Weizmannia coagulans (formerly Bacillus coagulans) is a spore-forming and lactic acid-producing bacterium. It has recently attracted much attention from researchers food manufacturers due to its probiotic functions stability in processing storage. W. capable of improving gut health through the regulation microbiota, modulation immunity, digestibility metabolism. Spores, germina...

The effect of combining irradiation and heat (i.e., irradiation followed by heat [IR-H]) on Salmonella Enteritidis and Salmonella Senftenberg inoculated into liquid whole egg (LWE) with added nisin, EDTA, sorbic acid, carvacrol, or combinations of these GRAS (generally recognized as safe) additives was investigated. Synergistic reductions of Salmonella populations were observed when LWE samples...

(a) The indirect human food ingredients listed in this part have been reviewed by the Food and Drug Administration and determined to be generally recognized as safe (GRAS) for the purposes and under the conditions prescribed, providing they comply with the purity specifications listed in this part or, in the absence of purity specifications, are of a purity suitable for their intended use in ac...

Background: Lactic acid bacteria are regarded the most important concerning food fermentation, pharmaceutical and special dietary applications. Strains have been isolated from environments rich in available carbohydrate substrates, such as feed, but also human animal cavities sewage plant material. Besides lactic acid, other side products include acetate, ethanol, CO2, formate succinate. The ad...

human t-lymphotropic virus type i (htlv-1) is an endemic virus in iran and other regions that is associated with multiple diseases including adult t-cell leukemia/ lymphoma and a chronic debilitating neuroinflammatory disease, htlv-1-associated myelopathy/tropical spastic paraparesis (ham/tsp). ham/tsp is seen in approximately 2% of htlv-1-infected people with symptoms such as back pain, weakne...

Herbs and spices have been used since ancient times to improve the sensory characteristics of food, to act as preservatives and for their nutritional and healthy properties. Herbs and spices are generally recognized as safe (GRAS) and are excellent substitutes for chemical additives. Essential oils are mixtures of volatile compounds obtained, mainly by steam distillation, from medicinal and aro...

Human T-lymphotropic virus type I (HTLV-1) is an endemic virus in Iran and other regions that is associated with multiple diseases including adult T-cell leukemia/ lymphoma and a chronic debilitating neuroinflammatory disease, HTLV-1-associated myelopathy/tropical spastic paraparesis (HAM/TSP). HAM/TSP is seen in approximately 2% of HTLV-1-infected people with symptoms such as back pain, weakne...

Sodium chloride (NaCl) is the most commonly used ingredient to provide salty taste to foods. However, excess sodium in the bloodstream has been associated with the development of several chronic noncommunicable diseases. In order to limit sodium intake to levels considered safe, the World Health Organization (WHO) recommends for adults a daily intake of not more than 5 g of NaCl (less than 2 g ...

Background. Phytate (myo-inositol hexakisphosphate) is a naturally occurring compound in plants. Due to chelation of several dietary minerals, it acts as a potent anti-nutrient in foods. Degradation of phytate has previously been found to significantly improve absorption of nutritionally important minerals, such as iron and zinc, in the human intestine. By removing regulatory genes for phytase ...