Results 61 to 70 of about 92,420 (274)

Seafood Safety Revisited: Response to Comment on “Defining Seafood Safety in the Anthropocene” [PDF]

Environmental Science & Technology, 2020
Michael S. Bank, Marc Metian, Peter W. Swarzenski   +2 more
openaire   +2 more sources

Canned Foods: Evolution, Benefits, and Health Implications of Modern Packaging

Food Safety and Health, EarlyView.
This graphical abstract presents a concise visual overview of canned food technology, highlighting its historical evolution, key benefits, and associated health risks. It integrates timelines, icons, and summary points to clearly communicate advancements in preservation, consumer advantages, and potential safety concerns in a single schematic ...
Shaswati Rout, Priyadarsini Sahoo, Anuprita Ray, Shuvendu Shekhar Mohapatra   +3 more
wiley   +1 more source

Multivariate statistical analysis for the identification of potential seafood spoilage indicators [PDF]

, 2017
Volatile organic compounds (VOCs) characterize the spoilage of seafood packaged under modified atmospheres (MAs) and could thus be used for quality monitoring.
Abatih, Emmanuel, De Meulenaer, Bruno, Devlieghere, Frank, Ioannidis, Angelos-Gerasimos, Kuuliala, Lotta, Ragaert, Peter, Vanderroost, Mike   +6 more
core   +2 more sources

Aloe vera in Food Preservation: Harnessing Bioactive Constituents for Clean‐Label Innovation and Safety Assurance

Food Safety and Health, EarlyView.
Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna, Hemant Sharma, Sonam Verma, Amar Jeet, Sumit Kumar Singh, Sharad Kumar Tripathi, Vedpriya Arya   +6 more
wiley   +1 more source

Involvement of Anion-Specific Effects in Changes in the Gelation and Thermodynamic Properties of Calcium Alginate Hydrogel

Foods
The gelation process and hydrogel properties of calcium salt-induced alginate hydrogels are influenced by anion-specific effects. In this study, we investigated the effects of CaSO4, CaI2, and Ca(C5H9O3)2 [calcium β-hydroxy-β-methylbutyrate, CaHMB] on ...
Yuqiao Wang, Lin Li, Jiacheng Liu, Jianan Yan, Ce Wang, Bin Lai, Yu Dong, Haitao Wu   +7 more
doaj   +1 more source

SURVEY INSTRUMENTS FOR A COST STUDY OF HACCP IN THE SEAFOOD INDUSTRY [PDF]

The Hazard Analysis and Critical Control Points (HACCP) approach to assuring food safety was first mandated in the United States in 1995 for the seafood industry, with full implementation to take place by December, 1997.
Caswell, Julie A., Colatore, Corinna
core   +1 more source

Evaluation of polycyclic aromatic hydrocarbons using analytical methods, toxicology, and risk assessment research: seafood safety after a petroleum spill as an example. [PDF]

, 2014
BackgroundPolycyclic aromatic hydrocarbons (PAHs) are abundant and widespread environmental chemicals. They are produced naturally and through man-made processes, and they are common in organic media, including petroleum.
Ansari, Shakeel, Blake, Diane, Echsner, Stephen, Elferink, Cornelis, Fernando, Harshica, Frickel, Scott, Gauthe, David, Howard, Jessi, Kane, Andrew, Miller, Charles, Nguyen, Daniel, Overton, Edward, Simon, Bridget, Trapido, Edward, Wickliffe, Jeffrey, Wilson, Mark   +15 more
core   +1 more source

Structural design and property regulation of organic polymers for photocatalytic synthesis of H2O2

InfoScience, EarlyView.
Photocatalytic synthesis of H2O2 offers a sustainable approach. Photocatalytic efficiency depends critically on interfacial electron transfer kinetics and spatial charge separation. Herein, we systematically analyze key factors governing photogenerated carrier dynamics and propose engineered strategies to optimize performance, thereby providing design ...
Mingyang Xu, Rongchen Shen, Yingyin Mo, Guijie Liang, Shijie Li, Peng Zhang, Xiaobo Chen, Youji Li, Xin Li   +8 more
wiley   +1 more source

Dynamic changes in quality and flavor compounds of pork tendons during puffing process

npj Science of Food
To improve the portability of dried pork tendons for consumption, this study investigated the effects of different puffing temperatures (190 °C - 250 °C) and times (1-7 min) on the quality and flavor of pork tendons. As the temperature and time increased,
Xiao-qing Miao, Jia-bo Huang, Ya Li, Xiu-ping Dong, Na Sun, Peng-fei Jiang   +5 more
doaj   +1 more source

Analysis of Changes in Flavor of Lepidotrigla microptera Bone Broth during Boiling Process Based on Flavoromics Combined with Electronic Sensory Detection Technology

Shipin gongye ke-ji
The effects of different boiling durations (0.5, 1, 1.5, 2, 2.5 h) on the flavor of Lepidotrigla microptera bone broth (LBB) were investigated by flavoromics, rapid electronic sensory detection technology, and combined with sensory evaluation.
Fangshuai YIN, Yan GUO, Xue WANG, Zixi LI, Baoshang FU, Libo QI   +5 more
doaj   +1 more source