Lipolytic activities of two strains of Aspergillus aculeatus associated with the spoilage of two food sourcesThe production of extracellular lipolytic enzymes by 2 strains ofAspergillus aculearusassociated with the deterioration of peanuts and a marketed margarine in Nigeria and the effects of ...
These moulds cause important economic losses in the meaning of food spoilage. The ascospores of these heat-resistant moulds are reported to be present in soil, decaying organic matters, spoiled fruits, vegetables and their products and processing equipments (Beuchat, 1986; Rajashekhara et al., ...
(2022) highlight the importance of systematically confronting and tackling the structural causes of gender inequality in agrifood systems. Intersectional, feminist, masculinities, ethnographic and participatory approaches to understand and implement gender transformative change processes are moving from the ...
which is caused by the hemibiotroph Colletotrichum spp., is one of the most destructive diseases of cultivated strawberry (Fragaria × ananassa Duchesne) worldwide.1 It occurs perennially from the nursery to the field and causes severe production losses in more than 45% of all strawberry fields...
Comparison of methods for the assessment of growth of food spoilage moulds in solid substrates The objective of the study was to evaluate the general suitability of ergosterol content, CFU, and colony diameters determinations for a range of fungi rep... S Marín,AJ Ramos,V Sanchis - 《Internati...
The food itself is not important at this stage of the game– we are still working on the bottom level of thehierarchy of food needs. Through the rest of the day, let yourself eat however you would normally eat – graze, forget to eat, whatever – but when it comes to that one time...
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Nutrient limitation affects growth and attachment of two food spoilage bacteria, Bacillus sub- tilis and Pseudomonas fluorescens S. Afr. J. Sci. 94:393-396.Lindsay, D. and von Holy, A. (1998) Nutrient limitation affects growth and attachment of two food spoilage bacteria, Bacillus subtilis ...
The main objective of drying is the removal of water to a level at which microbial spoilage and deterioration reactions are minimized. It is a process involving heat and mass transfer simultaneously, in which moisture is transformed into vapor and then removed, making the food products suitable ...
Contamination can occur in different ways, mainly through infected raw materials and improper food handling. RVs causes an estimated 111 thousand cases of diarrhea per year, two million hospitalizations, and 400 thousand fatalities in children under five years old, being more than 80% from ...