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itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/32126061/FINAL_YEAR_MICROBIOLOGY_PROJECT_TOPIC">FINAL YEAR MICROBIOLOGY PROJECT TOPIC</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest">This is a list of project topics from  food, soil, medical, phytomedicine and environmental microbiology final year undergraduate microbiology students. for more topic for B.Sc, M.Sc and Ph.D topics call )07067641497</div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/32126061" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" 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'View'); $(".js-view-count[data-work-id=32126061]").text(description); $(".js-view-count-work_32126061").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_32126061").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="32126061"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="31632" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: 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itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="26722146" href="https://independent.academia.edu/EddySmid">Eddy J. 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Smid","profile_url":"https://independent.academia.edu/EddySmid?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":false},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false},{"id":39717,"name":"Food Technology","url":"https://www.academia.edu/Documents/in/Food_Technology?f_ri=31632"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans?f_ri=31632"},{"id":113903,"name":"Bacteria","url":"https://www.academia.edu/Documents/in/Bacteria?f_ri=31632"},{"id":269129,"name":"Fermentation","url":"https://www.academia.edu/Documents/in/Fermentation?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":1573017,"name":"Riboflavin","url":"https://www.academia.edu/Documents/in/Riboflavin?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_11921745 coauthored" data-work_id="11921745" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/11921745/Life_Science_Edge">Life Science Edge</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Abstract The main objective of the project was to utilize agrowaste, such as fruit and vegetable peels which are normally discarded, and increase its economic value by developing a product that can be used as a flavouring agent in food... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_11921745" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Abstract<br />The main objective of the project was to utilize agrowaste, such as fruit and vegetable peels which are normally<br />discarded, and increase its economic value by developing a product that can be used as a flavouring agent in food<br />industries. Recycling, reprocessing and utilization of peels offer a potential of returning waste products to beneficial<br />use by using microbes to produce intermediate volume of high value organic acids like acetic acid. Acetic acid, also<br />known as vinegar, has various health benefits and industrial applications. For the production of beetroot vinegar waste<br />beetroot peels were used. The substrate was collected from local restaurants and screened for the amount of total<br />sugar content by preparing its hydrolysate. The hydrolysate was later used for acetic acid production by anaerobic<br />fermentation using Saccharomyces sp, also known as Baker’s yeast. The end product was tested to determine the<br />final acidity, using acid-base titration method; the antimicrobial activity, using well diffusion method as described<br />by Jack et al; and the antioxidant activity, by estimating DPPH radical scavenging activity. The beetroot peel vinegar<br />produced showed percent titrable acidity of acidity 0.81% and total acidity of 7.93% (v/w). It showed 68% antioxidant<br />activity and had maximum antimicrobial activity towards S. aureus & Serratia, while, Bacillus & Sarcina were least<br />susceptible.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/11921745" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a17a188e92570d612fb481227ceff653" rel="nofollow" data-download="{"attachment_id":37289503,"asset_id":11921745,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/37289503/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="7440166" href="https://independent.academia.edu/AzharSyedAhmedGardenCityUniversity">Azhar Syed Ahmed</a><script data-card-contents-for-user="7440166" type="text/json">{"id":7440166,"first_name":"Azhar","last_name":"Syed Ahmed","domain_name":"independent","page_name":"AzharSyedAhmedGardenCityUniversity","display_name":"Azhar Syed Ahmed","profile_url":"https://independent.academia.edu/AzharSyedAhmedGardenCityUniversity?f_ri=31632","photo":"https://0.academia-photos.com/7440166/3444589/4049521/s65_azhar.syed_ahmed.jpg"}</script></span></span><span class="u-displayInlineBlock InlineList-item-text"> and <span class="u-textDecorationUnderline u-clickable InlineList-item-text js-work-more-authors-11921745">+1</span><div class="hidden js-additional-users-11921745"><div><span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a href="https://independent.academia.edu/BiorujivithGcc">Biorujivith Gcc</a></span></div></div></span><script>(function(){ var popoverSettings = { el: $('.js-work-more-authors-11921745'), placement: 'bottom', hide_delay: 200, html: true, content: function(){ return $('.js-additional-users-11921745').html(); 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container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_11921745 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="11921745"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 11921745; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=11921745]").text(description); $(".js-view-count-work_11921745").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_11921745").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="11921745"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i></div><span class="InlineList-item-text u-textTruncate u-pl6x"><a class="InlineList-item-text" data-has-card-for-ri="31632" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (false) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=11921745]'), work: {"id":11921745,"title":"Life Science Edge","created_at":"2015-04-13T04:13:41.561-07:00","url":"https://www.academia.edu/11921745/Life_Science_Edge?f_ri=31632","dom_id":"work_11921745","summary":"Abstract\nThe main objective of the project was to utilize agrowaste, such as fruit and vegetable peels which are normally\ndiscarded, and increase its economic value by developing a product that can be used as a flavouring agent in food\nindustries. Recycling, reprocessing and utilization of peels offer a potential of returning waste products to beneficial\nuse by using microbes to produce intermediate volume of high value organic acids like acetic acid. Acetic acid, also\nknown as vinegar, has various health benefits and industrial applications. For the production of beetroot vinegar waste\nbeetroot peels were used. The substrate was collected from local restaurants and screened for the amount of total\nsugar content by preparing its hydrolysate. The hydrolysate was later used for acetic acid production by anaerobic\nfermentation using Saccharomyces sp, also known as Baker’s yeast. The end product was tested to determine the\nfinal acidity, using acid-base titration method; the antimicrobial activity, using well diffusion method as described\nby Jack et al; and the antioxidant activity, by estimating DPPH radical scavenging activity. The beetroot peel vinegar\nproduced showed percent titrable acidity of acidity 0.81% and total acidity of 7.93% (v/w). It showed 68% antioxidant\nactivity and had maximum antimicrobial activity towards S. aureus \u0026 Serratia, while, Bacillus \u0026 Sarcina were least\nsusceptible.","downloadable_attachments":[{"id":37289503,"asset_id":11921745,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":7440166,"first_name":"Azhar","last_name":"Syed Ahmed","domain_name":"independent","page_name":"AzharSyedAhmedGardenCityUniversity","display_name":"Azhar Syed Ahmed","profile_url":"https://independent.academia.edu/AzharSyedAhmedGardenCityUniversity?f_ri=31632","photo":"https://0.academia-photos.com/7440166/3444589/4049521/s65_azhar.syed_ahmed.jpg"},{"id":34728967,"first_name":"Biorujivith","last_name":"Gcc","domain_name":"independent","page_name":"BiorujivithGcc","display_name":"Biorujivith Gcc","profile_url":"https://independent.academia.edu/BiorujivithGcc?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_12944208" data-work_id="12944208" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/12944208/Heat_Process_Values_F_2nd_Ed_for_several_Commercial_Sterilization_and_Pasteurization_Processes_Overview_Uses_and_Restrictions">Heat Process Values F (2nd Ed) for several Commercial Sterilization and Pasteurization Processes - Overview, Uses, and Restrictions</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Which heat process value F should a particular food receive to make it safe and shelf stable? * Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_12944208" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Which heat process value F should a particular food receive to make it safe and shelf stable? <br />* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types. <br />* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated. <br />* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin. <br />* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt: <br />- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort; <br /> - O.T. Pham’s (1987; 1990) formula method,  incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used  to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort. <br />* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice. <br />* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only! <br />An example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required  for the same food, to be sold in tropical areas.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/12944208" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="db6980020d9c0aae1ceb26e401508e7b" rel="nofollow" data-download="{"attachment_id":37891349,"asset_id":12944208,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/37891349/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="5470642" href="https://hasdenbosch.academia.edu/JanwillemRouweler">Janwillem Rouweler</a><script data-card-contents-for-user="5470642" type="text/json">{"id":5470642,"first_name":"Janwillem","last_name":"Rouweler","domain_name":"hasdenbosch","page_name":"JanwillemRouweler","display_name":"Janwillem Rouweler","profile_url":"https://hasdenbosch.academia.edu/JanwillemRouweler?f_ri=31632","photo":"https://0.academia-photos.com/5470642/2401819/2795628/s65_janwillem.rouweler.jpg"}</script></span></span></li><li class="js-paper-rank-work_12944208 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="12944208"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 12944208, container: ".js-paper-rank-work_12944208", }); });</script></li><li class="js-percentile-work_12944208 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 12944208; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_12944208"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_12944208 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="12944208"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 12944208; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=12944208]").text(description); $(".js-view-count-work_12944208").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_12944208").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="12944208"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">32</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="1081" href="https://www.academia.edu/Documents/in/Food_Safety">Food Safety</a>, <script data-card-contents-for-ri="1081" type="text/json">{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="3284" href="https://www.academia.edu/Documents/in/Bacteriology">Bacteriology</a>, <script data-card-contents-for-ri="3284" type="text/json">{"id":3284,"name":"Bacteriology","url":"https://www.academia.edu/Documents/in/Bacteriology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="7650" href="https://www.academia.edu/Documents/in/Preservation">Preservation</a>, <script data-card-contents-for-ri="7650" type="text/json">{"id":7650,"name":"Preservation","url":"https://www.academia.edu/Documents/in/Preservation?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="10221" href="https://www.academia.edu/Documents/in/Food_and_Nutrition">Food and Nutrition</a><script data-card-contents-for-ri="10221" type="text/json">{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=12944208]'), work: {"id":12944208,"title":"Heat Process Values F (2nd Ed) for several Commercial Sterilization and Pasteurization Processes - Overview, Uses, and Restrictions","created_at":"2015-06-12T05:42:47.696-07:00","url":"https://www.academia.edu/12944208/Heat_Process_Values_F_2nd_Ed_for_several_Commercial_Sterilization_and_Pasteurization_Processes_Overview_Uses_and_Restrictions?f_ri=31632","dom_id":"work_12944208","summary":"Which heat process value F should a particular food receive to make it safe and shelf stable?\r\n* Section 1 lists reported sterilization values F0 = F zero (reference temperature 121.1 oC; z = 10 oC) for commercial food preservation processes of all types of food products, for several package sizes and types.\r\n* Section2 contains reported pasteurization values F, or P, of a great variety of foods. The required storage conditions of the pasteurized foods, either at ambient temperature, or refrigerated (4 - 7 °C), are indicated.\r\n* Section 3 shows a decision scheme: should a particular food be pasteurized or sterilized? This depends on the intended storage temperature (refrigerated or ambient) after heating, the required shelf life (7 days to 4 years), the food pH (high acid, acid, or low acid), the food water activity aW, and on the presence of preservatives such as nitrite (E250) mixed with salt NaCl, or nisin.\r\n* In Section 4, two worked examples are presented on how to use an F value when calculating the actual sterilization time Pt: \r\n- C.R. Stumbo’s (1973) calculation method has been manually applied, verified by computer program STUMBO.exe, to find the sterilization time and the thiamine retention of bottled liquid milk in a rotating steam retort;\r\n - O.T. Pham’s (1987; 1990) formula method, incorporated in Excel program “Heat Process calculations according to Pham.xls”, has been used to find the sterilization time and the nutrient retention of canned carrot purée in a still steam retort.\r\n* The worked example in Section 5 illustrates the use of the pasteurization value F of apple juice, in calculating the required (average) residence time in the holding tube of a heat exchanger. The Excel program Build-Heat-Exchanger.xls next calculates the juice’s spoilage rate by a mold, a yeast and an enzyme, and the nutrient retention of vitamins C and folic acid in the pasteurized juice.\r\n* Section 6 explains how F values can be calculated when a microbial analysis of the food is available. The actual pasteurization or sterilization time calculations should be based on all micro-organisms of concern present, and rather NOT on the highest F value only!\r\nAn example calculation shows that the required F value for a food, to be sold in a moderate climate country, usually differs considerably from the F, required for the same food, to be sold in tropical areas.","downloadable_attachments":[{"id":37891349,"asset_id":12944208,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":5470642,"first_name":"Janwillem","last_name":"Rouweler","domain_name":"hasdenbosch","page_name":"JanwillemRouweler","display_name":"Janwillem Rouweler","profile_url":"https://hasdenbosch.academia.edu/JanwillemRouweler?f_ri=31632","photo":"https://0.academia-photos.com/5470642/2401819/2795628/s65_janwillem.rouweler.jpg"}],"research_interests":[{"id":1081,"name":"Food Safety","url":"https://www.academia.edu/Documents/in/Food_Safety?f_ri=31632","nofollow":false},{"id":3284,"name":"Bacteriology","url":"https://www.academia.edu/Documents/in/Bacteriology?f_ri=31632","nofollow":false},{"id":7650,"name":"Preservation","url":"https://www.academia.edu/Documents/in/Preservation?f_ri=31632","nofollow":false},{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":false},{"id":19517,"name":"Heat Exchanger","url":"https://www.academia.edu/Documents/in/Heat_Exchanger?f_ri=31632"},{"id":19703,"name":"Applied microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632"},{"id":31630,"name":"Food Processing","url":"https://www.academia.edu/Documents/in/Food_Processing?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632"},{"id":38360,"name":"Food Security","url":"https://www.academia.edu/Documents/in/Food_Security?f_ri=31632"},{"id":39717,"name":"Food Technology","url":"https://www.academia.edu/Documents/in/Food_Technology?f_ri=31632"},{"id":64464,"name":"Food Quality and Safety","url":"https://www.academia.edu/Documents/in/Food_Quality_and_Safety?f_ri=31632"},{"id":66912,"name":"SHELF LIFE","url":"https://www.academia.edu/Documents/in/SHELF_LIFE?f_ri=31632"},{"id":125952,"name":"Shelf Life Extension","url":"https://www.academia.edu/Documents/in/Shelf_Life_Extension?f_ri=31632"},{"id":128526,"name":"Canning","url":"https://www.academia.edu/Documents/in/Canning?f_ri=31632"},{"id":177876,"name":"Sterilization","url":"https://www.academia.edu/Documents/in/Sterilization?f_ri=31632"},{"id":188413,"name":"Botulism","url":"https://www.academia.edu/Documents/in/Botulism?f_ri=31632"},{"id":190111,"name":"Food Sterilization","url":"https://www.academia.edu/Documents/in/Food_Sterilization?f_ri=31632"},{"id":277544,"name":"Computer simulation of thermal processing for canned food sterilization","url":"https://www.academia.edu/Documents/in/Computer_simulation_of_thermal_processing_for_canned_food_sterilization?f_ri=31632"},{"id":324976,"name":"Microbiological safety","url":"https://www.academia.edu/Documents/in/Microbiological_safety?f_ri=31632"},{"id":327088,"name":"Shelf life extension of horticulture produce","url":"https://www.academia.edu/Documents/in/Shelf_life_extension_of_horticulture_produce?f_ri=31632"},{"id":593593,"name":"Food Processing and Preservation","url":"https://www.academia.edu/Documents/in/Food_Processing_and_Preservation?f_ri=31632"},{"id":648586,"name":"Pasteurisation","url":"https://www.academia.edu/Documents/in/Pasteurisation?f_ri=31632"},{"id":748924,"name":"Shelf life of milk","url":"https://www.academia.edu/Documents/in/Shelf_life_of_milk?f_ri=31632"},{"id":869235,"name":"Autoclave","url":"https://www.academia.edu/Documents/in/Autoclave?f_ri=31632"},{"id":978869,"name":"Botulinum Toxin","url":"https://www.academia.edu/Documents/in/Botulinum_Toxin?f_ri=31632"},{"id":993242,"name":"Microbiological Food Quality","url":"https://www.academia.edu/Documents/in/Microbiological_Food_Quality?f_ri=31632"},{"id":1001010,"name":"Fruit \u0026 Vegetable Preservation and Post Harvest Technology","url":"https://www.academia.edu/Documents/in/Fruit_and_Vegetable_Preservation_and_Post_Harvest_Technology?f_ri=31632"},{"id":1021604,"name":"Shelf Life and Preservation","url":"https://www.academia.edu/Documents/in/Shelf_Life_and_Preservation?f_ri=31632"},{"id":1138435,"name":"Shelf Life of Foods","url":"https://www.academia.edu/Documents/in/Shelf_Life_of_Foods?f_ri=31632"},{"id":1284732,"name":"Retort Canning","url":"https://www.academia.edu/Documents/in/Retort_Canning?f_ri=31632"},{"id":1961669,"name":"Heat Processing F value","url":"https://www.academia.edu/Documents/in/Heat_Processing_F_value?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_69753453" data-work_id="69753453" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/69753453/Producing_specific_milks_for_speciality_cheeses">Producing specific milks for speciality cheeses</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the &#39;art&#39; of the cheesemaker. In general, the... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_69753453" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Protected denomination of origin (PDO) cheeses have distinctive sensorial characteristics. They can be made only from raw milk possessing specific features, which is processed through the &#39;art&#39; of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental-production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedoclimatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. The technology applied to most cheeses currently know...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/69753453" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="9724d872c24323b57cd100e8a22a48bd" rel="nofollow" data-download="{"attachment_id":79727574,"asset_id":69753453,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79727574/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="48423006" href="https://law.academia.edu/GiuseppeBertoni">Giuseppe Bertoni</a><script data-card-contents-for-user="48423006" type="text/json">{"id":48423006,"first_name":"Giuseppe","last_name":"Bertoni","domain_name":"law","page_name":"GiuseppeBertoni","display_name":"Giuseppe Bertoni","profile_url":"https://law.academia.edu/GiuseppeBertoni?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_69753453 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="69753453"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 69753453, container: ".js-paper-rank-work_69753453", }); 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They can be made only from raw milk possessing specific features, which is processed through the \u0026#39;art\u0026#39; of the cheesemaker. In general, the distinctive sensorial traits of PDO cheese cannot be achieved under different environmental-production conditions for two main reasons: (1) some milk features are linked to specific animal production systems; (2) cheese ripening is affected by the interaction between milk (specific) and the traditional technology applied to the transformation process (non-specific). Also, the environment for a good ripening stage can be quite specific and not reproducible. With reference to milk, factors of typicality are species and/or breed, pedoclimatic conditions, animal management system and feeding. Other factors that influence cheese quality are milk treatments, milk processing and the ripening procedures. 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class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77065094" data-work_id="77065094" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/77065094/Alternative_disinfection_techniques_to_extend_the_shelf_life_of_minimally_processed_iceberg_lettuce">Alternative disinfection techniques to extend the shelf life of minimally processed iceberg lettuce</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77065094" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" 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Latiful Bari","profile_url":"https://independent.academia.edu/DrMdLatifulBari?f_ri=31632","photo":"https://0.academia-photos.com/31830723/35243680/30648682/s65_dr._md._latiful.bari.jpg"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":false},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":false},{"id":28850,"name":"Linear models","url":"https://www.academia.edu/Documents/in/Linear_models?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":39718,"name":"Food Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632"},{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans?f_ri=31632"},{"id":83128,"name":"Escherichia coli","url":"https://www.academia.edu/Documents/in/Escherichia_coli?f_ri=31632"},{"id":99234,"name":"Animals","url":"https://www.academia.edu/Documents/in/Animals?f_ri=31632"},{"id":107106,"name":"Meat","url":"https://www.academia.edu/Documents/in/Meat?f_ri=31632"},{"id":219495,"name":"Food Industry","url":"https://www.academia.edu/Documents/in/Food_Industry?f_ri=31632"},{"id":260829,"name":"Cattle","url":"https://www.academia.edu/Documents/in/Cattle?f_ri=31632"},{"id":402759,"name":"Chickens","url":"https://www.academia.edu/Documents/in/Chickens?f_ri=31632"},{"id":413194,"name":"Analysis of Variance","url":"https://www.academia.edu/Documents/in/Analysis_of_Variance?f_ri=31632"},{"id":518542,"name":"Frozen Storage","url":"https://www.academia.edu/Documents/in/Frozen_Storage?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":613764,"name":"Meat products","url":"https://www.academia.edu/Documents/in/Meat_products?f_ri=31632"},{"id":795003,"name":"Linear Regression","url":"https://www.academia.edu/Documents/in/Linear_Regression?f_ri=31632"},{"id":1272981,"name":"Proportional Hazards Models","url":"https://www.academia.edu/Documents/in/Proportional_Hazards_Models?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_42835975" data-work_id="42835975" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/42835975/Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish_Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish">Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_42835975" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metal Hg, Cd, Cr is a very toxic metals (can result in death or health problems that are not recovered in a short time), while heavy metal Co, Pb, Cu toxicity is moderate (can lead to both recoverable and non-recoverable health problems in a relatively long time). Hence the heavy metal contaminating the food must be eliminated or reduced to a safe level. One effort was use coriander leaves to reduce the contamination of heavy metals in fish/shellfish. The objective of the research was to prove the extract of coriander leaves can reduce heavy metal contamination of Pb, Hg and Cu in rod shellfish (lorjuk). The treatment of this research was long soaking in coriander leaves extract that were 0, 30, 60 and 90 minutes. The results showed that the longer time of soaking can decrease Pb level from 4.4 ± 0.424 ppb to 1.7 ± 0.5 ppb, Hg level from 4.11± 0.07 to 1.12± 0.6 ppb, and Cu level from 433.7 ± 0.1 ppb to 117 ± 0.78 ppb. Protein content not significant decrease in rod shellfish (lorjuk) after 90 minutes soaking time, that was from 28.56 ± 0.403% to 26,625 ± 0.19%. 1. Introduction Contamination of heavy metals in food at a certain level can interfere with human health. The problem posed by heavy metals is quite complicated, because heavy metals have toxic properties [1] , cannot be overhauled or destroyed by living things, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metals Hg, Cd, Cr, Pb are highly toxic metals (can result in death or health problems that are not recovered in a short time) [2] medium Co coat is moderate toxicity (can cause both recoverable and non-recoverable health problems in a relatively long time) [3]. Heavy metals become toxic when they are not metabolized by the body and accumulate in tissues [4]. Heavy metals are dangerous because they tend to accumulate in living organisms [5]. As trace elements, some heavy metals are essential to maintain the metabolism of human body. However, at higher concentrations they can lead to poisoning. Some heavy metals like mercury, cadmium and lead are highly toxic in nature [6] ; [7]. The content of heavy metals, namely cuprum (Cu), mercury (Hg), copper (Cr), lead (Pb), and cadmium (Cd), has piled-pile settled and inundated Kenjeran Beach's water. Research conducted by "Balai Teknik</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/42835975" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="60427dd861ffabf8fa166c660364b0b6" rel="nofollow" data-download="{"attachment_id":63070230,"asset_id":42835975,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/63070230/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="33395989" href="https://independent.academia.edu/SriWinarti10">Sri Winarti</a><script data-card-contents-for-user="33395989" type="text/json">{"id":33395989,"first_name":"Sri","last_name":"Winarti","domain_name":"independent","page_name":"SriWinarti10","display_name":"Sri Winarti","profile_url":"https://independent.academia.edu/SriWinarti10?f_ri=31632","photo":"https://0.academia-photos.com/33395989/17290042/17401447/s65_sri.winarti.jpg"}</script></span></span></li><li class="js-paper-rank-work_42835975 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="42835975"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 42835975, container: ".js-paper-rank-work_42835975", }); });</script></li><li class="js-percentile-work_42835975 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 42835975; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_42835975"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_42835975 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="42835975"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 42835975; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=42835975]").text(description); $(".js-view-count-work_42835975").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_42835975").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="42835975"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">3</a>  </div><span class="InlineList-item-text u-textTruncate u-pl9x"><a class="InlineList-item-text" data-has-card-for-ri="10221" href="https://www.academia.edu/Documents/in/Food_and_Nutrition">Food and Nutrition</a>, <script data-card-contents-for-ri="10221" type="text/json">{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="34478" href="https://www.academia.edu/Documents/in/Food_Science_and_Technology">Food Science and Technology</a><script data-card-contents-for-ri="34478" type="text/json">{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=42835975]'), work: {"id":42835975,"title":"Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish Beneficial of Coriander Leaves (Coriandrum sativum L.) to Reduce Heavy Metals Contamination in Rod Shellfish","created_at":"2020-04-23T19:31:34.126-07:00","url":"https://www.academia.edu/42835975/Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish_Beneficial_of_Coriander_Leaves_Coriandrum_sativum_L_to_Reduce_Heavy_Metals_Contamination_in_Rod_Shellfish?f_ri=31632","dom_id":"work_42835975","summary":"Contamination of heavy metals in certain levels of food can disrupt human health. Heavy metals have toxic properties, cannot be overhauled or destroyed by living organisms, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metal Hg, Cd, Cr is a very toxic metals (can result in death or health problems that are not recovered in a short time), while heavy metal Co, Pb, Cu toxicity is moderate (can lead to both recoverable and non-recoverable health problems in a relatively long time). Hence the heavy metal contaminating the food must be eliminated or reduced to a safe level. One effort was use coriander leaves to reduce the contamination of heavy metals in fish/shellfish. The objective of the research was to prove the extract of coriander leaves can reduce heavy metal contamination of Pb, Hg and Cu in rod shellfish (lorjuk). The treatment of this research was long soaking in coriander leaves extract that were 0, 30, 60 and 90 minutes. The results showed that the longer time of soaking can decrease Pb level from 4.4 ± 0.424 ppb to 1.7 ± 0.5 ppb, Hg level from 4.11± 0.07 to 1.12± 0.6 ppb, and Cu level from 433.7 ± 0.1 ppb to 117 ± 0.78 ppb. Protein content not significant decrease in rod shellfish (lorjuk) after 90 minutes soaking time, that was from 28.56 ± 0.403% to 26,625 ± 0.19%. 1. Introduction Contamination of heavy metals in food at a certain level can interfere with human health. The problem posed by heavy metals is quite complicated, because heavy metals have toxic properties [1] , cannot be overhauled or destroyed by living things, can accumulate in the body of organisms including humans, either directly or indirectly. Heavy metals Hg, Cd, Cr, Pb are highly toxic metals (can result in death or health problems that are not recovered in a short time) [2] medium Co coat is moderate toxicity (can cause both recoverable and non-recoverable health problems in a relatively long time) [3]. Heavy metals become toxic when they are not metabolized by the body and accumulate in tissues [4]. Heavy metals are dangerous because they tend to accumulate in living organisms [5]. As trace elements, some heavy metals are essential to maintain the metabolism of human body. However, at higher concentrations they can lead to poisoning. Some heavy metals like mercury, cadmium and lead are highly toxic in nature [6] ; [7]. The content of heavy metals, namely cuprum (Cu), mercury (Hg), copper (Cr), lead (Pb), and cadmium (Cd), has piled-pile settled and inundated Kenjeran Beach's water. Research conducted by \"Balai Teknik","downloadable_attachments":[{"id":63070230,"asset_id":42835975,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":33395989,"first_name":"Sri","last_name":"Winarti","domain_name":"independent","page_name":"SriWinarti10","display_name":"Sri Winarti","profile_url":"https://independent.academia.edu/SriWinarti10?f_ri=31632","photo":"https://0.academia-photos.com/33395989/17290042/17401447/s65_sri.winarti.jpg"}],"research_interests":[{"id":10221,"name":"Food and Nutrition","url":"https://www.academia.edu/Documents/in/Food_and_Nutrition?f_ri=31632","nofollow":false},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_6513139" data-work_id="6513139" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/6513139/Production_and_Characterization_of_Cellulose_Nanofibers_from_Wood_Pulp">Production and Characterization of Cellulose Nanofibers from Wood Pulp</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Cellulose nanofibers with a size range of 5–100 nm have the potential to be a low cost renewable material that has application in a range of products. However, current chemical methods to produce crystalline nanofibers suffer from low... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_6513139" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Cellulose nanofibers with a size range of 5–100 nm have the potential to be a low cost renewable material that has application in a range of products. However, current chemical methods to produce crystalline nanofibers suffer from low yields and high chemical costs, while mechanical methods require high energy costs. Methods to lower the energy costs of the mechanical methods have not been well documented in the literature. A bleached softwood kraft pulp was processed using a mechanical dispersion mill and a homogenizer to produce cellulose nanofibers. Two different commercial enzymes were used to pretreat the wood fibers before the mechanical treatments. The resulting nanofibers were characterized by light microscopy, atomic force microscopy, and inverse gas chromatography. Results indicate that the dispersion mill does not affect the overall pulp fiber fibrillation, but does help prepare the sample for the homogenizer. Most fibrillation occurs after three passes through the homogenizer. The enzyme pretreatment has little effect on the size of the fibers, but does allow for higher solids to pass through the homogenizer without clogging. The dispersion component of surface energy of the resulting nanofibrils is impacted by the type of enzyme used. The measurement of acid–base properties proved to be challenging using current IGC experimental protocols.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/6513139" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="61839290fb061883bc8291f1c7eccc41" rel="nofollow" data-download="{"attachment_id":48832844,"asset_id":6513139,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/48832844/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="10399447" href="https://independent.academia.edu/SiddiquiNazia">Nazia Siddiqui</a><script data-card-contents-for-user="10399447" type="text/json">{"id":10399447,"first_name":"Nazia","last_name":"Siddiqui","domain_name":"independent","page_name":"SiddiquiNazia","display_name":"Nazia Siddiqui","profile_url":"https://independent.academia.edu/SiddiquiNazia?f_ri=31632","photo":"https://0.academia-photos.com/10399447/85426874/74075267/s65_nazia.siddiqui.jpeg"}</script></span></span></li><li class="js-paper-rank-work_6513139 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="6513139"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 6513139, container: ".js-paper-rank-work_6513139", }); 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$(".js-view-count[data-work-id=6513139]").text(description); $(".js-view-count-work_6513139").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_6513139").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="6513139"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">33</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="60" href="https://www.academia.edu/Documents/in/Mechanical_Engineering">Mechanical Engineering</a>, <script data-card-contents-for-ri="60" type="text/json">{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="72" href="https://www.academia.edu/Documents/in/Chemical_Engineering">Chemical Engineering</a>, <script data-card-contents-for-ri="72" type="text/json">{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="923" href="https://www.academia.edu/Documents/in/Technology">Technology</a>, <script data-card-contents-for-ri="923" type="text/json">{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="5398" href="https://www.academia.edu/Documents/in/Biotechnology">Biotechnology</a><script data-card-contents-for-ri="5398" type="text/json">{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=6513139]'), work: {"id":6513139,"title":"Production and Characterization of Cellulose Nanofibers from Wood Pulp","created_at":"2014-03-23T02:35:22.137-07:00","url":"https://www.academia.edu/6513139/Production_and_Characterization_of_Cellulose_Nanofibers_from_Wood_Pulp?f_ri=31632","dom_id":"work_6513139","summary":"Cellulose nanofibers with a size range of 5–100 nm have the potential to be a low cost renewable material that has application in a range of products. However, current chemical methods to produce crystalline nanofibers suffer from low yields and high chemical costs, while mechanical methods require high energy costs. Methods to lower the energy costs of the mechanical methods have not been well documented in the literature. A bleached softwood kraft pulp was processed using a mechanical dispersion mill and a homogenizer to produce cellulose nanofibers. Two different commercial enzymes were used to pretreat the wood fibers before the mechanical treatments. The resulting nanofibers were characterized by light microscopy, atomic force microscopy, and inverse gas chromatography. Results indicate that the dispersion mill does not affect the overall pulp fiber fibrillation, but does help prepare the sample for the homogenizer. Most fibrillation occurs after three passes through the homogenizer. The enzyme pretreatment has little effect on the size of the fibers, but does allow for higher solids to pass through the homogenizer without clogging. The dispersion component of surface energy of the resulting nanofibrils is impacted by the type of enzyme used. The measurement of acid–base properties proved to be challenging using current IGC experimental protocols.","downloadable_attachments":[{"id":48832844,"asset_id":6513139,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":10399447,"first_name":"Nazia","last_name":"Siddiqui","domain_name":"independent","page_name":"SiddiquiNazia","display_name":"Nazia Siddiqui","profile_url":"https://independent.academia.edu/SiddiquiNazia?f_ri=31632","photo":"https://0.academia-photos.com/10399447/85426874/74075267/s65_nazia.siddiqui.jpeg"}],"research_interests":[{"id":60,"name":"Mechanical Engineering","url":"https://www.academia.edu/Documents/in/Mechanical_Engineering?f_ri=31632","nofollow":false},{"id":72,"name":"Chemical Engineering","url":"https://www.academia.edu/Documents/in/Chemical_Engineering?f_ri=31632","nofollow":false},{"id":923,"name":"Technology","url":"https://www.academia.edu/Documents/in/Technology?f_ri=31632","nofollow":false},{"id":5398,"name":"Biotechnology","url":"https://www.academia.edu/Documents/in/Biotechnology?f_ri=31632","nofollow":false},{"id":24373,"name":"Atomic Force Microscopy","url":"https://www.academia.edu/Documents/in/Atomic_Force_Microscopy?f_ri=31632"},{"id":28505,"name":"Adhesion","url":"https://www.academia.edu/Documents/in/Adhesion?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":34478,"name":"Food Science and Technology","url":"https://www.academia.edu/Documents/in/Food_Science_and_Technology?f_ri=31632"},{"id":37959,"name":"Cellulose","url":"https://www.academia.edu/Documents/in/Cellulose?f_ri=31632"},{"id":47884,"name":"Biological Sciences","url":"https://www.academia.edu/Documents/in/Biological_Sciences?f_ri=31632"},{"id":141599,"name":"Inverse Gas chromatography","url":"https://www.academia.edu/Documents/in/Inverse_Gas_chromatography?f_ri=31632"},{"id":151091,"name":"Nitrogen","url":"https://www.academia.edu/Documents/in/Nitrogen?f_ri=31632"},{"id":165565,"name":"Cost effectiveness","url":"https://www.academia.edu/Documents/in/Cost_effectiveness?f_ri=31632"},{"id":231661,"name":"Enzyme","url":"https://www.academia.edu/Documents/in/Enzyme?f_ri=31632"},{"id":370863,"name":"Zea mays","url":"https://www.academia.edu/Documents/in/Zea_mays?f_ri=31632"},{"id":386527,"name":"X ray diffraction","url":"https://www.academia.edu/Documents/in/X_ray_diffraction?f_ri=31632"},{"id":398650,"name":"Fourier transform infrared spectroscopy","url":"https://www.academia.edu/Documents/in/Fourier_transform_infrared_spectroscopy?f_ri=31632"},{"id":457859,"name":"Cost Benefit Analysis","url":"https://www.academia.edu/Documents/in/Cost_Benefit_Analysis?f_ri=31632"},{"id":732128,"name":"Yeast Extract","url":"https://www.academia.edu/Documents/in/Yeast_Extract?f_ri=31632"},{"id":780599,"name":"Surface Energy","url":"https://www.academia.edu/Documents/in/Surface_Energy?f_ri=31632"},{"id":885893,"name":"Light microscopy","url":"https://www.academia.edu/Documents/in/Light_microscopy?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"},{"id":995573,"name":"Biological Macromolecules","url":"https://www.academia.edu/Documents/in/Biological_Macromolecules?f_ri=31632"},{"id":1007124,"name":"FT IR Spectroscopy","url":"https://www.academia.edu/Documents/in/FT_IR_Spectroscopy?f_ri=31632"},{"id":1010596,"name":"Energy Cost","url":"https://www.academia.edu/Documents/in/Energy_Cost?f_ri=31632"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=31632"},{"id":1228946,"name":"Physical Properties","url":"https://www.academia.edu/Documents/in/Physical_Properties?f_ri=31632"},{"id":1358026,"name":"Production Cost","url":"https://www.academia.edu/Documents/in/Production_Cost?f_ri=31632"},{"id":1499498,"name":"High energy","url":"https://www.academia.edu/Documents/in/High_energy?f_ri=31632"},{"id":1574246,"name":"Molasses","url":"https://www.academia.edu/Documents/in/Molasses?f_ri=31632"},{"id":1681026,"name":"Biochemistry and cell biology","url":"https://www.academia.edu/Documents/in/Biochemistry_and_cell_biology?f_ri=31632"},{"id":1835759,"name":"Kraft Pulping","url":"https://www.academia.edu/Documents/in/Kraft_Pulping?f_ri=31632"},{"id":2243423,"name":"Fourier transform infrared","url":"https://www.academia.edu/Documents/in/Fourier_transform_infrared?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_6826012" data-work_id="6826012" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/6826012/Antifungal_Activity_of_Phenyllactic_Acid_against_Molds_Isolated_from_Bakery_Products">Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/6826012" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li 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href="https://independent.academia.edu/valeriofrancesca">francesca valerio</a><script data-card-contents-for-user="11364178" type="text/json">{"id":11364178,"first_name":"francesca","last_name":"valerio","domain_name":"independent","page_name":"valeriofrancesca","display_name":"francesca valerio","profile_url":"https://independent.academia.edu/valeriofrancesca?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_6826012 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="6826012"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 6826012, container: ".js-paper-rank-work_6826012", }); });</script></li><li class="js-percentile-work_6826012 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x 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$(".js-view-count-work_6826012").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_6826012").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="6826012"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">26</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a>, <script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="74144" href="https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria">Lactic Acid Bacteria</a><script data-card-contents-for-ri="74144" type="text/json">{"id":74144,"name":"Lactic Acid Bacteria","url":"https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=6826012]'), work: {"id":6826012,"title":"Antifungal Activity of Phenyllactic Acid against Molds Isolated from Bakery Products","created_at":"2014-04-21T18:01:06.497-07:00","url":"https://www.academia.edu/6826012/Antifungal_Activity_of_Phenyllactic_Acid_against_Molds_Isolated_from_Bakery_Products?f_ri=31632","dom_id":"work_6826012","summary":null,"downloadable_attachments":[{"id":35348347,"asset_id":6826012,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":11364178,"first_name":"francesca","last_name":"valerio","domain_name":"independent","page_name":"valeriofrancesca","display_name":"francesca valerio","profile_url":"https://independent.academia.edu/valeriofrancesca?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":false},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false},{"id":74144,"name":"Lactic Acid Bacteria","url":"https://www.academia.edu/Documents/in/Lactic_Acid_Bacteria?f_ri=31632","nofollow":false},{"id":86573,"name":"Bread","url":"https://www.academia.edu/Documents/in/Bread?f_ri=31632"},{"id":106368,"name":"Lactobacillus","url":"https://www.academia.edu/Documents/in/Lactobacillus?f_ri=31632"},{"id":107051,"name":"Propionic Acid","url":"https://www.academia.edu/Documents/in/Propionic_Acid?f_ri=31632"},{"id":107664,"name":"Applied Environmental Microbiology","url":"https://www.academia.edu/Documents/in/Applied_Environmental_Microbiology?f_ri=31632"},{"id":179589,"name":"Water Activity","url":"https://www.academia.edu/Documents/in/Water_Activity?f_ri=31632"},{"id":208294,"name":"Applied and Environmental Microbiology","url":"https://www.academia.edu/Documents/in/Applied_and_Environmental_Microbiology?f_ri=31632"},{"id":215543,"name":"Antifungal Activity","url":"https://www.academia.edu/Documents/in/Antifungal_Activity?f_ri=31632"},{"id":274826,"name":"Hydrogen Peroxide","url":"https://www.academia.edu/Documents/in/Hydrogen_Peroxide?f_ri=31632"},{"id":335361,"name":"Infrared","url":"https://www.academia.edu/Documents/in/Infrared?f_ri=31632"},{"id":347988,"name":"Phenols","url":"https://www.academia.edu/Documents/in/Phenols?f_ri=31632"},{"id":540145,"name":"Food system","url":"https://www.academia.edu/Documents/in/Food_system?f_ri=31632"},{"id":552209,"name":"Antifungal Agents","url":"https://www.academia.edu/Documents/in/Antifungal_Agents?f_ri=31632"},{"id":561014,"name":"Microbial Sensitivity Tests","url":"https://www.academia.edu/Documents/in/Microbial_Sensitivity_Tests?f_ri=31632"},{"id":569759,"name":"Modified atmosphere packaging","url":"https://www.academia.edu/Documents/in/Modified_atmosphere_packaging?f_ri=31632"},{"id":616972,"name":"Low Temperature","url":"https://www.academia.edu/Documents/in/Low_Temperature?f_ri=31632"},{"id":723149,"name":"Acetic Acid","url":"https://www.academia.edu/Documents/in/Acetic_Acid?f_ri=31632"},{"id":769359,"name":"Growth Inhibition","url":"https://www.academia.edu/Documents/in/Growth_Inhibition?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"},{"id":1074508,"name":"Lactic Acid","url":"https://www.academia.edu/Documents/in/Lactic_Acid?f_ri=31632"},{"id":1137254,"name":"Hydrogen-Ion Concentration","url":"https://www.academia.edu/Documents/in/Hydrogen-Ion_Concentration?f_ri=31632"},{"id":1324199,"name":"Modified Atmosphere Packing of Fruits","url":"https://www.academia.edu/Documents/in/Modified_Atmosphere_Packing_of_Fruits?f_ri=31632"},{"id":1701407,"name":"Organic Acid","url":"https://www.academia.edu/Documents/in/Organic_Acid?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_23760923" data-work_id="23760923" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/23760923/Evaluation_of_a_PCR_assay_for_the_detection_and_identification_of_Campylobacter_jejuni_and_Campylobacter_coli_in_retail_poultry_products">Evaluation of a PCR assay for the detection and identification of Campylobacter jejuni and Campylobacter coli in retail poultry products</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/23760923" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="a8dac646b77080708aed7767ab6c7c3a" rel="nofollow" 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Preservation","url":"https://www.academia.edu/Documents/in/Food_Preservation?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="41482" href="https://www.academia.edu/Documents/in/Multivariate_Analysis">Multivariate Analysis</a>, <script data-card-contents-for-ri="41482" type="text/json">{"id":41482,"name":"Multivariate Analysis","url":"https://www.academia.edu/Documents/in/Multivariate_Analysis?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="64568" href="https://www.academia.edu/Documents/in/Humans">Humans</a><script data-card-contents-for-ri="64568" type="text/json">{"id":64568,"name":"Humans","url":"https://www.academia.edu/Documents/in/Humans?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=61063841]'), work: {"id":61063841,"title":"Centralized Infant Formula Preparation Room in the Neonatal 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Contamination","url":"https://www.academia.edu/Documents/in/Food_Contamination?f_ri=31632"},{"id":622774,"name":"Neonatal Intensive Care Unit","url":"https://www.academia.edu/Documents/in/Neonatal_Intensive_Care_Unit?f_ri=31632"},{"id":839342,"name":"Binary Logistic Regression","url":"https://www.academia.edu/Documents/in/Binary_Logistic_Regression?f_ri=31632"},{"id":1294607,"name":"Logistic Models","url":"https://www.academia.edu/Documents/in/Logistic_Models?f_ri=31632"},{"id":1778015,"name":"Infant Formula","url":"https://www.academia.edu/Documents/in/Infant_Formula?f_ri=31632"},{"id":2327031,"name":"Microbial Growth","url":"https://www.academia.edu/Documents/in/Microbial_Growth?f_ri=31632"},{"id":2700441,"name":"food handling","url":"https://www.academia.edu/Documents/in/food_handling?f_ri=31632"},{"id":3605251,"name":"Infant food","url":"https://www.academia.edu/Documents/in/Infant_food?f_ri=31632"},{"id":3763225,"name":"Medical and Health Sciences","url":"https://www.academia.edu/Documents/in/Medical_and_Health_Sciences?f_ri=31632"},{"id":3807870,"name":"Environmental factor","url":"https://www.academia.edu/Documents/in/Environmental_factor?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_79362283" data-work_id="79362283" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/79362283/Optimisation_of_accelerated_solvent_extraction_of_antioxidant_compounds_from_rosemary_Rosmarinus_officinalis_L_marjoram_Origanum_majorana_L_and_oregano_Origanum_vulgare_L_using_response_surface_methodology">Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/79362283" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="c7eb9c019432a7c0457515aeb43e5af1" rel="nofollow" data-download="{"attachment_id":86103102,"asset_id":79362283,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/86103102/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="23870056" href="https://independent.academia.edu/MohammadFaroqueHossain">Mohammad Faroque Hossain</a><script data-card-contents-for-user="23870056" type="text/json">{"id":23870056,"first_name":"Mohammad Faroque","last_name":"Hossain","domain_name":"independent","page_name":"MohammadFaroqueHossain","display_name":"Mohammad Faroque Hossain","profile_url":"https://independent.academia.edu/MohammadFaroqueHossain?f_ri=31632","photo":"https://0.academia-photos.com/23870056/12004020/13373727/s65_mohammad_faroque.hossain.jpg"}</script></span></span></li><li class="js-paper-rank-work_79362283 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="79362283"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 79362283, container: ".js-paper-rank-work_79362283", }); });</script></li><li class="js-percentile-work_79362283 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 79362283; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_79362283"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_79362283 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="79362283"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 79362283; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=79362283]").text(description); $(".js-view-count-work_79362283").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_79362283").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="79362283"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">20</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="524" href="https://www.academia.edu/Documents/in/Analytical_Chemistry">Analytical Chemistry</a>, <script data-card-contents-for-ri="524" type="text/json">{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="9508" href="https://www.academia.edu/Documents/in/Response_Surface_Methodology">Response Surface Methodology</a>, <script data-card-contents-for-ri="9508" type="text/json">{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14080" href="https://www.academia.edu/Documents/in/Pharmacognosy">Pharmacognosy</a>, <script data-card-contents-for-ri="14080" type="text/json">{"id":14080,"name":"Pharmacognosy","url":"https://www.academia.edu/Documents/in/Pharmacognosy?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14406" href="https://www.academia.edu/Documents/in/Health">Health</a><script data-card-contents-for-ri="14406" type="text/json">{"id":14406,"name":"Health","url":"https://www.academia.edu/Documents/in/Health?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=79362283]'), work: {"id":79362283,"title":"Optimisation of accelerated solvent extraction of antioxidant compounds from rosemary (Rosmarinus officinalis L.), marjoram (Origanum majorana L.) and oregano (Origanum vulgare L.) using response surface methodology","created_at":"2022-05-18T01:50:51.818-07:00","url":"https://www.academia.edu/79362283/Optimisation_of_accelerated_solvent_extraction_of_antioxidant_compounds_from_rosemary_Rosmarinus_officinalis_L_marjoram_Origanum_majorana_L_and_oregano_Origanum_vulgare_L_using_response_surface_methodology?f_ri=31632","dom_id":"work_79362283","summary":null,"downloadable_attachments":[{"id":86103102,"asset_id":79362283,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":23870056,"first_name":"Mohammad Faroque","last_name":"Hossain","domain_name":"independent","page_name":"MohammadFaroqueHossain","display_name":"Mohammad Faroque Hossain","profile_url":"https://independent.academia.edu/MohammadFaroqueHossain?f_ri=31632","photo":"https://0.academia-photos.com/23870056/12004020/13373727/s65_mohammad_faroque.hossain.jpg"}],"research_interests":[{"id":524,"name":"Analytical Chemistry","url":"https://www.academia.edu/Documents/in/Analytical_Chemistry?f_ri=31632","nofollow":false},{"id":9508,"name":"Response Surface Methodology","url":"https://www.academia.edu/Documents/in/Response_Surface_Methodology?f_ri=31632","nofollow":false},{"id":14080,"name":"Pharmacognosy","url":"https://www.academia.edu/Documents/in/Pharmacognosy?f_ri=31632","nofollow":false},{"id":14406,"name":"Health","url":"https://www.academia.edu/Documents/in/Health?f_ri=31632","nofollow":false},{"id":15375,"name":"Capillary electrophoresis","url":"https://www.academia.edu/Documents/in/Capillary_electrophoresis?f_ri=31632"},{"id":16137,"name":"Food Chemistry","url":"https://www.academia.edu/Documents/in/Food_Chemistry?f_ri=31632"},{"id":21747,"name":"Experimental Design","url":"https://www.academia.edu/Documents/in/Experimental_Design?f_ri=31632"},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":37434,"name":"Quantitative analysis","url":"https://www.academia.edu/Documents/in/Quantitative_analysis?f_ri=31632"},{"id":43981,"name":"Optimization","url":"https://www.academia.edu/Documents/in/Optimization?f_ri=31632"},{"id":103339,"name":"Antioxidant","url":"https://www.academia.edu/Documents/in/Antioxidant?f_ri=31632"},{"id":166448,"name":"Gas Chromatography","url":"https://www.academia.edu/Documents/in/Gas_Chromatography?f_ri=31632"},{"id":168891,"name":"Chemical Analysis","url":"https://www.academia.edu/Documents/in/Chemical_Analysis?f_ri=31632"},{"id":224767,"name":"Prediction Model","url":"https://www.academia.edu/Documents/in/Prediction_Model?f_ri=31632"},{"id":290433,"name":"Antioxidant Activity","url":"https://www.academia.edu/Documents/in/Antioxidant_Activity?f_ri=31632"},{"id":641216,"name":"Quantitative Analysis","url":"https://www.academia.edu/Documents/in/Quantitative_Analysis-1?f_ri=31632"},{"id":1214782,"name":"Oregano","url":"https://www.academia.edu/Documents/in/Oregano?f_ri=31632"},{"id":1322481,"name":"Antioxidant Capacity","url":"https://www.academia.edu/Documents/in/Antioxidant_Capacity?f_ri=31632"},{"id":2474216,"name":"Accelerated Solvent Extraction","url":"https://www.academia.edu/Documents/in/Accelerated_Solvent_Extraction?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_77355536" data-work_id="77355536" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/77355536/Bacteriological_quality_of_raw_milk_marketed_in_and_around_Guwahati_city_Assam_India">Bacteriological quality of raw milk marketed in and around Guwahati city, Assam, India</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers&#39; table. This study aimed to assess the quality of raw milk sold in and around... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_77355536" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers&#39; table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p&lt;0.01) difference was observed for...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/77355536" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="6a4f36f26bf16c4e9f078810f5686306" rel="nofollow" data-download="{"attachment_id":84732837,"asset_id":77355536,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/84732837/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="159507959" href="https://independent.academia.edu/RaquibMasuk">Masuk Raquib</a><script data-card-contents-for-user="159507959" type="text/json">{"id":159507959,"first_name":"Masuk","last_name":"Raquib","domain_name":"independent","page_name":"RaquibMasuk","display_name":"Masuk Raquib","profile_url":"https://independent.academia.edu/RaquibMasuk?f_ri=31632","photo":"https://0.academia-photos.com/159507959/123307439/112654891/s65_masuk.raquib.png"}</script></span></span></li><li class="js-paper-rank-work_77355536 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="77355536"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 77355536, container: ".js-paper-rank-work_77355536", }); });</script></li><li class="js-percentile-work_77355536 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x work-percentile"></span></span><script>$(function () { var workId = 77355536; window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_77355536"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_77355536 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="77355536"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 77355536; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=77355536]").text(description); $(".js-view-count-work_77355536").attr('title', description).tooltip(); }); });</script></span><script>$(function() { $(".js-view-count-work_77355536").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="77355536"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">10</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="3037" href="https://www.academia.edu/Documents/in/Veterinary_Microbiology">Veterinary Microbiology</a>, <script data-card-contents-for-ri="3037" type="text/json">{"id":3037,"name":"Veterinary Microbiology","url":"https://www.academia.edu/Documents/in/Veterinary_Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="16288" href="https://www.academia.edu/Documents/in/Public_Health">Public Health</a>, <script data-card-contents-for-ri="16288" type="text/json">{"id":16288,"name":"Public Health","url":"https://www.academia.edu/Documents/in/Public_Health?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="19080" href="https://www.academia.edu/Documents/in/Zoonoses">Zoonoses</a><script data-card-contents-for-ri="19080" type="text/json">{"id":19080,"name":"Zoonoses","url":"https://www.academia.edu/Documents/in/Zoonoses?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=77355536]'), work: {"id":77355536,"title":"Bacteriological quality of raw milk marketed in and around Guwahati city, Assam, India","created_at":"2022-04-23T06:01:36.017-07:00","url":"https://www.academia.edu/77355536/Bacteriological_quality_of_raw_milk_marketed_in_and_around_Guwahati_city_Assam_India?f_ri=31632","dom_id":"work_77355536","summary":"Background and Aim: Milk is a highly perishable commodity, which is subjected to various types of contamination right from the farm level to the consumers\u0026#39; table. This study aimed to assess the quality of raw milk sold in and around Guwahati city based on the microbial load. Materials and Methods: A total of 200 raw pooled milk samples collected from 25 different locations in and around Guwahati city were subjected to quality evaluation based on the methylene blue reduction test (MBRT), standard plate count, and coliform count as per the standard procedure. Results: Out of the 200 samples evaluated, more than 50% of them were graded as poor to very poor quality based on the MBRT results. None of the samples could be graded as excellent quality and only 14.5% were graded as good quality. The standard plate count and coliform count of all the raw milk samples were found to be significantly higher than the legal standard. A highly significant (p\u0026lt;0.01) difference was observed for...","downloadable_attachments":[{"id":84732837,"asset_id":77355536,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":159507959,"first_name":"Masuk","last_name":"Raquib","domain_name":"independent","page_name":"RaquibMasuk","display_name":"Masuk Raquib","profile_url":"https://independent.academia.edu/RaquibMasuk?f_ri=31632","photo":"https://0.academia-photos.com/159507959/123307439/112654891/s65_masuk.raquib.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false},{"id":3037,"name":"Veterinary Microbiology","url":"https://www.academia.edu/Documents/in/Veterinary_Microbiology?f_ri=31632","nofollow":false},{"id":16288,"name":"Public Health","url":"https://www.academia.edu/Documents/in/Public_Health?f_ri=31632","nofollow":false},{"id":19080,"name":"Zoonoses","url":"https://www.academia.edu/Documents/in/Zoonoses?f_ri=31632","nofollow":false},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":181315,"name":"One Health","url":"https://www.academia.edu/Documents/in/One_Health?f_ri=31632"},{"id":398276,"name":"Food Safety Microbiology","url":"https://www.academia.edu/Documents/in/Food_Safety_Microbiology-1?f_ri=31632"},{"id":521881,"name":"World Health Organization","url":"https://www.academia.edu/Documents/in/World_Health_Organization?f_ri=31632"},{"id":1117458,"name":"March","url":"https://www.academia.edu/Documents/in/March?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_73724628" data-work_id="73724628" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/73724628/Detection_and_identification_of_wild_yeasts_in_lager_breweries">Detection and identification of wild yeasts in lager breweries</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/73724628" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a 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data-card-contents-for-user="42221358" type="text/json">{"id":42221358,"first_name":"Lene","last_name":"Jespersen","domain_name":"independent","page_name":"LeneJespersen","display_name":"Lene Jespersen","profile_url":"https://independent.academia.edu/LeneJespersen?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_73724628 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="73724628"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 73724628, container: ".js-paper-rank-work_73724628", }); });</script></li><li class="js-percentile-work_73724628 InlineList-item InlineList-item--bordered hidden u-tcGrayDark"><span class="percentile-widget hidden"><span class="u-mr2x percentile-widget" style="display: none">•</span><span class="u-mr2x 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}); });</script></span><script>$(function() { $(".js-view-count-work_73724628").removeClass('hidden') })</script></div></li><li class="InlineList-item u-positionRelative" style="max-width: 250px"><div class="u-positionAbsolute" data-has-card-for-ri-list="73724628"><i class="fa fa-tag InlineList-item-icon u-positionRelative"></i>  <a class="InlineList-item-text u-positionRelative">20</a>  </div><span class="InlineList-item-text u-textTruncate u-pl10x"><a class="InlineList-item-text" data-has-card-for-ri="159" href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="7603" href="https://www.academia.edu/Documents/in/Food">Food</a>, <script data-card-contents-for-ri="7603" type="text/json">{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="7710" href="https://www.academia.edu/Documents/in/Biology">Biology</a>, <script data-card-contents-for-ri="7710" type="text/json">{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a><script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=73724628]'), work: {"id":73724628,"title":"Detection and identification of wild yeasts in lager breweries","created_at":"2022-03-14T02:38:54.832-07:00","url":"https://www.academia.edu/73724628/Detection_and_identification_of_wild_yeasts_in_lager_breweries?f_ri=31632","dom_id":"work_73724628","summary":null,"downloadable_attachments":[{"id":82133383,"asset_id":73724628,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":42221358,"first_name":"Lene","last_name":"Jespersen","domain_name":"independent","page_name":"LeneJespersen","display_name":"Lene Jespersen","profile_url":"https://independent.academia.edu/LeneJespersen?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false},{"id":7603,"name":"Food","url":"https://www.academia.edu/Documents/in/Food?f_ri=31632","nofollow":false},{"id":7710,"name":"Biology","url":"https://www.academia.edu/Documents/in/Biology?f_ri=31632","nofollow":false},{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":false},{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632"},{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632"},{"id":49123,"name":"Saccharomyces cerevisiae","url":"https://www.academia.edu/Documents/in/Saccharomyces_cerevisiae?f_ri=31632"},{"id":51722,"name":"Beer","url":"https://www.academia.edu/Documents/in/Beer?f_ri=31632"},{"id":71289,"name":"Glucose","url":"https://www.academia.edu/Documents/in/Glucose?f_ri=31632"},{"id":105582,"name":"Candida","url":"https://www.academia.edu/Documents/in/Candida?f_ri=31632"},{"id":131237,"name":"Cluster Analysis","url":"https://www.academia.edu/Documents/in/Cluster_Analysis?f_ri=31632"},{"id":289330,"name":"Prevalence","url":"https://www.academia.edu/Documents/in/Prevalence?f_ri=31632"},{"id":477062,"name":"Ambient Temperature","url":"https://www.academia.edu/Documents/in/Ambient_Temperature?f_ri=31632"},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632"},{"id":957359,"name":"Culture Media","url":"https://www.academia.edu/Documents/in/Culture_Media?f_ri=31632"},{"id":1074508,"name":"Lactic Acid","url":"https://www.academia.edu/Documents/in/Lactic_Acid?f_ri=31632"},{"id":1124559,"name":"Food Processing Industry","url":"https://www.academia.edu/Documents/in/Food_Processing_Industry?f_ri=31632"},{"id":1279098,"name":"Copper sulfate","url":"https://www.academia.edu/Documents/in/Copper_sulfate?f_ri=31632"},{"id":1292732,"name":"Crystal Violet","url":"https://www.academia.edu/Documents/in/Crystal_Violet?f_ri=31632"},{"id":2996632,"name":"Maltose","url":"https://www.academia.edu/Documents/in/Maltose?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_68981673" data-work_id="68981673" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68981673/Effect_of_pH_on_Lactobacillus_fermentum_growth_raffinose_removal_galactosidase_activity_and_fermentation_products">Effect of pH on Lactobacillus fermentum growth, raffinose removal, ?-galactosidase activity and fermentation products</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68981673" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="1a9258755479142f2fc213a75d11f848" rel="nofollow" data-download="{"attachment_id":79257650,"asset_id":68981673,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79257650/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="66751473" href="https://independent.academia.edu/SavoyG">Graciela Savoy</a><script data-card-contents-for-user="66751473" 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window.Academia.workPercentilesFetcher.queue(workId, function (percentileText) { var container = $(".js-percentile-work_68981673"); container.find('.work-percentile').text(percentileText.charAt(0).toUpperCase() + percentileText.slice(1)); container.find('.percentile-widget').show(); container.find('.percentile-widget').removeClass('hidden'); }); });</script></li><li class="js-view-count-work_68981673 InlineList-item InlineList-item--bordered hidden"><div><span><span class="js-view-count view-count u-mr2x" data-work-id="68981673"><i class="fa fa-spinner fa-spin"></i></span><script>$(function () { var workId = 68981673; window.Academia.workViewCountsFetcher.queue(workId, function (count) { var description = window.$h.commaizeInt(count) + " " + window.$h.pluralize(count, 'View'); $(".js-view-count[data-work-id=68981673]").text(description); $(".js-view-count-work_68981673").attr('title', description).tooltip(); }); });</script></span><script>$(function() { 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microbiology","url":"https://www.academia.edu/Documents/in/Applied_microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="26327" href="https://www.academia.edu/Documents/in/Medicine">Medicine</a>, <script data-card-contents-for-ri="26327" type="text/json">{"id":26327,"name":"Medicine","url":"https://www.academia.edu/Documents/in/Medicine?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="28235" href="https://www.academia.edu/Documents/in/Multidisciplinary">Multidisciplinary</a><script data-card-contents-for-ri="28235" type="text/json">{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=68981673]'), work: {"id":68981673,"title":"Effect of pH on Lactobacillus fermentum growth, raffinose removal, 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href="https://www.academia.edu/68814840/Effect_of_monoglycerides_on_the_thermal_inactivation_kinetics_ofBacillus_cereusF4165_75_spores">Effect of monoglycerides on the thermal inactivation kinetics ofBacillus cereusF4165/75 spores</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68814840" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="ba22e91fe8addbb8f895efe6ed0794e2" rel="nofollow" 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data-work_id="65237497" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/65237497/Microbial_quality_of_oysters_sold_in_Western_Trinidad_and_potential_health_risk_to_consumers">Microbial quality of oysters sold in Western Trinidad and potential health risk to consumers</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">The prevalence and characteristics of Escherichia coli and Salmonella spp. as well as counts of E. coli in raw oysters, condiments/spices, and raw oyster cocktails sampled from 72 vendors across Western Trinidad were determined. The... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_65237497" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The prevalence and characteristics of Escherichia coli and Salmonella spp. as well as counts of E. coli in raw oysters, condiments/spices, and raw oyster cocktails sampled from 72 vendors across Western Trinidad were determined. The microbial quality of the water used in the preparation of raw oysters was also investigated. Of 200 samples each of raw oysters, condiments/spices and oyster cocktails tested, 154 (77.0%), 89 (44.5%) and 154 (77.0%) respectively yielded E. coli. The differences were statistically significant (P = &lt; 0.001; chi square = 62.91). The mean E. coli count per g in the ready-to-eat oyster cocktail ranged from 1.5 x 10(3) +/- 2.7 x 10(3) in Couva to 8.7x10(6) +/- 4.9x10(7) in San Fernando. One hundred and forty-six (73.0%) oyster cocktails contaminated with E. coli had counts that exceeded the recommended standard of 16 per g. Of a total of 590 E. coli isolates from various sources tested, 24 (4.1%), 20 (3.4%) and 69 (11.7%) were mucoid, haemolytic and non-sor...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/65237497" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="1502ca7523e1b116c053e234c788c8af" rel="nofollow" data-download="{"attachment_id":76927434,"asset_id":65237497,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/76927434/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="8575423" href="https://independent.academia.edu/SavitriLaloo">Savitri Laloo</a><script data-card-contents-for-user="8575423" type="text/json">{"id":8575423,"first_name":"Savitri","last_name":"Laloo","domain_name":"independent","page_name":"SavitriLaloo","display_name":"Savitri Laloo","profile_url":"https://independent.academia.edu/SavitriLaloo?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_65237497 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="65237497"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 65237497, container: ".js-paper-rank-work_65237497", }); 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The microbial quality of the water used in the preparation of raw oysters was also investigated. Of 200 samples each of raw oysters, condiments/spices and oyster cocktails tested, 154 (77.0%), 89 (44.5%) and 154 (77.0%) respectively yielded E. coli. The differences were statistically significant (P = \u0026lt; 0.001; chi square = 62.91). The mean E. coli count per g in the ready-to-eat oyster cocktail ranged from 1.5 x 10(3) +/- 2.7 x 10(3) in Couva to 8.7x10(6) +/- 4.9x10(7) in San Fernando. One hundred and forty-six (73.0%) oyster cocktails contaminated with E. coli had counts that exceeded the recommended standard of 16 per g. Of a total of 590 E. coli isolates from various sources tested, 24 (4.1%), 20 (3.4%) and 69 (11.7%) were mucoid, haemolytic and non-sor...","downloadable_attachments":[{"id":76927434,"asset_id":65237497,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":8575423,"first_name":"Savitri","last_name":"Laloo","domain_name":"independent","page_name":"SavitriLaloo","display_name":"Savitri Laloo","profile_url":"https://independent.academia.edu/SavitriLaloo?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":1085,"name":"Epidemiology","url":"https://www.academia.edu/Documents/in/Epidemiology?f_ri=31632","nofollow":false},{"id":31632,"name":"Food 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href="https://www.academia.edu/Documents/in/Microbiology">Microbiology</a>, <script data-card-contents-for-ri="159" type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="4542" href="https://www.academia.edu/Documents/in/Probiotics">Probiotics</a>, <script data-card-contents-for-ri="4542" type="text/json">{"id":4542,"name":"Probiotics","url":"https://www.academia.edu/Documents/in/Probiotics?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" 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type="text/json">{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="14907" href="https://www.academia.edu/Documents/in/Industrial_Biotechnology">Industrial Biotechnology</a>, <script data-card-contents-for-ri="14907" type="text/json">{"id":14907,"name":"Industrial Biotechnology","url":"https://www.academia.edu/Documents/in/Industrial_Biotechnology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="17272" href="https://www.academia.edu/Documents/in/Fungi">Fungi</a>, <script data-card-contents-for-ri="17272" type="text/json">{"id":17272,"name":"Fungi","url":"https://www.academia.edu/Documents/in/Fungi?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script 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class="InlineList-item-text" data-has-card-for-ri="31632" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a>, <script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="83825" href="https://www.academia.edu/Documents/in/Gram_Positive">Gram Positive</a><script data-card-contents-for-ri="83825" type="text/json">{"id":83825,"name":"Gram Positive","url":"https://www.academia.edu/Documents/in/Gram_Positive?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=43740329]'), work: {"id":43740329,"title":"Synergistic inhibition of Listeria monocytogenes by nisin and garlic 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Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false},{"id":573653,"name":"Food Sciences","url":"https://www.academia.edu/Documents/in/Food_Sciences?f_ri=31632","nofollow":false}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_75212745" data-work_id="75212745" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/75212745/Impact_of_organic_acids_and_their_salts_on_microbial_quality_and_shelf_life_of_beef_meat">Impact of organic acids and their salts on microbial quality and shelf life of beef meat</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_75212745" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">This study examined the effect of different concentrations of lactic acid (LA) (1 and 2%), acetic acid (AA) (1 and 2%), sodium lactate (SL) (2.5%) and sodium acetate (SA) (2.5%) on the chemical, microbiological and sensory quality of raw beef meat stored at 4°C. The results showed that these additives were efficient (P&lt; 0.05) against the proliferation of various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different additives used was; AA, LA, SA, SL. The chemical analysis revealed a significant reduction (P&lt; 0.05) in the pH value of treated beef meat samples. Significant differences (P&lt; 0.05) were detected with the sensory quality, with 1% (AA), the treated samples yielding the highest scores for the color, texture, and flavor attributes. Overall, the findings demonstrate that the addition of 1% AA or 1 % LA to beef cuts can delay the proliferation of spoilage microorgani...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/75212745" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="9819372873c9e8099676e1513bb07e94" rel="nofollow" data-download="{"attachment_id":83072904,"asset_id":75212745,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/83072904/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="17499127" href="https://banhauniversity.academia.edu/AhmedShewail">Ahmed Shewail</a><script data-card-contents-for-user="17499127" type="text/json">{"id":17499127,"first_name":"Ahmed","last_name":"Shewail","domain_name":"banhauniversity","page_name":"AhmedShewail","display_name":"Ahmed Shewail","profile_url":"https://banhauniversity.academia.edu/AhmedShewail?f_ri=31632","photo":"https://0.academia-photos.com/17499127/4862933/5594700/s65_ahmed.shewail.jpg_oh_d40cf9927a11534f654d6f4b951d2359_oe_54ca2055___gda___1418106073_870b29d6d9b9a6ecdc9cebd0193682a1"}</script></span></span></li><li class="js-paper-rank-work_75212745 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="75212745"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 75212745, container: ".js-paper-rank-work_75212745", }); 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The results showed that these additives were efficient (P\u0026lt; 0.05) against the proliferation of various spoilage microorganisms; including aerobic, and psychrotrophic bacteria, and Enterobacteriaceae. The general order of antibacterial activity of the different additives used was; AA, LA, SA, SL. The chemical analysis revealed a significant reduction (P\u0026lt; 0.05) in the pH value of treated beef meat samples. Significant differences (P\u0026lt; 0.05) were detected with the sensory quality, with 1% (AA), the treated samples yielding the highest scores for the color, texture, and flavor attributes. Overall, the findings demonstrate that the addition of 1% AA or 1 % LA to beef cuts can delay the proliferation of spoilage microorgani...","downloadable_attachments":[{"id":83072904,"asset_id":75212745,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":17499127,"first_name":"Ahmed","last_name":"Shewail","domain_name":"banhauniversity","page_name":"AhmedShewail","display_name":"Ahmed Shewail","profile_url":"https://banhauniversity.academia.edu/AhmedShewail?f_ri=31632","photo":"https://0.academia-photos.com/17499127/4862933/5594700/s65_ahmed.shewail.jpg_oh_d40cf9927a11534f654d6f4b951d2359_oe_54ca2055___gda___1418106073_870b29d6d9b9a6ecdc9cebd0193682a1"}],"research_interests":[{"id":523,"name":"Chemistry","url":"https://www.academia.edu/Documents/in/Chemistry?f_ri=31632","nofollow":false},{"id":1036,"name":"Meat Science","url":"https://www.academia.edu/Documents/in/Meat_Science?f_ri=31632","nofollow":false},{"id":1040,"name":"Food 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Hygiene","url":"https://www.academia.edu/Documents/in/Meat_Hygiene?f_ri=31632"},{"id":3441010,"name":"Impact of organic acids and their salts on microbial quality and shelf life of beef meat","url":"https://www.academia.edu/Documents/in/Impact_of_organic_acids_and_their_salts_on_microbial_quality_and_shelf_life_of_beef_meat-1?f_ri=31632"},{"id":3441011,"name":"beef preservation","url":"https://www.academia.edu/Documents/in/beef_preservation?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_72801691" data-work_id="72801691" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" 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{"id":72801691,"title":"Evaluation of olive leaf extract as a growth promoter on the performance, blood biochemical parameters, and caecal microflora of broiler chickens","created_at":"2022-03-02T07:39:00.360-08:00","url":"https://www.academia.edu/72801691/Evaluation_of_olive_leaf_extract_as_a_growth_promoter_on_the_performance_blood_biochemical_parameters_and_caecal_microflora_of_broiler_chickens?f_ri=31632","dom_id":"work_72801691","summary":null,"downloadable_attachments":[{"id":81583842,"asset_id":72801691,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":131256121,"first_name":"Güray","last_name":"Erener","domain_name":"independent","page_name":"GErener","display_name":"Güray 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u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/68810535/Association_between_animal_welfare_indicators_and_microbiological_quality_of_beef_carcasses_including_Salmonella_spp_from_a_slaughterhouse_in_Ecuador">Association between animal welfare indicators and microbiological quality of beef carcasses, including Salmonella spp., from a slaughterhouse in Ecuador</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador,... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_68810535" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Background and Aim: Pre-slaughter management and slaughter operations are considered critical factors for animal welfare and meat quality. Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine th...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68810535" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="998b3e32f38d6b98c156f1f1693442a3" rel="nofollow" data-download="{"attachment_id":79152925,"asset_id":68810535,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/79152925/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="109795791" href="https://uce-ec.academia.edu/AnaBurgosMayorga">Ana Burgos Mayorga</a><script data-card-contents-for-user="109795791" type="text/json">{"id":109795791,"first_name":"Ana","last_name":"Burgos Mayorga","domain_name":"uce-ec","page_name":"AnaBurgosMayorga","display_name":"Ana Burgos Mayorga","profile_url":"https://uce-ec.academia.edu/AnaBurgosMayorga?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_68810535 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="68810535"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 68810535, container: ".js-paper-rank-work_68810535", }); 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Previous studies have found poor animal welfare management at municipal slaughterhouses in Ecuador, and little is known about how this affects the microbiological quality of the meat. Therefore, the aim of the study was to analyze the association of the microbiological quality of beef carcasses and animal welfare indicators in a municipal slaughterhouse in Ecuador. Materials and Methods: Data for 6 months were collected from a municipal slaughterhouse in Ecuador. Five trained researchers were strategically located along the slaughter process. A total of 351 animals were observed with regard to welfare indicators, and their carcasses were sampled to evaluate microbiological quality. Antemortem (slipping, falling, and vocalization) and postmortem animal welfare indicators (bleed interval, pH, temperature, and bruises) were measured. To determine th...","downloadable_attachments":[{"id":79152925,"asset_id":68810535,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":109795791,"first_name":"Ana","last_name":"Burgos Mayorga","domain_name":"uce-ec","page_name":"AnaBurgosMayorga","display_name":"Ana Burgos Mayorga","profile_url":"https://uce-ec.academia.edu/AnaBurgosMayorga?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":159,"name":"Microbiology","url":"https://www.academia.edu/Documents/in/Microbiology?f_ri=31632","nofollow":false},{"id":1036,"name":"Meat Science","url":"https://www.academia.edu/Documents/in/Meat_Science?f_ri=31632","nofollow":false},{"id":3037,"name":"Veterinary Microbiology","url":"https://www.academia.edu/Documents/in/Veterinary_Microbiology?f_ri=31632","nofollow":false},{"id":22298,"name":"Veterinary public health","url":"https://www.academia.edu/Documents/in/Veterinary_public_health?f_ri=31632","nofollow":false},{"id":31632,"name":"Food 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antifungal Lactobacillus plantarum isolates and their application as bioprotectants in refrigerated foods</a></div></div><div class="u-pb4x u-mt3x"></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/68116772" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="11a95a40dcd4ffff21cb0780fb794f88" rel="nofollow" data-download="{"attachment_id":78708003,"asset_id":68116772,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" 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js-work-link" href="https://www.academia.edu/48919108/Effect_of_freezing_irradiation_and_frozen_storage_on_survival_of_Salmonella_in_concentrated_orange_juice">Effect of freezing, irradiation, and frozen storage on survival of Salmonella in concentrated orange juice</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Six strains of Salmonella (Anatum F4317, Dublin 15480, Enteritidis 13076, Enteritidis WY15159, Stanley H0588, and Typhimurium 14028) were individually inoculated into orange juice concentrate (OJC) and frozen to -20 degrees C. The frozen... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_48919108" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Six strains of Salmonella (Anatum F4317, Dublin 15480, Enteritidis 13076, Enteritidis WY15159, Stanley H0588, and Typhimurium 14028) were individually inoculated into orange juice concentrate (OJC) and frozen to -20 degrees C. The frozen samples were treated with 0 (nonirradiated), 0.5, 1.0, or 2.0 kGy of gamma radiation and held frozen for 1 h, and the surviving bacterial population was assessed. The strains showed significant variability in their response to freezing and to freezing in combination with irradiation. The response was dose dependent. Relative to the nonfrozen, nonirradiated control, the reduction following the highest dose (2.0 kGy) ranged from 1.29 log CFU/ml (Salmonella Typhimurium) to 2.17 log CFU/ml (Salmonella Stanley). Samples of OJC inoculated with Salmonella Enteritidis WY15159 and irradiated were stored at -20 degrees C for 1, 2, 7, or 14 days, and the surviving population was determined. Relative to the nonfrozen, nonirradiated control, after 14 days, the p...</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/48919108" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="852c268bef089c49a78791728468edc2" rel="nofollow" data-download="{"attachment_id":67323913,"asset_id":48919108,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/67323913/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="35408126" href="https://independent.academia.edu/BrendanNiemira">Brendan Niemira</a><script data-card-contents-for-user="35408126" type="text/json">{"id":35408126,"first_name":"Brendan","last_name":"Niemira","domain_name":"independent","page_name":"BrendanNiemira","display_name":"Brendan Niemira","profile_url":"https://independent.academia.edu/BrendanNiemira?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_48919108 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="48919108"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 48919108, container: ".js-paper-rank-work_48919108", }); 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The frozen samples were treated with 0 (nonirradiated), 0.5, 1.0, or 2.0 kGy of gamma radiation and held frozen for 1 h, and the surviving bacterial population was assessed. The strains showed significant variability in their response to freezing and to freezing in combination with irradiation. The response was dose dependent. Relative to the nonfrozen, nonirradiated control, the reduction following the highest dose (2.0 kGy) ranged from 1.29 log CFU/ml (Salmonella Typhimurium) to 2.17 log CFU/ml (Salmonella Stanley). Samples of OJC inoculated with Salmonella Enteritidis WY15159 and irradiated were stored at -20 degrees C for 1, 2, 7, or 14 days, and the surviving population was determined. Relative to the nonfrozen, nonirradiated control, after 14 days, the p...","downloadable_attachments":[{"id":67323913,"asset_id":48919108,"asset_type":"Work","always_allow_download":false}],"ordered_authors":[{"id":35408126,"first_name":"Brendan","last_name":"Niemira","domain_name":"independent","page_name":"BrendanNiemira","display_name":"Brendan Niemira","profile_url":"https://independent.academia.edu/BrendanNiemira?f_ri=31632","photo":"/images/s65_no_pic.png"}],"research_interests":[{"id":22998,"name":"Gamma Rays","url":"https://www.academia.edu/Documents/in/Gamma_Rays?f_ri=31632","nofollow":false},{"id":28235,"name":"Multidisciplinary","url":"https://www.academia.edu/Documents/in/Multidisciplinary?f_ri=31632","nofollow":false},{"id":31632,"name":"Food 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A","url":"https://www.academia.edu/Documents/in/Ochratoxin_A?f_ri=31632"},{"id":2209854,"name":"Ochratoxins","url":"https://www.academia.edu/Documents/in/Ochratoxins?f_ri=31632"}]}, }) } })();</script></ul></li></ul></div></div><div class="u-borderBottom1 u-borderColorGrayLighter"><div class="clearfix u-pv7x u-mb0x js-work-card work_3092273" data-work_id="3092273" itemscope="itemscope" itemtype="https://schema.org/ScholarlyArticle"><div class="header"><div class="title u-fontSerif u-fs22 u-lineHeight1_3"><a class="u-tcGrayDarkest js-work-link" href="https://www.academia.edu/3092273/Significance_of_microbial_biofilms_in_food_industry_a_review">Significance of microbial biofilms in food industry: a review</a></div></div><div class="u-pb4x u-mt3x"><div class="summary u-fs14 u-fw300 u-lineHeight1_5 u-tcGrayDarkest"><div class="summarized">Biofilms have been of considerable interest in the context of food hygiene. Of special significance is the ability of microorganisms to attach and grow on food and food-contact surfaces under favourable conditions. Biofilm formation is a... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_3092273" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Biofilms have been of considerable interest in the context of food hygiene. Of special significance is the ability of microorganisms to attach and grow on food and food-contact surfaces under favourable conditions. Biofilm formation is a dynamic process and different mechanisms are involved in their attachment and growth. Extracellular polymeric substances play an important role in the attachment and colonization of microorganisms to food-contact surfaces. Various techniques have been adopted for the proper study and understanding of biofilm attachment and control. If the microorganisms from food-contact surfaces are not completely removed, they may lead to biofilm formation and also increase the biotransfer potential. Therefore, various preventive and control strategies like hygienic plant lay-out and design of equipment, choice of materials, correct use and selection of detergents and disinfectants coupled with physical methods can be suitably applied for controlling biofilm formation on food-contact surfaces. In addition, bacteriocins and enzymes are gaining importance and have an unique potential in the food industry for the effective biocontrol and removal of biofilms. 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type="text/json">{"id":22506,"name":"Adolescent","url":"https://www.academia.edu/Documents/in/Adolescent?f_ri=31632","nofollow":false}</script><a class="InlineList-item-text" data-has-card-for-ri="31632" href="https://www.academia.edu/Documents/in/Food_Microbiology">Food Microbiology</a><script data-card-contents-for-ri="31632" type="text/json">{"id":31632,"name":"Food Microbiology","url":"https://www.academia.edu/Documents/in/Food_Microbiology?f_ri=31632","nofollow":false}</script></span></li><script>(function(){ if (true) { new Aedu.ResearchInterestListCard({ el: $('*[data-has-card-for-ri-list=12894352]'), work: {"id":12894352,"title":"Date Palm Sap Linked to Nipah Virus Outbreak in Bangladesh, 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In recent years bifidobacteria have drawn much scientific attention because of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_16898438" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">Bifidobacteria represent important human commensals because of their perceived contribution to the maintenance of a balanced gastro intestinal tract (GIT). In recent years bifidobacteria have drawn much scientific attention because of their use as live bacteria in numerous food preparations with various health-related claims. For such reasons these bacteria constitute a growing area of interest with respect to genomics, molecular biology and genetics. This review will discuss the current knowledge on the molecular players that allow bifidobacteria to contend with heat-, osmotic-, bile-and acidic stress. Here, we describe the principal molecular chaperones involved in such stresses, as well as their use as phylogenetic markers for gaining insight into the evolutionary history of high G+C Gram positive bacteria.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/16898438" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="fc4f4467f781d407c3c5dd02db348e55" rel="nofollow" data-download="{"attachment_id":42378363,"asset_id":16898438,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/42378363/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="32392923" href="https://ucc-ie.academia.edu/DouweVanSinderen">Douwe Van Sinderen</a><script data-card-contents-for-user="32392923" type="text/json">{"id":32392923,"first_name":"Douwe Van","last_name":"Sinderen","domain_name":"ucc-ie","page_name":"DouweVanSinderen","display_name":"Douwe Van Sinderen","profile_url":"https://ucc-ie.academia.edu/DouweVanSinderen?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_16898438 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="16898438"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 16898438, container: ".js-paper-rank-work_16898438", }); 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In recent years bifidobacteria have drawn much scientific attention because of their use as live bacteria in numerous food preparations with various health-related claims. For such reasons these bacteria constitute a growing area of interest with respect to genomics, molecular biology and genetics. This review will discuss the current knowledge on the molecular players that allow bifidobacteria to contend with heat-, osmotic-, bile-and acidic stress. 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The activity of... <a class="more_link u-tcGrayDark u-linkUnstyled" data-container=".work_23567988" data-show=".complete" data-hide=".summarized" data-more-link-behavior="true" href="#">more</a></div><div class="complete hidden">The scavenging activity against DPPH (1,1-diphenil-2-picrylhydrazyl) radical and the antifungal effect against chloroform, ethyl acetate and 50% methanolic extracts of Verbena officinalis leaves were investigated. The activity of different fractions of 50% methanolic extract and some isolated compounds were also investigated. The results suggest that 50% methanolic extract and caffeoyl derivatives could potentially be considered as excellent and readily available sources of natural antifungal and antioxidant compounds.</div></div></div><ul class="InlineList u-ph0x u-fs13"><li class="InlineList-item logged_in_only"><div class="share_on_academia_work_button"><a class="academia_share Button Button--inverseBlue Button--sm js-bookmark-button" data-academia-share="Work/23567988" data-share-source="work_strip" data-spinner="small_white_hide_contents"><i class="fa fa-plus"></i><span class="work-strip-link-text u-ml1x" data-content="button_text">Bookmark</span></a></div></li><li class="InlineList-item"><div class="download"><a id="fc2a10e9378e659f852a66c083be4665" rel="nofollow" data-download="{"attachment_id":43992863,"asset_id":23567988,"asset_type":"Work","always_allow_download":false,"track":null,"button_location":"work_strip","source":null,"hide_modal":null}" class="Button Button--sm Button--inverseGreen js-download-button prompt_button doc_download" href="https://www.academia.edu/attachments/43992863/download_file?st=MTczMjQ5NDMxOCw4LjIyMi4yMDguMTQ2&s=work_strip"><i class="fa fa-arrow-circle-o-down fa-lg"></i><span class="u-textUppercase u-ml1x" data-content="button_text">Download</span></a></div></li><li class="InlineList-item"><ul class="InlineList InlineList--bordered u-ph0x"><li class="InlineList-item InlineList-item--bordered"><span class="InlineList-item-text">by <span itemscope="itemscope" itemprop="author" itemtype="https://schema.org/Person"><a class="u-tcGrayDark u-fw700" data-has-card-for-user="45601113" href="https://unav.academia.edu/Mar%C3%ADaCalvo">María Calvo</a><script data-card-contents-for-user="45601113" type="text/json">{"id":45601113,"first_name":"María","last_name":"Calvo","domain_name":"unav","page_name":"MaríaCalvo","display_name":"María Calvo","profile_url":"https://unav.academia.edu/Mar%C3%ADaCalvo?f_ri=31632","photo":"/images/s65_no_pic.png"}</script></span></span></li><li class="js-paper-rank-work_23567988 InlineList-item InlineList-item--bordered hidden"><span class="js-paper-rank-view hidden u-tcGrayDark" data-paper-rank-work-id="23567988"><i class="u-m1x fa fa-bar-chart"></i><strong class="js-paper-rank"></strong></span><script>$(function() { new Works.PaperRankView({ workId: 23567988, container: ".js-paper-rank-work_23567988", }); 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The activity of different fractions of 50% methanolic extract and some isolated compounds were also investigated. 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