Results 101 to 110 of about 27,686 (256)

Food‐Activated Microneedle Sensor for Real‐Time, Colorimetric Spoilage Monitoring of Pre‐Packaged Food

Advanced Science
At a time of growing food insecurity, developing technologies to reduce food waste is critical. An inexpensive, colorimetric spoilage sensor for real‐time food product assessment is reported. The sensor is composed of dehydrated gelatin microneedles that
Shadman Khan, Akansha Prasad, Mahum Javed, Roderick MacLachlan, Carlos D. M. Filipe, Tohid F. Didar   +5 more
doaj   +1 more source

Cellular Responses and Targets in Food Spoilage Yeasts Exposed to Antifungal Prenylated Isoflavonoids. [PDF]

Microbiol Spectr, 2023
Kalli S, Vallieres C, Violet J, Sanders JW, Chapman J, Vincken JP, Avery SV, Araya-Cloutier C.   +7 more
europepmc   +1 more source

Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric (Curcuma longa L.) samples

JSFA reports, EarlyView.
Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo, Richard Osae, Maurice Tibiru Apaliya, Irene Akua Idun, Emmanuel Kwaw, Raphael N. Alolga, Francis Appiah   +6 more
wiley   +1 more source

Halochromic Inks Applied on Cardboard for Food Spoilage Monitorization. [PDF]

Materials (Basel), 2022
Leite L, Boticas I, Navarro M, Nobre L, Bessa J, Cunha F, Neves P, Fangueiro R.   +7 more
europepmc   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Isolation and characterization of bacteriophages from soil against food spoilage and foodborne pathogenic bacteria. [PDF]

Sci Rep, 2023
Artawinata PC, Lorraine S, Waturangi DE.
europepmc   +1 more source

Thin‐layer drying kinetics and mathematical modelling of osmotically pretreated vacuum dried green chilli

JSFA reports, EarlyView.
Abstract Background Chilli is highly perishable, often requiring drying to extend shelf life. This study assesses and compares the drying kinetics of osmotically pretreated green chilli under vacuum drying conditions while evaluating suitable mathematical models and calculating effective moisture diffusivity and activation energy. Results Sliced chilli
Md. Raihanul Haque, Md. Iftekhar Kabir, Md. Nahidul Islam, Md. Mojaffor Hosain, Md. Sazzat Hossain Sarker   +4 more
wiley   +1 more source

Development of mango‐flavored soy‐based yogurt: Assessment of physicochemical properties and quality attributes

JSFA reports, EarlyView.
Abstract Background Yogurt is a widely consumed fermented dairy product valued for its nutritional quality, functional benefits, and formulation flexibility. Rising consumer interest in healthier and diversified foods has increased attention toward composite plant–dairy yogurts enriched with fruits and legumes.
Richard Osae, Maurice Tibiru Apaliya, Marvel Hinson, Rahima Naa Lamiokor Ishmael, Ellen Nkrumah Quayson, Salomey Danso, Francisca Ekua Enchill, Raphael N. Alolga, Eric Antiri Aforo, Emmanuel kwaw   +9 more
wiley   +1 more source

Effects of mixed microbial fermentation on the quality and metabolite profile of cassava leaf feed based on untargeted metabolomics

JSFA reports, EarlyView.
Abstract Background Cassava leaves are a major byproduct of cassava processing and have a low utilization rate. In this study, Lactiplantibacillus plantarum, Saccharomyces cerevisiae, and Bacillus subtilis were used for solid‐state fermentation of cassava leaves to improve their feed quality. Results After 48 h of fermentation, the feed pH decreased to
Mengjun Zhou, Dongxiu Wang, jie Zhang, Jian Chen, Xuding Wen   +4 more
wiley   +1 more source

Chestnut Shell Polyphenols Inhibit the Growth of Three Food-Spoilage Bacteria by Regulating Key Enzymes of Metabolism. [PDF]

Foods, 2023
Wang X, Li Y, Liu S, Wang H, Chang X, Zhang J.   +5 more
europepmc   +1 more source