Results 61 to 70 of about 47,321 (245)
Current Advancements of Probiotic Foods and Their Role in Sustainable Food Security
Food Bioengineering, EarlyView.ABSTRACT Probiotic foods have evolved from traditional fermented products to scientifically validated functional foods, defined by the FAO and WHO as live microorganism that confer a health benefit on the host when administered in adequate amounts, with effects being strain, does and end point specific.
Ashenafi Teklay Yaekob +3 more
wiley +1 more source
Frontiers in Microbiology, 2022 Leymus chinensis is an important crop that can be fed to ruminants. The purpose of this study was to investigate the roles of Lactiplantibacillus plantarum and Lentilactobacillus buchneri in fermentation quality, aerobic stability, and dynamics of wilted
Baiyila Wu +4 more
doaj +1 more source
Oregano essential oil-pectin edible films as anti-quorum sensing and food antimicrobial agents [PDF]
, 2014 Edible films can be used as carriers for antimicrobial compounds to assure food safety andquality; in addition, pathogenesis of food bacteria is related to a cell to cell communicationmechanism calledquorum sensing(QS).
Alvarez, María Victoria +8 more
core +2 more sources
Food Chemistry International, EarlyView.Different percentages of ANT affected the physical and mechanical characteristics of the film. The results indicated that this produced film is a useful tool for monitoring the freshness of food products.. ABSTRACT In recent years, growing environmental concerns have promoted the use of natural and biodegradable polymers in food packaging applications.
Ebrahim Biabani Aghdam +3 more
wiley +1 more source
AMB Express, 2018 Food spoilage and its contamination with yeast and mold is a serious problem of food industry. Despite the high fat content, mayonnaise is an attractive substrate for food spoilage microorganisms.
M. Y. Syromyatnikov +2 more
doaj +1 more source
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Foods, 2022 The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms.
Jasmine Hadj Saadoun +5 more
doaj +1 more source
Plant nutraceuticals as antimicrobial agents in food preservation: terpenoids, polyphenols and thiols [PDF]
, 2018 This work was supported by a LIBERBANK Retención de Jóvenes Talentos 2014–2015 fellowship to ...
Fernández Fernández, Javier +2 more
core +2 more sources
Food Chemistry International, EarlyView.Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera +7 more
wiley +1 more source
Microorganisms asssociated with postharvest spoilage of yams
Annals of Tropical Research, 2000 This study isolated the microorganisms causing major spoilage of yams collected during a two-year period from various markets in Orissa, India. Seven fungal and two bacterial species (Erwinia sp.
R.C. Ray, M. Nedunzhiyan, C. Balagopalan
doaj