Results 301 to 310 of about 69,103 (330)

Chalk Yeasts Cause Gluten-Free Bread Spoilage. [PDF]

Microorganisms
Pellegrini M, Iacumin L, Coppola F, Barbieri F, Montanari C, Gardini F, Comi G.   +6 more
europepmc   +1 more source

Prolonged Preservation of Food

American Journal of Public Health and the Nations Health, 1939
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Effect of preservative and preservation methods on physical, chemical and microbiological properties of nipa palm (Nypa fructicans) sap. [PDF]

BMC Res Notes
Athirah DN, Asaruddin MR, Bhawani SA, Simbas AF, Jack KS.   +4 more
europepmc   +1 more source

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Preserving the food preservation legacy

Critical Reviews in Food Science and Nutrition, 2022
This paper deals with the question about how early humans managed to feed themselves, and how they preserved and stored food for times of need. It attempts to show how humans interacted with their environments and demonstrate what lessons can be learnt from the about 3.4 million years of food processing and preservation.
Dietrich, Knorr, Mary Ann, Augustin
openaire   +2 more sources

Enterocins in food preservation

International Journal of Food Microbiology, 2010
The Enterococcus genus, a member of the Lactic Acid Bacteria (LAB) is found in various environments, but more particularly in the intestines of humans and other animals. Although sometimes associated with pathogenicity these bacteria have many benefits. They have been found in traditional artisanal fermented products, are used as probiotic cultures and
Haider Khan, Pak-Lam Yu, Steve Flint
openaire   +3 more sources

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
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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
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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.
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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.
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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.
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