The increase in demand for agricultural produce necessitates the continuous search for
affordable, ecofriendly, readily available crop protectors, and food preservatives. Historically …

Abstract Bacteriocinogenic Lactobacillus and Lactococcus strains previously isolated from
commercial yogurt and cheese were identified by phenotypic and molecular methods. The …

Food is the major source of energy in our lives as it performs various activities. This study
was carried out to evaluate the effect of some hurdle technology methods and different …

The objective of this work was to evaluate the effect of bacteriocins from lactic acid bacteria
(LAB) in Zea mays-based Ogi on some foodborne bacteria contaminating cabbage in …

Food is a source of nutrients and energy for humans and animals. Though food is assumed
to be safe for consumption, it is highly susceptible for microbial contamination responsible …

Prolongamento da vida útil do Queijo Fresco Page 1 Prolongamento da vida útil do Queijo
Fresco Catarina Baptista Proença Braz Dissertação para obtenção de Grau Mestre em …

أجریت هذه الدراسة لتقییم تأثیر بعض طرق تقنیة الحفظ المتداخل وظروف التعبئة المختلفة على
الخصائص الفیزیوکیمیائیة والمیکروبیولوجیة والحسیة لشرائح فیلیه الدجاج، مع ملاحظة …‎

Otak-otak ikan adalah salah satu jenis olahan pangan yang berbahan dasar dari ikan dan
cukup disukai oleh masyarakat. Otak-otak ikan termasuk dalam jenis bahan yang …