Tannins (commonly referred to as tannic acid) are water-soluble polyphenols that are present
in many plant foods. They have been reported to be responsible for decreases in feed …

Vegetable tannins are water-soluble polyphenols that are present in many plant foods. They
can be divided into hydrolysable and condensed tannins. Tannins are considered …

Background Large Language Models (LLMs) are increasingly significant in food science,
transforming areas such as recipe development, nutritional analysis, food safety, and supply …

Carvacrol, citral and geraniol showed potent antibacterial activity against Salmonella
typhimurium and its rifampicin‐resistant (Rif R ) strain as determined in txyptic soy broth and by …

Detoxification of aflatoxin contaminated foods has been a continuing challenge for the food
industry. This article examines primarily the detoxification of aflatoxin B 1 in foods and feeds. …

The inhibition mode of kojic acid on mushroom, potato, apple, white shrimp, and spiny lobster
polyphenol oxidase (PPO) was investigated. Using a polarographic method, kojic acid was …

Allyl isothiocyanate (AITC), a natural compound in plants belonging to the family Cruciferae,
has been shown to have strong antimicrobial activity in liquid media as well as in its vapor …

Using high performance liquid chromatography, tomato cultivars which contain the Crimson
gene (og) were usually found to have higher lycopene content (5086 to 5786 μg/100 g fresh …

Tannic acid, propyl gallate, gallic acid and ellagic acid were tested for their inhibitory effects
on selected food‐borne bacteria by the well assay technique. Tannic acid and propyl gallate …

The survival on tomato fruits (Lycopersicum esculentum) of a rifampicin-resistant strain of
Salmonella montevideo (Centers for Disease Control and Prevention [CDC] isolate G4639), …