Results 291 to 300 of about 41,847 (353)

Effect of Using Nisin and Ethylenediaminetetraacetic Acid on the Bacterial Load, Deterioration Criteria, and Sensory Attributes of Chilled Chicken Cuts

Food Safety and Health, EarlyView.
Evaluation of the efficacy of selected dipping solutions on fresh chicken meat shelf life. Samples treated with nisin and EDTA combinations, followed by chilled storage. The effectiveness of these interventions was assessed through bacteriological, sensory, and physicochemical (pH) deterioration criteria.
Mohamed M. Eltanty, Mustafa Sadek, Mohammed Al‐Shawa, Manal A. Afify, Nabil A. Yassien, Hamdy M. B. A. Zaki   +5 more
wiley   +1 more source

Biopolymer-Based Active and Intelligent Food Packaging: Recent Advances in Materials, Technologies, and Applications. [PDF]

Polymers (Basel)
Asrafali SP, Periyasamy T, Lee J.
europepmc   +1 more source

Can packaging transparency influence consumer food waste behavior? [PDF]

PLoS One
Mahmoudi M, Mashayekhian M.
europepmc   +1 more source

A Review of High-Throughput Optical Sensors for Food Detection Based on Machine Learning. [PDF]

Foods
Wang Y, Yang Y, Liu H.
europepmc   +1 more source

Innovative Technologies Reshaping Meat Industrialization: Challenges and Opportunities in the Intelligent Era. [PDF]

Foods
Sun Q, Yuan Y, Xu B, Gao S, Zhai X, Xu F, Shi J.   +6 more
europepmc   +1 more source

Effects of food sources on food waste behaviour: evidence from urban regions of Vietnam. [PDF]

Agric Food Econ
Ngo MH, Ha TM, Lucas BF, Nguyen AD, Bui TL, Le NT, Delley M, Götze F, Markoni E, Pham BD, Brunner TA.   +10 more
europepmc   +1 more source

A Novel Fluorescent Probe for Dual Mode Detection of Biogenic Amines and its Application: Real-Time Visual Monitoring of Meat Freshness

Jiawei Han, Mengyuan Tang, Zhongwei Gu, Chenlei Sun, Jiawei Han, Jue Wang, Xiaolong Yu   +6 more
openalex   +1 more source

Food Gels: Fabrication, Characterization, and Application. [PDF]

Gels
Chen W, Cheng H.
europepmc   +1 more source

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Fresh meat color

C R C Critical Reviews in Food Technology, 1973
This review presents a critical evaluation of the recent developments in the study of fresh meat color. Importance of color as a primary quality attribute deciding the consumer acceptance of fresh meats, is pointed out. The stability of myoglobin pigment, essential for the maintenance of fresh meat color, is examined in the light of 3‐dimensional ...
S. Govindarajan, H. E. Snyder
openaire   +1 more source

Distribution of fresh meat

Journal of Food Engineering, 2002
This paper deals with a real-life distribution problem formulated as an open multi-depot vehicle routing problem (OMDVRP) that was encountered by a major Greek industry distributing fresh meat from depots to its customers (butchers' shops) located in an area of the city of Athens.
C.D. Tarantilis, C.T. Kiranoudis
openaire   +1 more source