Recent developments in ultrasound approach for preservation of animal origin foods.

Autor: Bariya AR; Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India. Electronic address: akshaybariya196@gmail.com., Rathod NB; Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India. Electronic address: nikheelrathod310587@gmail.com., Patel AS; Department of Livestock Products Technology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Junagadh, Gujarat, India., Nayak JKB; Department of Veterinary Public Health and Epidemiology, College of Veterinary Science and Animal Husbandry, Kamdhenu University, Anand, Gujarat, India., Ranveer RC; Post Graduate Institute of Post-Harvest Technology & Management, Roha, Raigad, Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth, Maharashtra State, India. Electronic address: rahul.ranveer@gmail.com., Hashem A; Botany and Microbiology Department, College of Science, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia. Electronic address: habeer@ksu.edu.sa., Abd Allah EF; Plant Production Department, College of Food and Agricultural Sciences, King Saud University, P.O. Box. 2460, Riyadh 11451, Saudi Arabia. Electronic address: eabdallah@ksu.edu.sa., Ozogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, 01330 Adana, Turkey; Biotechnology Research and Application Center, Cukurova University, 01330 Adana, Turkey. Electronic address: fozogul@cu.edu.tr., Jambrak AR; Faculty of Food Technology and Biotechnology, University of Zagreb, Zagreb, Croatia. Electronic address: anet.rezek.jambrak@pbf.unizg.hr., Rocha JM; Universidade Católica Portuguesa, CBQF - Centro de Biotecnologia e Química Fina - Laboratório Associado, Escola Superior de Biotecnologia, Rua Diogo Botelho 1327, 4169-005 Porto, Portugal; LEPABE-Laboratory for Process Engineering, Environment, Biotechnology and Energy, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal; ALiCE-Associate Laboratory in Chemical Engineering, Faculty of Engineering, University of Porto, Rua Dr. Roberto Frias, s/n, 4200-465 Porto, Portugal. Electronic address: jmfrocha@fc.up.pt.

Publikováno v: Ultrasonics sonochemistry [Ultrason Sonochem] 2023 Dec; Vol. 101, pp. 106676. Date of Electronic Publication: 2023 Nov 02.

Recent developments of natural antimicrobials and antioxidants on fish and fishery food products.

Autor: Rathod NB; Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India., Ranveer RC; Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India., Benjakul S; International Center of Excellence in Seafood Science and Innovation, Faculty of Agro-Industry, Prince of Songkla University, Hat Yai, Songkhla, Thailand., Kim SK; Department of Marine Science & Convergence Engineering, College of Science & Technology Hanyang University Erica, Ansan-si, Gyeonggi-do, South Korea., Pagarkar AU; Marine Biological Research Station, (DBSKKV), Ratnagiri, Maharashtra, 415 612, India., Patange S; Post Harvest Management of Meat, Poultry and Fish, Post Graduate Institute of Post-Harvest Management (Dr. Balasaheb Sawant Konkan Krishi Vidyapeeth), Killa-Roha, Raigad, Maharashtra, 402 116, India., Ozogul F; Department of Seafood Processing Technology, Faculty of Fisheries, Cukurova University, Adana, Turkey, 01330, Turkey.

Publikováno v: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2021 Jul; Vol. 20 (4), pp. 4182-4210. Date of Electronic Publication: 2021 Jun 19.

Production and Characterization of Bacteriocin Produced by Lactobacillus Viridescence(NICM 2167)

Autor: Ranveer Rc, Kotnis Pv, Sure Kp, Dandge Pb, Bhagwat Pk, Sahoo Ak

Publikováno v: Brazilian Archives of Biology and Technology v.59 2016
Brazilian Archives of Biology and Technology
Instituto de Tecnologia do Paraná (Tecpar)
instacron:TECPAR
Brazilian Archives of Biology and Technology, Volume: 59, Article number: e16150518, Published: 22 MAR 2016
Brazilian Archives of Biology and Technology, Vol 59, Iss 0

The present study focused on the production optimization of bacteriocin by Lactobacillus viridescence NICM 2167 followed by its purification and characterization. The bacteriocins are antimicrobial peptides produced by many Gram positive and Gram neg

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::6a02a8bf01649ac27f34d2bc74a4753c
https://doi.org/10.1590/1678-4324-2016150518

The inhibitory action of lactocin 63 on deterioration of seabass (Lateolabrax japonicus) during chilled storage.

Autor: Wu P; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Yang J; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Meng X; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Weng Y; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Lin Y; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Li R; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Lv X; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Ni L; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Han JZ; Institute of Food Science and Technology, College of Biological Science and Engineering, Fuzhou University, Fuzhou, China., Fu C; Fujian Key Laboratory of Inspection and Quarantine Technology Research, Fuzhou, China.; College of Chemical Engineering, Nanjing Forestry University, Nanjing, China.

Publikováno v: Journal of the science of food and agriculture [J Sci Food Agric] 2024 May; Vol. 104 (7), pp. 4015-4027. Date of Electronic Publication: 2024 Jan 31.

Effect of incorporation of mushroom (Pleurotus sajor-caju) powder on quality characteristics of Papad (Indian snack food).

Autor: Parab DN, Dhalagade JR, Sahoo AK, Ranveer RC, Parab, D N, Dhalagade, J R, Sahoo, A K, Ranveer, R C

Publikováno v: International Journal of Food Sciences & Nutrition; Nov2012, Vol. 63 Issue 7, p866-870, 5p