Results 21 to 30 of about 109,570 (305)
Foods, 2021 Processed cheese is a commercial product characterized by high microbiological stability and extended shelf life obtained through the application of severe heat treatment. However, spore-forming bacteria can survive through thermal processes. Among them,
Angela Maria Catania +5 more
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Differentiation of Agaricus species and other homobasidiomycetes based on volatile production patterns using an electronic nose system [PDF]
, 2003 Comparisons of the qualitative volatile production patterns between seven species of Agaricus, and between two of Volvariella and Pleurotus and one Coprinus species when grown at 25°C on agar media for 14d were made.
Calvo-Bado +19 more
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Applied Sciences, 2021 We investigated the effects of tea polyphenol treatments on the quality and microbiota of crisp grass carp fillets during cold storage at 4 °C. Changes in the total viable count (TVC) and total volatile base nitrogen (TVB-N) of fillets were measured. The
Ziqiang Pan +4 more
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Foods, 2021 Spoilage status of whole and filleted chill-stored meagre caught in January and July was evaluated using sensory, microbiological, 16S metabarcoding and Volatile Organic Compounds (VOCs) analysis.
Faidra Syropoulou +5 more
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Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua) [PDF]
, 2019 peer-reviewedIrish Journal of Agricultural and Food Research | Volume 58: Issue 1 Sensory and ATP derivative-based indicators for assessing the freshness of Atlantic salmon (Salmo salar) and cod (Gadus morhua)
Bolton, Declan +4 more
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Foods, 2022 A variety of metabolites contribute to the freshness and taste characteristics of seafood. This study investigated the effects of high hydrostatic pressure (HHP; 400, 500, and 600 MPa) for 10 min) on the metabolome of striped prawn during chilled storage,
Qiuyu Lan +5 more
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Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]
, 2018 Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert +2 more
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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
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The Use of Predictive Microbiology for the Prediction of the Shelf Life of Food Products
Foods, 2023 Microbial shelf life refers to the duration of time during which a food product remains safe for consumption in terms of its microbiological quality.
Fatih Tarlak
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The Prevalence and Control of Bacillus and Related Spore-Forming Bacteria in the Dairy Industry [PDF]
, 2015 peer-reviewedMilk produced in udder cells is sterile but due to its high nutrient content, it can be a good growth substrate for contaminating bacteria. The quality of milk is monitored via somatic cell counts and total bacterial counts, with prescribed ...
Beresford, Tom +5 more
core +1 more source