Search Results

Display Settings
Results per page: 10
Sort By: Relevance
Filter
  • 1-10 of  1,330 results for ""FOOD microbiology""

Your Filters

Subject : yeasts Filter by : Subject
Reset filters
Item request has been placed! ×
Item request cannot be made. ×
loading  Processing Request
Academic Journal

Rapid screening and identification strategy of lactic acid bacteria and yeasts based on Ramanomes technology and its application in fermented food.

  • Authors : Liu S; College of Food Science and Technology, Henan Agricultural University, Zhengzhou 450002, PR China; International Joint Laboratory of Meat Processing and Safety in Henan Province, Henan Agricultural University, Zhengzhou 450002, PR China.

Subjects: Spectrum Analysis, Raman*/Spectrum Analysis, Raman*/Spectrum Analysis, Raman*/methods ; Fermented Foods*/Fermented Foods*/Fermented Foods*/microbiology ; Yeasts*/Yeasts*/Yeasts*/isolation & purification

  • Source: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Dec; Vol. 197 (Pt 1), pp. 115249. Date of Electronic Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication:

Record details

Read More Add to Saved list
×
Academic Journal

Yeast diversity in Brazilian artisanal cheeses: Unveiling technologically relevant species to improve traditional cheese production.

  • Authors : Câmara AA; Department of Food Science and Nutrition, Faculty of Food Engineering, University of Campinas, Brazil.; Margalho LP

Subjects: Cheese*/Cheese*/Cheese*/microbiology ; Yeasts*/Yeasts*/Yeasts*/classification ; Yeasts*/Yeasts*/Yeasts*/isolation & purification

  • Source: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Nov; Vol. 196, pp. 115107. Date of Electronic Publication: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication:

Record details

Read More Add to Saved list
×
Academic Journal

Formation and resuscitation of viable but non-culturable (VBNC) yeast in the food industry: A review.

  • Authors : Xiao Y; College of Food Science and Engineering, Qingdao Agricultural University, Qingdao 266109, China; School of Food Engineering, Qingdao Institute of Technology, Qingdao 266300, China.

Subjects: Food Microbiology* ; Yeasts*/Yeasts*/Yeasts*/growth & development; Fermentation

  • Source: International journal of food microbiology [Int J Food Microbiol] 2025 Jan 02; Vol. 426, pp. Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet

Record details

Read More Add to Saved list
×
Academic Journal

Black-carrot drink şalgam as a habitat for spoilage yeasts.

  • Authors : Safkan D; Department of Food Engineering, Faculty of Engineering, Çukurova University, Adana, Turkey.; Agirman B

Subjects: Yeasts*/Yeasts*/Yeasts*/genetics ; Yeasts*/Yeasts*/Yeasts*/classification ; Yeasts*/Yeasts*/Yeasts*/metabolism

  • Source: Fungal biology [Fungal Biol] 2024 Dec; Vol. 128 (8 Pt B), pp. 2471-2478. Date of Electronic Publication: 2024 Feb 01.Publisher: Published by Elsevier, copyright by British Mycological Society Country of Publication: Netherlands NLM ID: 101524465 Publication Model:

Record details

Read More Add to Saved list
×
Academic Journal

Potential of Non- Saccharomyces Yeasts as Probiotics and Alternatives to Antibiotics in Animal Production.

  • Authors : Drider D; Unité Mixte de Recherche (UMR) Transfrontalière BioEcoAgro INRAE 1158, INRAE, Univ. Liège, UPJV, YNCREA, Univ. Artois, Univ. Littoral Côte D'Opale, ICV-Institut Charles Viollette, Univ. Lille, Lille, France.; Demey V

Subjects: Probiotics* ; Yeasts* ; Anti-Bacterial Agents*/Anti-Bacterial Agents*/Anti-Bacterial Agents*/pharmacology

  • Source: Foodborne pathogens and disease [Foodborne Pathog Dis] 2024 Dec; Vol. 21 (12), pp. 731-737. Date of Electronic Publication: 2024 Aug 26.Publisher: Mary Ann Liebert, Inc Country of Publication: United States NLM ID: 101120121 Publication Model: Print-Electronic Cited Medium: Internet

Record details

Read More Add to Saved list
×
Academic Journal

Functional potential of a new plant-based fermented beverage: Benefits through non-conventional probiotic yeasts and antioxidant properties.

  • Authors : Agarbati A; Dipartimento Scienze Della Vita e Dell'Ambiente, Università Politecnica Delle Marche, Via Brecce Bianche, 60131 Ancona, Italy.; Canonico L

Subjects: Antioxidants* ; Probiotics* ; Fermentation*

  • Source: International journal of food microbiology [Int J Food Microbiol] 2024 Nov 02; Vol. 424, pp. Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet

Record details

Read More Add to Saved list
×
Academic Journal

Current insights into yeast application for reduction of patulin contamination in foods: A comprehensive review.

  • Authors : Jiang Y; Department of Food Science and Nutrition, College of Biosystems Engineering and Food Science, Zhejiang University, Hangzhou, China.; Wu Y

Subjects: Patulin*/Patulin*/Patulin*/chemistry ; Food Contamination*/Food Contamination*/Food Contamination*/prevention & control ; Food Contamination*/Food Contamination*/Food Contamination*/analysis

  • Source: Comprehensive reviews in food science and food safety [Compr Rev Food Sci Publisher: Institute of Food Technologists Country of Publication: United States NLM ID: 101305205 Publication Model: Print

Record details

Read More Add to Saved list
×
Academic Journal

Monitoring the yeasts ecology and volatiles profile throughout the spontaneous fermentation of Taggiasca cv. table olives through culture-dependent and independent methods.

  • Authors : Traina C; Department of Agricultural, Forest and Food Science (DISAFA), University of Torino, Grugliasco, Torino 10095, Italy.; Ferrocino I

Subjects: Fermentation* ; Olea*/Olea*/Olea*/microbiology ; Volatile Organic Compounds*/Volatile Organic Compounds*/Volatile Organic Compounds*/analysis

  • Source: International journal of food microbiology [Int J Food Microbiol] 2024 Jun 02; Vol. 417, pp. Publisher: Elsevier Science Publishers Country of Publication: Netherlands NLM ID: 8412849 Publication Model: Print-Electronic Cited Medium: Internet

Record details

Read More Add to Saved list
×
Academic Journal

The predominant lactic acid bacteria and yeasts involved in the spontaneous fermentation of millet during the production of the traditional porridge Hausa koko in Ghana.

  • Authors : Atter A; Food Microbiology and Mushroom Research Division, CSIR-Food Research Institute, Accra, Ghana. .; Department of Nutrition and Food Science, University of Ghana, Accra, Ghana. .

Subjects: Fermentation* ; Yeasts*/Yeasts*/Yeasts*/classification ; Yeasts*/Yeasts*/Yeasts*/isolation & purification

  • Source: BMC microbiology [BMC Microbiol] 2024 May 14; Vol. 24 (1), pp. 163. Date of Electronic Publication: 2024 May 14.Publisher: BioMed Central Country of Publication: England NLM ID: 100966981 Publication Model: Electronic Cited Medium: Internet ISSN: 1471-2180

Record details

Read Online Read More Add to Saved list
×
Academic Journal

Exploring factors influencing the levels of biogenic amines in wine and microbiological strategies for controlling their occurrence in winemaking.

  • Authors : Moreira L; Chemistry Research Centre - Vila Real (CQ-VR), Food and Wine Chemistry Lab, University of Trás-os-Montes and Alto Douro, School of Life Sciences and Environment, 5000-801 Vila Real, Portugal.; Milheiro J

Subjects: Wine*/Wine*/Wine*/analysis ; Wine*/Wine*/Wine*/microbiology ; Biogenic Amines*/Biogenic Amines*/Biogenic Amines*/analysis

  • Source: Food research international (Ottawa, Ont.) [Food Res Int] 2024 Aug; Vol. 190, pp. 114558. Date of Electronic Publication: Publisher: Published on behalf of the Canadian Institute of Food Science and Technology by Elsevier Applied Science Country of Publication:

Record details

Read More Add to Saved list
×
  • 1-10 of  1,330 results for ""FOOD microbiology""