The constrained median : a way to incorporate side information in the assessment of food samples [PDF]
, 2020 A classical problem in the field of food science concerns the consensus evaluation of food samples. Typically, several panelists are asked to provide scores describing the perceived quality of the samples, and subsequently, the overall (consensus) scores
De Baets, Bernard +4 more
core +2 more sources
Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua) [PDF]
, 2019 peer-reviewedIrish Journal of Agricultural and Food Research | Volume 58: Issue 1 Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua)
Bolton, Declan +4 more
core +1 more source
Quorum Sensing in the Context of Food Microbiology [PDF]
, 2012 Food spoilage may be defined as a process that renders a product undesirable or unacceptable for consumption and is the outcome of the biochemical activity of a microbial community that eventually dominates according to the prevailing ecological ...
Nychas, George-John E. +1 more
core +2 more sources
The Fluorescent Palette of DNA-Templated Silver Nanoclusters for Biological Applications
Frontiers in Chemistry, 2020 Recently years have witnessed a surge in application of DNA-AgNCs in optics, catalysis, sensing, and biomedicine. DNA-templated silver nanoclusters (DNA-AgNCs), as emerging fluorophores, display superior optical performance since their size is close to ...
Min Yang +6 more
doaj +1 more source
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]
, 2018 Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert +2 more
core +1 more source
The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry [PDF]
, 2015 peer-reviewedMilk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed ...
Beresford, Tom +5 more
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Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes [PDF]
, 2015 The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C.
Aminzare, M. +6 more
core +1 more source
Bacteriocin-mediated food preservation in conjugation with silver nanoparticles: A green approach
Food Chemistry Advances, 2023 Food spoilage is a major issue in the food sector, posing financial and health risks. New preservation methods have emerged to prolong shelf life and prevent spoilage.
Atanu Manna, Rittick Mondal
doaj +1 more source
Biofilm Formation and Its Regulatory Mechanism in Pseudomonas, a Spoilage Bacterium in Fresh Foods [PDF]
Shipin Kexue, 2023 Pseudomonas, an important spoilage bacterium in animal-derived foods as well as fruits and vegetables in the cold chain, can cause huge economic losses to the food industry.
LU Zhong, LIU Jingcong, WU Shiyuan, FENG Lifang, CHEN Jian, ZHU Junli
doaj +1 more source
Microbial spoilage of vegetables, fruits and cereals
Applied Food Research, 2022 Plant based foods are in high demand because nutritional epidemiology has linked them to improve wellbeing and longevity. Spoilage of plant commodities routinely occurs all over the world due to various factors leading to significant wastage.
Oluwadara Alegbeleye +3 more
doaj +1 more source