Results 131 to 140 of about 139,733 (225)

Incorporation of Natural Antimicrobial Agents Into Thermoplastic Polymers for Food Applications: Strategies, Efficacy, Challenges and Future Directions

Packaging Technology and Science, Volume 39, Issue 10, Page 1253-1279, October 2026.
This graphical abstract summarizes the main strategies for incorporating natural antimicrobial agents into thermoplastic food packaging polymers, including melt processing, surface deposition, controlled release and chemical immobilization. It highlights the major classes of natural antimicrobials, key advantages such as microbial growth reduction and ...
Florence Akinmeye, Fabrice Gouanve, Fatima Zahra Jamal, Abdelkader Selmi, Sami Ghnimi   +4 more
wiley   +1 more source

Quantitative exposure assessment for Listeria monocytogenes in cooked ham

, 2010
The objectives of this study were predicting the transmission and survival of L. monocytogenes in cooked ham during supply chain. Cooked ham are frequently contaminated with L.
Budiati, Titik, Chaitiemwong, Naiyana
core   +1 more source

Survival of Listeria monocytogenes and Salmonella Typhimurium in Pepperoni With Reduced Salt and Sodium Nitrite Levels, and Sublethal Thermal Treatments

Journal of Food Safety, Volume 46, Issue 5, October 2026.
Reduced salt and sodium nitrite pepperoni formulations were challenged with Listeria monocytogenes and Salmonella Typhimurium and subjected to fermentation followed by a postfermentation thermal treatment and drying. Enhanced thermal treatments improved pathogen reductions across formulations, supporting the importance of validated multihurdle ...
Shannon Heapes, Victoria Caballero, Jesus Frias, Bradley Afanda, Martin Danaher, Joseph P. Kerry, Geraldine Duffy   +6 more
wiley   +1 more source

Effects of the Consumption of Low-Fat Cooked Ham with Reduced Salt Enriched with Antioxidants on the Improvement of Cardiovascular Health: A Randomized Clinical Trial. [PDF]

Nutrients, 2021
Victoria-Montesinos D, Arcusa R, García-Muñoz AM, Pérez-Piñero S, Sánchez-Macarro M, Avellaneda A, López-Román FJ.   +6 more
europepmc   +1 more source

Cooked ham as a model system to predict shelf-life

, 2004
Some preservation techniques are here investigated in order to evaluate their influence on the cooked ham microflora evolution. Cooked ham has been considered as reference system in order to study the shelf-life of food products that are "not permissive"
Puglisi M. L., Taccogna M., De Vero L., Solieri L., Giudici P., Gullo M., Fava P.   +6 more
core  

Effect of cooking methods on flavor profiles of Xuanwei Ham: Analytical insights into aromatic composition and sensory attributes

Food Chemistry: X
To examine flavor variations in Xuanwei ham due to different cooking methods, we selected one-year cured Xuanwei ham and applied four techniques: dry frying (DF), baking (BA), steaming (ST), and boiling (BO).
Jing Yang, Shu Shi, Ping Wang, Gui Peng Li, Huai Yao Wang, Wen Liang Wu, Zhang Luo, Qian Yang Gao, Zhen Dong Liu   +8 more
doaj   +1 more source

Nanocomposite Films of Babassu Coconut Mesocarp and Green ZnO Nanoparticles for Application in Antimicrobial Food Packaging

Foods
In this work, novel nanocomposite films based on babassu coconut mesocarp and zinc oxide nanoparticles (ZnO NPs), synthesized by a green route, were produced for application as food packaging films.
Ana Carolina de Morais Mirres, Italo Rennan Sousa Vieira, Leticia Tessaro, Bruno Dutra da Silva, Jelmir Craveiro de Andrade, Arianne Aparecida da Silva, Nakédia M. F. Carvalho, Ana Maria Furtado de Sousa, Carlos Adam Conte-Junior   +8 more
doaj   +1 more source

Laporan tahunan Komnas HAM : Meneguhkan esensi hak asasi manusia

, 2009
v, 174 p.
Laporan tahunan Komnas HAM
core