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Effect of Pasteurization Process on the Edible Quality and Shelf Life of White Cut Chicken
Shipin gongye ke-jiTo investigate the effects of different pasteurization processes (85 ℃ for 20 min and 75 ℃ for 30 min) on the edible quality and shelf life of white cut chicken, the samples were stored at 0~4 ℃ for 0-30-40 d, and the pH, color, texture, volatile flavor ...
Xiaoming WANG +6 more
doaj +1 more source
Journal of Chemical Technology &Biotechnology, Volume 101, Issue 4, Page 726-739, April 2026.Abstract BACKGROUND Industrial fuel‐ethanol units must remove trace volatile congeners (acetaldehyde, ethyl acetate, carbon dioxide) to meet quality requirements. In Brazilian systems, a small heads column (“Column D”) is often placed above the stripper.
Eron Paulo Borges Filho, Aline Dettmer
wiley +1 more source
Foodborne Staphylococcus Aureus: Identification and Enterotoxin Production in Milk and Cheese. [PDF]
, 2012 Onemocnění z potravin (alimentární onemocnění) vyvolaná bakteriemi jsou stále aktuálním tématem v celosvětovém měřítku. Abychom zajistili výrobu zdravotně nezávadných potravin, je potřeba nových poznatků o virulenci patogenů, které by doplnily již známé ...
Hrušková, Vendula
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MicrobiologyOpen, Volume 15, Issue 2, April 2026.This cross‐sectional study identified farm‐level factors associated with multidrug‐resistant (MDR) Escherichia coli and Klebsiella spp. in bulk tank milk in Tigray, Northern Ethiopia, emphasizing the role of antimicrobial use practices and hygiene management in MDR occurrence within dairy production systems.
Goyitom Gebremedhn Gebru +2 more
wiley +1 more source
Microbiological and chemical profiles of dairy farm red smear cheese made from pasteurized and un-pasteurized milk [PDF]
, 2007 A red-smear soft cheese was produced four times during a year at an organic dairy farm using pasteurized and un-pasteurized milk, respectively, from the same milking. A commercial starter culture was added.
Hammershøj, M. +5 more
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Pest Management Science, Volume 82, Issue 4, Page 3853-3873, April 2026.A risk classification of registered pesticides in Brazil was conducted, and the contribution of food to cumulative pesticide exposure was evaluated. Model diets were proposed, based on Brazilian consumption patterns. Abstract BACKGROUND Pesticide residue exposure assessments can be carried out during both the pre‐regulation and post‐regulation phases ...
Bianca Figueiredo de Mendonça Pereira +1 more
wiley +1 more source
Journal of Food Safety, Volume 46, Issue 2, April 2026.Apple juice was prepared and treated using Lactococcus lactis fermentation combined with nisin‐assisted ohmic heating (60 V, 30 s). The combined treatment achieved complete inactivation of Bacillus cereus. This approach preserves juice quality while providing an energy‐efficient and sustainable processing method. ABSTRACT There is increasing demand for
Margaret Thiga +2 more
wiley +1 more source
eFoodCurrently, microwaves, ultrasound, and ultrasound‐microwaves are technologies with several applications, one of which is their use as a method of pasteurization.
Lucia Perales‐Serna +6 more
doaj +1 more source