Results 301 to 310 of about 2,881,113 (343)

Bioactive Peptides: A Promising Alternative to Chemical Preservatives for Food Preservation.

Journal of Agricultural and Food Chemistry, 2021
Bioactive peptides used for food preservation can prolong the shelf life through bacteriostasis and antioxidation. On the one hand, bioactive peptides can inhibit lipid oxidation by scavenging free radicals, interacting with metal ions, and inhibiting ...
Shuhui Zhang, Lu Luo, Xueyan Sun, Aimin Ma   +3 more
semanticscholar   +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   +3 more sources

Photodynamic inactivation and its application in food preservation

Critical reviews in food science and nutrition, 2021
Food incidents caused by various foodborne pathogenic bacteria are posing a major threat to human health. The traditional thermal and chemical-based procedures applied for microbial control in the food industry cause adverse effects on food quality and ...
Dan Liu, Weiming Gu, Lu Wang, Jianxia Sun   +3 more
semanticscholar   +1 more source

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 ...
George F. Stewart, Reese H. Vaughn
openaire   +3 more sources

Food Preservation with Chemicals

1992
The use of chemicals to prevent or delay the spoilage of foods derives in part from the fact that such compounds are used with great success in the treatment of diseases of humans, animals, and plants. This is not to imply that any and all chemotherapeutic compounds can or should be used as food preservatives.
openaire   +2 more sources

Handbook of Food Preservation

, 2020
Part A: Preservation of Fresh Food Products Food Preservation: an Overview, Dr. M.S. Rahman Postharvest Physiology of Fruits and Vegetables, Dr V. K. Mishra and Dr. T. V. Gamage Postharvest Handling and Treatments of Fruits and Vegetables, Dr V.
M. S. Rahman
semanticscholar   +1 more source

Preservation of Foods by Drying

1992
The preservation of foods by drying is based on the fact that microorganisms and enzymes need water in order to be active. In preserving foods by this method, one seeks to lower the moisture content to a point where the activities of food-spoilage and food-poisoning microorganisms are inhibited.
openaire   +2 more sources

Preservation of Food

1970
Cryogenic engineering is concerned with temperatures below 150°K; it can be said at once that such low temperatures are not used in the storage or treatment of foodstuffs, nor are they likely to be.
openaire   +2 more sources

Role of silica (SiO2) nano/micro-particles in the functionality of degradable packaging films/coatings and their application in food preservation

Trends in Food Science & Technology, 2023
Wanli Zhang, H. Ahari, Zhengke Zhang, S. Jafari   +3 more
semanticscholar   +1 more source

Modification on sodium alginate for food preservation: A review

Trends in Food Science & Technology, 2023
Peiling Yan, Weiqing Lan, Jing Xie
semanticscholar   +1 more source