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Spoilage investigation of pasteurized apple juice with visual defects identifies a potentially novel Acetobacter species as the primary spoilage agent.
Int J Food Microbiol
January 2025
Department of Food Science, Cornell University, Ithaca, NY 14853, United States.
Jellified materials were observed in spoiled pasteurized apple juice that contained dimethyl dicarbonate (DMDC). Microbiological analysis showed a high microbial load (4-5 log CFU/mL) in the sample. Acetobacter spp.
View Article and Find Full Text PDFUltra-high-resolution brain MRI at 0.55T: bSTAR and its application to magnetization transfer ratio imaging.
Z Med Phys
January 2025
Department of Biomedical Engineering, University of Basel, Allschwil, Switzerland; Department of Radiology, Division of Radiological Physics, University Hospital Basel, Basel, Switzerland.
Purpose: This study aims to evaluate the feasibility of structural sub-millimeter isotropic brain MRI at 0.55 T using a 3D half-radial dual-echo balanced steady-state free precession sequence, termed bSTAR and to assess its potential for high-resolution magnetization transfer imaging.
Methods: Phantom and in-vivo imaging of three healthy volunteers was performed on a low-field 0.
Synaptive Magnetic Resonance Imaging for Stereotactic Radiosurgery.
Cureus
December 2024
Neurological Surgery, Jersey Shore Medical Center, Neptune, USA.
Introduction The Synaptive magnetic resonance imaging (MRI) system (Synaptive Medical, Toronto, Canada) is a midfield 0.5 T head-only scanner for imaging the head and neck in adults and pediatrics. The system received US FDA and Health Canada clearance for clinical use in 2020.
View Article and Find Full Text PDFPhysicochemical and sensory characterization of functional synbiotic Labneh fortified with the bacteriocin-producing Lactiplantibacillus plantarum strain GA7 and nano-encapsulated Tirmania pinoyi extract.
Microb Cell Fact
January 2025
Chemistry of Natural and Microbial Products Department, National Research Centre, El Buhouth St., Dokki, Giza, 12311, Egypt.
Background: Functional foods and dairy products are gaining global attention due to their nutritional value and health-promoting characteristics. Lactic acid bacteria (LAB) are one of the promising components included in these products, thanks to their probiotic properties and ability to produce bioactive compounds such as bacteriocins. On the other hand, ectomycorrhizal wild mushrooms (truffles) are known for their ethnomycological importance.
View Article and Find Full Text PDFImproved Functionality, Quality, and Shelf Life of -Type Camel Sausage Fortified with Spirulina as a Natural Ingredient.
Foods
December 2024
Facultad de Veterinaria, Instituto Agroalimentario de Aragón-IA2, Universidad de Zaragoza-CITA, 50013 Zaragoza, Spain.
The objective of the present work was to examine the effect of incorporating spirulina powder (SP) in -type sausages made exclusively with camel meat, as well as to evaluate its physicochemical, microbiological, and sensory quality attributes and its prebiotic potential. The final purpose was to offer an innovative meat product to increase camel meat consumption. Several innovative fresh sausage formulations were developed using SP (00, 100, 250, and 500 mg/kg) and stored under vacuum conditions with refrigeration at 1 ± 1 °C for 35 days.
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