Advances in Food and Nutrition Research, Vol. 50 by Steve Taylor

By Steve Taylor

Advances in foodstuff and foodstuff examine acknowledges the critical courting among the nutrients and dietary sciences and brings jointly amazing and finished experiences that spotlight this dating. Contributions aspect the clinical advancements within the extensive components of nutrients technology and meals are meant to make sure that foodstuff scientists in academia and in addition to expert nutritionists and dieticians are stored knowledgeable referring to rising study and advancements in those very important disciplines.

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The eVect of Lactobacillus spp. in the attachment of enterotoxigenic Escherichia coli to isolated porcine enterocytes. J. Appl. Bacteriol. 77, 115–220. , and Pivnick, P. 1987. Role of adhering microflora in competitive exclusion of Salmonella from young chicks. J. Food Prot. 50, 928–932. E. 1996. Biopreservation by lactic acid bacteria. A. v. Leeuwenhoek. 70, 331–345. E. W. 1991. Bacteriocin production by lactic acid bacteria: Potential for use in meat preservation. Trends Food Sci. Technol. 2, 247–251.

J. Appl. Bacteriol. 55, 241–245. MetchnikoV, E. 1907. ‘‘The Prolongation of Life’’. Heinemann, London. J. C. 1994. Evidence that dissipation of proton motive force is a common mechanism of action for bacteriocins and other antimicrobial proteins. Int. J. Food Microbiol. 24, 53–74. , and Bottazzi, V. 1983. Identification of chloramphenicol resistance plasmids in Lactobacillus reuteri and Lactobacillus acidophilus. Int. J. Microbiol. 1, 1–5. Moxley, R. 2003. Comparison of the eYcacy of vaccination and probiotic feeding for reducing the prevalence of E.

Exposure of yeast to 5% date extract showed evidence of weakening in the cell wall of the yeast, with indications of cell distortion and partial collapse in some cases. Increasing the concentration of date extract (20%, w/v) led to more drastic damage to the yeast, which resulted in cell lysis and concurrent leakage of cytoplasmic material with eventual cell death. Natural occurrence of aflatoxins on oranges in Egypt was investigated by Ragab et al. (1999). Thirty‐two percent of oranges collected from a local market contained either all four major aflatoxins or a combination of aflatoxin B1 and aflatoxin G1.

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