Results 121 to 130 of about 777,422 (212)
Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 7454-7463, September 2026.Abstract BACKGROUND Baled silage is expanding in Mediterranean regions due to climate change and demand for high‐quality forage; therefore, evaluating the effects of long‐term storage on microbiological and fermentative quality is essential. RESULTS In this study, 115 baled silages were sampled from different farms at 30, 60, 90, 180, and 270 days ...
Lidia Nieddu +6 more
wiley +1 more source
Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.Fermented pangasius catfish waste improved nutrient use in low‐protein diets for Indonesian super native chickens. A 10% inclusion level produced the highest apparent metabolizable energy, nitrogen‐corrected AME, and dry matter and crude‐protein digestibility, whereas higher inclusion levels were less favourable.
Abun Abun +2 more
wiley +1 more source
Prevention of Yeast Spoilage in Feed and Food by the Yeast Mycocin HMK
, 2000 The yeast Williopsis mrakii produces a mycocin or yeast killer toxin designated HMK; this toxin exhibits high thermal stability, high pH stability, and a broad spectrum of activity against other yeasts. We describe construction of
J. Payne +6 more
core +1 more source
Veterinary Medicine and Science, Volume 12, Issue 5, September 2026.Whole fodder beet silage (with/without Lactobacillus buchneri) in sheep diets improved dry matter intake and rumen fermentation compared to tops or bulbs alone. Although corn silage showed highest digestibility, whole beet silage—especially with LB—demonstrated promising rumen pH, NH3‐N and acetate:propionate ratio, serving as a viable alternative feed.
Ali Abdi Saray +5 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Low water activity ingredients, including dried fruits, vegetables, herbs, and spices, are widely used in ready‐to‐eat (RTE) and non‐RTE foods. Although low water activity limits microbial growth, bacterial pathogens can survive for extended periods in these products.
Heidy M. W. den Besten +7 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT The current trend of individualized food items (nutrient content and flavor) can be particularly valuable to support people's health and well‐being in isolated environments where access to fresh foods and diverse nutrition is difficult. At the same time, bioactive compounds and micronutrients can be employed to countermeasure any health ...
Svenja Schmidt +4 more
wiley +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Recently, there has been a surge in shifting of scientific interest towards the adoption of nonthermal technologies in food processing applications. Nanobubble (NB) technology is one of the emerging green technologies that has gained increased attention over recent years.
Farah Naqash +3 more
wiley +1 more source
From Heritage to Innovation: A Review of the Safety and Production of Aminopeptide Seasonings
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Aminopeptide seasonings, produced through proteolytic fermentation or enzymatic hydrolysis, represent a global family of ingredients with a high concentration of umami‐active free amino acids and umami‐ or kokumi‐active peptides derived from protein‐rich substrates.
José María Martín‐Miguélez +4 more
wiley +1 more source
Identification and characterisation of two high-affinity glucose transporters from the spoilage yeast Brettanomyces bruxellensis. [PDF]
FEMS Microbiol Lett, 2019 Tiukova IA +8 more
europepmc +1 more source
Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.ABSTRACT Agricultural by‐products are increasingly valorized as food ingredients within circular food systems. However, their safety cannot be directly inferred from their corresponding primary commodities. Moreover, agricultural by‐products serve as secondary risk matrices by acting as reservoirs or accumulation points for microbiological hazards ...
Vinothini Boopathi +6 more
wiley +1 more source