Results 131 to 140 of about 89,831 (301)

Effect of gamma irradiation and storage days on physicochemical, sensory, and microbial quality of pineapple (Ananas comosus) fresh cut under refrigeration

JSFA reports, EarlyView.
Abstract Background Fresh‐cut pineapple is increasingly consumed for its convenience and nutritional value; however, minimal processing accelerates quality deterioration and microbial growth, resulting in substantial postharvest losses. Gamma irradiation is recognized as a nonthermal preservation technique, but limited information exists regarding its ...
Maraj Miah, Mohammad Abdulla Al Noman, Md Abdul Alim, Md. Nazmul Hasan Mehedi, Nehal Uddin, Mahmuda Tasnim, Md. Nahidul Islam   +6 more
wiley   +1 more source

A Review of Non-thermal Interventions in Food Processing Technologies

Journal of Food Protection
Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage-related issues.
Shecoya White, Armitra Jackson-Davis, Kenisha Gordon, Kala Morris, Aaron Dudley, Angelica Abdallah-Ruiz, Katie Allgaier, Kyle Sharpe, Ajay Kumar Yenduri, Kaylyn Green, Fernanda Santos   +10 more
doaj   +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

Maintaining egg freshness in the absence of refrigeration: The potential of zero‐energy cooling pots

JSFA reports, EarlyView.
Abstract Background Egg storage in regions with unreliable electricity is challenging, leading to rapid quality deterioration and postharvest losses. This study evaluated the efficacy of a Zero‐Energy Cooling (ZEC) pot, an evaporative cooling technology, for preserving table egg quality in comparison to conventional refrigeration and ambient storage ...
Thomas Ansong Agyei, Kruenti Francis, Maxwell Ansong Okai, Edmund Sottie, Gameli Kafui Apedo   +4 more
wiley   +1 more source

Colorimetric Paper Sensor for Food Spoilage Based on Biogenic Amine Monitoring. [PDF]

Biosensors (Basel), 2023
Calabretta MM, Gregucci D, Desiderio R, Michelini E.   +3 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

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

The effect of cinnamon, oregano and thyme essential oils in marinade on the microbial shelf life of fish and meat products [PDF]

, 2016
Raes, Katleen, Sampers, Imca, Van der Meeren, Paul, Van Haute, Sam   +3 more
core   +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

Biopreservation of Food Using Bacteriocins From Lactic Acid Bacteria: Classification, Mechanisms, and Commercial Applications

International Journal of Microbiology
Food is the primary substance needed by humans to survive. However, food is easily contaminated by spoilage bacteria, which cause a decrease in quality and shelf life.
Dhea Alya Putri, Jiang Lei, Nia Rossiana, Yolani Syaputri   +3 more
doaj   +1 more source