Results 91 to 100 of about 10,848 (263)

Fabrication of Blended Rosemary/Oregano Essential Oil Nanoemulsions: Characterization, Antimicrobial Properties, and Application in Pork Patties

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
In the present study, a blended essential oil nanoemulsion (BEO‐NE) of rosemary and oregano essential oils was developed using ultrasonication at the most suitable amplitude and time combination. The in vitro antimicrobial effect was assessed by calculating the minimal inhibitory concentration (MIC) of individual oils and the fractional inhibitory ...
Manminder Kaur, Nitin Mehta, Manish Kumar Chatli, Om Prakash Malav, Pankaj Dhaka, Mohamed El Yamani   +5 more
wiley   +1 more source

Diverse reductive dehalogenases are associated with Clostridiales-enriched microcosms dechlorinating 1,2-dichloroethane [PDF]

, 2015
The achievement of successful biostimulation of active microbiomes for the cleanup of a polluted site is strictly dependent on the knowledge of the key microorganisms equipped with the relevant catabolic genes responsible for the degradation process.
Balloi, Annalisa, Carpani, Giovanna, Daffonchio, Daniele, de Ferra, Francesca, Lavazza, Davide, Mapelli, Francesca, Marzorati, Massimo, Merlino, Giuseppe, Rizzi, Aurora   +8 more
core   +5 more sources

Development of Predictive Models for Shelf Life of Two Leafy Vegetables Under Different Storage Temperatures

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Postharvest vegetables are still undergoing metabolic processes primarily through respiration. Although modified atmosphere packaging (MAP) can extend the shelf life of vegetables, it is of great significance to accurately predict the shelf life of vegetables for the quality assurance. In this study, the modified atmosphere packaged spinach and Chinese
Tianyu Ren, Binshan Mu, Xinyu Huang, Keyan Wang, Yijing Li, Yangyang Chen, Xiaoyu Wan, Handong Zhao, Jinwang Li, Fengjun Guo, Cüneyt Dinçer   +10 more
wiley   +1 more source

Changes in sensory profile and microbiological quality during chill storage of cured and uncured cooked sliced emulsion-type sausages [PDF]

, 2007
Nine batches of cooked sliced emulsion type sausages, produced from organic meat with or without the use of nitrite, were packed under N2/CO2 (7:3) and vacuum, respectively, and stored at 8°C.
Hampshire, Jörg, Lücke, Friedrich-Karl, Raabe, Christina   +2 more
core  

Detection of carotenoids in psychrotrophic bacteria by spectroscopic approach [PDF]

Journal of BioScience and Biotechnology, 2014
The combination of Raman and Infrared spectroscopic signatures were used to find the different vibrational modes of individual carotenoid as their spectral fingerprint.
Kirti Kushwaha , Jyoti Saxena, Brajesh Kumar Tripathi, Mukesh Kumar Agarwal   +3 more
doaj  

Contagem, isolamento e caracterização de bactérias psicrotróficas contaminantes de leite cru refrigerado Counting, isolation and characterization of psychrotrophic bacteria from refrigerated raw milk

Ciência Rural, 2008
Com os objetivos de quantificar, isolar e caracterizar bactérias psicrotróficas contaminantes de leite cru refrigerado, produzido na região da Zona da Mata de Minas Gerais e Sudeste do Rio de Janeiro, foram analisadas amostras de leite coletadas de 20 ...
Edna Froeder Arcuri, Priscilla Diniz Lima da Silva, Maria Aparecida Vasconcelos Paiva Brito, José Renaldi Feitosa Brito, Carla Christine Lange, Margarida Maria dos Anjos Magalhães   +5 more
doaj   +1 more source

Attachment of Psychrotrophic Meat Spoilage Bacteria to Muscle Surfaces

Journal of Food Protection, 1984
Attachment of psychrotrophic meat spoilage organisms to longissimus dorsi (1. dorsi) muscle placed in an attachment bath was studied. The numbers of bacteria (log10) attaching to 10.0 g of 1. dorsi muscle during a 20-min incubation period in the attachment bath ranged from 3.88 for Acinetobacter LD-2 to 5.66 for Pseudomonas fluorescens .
J M, Farber, E S, Idziak
openaire   +2 more sources

Biopolymer‐Based Encapsulation Approach: The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Oil Carried by Chitosan on Fish Fillet Quality

Journal of Food Quality, Volume 2026, Issue 1, 2026.
In this study, the effects of chitosan (Ch) coatings encapsulated using an ultrasonic emulsification method with sea buckthorn (Hippophae rhamnoides L.) essential oil (HrEo) on the shelf life and quality parameters of rainbow trout (Oncorhynchus mykiss) fillets, in terms of microbiological, chemical, physical, and sensory properties, were investigated.
Gonca Alak, Ebrar Akpınar, Ayşe Kara, Muhammed Alaeddin Ekiz, Koray Koşar, Eylül Ecrin Ekiz, Elif Zeynep Özçelik, Tuba Akbey, Hakan Mete, Göktuğ Gedikli, Emir Birkan Tan, Momin Momin, Muhammed Atamanalp, Sultan Zahiruddin   +13 more
wiley   +1 more source

Microbiological and Chemical Quality of Keropok Lekor during Processing And Storage [PDF]

, 2008
Keropok lekor is an important fish product in Malaysia. The customers’ demands for keropok lekor have been increasing. This study was conducted to analyze the microbiological and chemical quality of keropok lekor in every stage of its processing ...
Mahmud @ Ab. Rashid, Nor Khaizura
core  

A comparison of ozone and chlorine to reduce the microbial load in fresh lettuce [PDF]

, 1996
The effects of ozone were examined on fresh head lettuce as a means for reducing the initial microbial load (about 10^4-10^5 CFU/g) on the lettuce. Ozone concentrations used were 50 parts per million and 100 ppm.
Kolling, Glynis L.
core