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Natural biopolymers in edible coatings: Applications in food preservation. [PDF]
Food Chem XEdible coatings are revolutionizing food preservation by offering a sustainable and effective solution to key industry challenges. Made from natural biopolymers such as proteins, polysaccharides, and lipids, these coatings form a thin, edible layer on ...
Karnwal A +5 more
europepmc +2 more sources
Clean-label alternatives for food preservation: An emerging trend. [PDF]
HeliyonConsumer demand for natural or 'clean-label' food ingredients has risen over the past 50 years and continues growing. Consumers have become more aware of their health and, therefore, insist on transparency in the list of ingredients.
Chauhan K, Rao A.
europepmc +2 more sources
Investigating the kinetics at low temperature heat pump drying and conventional drying of osmotic dehydrated blueberries [PDF]
E3S Web of Conferences, 2021 The possibilities for low-temperature heat pump and conventional drying of blueberries during preliminary osmotic dehydration was studied. A full factor experiment of type 22+3 was performed.
Hristo Hristov +5 more
doaj +1 more source
Enhancing postharvest quality of fresh-cut plums with chitosan-grape seed oil edible coatings [PDF]
BIO Web of Conferences, 2023 Edible coatings are traditionally used to improve food appearance and conservation due to their environmentally friendly nature. In this study fresh cut (halved and pitted) plum (var.
Zsivanovits Gabor +5 more
doaj +1 more source
Preserving stories, preserving food:
Canadian Food Studies / La Revue canadienne des études sur l'alimentation, 2021 Worldviews, cultures, spirituality, and history not only influence how societies define “food” and “waste”, they also shape how we consume food and the relationship we have with the broader food system. While food waste has emerged as a global concern and a complex “wicked problem” that impacts stakeholders at all scales of operations, the issue is ...
Tammara Soma +3 more
openaire +2 more sources
Journal of Food Quality, 2022 Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir +6 more
doaj +1 more source
Phloridzin as a marker for evaluation of fruit products authenticity
Czech Journal of Food Sciences, 2021 : Phloridzin (phloretin-2'-O-glucoside) is a phenolic compound characteristic of the genus Malus. This study aimed to evaluate phloridzin as a marker of undeclared addition of apples in fruit products.
Magdaléna Hrubá +7 more
doaj +1 more source
Czech Journal of Food Sciences, 2023 Water activity (aw) is a key factor influencing dry-cured meat products' safety. However, the standards for determining aw do not specify how the laboratory sample for self-analysis should be prepared and adjusted for determination in this type of food ...
Filip Beňo +4 more
doaj +1 more source
Characteristic parameters of honey wines and dessert meads
Czech Journal of Food Sciences, 2022 The aim of this study was to evaluate the chemical composition of 17 samples of mead originating from the Czech Republic. The samples included honey wines (made only from water and honey) and dessert meads which were treated mainly by the addition of ...
Vojtěch Kružík +6 more
doaj +1 more source
Role of Lactic Acid Bacteria in Food Preservation and Safety
Foods, 2022 Fermentation of various food stuffs by lactic acid bacteria is one of the oldest forms of food biopreservation. Bacterial antagonism has been recognized for over a century, but in recent years, this phenomenon has received more scientific attention ...
Agnieszka Zapaśnik +2 more
semanticscholar +1 more source