Results 21 to 30 of about 3,916,741 (352)
Controlled overproduction of proteins by lactic acid bacteria [PDF]
, 1997 Lactic acid bacteria are widely used in industrial food fermentations, contributing to flavour, texture and preservation of the fermented products. Here we describe recent advances in the development of controlled gene expression systems, which allow the
Kleerebezem, Michiel, +3 more
core +3 more sources
The impact of food preservation on food waste [PDF]
, 2017 Purpose – The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options.
Martindale, Wayne, Schiebel, Walter
core +8 more sources
Foods, 2023 Essential oils, consisting of volatile compounds, are derived from various plant parts and possess antibacterial and antioxidant properties. Certain essential oils are utilized for medicinal purposes and can serve as natural preservatives in food ...
Sohail Khan +4 more
semanticscholar +1 more source
Investigation of nutritional parameters in different parts of sea buckthorn (Hippophae rhamnoides L.) berries [PDF]
Journal on Processing and Energy in Agriculture, 2018 Sea buckthorn (SB) (Hippophae rhamnoides L.) excels as an ingredient of functional foods, being outstandingly suitable due to its biologically active compounds.
Rentsendavaa Chagnadorj +5 more
doaj +1 more source
Discandying Cleopatra: Preserving Cleopatra’s Infinite Variety in Shakespeare’s Antony and Cleopatra [PDF]
, 2016 Taking Shakespeare’s unique use of the term “discandying” as a starting point, this essay argues that Shakespeare’s preoccupation with food preservation in Antony and Cleopatra extends and complicates a tradition interested in preservation more broadly ...
Jennifer Park
core +1 more source
Preserving stories, preserving food:
Canadian Food Studies, 2022 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 +1 more source
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
doaj +1 more source
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
doaj +1 more source
Freezing and chemical preservatives alter the stable isotope values of carbon and nitrogen of the Asiatic clam (Corbicula fluminea) [PDF]
, 2011 We tested the impacts of most common sample preservation methods used for aquatic sample materials on the stable isotope ratios of carbon and nitrogen in clams, a typical baseline indicator organism for many aquatic food web studies utilising stable ...
Aurélia Martino +22 more
core +5 more sources
Foods, 2023 Konjac glucomannan (KGM) is a natural polysaccharide extracted from konjac tubers that has a topological structure composed of glucose and mannose. KGM can be used as a gel carrier to load active molecules in food preservation.
Yilan Sun +7 more
semanticscholar +1 more source