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Viability of and Escherichia coli O157:H7 and Listeria monocytogenes in a delicatessen appetizer (yogurt-based) salad as affected by citrus extract (Citrox©) and storage temperature
(
Elsevier
, 2018 , Article)
The antimicrobial effect of citrus extract (at 1 mL/kg [C1] and 2 mL/kg [C2]) on naturally occurring microbiota and inoculated pathogens (E. coli O157:H7 and L. monocytogenes at ca. 6 log cfu/g) in the traditional Greek ...
Impact of food safety training on the knowledge, practice, and attitudes of food handlers working in fast-food restaurants
(
Emerald Publishing Limited
, 2019 , Article)
Purpose
In many developing countries, the main source of food related illness is the fast foods restaurants. Health inspections of fast-food restaurants may not be sufficient to ensure and enforce the food safety regulations. ...
Arsenic, cadmium, and lead contents of rice imported into Qatar-impact on intake
(
Emerald
, 2019 , Article)
Purpose
The purpose of this paper is to determine arsenic, cadmium and lead contents of rice imports and to estimate their impact on these heavy metal intakes in Qatar.
Design/methodology/approach
In total, 30 rice ...
A tracer microrheology for determination of viscoelasticity of dilute ovalbumin colloids
(
ICE Publishing
, 2021 , Article)
This study seems to be the first effort to determine the viscoelastic properties of dilute ovalbumin colloids using dynamic-light-scattering-based optical microrheology using carboxylated melamine microparticles as the ...
Exploring the Potential Medicinal Benefits of Ganoderma lucidum: From Metabolic Disorders to Coronavirus Infections
(
MDPI
, 2023 , Article)
Ganoderma lucidum is a medicinal mushroom that has been traditionally used in Chinese medicine for centuries. It has been found to have a wide range of medicinal properties, including antioxidant, anti-inflammatory, and ...
Comparison of camel, buffalo, cow, goat, and sheep yoghurts in terms of various physicochemical, biochemical, textural and rheological properties
(
Elsevier
, 2023 , Article)
Comparative physicochemical, biochemical, textural, and rheological properties of yoghurts produced using buffalo, camel, cow, goat, and sheep milk were analysed. The physicochemical, textural, and rheological properties ...