Results 11 to 20 of about 8,071,557 (342)

Non-Thermal Methods for Ensuring the Microbiological Quality and Safety of Seafood

Applied Sciences, 2021
A literature search and systematic review were conducted to present and discuss the most recent research studies for the past twenty years on the application of non-thermal methods for ensuring the microbiological safety and quality of fish and seafood ...
S. Ekonomou, I. Boziaris
semanticscholar   +1 more source

Invited review: Redefining raw milk quality-Evaluation of raw milk microbiological parameters to ensure high-quality processed dairy products.

Journal of Dairy Science, 2023
Raw milk typically has little bacterial contamination as it leaves the udder of the animal; however, through a variety of pathways, it can become contaminated with bacteria originating from environmental sources, the cow herself, and contact with ...
N. Martin, R. Evanowski, M. Wiedmann
semanticscholar   +1 more source

Effect of ultraviolet light treatment on microbiological safety and quality of fresh produce: An overview

Frontiers in Nutrition, 2022
Fresh and fresh-cut fruits and vegetables have been associated in several foodborne illness outbreaks. Although investigations from those outbreaks reported that the contamination with pathogenic microorganisms may occur at any point in the farm to fork ...
Veerachandra K. Yemmireddy, A. Adhikari, Juan Moreira   +2 more
semanticscholar   +1 more source

Effects of Traditional Processing Techniques on the Nutritional and Microbiological Quality of Four Edible Insect Species Used for Food and Feed in East Africa

Foods, 2020
Edible insects are increasingly being considered as food and feed ingredients because of their rich nutrient content. Already, edible insect farming has taken-off in Africa, but quality and safety concerns call for simple, actionable hazard control ...
Dorothy N. Nyangena, C. Mutungi, Samuel Imathiu, J. Kinyuru, H. Affognon, S. Ekesi, D. Nakimbugwe, K. Fiaboe   +7 more
semanticscholar   +1 more source

A Cold Plasma Technology for Ensuring the Microbiological Safety and Quality of Foods

Food Engineering Reviews, 2022
Changing consumers’ taste for chemical and thermally processed food and preference for perceived healthier minimally processed alternatives is a challenge to food industry.
O. Nwabor, Helen Onyeaka, T. Miri, Kechrist Obileke, Christian Kosisochukwu Anumudu, Abarasi Hart   +5 more
semanticscholar   +1 more source

Microbiological quality of desiccated coconut [PDF]

Journal of Hygiene, 1986
SUMMARYA microbial survey of Sri Lankan desiccated coconut has been made on material purchased in supermarkets in Sheffield or on material obtained directly from the processing company. The total viable count (TVC) was reduced by spoilage and pasteurization from 104/g to 103/g.
J L, Kinderlerer, R A, Clark
openaire   +2 more sources

Freshness Quality and Shelf Life Evaluation of the Seaweed Ulva rigida through Physical, Chemical, Microbiological, and Sensory Methods

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
F. Sánchez-García, I. Hernández, V. Palacios, A. Roldán   +3 more
semanticscholar   +1 more source

Quality of High-protein Diet Bar Plus Chia (Salvia hispanica L.) Grain Evaluated Sensorially by Untrained Tasters [PDF]

, 2018
The objective of this study was to develop, analyze composition and evaluate the microbiological and sensory characteristics of high-protein diet bars (PB) with the addition of chia grain (Salvia hispanica L.), partially replacing isolated soy protein ...
Cavenaghi, Daniela Fernanda Lima de Carvalho, de Barros, Wander Miguel, Navalta, James Wilfred, Pereira, Jeann Marcos Nascimento, Silva, Wanessa Costa, Veggi, Natalie, Voltarelli, Fabrício Azevedo   +6 more
core   +5 more sources

Microbiological Safety and Sensory Quality of Cultivated Mushrooms (Pleurotus eryngii, Pleurotus ostreatus and Lentinula edodes) at Retail Level and Post-Retail Storage

Foods, 2021
In this study, the microbiological and sensory quality of cultivated mushrooms (Pleurotus ostreatus and eryngii and Lentinula edodes) available at the Austrian retail level were determined.
Simone Schill, B. Stessl, Nadia Meier, A. Tichy, M. Wagner, M. Ludewig   +5 more
semanticscholar   +1 more source

A cross sectional study of water quality from dental unit water lines in dental practices in the West of Scotland [PDF]

, 2002
OBJECTIVE: To determine the microbiological quality of water from dental units in a general practice setting and current practice for disinfection of units. DESIGN: A cross-sectional study of the water quality from 40 dental units in 39 general practices
A Gross, A J Smith, A McMillan, C Paszko-Kovla, CL Pankhurst, CL Pankhurst, GC Blake, HN Williams, HN Williams, J Hood, JT Walker, L McCormick, MV Martin, R Stansfield, RC Scheid, RC Scheid, RLS Whitehouse, RM Atlas, S McHugh, SJ Challacombe   +19 more
core   +1 more source