Optimizing the quality and biosafety of fermented corn noodles: The role of Lactiplantibacillus plantarum in microstructural remodeling and flavor biogenesis [0.03%]
发酵玉米面条的质量和生物安全性优化：植物乳杆菌在微结构重塑和风味生成中的作用
Chunqing Ai,Yaxin Hu,Lu Wang et al.
Chunqing Ai et al.
Traditional fermented corn noodles (Cha Tiao) exhibit inconsistent quality due to the uncontrolled nature of spontaneous fermentation. This study aimed to improve fermentation consistency by isolating four lactic acid bacteria (LAB) strains...
Designing antioxidant-rich functional breads: The role of fruit and vegetable fortification and sourdough fermentation [0.03%]
富含抗氧化剂的功能性面包的设计：水果和蔬菜强化与天然发酵的作用
Stavros Plessas
Stavros Plessas
Bread fortification with fruit- and vegetable-derived ingredients has emerged as a promising strategy to enhance the antioxidant potential of a widely consumed staple food. However, increases in total phenolic content (TPC) and in vitro rad...
A contribution to the improvement of Listeria monocytogenes enumeration at low level of contamination, in the frame of the international standardization [0.03%]
国际标准化背景下改善低污染水平李斯特菌单核细胞增生亚种计数的方法学研究
Nathalie Gnanou Besse,Michel Laurentie,Amel Hkimi et al.
Nathalie Gnanou Besse et al.
Listeriosis remains one of the most severe foodborne diseases in terms of fatality rate. Listeria monocytogenes can grow under stressful conditions and contaminate various food categories. Regulation (EC) No 2073/2005 modified on microbiolo...
Thermal inactivation of Staphylococcus aureus in ground beef - kinetic analysis of isothermal and dynamic heating with the Weibull model [0.03%]
魏氏分布模型描述金黄色葡萄球菌在均质和动态加热的碎牛肉中热致死的动力学参数
Samet Ozturk,Lihan Huang,Shiowshuh Sheen et al.
Samet Ozturk et al.
This study was conducted to investigate the thermal resistance of Staphylococcus aureus in ground beef and develop kinetic models for designing effective thermal processes. A 3-strain cocktail of S. aureus was inoculated to irradiation-ster...
Synergistic enhancement of wine aroma and color through co-fermentation with selected indigenous β-glucosidase-producing Hanseniaspora occidentalis [0.03%]
通过与筛选出的内生β-葡萄糖苷酶产生菌汉逊酵母 Occidentalis 共发酵来协同增强葡萄酒的香气和色泽
Lina Fan,Hefei Bai,Yanyan Wang et al.
Lina Fan et al.
To address the two major challenges in the Chinese wine industry-flavor homogenization and limited aroma expression-this study investigated indigenous non-Saccharomyces yeasts from Huailai vineyards, evaluating their β-glucosidase activity...
Quantitative determination of cereulide by LC-MS/MS requires partitioning/salting-out extraction with water/acetonitrile for a reliable measurement in powdered infant formula [0.03%]
定量测定粉状婴儿配方奶粉中产生稳定的可靠测量所需的LC-MS / MS测定cereulide需要分区/盐析水/乙腈提取
Mathieu Dubois,Thomas Bessaire,Xanthippi Theurillat et al.
Mathieu Dubois et al.
The current reference method ISO 18465:2017 for cereulide analysis in food relies on acetonitrile-only extraction and was originally validated across diverse food matrices. Our investigations demonstrate a systematic underestimation of cere...
Unraveling the anti-listerial activity of noni fruit essential oil: Omics-based mechanistic insights and application in salmon preservation [0.03%]
基于组学的诺尼果精油解谜及其在三文鱼保鲜中的应用研究
Qiongping Hong,Jiamu Kang,Xinyu Li et al.
Qiongping Hong et al.
Noni fruit (Morinda citrifolia L.) essential oil (NFEO) is a promising preservative against Listeria monocytogenes; however, its mechanism of action remains poorly understood. Using integrated transcriptomic and metabolomic analyses, we inv...
Metabolomic differentiation of industrial baker's yeasts reveals yeast product formulation-associated metabolic and flavor signatures during dough fermentation and bread baking [0.03%]
代谢组学区分工业酵母并揭示发酵和烤面包过程中与酵母产品配方相关的代谢和风味特征
Na Ree Han,Nayoung Lim,Jung A Byun et al.
Na Ree Han et al.
Saccharomyces cerevisiae (baker's yeast) plays a pivotal role in breadmaking by driving dough leavening and generating key flavor and aroma compounds. However, the metabolic mechanisms by which yeast product formulation type-fresh versus ac...
Broad-spectrum biocontrol of postharvest rot in cold-stored table grapes by psychrotrophic yeasts and grapevine-derived extracts [0.03%]
冷储提子采后腐烂病的广谱生物防治研究：嗜冷酵母和葡萄植源性提取物的作用
Susana Ferreyra,Carolina Torres-Palazzolo,Eimi Riveira et al.
Susana Ferreyra et al.
Under postharvest conditions, table grapes are exposed to multiple fungal pathogens that coexist and interact on the fruit surface. Therefore, effective biocontrol agents should exert antagonistic activity across multiple pathogens (broad-s...
Predictive modeling of Staphylococcus aureus growth and enterotoxin production in chicken cuts [0.03%]
鸡块中金黄色葡萄球菌生长和产毒的预测模型
Graziela Chaulet Flores,Isadora Altmann Peixoto,Bernardo Nassau de Souza et al.
Graziela Chaulet Flores et al.
Staphylococcus aureus is a major foodborne pathogen capable of producing heat-stable enterotoxins. In Brazil, the risk it poses in chicken slaughterhouses has been classified as moderate, raising concern since chicken products are often pro...