Results 61 to 70 of about 41,429 (259)
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 +4 more
wiley +1 more source
Food Safety and Health, EarlyView.Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna +6 more
wiley +1 more source
Flipping t tbar asymmetries at the Tevatron and the LHC
, 2012 We show that the charge asymmetry in t tbar production at the LHC, A_C, and the forward-backward asymmetry at the Tevatron, A_FB, are in general not tightly correlated. They can even have opposite signs, if the underlying new physics (NP) model is general enough.
Drobnak, Jure +2 more
openaire +2 more sources
Veterinární Medicína, 2016 The aim of this experiment was to test the hypothesis that conjugated linoleic acid (CLA) in diets of finishing pigs fed linseed can improve the quality and oxidative stability of meat and subcutaneous fat.
E. Vaclavkova +5 more
doaj +1 more source
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
Searching for $G^3$ in $t \tbar$ Production
, 1994 20 pages, 8 figures (3 updated figures not included but available upon request), CALT-68-1941, BUHEP-94-18. (Some previously overlooked graphs are now included. Our conclusions remain unchanged.)
Cho, Peter, Simmons, Elizabeth
openaire +2 more sources
Mathematical Approach for Determining TBARS in Meat by Extraction and Distillation Methods
Agricultural and Biological Chemistry, 1990 This report proposes a method to obtain mathematically the recovery without an external standard by extraction and distillation methods. The theory is applied to an accurate determination of thiobarbituric acid reactive subtances (TBARS) in meat, the TBARS value having been used to follow lipid oxidation levels in a wide variety of biological samples ...
IZUMIMOTO, Masatoshi +2 more
openaire +2 more sources
Polish Journal of Food and Nutrition SciencesThe aim of this study was to determine the microbiological stability and changes occurring in selected physicochemical properties of raw pork sausages during hyperbaric storage at subzero temperature (HS-ST).
Edyta Malinowska-Pańczyk +1 more
doaj +1 more source
Journal of Applied Toxicology, EarlyView.ABSTRACT The present study aimed to quantify pesticide residues in environmental matrices and plasma and to evaluate their potential effects on oxidative stress and DNA damage in rural populations of Santa Fe province. Soil and rainwater samples were collected, and biological samples and semistructured surveys were obtained from volunteers in three ...
María Priscila Dechiara +4 more
wiley +1 more source
Relationship of Specific Microbial Growth and TBARS Value in Radiation-Sterilized Raw Ground Pork
, 2004 Sterilized raw ground pork was inoculated with Pseudomonas aeruginosa (PA) and Lactobacillus casei (LC) to investigate the relationship between microbial growth and 2-thiobarbituric acid reactive substances (TBARS) values.
Lee, Kyong Haeng +11 more
core +1 more source