Results 71 to 80 of about 112,686 (265)

In Vitro Characterization of Technological and Health‐Promoting Properties of Enterocin Producing Lactic Acid Bacteria From Camel Milk and Its Suitability as a Dairy Starter

Food Chemistry International, EarlyView.
Enterocin‐producing Enterococcus faecium RSCUDR7 from camel milk exhibited strong probiotic and antimicrobial properties, along with stability in skim milk. Its suitability as a safe and effective dairy starter highlights its potential for developing functional probiotic dairy products.
Rahul Singhal, Kamalesh Kumar Meena, Manvik Joshi, Lokesh Gupta, Sunil Meena   +4 more
wiley   +1 more source

Recent progress in proteins regulating the germination of Bacillus subtilis spores

Journal of Bacteriology
Bacterial spores can remain dormant for years, but they maintain the ability to recommence life through a process termed germination. Although spore germination has been reviewed many times, recent work has provided novel conceptual and molecular ...
Tianyu Zhang, Ziqi Gong, Bing Zhou, Lei Rao, Xiaojun Liao   +4 more
doaj   +1 more source

Myxidium volitans sp. nov., a parasite of the gallbladder of the fish, Dactylopterus volitans (Teleostei: Triglidae) from the Brazilian Atlantic coast: morphology and pathology

Memorias do Instituto Oswaldo Cruz, 2011
Myxidium volitans sp. nov. (Myxozoa: Myxidiidae) parasitizing the hypertrophied green-brownish gallbladder of the teleost Dactylopterus volitans, collected in the Atlantic coast near Niterói, Brazil was described based on ultrastructural studies.
Carlos Azevedo, Graça Casal, Sérgio Carmona São Clemente, Leila Maria Silva Lopes, Patrícia Matos, Abdel Azeem Abdel-Baki, Elsa Oliveira, Edilson Matos   +7 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

Enhancing the nutritional profile of de‐oiled rice bran through solid‐state fermentation with Aspergillus oryzae

Food Biomacromolecules, EarlyView.
Abstract An experiment was conducted to explore the impact of fermenting de‐oiled rice bran (DORB) with Aspergillus oryzae on its nutrient composition and anti‐nutritional factors. DORB was inoculated with 7‐day‐old A. oryzae culture grown on potato dextrose agar. The experiment was conducted in triplicate for 120 h, with samples collected at 0, 24, 48,
Amit Ranjan, Narottam Prasad Sahu, Sarvendra Kumar, Ashutosh Dharmendra Deo   +3 more
wiley   +1 more source

Isolation of Clostridioides difficile from a Large Animal Veterinary Teaching Hospital Environment

Animals
In veterinary hospitals, the risk of C. difficile nosocomial acquired infections remains largely unknown, and only a few studies surveyed the environmental prevalence of C. difficile in these facilities.
Alexandre S. Borges, Luiza S. Zakia, Serena Yu, Michael G. Surette, Luis G. Arroyo   +4 more
doaj   +1 more source

Bioactive compounds in insects—Composition, extraction, functionality, food applications, and safety concerns

Food Biomacromolecules, EarlyView.
This review synthesizes 94 studies (2000–2025) exploring edible insects as sustainable sources of peptides, lipids, and chitin. Utilizing “green” extraction, these bioactives offer antioxidant and antimicrobial benefits for functional foods. However, addressing safety concerns like allergenicity and heavy metals through standardized frameworks remains ...
Blessing Rachael Adeyeye, Samuel Ayofemi Olalekan Adeyeye   +1 more
wiley   +1 more source

Inactivation of Bacillus subtilis Spores by Compound Antimicrobial Peptides in Thermal Physical Field

Shipin gongye ke-ji
Bacterial spores are common microbes in foods. They are difficult to be inactivated because of their extreme resistances. The synergistic inactivation effects and mechanism of Nisin combined with ε-polylysine treatment on Bacillus subtilis spores in ...
Gaili ZHU, Yichang LIU, Peng TIAN, Haojie ZHANG, Zhong ZHANG   +4 more
doaj   +1 more source

The Global Patent Landscape of Mushroom‐Derived Functional Foods: Current Status, Future Perspectives, and Artificial Intelligence–Driven Exploration

Food Safety and Health, EarlyView.
The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao, Linhuizi Xiang, Dongmei Liu, Shoucheng Qin, Yue Chen, Xueyan Sun   +5 more
wiley   +1 more source

Chemistry Underlying the Behavior of Food and Agricultural Components During Industrial Manufacturing Processes and Its Implications in Quality Assurance, Food Quality, and Food Safety Management: A Systematic Review

Food Safety and Health, EarlyView.
Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley   +1 more source