Results 11 to 20 of about 48,181 (248)
Microbial spoilage of vegetables, fruits and cereals
Applied Food Research, 2022 Plant based foods are in high demand because nutritional epidemiology has linked them to improve wellbeing and longevity. Spoilage of plant commodities routinely occurs all over the world due to various factors leading to significant wastage.
Oluwadara Alegbeleye +3 more
doaj +3 more sources
Antimicrobial Properties and Mechanism of Action of Some Plant Extracts Against Food Pathogens and Spoilage Microorganisms. [PDF]
Front Microbiol, 2018 Gonelimali FD +6 more
europepmc +2 more sources
Foods, 2021 The use of essential oils (EOs) and/or vacuum packaging (VP) with meats could increase product shelf-life. However, no studies investigating the effect of EOs and VP on camel meat background microbiota have been conducted previously.
Tareq M. Osaili +14 more
doaj +1 more source
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
doaj +1 more source
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
core +1 more source
Immobilization of Bacteriocins from Lactic Acid Bacteria and Possibilities for Application in Food Biopreservation [PDF]
, 2018 Bacteriocins are biologically active compounds produced by a large number of bacteria, including lactic acid bacteria (LAB), which exhibit antimicrobial activity against various saprophytic and pathogenic microorganisms.
Krastanov, Albert +2 more
core +1 more source
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
doaj +1 more source
Research Of Quality Indicators Of Protein-fat Mixture From Flax And Sesame Seeds For Nutrition Of Athletes [PDF]
, 2019 The aim of the research is to determine the microbiological stability of a protein-fat mixture of flax and sesame seeds that allows to correct its storage life.
Ananieva, V. (Valeriya) +7 more
core +4 more sources
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
doaj +1 more source
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