Results 71 to 80 of about 47,321 (245)

An investigation of factors contributing to extended storage life of meat products for the tropics : a thesis presented in partial fulfilment of the requirements for the degree of Master of Technology in Meat Technology at Massey University [PDF]

, 1987
A combination of factors which could extend the shelf­ life of minced mutton meat during storage under warm conditions (30 °c) while still maintaining a low cost product with acceptable sensory and microbiological properties was
Cariso, Alberto R
core  

Strategies to reduce microbial risk and improve quality of fresh and processed strawberries: A review [PDF]

, 2019
Strawberries are one of the most important fruits in the Mediterranean diet and have been widely investigatedfor their nutritional and nutraceutical properties. Concern about the safety of fresh and processed strawberrieshas increased in recent years due
Abadias i Sero, Mª Isabel, Aguiló-Aguayo, Ingrid, Bobo, Gloria, Bobo, Gloria, Lafarga, Tomás, Viñas Almenar, Inmaculada   +5 more
core   +3 more sources

A Comprehensive Review of Biotechnological Innovations in Valorization of Food Waste: Enhancing Nutritional, Techno‐Functional Properties, and Process Optimization for Sustainable Product Development

Food Frontiers, EarlyView.
This review highlights recent biotechnological innovations in the valorization of food waste through enzyme‐assisted processing and microbial fermentation to enhance nutritional, techno‐functional, and shelf‐stable properties for developing sustainable, plant‐based functional foods and nutraceuticals.
Md. Sakhawot Hossain, Md Abdul Wazed, Mst. Sultana Akhter Preya, Zakia Sultana, Md. Mostafa Kamal, Tanvir Ahmad, Islam Md Shimul   +6 more
wiley   +1 more source

Characterization of the killer toxin KTCf20 from wickerhamomyces anomalus, a potential biocontrol agent against wine spoilage yeasts [PDF]

, 2018
Wickerhamomyces anomalus Cf20 secretes the killer toxin KTCf20 that inhibits several wine spoilage yeasts of the species Pichia guilliermondii, P. membranifaciens, Brettanomyces bruxellensis and Dekkera anomala.
Fernandez de Ullivarri, Miguel, Mendoza, Lucia Margarita, Raya, Raul Ricardo   +2 more
core   +1 more source

Real‐time quality and safety monitoring of fruit juice using paper‐based platform

Food Biomacromolecules, EarlyView.
Schematic illustration of a paper‐based biosensor for rapid detection of fruit juice spoilage. Abstract Food spoilage and safety concerns still remain critically challenging within the fruit juice industry, especially as conventional detection methods, though precise, are often too time‐consuming, costly, and reliant on centralized laboratories.
Priti Das, Srushti Bhoite, Noopur Patil, Shubhro Chakrabartty, Debjani Dutta   +4 more
wiley   +1 more source

Influence of salt and millet treatments during meat fish fermentation in Senegal [PDF]

, 2019
Microbial growth in meat from traditional handled Arius heudelotii fish during fermentation at 25-30°C in Senegal has been determined. Microorganisms involved in fermentation and pathogen microorganisms were analyzed in function of salt and millet ...
Diop, Michel Bakar, Fall, Moussou, Guiro, Amadou Tidiane, Konte, Mamadou Abdoulaye, Maiga, Amadou Seidou, Montet, Didier   +5 more
core   +1 more source

Nonthermal Food Processing Technologies: A Comprehensive Review

Future Postharvest and Food, EarlyView.
The graphical abstract illustrates the shift from traditional thermal food preservation methods to advanced nonthermal technologies. Traditional methods, represented by heating, often compromise the nutritional and sensory quality of foods. In contrast, nonthermal approaches such as high‐pressure processing (HPP), pulsed electric field (PEF ...
Ashok Kumar Yadav, Dinesh Chandra Rai, Aman Rathaur, Hradesh Rajput, Sudhir Kumar, Zeenat Aman   +5 more
wiley   +1 more source

Multivariate statistical analysis for the identification of potential seafood spoilage indicators [PDF]

, 2017
Volatile organic compounds (VOCs) characterize the spoilage of seafood packaged under modified atmospheres (MAs) and could thus be used for quality monitoring.
Abatih, Emmanuel, De Meulenaer, Bruno, Devlieghere, Frank, Ioannidis, Angelos-Gerasimos, Kuuliala, Lotta, Ragaert, Peter, Vanderroost, Mike   +6 more
core   +2 more sources

Effect of Using Nisin and Ethylenediaminetetraacetic Acid on the Bacterial Load, Deterioration Criteria, and Sensory Attributes of Chilled Chicken Cuts

Food Safety and Health, EarlyView.
Evaluation of the efficacy of selected dipping solutions on fresh chicken meat shelf life. Samples treated with nisin and EDTA combinations, followed by chilled storage. The effectiveness of these interventions was assessed through bacteriological, sensory, and physicochemical (pH) deterioration criteria.
Mohamed M. Eltanty, Mustafa Sadek, Mohammed Al‐Shawa, Manal A. Afify, Nabil A. Yassien, Hamdy M. B. A. Zaki   +5 more
wiley   +1 more source

Mechanism of Action of Antibacterial Peptides and Their Application in Food Preservation [PDF]

Shipin Kexue
Due to their high contents of protein, fat, and carbohydrate, foods are extremely susceptible to be contaminated by pathogenic or spoilage microorganisms during production, processing, storage and transportation, which can lead to the production of bio ...
LI Yuzhen, XIAO Huaiqiu, WANG Bin, LIAO Qiong, LIU Changyu, CAO Huijun
doaj   +1 more source