Results 31 to 40 of about 2,881,113 (343)

Application of light emitting diodes (LEDs) for food preservation, post-harvest losses and production of bioactive compounds: a review

Food Production, Processing and Nutrition, 2022
Light-emitting diode (LED) technology is a new non-thermal food preservation method that works by converting light energy into heat. LED has potential to revolutionize crop production, protection and preservation.
Amrita Poonia, Surabhi Pandey, Vasundhara   +2 more
semanticscholar   +1 more source

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, Bo-Anne ROHLÍK, Tereza ŠKORPILOVÁ, Michaela PETROVÁ, Petr PIPEK   +4 more
doaj   +1 more source

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

Investigation of the effects of bovine collagen peptides and mixed berries on rheological properties and biological activity of egg white-based beverage via central composite design

Frontiers in Nutrition, 2023
Modern consumer expectations have become highly diversified: they want more opportunities to meet diverse family needs (diversity of family members in age, gender, physical activity, etc.
Adrienn Varga-Tóth, Csaba Németh, István Dalmadi, Tamás Csurka, Renáta Csorba, Majd Elayan, Munkhnasan Enkhbold, Karina Hidas, László Ferenc Friedrich   +8 more
doaj   +1 more source

DISINFECTION AND THE PRESERVATION OF FOOD. [PDF]

Journal of the American Chemical Society, 1904
n ...
openaire   +3 more sources

Innovative and Sustainable Food Preservation Techniques: Enhancing Food Quality, Safety, and Environmental Sustainability

Sustainability
Innovative and sustainable food preservation techniques are vital for enhancing food quality, safety, and reducing environmental impact. In this review, the methods aligned with sustainability goals are explored, focusing on their mechanisms ...
Hugo M. Lisboa, M. B. Pasquali, Antonia Isabelly dos Anjos, A. Sarinho, Eloi Duarte de Melo, Rogério Andrade, Leonardo Batista, Janaina Lima, Yasmin Diniz, Amanda Barros   +9 more
semanticscholar   +1 more source

An Overview of Food Preservation Using Conventional and Modern Methods

Journal of Food and Nutrition Sciences, 2022
: This article intends to investigate traditional food preservation methods, as well as their methodical thoughtful, and to propose scientific solutions based on the facts gained.
Rajabhuvaneswari Ariyamuthu, Valentine Rupa Albert, Sangeetha Je   +2 more
semanticscholar   +1 more source

Agricultural waste as a sustainable source for nanoparticle synthesis and their antimicrobial properties for food preservation

Frontiers in Nanotechnology
Traditional agriculture from cropping to harvesting is contributing to climate change by increasing global greenhouse emissions. Circular economy approaches and biorefinery technologies based on the reuse, recycling, and remanufacturing might result in ...
Elda A. Flores-Contreras, Reyna Berenice González-González, José Juan Pablo Pizaña-Aranda, Lizeth Parra-Arroyo, Arath A Rodríguez-Aguayo, Maricarmen Íñiguez-Moreno, G. M. González-Meza, R. Araújo, Diana Ramírez-Gamboa, Roberto Parra-Saldívar, Elda M. Melchor-Martínez   +10 more
semanticscholar   +1 more source

Exploring the untapped potential of naturally occurring antimicrobial compounds: novel advancements in food preservation for enhanced safety and sustainability

Frontiers in Sustainable Food Systems
Current research trends emphasize the strategic utilization of natural and renewable resources, specifically within food and medicine, focusing on naturally occurring antimicrobial compounds.
Arun Karnwal, Tabarak Malik
semanticscholar   +1 more source

Differentiation between fresh and thawed chicken meat by the measurement of aconitase activity

Czech Journal of Food Sciences, 2014
hypothesis, a method was developed to distinguish fresh meat from frozen/thawed meat. Another goal of this study was to compare the activity of mitochondrial enzyme aconitase in meat under different storage conditions.
Tereza ŠKORPILOVÁ, Anna ŠIMONIOVÁ, Bo-Anne ROHLÍK, Petr PIPEK   +3 more
doaj   +1 more source