Results 21 to 30 of about 36,029 (296)
Scientia Agropecuaria, 2010 Conventional approaches to process foods have proven to offer very safe products but, in some cases, the quality of the final product is significantly lower to the original one.
Gustavo V. Barbosa-Cánovas +1 more
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Presence of Listeria monocytogenes in Mediterranean-Style Dry Fermented Sausages
Foods, 2015 The morphological, physiological and epidemiological features of L. monocytogenes, together with the severity of human listeriosis infections, make L. monocytogenes of particular concern for manufacturers of cold-stored “ready to eat” (RTE) foods.
Domenico Meloni
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Foods, 2022 Bunching green onion is an Allium species that has been widely used in food flavorings and seasonings. This vegetable experiences a rapid loss of quality during storage due to physiological changes and microbial spoilage.
Carolina Medina-Jaramillo +3 more
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HURDLE TECHNOLOGY: PRINCIPLES AND RECENT APPLICATIONS IN FOODS
Indonesian Food and Nutrition Progress, 2021 The application of hurdle technology in food preservation is progressing. The technology is becoming more acceptable among researchers in the field of food preservation due to its effectiveness at mild levels. The effects of conventional preservation techniques are minimized by hurdle technology through a smart combination of preservatives at less ...
Abdullahi, Nura, Dandago, Munir Abba
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Biology, 2022 The purpose of the study is to investigate the effects of brine salting and high-pressure processing (HPP) on the microbial inactivation and quality parameters of mackerel fillets.
Chih-Hsiung Huang +7 more
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Cosmetics, 2022 Water activity (aw) as an important parameter for self-preservation can help to control microbial growth in cosmetic formulations. However, high amounts of water-binding substances are required to lower the aw enough to affect microbial growth.
Alexandra Nadarzynski +2 more
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Preservation of Seafoods by Hurdle Technology
, 2021 Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of fish. The natural microflora that is more adopted to low temperatures results in lower thermal bacterial shock at the storage temperature.
Jag Pal +3 more
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Preservation and evaluation of spiced chayote juice using hurdle technology
Brazilian Journal of Food Technology, 2019 Chayote (Sechium edule) is a perennial climbing plant, belonging to the Cucurbitaceae family and is neglected or underutilized as a food or as a raw material in the food industry because of its bland taste.
Chesi Sangma +5 more
doaj +1 more source
Journal of Radiation Research and Applied Sciences, 2022 It is being investigated whether ultrasound can be used in conjunction with existing or new food preservation techniques in order to increase the scope of ultrasound's application in the food industry.
Mustafa Z. Mahmoud +3 more
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Overcoming the technological hurdles in the development of probiotic foods [PDF]
Journal of Applied Microbiology, 2005 While it is undoubted that clinical evidence supporting the health-promoting activity of probiotic cultures is of paramount importance, it is probably less well appreciated that the technological suitability of these strains is also critical to their exploitation.
R P, Ross +3 more
openaire +2 more sources