Results 21 to 30 of about 135,011 (339)
Optical Colorimetric Sensing Label for Monitoring Food Freshness
Engineering Proceedings, 2023 The development of optical sensors to monitor food freshness during storage and transportation helps to increase food security and customer satisfaction by preventing the misinterpretation of food date labeling.
Nedal Abu-Thabit
doaj +1 more source
Lactic Acid Bacteria as Biopreservation Against Spoilage Molds in Dairy Products – A Review
Frontiers in Microbiology, 2022 Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it lead to substantial food waste, economic losses, and even brand image damage, but it may also cause public health concern due to the potential production of ...
C. Shi, Maryam Maktabdar
semanticscholar +1 more source
Poultry Science, 2020 This study investigated the effects of a Lactobacillus paracasei KL1 and Lactobacillus plantarum subsp. plantarum Zhang-LL mixed probiotic on Salmonella-caused pullorosis in chicks. A total of 120 1-day-old Nongda no.3 dwarf chicks were randomly assigned
Caicai Chen +6 more
doaj +1 more source
The constrained median : a way to incorporate side information in the assessment of food samples [PDF]
, 2020 A classical problem in the field of food science concerns the consensus evaluation of food samples. Typically, several panelists are asked to provide scores describing the perceived quality of the samples, and subsequently, the overall (consensus) scores
De Baets, Bernard +4 more
core +2 more sources
Microbial diversity of meat products under spoilage and its controlling approaches
Frontiers in Nutrition, 2022 Meat spoilage (MS) is a complex microbial ecological process involving multiple specific microbial interactions. MS is detrimental to people's health and leads to the waste of meat products which caused huge losses during production, storage ...
Yanli Zhu +8 more
semanticscholar +1 more source
Advanced Materials & Technologies, 2022 Food security is critical for the sustainability of society. The spoilage of stocked food is an ongoing problem that causes significant losses to the global economy.
D. Preethichandra +4 more
semanticscholar +1 more source
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
Molecules, 2021 Lactic acid bacteria (LAB) are Gram-positive and catalase-negative microorganisms used to produce fermented foods. They appear morphologically as cocci or rods and they do not form spores.
M. P. Mokoena, C. Omatola, A. Olaniran
semanticscholar +1 more source
Properties and Applications of Intelligent Packaging Indicators for Food Spoilage
Membranes, 2022 Food packaging plays a vital role in the food supply chain by acting as an additional layer to protect against food contamination, but the main function of traditional conventional packaging is only to isolate food from the outside environment, and ...
Yuchen Ma +8 more
semanticscholar +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