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Electrochemical Method for the Assay of Organic Peroxides Directly in Acetonitrile.
Molecules
January 2025
Department of Physical Chemistry, Plovdiv University "Paisii Hilendarski", 24, Tzar Assen Str., 4000 Plovdiv, Bulgaria.
Lipid peroxidation is a major process that determines the quality of various oil samples during their use and storage, in which the primary products are hydroperoxides (HP'). HP' are very stable compounds at ambient conditions and are harmful to human health. Therefore, the evaluation of the degree of oil oxidation is an excellent tool for ensuring food safety.
View Article and Find Full Text PDFPhysicochemical and functional properties of a novel clodronate-containing chelating gel: A comparative in vitro study.
Int Endod J
December 2024
School of Dentistry, The University of Queensland, Brisbane, Queensland, Australia.
Aim: All commercial chelating gels contain EDTA which reacts chemically with sodium hypochlorite (NaOCl). This research aimed to develop a non-EDTA clodronate gel and to measure physicochemical and functional gel properties of the novel and commercial gels.
Methodology: A 1.
Photosensitizers and pigments in raw meat such as porphyrins, riboflavin, and myoglobin after incorporation with light beam prompt the generation of singlet oxygen (O) from triplet oxygen (O) and cause oxidative rancidity of meat products. In this study, the results of photooxidation reactions of sheep erythrocyte (red blood cell) model as a model rich in hemoglobin and phospholipids bilayer, and oleic acid model were obtained by H NMR spectroscopy, TBARS assay, and iodometric titration. In both models, the rate of lipid photooxidation in the presence of hydroalcoholic extracts of Turmeric ( L.
View Article and Find Full Text PDFAntimicrobial Resistance and Public Health Risks Associated with Staphylococci Isolated from Raw and Processed Meat Products.
Foodborne Pathog Dis
January 2025
Virus Research and Diagnostic Laboratory, Department of Microbiology, Government Medical College, Baramulla, India.
This study aimed at evaluating the occurrence, antibiotic resistance, and β-lactamase production in isolates recovered from meat and meat products, as well as the incidence of antimicrobial resistance (AMR) genes in these bacterial isolates. The prevalence of was very high (75% and 50%) in street kebab and raw buffalo meat, respectively. The antibiotic resistance and susceptibility behavior showed that 82% of the isolates were resistant to β-lactam antibiotics such as aztreonam, followed by methicillin (68%), oxacillin (54%), cefepime (36%), ceftazidime (34%), cefaclor (24%), cefotaxime (22%), ertapenem (4%), meropenem and imipenem (2%).
View Article and Find Full Text PDFInnovative technology integration: E tongue, near infrared grain tester & machine vision approaches for amylose content & quality characterization.
Food Chem X
December 2024
Division of Food Science and Technology, Sher-e-Kashmir University of Agriculturual Sciences and Technology of Kashmir, Shalimar 190025, India.
-tongue, machine vision and NIR systems were used to standardize the quality measurements in twenty rice genotypes grown in Highland Himalayan regions of Kashmir, in order to overcome the constraints of manual measurements. showed highest amylose content of 20.74 % and 20.
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