Zobrazeno 1 - 10
of 20 866
pro vyhledávání: '"Water activity"'
Publikováno v:
Harvard Law Review. Nov2023, Vol. 137 Issue 1, p390-399. 10p.
Autor:
Baert, Leen1 Leen.Baert@rdls.nestle.com, Gimonet, Johan1, Barretto, Caroline1, Fournier, Coralie2, Jagadeesan, Balamurugan1
Publikováno v:
Scientific Reports. 4/14/2021, Vol. 11 Issue 1, p1-11. 11p.
Autor:
Nikita A. Pankov, Anastasia Yu. Lushnikova, Tatiyana A. Perezhogina, Evgeniya V. Gnuchikh, Vladimir G. Lobanov, Tamara V. Vanitskaya
Publikováno v:
Foods and Raw Materials, Vol 13, Iss 1, Pp 172-177 (2025)
Oral non-tobacco nicotine products have gained enormous popularity in recent years. The countries of the Eurasian Economic Union also produce and sell this type of innovative but poorly studied goods. As a result, the safety profile and quality of su
Externí odkaz:
https://doaj.org/article/8143242dbdbd4299887581fc7701bb73
Autor:
Jiménez-Gómez, Irina1 irinajimenez1987@gmail.com, Valdés-Muñoz, Gisell1 gisellevaldes38@gmail.com, Moreno-Perlin, Tonatiuh1 tona.mopet@gmail.com, Mouriño-Pérez, Rosa R.2 rmourino@cicese.mx, Sánchez-Carbente, María del Rayo3 maria.sanchez@uaem.mx, Folch-Mallol, Jorge Luis3 jordi@uaem.mx, Pérez-Llano, Yordanis1 yordanis.perezllano@yahoo.com, Gunde-Cimerman, Nina4 nina.gunde-cimerman@bf.uni-lj.si, Sánchez, Nilda del C.1,5 nildita1985@gmail.com, Batista-García, Ramón Alberto1 rabg@uaem.mx
Publikováno v:
Journal of Fungi. Dec2020, Vol. 6 Issue 4, p1-20. 20p.
Publikováno v:
Shipin Kexue, Vol 45, Iss 13, Pp 335-344 (2024)
Rice bran, a byproduct of rice processing, holds great nutritional value. However, its application in the food industry is greatly restricted due to its high susceptibility to rancidity and spoilage during storage. Currently, it is primarily used as
Externí odkaz:
https://doaj.org/article/1bc5c339bab14b868c7b07de7aed1da0
Publikováno v:
Mycology, Pp 1-11 (2024)
Aspergillus westerdijkiae is a major producer of ochratoxin A (OTA), a highly toxic and carcinogenic mycotoxin found in various food and feed products. A. westerdijkiae produces excessive amount of OTA under various water activity (aw) conditions tha
Externí odkaz:
https://doaj.org/article/fe6f1bd2737f429584fb11001a8f4eaf
Autor:
Jun Haeng Nam, Yawei Lin, Michael A. Schutz, Corrine J. Kamphuis, Hui Zeng, Teresa M. Bergholz
Publikováno v:
Journal of Food Protection, Vol 87, Iss 10, Pp 100353- (2024)
The safety of uncooked fermented, dried sausages relies upon controlled fermentation and drying that inactivates pathogenic bacteria. Current guidelines for the production of fermented sausages by the United States Department of Agriculture (USDA) Fo
Externí odkaz:
https://doaj.org/article/d390a85e38cd44238140d219f3556fbe