Results 211 to 220 of about 24,004 (251)

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   +2 more sources

FOOD PRESERVATION-THERMAL PRESERVATION OF FOOD

Climate changes and ecological sustainability in agriculture and food production in Serbia, the region and Southeastern Europe : proceedings
Food preservation is determined by a group of processes whose goal is to maintain the quality of food for as long as possible, i.e., to prevent its spoilage or decay altogether. Preserved food remains usable for a long time, even in areas far from the place of production (farms, meat industries, processing industries, etc.).
Darko Veljanovski, Blagojce Najdovski, Dzulijana Tomovska, Borche Makarijoski, Daniel Simakoski   +4 more
openaire   +1 more source

Food preservatives — future prospects

2003
If a food manufacturer is asked about the future prospects of food preservatives, the answer will probably be that he or she wants to use as few as possible and as little of any as possible. This answer may not sound very encouraging for those engaged in research on food preservatives.
Rombouts, F.M., Notermans, S.H.W., Abee, T.   +2 more
openaire   +3 more sources

Antioxidant and antimicrobial preservatives: Properties, mechanism of action and applications in food – a review

Critical Reviews in Food Science and Nutrition, 2022
Fatih Özoĝul, Joe Regenstein, Nariman El Abed   +2 more
exaly  

Plant-Derived Antimicrobial Peptides: Novel Preservatives for the Food Industry

Foods, 2022
Piyush Baindara, Santi M Mandal, Mandal Santi M   +2 more
exaly  

Fuzzy Mamdani based user-friendly interface for food preservatives determination

Food and Bioproducts Processing, 2021
Haslaniza Hashim, Norliza Abd Rahman, Nidhi Mávani   +2 more
exaly  

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   +1 more source

Food Preservation

Science, 1960
openaire   +2 more sources

CHLORTETRACYCLINE, A FOOD PRESERVATIVE

Journal of the American Medical Association, 1956
openaire   +2 more sources

Molecular and technical aspects on the interaction of serum albumin with multifunctional food preservatives

Food Chemistry, 2019
Jafar Ezzati Nazhad Dolatabadi
exaly