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Linking microbial contamination to food spoilage and food waste: the role of smart packaging, spoilage risk assessments, and date labeling [PDF]
Frontiers in Microbiology, 2023 Ensuring a safe and adequate food supply is a cornerstone of human health and food security. However, a significant portion of the food produced for human consumption is wasted annually on a global scale.
Shraddha Karanth +4 more
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An Artificial Intelligence Approach Toward Food Spoilage Detection and Analysis [PDF]
Frontiers in Public Health, 2022 Aiming to increase the shelf life of food, researchers are moving toward new methodologies to maintain the quality of food as food grains are susceptible to spoilage due to precipitation, humidity, temperature, and a variety of other influences.
Ekta Sonwani +4 more
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Gelatin-Based Film as a Color Indicator in Food-Spoilage Observation: A Review [PDF]
Foods, 2022 The color indicator can monitor the quality and safety of food products due to its sensitive nature toward various pH levels. A color indicator helps consumers monitor the freshness of food products since it is difficult for them to depend solely on ...
Mannur Ismail Shaik +2 more
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Applications of Lactic Acid Bacteria and Their Bacteriocins against Food Spoilage Microorganisms and Foodborne Pathogens [PDF]
Molecules, 2021 Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores.
Mduduzi P. Mokoena +2 more
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Application of Electrochemical Biosensors for Determination of Food Spoilage [PDF]
Biosensors, 2023 András Székács +2 more
exaly +2 more sources
Properties and Applications of Intelligent Packaging Indicators for Food Spoilage [PDF]
Membranes, 2022 Fang Zhang, Zhanming Li, Bin Qiu
exaly +2 more sources
Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring [PDF]
Biosensors, 2023 Maria Maddalena Calabretta +2 more
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Frontiers in Microbiology, 2022 Plantaricin BM-1, a class IIa bacteriocin produced by Lactiplantibacillus plantarum BM-1, exhibits significant antibacterial activity against many gram-positive and gram-negative bacteria.
Yifei Liu +7 more
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Frontiers in Microbiology, 2023 Plantaricin BM-1 is a class IIa bacteriocin produced by Lactobacillus plantarum BM-1 that has significant antimicrobial activity against food-borne bacteria.
He Wang +7 more
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Frontiers in Microbiology, 2021 Plantaricin BM-1, a class IIa bacteriocin produced by Lactobacillus plantarum BM-1, shows obvious antibacterial activity against Escherichia coli. However, the mechanism underlying the action of class IIa bacteriocins against gram-negative bacteria ...
Xinyue Chen +6 more
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