Results 61 to 70 of about 27,686 (256)

Advances in food spoilage detection through gas sensing: From material insights to prospects for commercialisation

Journal of Agriculture and Food Research
Food spoilage poses a significant threat to global food security, public health, and economic sustainability, emphasising the need for quick and reliable spoilage detection sensors.
Ananya Sabu, Kamlendra Awasthi, Kamakshi Pandey, Harsh Pandey   +3 more
doaj   +1 more source

Development of a Mechanically Regenerating Desublimator for Freeze‐Drying Systems in the Food Industry

Chemie Ingenieur Technik, EarlyView.
Thermal defrosting limits desublimator efficiency in freeze‐drying. This review and case study compares thermal versus mechanical regeneration, links frost properties and external heat transfer to energy demand, and summarizes pilot‐scale scraping results enabling single‐unit, continuous lyophilization.
Moritz Krummenacher, Mirko Kleingries, Edgar Zimmer, Roman Blättler   +3 more
wiley   +1 more source

Perspectives in biomedicine: Superfoods and antioxidant power classification

The Canadian Journal of Chemical Engineering, EarlyView.
Abstract The market value of natural food antioxidants will double to 8 billion USD by 2033, driven by a global consumer demand for ‘clean label’ products and proactive wellness solutions. However, the industrial application and health labelling (commercial brands) of these compounds remain severely constrained by inconsistent analytical methods.
Domenico Fuoco, Gregory S. Patience
wiley   +1 more source

The Regulatory Role of Quorum Sensing-Mediated Amino Acid Metabolism in Biofilm Formation and Motility of Hafnia alvei H4

Foods
The spoilage phenotype of microorganisms is a key mechanism leading to food spoilage, but how their metabolic environment affects the spoilage phenotype remains unclear. This study utilized metabolomics and spoilage phenotype analysis to reveal metabolic
Congyang Yan, Xue Li, Gongliang Zhang, Jingran Bi, Hongshun Hao, Hongman Hou   +5 more
doaj   +1 more source

Sufficient Gas and Solvated Ion Transport Assisted Rapid NH3 Detection at Room Temperature Through Bionic Olfactory Fibres

Exploration, EarlyView.
Bionic olfactory fibres with nanoconfined ionic liquids were developed to mimic human olfactory cilia. Benefiting from sufficient gas transport pathways provided by inter‐fibre interconnected pores and rapid transport of solvated ions in the confined nano spacing, bionic olfactory fibres show excellent sensing performance to NH3 and demonstrate the ...
Hongyang Liu, Lingyun Xu, Xiaohan Sun, Zhihao Zhao, Qi Song, Weijie Wang, Zhe Chen, Gongmo Xiang, Yupeng Chen, Fanrong Zhao, Xiangyu Jiang, Lei Jiang   +11 more
wiley   +1 more source

Control of Food Spoilage Molds Using Lactobacillus Bacteriocins

Journal of Pure and Applied Microbiology, 2018
Lactobacillus plantarum MTCC 9503 and Lactobacillus acidophilus NCDC 291 are known bacteriocin producers. Bacteriocin produced by them was quantified. The former produced 10,000 AU/ml and the latter produced 1000 AU/ml of bacteriocin.
S. Garcha
doaj   +1 more source

A High‐Efficiency Yet Sustainable Fresh‐Keeping Strategy Inspired by Calyx of Physalis peruviana

Exploration, EarlyView.
This study presents a sprayable, calyx‐inspired food wrap engineered for safety and sustainability using handheld electrospraying. The wrap forms a health‐critical protective barrier with high antiviral and antibacterial efficacy, excellent breathability, and long‐term fresh‐keeping performance.
Yue Zhao, Chengbang Lu, Xiaopeng Bai, Shangyi Wu, Zeyu Wang, Yuqin Hu, Binxin Liang, Danlei Sun, Yunxiang Zhang, Yingning He, Yi Yang, Shengwen Duan, Taolin Sun, Xinjie Wang, Weijie Lan, Hong Zhang, Yang Luo, Xiangyu Liang   +17 more
wiley   +1 more source

In Situ Monitoring and Bioluminescence Kinetics of Pseudomonas fluorescens M3A Bioluminescent Reporter with Bacteriophage ΦS1

Data
Food spoilage and the associated organisms are a continuing concern for the food industry. The microorganisms involved with food spoilage in pasteurized milk can be introduced in a variety of ways, which include those that survive pasteurization and/or ...
Phillip R. Myer, Pankaj Bhatt, Halis Simsek, Bruce M. Applegate   +3 more
doaj   +1 more source

Microbial Interventions in Processing of Plant Based Proteins: Unlocking Extraction Dynamics and Functionality for Human Health

Food Bioengineering, EarlyView.
Fermentation enhances nutritional & techno‐functional properties of plant protein. Three distinct stages of fermentation impact on different aspects of plant protein. Fermentation induces flavors modulation through new organic compounds formation. Plant protein fermentation improves their utility in food applications.
Disha, Mitali Madhumita, Dharmender Kumar, Pramod Kumar Prabhakar   +3 more
wiley   +1 more source

Freshness Analysis of Color, NH3, H2S, and pH on Salmon Spoilage Using the PCA Method [PDF]

E3S Web of Conferences
Consumer acceptance and food safety represent critical issues for wholesalers and retailers of fresh fish and seafood, particularly salmon, which has become an important component of the human diet.
Arifani Erlina Nur, Purnama Sevia Indah, Afandi Mas Aly, Kurnianto Danny, Latifasari Nurul   +4 more
doaj   +1 more source