Results 81 to 90 of about 13,726 (202)

Fecal Coliforms and Total Coliforms Removal in Water Using Radio-Frequency (RF) Plasma System

Modern Applied Science, 2015
A radio-frequency plasma system (RF) was used to investigate the removal of microorganisms from water.Plasma generated by RF radiation can produce active compounds (H•, •OH, H2O2, O3, etc.) that have a highoxidation potential and can kill microorganisms present in water (fecal coliforms and total coliforms). Thefrequency of the plasma system was set to
Reni Desmiarti, Ariadi Hazmi, Yenni Trianda   +2 more
openaire   +2 more sources

Development and Characterization of an Innovative Probiotic Fermented Beverage Based on Yerba Mate and Lychee Juice Using Saccharomyces boulardii

eFood, Volume 7, Issue 4, August 2026.
Yerba mate allows the growth of S. boulardii. S. boulardii maintains viability even under refrigeration. Yerba mate beverage with added S. boulardii is delicious and has functional and probiotic potential. ABSTRACT This study aimed to develop a probiotic fermented beverage based on yerba mate (Ilex paraguariensis), lychee juice, and Saccharomyces ...
Marcela Moreira Terhaag, Sandra Garcia, Fernando Rodrigo Bertusso, Beatriz Cervejeira Bolanho Barros, Sandra Helena Prudencio, Fabio Betoco Jr.   +5 more
wiley   +1 more source

Influence of Fermentation and Curing on Residual Nitrite, Physico‐Chemical, Volatile, Sensory, and Microbiological Properties of Sucuk Döner Kebab During Refrigerated and Frozen Storage

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The effects of fermentation with and without nitrite on the physicochemical properties, lipid oxidation, volatile compounds, sensory characteristics, and overall quality of ready‐to‐eat sucuk döner kebabs were evaluated, demonstrating that fermentation, particularly without nitrite, improved oxidative stability and sensory quality. ABSTRACT The present
Ayşe Sinan, Birol Kılıç, Azim Şimşek, Melis Yıldız   +3 more
wiley   +1 more source

Coliform and Total Bacterial Counts in Spices, Seasonings, and Condiments

Journal of AOAC INTERNATIONAL, 1966
Abstract The regulatory program of the Tennessee Food and Drug Division has been extended to include microbiological contaminants in spices, seasonings, and condiments. Samples were examined for aerobic plate count, coliform count, and acid tolerant bacteria and mold counts.
Linda Fry, Fred Warmbrod
openaire   +1 more source

Postbiotics in Food Systems: Components, Production Methods, Food Applications, Functional Properties, and Technological Challenges

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
This review provides a comprehensive, engineering‐oriented synthesis of postbiotics as next‐generation functional food ingredients. It first outlines the principal production routes for postbiotic generation, encompassing thermal technologies, non‐thermal technologies, and extraction/purification methods, and subsequently examines the analytical and ...
Tansu Taspinar, Nuray Güzeler
wiley   +1 more source

Caffeine as an indicator of human fecal contamination in the Sinos River: a preliminary study

Brazilian Journal of Biology
The preservation of hydric resources is directly related to fecal contamination monitoring, in order to allow the development of strategies for the management of polluting sources.
R Linden, MV Antunes, LS Heinzelmann, JD Fleck, R Staggemeier, RB Fabres, AD Vecchia, CA Nascimento, FR Spilki   +8 more
doaj   +1 more source

The Sensory, Chemical and Microbiological Quality of Sous‐Vide Cooked Sea Bass (Dicentrarchus labrax Linneaus, 1758) With Liquid Smoke Flavor

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
The processing of sea bass fillets, flavored with liquid smoke‐salt‐vegetable oil, using sous‐vide technology is an innovative method that both enhances organoleptic quality and ensures safe preservation. The fillets, which were flavored and vacuum‐sealed, were cooked at different temperatures and then transferred to cold storage following rapid ...
Rukiye Köklü, Hülya Turan, Can Okan Altan, Demet Kocatepe, Bayram Köstekli, Bengunur Corapci   +5 more
wiley   +1 more source

Total Coliforms and Turbidity Removal of Water in the Continuous Sand Filter [PDF]

Iranian Journal of Public Health, 2003
The continuous filter is a kind of sand filter, which will operate without any interruptions for backwashing and also it accepts high-suspended solid levels in feed stream. Fouled sand is continuously removed from the filter bed, washed and recycled back
AH Mahvi, R Sheikhi, K Naddafi
doaj   +2 more sources

Enhancing Ground Beef Shelf Life Using Psidium guajava Leaf and Oliveria decumbens Essential Oils: Antimicrobial, Antioxidant, and Quality Preservation Effects Under Refrigeration

Food Science &Nutrition, Volume 14, Issue 8, August 2026.
Guava leaf essential oil (GL‐EO) and Oliveria decumbens essential oil (Od‐EO) improved the microbial and oxidative stability of refrigerated ground beef and helped extend its shelf life. GL‐EO better preserved odor and color, while the combined GL‐EO + Od‐EO treatment provided the best texture preservation and highest overall acceptability.
Porandokht Barkhordari, Siavash Maktabi, Maryam Ghaderi Ghahfarokhi, Ali Heshmati   +3 more
wiley   +1 more source

Seasonal Trends, Environmental Drivers, and Lessons Learned From the 2023 Cholera Outbreak in Chattogram, Bangladesh: A Descriptive Study

Health Science Reports, Volume 9, Issue 8, August 2026.
ABSTRACT Background and Aims Acute watery diarrhea (AWD) remains a major global public health problem, and cholera continues to cause substantial morbidity and mortality in settings with inadequate water, sanitation, and hygiene (WASH). Chattogram, a coastal district of Bangladesh, is particularly vulnerable due to seasonal hydroclimatic changes ...
Immamul Muntasir, Md. Jahidur Rahman, Sayik Bin Alam, Abir Shaqran Mahmood, Tanvir Ahmed, Mithun Bahadur, Farzana Islam Khan, Kyaw Thowai Prue Prince, Mohammad Rashedul Hassan, Zakir Hossain Habib, Tahmina Shirin   +10 more
wiley   +1 more source