March 2013
Characterization and determination of the factors affecting anti-listerial bacteriocins from Lactobacillus plantarum and Pediococcus pentosaceus isolated from dairy milk products
Lactobacillus plantarum and Pediococcus pentosaceus strains isolated from dairy milk products, produced bacteriocins that displayed a wide spectrum of antimicrobial activity against Listeria ivanovii and food spoilage microorganisms. The two bacteriocins were thermally stable over a wide temperature range up to 100°C for 15 min and retained their activity at pH 2.0 to 6.0. Full...
March 2013
The effect of thermal processing on fumonisin B1 (FB1) levels in maize-based foods
Fumonisin B1 (FB1) is a mycotoxin from Fusarium verticillioides that is frequently associated with maize. Fumonisins have been implicated as the causal agents of a variety of animal diseases and are epidemiologically linked to the high incidence of human esophageal cancer in some regions of the world. Thermal treatments are used in many processes involving grain and its derivatives, but little...
March 2013
Physicochemical and nutritional characteristics assessement of two different traditional foods prepared with senescent plantain
This study investigated the physico-chemical and nutritional properties of two foods widely consumed by population. Thus, the products were purchased from the markets of 10 municipalities of Abidjan city, and several analyses such as moisture, ash, dry matter, fat, protein, vitamin C, total sugars, carbohydrate, starch, energy value, pH and titrable acidity, using common scientific methods of food...
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