Results 51 to 60 of about 47,321 (245)
Impact of photodynamic inactivation on microbial safety in foods [PDF]
Microbiology Australia, 2022 Food-borne diseases caused by contaminated food products continue to pose a threat to public health, as well as causing major economic losses and a negative impact on companies’ reputation among consumers. In the food industry, inactivation of pathogenic
Yasmina Sultanbawa, Maral Seididamyeh
doaj
Animal Research and One Health, EarlyView.This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu +4 more
wiley +1 more source
A New Era for Using Natural Pigments: The Case of the C50 Carotenoid Called Bacterioruberin
Biotechnology and Applied Biochemistry, EarlyView.ABSTRACT Haloarchaea are extremophilic microorganisms belonging to the Archaea domain that require high salt concentrations to live, thus inhabiting ecosystems like salty ponds, salty marshes, or extremely salty lagoons. They are more abundant and widely distributed worldwide than initially expected.
Micaela Giani +5 more
wiley +1 more source
Study on preservatives of vacuum-packed Chinese New Year rice cake
浙江大学学报. 农业与生命科学版, 2013 Water milled Chinese New Year rice cake (NYRC) is a kind of delicious and nutritive Chinese traditional food. But the short shelf life of the NYRC restricts its industrialization development.
ZHANG Xi, HE Yibo, DU Juan, FENG Fengqin
doaj +1 more source
Investigation of hygiene aspects of pig processing using the HACCP concept : a dissertation presented in partial fulfilment of the requirements for the degree of Master of Veterinary Studies in Veterinary Public Health at Massey University [PDF]
, 1999 Contamination of fresh meat by pathogenic and spoilage microorganisms can occur at any stage of the slaughter process. Pathogens which are frequently found in fresh meat and which pose a public health problem include Salmonella spp.
Vu, Quynh N
core
Research Of Quality Indicators Of Protein-fat Mixture From Flax And Sesame Seeds For Nutrition Of Athletes [PDF]
, 2019 The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life.
Ananieva, V. (Valeriya) +7 more
core +4 more sources
Food Bioengineering, EarlyView.ABSTRACT This study innovatively links specific microbial compositions of commercial starter cultures to the evolution of key odorant and taste‐active amino acids, revealing the underlying mechanisms behind distinct flavor profiles. Three microbial starter cultures—Saccharomyces cerevisiae (SC), Scarlet (ST), and Roxaane LC (LC), were added to sausages,
Lili Ji +7 more
wiley +1 more source
IMPACT OF SPOILAGE MICROORGANISMS ON SOME DAIRY PRODUCTS [PDF]
Assiut Veterinary Medical Journal, 2019 Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. The aim of this study was to assess the microbiological quality of some dairy products in Beni-suef city, Egypt.
Gamal Hassan +3 more
openaire +2 more sources
Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites
Microorganisms, 2023 Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding ...
João Miguel Rocha +4 more
doaj +1 more source
Microorganisms in food production: Fermentation, food spoilage and microorganism design
Probe - Plant & Animal Sciences, 2023 <p>Food is one of the basic needs of human survival. In order to improve the safety and stability of food, human beings have mastered many food processing methods very early, some of which are to make the original perishable food to keep fresh longer, some are to give food a unique flavor.
openaire +1 more source