Genotyping, antibiotic resistance and prevalence of Arcobacter species in milk and dairy products
Sign Up to like & getrecommendations! Published in 2022 at "Veterinary Medicine and Science"
DOI: 10.1002/vms3.800
Abstract: Abstract Background Arcobacter spp. has been considered an emerging foodborne pathogen and a hazard to human health. The dairy chain has been isolated from different sources; nevertheless, data on Arcobacter occurrence in raw milk and… read more here.
Keywords: dairy products; arcobacter; milk dairy; resistance ... See more keywords
Diversity and evolution of Lactobacillus casei group isolated from fermented dairy products in Tibet
Sign Up to like & getrecommendations! Published in 2018 at "Archives of Microbiology"
DOI: 10.1007/s00203-018-1528-9
Abstract: Bacteria in Lactobacillus casei group, including Lactobacillus casei (L. casei), Lactobacillus paracasei (L. paracasei), and Lactobacillus rhamnosus (L. rhamnosus) are important lactic acid bacteria in the production of fermented dairy products and are faced with… read more here.
Keywords: diversity; casei group; group; dairy products ... See more keywords
Lactic acid bacteria isolated from dairy products as potential producers of lipolytic, proteolytic and antibacterial proteins
Sign Up to like & getrecommendations! Published in 2019 at "Applied Microbiology and Biotechnology"
DOI: 10.1007/s00253-019-09844-6
Abstract: Regular consumption of fermented dairy products helps maintain a healthy microbiota and prevent gut dysbiosis-linked diseases. The lactic acid bacteria (LAB) present in food enhance the digestibility of proteins, moderate the release of fatty acids,… read more here.
Keywords: lipolytic proteolytic; antibacterial proteins; dairy products; acid bacteria ... See more keywords
Determination of Major Sialic Acids in Dairy Products by Electrophoretic Stacking Technology with Contactless Conductivity Detection
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DOI: 10.1007/s12161-017-1082-0
Abstract: Synergistic stacking technique by combining field-amplified sample injection with moving chemical reaction boundary was developed for the sensitive determination of two major sialic acids, N-acetylneuraminic acid (NANA) and N-glycolylneuraminic acid (NGNA) based on capillary electrophoresis… read more here.
Keywords: sialic acids; conductivity detection; contactless conductivity; dairy products ... See more keywords
Development and Validation of a Multi-class UHPLC-MS/MS Method for Determination of Antibiotic Residues in Dairy Products
Sign Up to like & getrecommendations! Published in 2017 at "Food Analytical Methods"
DOI: 10.1007/s12161-017-1101-1
Abstract: In regard to the knowledge of provoking a worldwide resistance against antibiotics due to incorrect application and the resulting uptake of residues via the food chain, the European Union set maximum residue levels (MRLs) for… read more here.
Keywords: determination; method; class uhplc; dairy products ... See more keywords
Probiotic Features of Lactic Acid Bacteria Isolated from a Diverse Pool of Traditional Greek Dairy Products Regarding Specific Strain-Host Interactions
Sign Up to like & getrecommendations! Published in 2017 at "Probiotics and Antimicrobial Proteins"
DOI: 10.1007/s12602-017-9311-9
Abstract: The increased consumers’ interest on the positive role of food in wellbeing and health underscores the need to determine new probiotic microorganisms. Triggered by the fact that artisanal food products can be a valuable source… read more here.
Keywords: traditional greek; bacteria isolated; greek dairy; dairy products ... See more keywords
Modeling of rheological characteristics of the fermented dairy products obtained by novel and traditional starter cultures
Sign Up to like & getrecommendations! Published in 2018 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-3135-9
Abstract: Tree different fermented dairy products obtained by conventional and non-conventional starter cultures were investigated in this paper. Textural and rheological characteristics as well as chemical composition during 21Â days of storage were analysed and subsequent data… read more here.
Keywords: products obtained; dairy products; starter cultures; fermented dairy ... See more keywords
Two-year survey on the seasonal incidence of aflatoxin M1 in traditional dairy products in Egypt
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DOI: 10.1007/s13197-020-04254-3
Abstract: The most popular and economically important traditional dairy products in Egypt are raw milk, Karish cheese (an Arabian dairy product made from defatted cow milk) and Zabady (an Arabian yoghurt made from buffalo and cow… read more here.
Keywords: milk; traditional dairy; products egypt; dairy products ... See more keywords
Non-thermal emerging technologies and their effects on the functional properties of dairy products
Sign Up to like & getrecommendations! Published in 2018 at "Current opinion in food science"
DOI: 10.1016/j.cofs.2018.01.015
Abstract: Functional food is a relatively new concept, once there is not a worldwide definition, however, this term is increasingly widespread. The consumption of functional products is a new trend for the next years given the… read more here.
Keywords: functional properties; emerging technologies; non thermal; dairy products ... See more keywords
Genotyping of methicillin-resistant Staphylococcus aureus (MRSA) isolated from milk and dairy products in South Italy.
Sign Up to like & getrecommendations! Published in 2017 at "Food microbiology"
DOI: 10.1016/j.fm.2016.10.020
Abstract: Methicillin-resistant Staphylococcus aureus (MRSA) is a pathogen emerging in hospitals as well as community and livestock. MRSA is a significant and costly public health concern because it may enter the human food chain and contaminate… read more here.
Keywords: milk dairy; aureus; mrsa; dairy products ... See more keywords
Liquid chromatography-tandem mass spectrometry method for the analysis of N-(3-aminopropyl)-N-dodecylpropane-1,3-diamine, a biocidal disinfectant, in dairy products.
Sign Up to like & getrecommendations! Published in 2018 at "Food chemistry"
DOI: 10.1016/j.foodchem.2018.04.080
Abstract: A novel and reliable method to quantify residual levels of N-(3-aminopropyl)-N-dodecylpropane-1,3-diamine in dairy products using ion-pairing reversed-phase liquid chromatography-tandem mass spectrometry (LC-MS/MS) was developed and fully validated. Sample extraction was done with salting-out technique using… read more here.
Keywords: dodecylpropane diamine; dairy products; method; aminopropyl dodecylpropane ... See more keywords