Antibacterial Activity of Crocus sativus L. Petals Extracts against Foodborne Pathogenic and Spoilage Microorganisms, with a Special Focus on Clostridia. [PDF]
Life (Basel), 2022 Primavilla S +7 more
europepmc +1 more source
An investigation of factors contributing to extended storage life of meat products for the tropics : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Meat Technology at Massey University [PDF]
, 1987 A combination of factors which could extend the shelf life of minced mutton meat during storage under warm conditions (30 °c) while still maintaining a low cost product with acceptable sensory and microbiological properties was
Cariso, Alberto R
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Microorganisms Involved in the Spoilage of Fermented Fruit Juices
Journal of Food Protection, 1982 Bottled wines, ciders and perries that contain sugar are susceptible to refermentation by yeasts and the growth of lactic acid bacteria. The yeasts are strongly fermentative strains, often species of Saccharomyces , while the lactics are acid and ethanol tolerant species that grow slowly and are fastidious in their nutrient requirements.
openaire +2 more sources
Food Science &Nutrition, Volume 14, Issue 5, May 2026.Schematic illustration of an integrated strategy for soybean whey wastewater (SWW) treatment combining high‐throughput air flotation sorting with microbial monitoring and interaction analysis. This dual approach enables efficient nutrient recovery from polysaccharide‐ and protein‐rich SWW, eliminates rancid pollution, and achieves sustainable nutrient ...
Yuanxiang Liu +11 more
wiley +1 more source
Detection of transposons modifying genome background in probiotics [PDF]
, 2018 The study of probiotic microorganisms is very interesting in the aquaculture field. Administration of live microorganisms in adequate amounts confers some benefits to the host (Kechagia et al. 2013).
Aguilera-Cobos, Lorena +7 more
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Heat resistance of five spoilage microorganisms in a carbonated broth
Food MicrobiologyDespite their acidic pH, carbonated beverages can be contaminated by spoilage microorganisms. Thermal treatments, before and/or after carbonation, are usually applied to prevent the growth of these microorganisms. However, the impact of CO2 on the heat resistance of spoilage microorganisms has never been studied.
Fabien Saubade +7 more
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Food Science &Nutrition, Volume 14, Issue 5, May 2026.Herbal‐extract‐enriched beverages are emerging as promising functional foods that combine sensory appeal with health‐promoting bioactives. This review summarizes their formulation in hot and cold beverages, focusing on processing challenges, physicochemical stability, sensory quality, encapsulation strategies, health benefits, safety, and regulatory ...
Farhang Hameed Awlqadr +6 more
wiley +1 more source
Minimum Inhibitory Concentration (MIC) of Propionic Acid, Sorbic Acid, and Benzoic Acid against Food Spoilage Microorganisms in Animal Products to Use MIC as Threshold for Natural Preservative Production. [PDF]
Food Sci Anim Resour, 2023 Seo Y, Sung M, Hwang J, Yoon Y.
europepmc +1 more source
Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]
, 2013 C
Coorevits, An +4 more
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Food Science &Nutrition, Volume 14, Issue 5, May 2026.Thymol is a natural monoterpene with antimicrobial, antioxidant, anti‐inflammatory, and anticancer activities relevant to food and biomedical applications. Its poor solubility and instability can be improved through nanodelivery systems. Thymol also supports sustainable food preservation and active packaging, although further clinical validation and ...
Farhang Hameed Awlqadr +8 more
wiley +1 more source