Results 81 to 90 of about 7,369,692 (206)

Prospects for Food Fermentation in South-East Asia, Topics From the Tropical Fermentation and Biotechnology Network at the End of the AsiFood Erasmus+Project

Frontiers in Microbiology, 2018
Fermentation has been used for centuries to produce food in South-East Asia and some foods of this region are famous in the whole world. However, in the twenty first century, issues like food safety and quality must be addressed in a world changing from ...
Yves Waché, Yves Waché, Yves Waché, Thuy-Le Do, Thi-Bao-Hoa Do, Thi-Yen Do, Thi-Yen Do, Maxime Haure, Maxime Haure, Maxime Haure, Maxime Haure, Phu-Ha Ho, Phu-Ha Ho, Anil Kumar Anal, Van-Viet-Man Le, Wen-Jun Li, Hélène Licandro, Hélène Licandro, Hélène Licandro, Da Lorn, Da Lorn, Da Lorn, Da Lorn, Mai-Huong Ly-Chatain, Sokny Ly, Warapa Mahakarnchanakul, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Dinh-Vuong Mai, Hasika Mith, Dzung-Hoang Nguyen, Thi-Kim-Chi Nguyen, Thi-Kim-Chi Nguyen, Thi-Kim-Chi Nguyen, Thi-Minh-Tu Nguyen, Thi-Minh-Tu Nguyen, Thi-Thanh-Thuy Nguyen, Thi-Viet-Anh Nguyen, Hai-Vu Pham, Hai-Vu Pham, Tuan-Anh Pham, Tuan-Anh Pham, Thanh-Tam Phan, Thanh-Tam Phan, Reasmey Tan, Tien-Nam Tien, Thierry Tran, Thierry Tran, Thierry Tran, Sophal Try, Sophal Try, Sophal Try, Sophal Try, Quyet-Tien Phi, Dominique Valentin, Dominique Valentin, Quoc-Bao Vo-Van, Kitiya Vongkamjan, Duc-Chien Vu, Nguyen-Thanh Vu, Son Chu-Ky, Son Chu-Ky   +63 more
doaj   +1 more source

Estudio de la estabilidad microbiológica del melón (Cucumis melo L) mínimamente procesado por impregnación al vacío

Archivos Latinoamericanos de Nutrición, 2001
Con el propósito de diseñar un esquema de procesamiento mínimo para el melón, se redujo la actividad de agua de la fruta hasta 0,976 mediante pulso de vacío y deshidratación osmótica, y se estableció la combinación de preservativos antimicrobianos (100 ...
Félix Rafael Millán Trujillo, Sonia López Plá, Valentín Roa Tavera, María Soledad Tapia, Rita Cava   +4 more
doaj  

Heat-Assisted Pulsed Electric Field Treatment for the Inactivation of Saccharomyces cerevisiae: Effects of the Presence of Citral

Frontiers in Microbiology, 2019
Pulsed electric field (PEF) treatment is a non-thermal technology that has shown good potential for microbial inactivation. However, in many cases, it cannot be sufficient to avoid microbial proliferation, and the combination with other stabilizing ...
Chiara Montanari, Urszula Tylewicz, Giulia Tabanelli, Giulia Tabanelli, Annachiara Berardinelli, Pietro Rocculi, Pietro Rocculi, Luigi Ragni, Luigi Ragni, Fausto Gardini, Fausto Gardini   +10 more
doaj   +1 more source

Food Preservation by Hurdle Technology: A Review of Different Hurdle and Interaction with Focus on Foodstuffs

, 2016
Customers Concerns regarding the consumption of both more secure and safer products along with being more natural have been the science of Food and production of foodstuffs one of the gentle.
Z. Rostami, M. Ayaz, M. U. Khan, A. Mishra, S. Rashidzadeh, M. Shariati   +5 more
semanticscholar   +1 more source

Effect of high-pressure processing and natural antimicrobials on the shelf-life of cooked ham

Czech Journal of Food Sciences, 2019
The need to reduce the content of questionable health preservatives leads to the search for new methods to extend the shelf-life of meat products. The spectrum of possible approaches includes physical methods and the use of additives from natural sources.
Markéta Adamcová, Vincent van Andel, Jan Strohalm, Milan Houška, Rudolf Ševčík   +4 more
doaj   +1 more source

Susceptibility of Foodborne Pathogens to Milk-Origin Lactic Acid Bacteria Supernatants: A Comprehensive Meta-Regression Study

Foods
This systematic review and meta-analysis compile the in vitro antimicrobial efficacy of lactic acid bacteria (LAB) supernatants against three common pathogenic bacteria found in dairy products: Salmonella spp., L. monocytogenes, and Staphylococcus aureus.
Nathália Fernandes, Yara Loforte, Vasco Cadavez, Ursula Gonzales-Barron   +3 more
doaj   +1 more source

Harnessing the Synergy Between Edible Coatings and Non-Thermal Technologies for Improved Food Quality and Sustainable Preservation

Horticulturae
This review explores the synergistic integration of edible coatings and non-thermal preservation technologies as a multifaceted approach to maintaining food quality, safety, and sustainability.
Xiaoyu Tian, Hui Dong, Qin Fang, Xiaorui Zhang, Chunxia Dai, Joshua Harrington Aheto   +5 more
doaj   +1 more source

Influence of Hurdle Technology on Foodborne Pathogen Survival in the Human Gastrointestinal Tract. [PDF]

Microorganisms, 2023
Akritidou T, Akkermans S, Smet C, de Mey F, Van Impe JFM.   +4 more
europepmc   +1 more source

Application of the Hurdle Technology Concept to the Fresh Za'atar (Origanum syriacum) Preservation. [PDF]

Foods, 2022
Mudalal S, Kanan D, Anabtawi O, Irshaid A, Sabbah M, Shtaya M, Shraim F, Mauriello G.   +7 more
europepmc   +1 more source

Hurdle Technology Including Chlorination, Blanching, Packaging and Irradiation to Ensure Safety and Extend Shelf Life of Shelled Sweet Corn Kernels

, 2015
Shelled sweet corn kernels are prone to microbial contamination, making it highly perishable and unsafe. In freshly shelled kernels, total aerobic plate count, yeast mold count and presumptive coliforms were ∼8, 7 and 4 log cfu/g, respectively.
Sanjeev Kumar, S. Gautam, Arun Sharma
semanticscholar   +1 more source