Results 81 to 90 of about 8,972 (241)

Edible Coating Chitosan‐Acerola to Replace the Sulfites as Preservatives of Fresh Shrimps (Litopenaeus vannamei)

International Journal of Food Science, Volume 2026, Issue 1, 2026.
Melanosis is a chemical reaction based on lipid oxidation, which reduces shrimp shelf‐life. This research is aimed at applying chitosan‐based coating solutions incorporated with a natural antioxidant (acerola extract) as an antimelanotic material for shrimp preservation.
Leiliane Teles César, Mirla Dayanne Pinto Farias, Maria Eduarda Nobre do Nascimento, Daniele Maria Alves Teixeira Sá, Germán Ayala Valencia, Alcilene Rodrigues Monteiro, Swarup Roy   +6 more
wiley   +1 more source

Fabrication of Blended Rosemary/Oregano Essential Oil Nanoemulsions: Characterization, Antimicrobial Properties, and Application in Pork Patties

Journal of Food Biochemistry, Volume 2026, Issue 1, 2026.
In the present study, a blended essential oil nanoemulsion (BEO‐NE) of rosemary and oregano essential oils was developed using ultrasonication at the most suitable amplitude and time combination. The in vitro antimicrobial effect was assessed by calculating the minimal inhibitory concentration (MIC) of individual oils and the fractional inhibitory ...
Manminder Kaur, Nitin Mehta, Manish Kumar Chatli, Om Prakash Malav, Pankaj Dhaka, Mohamed El Yamani   +5 more
wiley   +1 more source

Spoilage potential of a novel group of bacteria isolated from dairy products

South African Journal of Science, 2016
Cold-tolerant bacteria, also known as psychrotrophic bacteria, are notorious contaminants of milk in the refrigerated dairy food chain. These organisms, especially the pseudomonads, may produce heat-resistant enzymes that are responsible for the ...
L. Ingrid Tsôeu, Piet J. Jooste, George Charimba, Celia J. Hugo   +3 more
doaj   +1 more source

Psychrotrophic Bacteria in Sliced Ham

Food Hygiene and Safety Science (Shokuhin Eiseigaku Zasshi), 1973
Seventy-five samples of commercial sliced ham were examined on the contamination of psychrotrophic bacteria. The strains isolated from those samples were subjected to investigation of the optimal growth temperature and the enzymatic activities at different temperatures.It was found that both the total and the psychrotrophic bacterial counts were under ...
Hideo HASHIMOTO, Yukio MURAKAMI, Yoshiyuki OHTA   +2 more
openaire   +2 more sources

Development of Predictive Models for Shelf Life of Two Leafy Vegetables Under Different Storage Temperatures

Journal of Food Quality, Volume 2026, Issue 1, 2026.
Postharvest vegetables are still undergoing metabolic processes primarily through respiration. Although modified atmosphere packaging (MAP) can extend the shelf life of vegetables, it is of great significance to accurately predict the shelf life of vegetables for the quality assurance. In this study, the modified atmosphere packaged spinach and Chinese
Tianyu Ren, Binshan Mu, Xinyu Huang, Keyan Wang, Yijing Li, Yangyang Chen, Xiaoyu Wan, Handong Zhao, Jinwang Li, Fengjun Guo, Cüneyt Dinçer   +10 more
wiley   +1 more source

ПСИХРОТРОФНАЯ ИЛИ ПСИХРОФИЛЬНАЯ МИКРОФЛОРА МИКРОБИОЦЕНОЗА МОЛОЧНОЙ ФЕРМЫ?

Ветеринарная патология, 2009
In this article are adduced findings of psychrotrophic microflora of microbiocenosis of suckling farm. The psychrotrophic microflora can be used, as an indicator of microbiological class of frappe milk.

doaj  

Extracellular Heat-Resistant Proteases of Psychrotrophic Pseudomonads

Journal of Food Protection, 1983
Several bacterial isolates from raw milk produced proteases. Most of such 28 isolates were gram-negative rods which were oxidase- and catalase-positive. All the isolates grew at temperatures in the range of 0-35°C, but failed to grow at 37°C. Nineteen of these isolates were tentatively assigned to genus Pseudomonas , and were used in the present ...
Thakor R, Patel, Francis M, Bartlett, Jawed, Hamid   +2 more
openaire   +2 more sources

Biopolymer‐Based Encapsulation Approach: The Effect of Sea Buckthorn (Hippophae rhamnoides L.) Oil Carried by Chitosan on Fish Fillet Quality

Journal of Food Quality, Volume 2026, Issue 1, 2026.
In this study, the effects of chitosan (Ch) coatings encapsulated using an ultrasonic emulsification method with sea buckthorn (Hippophae rhamnoides L.) essential oil (HrEo) on the shelf life and quality parameters of rainbow trout (Oncorhynchus mykiss) fillets, in terms of microbiological, chemical, physical, and sensory properties, were investigated.
Gonca Alak, Ebrar Akpınar, Ayşe Kara, Muhammed Alaeddin Ekiz, Koray Koşar, Eylül Ecrin Ekiz, Elif Zeynep Özçelik, Tuba Akbey, Hakan Mete, Göktuğ Gedikli, Emir Birkan Tan, Momin Momin, Muhammed Atamanalp, Sultan Zahiruddin   +13 more
wiley   +1 more source

α-Glucosidase and β-glucosidase from psychrotrophic strain arthrobacter sp. C2-2

Czech Journal of Food Sciences, 2005
In this work six psychophilic and psychrotrophic bacterial strains were screened for the presence of different glycosidase activities (α-galactosidase, α-glucosidase, β-glucosidase, α-mannosidase and β-glucuronidase).
Eva Benešová, Michaela Marková, Blanka Králová   +2 more
doaj   +1 more source

Spoilage potential of psychrotrophic bacteria isolated from raw milk and the thermo-stability of their enzymes

Journal of Zhejiang University SCIENCE B, 2018
The storage and transportation of raw milk at low temperatures promote the growth of psychrotrophic bacteria and the production of thermo-stable enzymes, which pose great threats to the quality and shelf-life of dairy products.
Lei Yuan, F. A. Sadiq, Tong Liu, Yang Li, Jing-si Gu, Huanyi Yang, G. He   +6 more
semanticscholar   +1 more source