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Nutrition and Food Sciences

Nutrition and food science information across the food chain supporting academic and industrial research

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Abstract

Respiratory abnormalities among workers at coffee roasting and packaging facilities have already been reported; however, little is known about microbiological contamination inside coffee production facilities. This study intends to assess the microbial contamination (fungi and bacteria) in two...

Author(s)
Viegas, C.; Gomes, B.; Oliveira, F.; Dias, M.; Cervantes, R.; Pena, P.; Gomes, A. Q.; Caetano, L. A.; Carolino, E.; Andrade, E. T. de; Viegas, S.
Publisher
MDPI AG, Basel, Switzerland
Citation
International Journal of Environmental Research and Public Health, 2022, 19, 20,
AbstractFull Text

Objective: To understand the microbial contamination and main types of contaminating microorganisms in the reconstituted cereal products, and explore the applicable effects of traditional morphological identification, molecular biology identification and matrix assisted laser desorption ionization...

Author(s)
Yang Jia; Ding JuanFang; He XuDong; Zhou YuanYuan; Wang Shuai; Zhu QingLi; Lv Qing
Publisher
Journal of Food Safety and Quality, Beijing, China
Citation
Journal of Food Safety and Quality, 2021, 12, 24, pp 9597-9604
Abstract

The current study aimed to reveal the changes in quality and microbial diversity of bread at 25°C, and to analyze the activity of antifungal bilayer film on maintaining the quality of bread during 10 days of storage. Antifungal bilayer film prepared with cinnamaldehyde loaded polylactic acid/konjac ...

Author(s)
Wang Li; Zhang YiShu; Xing QinHui; Xu JingGe; Li Li
Publisher
Elsevier Ltd, Oxford, UK
Citation
Food Chemistry, 2023, 402,
AbstractFull Text

Deterioration of the quality and quantity of the food materials is a major problem in storage systems. Food security is a major challenge for developing countries. Mycotoxins are secondary metabolites produced by filamentous fungi that have deleterious effects on human and animal consumers....

Author(s)
Shah, F. A.; Feroz, M.; Sameena Sultan
Publisher
Indian Mycological Society, Kolkata, India
Citation
Journal of Mycopathological Research, 2021, 59, 2, pp 117-121
Abstract

Food safety is the practices that ensure food does not cause harm and food safety hazard is any factor found in food that has potential threat or causes harm to the consumer, by causing injury or illness. Mycotoxins are a significant food safety hazard due to they represent a major threat to human...

Author(s)
Marrez, D. A.; Ayesh, A. M.
Publisher
National Center for Information & Documentation (NIDOC), Cairo, Egypt
Citation
Egyptian Journal of Chemistry, 2022, 65, 1, pp 353-372
Abstract

Almond production in Portugal is of great importance for the economy of their main producing areas. However, the contamination of these nut fruits with fungi and mycotoxins poses a significant risk to food safety and security. This work intended to evaluate the influence of storage conditions on...

Author(s)
Rodrigues, P.; Jelassi, A.; Kanoun, E.; Sulyok, M.; Correia, P.; Ramalhosa, E.; Pereira, E. L.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Science, 2023, 88, 2, pp 848-859
Abstract

Food contamination with mycotoxins has now become a serious global food safety issue. Mycotoxins can harm human and animal health if consumed through contaminated feed and food, in addition to creating economic losses in the food industry. Mycotoxins in aquatic environments have been a substantial...

Author(s)
Alizadeh, A. M.; Khaneghah, A. M.; Hosseini, H.
Publisher
Taylor & Francis, Abingdon, UK
Citation
Toxin Reviews, 2022, 41, 3, pp 1058-1065
Abstract

The inhibitory effect of the fermented whey powder(FWP) on dominant contaminated molds in low-temperature yogurt was reported for the first time, and its potential as anti-mold agent for yogurt was evaluated. Four dominant contaminated molds were obtained from commercial refrigerated yogurt by...

Author(s)
Yin DongJie; Chen Lei; Dong MingSheng
Publisher
Food and Fermentation Industries (Shipin Yu Fajiao Gongye), Beijing, China
Citation
Food and Fermentation Industries, 2022, 48, 9, pp 105-111
Abstract

Contaminants in rice compromise the economy and food security. Fungi, bacteria, nematodes, and viruses are biological contaminants that have been found in rice. This manuscript reviews the available information about the type and frequency of biological contaminants in rice produced around the...

Author(s)
Borba, V. S. de; Rodrigues, M. H. P.; Badiale-Furlong, E.
Publisher
Taylor & Francis, Philadelphia, USA
Citation
Food Reviews International, 2020, 36, 8, pp 745-760
AbstractFull Text

During the curing period of dry-fermented sausages, the surface mycoflora changes according to the environmental conditions and intrinsic factors, such as nutrient content, water activity, pH value and the presence of antimicrobial substances (starter cultures). In this study, 25 samples of...

Author(s)
Zadravec, M.; Lešic, T.; Perkovic, I.; Jakopovic, Ž.; Vahcic, N.; Tkalec, V. J.; Dujic, T.; Pleadin, D. J.
Publisher
Hrvatski veterinarski institut, Centar za peradarstvo, Zagreb, Croatia
Citation
Veterinarska Stanica, 2021, 52, 2, pp 141-147

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