* Corresponding author. E-mail address: [email protected] 1537-5110/$ – see front matter a 2008 IAgrE doi:10.1016/j.biosystemseng.2008.12.003 Acidification of pig slurry to pH 5.5 is used as a measure to reduce ammonia emission from pits and storages. The slurry is acidified with sulphuric acid in a process tank and pumped back to the slurry pits or to a storage tank. We investigated th...

The participation of polyamines and nonprotein sulfhydryls in the gastric cytoprotective mechanisms was studied using gastric mucosal lesions produced by acidified ethanol in rats as an experimental model. Treatment with prostaglandin E2 (PGE2), but not cimetidine, prevented the formation of gastric mucosal lesions. Oral administration of cadaverine, spermidine and spermine prevented the lesion...

Surface pasteurization and food-grade chemicals were evaluated for the ability to control listeriae postprocess on cook-in-bag turkey breasts (CIBTB). Individual CIBTB were obtained directly from a commercial manufacturer and surface inoculated (20 ml) with a five-strain cocktail (ca. 7.0 log) of Listeria innocua. In each of two trials, the product was showered or submerged for up to 9 min with...

Acidification of soils and surface waters caused by acid deposition is still a major problem in southern Scandinavia, despite clear signs of recovery. Besides emission control, liming of lakes, streams, and wetlands is currently used to ameliorate acidification in Sweden. An alternative strategy is forest soil liming to restore the acidified upland soils from which much acidified runoff origina...

This article refers to the paper "Assessment of table olive fermentation by functional data analysis" (Ruiz-Bellido et al., 2016) [1]. The dataset include pH, titratable acidity, yeast count and area values obtained during fermentation process (380 days) of Aloreña de Málaga olives subjected to five different fermentation systems: i) control of acidified cured olives, ii) highly acidified cured...

The objective of this work was to test different treatments based on the temperature and acidification scalding tank water throughout day in a turkey slaughterhouse under industrial conditions order decrease occurrence Salmonella. After controlling usual conditions, following measures were taken: (a) increased 60 °C 70 for 15 min at halfway point day; (b) acidified six initial pH levels tested....