools such as ...
Deyan Stratev, Vasilis P Valdramidis
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Predictive Microbiology Models and Operational Readiness [PDF]
, 2016 A diverse field of predictive microbiology models has emerged in the past 30 years and has advanced our understanding of microbial behavior in foods. As most of published models have for objective to provide operationally relevant information to decision
Guillier, Laurent
core +1 more source
RECHERCHES Une expertise française en microbiologie prévisionnelle : le projet PREVIUS
Oléagineux, Corps gras, Lipides, 2000 Le projet PREVIUS (une dénomination non encore définitive) vise la construction d’une expertise française en microbiologie prévisionnelle (ou « microbiologie quantitative ») dans le domaine agro-alimentaire.
Guyonnet Jean-Pierre
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Bioproduction of the Recombinant Sweet Protein Thaumatin: Current State of the Art and Perspectives
Frontiers in Microbiology, 2019 There is currently a worldwide trend to reduce sugar consumption. This trend is mostly met by the use of artificial non-nutritive sweeteners. However, these sweeteners have also been proven to have adverse health effects such as dizziness, headaches ...
Jewel Ann Joseph +11 more
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Foods, 2020 The aim of this study was to model the growth and survival behaviour of Salmonella Reading and endogenous lactic acid bacteria on fresh pre-cut iceberg lettuce stored under modified atmosphere packaging for 10 days at different temperatures (4, 8 and 15 °
Fatih Tarlak +5 more
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