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Fermented beverages with health-promoting potential: Past and future perspectives [PDF]
, 2014 peer-reviewedFermentation is an ancient form of food preservation, which also improves the nutritional content of foods. In many regions of the world, fermented beverages have become known for their health-promoting attributes.
Cotter, Paul D. +3 more
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Investigation of the effect of storage on the structural-mechanical and sensory properties of pear alginate-carragean jelly [PDF]
E3S Web of ConferencesThe aim of the present study was to investigate the effect of storage on the structural-mechanical and sensory properties of pear alginate-carrageenan jelly during storage at different temperatures.
Manev Zdravko +2 more
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Asaia sp. as a Bacterium Decaying the Packaged Still Fruit Beverages
Czech Journal of Food Sciences, 2009 Several cases of consumer complaints to the still soft beverages - fruit drinks and ice teas were analysed. The visible impurities and slight sensory changes were observed, sediment was formed by microbial cells. The bacteria were isolated and identified
I. Horsáková +5 more
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Fortification of fruit products - A review
Czech Journal of Food Sciences, 2022 Fortification is one of the most important processes for the improvement of nutrients in food. This process can be a very cost-effective public health intervention.
Eugene Okraku Asare +3 more
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Preservatives in Food and Food Examination [PDF]
Nature, 1906 THERE is much knowledge enshrined in Parliamentary Blue-books, and doubtless some wisdom. Very often it remains enshrined in them. A better fate, however, has awaited the report of the Departmental Committee appointed by the President of the Local Government Board in 1899 “to inquire into the use of preservatives and colouring-matters in foodstuffs ...
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Differentiation between fresh and thawed chicken meats
Czech Journal of Food Sciences, 2013 Adulteration of fresh meat and its possible substitution with frozen and thawed meat represents a problem, since thawed meat has not only lower sensory qualities than fresh meat but also a lower price.
Anna ŠIMONIOVÁ +4 more
doaj +1 more source
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]
, 2018 Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert +2 more
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THE USE OF FOOD PRESERVATIVES. [PDF]
Journal of the American Medical Association, 1905 Inasmuch as the succession of seasons, the intervals between harvests and great distances from sources of supply compel man to store and transport many food products, and since these are more or less perishable, the desirability and the necessity of artificially preserving these foods from decay and from putrefaction are apparent; and certain agents ...
openaire +3 more sources