Results 241 to 250 of about 109,570 (305)
Probiotics and Their Antimicrobial Metabolites: A Collegial Strategy for Food Bio-Preservation - A Review. [PDF]
Food Sci NutrWang L +7 more
europepmc +1 more source
Nanomaterials for Sensory Systems-A Review. [PDF]
Biosensors (Basel)Ivanov A +4 more
europepmc +1 more source
Some of the next articles are maybe not open access.
Related searches:
Related searches:
Food spoilage—interactions between food spoilage bacteria
International Journal of Food Microbiology, 2002Food 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, Michael Givskov
exaly +3 more sources
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
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
openaire +2 more sources
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
openaire +2 more sources
Meat spoilage during distribution
Meat Science, 2008Meat spoilage during distribution can be considered as an ecological phenomenon that encompasses the changes of the available substrata (e.g., low molecular compounds), during the prevailing of a particular microbial association, the so-called specific spoilage organisms (SSO).
George-John E Nychas, Chrysoula C Tassou
exaly +3 more sources
International Journal of Food Microbiology, 1996
There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds ...
O, Filtenborg, J C, Frisvad, U, Thrane
openaire +2 more sources
There is an increasing knowledge and understanding of the role played by moulds in food spoilage. Especially the discovery of mycotoxin production in foods has highlighted the importance of moulds in food quality. It is, however, only within the last 5-10 years that major progresses have been made towards the prevention of spoilage caused by moulds ...
O, Filtenborg, J C, Frisvad, U, Thrane
openaire +2 more sources
2003
Food processing is concerned with the proper conversion of raw materials to value added end products fit for consumption. During the process, microbiological contamination of raw materials has to be inactivated and re-contaminat ion during processing or upon product storage has to be prevented.
Brul, S. +3 more
openaire +2 more sources
Food processing is concerned with the proper conversion of raw materials to value added end products fit for consumption. During the process, microbiological contamination of raw materials has to be inactivated and re-contaminat ion during processing or upon product storage has to be prevented.
Brul, S. +3 more
openaire +2 more sources