Results 41 to 50 of about 777,422 (212)

Probiotic Yeasts and How to Find Them—From Spoilage to Probiotic

Applied Sciences
In the last decade, probiotic yeasts have gained more attention from the scientific community. However, over the decades, researchers have mostly viewed spoilage yeasts as unnecessary and unwanted contamination without considering any of their ...
Adam Staniszewski, Patrycja Staniszewska, Monika Kordowska-Wiater   +2 more
doaj   +1 more source

Use of non-saccharomyces Torulaspora delbrueckii yeast strains in winemaking and brewing [PDF]

Zbornik Matice Srpske za Prirodne Nauke, 2013
Selected Saccharomyces yeast strains have been used for more than 150 years in brewing and for several decades in winemaking. They are necessary in brewing because of the boiling of the wort, which results in the death of all yeast cells, with the ...
Tataridis Panagiotis, Kanelis Anastasios, Logotetis Stilianos, Nerancis Elias   +3 more
doaj   +1 more source

Effect of Essential Oils and Vacuum Packaging on Spoilage-Causing Microorganisms of Marinated Camel Meat during Storage

Foods, 2021
The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously.
Tareq M. Osaili, Fayeza Hasan, Anas A. Al-Nabulsi, Dinesh Kumar Dhanasekaran, Reyad Shaker Obaid, Mona S. Hashim, Hadia M. Radwan, Leila Cheikh Ismail, Haydar Hasan, Moez Al-Islam E. Faris, Farah Naja, Ioannis N. Savvaidis, Amin N. Olaimat, Mutamed Ayyash, Richard Holley   +14 more
doaj   +1 more source

Nanoemulsion of orange oil with non ionic surfactant produced emulsion using ultrasonication technique: evaluating against food spoilage yeast

Applied Nanoscience, 2015
In recent years, food industries have shown great interest in developing nanoemulsion (NE) using essential oils (EOs) to prevent food spoilage caused by microorganisms. The hydrophobic properties of EOs have lead to reduced solubilization effect of food,
S. Sugumar, S. Singh, A. Mukherjee, N. Chandrasekaran   +3 more
semanticscholar   +1 more source

Adhesion of Candida spp. and Pichia spp. to Wooden Surfaces

Food Technology and Biotechnology, 2017
Yeast adhesion to and biofilm formation on surfaces is present in many different environments. In food industry, biofilms may be a source of contaminations, causing food spoilage and reducing quality of products.
Ružica Tomičić, Zorica Tomičić, Peter Raspor   +2 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Mentha piperita L. essential oil inactivates spoilage yeasts in fruit juices through the perturbation of different physiological functions in yeast cells.

Food microbiology, 2019
This study evaluated the efficacy of the essential oil from Mentha piperita L. (MPEO) to inactivate cells of the potentially spoilage yeasts Candida albicans, Candida tropicalis, Pichia anomala and Saccharomyces cerevisiae in cashew, guava, mango and ...
É. T. da Cruz Almeida, Geany Targino de Souza, Jossana Pereira de Sousa Guedes, Isabella de Medeiros Barbosa, C. D. de Sousa, L. Castellano, M. Magnani, E. D. de Souza   +7 more
semanticscholar   +1 more source

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Physiological and Antagonistic Properties of Pichia kluyveri for Curative and Preventive Treatments Against Post-Harvest Fruit Fungi

Polish Journal of Food and Nutrition Sciences, 2021
Postharvest fruit loss due to spoilage is mainly attributed to fungal infections. Synthetic chemicals can be used to preserve fruits, but they are expensive and pose risks to human health.
Maxwell Mewa Ngongang, Heinrich Wilbur Du Plessis, Chidi Silas Boredi, Ucrecia Faith Hutchinson, Karabo Seteno Obed Ntwampe, Vincent Ifeanyi Okudoh, Neil Paul Jolly   +6 more
doaj   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source