Results 31 to 40 of about 2,180,456 (118)

Patterns of change in athletic identity and mental health in elite Polish athletes with disabilities during the COVID-19 pandemic: a 3-month longitudinal study

BMC Sports Science, Medicine and Rehabilitation
Background This study examined patterns of change in athletic identity and their associations with mental health indicators in elite Polish athletes with disabilities during the COVID-19 pandemic.
Piotr K. Urbański, Allen E. Cornelius, Katarzyna Antosiak-Cyrak, Tomasz Tasiemski, Britton W. Brewer   +4 more
doaj   +1 more source

Effect of enzymatic modification on chicken surimi

Czech Journal of Food Sciences, 2012
The impact of the addition and duration of protein modification with transglutaminase preparation of microbial origin (MTG) of a chicken surimi on its texture, rheological characteristics, water molecular dynamics, and water activity were assessed ...
Jerzy STANGIERSKI, Ryszard REZLER, Hanna Maria BARANOWSKA, Stefan POLISZKO   +3 more
doaj   +1 more source

Effect of pH and water activity on the growth of Arcobacter sp. in culture

Czech Journal of Food Sciences, 2003
The effect was studied of pH value and water activity (aw) on the growth of Arcobacter butzleri and Arcobacter cryaerophilus in culture media at 30°C.
L. Červenka, I. Zachová, P. Minříková, J. Vytřasová   +3 more
doaj   +1 more source

Comparative study on the effect of temperature and water activity on Aspergillus flavus and Aspergillus carbonarius isolates growth and mycotoxin production on a chili powder medium

Cogent Food & Agriculture, 2020
This study was aimed at determining the effect of temperature and water activity (aw) on the radial growth of Aspergillus flavus and A. carbonarius isolated from dried chili and their production of aflatoxin B1 (AFB1) and ochratoxin A (OTA), respectively.
Chananya Chuaysrinule, Warapa Mahakarnchanakul, Thanapoom Maneeboon   +2 more
doaj   +1 more source

Preclinical Potential of Probiotic-Loaded Novel Gelatin–Oil Vaginal Suppositories: Efficacy, Stability, and Safety Studies

Gels, 2023
The current study describes a suppository base composed of aqueous gelatin solution emulsifying oil globules with probiotic cells dispersed within. The favorable mechanical properties of gelatin to provide a solid gelled structure, and the tendency of ...
Anchal Bassi, Garima Sharma, Parneet Kaur Deol, Ratna Sudha Madempudi, Indu Pal Kaur   +4 more
doaj   +1 more source

Why Does Cronobacter sakazakii Survive for a Long Time in Dry Environments? Contribution of the Glass Transition of Dried Bacterial Cells

Microbiology Spectrum, 2021
To investigate the mechanism of adaptation of Cronobacter sakazakii to desiccation stress, the present study focused on the glass transition phenomenon of dried bacterial cells, using a thermomechanical technique.
Kyeongmin Lee, Kento Koyama, Kiyoshi Kawai, Shigenobu Koseki   +3 more
doaj   +1 more source

Technological Application of Maltodextrins According to the Degree of Polymerization

Molecules, 2015
Maltodextrin (MX) is an ingredient in high demand in the food industry, mainly for its useful physical properties which depend on the dextrose equivalent (DE).
Zenaida Saavedra-Leos, César Leyva-Porras, Sandra B. Araujo-Díaz, Alberto Toxqui-Terán, Anahí J. Borrás-Enríquez   +4 more
doaj   +1 more source

Alginate/guacamole edible films as moisture barrier layers in multicomponent foods

eFood, 2023
In multicomponent foods having both moist and dry components (e.g., pizzas and tacos), moisture migration between components causes undesirable texture changes (e.g., loss of crispiness of the dry component).
Matheus Carvalho deMatos, Jackson Andson deMedeiros, Leticia Bueno Santos, Henriette M. C. deAzeredo   +3 more
doaj   +1 more source

Sorption Isotherms and Thermodynamic Properties of Pomegranate Peels

Foods, 2022
Convective drying is the most widely used technique to stabilize by-products in the food industry, permitting later processing. A thorough knowledge of the relationship between moisture content and water activity allows the optimization of not only ...
Nihel Ben Slimane, Mohamed Bagane, Antonio Mulet, Juan A. Carcel   +3 more
doaj   +1 more source

Shelf life study of sweet potato cookies (Ipomoea batatas L.) with the incorporation of yellow pumpkin (Cucurbita moschata Durch)

Advances in Food Science, Sustainable Agriculture, and Agroindustrial Engineering
The shelf life of yellow sweet potato cookies was determined based on the desirable quality, primarily characterized by acceptable crunchiness to consumers.
Ana Nadiya Afinatul Fishi, Maisa Amatillah Firdaus, Mae Amelianawati, Khairiah   +3 more
doaj   +1 more source