The production of safe foods with little or no artificial preservatives is one of the foremost
leading challenges for food manufacturing industries because synthetic antimicrobial agents …

Pathogens found in food are believed to be the leading cause of foodborne illnesses; and
they are considered a serious problem with global ramifications. During the last few …

Lactic acid bacteria (LAB) are common microorganisms found in various ecosystems
including in plants, fermented foods, and the human body. Exploring the biodiversity of lactic …

Nano-sized nickel magnesium copper zircon silicate (1MgO: 2CuO: 4SiO 2: 2.3 ZrO 2: 0.7
NiO) nanocomposite was prepared using sol-gel alkoxide precursors and calcined at 700° …

Cheese consumption is increasing as well as the consumer preference for artisanal
cheeses. The unique flavour and smell characteristics reported by the consumers are …

The biodeterioration of food products remains a significant public health concern, and
ensuring a safe food supply is a substantial challenge for the food industry. The …

Egg yolk is a coproduct of egg white processing. The protein hydrolysis of egg yolks to
exhibit antimicrobial activity is a strategy for its valorization. The objective of this study is to …

Ripened foods of animal origin comprise meat products and dairy products, being
transformed by the wild microbiota which populates the raw materials, generating highly …

The objective of the study was to develop a transdermal nanoformulation of hesperidin
(HSP) against Proteus vulgaris (P. vulgaris). Based on the low water solubility of HSP, we …

The aim of the present study was to produce lactoferrin (L) and chitosan (C) nanoparticles by
ionic cross-linking with TPP and thereby increase the antimicrobial activity of biopolymers …