Results 81 to 90 of about 44,347 (256)
Food Biomacromolecules, EarlyView.Agri‐food wastes and by‐products are transformed into sustainable biopolymer composites through extraction, modification, and advanced fabrication technologies. These value‐added materials exhibit enhanced mechanical, barrier, antimicrobial, and biodegradable properties, enabling applications in food packaging, edible coatings, and preservation systems
Samuel Ayofemi Olalekan Adeyeye +1 more
wiley +1 more source
Biochemical aspects of the spoilage of prawns [PDF]
, 1965 Certain features characterise spoilage of sea foods, as distinct from spoilage of protein foods in general. Among sea foods spoilage differs in the crustaceans, teleosts, or elasmobranchs respectively.
Velankar, N.K.
core +1 more source
Food Safety and Health, EarlyView.Aloe vera‐derived biopolymers and nanoformulations enhance antimicrobial, antioxidant, and barrier functions in clean‐label edible coatings and films, whereas safety‐critical anthraquinone thresholds and regulatory constraints shape their translational potential.
Acharya Balkrishna +6 more
wiley +1 more source
Influence of Nanomaterials and Nanocomposites on the Nutrient Composition
Food Safety and Health, EarlyView.Nanomaterials and nanocomposites enhance crop nutrition and food quality by improving nutrient availability, plant uptake, and bioavailability through controlled delivery and nano‐encapsulation. Their applications in agriculture and food systems enable sustainable biofortification, improved preservation, and functional foods, while emphasizing safety ...
Akanksha Dwivedi +4 more
wiley +1 more source
Food Safety and Health, EarlyView.The global patent landscape of mushroom‐derived functional food was widely analyzed, and AI‐integrated approaches realizing cost‐effective and reliable exploration of functional foods derived from mushrooms were explored. ABSTRACT Global health concerns and the increasing demand for nourishment have collectively driven the rising demand for functional ...
Xihong Zhao +5 more
wiley +1 more source
Food Safety and Health, EarlyView.This review elucidates the formation pathways and detection technologies for ethyl carbamate, biogenic amines, and higher alcohols in Huangjiu. It concludes that integrated control frameworks are essential to decouple safety risks from the metabolic processes responsible for flavor development.
Lulu Liu +5 more
wiley +1 more source
Fish is an indispensable source of protein, omega-3 fatty acids, and critical nutrients. However, its quick perishable characteristics demand a proper storage strategy to extend shelf life.
A.K. Balange +4 more
core +1 more source
, 2017 Introduction: Shewanella spp. are a major cause of fish spoilage. Terminalia spp. have a long history of medicinal uses, including being used to treat bacterial infections.
Cock, Ian Edwin +7 more
core +1 more source
Postharvest Survival of Foodborne Pathogens on Strawberry Surfaces at Different Maturity Levels
Food Safety and Health, EarlyView.This study highlights the survival of E. coli and L. monocytogenes on strawberries at different maturity stages and storage temperatures. Predictive microbial modeling revealed temperature‐ and ripeness‐dependent survival trends, emphasizing the importance of temperature control and ripeness in developing effective strategies to enhance strawberry ...
Prachi Pahariya +3 more
wiley +1 more source
An Adaptive Neuro-Fuzzy Model for the Detection of Meat Spoilage using Multispectral Images
, 2015 The use of vision technology for quality testing of food production has the obvious advantage of being able to continuously monitor a production using non-destructive methods thus increasing the quality and minimizing cost.
Alshejari, A. +2 more
core +1 more source