Zobrazeno 1 - 10
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pro vyhledávání: '"microbiological safety"'
Autor:
Burak L. Ch.
Publikováno v:
Vestnik MGTU, Vol 27, Iss 3, Pp 343-360 (2024)
Products of aquatic origin are among the most perishable products. Heat processing, including sterilization, drying and evaporation, can lead to undesirable changes in food products, such as a decrease in their nutritional value or deterioration in o
Externí odkaz:
https://doaj.org/article/aeaa92819c1147249ff6fa0ec2e09a24
Autor:
Giuliana Garofalo, Tansu Taspinar, Gabriele Busetta, Salvatore Mastrangelo, Baldassare Portolano, Maria Teresa Sardina, Raimondo Gaglio, Huseyin Erten, Luca Settanni
Publikováno v:
Journal of Dairy Science, Vol 107, Iss 9, Pp 6614-6628 (2024)
ABSTRACT: Typically, Swiss-type cheese is made from cow milk. However, in the present work an attempt to expand the sheep supply chain and product offering in this field was made by developing a new type of cheese using Swiss-type cheese technology.
Externí odkaz:
https://doaj.org/article/c26e3b4e449245c49c084a5701573ea6
Akademický článek
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Autor:
Beata Kowalska, Magdalena Szczech
Publikováno v:
Acta Scientiarum Polonorum: Hortorum Cultus, Vol 23, Iss 3 (2024)
The consumption and sale of ready-to-eat products, i.e., fresh-cut vegetable salads and fruit, have been growing tremendously in the present time. Therefore, the microbial safety of such products is of great concern. In the current study, a survey of
Externí odkaz:
https://doaj.org/article/7c142636cbcf4972b8070b1089996a3a
Autor:
Oksana V. Tkhorik, Vladimir A. Kharlamov, Irina V. Polyakova, Nadezhda N. Loy, Maria G. Pomyasova, Valentin I. Shishko
Publikováno v:
RUDN Journal of Agronomy and Animal Industries, Vol 18, Iss 4, Pp 541-553 (2023)
According to the long-term observations of the FAO, losses of plant-based agricultural products are estimated to be between 10 and 30 %. The main causes of these losses are plant pathogens, spoilage microorganisms, and insect pests. The study discuss
Externí odkaz:
https://doaj.org/article/4b51c195a77142b0bd94222844e76309
Publikováno v:
Heliyon, Vol 10, Iss 8, Pp e29631- (2024)
This study aimed to clarify the effects of deep-sea pressure storage on the quality of whale meat, especially microbiological safety and physical properties, to examine the effectiveness of deep-sea storage for long-term aging of whale meat. Microbio
Externí odkaz:
https://doaj.org/article/63b63e8dc501450abf43b4d02a21eadc
Publikováno v:
Frontiers in Nutrition, Vol 11 (2024)
Externí odkaz:
https://doaj.org/article/6d6a352bb6474bd78f9910af75493965
Autor:
Maria V. Zykova, Kristina A. Bratishko, Evgeny E. Buyko, Lyudmila A. Azarkina, Vladimir V. Ivanov, Dmitrii A. Mihalyov, Evgeniya S. Trofimova, Marina G. Danilets, Anastasia A. Ligacheva, Andrey I. Konstantinov, Alexander A. Ufandeev, Evgenia S. Rabtsevich, Larisa A. Drygunova, Anastasia P. Zima, Sergey R. Bashirov, Elena V. Udut, Mikhail V. Belousov
Publikováno v:
Molecules, Vol 29, Iss 7, p 1530 (2024)
An investigation was carried out on humic substances (HSs) isolated from the coal of the Kansk-Achinsk basin (Krasnoyarsk Territory, Russia). The coal HSs demonstrate the main parameters of molecular structure inherent to this class of natural compou
Externí odkaz:
https://doaj.org/article/713db13ca0334cfe9b7efd86e6a8153d
Publikováno v:
Foods, Vol 13, Iss 6, p 861 (2024)
This study explores the pivotal roles of microbiological safety, sensory qualities, packaging efficiency, and consumer preferences in determining the success of roasted pickled fish powder (RPFP) variants in the online marketplace. The comparison of
Externí odkaz:
https://doaj.org/article/bdbf51263260400e933553c8b933054e
Publikováno v:
Foods, Vol 13, Iss 5, p 809 (2024)
This study investigated the effects of thermosonication (TS) on the quality of blackcurrant juice, along with its physicochemical properties, bioactive compounds, antioxidant capacity, and microbiological and sensory qualities. The treatments include
Externí odkaz:
https://doaj.org/article/a579847307dd4c3aa76e4e67f0aa9820