Results 61 to 70 of about 48,181 (248)
Study on preservatives of vacuum-packed Chinese New Year rice cake
浙江大学学报. 农业与生命科学版, 2013 Water milled Chinese New Year rice cake (NYRC) is a kind of delicious and nutritive Chinese traditional food. But the short shelf life of the NYRC restricts its industrialization development.
ZHANG Xi, HE Yibo, DU Juan, FENG Fengqin
doaj +1 more source
Screening and Characterization of the Diversity of Food Microorganisms and Their Metabolites
Microorganisms, 2023 Food is rarely kept in a sterile environment and the composition of microbial associations found in various foodstuffs is widely varied. Microorganisms in food usually originate from the natural microbiota of raw materials and the surrounding ...
João Miguel Rocha +4 more
doaj +1 more source
Microorganisms in food production: Fermentation, food spoilage and microorganism design
Probe - Plant & Animal Sciences, 2023 <p>Food is one of the basic needs of human survival. In order to improve the safety and stability of food, human beings have mastered many food processing methods very early, some of which are to make the original perishable food to keep fresh longer, some are to give food a unique flavor.
openaire +1 more source
Food Chemistry International, EarlyView.This study investigates some practical technological insights that can be used for development and production of UF white soft cheese using free or microencapsulated Lb. rhamnosus and Lb. paracasei. ABSTRACT The present research aimed to ameliorate the shelf life of UF white soft cheese made from buffalo's milk retentate. To achieve this proposal, five
Adel Mahmoud Mohamed Kholif +2 more
wiley +1 more source
Frontiers in Microbiology, 2022 Leymus chinensis is an important crop that can be fed to ruminants. The purpose of this study was to investigate the roles of Lactiplantibacillus plantarum and Lentilactobacillus buchneri in fermentation quality, aerobic stability, and dynamics of wilted
Baiyila Wu +4 more
doaj +1 more source
Inactivation of Salmonella , Listeria monocytogenes and Escherichia coli O157:H7 inoculated on coriander by freeze-drying and supercritical CO 2 drying [PDF]
, 2018 Coriander, either fresh or inoculated with three strains of Escherichia coli O157:H7, Salmonella or Listeria monocytogenes, was treated with supercritical CO2 (scCO(2), with and without drying) or freeze-dried.
Bourdoux, Siméon +8 more
core +3 more sources
Food Chemistry International, EarlyView.Lychee starch coatings enriched with procyanidins showed strong antifungal activity and effectively preserved strawberry quality postharvest, reducing weight loss, decay, and senescence. This highlights their potential as a sustainable natural alternative for shelf‐life extension and fungal control in fresh produce.
Guillermo Castillo‐Olvera +7 more
wiley +1 more source
Foods, 2022 The food industry must ensure the stability of the products, and this is often achieved by exposing foods to heat treatments that are able to ensure the absence of pathogenic or spoilage microorganisms.
Jasmine Hadj Saadoun +5 more
doaj +1 more source
Antioxidant and antimicrobial potential of artichoke (Cynara scolymus L.) extract in beef patties [PDF]
, 2018 The antioxidant and antimicrobial potential of artichoke extract (AE) in raw beef patties (RBPs) was evaluated during the storage. The RBPs were prepared with the addition of 500 and 1000 ppm AE.
Ergezer, Haluk +2 more
core +1 more source
Food Chemistry International, EarlyView.Noni seed oil from Morinda citrifolia, highlighting its bioactive composition, conventional and green extraction methods, and major stability challenges. Encapsulation strategies improve oxidative stability and bioavailability, along with potential applications in functional foods and cosmetics, and key barriers to large‐scale commercialization ...
Sumidha Palanisamy +4 more
wiley +1 more source