Zobrazeno 1 - 10
of 520
pro vyhledávání: '"Microbial counts"'
Autor:
Hafiza Madiha Jaffar, Saadia Ambreen, Fahad Al-Asmari, Imtiaz Hussain, Muhammad Abdul Rahim, Mohamed Fawzy Ramadan, Sadaf Javaria, Eliasse Zongo
Publikováno v:
Cogent Food & Agriculture, Vol 10, Iss 1 (2024)
Silymarin, derived from Silybum marianum (milk thistle) seeds, is known for its anti-oxidative properties. The study examines how various concentrations of silymarin (0, 25, 50, and 100 mg/L) affect anti-oxidative activity, phenolic content, pH, visc
Externí odkaz:
https://doaj.org/article/3e4f6a90368d4587ab14c4e3abc69f6d
Autor:
Liping Wang, Ziyun Wu
Publikováno v:
Foods, Vol 13, Iss 18, p 2954 (2024)
Normal and damaged microorganisms are related to food safety. The colony-forming unit (CFU) assay and viability of microorganisms have broad applications in food. Traditionally, the CFU assay has been the benchmark for assessing microbial viability a
Externí odkaz:
https://doaj.org/article/93678c7dd08941599ec557864189abc7
Autor:
Marina Hovjecki, Mira Radovanovic, Steva M. Levic, Milica Mirkovic, Ivana Peric, Zorana Miloradovic, Irena Barukcic Jurina, Jelena Miocinovic
Publikováno v:
Fermentation, Vol 10, Iss 8, p 382 (2024)
In contact with water, chia seeds release mucilage (MC), which is a source of various health-promoting compounds including dietary fibres. MC has been previously used as a thickening agent in cow milk yoghurt, but there are no available data on its a
Externí odkaz:
https://doaj.org/article/c77d48c55d6c41ce8fbaeba8d29311c7
Quality evaluation of ozone-processed Kinnow (Citrus reticulata Blanco) juice at ambient temperature
Autor:
Aqsa Iqbal, Muhammad Nadeem, Ammara Ainee, Tahir Mahmood Qureshi, Waseem Khalid, Faiqa Malik, Salim-Ur Rehman, Abdul Rehman, Muhammad Zubair Khalid, Naushad Ahmad, Asad Nawaz, Isam A. Mohamed Ahmed
Publikováno v:
International Journal of Food Properties, Vol 26, Iss 1, Pp 2420-2432 (2023)
ABSTRACTNon-thermal processing has been developed to increase the quality and storage life of fruit juices in response to consumer desire. Ozonation is a recently developed method that generates volatile oxygen atoms that can eliminate a broad spectr
Externí odkaz:
https://doaj.org/article/a3786f1fda3b491a9414d58cc508e3d7
Publikováno v:
Frontiers in Nutrition, Vol 10 (2023)
BackgroundTo determine the effect of different sterilization methods on shelf life and physicochemical parameters of fermented pork jerky.MethodsVarious sterilization techniques, including boiling, pasteurization, medium-temperature steam sterilizati
Externí odkaz:
https://doaj.org/article/88a0d703c7aa4a759f746eeb031cf320
Autor:
Victoria Brusa, Luis Blainq, Hebe Brasesco, Mariana Bruzzone, Joaquin Buezas, Ignacio Contardi, Diego García, Elda Gómez, Mariela Mariame, Laura Medici, Georgina Moretti, Gonzalo Ochoa, Sandra Petroli, Valeria Superno, Adriana Sucari, Sergio Dolev, Francisco Vinelli, Román Albanese, Marcelo Signorini, Gerardo Leotta
Publikováno v:
Analecta Veterinaria, Vol 43, Iss 1 (2023)
The aim of this study was to provide data on the frequency of Top 7 Shiga toxin-producing Escherichia coli (STEC) and microbial population counts on processed beef from Argentinean Kosher cattle abattoirs authorized to export to Israel. A total of 48
Externí odkaz:
https://doaj.org/article/99126703034a4a0ab5b92878a954c266
Autor:
I. Oku, E. R. Amamakoromo
Publikováno v:
Journal of Applied Sciences and Environmental Management, Vol 27, Iss 7 (2023)
Salting is a method of fish preservation in many countries of the world. It can be used in combination with drying or smoking. Salting of fish removes water and lowers the water activity, thereby reducing the water available to support microbial grow
Externí odkaz:
https://doaj.org/article/90f98b6206684bd2b66620b04d020d7b
Publikováno v:
Ciência e Agrotecnologia, Vol 47 (2023)
ABSTRACT One of the main, most effective and economical techniques used in the preservation of fresh fruits is the edible coatings. We applied 0.53% and 2.52% avocado oil coatings to ‘Tommy Atkins’ mangoes at ripening stage 2. The treatment contr
Externí odkaz:
https://doaj.org/article/fa2003be17ec4292ab393641626bdfc1
Akademický článek
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Publikováno v:
Food Science and Human Wellness, Vol 11, Iss 5, Pp 1322-1330 (2022)
To investigate the spoilage characteristics of Jinhua ham, sensory scores, volatile compounds, biogenic amine, physicochemical parameters and microbial counts were evaluated between normal and spoiled hams. The results showed that off-odors of spoile
Externí odkaz:
https://doaj.org/article/68438c16b2d948528ec254e5eafa2325