Review of the potential of bioactive compounds in seaweed to reduce histamine formation in fish and fish products [0.03%]
海藻中生物活性化合物减少鱼类和鱼类产品组胺形成的潜力综述
Muhammad Maskur,Asep Awaludin Prihanto,Muhamad Firdaus et al.
Muhammad Maskur et al.
The formation of histamine in food is influenced by temperature, and histamine growth can be inhibited by maintaining a cold chain. However, simply relying on temperature control is insufficient, as certain bacteria can produce the enzyme h...
EAVLD 2024 - 7th Congress of the European Association of Veterinary Laboratory Diagnosticians [0.03%]
欧洲兽医实验室诊断协会第七届大会（EAVLD 2024）
The Editors
The Editors
This abstract book contains the abstracts presented at the 7th Congress of the European Association of Veterinary Laboratory Diagnosticians. Copyright ©...
III Congresso Nazionale Filiera delle carni di selvaggina selvatica | Foligno 10 • 11 • 12 maggio 2023 [0.03%]
第三届野生驯化肉品产业全国大会 | 弗洛伦扎 2023年5月10日、11日、12日
The Editors
The Editors
This abstract book contains the abstracts presented at the 3th National Congress Filiera delle carni di selvaggina selvatica, Foligno 10-11-12 May 2023 [In italian]. ...
XXXII Convegno Nazionale dell'Associazione Italiana Veterinari Igienisti (AIVI) | Maierato-Vibo Valentia, 13-14-15 Settembre 2023 [0.03%]
意大利兽医卫生协会第XXXII届全国大会 | Maierato-Vibo Valentia，2023年9月13-15日
The Editors
The Editors
This abstract book contains the abstracts presented at the 32nd AIVI National Congress, Maierato-Vibo Valentia, 13-14-15 September 2023. [Abstract book in Italian]. ...
Citrus bliss: potassium, sodium, and calcium silicates secrets for post-harvest diseases of fruit defense [0.03%]
柑橘福泽：钾钠钙硅酸盐揭秘水果采后的病害防御秘密
Meriem Hamrani,Rachid Lahlali,Rabea Ziri et al.
Meriem Hamrani et al.
Biotic stress significantly challenges the global citrus industry. Major post-harvest issues include diseases caused by Penicillium digitatum, Penicillium italicum, Geotrichum citri-aurantii, Alternaria alternata, and Phytophthora citrophth...
New technologies to enhance quality and safety of table eggs: ultra-violet treatment and modified atmosphere packaging [0.03%]
提高鸡蛋质量和安全性的新技术：紫外线处理和气体包装技术
Frédérique Pasquali,Pietro Rocculi,Alessandra De Cesare et al.
Frédérique Pasquali et al.
In the present study the effect of ultra-violet (UV) treatment alone and in combination with 100% CO2 modified atmosphere packaging (MAP) was evaluated both on the survival of naturally occurring bacteria, as well as on quality parameters o...
Comparative analysis of the microbiome composition of artisanal cheeses produced in the Mediterranean area [0.03%]
地中海地方手工奶酪中微生物群组成的比较分析
Valentina Indio,Ursula Gonzales-Barron,Chiara Oliveri et al.
Valentina Indio et al.
In the PRIMA project ArtiSaneFood, the microbiological parameters of several artisanal cheeses produced in the Mediterranean area have been quantified. In this pilot study, we selected four of these artisanal cheese products from Italy, Por...
Biopreservation strategies using bacteriocins to control meat spoilage and foodborne outbreaks [0.03%]
利用细菌素的生物保存策略控制肉类变质和食源性疫情爆发
Nathália Fernandes,Fouad Achemchem,Ursula Gonzales-Barron et al.
Nathália Fernandes et al.
Fresh meat is highly perishable, presenting challenges in spoilage mitigation and waste reduction globally. Despite the efforts, foodborne outbreaks from meat consumption persist. Biopreservation offers a natural solution to extend shelf li...
Sardinian fermented sausage traditional production process: a preliminary survey in eight establishments [0.03%]
萨尔迪尼亚发酵香肠传统加工工艺的初步调查——八家加工厂的概况
Giuliana Siddi,Francesca Piras,Maria Pina Meloni et al.
Giuliana Siddi et al.
This study aimed to conduct a preliminary investigation in eight Sardinian fermented sausage (SFS) production plants to acquire knowledge about the differences in the applied technological process and their influence on the safety and senso...
Speck: a traditional culinary specialty from the Italian Alps. A microbiological, molecular and chemical evaluation [0.03%]
意大利阿尔卑斯山区的传统美食珍品Speck的微生物、分子及化学分析研究报告
Stefano Colorio,Francesca Precazzini,Martina Stella et al.
Stefano Colorio et al.
South Tyrol is the northernmost Italian province; its history, geography, and closeness to other European countries, such as Austria and Switzerland, have influenced both culture and food production. Among the South Tyrolean culinary specia...