Growth Kinetics of Bacillus cereus Vegetative Cells and Spores in Glutinous Rice Dough at Various Environmental Temperatures During Production [0.03%]
生产过程中不同环境温度对糯米面团中蜡样芽孢杆菌繁殖体和芽孢生长动力学的影响
Zijie Dong,Xiao Zhang,Xiaojie Wang et al.
Zijie Dong et al.
The growth and proliferation of Bacillus cereus in the processing environment are important reasons why the cell number in the final glutinous rice product exceeds the risk threshold. This study investigated the growth kinetics of B. cereus...
Fruit-Vegetable-Herb Blend-Based Polyphenol-Rich Food Powder: Physicochemical, Functional, Antioxidant, and Sensory Evaluation [0.03%]
富含多酚的水果蔬菜香料混合粉的理化、功能、抗氧化及感官特性评价
Pramod K Prabhakar,Sanket Yadav,Yogesh Kumar et al.
Pramod K Prabhakar et al.
This study focuses on developing and characterizing polyphenol-rich particulate systems from blends of guava, beetroot, orange, and mint juices in varying proportions. The resulting particles had high yields exceeding 90%. Physical properti...
Exploring Hygienic Milk and Meat Handling Practices and Their Associated Risk Factors in and Around Ambo and Guder Towns, Ethiopia [0.03%]
探究埃塞俄比亚安博和古德城及周边地区卫生的乳肉处理实践及其相关风险因素
Beka Ararsa Desisa,Birhan Agmas Mitiku
Beka Ararsa Desisa
Food safety is crucial for life and health, as unsafe food causes a range of diseases from diarrhea to cancer. Poor food handling can lead to disease and malnutrition, affecting infants, young children, the elderly, and the sick. Meat and m...
Fabrication Water Solubility of Curcumin-Mogroside Self-Assembly Nanoparticles: Characterization, Antioxidant, and HepG2 Cell Cytotoxicity Activity Evaluation [0.03%]
姜黄素-莫格鲁辛自组装纳米颗粒的制备及水溶性、表征、抗氧化和HepG2细胞毒性活性评价
Minmin Chen,Fengling Qiu,Youzuo Zhang et al.
Minmin Chen et al.
Curcumin (CUR) is a hydrophobic polyphenol from turmeric with various biological activities. However, its poor water solubility limits its application in food and pharmaceutical fields. Here, the curcumin and mogroside (MOG) self-assembled ...
Optimization of the Fermentation Process and Sensory Evaluation of Wild Loquat (Uapaca kirkiana) Fruit Wine [0.03%]
野生洛神果（乌帕卡·基尔卡纳）发酵工艺优化及感官评价
Tatenda A Mutangadura,Shepherd Manhokwe,Talknice Z Jombo et al.
Tatenda A Mutangadura et al.
Uapaca kirkiana (family Euphorbiaceae), known as wild loquat, is a tropical indigenous fruit tree. The fleshy pulp of the U. kirkiana fruit is eaten fresh or processed into a variety of products, including juices, squashes, wines, sweet bee...
Characterization of Microbes Involved in Anaerobic Fermentation of Various Jiaosu [0.03%]
各种焦疏厌氧发酵微生物群落结构分析及优势产乙酸古菌的培养与鉴定
Ying Wang,Shuo Feng,Shi-Min Liu et al.
Ying Wang et al.
Jiaosu is a fermentation product using microorganisms to transform organic materials into bioactive ingredients, which plays an important role in food industry, healthcare, and environmental protection. In this study, 37 microbial strains, ...
Pathogenic Variability of Colletotrichum Isolates From the Southern Areas of Coffee (Coffea arabica L.) Producing in Ethiopia [0.03%]
埃塞俄比亚南部咖啡(Coffea arabica L.)种植区丛梗孢属菌种致病性差异研究
Ano Wariyo Negasso
Ano Wariyo Negasso
Arabica coffee plays a crucial role in the Ethiopian economy. Unfortunately, the production of this important crop is severely affected by coffee berry disease (CBD), which is caused by the fungus Colletotrichum kahawae Waller and Bridge. I...
Development of Gluten-Free Crispy Chicken With Vegetable Powder Coating [0.03%]
蔬菜粉裹粉 gluten-free 脆皮炸鸡的研制与发展
Kivilcim Ates Cakiroglu,Elif Savas,Zeynep Kilci et al.
Kivilcim Ates Cakiroglu et al.
There is a growing interest in newly formulated meat products, such as crispy chicken, that are both delicious and quick to prepare, especially when coated with high-fiber and/or gluten-free ingredients. In this study, the potential for pro...
Application of Propionibacterium and Lactobacillus Starter Cultures in Semidry Fermented and Smoked Sausage Production: Effects on Quality, Safety, and Nitrite Reduction [0.03%]
产丙酸菌和乳酸菌 starter cultures 在半干发酵香肠生产中的应用：对质量、安全性和硝酸盐减少的影响
Sholpan Baytukenova,Ulzhan Ryspaeva,Saule Baytukenova et al.
Sholpan Baytukenova et al.
This study explores the functional role of Propionibacterium shermanii and Lactobacillus acidophilus as starter cultures in the development of semidry fermented and smoked sausages, with a focus on improving product quality and microbiologi...
Storage Temperature Effects on Bacillus Spores and Lactobacillus acidophilus Viability [0.03%]
贮存温度对芽孢杆菌和嗜酸乳杆菌活菌数的影响
Jessie Payne,Danielle Bellmer,Ravi Jadeja et al.
Jessie Payne et al.
This study investigated the impact of various storage temperatures on the viability of four commercial probiotic strains: Lactobacillus acidophilus (LA-1) vegetative cells, Bacillus subtilis 1 spores, ProSilience Bacillus subtilis HU58 (HU5...