Results 71 to 80 of about 8,972 (241)
Predictive Modeling of Psychrotrophic Bacillus cereus
Journal of Food Protection, 1993 Response surface analysis was used to determine the effects and interactions of water activity (0.965 to 0.995), pH (5.8 to 8.0), temperature (6 to 38°C), glucose concentration (0 to 1.8%), and starch concentration (0 to 0.625%) on the growth of and toxin production by a psychrotrophic strain of Bacillus cereus in brain heart infusion broth. Growth was
Janice M, Baker, Mansel W, Griffiths
openaire +2 more sources
Protocol for Constructing a Gene Knockout in Pseudomonas Using pT18mobsacB
Food Safety and Health, Volume 4, Issue 1, Page 259-267, January 2026.A streamlined protocol for scarless gene knockout in Pseudomonas using the tetracycline‐resistant suicide plasmid pT18mobsacB is presented. The method enables efficient two‐step allelic exchange and is broadly applicable to Gram‐negative bacteria. ABSTRACT Gene knockout via homologous recombination is a powerful approach for investigating gene function
Han Yang +4 more
wiley +1 more source
Monitoring of psychrotrophic microorganisms in raw milk
Acta Universitatis Agriculturae et Silviculturae Mendelianae Brunensis, 2008 The group of psychrotrophic microorganisms belongs to the microorganisms representing a risk for human health as well as a risk of milk and milk products spoilage. Some genus are considered to be significant producers of proteolytic and lipolytic enzymes.
Radka Burdychová, Petra Hoferková
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QUALITY MATTERS: ANALYSING THE IMPACT OF COOKING TECHNIQUES ON SELECTED PROPERTIES OF SALMONIDS
Scientific Journal of Gdynia Maritime UniversityThis paper explores the three cooking methods (frying, grilling, and steaming) related to fish most commonly utilized by consumers, with a focus on their implications for both food quality and safety.
Anita Kukułowicz, Arkadiusz Wojtania
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ChemistrySelect, Volume 11, Issue 1, 8 January 2026.This study critically analyzed the main advances in ZnO nanomaterials obtained from different synthetic approaches (mediated by plants, microbes and seaweeds), and their functional and biological properties were prospected for applications in the food and nanomedicine sector.
Italo Rennan Sousa Vieira +2 more
wiley +1 more source
Sedimentation, proteolytic activity and proteolysis of whole UHT milk during storage
Revista do Instituto de Latícinios Cândido Tostes, 2017 The UHT milk destabilization during storage may be assigned, among other factors, to the activity of endogenous and, or bacterial proteases. This technological problem is a major obstacle in the dairy chain.
Cláudia Lúcia de Oliveira Pinto +3 more
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THE MICROBIOLOGICAL QUALITY OF SOME RAW MILK PRODUCTS [PDF]
Basrah Journal of Veterinary Research, 2008 Seventy five white cheese, semi-white cheese and cream (25 samples of each )were randomly collected from different area in basrah city and were investigated for microbiological quality.In these samples, the numbers of microorganisms were found as follows:
Rasha M.Othman +2 more
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Functionality Enhancement of Pullulan‐Based Composites for Food Packaging Applications
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT Contemporary research in food packaging is focused on developing sustainable alternatives to petroleum‐based materials. Pullulan, a microbial biopolymer traditionally employed as a food additive, is harnessing interest for food packaging applications due to its exceptional film‐forming ability, biodegradability, and nontoxic nature.
Bibek Bahadur Shrestha +2 more
wiley +1 more source
Ciência Rural, 2014 Fresh sausages are cured meat products that may be contaminated with Staphylococcus aureus during the manufacturing procedure, which is frequently related with inadequate handling practices. The use of nitrite in meat products has proven efficacy against
Lucyanne Maria Moraes Correia +4 more
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Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant
Ahmad Rabbani +4 more
wiley +1 more source