Results 291 to 300 of about 3,827,941 (337)

Research progress on the application of different preservation methods for controlling fungi and toxins in fruit and vegetable

Critical reviews in food science and nutrition, 2022
Fruits and vegetables are susceptible to fungal infections during picking, transportation, storage and processing, which have a high potential to produce toxins. Fungi and toxins can cause acute or chronic poisoning after entering the body.
Y. You, Yunna Zhou, X. Duan, Xin Mao, Yanshen Li   +4 more
semanticscholar   +1 more source

Protein stability in preserved biological remains

International Journal of Biochemistry, 1971
Abstract 1. 1. A sample of whole human blood that had been stored in the dried state for 8 years at room temperature was tested for the presence of eleven specific globular proteins. 2. 2. Eight of them survived, as judged by the criteria of enzymatic activity and reactivity with specific antiscra. 3. 3.
G.F. Sensabaugh, A.C. Wilson, the late P.L. Kirk   +2 more
openaire   +1 more source

Advances in strawberry postharvest preservation and packaging: A comprehensive review.

Comprehensive Reviews in Food Science and Food Safety
Strawberries spoil rapidly after harvest due to factors such as the ripening process, weight loss, and, most importantly, microbial contamination. Traditionally, several methods are used to preserve strawberries after harvest and extend their shelf life,
Ruchir Priyadarshi, Aswathy Jayakumar, Carolina Krebs de Souza, J. Rhim, Jun Tae Kim   +4 more
semanticscholar   +1 more source

Interstellar Medium Has Biological Preservative

Physics Today, 1969
Interstellar formaldehyde (H2CO) has been discovered by a group working with the 140-foot radio telescope at Green Bank, W. Va. They observed the molecule in absorption against many galactic and extragalactic sources. The discovery suggests that all the known ingredients for development of life are present in interstellar space.
openaire   +1 more source

Research Progress on Physical Preservation Technology of Fresh-Cut Fruits and Vegetables

Horticulturae
Fresh-cut fruits and vegetables have become more popular among consumers because of their nutritional value and convenience. However, the lower shelf life of fresh-cut fruits and vegetables due to processing and mechanical damage is a critical factor ...
Dixin Chen, Yang Zhang, Jianshe Zhao, Li Liu, Long Zhao   +4 more
semanticscholar   +1 more source

Piperine: A review of its biological effects

Phytotherapy Research, 2020
Medicinal plants have been used for years as a source of food, spices, and, in traditional medicine, as a remedy to numerous diseases. Piper nigrum, belonging to the family Piperaceae is one of the most widely used spices all over the world.
Iahtisham-Ul Haq, M. Imran, M. Nadeem, Tabussam Tufail, T. A. Gondal, Mohammad S. Mubarak   +5 more
semanticscholar   +1 more source

Ultracryotomy of biological tissues to preserve membrane structure

Journal of Cell Science, 1976
ABSTRACT A vacuum transfer stage is described which permits visualization of ultracryotome sections without the considerable distortions found in sections which have either thawed or rehydrated after freeze drying. Membrane structure - nucleus, nucleolus, mitochondria with their cristae and plasma membrane - was observed only in cells at
S, Hodson, L, Williams
openaire   +2 more sources

Rosemary essential oil: Chemical and biological properties, with emphasis on its delivery systems for food preservation

Food Control, 2023
Jun Yang, Gulden Goksen, Wanli Zhang
semanticscholar   +1 more source

BIOLOGICAL COMPETITION AS A PRESERVING MECHANISM

Journal of Food Safety, 1989
ABSTRACTBiological competition is one “barrier'’against pathogenic growth which has been recommended for use in refrigerated foods. Historically used in fermented foods, lactic acid bacteria alter foods to preclude growth of pathogens. The primary mechanism of inhibition is pH reduction, although other contributing factors have been described.
openaire   +1 more source

Natural food preservation with ginger essential oil: Biological properties and delivery systems.

Food Research International, 2023
Jinman He, M. Hadidi, Siyuan Yang, Mohammad Rizwan Khan, Wanli Zhang, Xinli Cong   +5 more
semanticscholar   +1 more source