Results 11 to 20 of about 77,698 (221)

Development of Dose-Response Models for the Ingestion Exposure Route and Stillbirth Outcome for Listeria monocytogenes. [PDF]

Risk Anal
ABSTRACT Foodborne listeriosis can cause stillbirth in pregnant individuals, prompting numerous population‐specific food safety guidelines. Dose‐response models are employed in quantitative microbial risk assessments (QMRAs) to develop such guidelines; however, pregnant hosts are under‐considered when developing dose‐response models, and the few ...
Stump T, Gomez C, Mitchell J.
europepmc   +2 more sources

Coagulation temperature and smoking time determine product quality and shelf life of the acid‐heat coagulated Circassian cheese

Food Science &Nutrition, Volume 11, Issue 10, Page 6164-6177, October 2023., 2023
Process parameters of acid‐heat coagulated cheeses were investigated. In this context, the effects of coagulation temperature, smoking time, seasonal changes, and storage time were evaluated in terms of textural, microstructural, and ripening properties of cheese.
Hatice Sıçramaz, Ahmet Ayar
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the establishment of shelf‐life of certain ready‐to‐eat foods sliced or cut and packaged before sale in retail establishments

Food Risk Assess Europe, Volume 1, Issue 2, September‐December 2023., 2023
Abstract Royal Decree 126/2015, of 27 February, approving the general rule on food information on foodstuffs presented unpackaged for sale to the final consumer and to mass caterers, those packaged in places of sale at the request of the purchaser, and those packaged by retail trade operators (BOE, 2015), states that it is mandatory to mention, among ...
Pablo Fernández Escámez, Carlos Alonso Calleja, Carlos Franco Abuín, Gloria Sánchez Moragas, Antonio Valero Díaz   +4 more
wiley   +1 more source

Recent advances in whey processing and valorisation: Technological and environmental perspectives

International Journal of Dairy Technology, Volume 76, Issue 2, Page 291-312, May 2023., 2023
Whey production, environmental impact and valorisation methods. Whey has several environmental risks if disposed of as waste in watercourses. However, there are numerous valorisation techniques to convert it into valuable and highly nutritious products.
Dominic Buchanan, Wayne Martindale, Ehab Romeih, Essam Hebishy   +3 more
wiley   +1 more source

Late Holocene Cliff Retreat in Del Mar, CA, Revealed From Shore Platform 10Be Concentrations and Numerical Modeling

Journal of Geophysical Research: Earth Surface, Volume 128, Issue 4, April 2023., 2023
Abstract Rocky coast cliff retreat presents a hazard to coastal communities and infrastructure that is potentially amplified under rising sea level conditions, among other factors. Unfortunately, constraints on retreat rates are typically limited to those derived from imagery and maps spanning the last ∼100 years. Here, we use a newly developed coupled
T. Clow, J. K. Willenbring, A. P. Young, H. Matsumoto, A. J. Hidy, J. R. Shadrick   +5 more
wiley   +1 more source

Antioxidant activity of nanoencapsulated chia (Salvia hispanica L.) seed extract and its application to manufacture a functional cheese

Food Science &Nutrition, Volume 11, Issue 3, Page 1328-1341, March 2023., 2023
We encapsulated the chia seed extract (CSE) nanoliposomes with basil seed gum (BSG) successfully. The free CSE (F‐CSE) and encapsulated CSE (E‐CSE) were added to ricotta cheese formulation (1.5% and 3.0% w/w) to produce a functional cheese. The E‐CSE cheeses had higher functional activity, during 15 days storage, comparing the E‐CSE samples.
Farinaz Hosseini, Ali Motamedzadegan, Shahram Naghizadeh Raeisi, Somayeh Rahaiee   +3 more
wiley   +1 more source

Report of the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN) on the prospection of biological hazards of interest in food safety in Spain (2)

Food Risk Assess Europe, Volume 1, Issue 1, March 2023., 2023
Abstract This report addresses the prospection of biological hazards for some types of food that may pose a risk to the population and that are not currently included in the official control programs in Spain. It completes and updates the 2018 report by the Scientific Committee of the Spanish Agency for Food Safety and Nutrition (AESAN, 2018). A number
Carlos M. Franco Abuín, Carlos Alonso Calleja, Pablo Fernández Escámez, Victoria Moreno Arribas, Gloria Sánchez Moragas, Antonio Valero Díaz   +5 more
wiley   +1 more source

La cadena de mercadeo del queso de la Cooperativa Agroindustria Masiguito R.L. [PDF]

, 2015
El presente ensayo contempla los aspecto agroindustriales, económicos y comerciales de la cadena de distribución o conocida también como cadena de comercialización de la cooperativa Masiguito R.L. El objetivo es analizar la cadena de comercialización del
Cárcamo Gaitán, Walter Iván
core   +3 more sources

Temperature‐controlled gelation of casein concentrates enabled by the utilisation of acid whey permeate as a diafiltration medium in microfiltration

International Journal of Dairy Technology, Volume 76, Issue 1, Page 240-251, February 2023., 2023
Assessment of the applicability of AWP during MF/DF for subsequent temperature‐controlled gelation of casein concentrates. In this study, ultrafiltration permeate obtained from acid whey (AWP) was applied as a diafiltration (DF) medium during skim milk microfiltration.
Michael Reitmaier, Ulrich Kulozik
wiley   +1 more source

Propiedades tecnológicas y fisicoquímicas de la leche y características fisicoquímicas del queso Oaxaca tradicional

Revista Mexicana de Ciencias Pecuarias, 2019
Los parámetros tecnológicos de la leche (características tecnológicas y fisicoquímicas) son de gran importancia porque influyen en el rendimiento y calidad del queso. Se sabe que los parámetros en leche varían dependiendo de la época del año, pero no se
Eric Montes de Oca-Flores, Angélica Espinoza-Ortega, Carlos Manuel Arriaga-Jordán   +2 more
doaj   +1 more source