Zobrazeno 1 - 10
of 1 232
pro vyhledávání: '"microbial safety"'
Autor:
Bahar Demircan, Yakup Sedat Velioglu
Publikováno v:
Food Science & Nutrition, Vol 12, Iss 5, Pp 3696-3713 (2024)
Abstract This innovative study introduces the application of a 5% (v/v) poppy seed phenolic extract‐infused edible chitosan coating on fresh‐cut fruit salads (comprising apple, pineapple, pomegranate, and kiwi) stored at +4°C for 12 days. Non‐
Externí odkaz:
https://doaj.org/article/0d565d64ec764d13a4fb4751753f2b9b
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35141- (2024)
Previous studies have revealed the microbial quality of Awaze paste. However, limited reports describe the effect of individual spices on Awaze paste quality. A mixture design approach was used to determine the appropriate proportions, with 15 experi
Externí odkaz:
https://doaj.org/article/0147a6237ee94a7eac03ecb1d0fb75c7
Autor:
L. Tassoni, S. Belluco, F. Marzoli, B. Contiero, S. Cremasco, A. Saviane, S. Cappellozza, A. Dalle Zotte
Publikováno v:
Animal, Vol 18, Iss 8, Pp 101221- (2024)
Silkworms have been farmed for their silk since ancient times. After silk reeling, their chrysalides are consumed as food in several Asian countries. Despite the long rearing tradition of this insect, few studies have investigated the silkworm’s mi
Externí odkaz:
https://doaj.org/article/4894a1f9ed8640d096d95c1936f06178
Autor:
Ivana Nikodinoska, Colm A. Moran
Publikováno v:
Data in Brief, Vol 55, Iss , Pp 110557- (2024)
Whole genome sequencing (WGS) and data concerning identity and safety for Saccharomyces cerevisiae CBS 493.94 are reported. This strain was isolated from a British brewery in 1958 and deposited at the CBS culture collection Westerdijk Fungal Biodiver
Externí odkaz:
https://doaj.org/article/86d0600bd6e34ce0a6306e7074818c81
Autor:
RU Yibo, DONG Qingli, MA Yue
Publikováno v:
Shipin Kexue, Vol 45, Iss 3, Pp 217-226 (2024)
The widespread presence of foodborne pathogenic bacteria biofilms in the food supply chain has significantly negative impacts on food microbial safety, posing a serious threat to the health and safety of consumers. Weakening the interaction between f
Externí odkaz:
https://doaj.org/article/4eadd7e3a0c94ad2aae61b3417beed6c
Autor:
Anita Kukułowicz, Arkadiusz Wojtania
Publikováno v:
Scientific Journal of Gdynia Maritime University, Iss 130 (2024)
This paper explores the three cooking methods (frying, grilling, and steaming) related to fish most commonly utilized by consumers, with a focus on their implications for both food quality and safety. The mean contents of water and fat were found to
Externí odkaz:
https://doaj.org/article/6005e8a4186e4594beeba40556946f19
Publikováno v:
Frontiers in Sustainable Food Systems, Vol 8 (2024)
Pulsed Electric Fields (PEF) technology is an emerging non-thermal food processing technology that is widely used because of its low damage to food quality and its ability to kill harmful microorganisms in food. The oxidative stress caused by PEF res
Externí odkaz:
https://doaj.org/article/da09d93a73eb4b0e940ae63acdeff49a
Autor:
Mahsa Hashemi, Majid Aminzare, Hassan Hassanzadazar, Shahin Roohinejad, Reza Tahergorabi, Alaa El‐Din Ahmed Bekhit
Publikováno v:
Food Science & Nutrition, Vol 11, Iss 12, Pp 7855-7869 (2023)
Abstract In present study, sodium alginate biodegradable films containing different concentrations of resveratrol (RES: 0.002% and 0.004%) or thymol (THY: 0.5% and 1%) and their combinations were prepared, and evaluated for their effects on spoilage
Externí odkaz:
https://doaj.org/article/7dc3986b834a441cbbfbc850bce61b8e
Publikováno v:
Animal Bioscience, Vol 36, Iss 10, Pp 1596-1603 (2023)
Objective Sous-vide cooking offers several advantages for poultry meat, including enhanced tenderness, reduced cooking loss, and improved product yield. However, in duck meat, there are challenges associated with using the sous-vide method. The prolo
Externí odkaz:
https://doaj.org/article/bb874c33caab4fd7be167dd8592baa73
Autor:
Virgínia Farias Alves, Elaine C. P. De Martinis, Bruno Meireles Xavier, Uelinton Manoel Pinto
Publikováno v:
Frontiers in Microbiology, Vol 14 (2023)
Externí odkaz:
https://doaj.org/article/c003f48b67854bc193b74f7f70c57b6b