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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

Objective: To analyze the level and trend of microbial contamination in food in rural compulsory education schools in Baiyin City, so as to provide a reference for playing an early warning role in eliminating potential food safety hazards as soon as possible. Methods: According to the "National...

Author(s)
Yang JunPeng; Chen AnMing; Zhang GuoQin; Zeng TongXia; Qiang WeiDon
Publisher
Journal Office of Chinese School Health, Bengbu, China
Citation
Chinese Journal of School Health, 2022, 43, 6, pp 934-936
Abstract

The present study aimed to developed standardized hygienic-sanitary procedures specifically for Japanese cuisine restaurants. Thus, a case study was conducted, conducted between May and June 2019, in a traditional Japanese cuisine restaurant in Joinville - SC. The data collection instrument was a...

Author(s)
Coutinho, M. L.; Oliveira, R. C. de
Publisher
Higiene Alimentar, São, Brazil
Citation
Revista Higiene Alimentar, 2020, 34, 291,
Abstract

The fusarium toxin 2-amino-14,16-dimethyloctadecan-3-ol (2-AOD-3-ol) is characterized as a sphingolipid analogue that can be isolated from Fusarium avenaceum-infected crops and fruits. In the current study, we discovered a group of novel metabolites of 2-AOD-3-ol from the F. avenaceum-fermented...

Author(s)
Hu ZhenYing; Chen Yue; Wang Xuan; Deng YaoJun; Wang Xin; Li ShaoBo; Ding Xia; Duan JingJing
Publisher
American Chemical Society, Washington, USA
Citation
Journal of Agricultural and Food Chemistry, 2022, 70, 16, pp 5151-5158
AbstractFull Text

Bacillus cereus strains vary in their heat resistance, post-processing survival and growth capacity in foods. Hence, this study was carried out to determine the effect of cooking on the survival and growth of eight B. cereus spores in rice at different temperatures in terms of their toxigenic...

Author(s)
Yugenraj Navaneethan; Mohd Esah Effarizah
Publisher
MDPI AG, Basel, Switzerland
Citation
Foods, 2023, 12, 3,
AbstractFull Text

Rice is prone to contamination with Bacillus cereus which causes food poisoning. The aim of this study was to investigate the presence of Bacillus cereus in cooked and uncooked rice. A total of forty samples of rice were collected from local supermarkets and tested before and after cooking for the...

Author(s)
Najla Albaridi
Publisher
Sociedade Brasileira de Ciência e Tecnologia de Alimentos, Campinas, Brazil
Citation
Food Science and Technology (Campinas), 2022, 42,
Abstract

In order to improve the microbiological stability of Argentinian Port Salut cheese stored at 12°C, starch-based edible films and coatings reinforced with rice bran and added with natamycin and nisin (NANI) were evaluated against a surface contamination of Saccharomyces cerevisiae and Listeria...

Author(s)
Berti, S.; Flores, S. K.; Jagus, R. J.
Publisher
Wiley, Boston, USA
Citation
Journal of Food Processing and Preservation, 2020, 44, 10,
AbstractFull Text

This proceedings contains 29 papers that discuss current and emerging food safety and security issues and related topics. The topics discussed are: microbial (bacteria, viruses, fungi, parasites), mycotoxin and chemical contamination of foods; foodborne diseases; food processing, preservation and...

Author(s)
Kada, R.; Sasaki, J.; Ahsan, C. R.; Bari, M. L.
Publisher
Asian Food Safety and Security Association, Dhaka, Bangladesh
Citation
Proceedings of the First AFSSA Conference on Food Safety and Food Security, Osaka Prefecture University, Osaka, Japan, September 15-17, 2012, 2012, pp 148 pp.
Abstract

The aim of the present study was to assess the microbial quality of five ready-to-eat food such as bread, pasta, rice with sauce, beans and milk sold in five localities of Burkina Faso namely, Ouagadougou, Bobo-Dioulasso, Dakola, Cinkansé and Niangoloko. One hundred and one samples were collected...

Author(s)
Compaore, M. K. A.; Kpoda, S. D.; Bazie, R. B. S.; Ouedraogo, M.; Valian, M.; Gampene, M. L.; Yakoro, A.; Nikiema, F.; Belemlougri, A.; Meda, N. S. B. R.; Meda, N. I. S. D.; Sanon, S.; Bande, M.; Hien, H.; Barro, N.; Kabre, E.
Publisher
Public Library of Sciences (PLoS), San Francisco, USA
Citation
PLoS ONE, 2022, 17, 4,
Abstract

The storage and utilization of rice bran are severely impeded due to the rapid rancidity caused by its lipase. However, little research was carried out to explore other factors for rice bran rancidity. In this study, five Bacilli with lipid hydrolysis abilities were isolated from rice bran and then ...

Author(s)
Yu ChengWei; Luo Ting; Cao Yu; Wei ChangHao; Deng ZeYuan
Publisher
Elsevier Ltd, Oxford, UK
Citation
LWT - Food Science and Technology, 2021, 146,
Abstract

In search of new technological processes to obtain safe foods with sensorial characteristics and flavor identical to those prepared on the spot, the centralized cook-chill system presents an evolution in this area, a food preparation and cooling process that prolongs storage, optimizes the...

Author(s)
Alvarez, B. M. R.; Momesso, A. P.; Calil, E. M. B.; Calil, R. M.
Publisher
Higiene Alimentar, São Paulo, Brazil
Citation
Revista Higiene Alimentar, 2018, 32, 286/287, pp 120-125

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