Results 71 to 80 of about 27,799 (256)
Valorization of Pineapple Peel and Mature Coconut Water to Produce Vinegar
Future Postharvest and Food, EarlyView.Pineapple peel waste and mature coconut water were utilized as low‐cost substrates for vinegar production through a two‐stage fermentation process. During alcoholic fermentation, sugars in the substrate were converted into ethanol by Saccharomyces cerevisiae.
Vida Opoku Edusei +6 more
wiley +1 more source
Future Postharvest and Food, EarlyView.Postharvest losses in vegetables extend beyond mere quantitative reduction through physical deterioration and spoilage; they encompass substantial qualitative degradation, particularly the deterioration of critical nutritional constituents. Following harvest, vegetables maintain metabolic activity, and when subjected to suboptimal environmental ...
Md. Abdul Kader +4 more
wiley +1 more source
Menara PerkebunanHoney is recognized for its high nutritional and functional value, yet it remains vulnerable to contamination by antibiotic residues such as tetracycline when beekeeping practices are not properly managed.
Fuad Al Alfarisi +5 more
doaj +1 more source
THE CASE FOR PASTEURIZATION [PDF]
Journal of the American Medical Association, 1912 Few practical sanitary questions have aroused so lively and even intense feeling as the pasteurization of milk. Pasteurization has been called a "makeshift" and a "mere makeshift"; the secretary of the Illinois State Board of Health has referred to it as "an unreliable remedy for an uncertain danger." It is declared to be "an incentive to uncleanliness,
openaire +1 more source
Pasteurization of Beer by Non-Thermal Technologies
, 2022 The pasteurization of beer occurs at the end of the industrial production, after fermentation. Generally, a mild thermal process (60°C) is employed aiming to inactivate the fermenting yeast and potential spoilage microorganisms, thus extending the beer
Silva, Filipa V.M. +3 more
core +1 more source
Food Safety and Health, EarlyView.Industrial manufacturing processes have transformative effects on the components of food matrix. These transformations in food matrix and components have direct implications for quality assurance (QA), food quality (e.g., nutritional profile and texture), and food safety management (e.g., pathogen control and toxin mitigation). ABSTRACT This systematic
Chinaza Godswill Awuchi
wiley +1 more source
An Overview of Foodborne Risks in Afghanistan
Food Safety and Health, EarlyView.ABSTRACT Foodborne diseases represent a serious yet underrecognized public health burden in Afghanistan, a country shaped by decades of conflict, weak infrastructure, and limited regulatory capacity. This article provides a comprehensive overview of major foodborne risks in the country, including microbiological hazards, chemical contaminants, and ...
Mohammad Aman Ahmadzai +2 more
wiley +1 more source
Effect of Conventional and Ohmic Pasteurization on Some Bioactive Components of Aloe vera Gel Juice [PDF]
Iranian Journal of Chemistry & Chemical Engineering, 2015 In this research the effect of conventional and ohmic pasteurization and storage time at different temperatures on some bioactive components of Aloe vera gel juice was investigated.
Hamed Saberian +2 more
doaj
COMPARATIVE STUDYON MILK COLD PASTEURIZATION USING HYDROGEN PEROXIDE [PDF]
, 2018 The study evaluates two methods of non-thermal milk pasteurization, namely cold pasteurization using hydrogen peroxide and hydrogen peroxide followed by its decomposition under the action of added catalase extract. These two methods seem to be effective,
GIURGIULESCU, L. +5 more
core