Results 61 to 70 of about 2,329,063 (276)

Predictors of occupational skin disease among seafood processing workers in the Western Cape [PDF]

, 2012
Includes bibliographical references.Occupational skin disease is common in seafood processing workers. While previous studies have reported an increased prevalence of symptoms (as high as 50%) and protein contact dermatitis (3-11%), the prevalence and ...
Burdzik, Amy
core   +1 more source

Defined Microbial Communities Modulate Polyphenol Transformation and Quality of Kombucha Across Different Tea Substrates

Foods
Kombucha quality is largely governed by polyphenol transformation during fermentation. However, interaction between substrate composition and microbial communities regulating phenolic transformation and quality formation remains unclear.
Jiayi Zhang, Shengyang Shi, Yingxi Chen, Sufang Zhang, Chaofan Ji   +4 more
doaj   +1 more source

Evaluation of seafood traceability system in Korea: demand-oriented analysis

Italian Journal of Food Safety, 2020
The Korean government tried to secure food safety by revitalization of seafood traceability system since there has been growing dissatisfaction toward of food system related to seafood in Korea.
David Suh, Robert Pomeroy
doaj   +1 more source

Plant‐Derived Extracts Disrupt Biofilm Formation and Quorum Sensing in Yersinia enterocolitica: Insights From GC‐MS and Molecular Docking

Food Chemistry International, EarlyView.
The graphical abstract represents how natural plant products that preferentially target the specific receptors of quorum sensing could be developed to combat biofilms linked to Yersinia enterocolitica using the potent abilities of protein–ligand complexes with high docking scores.
Rajendran Thomas, Songeeta Singha, Devarshi Bharadwaj, Abinash Kumar, Dolly Sharma, Sadhana Ojha, Hirakjyoti Das, Vivek Kumar Gupta   +7 more
wiley   +1 more source

Assessing the Impact of Stricter Food Safety Standards on Trade: HACCP in U.S. Seafood Trade with the Developing World [PDF]

Health risks associated with seafood products prompted the introduction of mandatory HACCP in the seafood industry in the United States in 1997. This paper quantifies the trade impact of this introduction by analyzing patterns of seafood imports to the U.
Caswell, Julie A., Anders, Sven
core  

Comprehensive Review on Advancements in Food Preservation Technologies for Quality and Sustainability

Food Chemistry International, EarlyView.
Preservatives limit microbial development, oxidation, and enzymatic degradation, resulting in better food quality and extended shelf life. Classified as natural, synthetic, or biological, each preservative has distinctive attributes and modes of action. Growing preference for natural preservatives aligns with clean label trends.
Monica Suresh, Arun Meyyazhagan, Haripriya Kuchi Bhotla, Manikantan Pappuswamy, Balamuralikrishnan Balasubramanian   +4 more
wiley   +1 more source

Vertical coordination in agri‐food supply chain and blockchain: A proposed framework solution for Vietnamese cashew nut business

Regional Science Policy &Practice, EarlyView., 2022
Abstract The agri‐food supply chain has been a popular research topic in recent years. The combination of a demand for products of high quality and safety standards and the increasing number of stakeholders in supply chain networks has required the agri‐food business to transform from vertically integrated to vertically operated supply chain networks ...
Thanh_Tuan Chu, Thi Thu Tra Pham
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

Extension of Sous Vide Preservation of Red Deer Meat With Ocimum basilicum Essential Oil: A Study on Antibacterial Effectiveness Against Listeria monocytogenes

Flavour and Fragrance Journal, EarlyView.
A study on the preservative and antibacterial potential of Ocimum basilicum EO against Listeria monocytogenes. ABSTRACT Pathogens responsible for foodborne illnesses remain a major public health concern, particularly with the increasing preference for minimally processed and ready‐to‐eat products.
Miroslava Kačániová, Guiguo Zhang, Alessandro Bianchi, Zhaojun Ban, Li Li, Joel Horacio Elizondo‐Luevano, Margarita Terentjeva, Anis Ben Hsouna, Rania Ben Saad, Peter Haščík, Stefania Garzoli   +10 more
wiley   +1 more source

THE ECONOMICS OF INFORMATION: MARKETS FOR SEAFOOD ATTRIBUTES [PDF]

This paper presents the economic theory of information, reflected by differing demand for and supply of products in the presence or absence of certain attributes.
Roheim, Cathy A.
core