Search results for "Veterinary Science"
showing 10 items of 2359 documents
Antifungal activity of peracetic acid against toxigenic fungal contaminants of maize and barley at the postharvest stage
2021
Abstract Contamination of maize and barley grain during storage by the toxigenic fungi Aspergillus flavus (A. flavus) and Penicillium Verrucosum (P. verrucosum) is both an economic and a public health problem, especially in less industrialized countries. Peracetic acid (PA) is a compound used for the disinfection of food and food contact surfaces. Unlike other disinfectants, it leaves no toxic residues and its decomposition products (CH3COOH, O2 and H2O) are environmentally friendly. In order to apply PA to preserve maize and barley grain during storage, first, the Minimum Inhibitory Concentration (MIC) and Minimum Fungicidal Concentration (MFC) against both fungi were determined in a 96-we…
Biopreservation of tomatoes using fermented media by lactic acid bacteria
2020
Abstract Post-harvest spoilage fungi in tomatoes represent an economic loss for industry and consumers. There is currently an increasing demand for novel applications of bio-preservatives as replacers of chemical additives and pesticides in food. In this study, nine lactic acid bacteria strains isolated from tomato and sourdough were screened for antifungal activity in vitro against 33 fungal strains and used as bio-preservatives of tomato inoculated with Penicillium expansum and Aspergillus flavus. The identification of the compounds potentially responsible for the antifungal activity, such as organic acids, phenolic acids and volatile organic compounds (VOCs), were identified and quantifi…
Enzyme inactivation and evaluation of physicochemical properties, sugar and phenolic profile changes in cloudy apple juices after high pressure proce…
2019
The effect of high pressure processing (HPP) (200–600 MPa/5–45°C/1–15 min) on the enzyme activity and some quality parameters of cloudy apple juice during subsequent storage (4°C for 12 weeks) was investigated. Statistical analysis showed that pressure, temperature, and time had a significant effect (p < 0.05) on tissue enzyme activity, decreasing the activity of polyphenol oxidases (PPO) and peroxidases (POD). No significant changes in physicochemical parameters (pH, total soluble solids, sugars, and vitamin C) were observed after HPP treatments. The main polyphenols detected in apple juice were dichydrochalcones, being phloridzin the predominant (48.8 mg/L), and flavanols, with the highes…
Evaluation of microbiological and physico‐chemical parameters of retail ready‐to‐eat mono‐varietal salads
2019
An integrated microbiological and physico-chemical approach was applied to evaluate the decay of mono-varietal ready-to-eat escarole (Cichorium endivia var. latifolium) and red chicory (Cichorium intybus L. var. foliosum Hegi) during refrigeration. Total mesophilic microorganisms, including pseudomonads, and total psychrotrophic microorganisms were detected at high numbers in all samples just after packaging and at the expiry date. The dominant microbial populations analyzed by classical culture-dependent methods belonged to Pseudomonas and yeasts. Illumina sequencing identified Janthinobacterium lividum and Pseudomonas veronii as main species. Regarding the physico-chemical quality between…
Immediate Effects of Prescribed Burning on Soil Mite (Acari: Oribatida) Communities in a Scots Pine (Pinus Sylvestris) Forest, Latvia
2021
Abstract Prescribed burning is used to maintain and restore habitats, to protect and increase species bio-diversity. Knowledge about soil fauna is limited, especially on community responses to fire disturbances. The aim of this study was to determine the immediate effects of prescribed burning on soil armoured mite (Acari: Oribatida) communities, vegetation cover and soil physiochemical properties in a boreal Scots pine forest in Latvia. Soil samples were collected on the day of the prescribed burning in the protected landscape area “Ādaži” and 16 days after. No significant changes in abiotic factors were found. Fire significantly decreased the vegetation cover. After the burning, the total…
Effect of stocking time on yield and location of recapture in two forms of brown trout (Salmo trutta) when stocked in respect to migration activity
2003
Abstract Tagged 2-year-old trout smolts, Salmo trutta , were stocked into River Isojoki in 1996, 1997 and 1998 (a sea trout strain), and Lake Konnevesi in 1997 and 1998 (a brown trout strain) in April, May or June–July. Stocking dates were determined in respect to the migration activity of 100 PIT-tagged fish held in the laboratory. Migration activity was relatively similar in both trout forms each year. In April, movement activity was low; in May, movement activity of the PIT-tagged fish increased and in June–July, movement had ceased. There was a general tendency for lower migration activity in maturing males than for immature fish, but differences were not statistically significant every…
The development of the Norwegian wrasse fishery and the use of wrasses as cleaner fish in the salmon aquaculture industry
2017
Norway leads the world aquaculture production of Atlantic salmon Salmo salar and farmed Norwegian Atlantic salmon is currently consumed around the globe. However, sea lice infestation is a major problem faced by the salmon aquaculture industry in Norway and elsewhere. The use of wild-caught cleaner fish, mainly wrasses, has been recommended over the other available methods as the most economical and environmentally friendly option to control sea lice infestation in salmon farming. Here, we review the development of the Norwegian wrasse fishery and the use of wrasses as cleaner fish. In this document, we address the sea lice problem and introduce the main wrasse species employed as cleaner f…
Postharvest quality and sensory attributes of Ficus carica L
2017
The aim of this research was to evaluate the relationship between some physical and chemical characteristics and sensory descriptors of fig fruits ‘Dottato’ and ‘Melanzana’, belonging to the national germplasm bank of fig trees and cultivated in Southern Italy. The sensory principal descriptors used are external appearance, skin color, pulp color, odor, sweetness, stickiness, bitterness, juiciness, firmness, tannic taste and presence of achenes. Fresh weight, total soluble solids (TSS), titratable acidity (TA), TSS:TA, firmness, and sensory properties changed with cultivar. SSC was more correlated with sensory attributes than TA, but other factors may also be important in controlling this r…
Differential toxicity of simazine and diuron to Torilis arvensis and Lolium rigidum
1990
Summary: In a soil application, Torilis arvensis was nearly as susceptible as Lolium rigidum to simazine but was 18-fold more tolerant to diuron. Treat ment with diuron inhibited photosynthesis in L. rigidum but had only a limited effect in T. arvensis although chloroplasts isolated from both species displayed similar susceptibility. 14C-diuron degradation in plants was limited, with the formation of conjugates of mono-methyl-diuron in T. arvensis and N-dealkylated derivatives of diuron in L. rigidum. 14C-diuron entered the roots and was translocated throughout the leaves of L. rigidum but was restricted to stems, leaf petioles and leaf veins of T. arvensis. This difference in transport pat…
Effects of almond gum as texture and sensory quality improver in wheat bread
2016
International audience; The aim of this work was to investigate the effect of almond gum as dietary fibre source in enhancing the wheat bread quality. Different amounts of almond gum (2%, 5% and 10% (w/w)) were used in bread formulation. The volume, texture, crust and crumb colour, as well as the sensorial properties, were evaluated and compared to control (without almond gum). The obtained results showed that almond gum addition enhanced significantly the volume of bread. The highest volume was obtained using 2% almond gum concentration with 23.6% increase, compared to control. Using almond gum in bread formulation improved considerably its texture with a notable decrease in hardness by 61…