Results 251 to 260 of about 3,557,633 (304)

Schiff base crosslinking in biopolymeric food packaging films: Dynamic covalent chemistry for advanced food preservation systems. [PDF]

Curr Res Food Sci
Fang G, Liu B, Zhang W, Khan A, Riahi Z, Ezati P, Roy S, Jafari SM.   +7 more
europepmc   +1 more source

Antimicrobial Effects of <i>Abies alba</i> Essential Oil and Its Application in Food Preservation. [PDF]

Plants (Basel)
Vukić MD, Vuković NL, Jakovljević MR, Ristić MS, Kačániová M.   +4 more
europepmc   +1 more source

Food Preservation

, 2020
openaire   +2 more sources

Toward safer and sustainable food preservation: a comprehensive review of bacteriocins in the food industry. [PDF]

Biosci Rep
Parada Fabián JC, Álvarez Contreras AK, Natividad Bonifacio I, Hernández Robles MF, Vázquez Quiñones CR, Quiñones Ramírez EI, Vázquez Salinas C.   +6 more
europepmc   +1 more source

Nano-Emulsification Potentiates Tea Tree Oil Bioactivity: High-Stability Formulation for Dual Antimicrobial and Antioxidant Food Preservation. [PDF]

Foods
Cen C, Wang X, Li H, Miao S, Chen J, Wang Y.   +5 more
europepmc   +1 more source

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Preserving the food preservation legacy

Critical Reviews in Food Science and Nutrition, 2022
This paper deals with the question about how early humans managed to feed themselves, and how they preserved and stored food for times of need. It attempts to show how humans interacted with their environments and demonstrate what lessons can be learnt from the about 3.4 million years of food processing and preservation.
Dietrich, Knorr, Mary Ann, Augustin
openaire   +2 more sources

Enterocins in food preservation

International Journal of Food Microbiology, 2010
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic cultures and
Haider, Khan, Steve, Flint, Pak-Lam, Yu
openaire   +2 more sources

Antibiotics as Food Preservatives

JAMA, 1960
In 1943, Tarr and associates 1 began to explore the use of various antibiotics for the preservation of fish. They found two tetracyclines, chlortetracycline and oxytetracycline, especially effective. In 1945, Curran and Evans 2 reported that penicillin had a sporicidal effect on a number of bacteria, including Bacillus stearothermophilus, one of the ...
R H, VAUGHN, G F, STEWART
openaire   +2 more sources

FOOD PRESERVATION-THERMAL PRESERVATION OF FOOD

Climate changes and ecological sustainability in agriculture and food production in Serbia, the region and Southeastern Europe : proceedings
Food preservation is determined by a group of processes whose goal is to maintain the quality of food for as long as possible, i.e., to prevent its spoilage or decay altogether. Preserved food remains usable for a long time, even in areas far from the place of production (farms, meat industries, processing industries, etc.).
Darko Veljanovski, Blagojce Najdovski, Dzulijana Tomovska, Borche Makarijoski, Daniel Simakoski   +4 more
openaire   +1 more source

Radiation Preservation of Foods

JAMA, 1960
Many advanced methods of preserving foods have been developed, but all have limitations. With the possible exception of freezing and refrigeration, most processes limit the usefulness of a food or alter its characteristics undesirably. Hence, food research workers constantly seek new and improved preservation methods.
H E, ROBINSON, W M, URBAIN
openaire   +2 more sources