Results 151 to 160 of about 135,011 (339)
An investigation of factors contributing to extended storage life of meat products for the tropics : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Meat Technology at Massey University [PDF]
, 1987 A combination of factors which could extend the shelf life of minced mutton meat during storage under warm conditions (30 °c) while still maintaining a low cost product with acceptable sensory and microbiological properties was
Cariso, Alberto R
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Food Frontiers, EarlyView.This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain +6 more
wiley +1 more source
FoodsSterlet is a perishable product; therefore, its freshness monitoring and shelf-life evaluation are important. In this study, a series of analytical techniques named physicochemical, microbiological, sensory, colorimetric, and mid-infrared and ...
Daria Vilkova +3 more
doaj +1 more source
A Roadmap to Reduce U.S. Food Waste By 20 Percent, Executive Summary 2016 [PDF]
, 2016 The magnitude of the food waste problem is difficult to comprehend. The U.S. spends $218 billion a year -- 1.3% of GDP -- growing, processing, transporting, and disposing of food that is never eaten.
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Food Biomacromolecules, EarlyView.Abstract This study evaluated the influence of cold plasma treatment on the physicochemical characteristics of glucan exopolysaccharide (EPS) produced by Enterococcus hirae OL616073 isolated from idli batter. The glucan EPS was exposed to pin‐to‐plate atmospheric cold plasma at 170–230 V for 5–15 min, generating cold plasma‐treated glucan (CPTG ...
Irshad Ahmad Shah +6 more
wiley +1 more source
Теория и практика переработки мясаOne of the microorganisms that cause spoilage of meat during its storage is the bacteria Pseudomonas. To prevent contamination of the finished products with these bacteria, it is important to find the places at the enterprise where they aggregate. Within
D. S. Bataeva +4 more
doaj +1 more source
Investment prospects in inland capture fisheries -- revolving loan scheme to artisanal fishermen [PDF]
, 1987 Fishing inputs in the form of the netting materials, boats and outboard engines were issued to 20 fishermen on revolving loan basis at 2 centres - Shagunu. and Monai along the western bank of Kainji Lake, Nigeria.
Eyo, A.A., Ita, E.O.
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Real‐time quality and safety monitoring of fruit juice using paper‐based platform
Food Biomacromolecules, EarlyView.Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das +4 more
wiley +1 more source
Nonthermal Food Processing Technologies: A Comprehensive Review
Future Postharvest and Food, EarlyView.The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav +5 more
wiley +1 more source
Food Science and Human WellnessAeromonas spp. are commonly found in spoilage of chilled meat. Aeromonas salmonicida NCM 29 and A. salmonicida NCM 57 have been discovered the spoilage heterogeneity in degrading myofibrillar protein. In this study, the two strains were tested to uncover
Junming Gong +4 more
doaj +1 more source