Results 151 to 160 of about 55,502 (304)

Use of Cold Plasma for Phytosanitation and Decontamination of Food Products: A Review

Future Postharvest and Food, Volume 2, Issue 4, Page 390-410, December 2025.
Applications of cold plasma in food industry. ABSTRACT Consumers are increasingly demanding healthy and nutrient‐rich food. Although conventional thermal processing techniques (pasteurization, sterilization, and blanching) ensure food safety and extend shelf life, they often negatively impact nutritional value and sensory quality, and they also consume
Chandel Anu, Janifer Raj Xavier, Chauhan Om Prakash   +2 more
wiley   +1 more source

Louis Pasteur [PDF]

BMJ, 1947
openaire   +2 more sources

Probiotics and Their Antimicrobial Metabolites: A Collegial Strategy for Food Bio‐Preservation – A Review

Food Science &Nutrition, Volume 13, Issue 12, December 2025.
Illustrates the potential of probiotics and their antimicrobial metabolites in food bio‐preservation. ABSTRACT Ensuring food safety and extending the shelf life of perishable products remain major challenges for the global food industry. The escalating consumer demand for natural food preservatives has intensified research into biological alternatives ...
Lingling Wang, Shuanshan Ren, Atique Ahmed Behan, Muhammad Asif Arain, Nissar Ahmed Ujjan, Dequan Zeng, Yufeng Li, Xingming Ma   +7 more
wiley   +1 more source

Potential of Underutilized Legumes Toward Nutritional Security and Diversity

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT Underutilized legumes, known as “forgotten gems,” serve as a potential role in resolving global hunger issues, nutritional imbalance, and sustainability challenges. These include horse gram, winged bean, Bambara groundnut, rice bean, adzuki beans, and hyacinth bean.
Kiranbeer Kaur, Barinderjeet Singh Toor, Ankita Kataria, Mahamudu Mohamed Sasamalo   +3 more
wiley   +1 more source

Bibliography on inactivation of viruses and rickettsiae by heat [PDF]

Inactivation of viruses and rickettsiae by heat ...
Homann, L. M., Watson, M. S.
core   +1 more source

EXPLORATORY STUDY OF NEAR AND SUPERCRITICAL CARBONDIOXIDE WARM PASTEURIZATION ON NILE TILAPIA [PDF]

, 2020
Sugeng Pondang Sugiharto, Nursigit Bintoro, Joko Nugroho Wahyu Karyadi, Yudi Pranoto   +3 more
openalex   +1 more source

Extraction Condition–Driven Changes in the Techno‐Functional and Thermal Properties of Protein Isolates From Underutilized Lupine (Lupinus spp.): Implications for Food Applications

Legume Science, Volume 7, Issue 4, December 2025.
ABSTRACT Lupine, an underutilized legume with high protein content, offers a promising plant‐based protein source for functional foods. This study evaluated four lupine genotypes to determine how extraction pH (EpH) and isoelectric precipitation pH (IEPpH) influence the techno‐functional and thermal properties of lupine protein isolates (LPIs) using ...
Ejigayehu Teshome, Yetenayet Bekele Tola, Habtamu Admassu, Tilahun A. Teka   +3 more
wiley   +1 more source

The Pasteurization of Milk [PDF]

BMJ, 1943
openaire   +2 more sources

Food Safety Threats: Molecular Surveillance, Antibiogram and Virulence Profiling of Biofilm Forming Enterococcus faecalis in Bangladeshi Restaurants

MicrobiologyOpen, Volume 14, Issue 6, December 2025.
Nowadays, researchers have found Enterococci in many food items. E. faecalis prevalence, antimicrobial resistance, pathogenicity, and biofilm‐forming capacity in food samples and food outlets in Bangladesh are little known. Microbiological conditions in food preparation sectors must be examined to ensure food safety and meet optimum criteria for high ...
Saad As Shadique, Farhana Binte Ferdous, Md. Nahid Ashraf, Sabrina Sultana Rimi, Mohosin Kabir, Md. Tanvir Rahman, Md. Shafiqul Islam   +6 more
wiley   +1 more source

Fatty Acid Composition and Fat Stability of Raw Milk and Pasteurized Milk from Laoshan Goats

, 2016
Cunfang Wang, Xinman Lou, Jianmin Wang
openalex   +1 more source