Results 11 to 20 of about 21,737,319 (410)

Antimicrobial Resistance and Virulence Characterization of Listeria monocytogenes Strains Isolated from Food and Food Processing Environments

Pathogens, 2022
Listeria monocytogenes is a particularly foodborne pathogen associated with listeriosis, which can be disseminated in food and food processing environments.
Patryk Wiśniewski, A. Zakrzewski, Anna Zadernowska, Wioleta Chajęcka-Wierzchowska   +3 more
semanticscholar   +1 more source

Dietary Plant Polyphenols: Effects of Food Processing on Their Content and Bioavailability

Molecules, 2021
Dietary plant polyphenols are natural bioactive compounds that are increasingly attracting the attention of food scientists and nutritionists because of their nutraceutical properties.
Leila Arfaoui
semanticscholar   +1 more source

Valorization of Food Processing By-Products

Foods, 2022
Nowadays, the valorization of by-products of the food industry is a priority linked to the need to release the smallest amount of products from processes [...].
F. Caponio, Antonio Piga, M. Poiana
semanticscholar   +1 more source

Production and Evaluation of Quality Characteristics of Edible Fish Powder from Tilapia (Oreochromis mossambicus) and Silver Carp (Hypophthalmichthys molitrix)

Journal of Food Quality, 2022
Fish is recognised as the most nutritious animal protein source, but because of its high deterioration nature, a huge number of fish are being wasted and susceptible to nutritional losses, resulting in a significant hurdle for expanding fish production ...
Md. Iftekhar Kabir, Towkir Ahmed Ove, Md. Murtuza Kamal, Safayetul Karim, S. M. Kamrul Hasan, Md. Raihanul Haque, Most. Jesmin Akhter   +6 more
doaj   +1 more source

Non-thermal Technologies for Food Processing

Frontiers in Nutrition, 2021
Food is subjected to various thermal treatments during processes to enhance its shelf-life. But these thermal treatments may result in deterioration of the nutritional and sensory qualities of food.
H. Jadhav, U. Annapure, R. Deshmukh
semanticscholar   +1 more source

Internet of Nonthermal Food Processing Technologies (IoNTP): Food Industry 4.0 and Sustainability

Applied Sciences, 2021
With the introduction of Industry 4.0, and smart factories accordingly, there are new opportunities to implement elements of industry 4.0 in nonthermal processing.
A. Režek Jambrak, M. Nutrizio, I. Djekic, S. Pleslić, F. Chemat   +4 more
semanticscholar   +1 more source

STUDY OF ZONED VARIETIES OF FRUIT AND VEGETABLE PRODUCTS FOR THE DEVELOPMENT OF TECHNOLOGIES FOR OBTAINING BIOECOLOGICAL PRODUCTS WITH FUNCTIONAL PROPERTIES

Алматы технологиялық университетінің хабаршысы, 2022
This article presents the results of patent and information research with the study of scientific and technical literature of domestic and foreign researchers, with the study of materials of Internet resources, available statistical data on the ...
M. T. VELYAMOV, A. B. OSPANOV, I. POTOROCO, S. M. VELYAMOV, L. A. KURASOVA, A. B. TAGAYEVA, A. Z. SARSENOVA, A. E. KAYIRBAEVA, N. A. SADYKOVA   +8 more
doaj   +1 more source

Revisiting Non-Thermal Food Processing and Preservation Methods—Action Mechanisms, Pros and Cons: A Technological Update (2016–2021)

Foods, 2021
The push for non-thermal food processing methods has emerged due to the challenges associated with thermal food processing methods, for instance, high operational costs and alteration of food nutrient components.
James S. Chacha, Liyan Zhang, C. Ofoedu, Rashid Suleiman, Joachim M Dotto, Ume Roobab, Adedoyin O. Agunbiade, H. T. Duguma, Beatha Mkojera, Sayed Mahdi Hossaini, Waheed A. Rasaq, I. Shorstkii, C. Okpala, M. Korzeniowska, R. Guiné   +14 more
semanticscholar   +1 more source

Inhibitory effect of natural extract mixtures on microbial growth and lipid oxidation of sausages during storage

Journal of Animal Science and Technology, 2023
Large amounts of additives are used during meat product processing to maintain product quality and shelf life. With the growing interest in healthy foods, natural plant-based additives are being used as alternatives to synthetic additives. In this study,
Seung-Hye Woo, Jung-Min Sung, Heejin Park, Jake Kim, Yea-Ji Kim, Tae-Kyung Kim, Heeyoung Lee, Yun-Sang Choi   +7 more
doaj   +1 more source

Antioxidants, Food Processing and Health

Antioxidants, 2021
The loss and/or modification of natural antioxidants during various food processing techniques and storage methods, like heat/thermal, UV, pulsed electric field treatment, drying, blanching and irradiation is well described. Antioxidants in their reduced
B. Poljšak, V. Kovač, I. Milisav
semanticscholar   +1 more source