Advanced ScienceAt 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 +5 more
doaj +1 more source
NanomaterialsThe increasing demand for innovative, sustainable, and functional food packaging solutions has led to the exploration of polyaniline (PANI) and carbon nanodots (CNDs) as promising materials for smart packaging.
Shaila Jackson +5 more
doaj +1 more source
Microbiota of frozen Vietnamese catfish (Pangasius hypophthalmus) marketed in Belgium [PDF]
, 2016 Devlieghere, Frank +3 more
core +1 more source
The barley–malt–beer chain: A process and food safety approach
JSFA reports, EarlyView.Abstract This review addresses the current state of knowledge on the barley–malt–beer chain and its main physical, chemical, and microbiological contaminants, with particular emphasis on spoilage microorganisms and their toxic metabolites. The barley–malt–beer production chain represents a mature and globally relevant agro‐industrial sector that ...
José Gómez‐Espinoza +5 more
wiley +1 more source
Energy Efficient Artificial Olfactory System with Integrated Sensing and Computing Capabilities for Food Spoilage Detection. [PDF]
Adv Sci (Weinh), 2023 Jung G +8 more
europepmc +1 more source
Turmeric and curcumin: From traditional medicine to modern therapeutic applications
JSFA reports, EarlyView.Abstract Turmeric (Curcuma longa), a medicinal plant, has maintained its cultural and therapeutic significance over centuries in Ayurveda, Unani, and Traditional Chinese Medicine. However, novel formulations and delivery methods are being developed to address these challenges.
Azma Nadeem +7 more
wiley +1 more source
Cellular Responses and Targets in Food Spoilage Yeasts Exposed to Antifungal Prenylated Isoflavonoids. [PDF]
Microbiol Spectr, 2023 Kalli S +7 more
europepmc +1 more source
Drying behavior of organic apples and carrots by using k-means unsupervised learning [PDF]
, 2016 Drying prevents food spoilage and decay through moisture removal due to simultaneous heat and mass transfer from food, which may be stored for long period with minimal deterioration occurring.
Andrea, Colantoni +3 more
core
Food quality profile of fermented cassava dough: A tool for the value chain upgrading
JSFA reports, EarlyView.Abstract Background Agbelima is a fermented cassava mash, which is then cooked into dough. The key quality attributes are color, odor, stretchability, and sour taste. To succeed in upgrading agbelima value chain, there is a need to determine the instrumental parameters that predict the quality of consumer‐preferred attributes of the final product. This
Lionnel Arnaud Chabi China +8 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