The effects of Shirazi thyme ( oil nanoemulsion on the quality of shrimp () during refrigerated storage.

The effects of carboxymethyl cellulose (CMC) coating incorporated with Shirazi thyme ( oil nano emulsion (SNE), in different concentrations (10, 20, and 30 mg/ml), on the melanosis and the quality of Pacific white shrimp () was investigated during 10 days in refrigerated temperature (4 ± 0.5 °C). The results showed that incorporating SNE into CMC could significantly ( < 0.

Evaluation of the effect of neutral electrolyzed water and peroxyacetic acid alone and in combination on microbiological, chemical, and sensory characteristics of poultry meat during refrigeration storage.

The objectives of this study were to evaluate the efficacy of near-neutral electrolyzed water (NEW) (100 and 200 µg/ml), peroxyacetic acid (PAA) (200 and 400 µg/ml), and their combination (NEW 100 µg/ml + PAA 200 µg/ml) on microbial quality, pH, TBARS value, and sensory quality of fresh chicken breast meat dipped into the solutions for 10 min at room temperature. Meat samples were tested immediately after treatments and on days 2, 4, and 6 of storage at 4℃. All treatments were effective in reducing microbial populations throughout the storage (P < 0.

Effects of two probiotic spores of Bacillus species on hematological, biochemical, and inflammatory parameters in Salmonella Typhimurium infected rats.

Salmonella infections have become a major health concern in recent decades. This pathogen has evolved to become resistant to antibiotics, which has caused problems in its treatment. As such, finding a novel preventive method is important in the treatment and management of this infection.

The effects of supplementation of and spores on the intestinal microflora and growth performance in rat.

Background And Objectives: The intestinal microflora has an important role in the health status. Since probiotics can balance the intestinal microflora, they have a lot of health beneficial effects. So the appropriate selection of probiotics can cause health-promoting effects.

Flaxseed mucilage: A natural stabilizer in stirred yogurt.

Today, there is much interest in the use of natural ingredients in the food industry. Flaxseed mucilage (FSM) stands out for its health benefits and functional characteristics. The effect of FSM and its combination with carboxymethylcellulose (CMC) on quality properties of stirred yogurt were investigated.

Effect of chitosan on spoilage bacteria, Escherichia coli and Listeria monocytogenes in cured chicken meat.

The effects of essential oil (EO) of oregano and chitosan on the microbial quality and growth inhibition of Listeria monocytogenes and Escherichia coli O157:H7 in the Iranian traditional ready-to-barbecue chicken was evaluated. Thus, three groups of samples were prepared. One of them was considered to evaluate for aerobic plate count (APC), lactic acid bacteria (LAB), psychrophilic and enterobacteriacae counts and the other two groups were inoculated with E.