Results 71 to 80 of about 27,686 (256)

Studies on the Nutritional, Functional, Textural, and Sensory Characteristics of Finger and Barnyard Millet‐Incorporated Nuggets

Food Chemistry International, EarlyView.
The graphic illustrates the development of nuggets traditionally known as “wari” prepared with whole green grams and composite flour barnyard millet var. (PRJ‐1) and finger millet var. (VL‐M‐380) in a 1:1 ratio. The addition of millet significantly improved the nutritional value of nuggets, providing higher levels of protein, carbohydrates, fiber ...
Payal Chauhan, Mahesh Gupta
wiley   +1 more source

Pulsed Light Technology in Food Safety and Preservation: Principles, Applications, and Future Directions

Food Chemistry International, EarlyView.
Pulsed light technology uses short high‐intensity broad‐spectrum flashes (200–1100 nm) to inactivate microbes via DNA damage. It preserves food quality, extends shelf life, and works on liquids, meats, and produce, often combined with other hurdles for enhanced efficacy.
Abdul Mueez Ahmad, Laiba Younas, Fatima Javed, Rimsha Amjad, Muhammad Tayyab Raza   +4 more
wiley   +1 more source

MODERN METHODS FOR DETERMINATION OF MICROBIOLOGICAL SPOILAGE / OF FOOD PRODUCTS AND RAW FOOD MATERIALS (ANALYTICAL REVIEW)

Ветеринария сегодня, 2018
Analytical review of literature on various factors influencing microbiological spoilage of food products and raw food materials, methods for microbiological spoilage process management and for determination of food product expiry dates and shelf-lives is
O. V. Pruntova, N. B. Shadrova
doaj  

Electrochemical biosensors for food spoilage, quality monitoring, and food safety: recent advances, sensor performance, and smart packaging integration

Frontiers in Sustainable Food Systems
Ensuring food safety and preventing spoilage are major challenges in today’s globalized food supply chain. Conventional detection methods, such as microbial culture, dye reduction tests, and sensory evaluation, are often slow, labour-intensive, and ...
Sunil Pipliya, Jaspreet Kaur, Abhinandan Pal, Dibakar Saha, Jyotsana Patel, Subhradeep Samadder, Rakesh Kumar Gupta, Kanishka Bhunia, Prem Prakash Srivastav   +8 more
doaj   +1 more source

Advances in meat spoilage detection: A short focus on rapid methods and technologies

CyTA - Journal of Food, 2018
Meat spoilage is a metabolic process where the change in sensory characteristics deems it to be unacceptable for human consumption. Meat spoilage typically occurs under conditions of optimal water availability, low oxygen, and low temperature conditions,
Bridget Fletcher, Keegan Mullane, Phoebe Platts, Ethan Todd, Aoife Power, Jessica Roberts, James Chapman, Daniel Cozzolino, Shaneel Chandra   +8 more
doaj   +1 more source

Advances in Anthocyanin Recovery and Purification From Natural Sources: Bioavailability, Mechanistic Action in the Human Body and Applications in Novel Food Development

Food Chemistry International, EarlyView.
This review highlights green recovery, purification, stabilisation, bioavailability, health relevance, and novel food applications of anthocyanins from natural and agro‐industrial sources. ABSTRACT Anthocyanins are water‐soluble natural pigments and multifunctional food ingredients that support clean‐label colour, antioxidant activity, and value‐added ...
Chandan Kumar Sahu, Soumitra Banerjee, Venkata Krishna Bayineni, Ravi‐Kumar Kadeppagari, Amit Arora   +4 more
wiley   +1 more source

Alternative Additives for Organic and Natural Ready-to-Eat Meats to Control Spoilage and Maintain Shelf Life: Current Perspectives in the United States

Foods
Food additives are employed in the food industry to enhance the color, smell, and taste of foods, increase nutritional value, boost processing efficiency, and extend shelf life. Consumers are beginning to prioritize food ingredients that they perceive as
Aaron R. Bodie, Lindsey A. Wythe, Dana K. Dittoe, Michael J. Rothrock, Corliss A. O’Bryan, Steven C. Ricke   +5 more
doaj   +1 more source

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

RSM–ANFIS‐Based Process Optimization of Thermo‐Sonication of Amla Juice: Effect on Enzyme Inactivation, Physico‐Chemical, Phytochemical, Sensory, and Microbiological Quality

Food Chemistry International, EarlyView.
Thermo‐sonication parameters were optimized to maximize PPO inactivation while maintaining overall juice quality. ANFIS demonstrated superior predictive accuracy with higher R2 and lower RMSE compared to RSM. Further, the quality assessment of treated juice highlighted the potential of thermo‐sonication as a sustainable alternative to conventional ...
Sumaiya Fatima, Vivek Kumar
wiley   +1 more source

Alginate from seaweed and microbes: Sources, green extraction, functional properties, and food applications

Food Biomacromolecules, EarlyView.
Abstract Alginate, a renewable polysaccharide produced by brown seaweeds and selected bacterial species, has gained significant attention due to its tunable gelation behavior, biocompatibility, and wide utility in food, biomedical, and packaging applications.
Mehvish Habib, Sakshi Singh, Kulsum Jan, Khalid Bashir   +3 more
wiley   +1 more source