Results 131 to 140 of about 777,422 (212)

Antimicrobial Surfaces for Reusable Food Packaging: A Comprehensive Review of Functionality and Suitability

Comprehensive Reviews in Food Science and Food Safety, Volume 25, Issue 5, September 2026.
ABSTRACT With the recent introduction of the European Union's Packaging and Packaging Waste Regulation (PPWR) in February 2025, reusable plastic packaging schemes have gained increasing attention as a more circular and sustainable alternative to single‐use plastics (SUPs).
Ronan Farrell, Romina Pezzoli, Declan M. Devine, Yvonne J. Cortese   +3 more
wiley   +1 more source

Antimicrobial Effect of Mentha spicata and Mentha pulegium Essential Oils in Two Storage Temperatures on the Survival of Debaryomyces hansenii in Iranian Doogh

Applied Food Biotechnology, 2016
Background and Objectives: Doogh is an Iranian preferred dairy drink, especially in warm seasons. Blowing by yeasts is a common occurring spoilage when this product is kept outside the refrigerator in warm temperature.
Guity Karim, Mahzad Aghazadeh Meshgi, Rahim Karimi Ababil, Saeed Bokaie   +3 more
doaj  

Impact of Hibiscus sabdariffa Incorporation on Physicochemical Properties, Color Attributes, and Antioxidant Activity of Mead

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT The incorporation of botanical ingredients into mead has emerged as a promising strategy for developing fermented beverages enriched with natural bioactive compounds with improved physicochemical quality and bioactive properties. This study evaluated the fermentation performance of mead production and the effects of post‐fermentation ...
Luiz Antônio Teixeira Pedott, Lucas Henrique do Nascimento, Laís Thomazoni, Jamile Zeni, Eunice Valduga   +4 more
wiley   +1 more source

Effects of a spoilage yeast from silage on in vitro ruminal fermentation.

Journal of Dairy Science, 2015
M. C. Santos, A. L. Lock, G. Mechor, L. Kung   +3 more
semanticscholar   +1 more source

Microbiological Quality of Roasted Coffee and Survival Dynamics of Dry‐Inoculated Bacteria During Storage

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT This study evaluated the microbiological quality of 78 roasted coffee samples commercialized in Brazil, including whole‐bean and ground products, and investigated the survival of bacterial species of food safety importance in roasted ground coffee during storage.
Dionisio Pedro Amorim‐Neto, Jaqueline Sousa Correia, Matheus Péricles Silva Láscaris, Carla Alves Barbosa, Bárbara Cipulo Legabão, Angelica Zaninelli Schreiber, Anderson S. Sant'Ana   +6 more
wiley   +1 more source

Zein/Gum Arabic Nanoparticles for Cinnamaldehyde Delivery: Enhanced Antifungal Performance and Bread Shelf Life Extension

Journal of Food Science, Volume 91, Issue 9, September 2026.
ABSTRACT Bread is highly susceptible to fungal spoilage, which limits its shelf life. The increasing interest in preservation strategies based on naturally derived antifungals is constrained by the instability of compounds such as cinnamaldehyde, the main component of cinnamon essential oil.
Mônia Sartor, Vanessa Teixeira da Rosa, Laura Smaniotto Nascimento, Alisson Steffli Thill, Fabiano Bernardi, Flávio Fonseca Veras, Juliane Elisa Welke   +6 more
wiley   +1 more source

Effect of Temperature‐Controlled Microwave Drying on the Physicochemical and Microbiological Properties of Kefir Powder

Journal of Food Process Engineering, Volume 49, Issue 9, September 2026.
Kefir powders were produced using microwave temperature‐controlled and foam‐mat drying with egg white addition. Increasing drying temperature and egg white significantly affected acidity, solubility, hygroscopicity, and color. Powders exhibited acceptable physical properties, reduced yeast counts, and non‐detectable lactobacilli and lactococci ...
Melike Demirkol, Muhammed Taşova, Samet Kaya Dursun   +2 more
wiley   +1 more source

Physicochemical Quality and Chemical Safety of Commercial Wet Cat Food: Composition, Oxidation, Biogenic Amines, and Trace Elements

Journal of Animal Physiology and Animal Nutrition, Volume 110, Issue 5, Page 663-673, September 2026.
ABSTRACT This study investigated the physicochemical characteristics and chemical safety of commercial wet cat foods marketed in Brazil. Twenty products labeled as beef, chicken and fish flavors were analyzed for proximate composition, pH, lipid and protein oxidation, biogenic amines, and essential and potentially toxic trace elements.
Marina Teixeira de Vries Mársico, Eliane Teixeira Mársico, Celso Fasura Balthazar, João Paulo de Sá Felizardo, Roberto Meigikos dos Anjos, Erick Almeida Esmerino, Sérgio Borges Mano   +6 more
wiley   +1 more source

Multi-Omics Joint Analysis of Molecular Mechanisms of Compound Essential Oils Inhibiting Spoilage Yeast in Paocai. [PDF]

Foods
Wu X, Zhu Z, Tian H, Liu L, Li X, Pan J, Hu Y, Niu Z, Wang H, Liu X.   +9 more
europepmc   +1 more source

Molecular characterization and spoilage potential of yeasts isolated from traditional Egyptian Karish cheese. [PDF]

Bioresour Bioprocess
Abdel-Fadeel RH, Abdella SA, Abdelghany TM.   +2 more
europepmc   +1 more source