Results 11 to 20 of about 109,570 (305)
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 +6 more
core +2 more sources
Separation and Purification of Zizyphusine, Spinosin, and 6′′′-Feruloylspinosin From
Natural Product Communications, 2020 The methods of extraction, separation, and purification of zizyphusine, spinosin, and 6′′′-feruloylspinosin from Zizyphi Spinosi Semen ( ZSS ) were investigated.
Jiong Ran Wang +3 more
doaj +1 more source
Microorganisms, 2021 Although refrigeration and modified-atmosphere packaging (MAP) allow for an extended shelf life of cooked charcuterie products, they are still susceptible to bacterial spoilage.
Evelyne Duthoo +5 more
doaj +1 more source
Occurrence of Pectinatus and Megasphaera in the major UK breweries [PDF]
, 2011 The occurrence of beer spoilage bacteria belonging to the genera Pectinatus and Megasphaera in ten major UK breweries was investigated. The sampling points were selected from fermentation areas, beer conditioning areas and beer bottling and canning sites.
Hill, Anne Elizabeth +2 more
core +1 more source
Shipin gongye ke-ji, 2023 Objective: To reveal the microbial community and its function succession principles of puffer fish (Takifugu obscurus), and to identify the dominant microbial genera on puffer fish during refrigerated storage.
Longfei YAN +9 more
doaj +1 more source
Two decades of "Horse sweat" taint and Brettanomyces yeasts in wine: where do we stand now ? [PDF]
, 2018 ReviewThe unwanted modification of wine sensory attributes by yeasts of the species Brettanomyces bruxellensis due to the production of volatile phenols is presently the main microbiological threat to red wine quality.
Malfeito-Ferreira, Manuel
core +2 more sources
The Adhesion and Spoilage of Shewanella putrefaciens in Tilapia
Foods, 2022 Shewanella putrefaciens is a typical spoilage bacteria organism in seafood. The adhesion ability of three S. putrefaciens strains (HR-15, JR-18, HC-71) isolated from putrefied tilapia were evaluated by mucus adhesion in vitro and intestinal adhesion in ...
Wen Zhang +5 more
doaj +1 more source
Identification of meat spoilage gene biomarkers in Pseudomonas putida using gene profiling [PDF]
, 2015 While current food science research mainly focuses on microbial changes in food products that lead to foodborne illnesses, meat spoilage remains as an unsolved problem for the meat industry.
Aarts, Henk +6 more
core +1 more source
Sensors, 2022 The expansion of the seaweed aquaculture sector along with the rapid deterioration of these products escalates the importance of implementing rapid, real-time techniques for their quality assessment.
Anastasia E. Lytou +3 more
doaj +1 more source
Fruit Juice Spoilage by Alicyclobacillus: Detection and Control Methods—A Comprehensive Review
Foods, 2022 Fruit juices have an important place in humans’ healthy diet. They are considered to be shelf stable products due to their low pH that prevents the growth of most bacteria.
Patra Sourri +3 more
doaj +1 more source