Results 11 to 20 of about 47,321 (245)
Shipin gongye ke-ji, 2023 In order to explore the effects of spoilage microorganisms on the quality of boxed tofu and their spoilage characteristics, sensory score and aerobic plate count were used as indexes to study the effect of storage temperature (4, 25 and 37 ℃) on the ...
Yuanyang NIE +4 more
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Harčova Nauka ì Tehnologìâ, 2022 This work is a review, which presents, generalises, and systematises the information collected by other leading experts from around the world on storage and especially on spoilage of various types of meat. The paper considers the main physical factors of
A. Lohinova, L. Arsenyeva
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Occurrence of Pectinatus and Megasphaera in the major UK breweries [PDF]
, 2011 The occurrence of beer spoilage bacteria belonging to the genera Pectinatus and Megasphaera in ten major UK breweries was investigated. The sampling points were selected from fermentation areas, beer conditioning areas and beer bottling and canning sites.
Hill, Anne Elizabeth +2 more
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Temporal Comparison of Microbial Community Structure in an Australian Winery
Fermentation, 2021 Most modern fermented foods and beverages are produced in fit-for-purpose facilities which are designed to ensure not only a reliable product, but also one safe for consumption.
Cristian Varela +2 more
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Influence of Thyme and Juniper on the Microbiological Properties of Pork Brisket [PDF]
, 2018 The aim of the work is to determine an influence of non-traditional mixtures of spicy-aromatic plants of thyme and juniper, their essential oils and alcohol extracts on the course of microbiological processes in pork brisket.
Basarab, I. (Iryna) +4 more
core +2 more sources
Application of Biotechnology in Specific Spoilage Organisms of Aquatic Products
Frontiers in Bioengineering and Biotechnology, 2022 Aquatic products are delicious and have high nutritive value, however, they are highly perishable during storage due to the growth and metabolism of microorganisms.
Huina Dong +4 more
doaj +1 more source
Decrease Of Repeated Contamination Of Packed Deli-cious Meat Products [PDF]
, 2019 The study considers a problem of repeated contamination of delicious products, ready for consumption. The aim of the work is to study the repeated thermal processing of a ready vacuum-packed whole-muscular meat product for inhibiting a surface microbiota.
Azarova, N. (Nadiia) +4 more
core +3 more sources
Effect of Zataria multiflora Boiss Essential Oil and Grape Seed Extract on the Shelf Life of Raw Buffalo Patty and Fate of Inoculated Listeria monocytogenes [PDF]
, 2015 The present study was conducted to investigate the effect of Zataria multiflora Boiss essential oil (ZEO) and grape seed extract (GSE) on microbial and chemical changes in raw buffalo patty at a temperature of 8C.
Aminzare, M. +6 more
core +1 more source
Selection of Microbial Targets for Treatments to Preserve Fresh Carrot Juice
Beverages, 2022 Fresh carrot juice presents nutritional and organoleptic qualities which have to be preserved. However, it is a fast perishable beverage, and its low-acidic pH promotes the development of foodborne pathogens and spoilage microorganisms.
Charlène Leneveu-Jenvrin +5 more
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Heat Resistance of Juice Spoilage Microorganisms
Journal of Food Protection, 2002 The heat resistance of various yeasts (Saccharomyces cerevisiae, Rhodotorula mucilaginosa, Torulaspora delbrueckii, and Zygosaccharomyces rouxii), molds (Penicillium citrinum, Penicillium roquefortii, and Aspergillus niger), and lactic acid bacteria (Lactobacillus fermentum and Lactobacillus plantarum) obtained from spoiled acid or acidified food ...
Adrienne E H, Shearer +3 more
openaire +2 more sources