Results 41 to 50 of about 48,181 (248)

Characterization of chilled spoilage in pasteurized goat milk using an integrated microbiome-metabolomics analysis

Journal of Dairy Science
: Pasteurized goat milk is mainly spoiled through the activity of various microorganisms. Microorganisms with protein-hydrolyzing and lipid-degrading activities can act on proteins and lipids, ultimately resulting in the release of undesired metabolites.
Yifan Li, Yongqiang Lv, Meiwen Song, Zhen Zhang, Mengke Ni, Xinglong Gong, Jun Luo, Cong Li   +7 more
doaj   +1 more source

A Review of Non-thermal Interventions in Food Processing Technologies

Journal of Food Protection
Foodborne pathogens and spoilage microorganisms continue to be a concern throughout the food industry. As a result, these problematic microorganisms are the cause of foodborne outbreaks, foodborne illness, and premature spoilage-related issues.
Shecoya White, Armitra Jackson-Davis, Kenisha Gordon, Kala Morris, Aaron Dudley, Angelica Abdallah-Ruiz, Katie Allgaier, Kyle Sharpe, Ajay Kumar Yenduri, Kaylyn Green, Fernanda Santos   +10 more
doaj   +1 more source

Industrial Processing of Algerian Table Olive Cultivars Elaborated as Spanish Style

Frontiers in Microbiology, 2021
Olives from the Sigoise, Verdale, and Sevillana cultivars were elaborated as Spanish-style table olives by four Algerian factories, and the quality and food safety of the industrial table olives have been studied by the analysis of physicochemical and ...
Chafiaa Sab, Concepción Romero, Manuel Brenes, Alfredo Montaño, Akli Ouelhadj, Eduardo Medina   +5 more
doaj   +1 more source

Hygienic quality of dehydrated aromatic herbs marketed in Southern Portugal [PDF]

, 2019
Dehydrated aromatic herbs are highly valued ingredients, widely used at home level and by food processing industry, frequently added to a great number of recipes in the Mediterranean countries.
Alves-Silva JM, Santos SMD, Pintado ME, et al., Banach JL, Stratakou I, van der Fels-Klerx HJ, et al., Bechaut LR, Komitopoulou E, Beckers H, et al., Burts S, Calo JR, Crandall PG, O'Bryan CA, et al., El-Zaeddi H, Martí, Garbowska M, Berthold-Pluta A, Stasiak-Ró, Kabac B, Dobson ADW, Kaefer CM, Milner JA, Minarovicová, Opara EI, Chohan M, Sagoo SK, Little CL, Greenwood M, et al., Sospedra I, Soriano JM, Mañ, Szü, Tajkarimi MM, Ibrahim SA, Cliver DO, Teixeira B, Marques A, Ramos C, et al., Thanh MD, Frentzel H, Fetsxh A, et al., Van Doren JM, Neil K, Parish M, et al., Vitullo M, Ripabelli G, Fanelli M, et al.   +18 more
core   +1 more source

Chemically Doped Conductive Polymers for Wearable Health Monitoring

Advanced Materials Technologies, EarlyView.
Among conductive polymers, poly(3,4‐ethylenedioxythiophene):poly(styrenesulfonate) (PEDOT:PSS), polyaniline (PANI), and polypyrrole (PPy) are the most studied and applied. Chemical doping significantly boosts intrinsic conductivity and mechanical robustness.
Mengdi Zuo, Jian Song, Hong Hu, Le Zheng, Lei Zhang, Charles H. Lawrie   +5 more
wiley   +1 more source

Microbiota Assessments for the Identification and Confirmation of Slit Defect-Causing Bacteria in Milk and Cheddar Cheese

mSystems, 2021
Validated methods are needed to detect spoilage microbes present in low numbers in foods and ingredients prior to defect onset. We applied propidium monoazide combined with 16S rRNA gene sequencing, qPCR, isolate identification, and pilot-scale cheese ...
Zhengyao Xue, Jason T. Brooks, Zachary Quart, Eric T. Stevens, Mary E. Kable, Jessie Heidenreich, Jeremy McLeod, Maria L. Marco   +7 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), Glushkov, O. (Oleg), Shlapak, H. (Halyna), Synytsia, O. (Olha), Vinnikova, L. (Lydmila)   +4 more
core   +3 more sources

Fermented Citrus as a Functional Food Matrix: Evaluating Probiotic, Prebiotic, and Postbiotic Potential

AgriFood: Journal of Agricultural Products for Food, EarlyView.
Fermented citrus transforms bioactive compounds into metabolites with probiotic and prebiotic properties, enhancing gut health, immunity, and metabolic balance. This review highlights fermentation's role in developing sustainable, health‐promoting functional foods while addressing challenges in process optimization, sensory quality, and commercial ...
Sony Kumari, Rahel Debbarma, Shakil Haque, Himalay Baruah   +3 more
wiley   +1 more source

Influence of Lactobacillus curvatus and Lactococcus lactis subsp. lactis on the shelf life of sausages in vacuum packaging

Regulatory Mechanisms in Biosystems
Boiled meat products, including sausages, are perishable items, making them potentially hazardous and requiring the use of preservatives. Promising preservatives for sausages include starter cultures of lactic acid microorganisms, which act as ...
S. I. Lokes, L. V. Shevchenko, V. M. Mykhalska, V. M. Poliakovskyi, L. M. Zlamanyuk   +4 more
doaj   +1 more source

Effects of Cellulase and Lactobacillus plantarum Supplementation on Fermentation Characteristics, In Situ Degradability, and Microbial Community Dynamics of Apple Pomace Silage

Animal Research and One Health, EarlyView.
This study aimed to investigate the effects of cellulase and Lactobacillus plantarum on the silage quality, in situ digestibility, and microbial communities of apple pomace silage. The combined supplementation of cellulase and Lactobacillus plantarum in apple pomace silage improved fermentation quality and enhanced rumen utilization efficiency.
Zhuangzhuang Liu, Xiongfei Zhang, Fengbo Sun, Junhu Yao, Xinjian Lei   +4 more
wiley   +1 more source