A nationwide multicenter susceptibility surveillance study (Susceptibility to the Antimicrobials Used in the Community in España [SAUCE] project), SAUCE-4, including 2,559 Streptococcus pneumoniae, 2,287 Streptococcus pyogenes, and 2,736 Haemophilus influenzae isolates was carried out from May 2006 to June 2007 in 34 Spanish hospitals. Then, the results from SAUCE-4 were compared to those from ...

In this study, walnut green husk extract, which is a valuable waste of horticultural products, was used to enhance antioxidant properties and reduce microbial load of ketchup sauce. Extraction efficiency of walnut green husk extract 22.01%, total phenolic compounds 65.40 (mg gallic acid per 100 g dry husk), flavonoids 10.06 (catechin mg per 100 g dry husk), and EC50 0.17 (mg/mL) were expressed....

This study tried to develop Siraegi by boiling it down in soy seasoning sauce with excellent sensory attributes and evaluate the quality characteristics in order to enhance the value of traditional agricultural products, dried radish leaves. Sugar content of the seasoning sauce were finally established at 30% (w/v) compared with the starch syrup, which was added to the sauce through sensory eva...

Organic residues were extracted from thirty-three different types of Roman and Late Antique amphorae retrieved underwater contexts in the custody Archaeological Museum “Baglio Anselmi” Marsala Sicily. The samples analysed using GC-MS 1H NMR, finding biomarkers plant oils (including saturated unsaturated fatty acids, alcohols alkanes present waxes) identified seven samples. for Pinaceae spp., us...

Growth of lactic acid bacteria and amino acid production at an Indonesian soy sauce manufacturer, employing modern Japanese process technology, indicated that brine fermentation for one month is sufficient for industrial kecap production. Compared to traditional Indonesian soy sauce fermentation, application of modern Japanese process technology resulted in an obvious but not essential yeast fe...

Teaching Factory is a concept of production-based teaching process that refers to the standards and procedures applicable in industry, which carried out an atmosphere like what happens industry. One Jember State Polytechnic majoring Agricultural Technology Canning (Canning Factory). The fish canning product produced at Canning, lemuru. raw material for lemuru obtained directly from collectors P...

Lycopene is present mainly as cis-isomers in human serum and tissues whereas all-trans-lycopene predominates in tomato products, suggesting that all-trans-lycopene is isomerised in the body or is less bioavailable. The objectives of the present study were to develop processing conditions for tomatoes to obtain products with different cis-trans-lycopene isomer distribution and to assess their bi...

This study was conducted to determine the shelf life and quality of traditional canned fish made from bonito (Sarda sarda) fish. The effect rosemary plant on some parameters storage time with tomato sauce stored for 510 days at room temperature determined by sensory, physical, chemical microbiological freshness control methods. Nutrient composition analyses were performed in before canning proc...

Background: Mahyaveh is an Iranian salted-fermented fish sauce which due to its high amount of protein has risk of histamine production. This study was carried out to determine effect of Zataria multiflora Essential Oil (EO) on histamine production in mahyaveh. Methods: Dried anchovies (Stolephorus sp.), refined-salt and mustard seed (Brassica juncea) were purchased from the local market in ...