We herein analyzed the diversity of microbes involved in anaerobic sulfur oxidation in an upflow anaerobic sludge blanket (UASB) reactor used for treating municipal sewage under low-temperature conditions. Anaerobic sulfur oxidation occurred in the absence of oxygen, with nitrite and nitrate as electron acceptors; however, reactor performance parameters demonstrated that anaerobic conditions we...

The Cosmetic Ingredient Review Expert Panel assessed the safety of 34 microbial polysaccharide gums for use in cosmetics, finding that these ingredients are safe in cosmetic formulations in the present practices of use and concentration. The microbial polysaccharide gums named in this report have a variety of reported functions in cosmetics, including emulsion stabilizer, film former, binder, v...

Background: Fillet is a popular part of chicken carcass which its high perishability is an economic problem. The present research was designed to study the microbial, chemical, and sensorial properties of chicken fillets coated by gelatin-Carboxymethyl Cellulose (CMC) film containing Essential Oil (EO) of Bene (Pistacia atlantica). Methods: The chicken fillets were coated by gelatin-CMC film c...

A statistical study has been performed by using two years of DMSP (Defense Meteorological Satellite Program) plasma observations to investigate the seasonal effect of SAPS (subauroral polarization stream) on the ion upflow in the duskside ionosphere of the Northern Hemisphere. There are obvious upflows occurring in the topside ionosphere around the SAPS region, exceeding 200 m s−1 at winter sol...

Objective(s): The aim of this study was to improve different characteristics including antibacterial, antioxidant and physical properties of nanochitosan film by incorporating Mentha spicata essential oil (EO) and methanolic pomegranate peel and grape seed extracts. Methods: The determination of the chemical composition of M. spicata EO was conducted by means of gas chromatography with ma...

background and objective: edible, biodegradable films, by acting as barriers to control the transfer of moisture, oxygen, lipids, and flavours, can prevent quality deterioration and increase the shelf life of food products. on the other hand, regarding edible film capacity in transferring food additives, extending shelf-life of food products could be considered. so by adding antimicrobial-antio...

Conditioning film developed on the glass panels was analyzed for organic carbon and nitrogen, total carbohydrates, aldoses, uronic acids and proteins. These compounds showed non-linear increase over the period of immersion. Total carbohydrates-C, aldoses-C, uronic acid-C, and protein-C accounted for 5.59 to 23.50 %, 0.6 to 5 %, 1 to 5 %, and 4 to 14 % of organic carbon, respectively, while aldo...

Procyanidins, which are natural antioxidants and antimicrobials found in grapes, enhance the quality and extend the shelf life of meat. We explored the effects of edible films incorporating procyanidins on pork loin stored for various times. Procyanidins (0, 0.1, and 0.3%, w/w) were incorporated into the edible films. We assessed meat color, pH, levels of volatile basic nitrogen (VBN) and 2-thi...