Lysozyme is a~ 14 kDa protein present in many mucosal secretions (tears, saliva, and
mucus) and tissues of animals and plants, and plays an important role in the innate …

Lysozyme, an important bacteriostatic protein, is widely distributed in nature. It is generally
believed that the high efficiency of lysozyme in inhibiting gram-positive bacteria is caused by …

In the light of promising potency of selenium nanoparticles in biomedical applications, this is
the first study to report the synergistic antibacterial activity of these nanoparticles and …

Human milk is uniquely optimized for the needs of the developing infant. Its composition is
complex and dynamic, driven primarily by maternal genetics, and to a lesser extent by diet …

Microfabrication technology has been adapted to produce micron-scale needles as a safer
and painless alternative to hypodermic needle injection, especially for protein …

Twelve years have passed since its last edition-making Antimicrobials in Foods, Third
Edition the must-have resource for those interested in the latest information on food …

High hydrostatic pressure (HHP) processing as a novel non-thermal method has shown
great potential in producing microbiologically safer products while maintaining the natural …

High hydrostatic pressure has the potential to produce high quality foods that are
microbiologically safe and with an extended shelf‐life. Micro‐organisms vary in their …

The purpose of this review is to describe the antibacterial properties and mode of action of
lysozyme against Gram-positive and Gram-negative bacteria, and to provide insight in the …

High pressure processing (HPP) allows the decontamination of foods with minimal impact
on their nutritional and sensory features. The use of HPP to reduce microbial loads has …