Results 281 to 290 of about 135,011 (339)

Microbial biopreservatives for controlling the spoilage of beef and lamb meat: their application and effects on meat quality

Critical reviews in food science and nutrition, 2021
Biopreservation is a recognized natural method for controlling the growth of undesirable bacteria on fresh meat. It offers the potential to inhibit spoilage bacteria and extend meat shelf-life, but this aspect has been much less studied compared to using
Michelle M. Xu, M. Kaur, C. Pillidge, P. Torley   +3 more
semanticscholar   +1 more source

Microbial Spoilage of Fruits: A Review on Causes and Prevention Methods

Food reviews international (Print), 2020
Fruits production and consumption are generally increasing because of consumers’ awareness of healthy nutrition. Fruit quality and safety are both important since fruits are vulnerable to microbial deterioration due to their nutritional composition ...
P. Zhao, Jean Pierre Ndayambaje, Xiao Liu, Xingxing Xia   +3 more
semanticscholar   +1 more source

Invited review: Controlling dairy product spoilage to reduce food loss and waste.

Journal of Dairy Science, 2020
Food loss and waste is a major concern in the United States and globally, with dairy foods representing one of the top categories of food lost and wasted. Estimates indicate that in the United States, approximately a quarter of dairy products are lost at
N. Martin, P. Torres-Frenzel, M. Wiedmann   +2 more
semanticscholar   +1 more source

Meat spoilage during distribution

Meat Science, 2008
Meat 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, Panos N, Skandamis, Chrysoula C, Tassou, Konstantinos P, Koutsoumanis   +3 more
openaire   +2 more sources

Moulds in food spoilage

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

Highly Sensitive, Printable Nanostructured Conductive Polymer Wireless Sensor for Food Spoilage Detection.

Nano letters (Print), 2018
Near-field communication (NFC) labeling technology has been recently used to endow smartphones with nonline-of-sight sensing functions to improve the environment, human health, and quality of life.
Zhong Ma, Ping Chen, Wen Cheng, Kun Yan, Lijia Pan, Yi Shi, Guihua Yu   +6 more
semanticscholar   +1 more source

UV illumination-enhanced ultrasensitive ammonia gas sensor based on (001)TiO2/MXene heterostructure for food spoilage detection.

Journal of Hazardous Materials, 2021
Dongzhi Zhang, Sujing Yu, Xingwei Wang, Jiankun Huang, Wenjing Pan, Jianhua Zhang, B. Meteku, Jingbin Zeng   +7 more
semanticscholar   +1 more source

Miniaturized wireless sensor enables real-time monitoring of food spoilage

Nature Food, 2023
Emin Istif, H. Mirzajani, Çağdaş Dağ, Fariborz Mirlou, Elif Yaren Ozuaciksoz, Cengiz Cakır, H. Koydemir, I. Yilgor, E. Yilgor, Levent Beker   +9 more
semanticscholar   +1 more source

A comprehensive review of the spoilage of shrimp and advances in various indicators/sensors for shrimp spoilage monitoring.

Food Research International, 2023
Joyati Das, Hari Niwas Mishra
semanticscholar   +1 more source

Spoilage – bacterial spoilage

2015
Ouvrage sous presse ; International ...
openaire   +1 more source