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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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
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
Preservation of Foods by Irradiation
American Journal of Public Health and the Nations Health, 1957 we should like to tell you something of the relatively brief history of this fascinating subject as well as the present-day status and problems in the field, particularly as they apply to the various aspects of public health and environmental sanitation.
B E, PROCTOR, S A, GOLDBLITH
openaire +3 more sources
The Extraction and Impact of Essential Oils on Bioactive Films and Food Preservation, with Emphasis on Antioxidant and Antibacterial Activities—A Review [PDF]
, 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 ...
Abdullah Abdo +5 more
core +1 more source
Ozone in Food Preservation [PDF]
, 2012 Ozone is a triatomic form of oxygen. It is an unstable compound and decomposes to molecular oxygen spontaneously without leaving a toxic residue. Lack of toxic residues makes ozone a favorable sanitizer.
Zorlugenç B. +3 more
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Natural Aldehyde-Chitosan Schiff Base: Fabrication, pH-Responsive Properties, and Vegetable Preservation [PDF]
, 2023 The aim of the present work was to fabricate Schiff base compounds between chitosan and aldehydes and use the resultant aldehyde-chitosan Schiff bases for broccoli preservation.
Zhongsheng Tang +4 more
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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
Finite Element Method for Freezing and Thawing Industrial Food Processes [PDF]
, 2021 Freezing is a well-established preservation method used to maintain the freshness of perishable food products during storage, transportation and retail distribution; however, food freezing is a complex process involving simultaneous heat and mass ...
Umezuruike Linus Opara +4 more
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DISINFECTION AND THE PRESERVATION OF FOOD. [PDF]
Journal of the American Chemical Society, 1904 n ...
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