检索结果-南通市图书馆

Recent developments of lactic acid bacteria and their metabolites on foodborne pathogens and spoilage bacteria:Facts and gaps

引用

Food Bioscience 2022年第3期47卷 1312-1329页

作者： Hafize Fidan Tuba Esatbeyoglu Vida Simat Monica Trif Giulia Tabanelli Tina Kostka Chiara Montanari salam a.ibrahim FatihÖzogul Department of Tourism and Culinary Management University of Food Technologies4002PlovdivBulgaria Institute of Food Science and Human Nutrition Gottfried Wilhelm Leibniz University HannoverAm Kleinen Felde 3030167HannoverGermany University Department of Marine Studies University of SplitRuđera Boškovića 3721000SplitCroatia Centre for Innovative Process Engineering (CENTIV) GmbH 28857SykeGermany Department of Agricultural and Food Sciences University of Bologna40127BolognaItaly Food Microbiology and Biotechnology Laboratory North Carolina Agricultural and Technical State UniversityGreensboroNC27411USA Department of Seafood Processing Technology Faculty of FisheriesCukurova University01330AdanaTurkey

Lactic acid bacteria(LAB)are common microorganisms found in various ecosystems including in plants,fermented foods,and the human *** the biodiversity of lactic acid microflora and characterization of LAB is a new approach to form a variety of starter communities to create innovative nutritional food *** has been growing interest in LAB isolated from non-dairy environments as these bacteria exhibit significant metabolic diversity and have unique taste-forming *** may be prevented,or treated by LAB but the treatment of disease conditions with LAB is highly dependent on the host's microbiome and diet and varies in both effectiveness and side effects from individual to *** perspectives on the study of LAB may be related to the expansion of our knowledge in the fields of genetics and genetic *** application of genetic science may help to improve existing strains and develop new strains with characteristics designed for specific ***,the preservative effects of LAB and their metabolites,as well as their interaction on the growth of food borne pathogens and food spoilage microorganisms were *** addition,the competitive models for microbial growth between LAB and other microorganisms as well as the role of LAB in the elimination of toxic compounds in food products were ***,the review provided an overview of the risks and benefits of using LAB in the food industry.

关键词： Lactic acid bacteria Starter culture Fermented products Food-borne pathogens Microbial interaction

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Critical review of radio-frequency(RF)heating applications in food processing

引用

Food Quality and Safety 2019年第2期3卷 81-91页

作者： Ammar Altemimi Salah Naji Aziz Asaad R.S.Al-HiIphy Naoufal Lakhssassi Dennis G.Watson salam a.ibrahim Department of Food Science College of AgricultureUniversity of BasrahIraq Department of Plant Soil and Agricultural SystemsSouthern Illinois University at CarbondaleCarbondaleUSA North Carolina A&T State University GreensboroUSA

Conventional thermal treatment in food processing relies on the transfer of heat by conduction and *** alternative to this conventional thermal treatment is radio-frequency(RF)heating in which electromagnetic energy is transferred directly to the heated *** longer wavelengths of RF compared with microwaves are able to penetrate further into the food products resulting in more even heating.A review of RF heating for the food processing industry is presented here with an emphasis on scientific principles and the advantages and applications of *** of RF heating include blanching,thawing,drying,and processing of *** heating represents considerable potential for additional research and the transfer of technology to the food processing *** simulation can be used to improve RF heating ***,the heating uniformity in the rotated eggs is greater than in the static *** has also been used to blanch vegetables to increase ascorbic acid content to achieve the highest vitamin C *** use of the thawing technology has resulted in better quality of treated *** has been increased interest in the RF-drying method due to the homogeneity of heating,greater penetration depth,and more stable control of the product ***-treated meat had improved quality and coagulation with acceptable taste and *** addition,RF heating is used in pasteurization of yogurt and destruction of microorganisms in liquid and solid foods.

关键词： heating radio frequency non-thermal dielectric properties

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Effect of Cooking Methods on the Chemical Compounds Associated with Umami Taste in Duck Breast Meat

引用

Journal of Food Science and Engineering 2018年第2期8卷 65-73页

作者： Zhao Shuangjuan Feng Xi Huang Zhicheng Duan Changsheng Tang Jixia Lei Xiaoyu salam a.ibrahim Liu Ying Huang Wen College of Food Science and Technology Huazhong Agricultural UniversityWuhan 430070HubeiChina Department of Family and Consumer Sciences North Carolina A&T State UniversityNorth CarolinaGreensboro 27411United States

Dry-curing,wet-curing,stewing and marinating are sequential Chinese traditional meat-processing methods dating back thousands of years ***,little information is available about the contribution of each processing stage to the umami taste in duck breast ***,effects of those meat-processing methods on umami taste related chemical compounds were determined in this ***-curing significantly increased free amino acids,oligopeptides and nucleotides and nucleotides degradation products(P<0.05),however,in the following wet-curing,stewing and marinating stages,the percentages of inosine and hypoxanthine were gradually *** tongue and principle component analysis results revealed the difference between dry-cured/wet-cured duck breast meat and marinated/stewed duck breast meat was due to the increase of free amino acids,oligopeptides and inosine ***,dry-curing is an important stage in meat processing,not only it produces a pool of taste related compounds,it also stimulates the enzyme activities in the ***,in the stewing stage,the umami taste profile of duck breast meat was gradually *** can conclude that dry-curing and stewing are the two crucial stages to form the umami taste profile in duck breast meat.

关键词： Duck breast meat free amino acids oligopeptides nucleotides inosine monophosphate

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Swarming Behavior of Harris Hawks Optimizer for Arabic Opinion Mining

引用

Computers, Materials & Continua 2021年第12期69卷 4129-4149页

作者： Diaa salam Abd Elminaam Nabil Neggaz ibrahim Abdulatief Ahmed Ahmed El Sawy Abouelyazed Department of Information Systems Faculty of Computers and Artificial IntelligenceBenha University12311Egypt Department of Computer Science Faculty of Computer ScienceMisr International UniversityEgypt Universite des Sciences at de la Technologie d’Oran Mohamed Boudiaf USTO-MBBP 1505EL M’naouer31000 OranLaboratoire Signal Image Parole(SIMPA)Department d’informatiqueFaculte des Mathematiques et InformatiqueAlgerie Department of Computer Science Faculty of Computers and Artificial IntelligenceBenha University12311Egypt Department of Computer Science Obour High Institute for Computers and InformaticsEgypt

At present,the immense development of social networks allows generating a significant amount of textual data,which has facilitated researchers to explore the field of opinion *** addition,the processing of textual opinions based on the term frequency-inverse document frequency method gives rise to a dimensionality *** study aims to detect the nature of opinions in the Arabic language employing a swarm intelligence(SI)-based algorithm,Harris hawks algorithm,to select the most relevant *** experimental study has been tested on two datasets:Arabic Jordanian General Tweets and Opinion Corpus for *** terms of accuracy and number of features,the results are better than those of other SI based algorithms,such as grey wolf optimizer and grasshopper optimization algorithm,and other algorithms in the literature,such as differential evolution,genetic algorithm,particle swarm optimization,basic and enhanced whale optimizer algorithm,slap swarm algorithm,and ant–lion optimizer.

关键词： Arabic opinion mining Harris hawks optimizer feature selection AJGT and OCA datasets

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Moisture and Temperature Response of Structural and Lithology based Thermophysical and Energy Saving Traits of Limestone using Experimental and Least-Square Fitting Methods

引用

Journal of Thermal Science 2021年第2期30卷 551-561页

作者： Farah Anjum Muhammad Yasin Naz Abdul Ghaffar Shazia Shukrullah Nasser M AbdEl-salam Khalid Aref ibrahim Department of Physics University of AgricultureFaisalabad 38040Pakistan Arriyadh Community College King Saud UniversityArriyadh 11437Saudi Arabia College of Engineering Muzahimiyah BranchKing Saud UniversityRiyadh 11451Saudi Arabia Department of Physics College of Arts and SciencesUniversity of JhangJhang 35200Pakistan

Thermophysical analysis of the crustal rocks is important for heat transfer determination and insulation purposes to save energy in *** the presented work,thermophysical properties of four limestones were investigated in dry and moist state under ambient conditions by using a transient plane source method.A thermal constant analyzer was used to raise the sample temperature and to measure the thermal properties in the temperature range of 300 K to 433 *** conductivity and diffusivity were measured by developing a linear relationship between temperature response of TPS (transient plane source) sensor and dimensionless time function through least-square fitting *** experimental observations and predicted thermal conductivity of samples have shown that in-situ observations are important to determine the thermal properties *** effect of temperature on thermal properties of limestone was defined by considering the chemical composition of the samples and associated heat transfer *** thermal conductivity and diffusivity of limestone decreased while specific heat capacity increased with a rise in *** overall findings indicate that the spinoff of this research is useful in studying the reliance of thermophysical properties of rocks on their structures and lithology.

关键词： limestone thermophysical properties transient plane source(TPS) thermal conductivity

来源：

维普期刊数据库

同方期刊数据库评论

在线全文

学校读者我要写书评

暂无评论

Microstructure, Corrosion, and Fatigue Properties of Alumina-Titania Nanostructured Coatings

引用

Journal of Surface Engineered Materials and Advanced Technology 2011年第3期1卷 101-106页

作者： Ahmed ibrahim Abdel salam Hamdy 不详

Air Plasma spray process was used to deposit a conventional and nanostructured Al2O3-13 wt% TiO2 coatings on a stainless steel substrates. Morphology of the powder particles, microstructure and phase composition of the coatings were characterized by XRD and SEM. Potentiodynamic polarization tests and Electrochemical Impedance Spectro- scopy (EIS) were used to analyze the corrosion of the coated substrate in 3.5% NaCl solutions to determine the opti-mum conditions for corrosion protection. The fatigue strength and hardness of the coatings were investigated. The experimental data indicated that the nanostructured coated samples exhibited higher hardness and fatigue strength compared to the conventional coated samples. On the other hand, the conventional coatings showed a better localized corrosion resistance than the nanostructured coatings.

关键词： Nanostructured Coatings Alumina-Tiania Fatigue Strength Corrosion Resistance

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Current Limitations and Challenges with Lactic Acid Bacteria: A Review

引用

Food and Nutrition Sciences 2013年第11期4卷 73-87页

作者： Saeed A. Hayek salam A. ibrahim Food & Nutritional Sciences Program North Carolina Agricultural and Technical State University Greensboro USA.

Lactic acid bacteria (LAB) play a critical role in food, agricultural, and clinical applications. The fast growing characteristics of LAB and their metabolic activity have been the key in most applications including food production, agricultural industry, and probiotics. However, the biochemical and biophysical environments have significant effect on the growth and metabolic activity of LAB. While the biochemical conditions are most likely established, controlling and optimizing of biochemical conditions have many limitations and challenges. In addition to selecting the right strain, desirable metabolic processes required optimizing and controlling the available nutrients including sugars, peptides, free amino acids, minerals, and vitamins in addition to buffering agents. Thus, much of research was conducted to understand the impact of available nutrients on the growth and metabolic activities of LAB. However, only a few nutritional parameters could be controlled at a time while holding other parameters constant. The nutritional parameters may also interact with each other resulting in faulty results. Characteristics of LAB such as fastidiousness in their nutritional requirements, ability to produce acid and antimicrobial compounds, and variations in the nutritional requirements among strains have added additional limitations and challenges in this regard. Thus, chemically defined media (CDM) were suggested to deal with different limitations and challenges. However, due to differences in growth conditions, results obtained in CDM may face some obstacles when it comes to industrial applications. Thus, this paper aimed to review the recent data in regard to the role of the nutritional requirements of LAB in optimizing and controlling metabolic activities and to discuss the associated limitations and challenges.

关键词： Lactic Acid Bacteria Metabolic Activity Nutritional Requirements Limitations Challenges

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Supervised Machine Learning-Based Prediction of COVID-19

引用

Computers, Materials & Continua 2021年第10期69卷 21-34页

作者： Atta-ur-Rahman Kiran Sultan Iftikhar Naseer Rizwan Majeed Dhiaa Musleh Mohammed Abdul salam Gollapalli Sghaier Chabani Nehad ibrahim Shahan Yamin Siddiqui Muhammad Adnan Khan Department of Computer Science College of Computer Science and Information TechnologyImam Abdulrahman Bin Faisal UniversityDammam31441Saudi Arabia Department of Computer Information System College of Computer Science and Information TechnologyImam Abdulrahman Bin Faisal UniversityDammam31441Saudi Arabia Department of CIT Faculty of Applied StudiesKing Abdulaziz UniversityJeddah21589Saudi Arabia Department of Computer Science&Information Technology Superior UniversityLahore54000Pakistan Directorate of IT The Islamia University of BahawalpurBahawalpur63100Pakistan School of Computer Science National College of Business Administration and EconomicsLahore54000Pakistan Department of Computer Science Minhaj University LahoreLahore54000Pakistan Department of Computer Science Faculty of ComputingRiphah International University Lahore CampusLahore54000Pakistan

COVID-19 turned out to be an infectious and life-threatening viral disease,and its swift and overwhelming spread has become one of the greatest challenges for the *** yet,no satisfactory vaccine or medication has been developed that could guarantee its mitigation,though several efforts and trials are *** around the globe are striving to overcome the COVID-19 spread and while they are finding out ways for early detection and timely *** this regard,healthcare experts,researchers and scientists have delved into the investigation of existing as well as new *** situation demands development of a clinical decision support system to equip the medical staff ways to timely detect this *** state-of-the-art research in Artificial intelligence(AI),Machine learning(ML)and cloud computing have encouraged healthcare experts to find effective detection *** study aims to provide a comprehensive review of the role of AI&ML in investigating prediction techniques for the COVID-19.A mathematical model has been formulated to analyze and detect its potential *** proposed model is a cloud-based smart detection algorithm using support vector machine(CSDC-SVM)with cross-fold validation *** experimental results have achieved an accuracy of 98.4%with 15-fold cross-validation *** comparison with similar state-of-the-art methods reveals that the proposed CSDC-SVM model possesses better accuracy and efficiency.

关键词： COVID-19 CSDC-SVM artificial intelligence machine learning cloud computing support vector machine

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Comparison between <i>E. coli</i>O157:H7 and <i>Bifidobacterium</i>spp. Activity in Almond Pudding Infant Supplemental Food

引用

Food and Nutrition Sciences 2011年第9期2卷 909-915页

作者： Rashin Sedighi Mehrdad Tajkarimi salam A. ibrahim 不详

Almond pudding is a common traditional Iranian complementary food for infants after starting solid foods. Escherichia coli O157:H7 is one of the leading pathogenic microorganisms that cause serious foodborne disease in different populations including infants. The large intestine of breast-fed infants is colonized predominantly by bifidobacteria, which have a protective effect against acute diarrhea. The study objective of this research was to screen the survival characteristics of E. coli O157:H7 as well as four strains of Bifidobacterium subspecies (spp.) in almond pudding. The bacterial strains were studied after three and six hours of incubation at 37℃ in-vitro. Luria-Bertani (LB) broth was used as a basic medium for both Bifidobacterium spp. and E. coli experiments in anaerobic and aerobic conditions, respectively. The viability of Bifidobacterium spp. increased from 2.46 ± 0.2 to 6.57 ±1.3 log10 CFU/ml in low inoculum and from 4.53 ± 0.7 to 7.2 ± 0.4 in high inoculum experiments in 6 hours. However, the growth of E. coli O157:H7 from 3.12 ± 0.2 to 4.99 ± 0.1 log10 CFU/ml was significantly (P < 0.05) lower compared to Bifidobacterium spp. The results illus- trate impaired growth of E. coli O157:H7 and enhanced growth of Bifidobacterium spp. in almond pudding. The finding demonstrated that almond pudding in infant’s diet may indirectly enhance the protection against survival and growth of E. coli O157:H7 by increasing the Bifidobacterium spp. populations in infant’s gastrointestinal system.

关键词： Escherichia coli O157:H7 Bifidobacterium spp. Infant Complementary Food

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

Nutritional Value of Date Fruits and Potential Use in Nutritional Bars for Athletes

引用

Food and Nutrition Sciences 2020年第6期11卷 463-480页

作者： Sulaiman Aljaloud Heather L. Colleran salam A. ibrahim College of Sport Sciences and Physical Activity King Saud University Riyadh KSA Food and Nutritional Sciences Program College of Agriculture and Environmental Sciences North Carolina A&T State University Greensboro NC USA

The date palm (Phoenix dactylifera L.) is one of the oldest primary staple crops in Southwest Asia and North Africa. Date palms are also grown in Australia, Mexico, South America, Southern Africa, and the United States, especially in Southern California, Arizona, and Texas. Date fruit is a high nutritional value food that is rich in carbohydrates, dietary fibers, proteins, minerals and vitamin B complex such as thiamine (B1), riboflavin (B2), niacin (B3), pantothenic (B5), pyridoxine (B6), and folate (B9). Carbohydrates comprise 70% of date fruit mainly as fructose and glucose. Minerals in date fruits are calcium, iron, magnesium, selenium, copper, phosphorus, potassium, zinc, sulfur, cobalt, fluorine, and manganese. Date fruits are highly nourishing and may thus confer numerous potential health benefits. In recent years, a huge interest in the abundant health promoting properties of date fruits has led to the need to develop new food products using dates as a source of nutrients. Thus, the aim of this paper is to review the nutritional value of date fruits in the context of the potential use of dates in nutrition bars for athletes.

关键词： Date Palm Health Benefits Nutritional Value Athletes

来源：

维普期刊数据库评论

在线全文

维普期刊数据库

学校读者我要写书评

暂无评论

欢迎您,

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案：

请选择收藏分类：

通借通还

欢迎您,

建议与咨询 留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

时间限定

文献类型

馆藏选择

核心期刊

语言

文献类型

帮助

文字说明：

检索规则说明：

检索范例：

分类表

所选分类

限定检索结果

文献类型

馆藏范围

日期分布

学科分类号

主题

机构

作者

语言

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

在线全文

请选择保存的检索档案： 新增检索档案 确定 取消

请选择收藏分类： 新增自定义分类 确定 取消

通借通还

建议与咨询留下您的常用邮箱和电话号码，以便我们向您反馈解决方案和替代方法

请选择保存的检索档案：

请选择收藏分类：