Zobrazeno 1 - 10
of 187
pro vyhledávání: '"Microbiological spoilage"'
Publikováno v:
Frontiers in Microbiology, Vol 15 (2024)
The production of alcoholic beverages is intrinsically linked to microbial activity. This is because microbes such as yeast are associated with the production of ethanol and key sensorial compounds that produce desirable qualities in fermented produc
Externí odkaz:
https://doaj.org/article/9c454648a7fb4dfa82d081e638b1200d
Publikováno v:
Пищевые системы, Vol 2, Iss 4, Pp 42-47 (2019)
The results of the study on changes in the composition and quantity of epiphytic and endophytic microorganisms of plant products during storage and transportation are presented. For the investigation, the authors took apple fruits and leafy spicy gre
Externí odkaz:
https://doaj.org/article/042b90aca7c442bd89e0f41b36e585ab
Autor:
Yılmaz Uçar, Fatih Özoğul
Publikováno v:
Turkish Journal of Agriculture: Food Science and Technology, Vol 7, Iss 10, Pp 1657-1669 (2019)
Bu çalışmada farklı konsantrasyonlarda (%0,2, %0,4 ve %0,8) hazırlanan nisin solüsyonlarının levrek filetolarının soğukta ve vakum paketlenerek depolanması esnasında renk değişimleri üzerindeki etkileri incelenmiştir. Panelistler tar
Externí odkaz:
https://doaj.org/article/783179fdb01b466db2335fd461c3f6a3
Autor:
Călina Ciont, Alexandra Epuran, Andreea Diana Kerezsi, Teodora Emilia Coldea, Elena Mudura, Antonella Pasqualone, Haifeng Zhao, Ramona Suharoschi, Frank Vriesekoop, Oana Lelia Pop
Publikováno v:
Foods, Vol 11, Iss 17, p 2693 (2022)
The presence of physical, chemical, or microbiological contaminants in beer represents a broad and worthy problem with potential implications for human health. The expansion of beer types makes it more and more appreciated for the sensorial propertie
Externí odkaz:
https://doaj.org/article/64d406d388784f64915692ac55f45aaf
Autor:
O. V. Pruntova, N. B. Shadrova
Publikováno v:
Ветеринария сегодня, Vol 0, Iss 2, Pp 27-33 (2018)
Analytical review of literature on various factors influencing microbiological spoilage of food products and raw food materials, methods for microbiological spoilage process management and for determination of food product expiry dates and shelf-live
Externí odkaz:
https://doaj.org/article/4f197a952f15487c96b0ea2a0185635d
Akademický článek
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Akademický článek
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Autor:
András J. Tóth, Anna Dunay, Márton Battay, Csaba Bálint Illés, András Bittsánszky, Miklós Süth
Publikováno v:
Applied Sciences, Vol 11, Iss 18, p 8309 (2021)
Plant-based meat analogues (i.e., plant-based meat alternatives or substitutes, or vegan meats) are becoming more and more popular. The quality of the available products is constantly increasing therefore their consumption is also increasing. The pri
Externí odkaz:
https://doaj.org/article/73b640477b814161b19d0b630bd69982
Publikováno v:
Теория и практика переработки мяса, Vol 2, Iss 3, Pp 4-20 (2017)
The problem of high losses of raw materials and products in the food industry is reviewed in the article. Brief lists of spoilage types as well as the available approaches to meat preservation are discussed including technological, physical and chemi
Externí odkaz:
https://doaj.org/article/055fdb77a0b04c4b8c639d73879c7230
Akademický článek
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