Results 291 to 300 of about 135,011 (339)

Yeasts and food spoilage

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., van der Vossen, J., Boorsma, A., Klis, F.M.   +3 more
openaire   +2 more sources

Meat Microbiology and Spoilage

2017
Meat and meat products host bacteria that can grow during shelf life. Among those, pathogenic, spoilage, or beneficial bacteria may exert various activities that can impact nutritional and safety qualities of meat. Indeed, degradation of meat components and production of metabolites can provide nutrients of interest important for nutritious quality of ...
Zagorec, M., Champomier Vergès, Marie Christine   +1 more
openaire   +3 more sources

Spoilage mechanism and preservation technologies on the quality of shrimp: An overview

Trends in Food Science & Technology, 2022
Shiyi Peng, Huamao Wei, Shengnan Zhan, Weng Z. Yang, Qiao-ming Lou, S. Deng, Xunxin Yu, Tao Huang   +7 more
semanticscholar   +1 more source

Advances in understanding the predominance, phenotypes, and mechanisms of bacteria related to meat spoilage

Trends in Food Science & Technology, 2021
L. Shao, Shan-Yu Chen, Haodong Wang, Jinhao Zhang, Xinglian Xu, Huhu Wang   +5 more
semanticscholar   +1 more source

Fungi and Food Spoilage

, 1987
J. Pitt, A. Hocking
semanticscholar   +1 more source

The Spoilage

The American Catholic Sociological Review, 1947
Van F. Christoph, Dorothy Swaine Thomas, Richard S. Nishimoto   +2 more
  +4 more sources

Climate change and its implications for food safety and spoilage

, 2021
Ourania Misiou, K. Koutsoumanis
semanticscholar   +1 more source

Microbial spoilage

2016
absent
Baron, Florence, Gautier, Michel
openaire   +1 more source

Spoilage Detection

2021
Maria Cristina Dantas Vanetti, Solimar Gonçalves Machado   +1 more
openaire   +1 more source

Bread spoilage and staling

1998
Bread is the most important staple food in the Western world and it is recognized as a perishable commodity, which is at its best when consumed ‘fresh’. Unfortunately, bread remains ‘fresh’ for only a few hours after it leaves the oven. During storage it is subjected to a number of changes which lead to the loss of its organoleptic freshness.
openaire   +1 more source