Results 161 to 170 of about 109,570 (305)

Maintaining egg freshness in the absence of refrigeration: The potential of zero‐energy cooling pots

JSFA reports, EarlyView.
Abstract Background Egg storage in regions with unreliable electricity is challenging, leading to rapid quality deterioration and postharvest losses. This study evaluated the efficacy of a Zero‐Energy Cooling (ZEC) pot, an evaporative cooling technology, for preserving table egg quality in comparison to conventional refrigeration and ambient storage ...
Thomas Ansong Agyei, Kruenti Francis, Maxwell Ansong Okai, Edmund Sottie, Gameli Kafui Apedo   +4 more
wiley   +1 more source

A pilot study on spoilage dynamics in industrially produced <i>Paneer Shahri</i>, a traditional Iranian fresh cheese. [PDF]

Front Microbiol
Moradi Mirhesari D, Babaali E, Nikjoo N, Shekarforoush SS, Eskandari MH, Rahmdel S.   +5 more
europepmc   +1 more source

Influence of different drying techniques on the quality and physicochemical properties of Ghana‐sourced turmeric (Curcuma longa L.) samples

JSFA reports, EarlyView.
Abstract Background This study evaluated the influence of four drying techniques—freeze drying (FZD), microwave drying (MCD), oven drying (OVD), and sun drying (SUD)—on the bioactive, nutritional, and physical properties of turmeric. Using standard analytical procedures, the samples were examined for antioxidant activity (DPPH and ABTS assays), total ...
Eric Antiri Aforo, Richard Osae, Maurice Tibiru Apaliya, Irene Akua Idun, Emmanuel Kwaw, Raphael N. Alolga, Francis Appiah   +6 more
wiley   +1 more source

Microbial communities and functional diversity in seafood

JSFA reports, EarlyView.
Abstract Functional diversity encompasses ecosystem processes that enhance adaptability to environmental change. This study explores the diversity of microorganisms associated with seafood. In this paper, we present our knowledge of microbial diversity in relation to seafood.
Christian Larbi Ayisi, Samuel Ayeh Osei, Grace Afumwaa Boamah, Gertrude Dzifa Mensah   +3 more
wiley   +1 more source

Multimodal perishable fruits and vegetables dataset. [PDF]

Data Brief
Unnikrishnan D, Deepak K, P T S YA, T B.
europepmc   +1 more source

Thin‐layer drying kinetics and mathematical modelling of osmotically pretreated vacuum dried green chilli

JSFA reports, EarlyView.
Abstract Background Chilli is highly perishable, often requiring drying to extend shelf life. This study assesses and compares the drying kinetics of osmotically pretreated green chilli under vacuum drying conditions while evaluating suitable mathematical models and calculating effective moisture diffusivity and activation energy. Results Sliced chilli
Md. Raihanul Haque, Md. Iftekhar Kabir, Md. Nahidul Islam, Md. Mojaffor Hosain, Md. Sazzat Hossain Sarker   +4 more
wiley   +1 more source

Natural food-derived antimicrobials against beer spoilage microorganisms. [PDF]

Appl Microbiol Biotechnol
Liu C, Tang J, Lu P, Takabayashi S, Yagaki D, Tsutsumi K, Okuda S, Itoh H, Matsukura H, Toyota S, Shimokawa M, Suzuki K, Nagata K.   +12 more
europepmc   +1 more source

Changes in phenolic profile, physicochemical properties and sensory attributes of steamed bread fortified with golden kiwifruit (Actinidia chinensis) flour during processing

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Chinese steamed bread (CSB) is a traditional East Asian staple. Its texture and nutrition depend on the gluten and starch content of the wheat flour that it contains. Incorporation of golden kiwifruit, which is rich in dietary fiber, vitamin C, and phenolic antioxidants, offers a novel fortification strategy.
Jiecheng Li, Bai Nishran Usman Candao, Fan Zhu   +2 more
wiley   +1 more source

Techniques to Detect and Quantify the Bacterial Metalloprotease AprX in Bovine Milk: A Review. [PDF]

Compr Rev Food Sci Food Saf
Sinha A, Kelly AL.
europepmc   +1 more source

Main effects of ascorbic acid levels and organic acid type on physicochemical properties, microbial populations, texture, and biogenic amine formation in sucuk

Journal of the Science of Food and Agriculture, EarlyView.
Abstract BACKGROUND Sucuk is a traditional Turkish dry fermented sausage, the quality and safety of which depend on physicochemical, microbiological, and biochemical changes during fermentation and ripening. Organic acids, their salts, and antioxidants such as ascorbic acid (AA) are widely used in fermented meat products; however, information about ...
Gülsüme Bıçakcı, Ömer Eren
wiley   +1 more source