Comparative Studies on Tylosin and AF2 in Food Preservation.
نویسندگان
چکیده
منابع مشابه
Irradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
متن کاملEffects of Tylosin and Nisin on Canned Food Spoilage Bacteria
Many antibiotics have been screened for inhibition of sporeforming bacteria during the last 10 years in this laboratory. The effect of some of these antibiotics on canned food spoilage bacteria has previously been described (Denny and Bohrer, 1959). Recently, two antibiotics which eventually may be of use in food processing have been through a preliminary screening in this laboratory. These ant...
متن کاملApplications of Essential Oils in Food Preservation
Many food products are perishable by nature and require protection from spoilage during their preparation, storage and distribution to give them desired shelf-life. Because food products are now often sold in areas of the world far distant from their production sites, the need for extended safe shelf-life for these products has also expanded. Currently, there is a strong debate about the safety...
متن کاملIrradiation’ and its Potential to Food Preservation
In spite of the technologies developed during the last decade, the level of food loss is still high and is reported in many countries. According to the United Nations, more than 30 per cent of the mortality rate world-wide is caused by alimentary diseases. The desire of most countries to make food safer for consumption requires better food preservation and production techniques. In this regard,...
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ژورنال
عنوان ژورنال: NIPPON SHOKUHIN KOGYO GAKKAISHI
سال: 1964
ISSN: 0029-0394
DOI: 10.3136/nskkk1962.11.415