Search for dissertations about: "Antimicrobial food"
Showing result 1 - 5 of 24 swedish dissertations containing the words Antimicrobial food.
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1. Pre-harvest factors affecting quality and shelf-life in raspberries and blackberries (Rubus spp. L.)
Abstract : Fruit including berries have been demonstrated to exhibit a broad spectrum of benefits including protection against cardiovascular, neurological, and lung diseases, as well as having antioxidant, antimicrobial, anti-inflammatory, anti- diabetic and anti-aging properties. These protective effects are reported to be due to their high content of bioactive compounds, such as vitamin C, vitamin E, phenolic acids, ellagitannins, flavonoids and carotenoids. READ MORE
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2. Metabolic engineering of S. cerevisiae for the production of flavonoids
Abstract : The interest in the production of natural products such as flavonoids has been increasing during the last decade. Flavonoids have several attractive bioactivities including antitumoral, antioxidant or antimicrobial properties. To produce these high-value products, we usually recur to chemical synthesis or plant extraction. READ MORE
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3. Antimicrobial potential of Geobacillus sp. ZGt-1 isolated from Zara hot spring in Jordan : Piecing the puzzle of the antagonistic activity of a novel bacterial strain
Abstract : The problem of antibiotic resistance is rising continuously, creating a warning signal that calls for finding alternatives. Not only that, but there is also a rising demand for natural food preservatives. The pharmaceutical and food industry sectors are working on fulfilling these needs. This thesis is exploring possible solutions to these issues. READ MORE
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4. Production, Purification and Characterization of Antimicrobial Biomolecules from Potential Probiotic Lactic Acid Bacteria
Abstract : Development and optimization of the production of lactic acid bacteria (LAB) and their attendant 'natural' inhibitors as biopreservatives to control undesirable bacteria currently remains a primary focus of several laboratories involved in research concerning food safety and quality. Strategies utilized to study incorporation of biopreservatives into food include either direct use of LAB-strains or use of a biopreservative preparation in the form of previously fermented product or use of semipurified, purified, or chemically synthesized bacteriocins. READ MORE
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5. Fungi-Based Biorefinery : Valorization of industrial residuals and techno-economic evaluation
Abstract : Sustainable development of society and industry is necessary for a safer future that is being challenged by environmental pollution, climate change, and scarcity of food and nutrition. Materials considered as waste can be converted into value-added products and energy, hence regained to the economy. READ MORE