Results 201 to 210 of about 56,492 (324)

Facing the D‐Ilemma of Heat Resistance Parameters: From Pathogen Risk Assessment to Surrogate Selection Challenges in the Fruit Juice and Nectar Production

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Over the years, numerous D‐ and z‐values have been published in the scientific literature. While these values initially appear to be valid criteria for assessing and comparing the heat resistance of different microorganisms under the same conditions or the same microorganism under different conditions, this is not always the case.
Astrid Gędas, Agnes Weiss
wiley   +1 more source

Effect of Different Preservation Methods on the Microbiological Quality, Physicochemical, and Antioxidant Properties of Red Prickly Pear (<i>Opuntia streptacantha</i>) Juice. [PDF]

Foods
Jose-Salazar JA, Hernández-Martínez DM, Cristiani-Urbina E, Morales-Barrera L.   +3 more
europepmc   +1 more source

Recent Advances in Lemongrass Essential Oil: Food Safety, Preservation, and Bioactivity in Food Systems

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Lemongrass essential oil (LGEO) has gained recognition as a natural preservative in food systems due to its distinctive phytochemical composition and multifunctional bioactivities. Dominated by citral and complemented by terpenes and phenolic compounds, LGEO demonstrates potent antibacterial, antifungal, antiviral, antibiofilm, and antioxidant
Ahmad Rabbani, Ayman Khaliq, Priti Mudgil, Sajid Maqsood, Akmal Nazir   +4 more
wiley   +1 more source

PASTEURIZATION [PDF]

Journal of the Institute of Brewing, 1950
openaire   +1 more source

Bacteriological Investigation and Characterization of Isolates in a Pasteurized Milk Processing Business

, 2017
Yukako SHIMOJIMA, Miki Ida, Yukari Nishino, Rie Fukui, Sumiyo Kuroda, Yasuhisa Ikuta, Akihiko Hirai, Kenji Sadamasu   +7 more
openalex   +2 more sources

Preservative Effects of Ginger (Zingiber officinale), Tumeric (Curcuma longa) Extract and Citric Acid and Pasteurization on the Nutritional Quality and Shelf Life of Tiger-Nut Non-Dairy Milk

, 2020
Olasunmbo A. Ajayi, Toluwalope I.Bankole
openalex   +2 more sources

Research of the process of thermal processing of milk in a cylindrical pasteurizer

, 2021
Tofig Bayramov, Gabil Mammadov
openalex   +2 more sources

Quality Assessment of Sremska, Nitrite-Free Dry Fermented Sausage Pasteurized with Mild Heat Treatment. [PDF]

Foods
Ducic M, Petrovic J, Vranesevic J, Vranic D, Baltic M, Torovic L.   +5 more
europepmc   +1 more source

Soysauce Making by High-temperature Short-time Pasteurization

, 1989
Nobuo Saito
openalex   +2 more sources

Quality Analysis and Detection of Adulterants and Contaminations in Milk/Milk Powder by Raman Spectroscopy

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 1, January 2026.
ABSTRACT Milk and milk powder are central to global nutrition, yet remain vulnerable to adulteration and contamination. Adulteration using water, urea, ammonium sulfate, thiocyanates, detergents, melamine, or compositional changes with whey and carbohydrate fillers undermines nutritional quality, reduces consumer confidence, and challenges regulatory ...
B. Sudarshan Acharya, Sreerag Nair, Abdul Ajees Abdul Salam   +2 more
wiley   +1 more source