Zobrazeno 1 - 5
of 5
pro vyhledávání: '"Ahmad Nasrollahzadeh"'
Publikováno v:
Food Chemistry: X, Vol 20, Iss , Pp 100942- (2023)
Conjugated linoleic acid (CLA) has recently attracted significant attention as a health-promoting compound. CLA is a group of positional isomers of linoleic acid (LA) with a conjugated double bond naturally occurring in dairy and ruminant meat produc
Externí odkaz:
https://doaj.org/article/ab20d367fee14c948150c7a720d69a93
Publikováno v:
International Journal of Food Contamination, Vol 9, Iss 1, Pp 1-9 (2022)
Abstract Today, a few hundred mycotoxins have been identified and the number is rising. Mycotoxin detoxification of food and feed has been a technically uphill task for the industry. In the twenty-first century, the public demand is healthy food with
Externí odkaz:
https://doaj.org/article/83d50a6952ad42769a9df413cd9eee95
Publikováno v:
Iranian Journal of Medical Microbiology, Vol 13, Iss 5, Pp 392-405 (2019)
Background: Today, despite improved food safety, nearly a quarter of the population is at risk for foodborne diseases. Therefore, the use of lactic acid bacteria and their metabolites due to their potential health benefits, safety and production of n
Externí odkaz:
https://doaj.org/article/541c0649b0ea43c9bfb953ee12c82c95
Publikováno v:
Foods, Vol 11, Iss 3, p 395 (2022)
Fungal growth and consequent mycotoxin release in food and feed threatens human health, which might even, in acute cases, lead to death. Control and prevention of foodborne poisoning is a major task of public health that will be faced in the 21st cen
Externí odkaz:
https://doaj.org/article/4d2a3e43f7374c4dafc450aee5e7b2d4
Publikováno v:
Iranian Journal of Medical Microbiology, Vol 13, Iss 5, Pp 392-405 (2019)
Background: Today, despite improved food safety, nearly a quarter of the population is at risk for foodborne diseases. Therefore, the use of lactic acid bacteria and their metabolites due to their potential health benefits, safety and production of n
Externí odkaz:
https://explore.openaire.eu/search/publication?articleId=doi_dedup___::eceee0d272bf4a93ed9af31a91b5b55c
http://ijmm.ir/article-1-953-en.html
http://ijmm.ir/article-1-953-en.html