The debate over foie gras has been marked by much emotion. Opponents of foie gras refer mainly to personal feelings and observations rather than from experimental approaches. Opponents generally assert that the “cruelty” is quite obvious and there is, therefore, no need for scientific investigation. In an effort to answer factually questions about the science of foie gras production on geese an...

Microalgae are currently used for the production of food compounds. Recently, few microalgae species have been investigated as potential biofactories for the production of biopharmaceuticals. Indeed in this context, microalgae are cheap, classified as Generally Recognized As Safe (GRAS) organisms and can be grown easily. However, problems remain to be solved before any industrial production of ...

Lactic acid bacteria (LAB) have a major role in biopreservation of foods because they are considered safe and are designated as GRAS (Generally Recognized as Safe) organisms. The preservative property of LAB is attributed to the combined action of a range of antimicrobial substances viz. lactic acid, acetic acid, propionic acid, carbon dioxide, hydrogen peroxide, bacteriocins and antifungal pep...

A new and promising biosurfactant extracted from corn steep liquor has been used for the green synthesis of gold and silver nanoparticles (NPs) in a one-step procedure induced by temperature. Most of the biosurfactants proposed in the literature are produced by pathogenic microorganisms; whereas the biosurfactant used in the current work was extracted from a liquid stream, fermented spontaneous...

Lactic acid bacteria are of major economic importance, as they occupy a key position in the manufacture of fermented foods. A considerable body of research is currently being devoted to the development of lactic acid bacterial strains with improved characteristics, that may be used to make fermentations pass of more efficiently, or to make new applications possible. Therefore, and because the l...

The baker’s yeast Saccharomyces cerevisiae and its beneficial properties have been recognized very early by human beings. It has been used in the making of alcoholic beverages, bread and cake long before the term biotechnology has been coined. In addition to its great importance in food industry S. cerevisiae strains are nowadays applied in many other fields for example in the production of bio...

Introduction: Mild-to-moderate nausea and/or vomiting affects up to 80% of all pregnant women, usually peaking by week 9 and subsiding by week 20. For 9% to 20% of women, nausea and vomiting of pregnancy persist longer; Nausea and vomiting are complex responses involving various neural pathways and motor responses to sensory stimuli. Definition: Ginger, the rhizome of Zingiber officinale, is on...

Recombinant therapeutic monoclonal antibodies exhibit a high degree of heterogeneity that can arise from various post-translational modifications. The formulation for a protein product is to maintain a specific pH and to minimize further modifications. Generally Recognized as Safe (GRAS), citric acid is commonly used for formulation to maintain a pH at a range between 3 and 6 and is generally c...

Nowadays, the transformation activity of food industry results in generation a huge amount daily discarded vegetables wastes. One those undervalued by-products are produced during post-harvesting and processing process artichokes. In present research, potential artichokes’ bracts stalks have been evaluated as natural source phenolic compounds which could be used bioactive ingredients, among oth...

Plant Essential Oils and their constituents are well-known for properties as antimicrobial agents labeled Generally Recognized Safe (GRAS), prompting studies around usage in the control of food-borne microorganisms phytopathogens. In this study, we evaluated Oregano Oil (OEO), Thymol (THY) Carvacrol (CAR) Xanthomonas citri subsp. ( X. ). vitro antibacterial assays revealed that CAR THY inhibit ...