[PDF] Top 20 Proteomics in food: Quality, safety, microbes, and allergens
Has 10000 "Proteomics in food: Quality, safety, microbes, and allergens" found on our website. Below are the top 20 most common "Proteomics in food: Quality, safety, microbes, and allergens".
Proteomics in food: Quality, safety, microbes, and allergens
... intermediate and advanced glycation end-products (AGEs) derived from Maillard reaction in milk and dairy products have been characterized by combined gel and mass spectrometric approaches ... See full document
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Dietary creatine supplementation in gilthead seabream (Sparus aurata): comparative proteomics analysis on fish allergens, muscle quality, and liver
... important and healthier alternative to protein from other ...micronutrients and high-quality proteins are present in fish in considerable amounts (Beveridge et ...(Thurstan and ... See full document
17
Animal board invited review: advances in proteomics for animal and food sciences
... tions and technological developments that have an impact on the use of proteomics in animal science, there have been major developments over the last few ...of proteomics technology and ... See full document
17
ENHANCING FOOD SAFETY AND STABILITY THROUGH IRRADIATION: A REVIEW
... mites and other such pests are higher level multi-cellular organisms responsible for considerable loss of fresh produce and ...parasites and bacteria. Excellent control of insects in ... See full document
8
Rev. Saúde Pública vol.50
... asthma and atopic dermatitis) and minor (allergic rhinitis, peripheral eosinophilia ≥ ...4.0%, and wheezing with no upper airway infection) criteria for the future onset of ...inhalant and ... See full document
8
Natural alternatives for reducing bacterial biofilms in food industry
... biofilms in the food industry are considered of great importance in the context of food safety and public health, arousing the interest of research, highlighting the use of ... See full document
7
Key words Food safety, Food service, Risk assess-
... buildings and facilities (i.e. proper size and condition of the physical structure - walls, doors, floors, ceilings; area for hand hygiene) 2 – envi- ronmental hygiene ...furniture and utensils; type ... See full document
10
J. Pediatr. (Rio J.) vol.80 número3 en v80n3a10
... study in which 457 children (177 girls [38.7%] and 280 boys ...12 and 144 months, cared for at allergology services located in all five regions of the ...years and 5 to 12 ...or ... See full document
6
A Microcontroller Based Car-Safety System Implementing Drowsiness Detection And Vehicle-Vehicle Distance Detection In Parallel.
... controlled and prevented with the help of eye blink sensor using IR ...transmitter and an IR ...inside and outside the ...vehicle and can be used to reduce the speed of the ...warn and ... See full document
3
Demand for Food Safety Attributes for Vegetables in Malaysia
... (8.09%) and appearance ...studies, and suggested that food safety was an important attribute to be considered in terms of food choice (Baker, 1999; Rohr et ...health and ... See full document
8
The quality of castings obtained during lost-wax and Replicast CS processes in aspect of ecology
... Haratym, Dok ł adno ć wymiarowa odlewów wykona- nych w procesie Replicast CS, Archiwum Odlewnictwa rocznik 3, nr 9, Katowice 2003.. Arendarski, Niepewno ć pomiarów, Oficyna Wydaw- nic[r] ... See full document
5
Study In Some Quality Attribute Of Meat
... meat quality is either eating quality or processing quality, therefore quality is directly associated with usage and is a multifaceted concept (Webb et ...eating quality involves ... See full document
3
Relevant occupational health and safety risks in the Portuguese food processing industry
... absenteeism and consequently improves the quality of work, resulting in an increase in productivity and greater competitiveness of the ...be, and the better the tools it provides ... See full document
11
Biofilms: Microbes and Disease
... binding and begins minutes after stage ...nutrients and planktonic bacteria ...formed and motility is decreased when cell aggregates become progressively layered with a thickness greater than 10 µm, ... See full document
5
UNIVERSIDADE NOVA DE LISBOA ESCOLA NACIONAL DE SAÚDE PÚBLICA Mestrado em Segurança do Doente 20102012
... A acreditação de uma instituição de saúde é um processo em que esta é avaliada por uma entidade independente e externa, normalmente de caráter não-governamental, que avalia a qualidade dos serviços dos cuidados com o ... See full document
123
Segurança alimentar e serviços de alimentação-revisão de literatura / Food safety and food services-literature review
... A mudança de hábitos alimentares pela população é notória, sendo que a alimentação fora do domicílio se tornou uma rotina para muitos cidadãos. Novas formas de serviços de alimentação também surgiram, como por exemplo os ... See full document
10
Epidemiological surveillance of foodborne disease in the Caribbean
... * organizing coordinated trade and consumer food safety education programs which encourage manage- ment to train its employees and to educate food handlers to be thei[r] ... See full document
2
Application of Bacillus sp. as a biopreservative for food preservation
... shelf-life and food quality to eliminate food-related illness and product spoilage, especially by the use of food ...of food without altering its nutritional ... See full document
11
Availability, safety, and quality of blood for transfusion in the Americas
... available, and they are also more likely to receive whole blood when they are ...countries in the Americas with a lower GNP per capita have proportionally more blood banks that actually collect blood than ... See full document
8
Characterization of allergens from several tree nuts and their role in plant food allergy
... common allergens in the ...different allergens (Tordesillas, ...IgE. Allergens are potted onto slides in ...µg) and sun seeds (S) (10 µg): A, staining with Blue Coomassie; B, ... See full document
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