Results 131 to 140 of about 47,321 (245)
eFood, Volume 7, Issue 1, February 2026.The article underscores the promising future perspectives of utilizing agro‐industrial waste, envisioning sustainable production processes, and meeting the increasing demand for environmentally friendly and health‐promoting products. ABSTRACT The growing imperative for increased food production has propelled an example alteration in the perception of ...
Fakhar Islam +9 more
wiley +1 more source
Nanovesicles Loaded with Origanum onites and Satureja thymbra Essential Oils and Their Activity against Food-Borne Pathogens and Spoilage Microorganisms. [PDF]
Molecules, 2021 Vanti G +5 more
europepmc +1 more source
Effects of high-pressure processing (HPP) on the microbiological, physicochemical and sensory properties of fresh cheeses : a review [PDF]
, 2009 High pressure processing (HPP) is an increasingly popular food processing method that offers great potential within the food industry. The drive to use HPP is to provide minimally processed foods which are safe and have extended shelf-life that rival ...
Okpala, Charles +2 more
core
Food Science &Nutrition, Volume 14, Issue 2, February 2026.The graphical abstract illustrates the conversion of food waste biomass into bioethanol through integrated pretreatment strategies. Physical (mechanical, thermal, sonication), chemical (alkali, acidic, oxidative/ROS), and biological (fungal, bacterial, enzymatic) pretreatments enhance biomass breakdown.
Shaina Sharma +10 more
wiley +1 more source
Plant extract and essential oils added as antimicrobials to cheeses: a review
Ciência Rural: Cheese is a food that is highly susceptible to contamination by pathogenic and spoilage microorganisms, which can result in a decrease in its shelf life and cause serious risks to the consumers’ health.
Fabiola dos Santos Gouvea +2 more
doaj +1 more source
Cassava Hay Inclusion Improves Fermentation Profile and Quality of Spineless Forage Cactus Silage
New Zealand Journal of Agricultural Research, Volume 69, Issue 1, February 2026.This study evaluated the chemical composition, fermentation profile, microbial populations, aerobic stability, and fermentative losses of spineless forage cactus silage supplemented with varying levels of cassava hay (0%, 7.5%, 15.0%, 22.5%, and 30.0% on a fresh matter basis).
Gilvan A. R. Lima +12 more
wiley +1 more source
Innovative and eco-sustainable processing and packaging for safe and high quality organic products with enhanced nutritional quality. Final report [PDF]
, 2018 The main goal of the project has been to develop innovative sustainable processing and packaging technologies to meet the growing consumer demand and boost the manufacturing of safe organic berry products with high nutritional quality and low ...
Alminger, Marie
core
New Zealand Journal of Agricultural Research, Volume 69, Issue 1, February 2026.The article evaluated the effect of different levels of dehydrated cashew pseudofruit (DCP; 0%, 10%, 20%, and 30% based on natural matter) on the ensiling of Cenchrus purpureus BRS Capiaçu (Elephant grass), focusing on fermentative characteristics, nutrient composition, losses, and aerobic stability.
Isadora Osório Maciel Aguiar Freitas +10 more
wiley +1 more source
Cogent Food & AgricultureFood safety and quality deterioration caused by spoilage microorganisms remains a critical global issue, with serious health and economic implications.
Temesgen Laelago Ersedo +3 more
doaj +1 more source
Monitoring the purity of industrial starter cultures using MALDI-TOF MS [PDF]
, 2013 C
Coorevits, An +4 more
core +1 more source