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Food Preservation
Food Preservation
Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross-Linked Alginate Films
Chemical Engineering / Food Science / Food Microbiology / Food Preservation / Salmonella enteritidis / Escherichia coli / Antimicrobial activity / Brucella melitensis / Pseudomonas Fluorescens / Lactoperoxidase / Hydrogen Peroxide / Lipopolysaccharides / Anti-Bacterial Agents / Alginates / Conditioning / Food Sciences / Food Additive / D-glucuronic acid / Escherichia coli / Antimicrobial activity / Brucella melitensis / Pseudomonas Fluorescens / Lactoperoxidase / Hydrogen Peroxide / Lipopolysaccharides / Anti-Bacterial Agents / Alginates / Conditioning / Food Sciences / Food Additive / D-glucuronic acid
Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711
Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus
Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711
Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus
Antimicrobial activity of lactic acid bacteria isolated from Tenerife cheese: initial characterization of plantaricin TF711, a bacteriocin-like substance produced by Lactobacillus plantarum TF711
Chemical Engineering / Meat Science / Refrigeration / Applied microbiology / Multidisciplinary / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus / Animal Production / Food Microbiology / Food Preservation / Biological Sciences / Lactic Acid Bacteria / Applied / United States / Animals / Listeria monocytogenes / Lactobacillus / Antimicrobial activity / Anti-Bacterial Agents / Food Storage / Listeriosis / Lactobacillus Plantarum / Fast Foods / Food Sciences / Meat products / Food Preservatives / Species Specificity / Microbial Viability / Lactobacillus Acidophilus
Pressure Inactivation of Bacillus Endospores
Multidisciplinary / Food Preservation / Applied Environmental Microbiology / Bacillus / Temperature / Bacillus subtilis / Culture Media / Hydrostatic Pressure / *Hot Temperature / Daucus Carota / Bacillus subtilis / Culture Media / Hydrostatic Pressure / *Hot Temperature / Daucus Carota
Orange Essential Oils Antimicrobial Activities against Salmonella spp
Chemical Engineering / Food Science / Food / Food Preservation / Essential Oil / Humans / Antimicrobial activity / Salmonella / Anti-Bacterial Agents / Gas Chromatography/mass Spectrometry / Microbial Sensitivity Tests / Food Contamination / Food Sciences / Food Preservatives / Food Handling & Hygiene / Citrus Sinensis / Humans / Antimicrobial activity / Salmonella / Anti-Bacterial Agents / Gas Chromatography/mass Spectrometry / Microbial Sensitivity Tests / Food Contamination / Food Sciences / Food Preservatives / Food Handling & Hygiene / Citrus Sinensis
Antimicrobial Activity of Lactoperoxidase System Incorporated into Cross-Linked Alginate Films
Chemical Engineering / Food Science / Food Microbiology / Food Preservation / Salmonella enteritidis / Escherichia coli / Antimicrobial activity / Brucella melitensis / Pseudomonas Fluorescens / Lactoperoxidase / Hydrogen Peroxide / Lipopolysaccharides / Anti-Bacterial Agents / Alginates / Conditioning / Food Sciences / Food Additive / Escherichia coli / Antimicrobial activity / Brucella melitensis / Pseudomonas Fluorescens / Lactoperoxidase / Hydrogen Peroxide / Lipopolysaccharides / Anti-Bacterial Agents / Alginates / Conditioning / Food Sciences / Food Additive
Control of Listeria monocytogenes in model sausages by enterocin AS-48
Microbiology / Industrial Biotechnology / Food Microbiology / Food Preservation / Bacteriocins / Animals / Listeria monocytogenes / Fermentation / Time Factors / Swine / Enterococcus faecalis / Food Sciences / Meat products / Level / Animals / Listeria monocytogenes / Fermentation / Time Factors / Swine / Enterococcus faecalis / Food Sciences / Meat products / Level
Antilisterial activity of grape juice and grape extracts derived from Vitis vinifera variety Ribier
Microbiology / Industrial Biotechnology / Food Microbiology / Food Preservation / Escherichia coli / Listeria monocytogenes / Staphylococcus aureus / Antimicrobial / Vitis Vinifera / Anti-Bacterial Agents / Plant extracts / Time Factors / Bacillus Cereus / Food Sciences / Vitis / Hydrogen-Ion Concentration / Yersinia Enterocolitica / Listeria monocytogenes / Staphylococcus aureus / Antimicrobial / Vitis Vinifera / Anti-Bacterial Agents / Plant extracts / Time Factors / Bacillus Cereus / Food Sciences / Vitis / Hydrogen-Ion Concentration / Yersinia Enterocolitica
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants
Biomass / Plant Biology / Hydroponics / Diet / Silicon / Food Preservation / SHELF LIFE / Chlorophyll / Nitrates / Iron / Plant Roots / Soil sciences / Plant Physiology and Biochemistry / Wild edible plants / Fertilizers / PLANT PROTEINS / Plant Leaves / Food Preservation / SHELF LIFE / Chlorophyll / Nitrates / Iron / Plant Roots / Soil sciences / Plant Physiology and Biochemistry / Wild edible plants / Fertilizers / PLANT PROTEINS / Plant Leaves
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants
Biomass / Plant Biology / Hydroponics / Diet / Silicon / Food Preservation / SHELF LIFE / Chlorophyll / Nitrates / Iron / Plant Roots / Soil sciences / Plant Physiology and Biochemistry / Wild edible plants / Fertilizers / PLANT PROTEINS / Plant Leaves / Food Preservation / SHELF LIFE / Chlorophyll / Nitrates / Iron / Plant Roots / Soil sciences / Plant Physiology and Biochemistry / Wild edible plants / Fertilizers / PLANT PROTEINS / Plant Leaves
A Pediocin-Producing Lactobacillus plantarum Strain Inhibits Listeria monocytogenes in a Multispecies Cheese Surface Microbial Ripening Consortium
Multidisciplinary / Food Preservation / High Frequency / Bacteriocins / Listeria monocytogenes / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line
A Pediocin-Producing Lactobacillus plantarum Strain Inhibits Listeria monocytogenes in a Multispecies Cheese Surface Microbial Ripening Consortium
Multidisciplinary / Food Preservation / High Frequency / Bacteriocins / Listeria monocytogenes / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line / Lactobacillus / Applied Environmental Microbiology / Cheese / Production Process / Lactobacillus Plantarum / Microbial Sensitivity Tests / Product Line
Beneficial effects of silicon on hydroponically grown corn salad (Valerianella locusta (L.) Laterr) plants
Biomass / Plant Biology / Hydroponics / Diet / Silicon / Food Preservation / SHELF LIFE / Chlorophyll / Nitrates / Iron / Plant Roots / Soil sciences / Plant Physiology and Biochemistry / Wild edible plants / Fertilizers / PLANT PROTEINS / Plant Leaves / Food Preservation / SHELF LIFE / Chlorophyll / Nitrates / Iron / Plant Roots / Soil sciences / Plant Physiology and Biochemistry / Wild edible plants / Fertilizers / PLANT PROTEINS / Plant Leaves
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