Results 191 to 200 of about 44,347 (256)
Discrimination of Spanish-Style Green Olives Inoculated with Undesirable Microbiota Using E-Nose, Chemometrics and Volatile Compound Profiles. [PDF]
FoodsMartín-Vertedor D +5 more
europepmc +1 more source
Effect of dihydroquercetin on the quality and microbial diversity of duck meat during storage. [PDF]
Food Chem XZhong H +6 more
europepmc +1 more source
Simultaneous Assessment of Chicken Freshness and Authenticity Using a Single Multispectral Imaging Device: A Cross-Laboratory Evaluation Using Identical Instruments. [PDF]
Sensors (Basel)Lytou A +4 more
europepmc +1 more source
Food spoilage—interactions between food spoilage bacteria
International Journal of Food Microbiology, 2002 Food spoilage is a complex process and excessive amounts of foods are lost due to microbial spoilage even with modern day preservation techniques. Despite the heterogeneity in raw materials and processing conditions, the microflora that develops during storage and in spoiling foods can be predicted based on knowledge of the origin of the food, the ...
Lone Gram +2 more
exaly +4 more sources
Understanding spoilage microbial community and spoilage mechanisms in foods of animal origin
Comprehensive Reviews in Food Science and Food Safety, 2020 Abstract The increasing global population has resulted in increased demand for food. Goods quality and safe food is required for healthy living. However, food spoilage has resulted in food insecurity in different regions of the world.
Olumide A Odeyemi +2 more
exaly +5 more sources
, 2016 Food products can be spoiled by bacteria, as they provide a rich nutrient source with physicochemical parameters, like pH and water activity, compatible with bacterial growth. In addition, the conditions used during food processing and storage, like temperature, addition of ingredients, and the use of modified atmosphere or vacuum packaging, exert a ...
Zagorec, Monique +2 more
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Critical Reviews in Biotechnology, 1992
Yeasts are best known for their beneficial contributions to society, and the literature abounds with discussions of their role in the fermentation of alcoholic beverages, bread, and other products. Yeasts also cause spoilage, but, with a few exceptions, this unwanted activity often goes unrecognized and underestimated as a major problem in the food and
exaly +3 more sources
Yeasts are best known for their beneficial contributions to society, and the literature abounds with discussions of their role in the fermentation of alcoholic beverages, bread, and other products. Yeasts also cause spoilage, but, with a few exceptions, this unwanted activity often goes unrecognized and underestimated as a major problem in the food and
exaly +3 more sources
Spoilage: Yeast Spoilage of Food and Beverages
, 2016 Yeast spoilage is when growth of undesirable yeasts occurs on or in foods and beverages. Implications of food spoilage, along with the known factors that can contribute to yeast growth, are considered. Biochemistry of spoilage is discussed, with examples
K. Howell, Howell, K.
openaire +2 more sources