Results 31 to 40 of about 3,220 (140)

Histopathological and Molecular Data on Myxobolus spp. Infecting Bryconid Fish From the Brazilian Pantanal Wetland

Journal of Fish Diseases, EarlyView.
ABSTRACT Previous studies described Myxobolus umidus infecting the spleen of Brycon hilarii, whereas Myxobolus pantanalis and Myxobolus salminus infecting the gill filaments of Salminus brasiliensis. In this study, we provided supplementary morphological and molecular data on these three Myxobolus species and histopathological analyses of the tissues ...
Caroline Munhoz Meira, Milena Lucia Cornejo, Sarah Arana, Edson Aparecido Adriano, Antonio Augusto Mendes Maia   +4 more
wiley   +1 more source

Comparación de Modelos Sigmoidales Aplicados al Crecimiento de Lactococcus Lactis Subsp. Lactis.

Revista Científica, 2009
La microbiología predictiva es una herramienta útil para describir y predecir el crecimiento bacteriano en los alimentos. Para comparar la aplicación de diferentes modelos sigmoidales aplicados al crecimiento de Lactococcus lactis subsp.
Gustavo Castro, Emiro Valbuena, Egar Sánchez, Wilfido Briñez, Henry Vera, Merlis Leal   +5 more
doaj  

L‐Glutamine Plus L‐Glutamic Acid Enhances Antioxidant Status and Ammonia Toxicity Resilience, Upregulates Interleukin IL‐10 Gene, and Improves Gut Microbiota and Survival in Juvenile Nile Tilapia

Journal of Animal Physiology and Animal Nutrition, EarlyView.
ABSTRACT Glutamine (Gln) and glutamic acid (Glu) are the most abundant free amino acids (AAs) in the fish body. Although classified as non‐essential AAs, their supplementation can be a strategy to optimize the growth performance and health of fish.
Cristiana Leonor da Silva Carneiro, Thaís Pereira da Cruz, Larissa Cassemiro Pacheco Monteiro, Larissa Glugoski, Mariana Vieira Feldhaus, Leandro Cavalcante Lipinski, Marcelo Ricardo Vicari, Viviane Nogaroto, Valéria Rossetto Barriviera, Wilson Massamitu Furuya   +9 more
wiley   +1 more source

Stability of potato crisps subjected to several conditions of storage

Grasas y Aceites, 2001
The progression of deterioration of crisps stored at room temperature (day light and darkness), and in darkness at 40ºC and -23ºC (control) was evaluated. The samples were obtained from a leader industry of the chilean market. The potatoes were evaluated
Lilia Masson, Carlos Urra, Macarena Izaurieta, Jaime Ortiz, Paz Robert, Nalda Romero, Emma Wittig   +6 more
doaj   +1 more source

Addressing the Right to Food Through Food Expenditure Burdens: Distributional Evidence Among Low‐Income Farming Families in Brazil (2012–2023)

World Food Policy, Volume 12, Issue 2, November 2026.
ABSTRACT Household food expenditure continues to be a key factor in ensuring the realization of the Human Right to Adequate Food. Particularly in Brazil, access to food can be limited by economic constraints in vulnerable families, especially among farming families, who have been more vulnerable to food insecurity in recent years in the country.
Lucas de Almeida Moura, Flávia Mori Sarti, Carolina Ribeiro Xavier, Dirce Maria Lobo Marchioni   +3 more
wiley   +1 more source

Disentangling the genetic bases of Saccharomyces cerevisiae nitrogen consumption and adaptation to low nitrogen environments in wine fermentation

Biological Research, 2020
The budding yeast Saccharomyces cerevisiae has been considered for more than 20 years as a premier model organism for biological sciences, also being the main microorganism used in wide industrial applications, like alcoholic fermentation in the ...
Eduardo I. Kessi-Pérez, Jennifer Molinet, Claudio Martínez   +2 more
doaj   +1 more source

Integrated pretreatment and fermentation strategies for L‐lactic acid production from brewers' spent grain using native Streptococcus infantarius and Bacillus coagulans

Journal of Chemical Technology &Biotechnology, Volume 101, Issue 9, Page 1869-1876, September 2026.
Abstract BACKGROUND Brewers' spent grain (BSG) is an abundant lignocellulosic byproduct of the brewing industry with strong potential as a renewable substrate for biotechnological production of lactic acid (LA). This study evaluated integrated pretreatment, enzymatic hydrolysis, and fermentation strategies to enable efficient production of optically ...
Mónica Olvera, Carmen G. Hernández‐Valencia, Carmina Montiel, Agata Olszewska‐Widdrat, Joachim Venus, Miquel Gimeno   +5 more
wiley   +1 more source

Effect of encapsulated purple sweet potato (Ipomoea batatas L.) peel extract on fresh goat cheese: quality and polyphenolic and color stability during refrigerated storage

Journal of the Science of Food and Agriculture, Volume 106, Issue 12, Page 6905-6920, September 2026.
Abstract BACKGROUND The aim of this work was to characterize the polyphenolic profile of encapsulated purple sweet potato peel extract (PSPPE), to assess the effects of its addition (1.5 and 3 g L−1) on the color, texture, microbiological quality, microstructure, and sensory attributes of fresh goat cheese, and to monitor the polyphenolic profile and ...
Raquel Lucas‐González, Nuria Muñoz‐Tébar, Gema Martínez‐Navarrete, José Ángel Pérez‐Álvarez, Eduardo Fernández, José Manuel Lorenzo, Juana Fernández‐López, Manuel Viuda‐Martos   +7 more
wiley   +1 more source

Occurrence of Food Chemical Contaminants in Entomophagy: Implications for Food Safety and Future Risk Assessment—A Scoping Review

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT Entomophagy is increasingly recognized as a sustainable alternative to conventional protein sources due to its low environmental impact. However, ensuring its safety requires careful evaluation of chemical contaminants of food safety concern.
Marta Esgalhado, Dayanne da Costa Maynard, Ariana Saraiva, Marjhory Gonçalves Moura, Didem Aybike Haspolat, José Costa, José Manuel Lorenzo, Zsuzsa Farkas, António Raposo, Maria do Céu Costa   +9 more
wiley   +1 more source

Effect of a black garlic extract combined with ascorbic acid on the colour and lipid oxidative stability of patties

Tecnociencia Chihuahua
Oxidation of meat products limits their quality and shelf life and is prevented by antioxidant additives. Natural ingredients rich in antioxidants are proposed as an alternative to these additives.
Nuria Fernández Fernández-Valladares , Irma Caro, Javier Mateo, Mauricio Fernando Mariño Almache   +3 more
doaj   +3 more sources