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Abstract

Bats are well-known hosts of trypanosomatids, though information about their role as reservoirs of these protozoans in the Brazilian savanna is poorly known. We aimed to analyze the occurrence of trypanosomatid species in bats occurring in remnants of gallery forests of Brasília, Federal District...

Author(s)
Lourenço, J. L. M.; Minuzzi-Souza, T. T. C.; Silva, L. R.; Oliveira, A. C.; Mendonça, V. J.; Nitz, N.; Aguiar, L. M. S.; Gurgel-Gonçalves, R.
Publisher
Elsevier B.V., Amsterdam, Netherlands
Citation
Acta Tropica, 2018, 177, pp 200-206
Abstract

A cross sectional study was undertaken from November 2016 to March 2017 in and around Asella town, Oromia regional state, southern Ethiopia, to determine the prevalence, associated risk factors and antimicrobial susceptibility of Staphylococcus aureus, in Bovine cross breed mastitis milk. A total...

Author(s)
Befikadu Seyoum; Hailemariam Kefyalew; Birhanu Abera; Nejash Abdela
Publisher
Elsevier B.V., Amsterdam, Netherlands
Citation
Acta Tropica, 2018, 177, pp 32-36
Abstract

β-Galactosidase from dairy yeast was immobilized on silicon dioxide based nanoparticles for the hydrolysis of whey. The biocatalyst was checked for the optimal thermal and pH stability. Consequently, the immobilized β-galactosidase was recycled 15 times for the hydrolysis of lactose (37°C and pH...

Author(s)
Arun Beniwal; Priyanka Saini; Anusha Kokkiligadda; Shilpa Vij
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 553-561
Abstract

This study was aimed to screen for nisin producing Lactococcus lactis strains with prominent antimicrobial and technological characteristics applicable for the dairy industry. Twelve out of 181 Lactococcus spp. strains isolated from goat and cow milk, fermented wheat and buckwheat samples were...

Author(s)
Kondrotiene, K.; Kasnauskyte, N.; Serniene, L.; Gölz, G.; Alter, T.; Kaskoniene, V.; Maruska, A. S.; Malakauskas, M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 507-514
Abstract

The objectives of this study were to isolate lactic acid bacteria (LAB), namely Streptococcus and Enterococcus, on M17 agar from raw camel milk and investigate their probiotic characteristics. Physiological properties, cell surface properties (hydrophobicity, autoaggregation, co-aggregation), acid...

Author(s)
Ayyash, M.; Abushelaibi, A.; Al-Mahadin, S.; Enan, M.; El-Tarabily, K.; Shah, N.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 478-487
Abstract

Spreadable processed cheese (SPC) with addition of rutin or quercetin (0.5 g/100 g) were prepared at 80°C and 90°C for 1, 5 and 10 min. The effect of melting temperature and holding time of melting temperature on the quercetin/rutin retention, total phenolic content (TPC) and antioxidant capacity...

Author(s)
Přikryl, J.; Hájek, T.; Švecová, B.; Salek, R. N.; Černíková, M.; Červenka, L.; Buňka, F.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 266-271
Abstract

Kluyveromyces marxianus is a multifaceted yeast used in the dairy, biotechnological, and probiotic industries, and has been implicated in the spoilage of dairy products. Currently, K. marxianus detection involves laborious and time-consuming culture methods. To develop a rapid and reliable...

Author(s)
Kim DongHyeon; Jeong DaNa; Kang IlByeong; Kim HyunSook; Seo KunHo
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 163-168
Abstract

The objectives of the present study were to model the kinetics of retinol loss and assess the potential of predicting retinol loss during thermal processing using front-face fluorescence spectroscopy (FFFS). A factorial design with three different temperatures (70, 80 and 90°C) and five heating...

Author(s)
Liu JinFang; Zamora, A.; Castillo, M.; Saldo, J.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 151-157
Abstract

Goat milk cheese is highly appreciated since ancient times. However, besides being consumed close to its production date, according to the common practice, there is an increasing trend towards consuming goat milk cheese submitted to long ripening periods. Throughout this process, several chemical...

Author(s)
Fernandes, Â.; Barreira, J. C. M.; Barros, L.; Mendonça, Á.; Ferreira, I. C. F. R.; Sousa, F. R. de
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 33-39
Abstract

The high chlorogenic acid (CGA) content of sunflower seeds causes a greening reaction in sunflower butter baked products which can deter application of sunflower butter as an allergen-free alternative to other plant and dairy based butters. This study focused on how greening intensity of sunflower...

Author(s)
Liang SiHui; Were, L. M.
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2018, 87, pp 16-22

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