Results 1 to 10 of about 21,482 (119)
An Alternative for Fish Processing Industry: Electrolyzed Waters
Çanakkale Onsekiz Mart University Journal of Marine Sciences and Fisheries, 2022 In this study, electrolyzed water (EW), which is being used for disinfection in various food production applications, is discussed. Today, research on green production has intensified, aiming to preserve food for a longer time, using fewer chemicals or ...
Soner ÇETİNKAYA
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Determination of the influence of packaging measures of a variety of Husayni grapes [PDF]
E3S Web of Conferences, 2023 The loss of the product during post-harvest practices in agriculture is one of the most common problems that threaten food security today. Identifying and eliminating the causes of post-harvest losses is the best strategy to increase the efficiency of ...
Abdusattarov Bahtiyorjon +2 more
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Effect of Storage Temperature Change on Freshness of Shell Eggs
Shipin gongye ke-ji, 2023 This research investigated egg freshness of Roman pink in 4 storage temperature change groups. The shell eggs were storage for 0, 10, 20, 30 d, and weight loss, gas chamber height, Haugh unit, yolk index, thick-to-thin albumen ratio and albumen pH of all
Dehui CHEN +6 more
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Foods, 2021 In Europe, the consumption of seaweeds and derived products has increased in recent years, due to the expansion of Asian cuisine and the emergence of many top-level chefs. Often in collaboration with scientists, many have initiated a new gastronomy using
Fini Sánchez-García +3 more
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RhB@MOF-5 Composite Film as a Fluorescence Sensor for Detection of Chilled Pork Freshness
Biosensors, 2022 This study presents a novel composite thin film based on rhodamine B encapsulated into MOF-5 (Metal Organic Frameworks) as a fluorescence sensor for the real-time detection of the freshness of chilled pork.
Jingyi Li +5 more
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Foods, 2022 We studied how storing fresh sardines (Sardina pilchardus) on ice for 0–15 days would affect lipid quality and sensory acceptance after the sardines were later canned.
Zuzana Reblová +2 more
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Molecules, 2022 Freshness is the most fundamental and important factor to assess raw fish quality. The purpose of our study was to determine the potential spoilage indexes of salmon during non-frozen storage by using headspace solid-phase microextraction (HS-SPME ...
Guanhua Xuan +4 more
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Inactivation of Salmonella enterica Serovar Enteritidis on Chicken Eggshells Using Blue Light
Agriculture, 2021 Salmonella enterica serovar Enteritidis (S. Enteritidis) is a pathogen that poses a health risk. Blue light (BL), an emerging sanitization technology, was employed for the first time in the present study to inactivate S.
Xiaoqing Hu +10 more
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Cadaverine as a Potential Spoilage Indicator in Skin-Packed Beef and Modified-Atmosphere-Packed Beef
Foods, 2023 This study investigated cadaverine as a spoilage indicator in commercial beef products stored under conditions favourable for the growth of lactic acid bacteria.
Kristian Key Milan Thamsborg +4 more
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Foods, 2023 High-stability bi-layer films were prepared by incorporating anthocyanin-loaded liposomes into carrageenan and agar (A-CBAL) for non-destructive shrimp freshness monitoring.
Junjun Zhang +9 more
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