Zobrazeno 1 - 10
of 1 703
pro vyhledávání: '"shelf life extension"'
Autor:
Yemisi D. Obafemi, Adesola A. Ajayi, Humphrey A. Adebayo, Oluwafemi A. Oyewole, Emmanuel O. Olumuyiwa
Publikováno v:
Discover Food, Vol 4, Iss 1, Pp 1-11 (2024)
Abstract The indigenous Nigerian fermented agrifoods are local foods derived from agricultural raw materials, including maize, cassava, millet, sorghum, yam, and nuts. The fermentation of the agrifood products initiates the processing of indigenous N
Externí odkaz:
https://doaj.org/article/8d8b8e741b2d4dc19a10882269bdde92
Publikováno v:
Food Chemistry: X, Vol 23, Iss , Pp 101749- (2024)
This study aimed to assess the impact of an edible coating holding within chia seed gum (CSG) and Rosa canina L. extract (RCE) nanoemulsions (10%, 20%, and 40% w/w) on the oxidation, microbial load, and sensory characteristics of burgers in a 90-day
Externí odkaz:
https://doaj.org/article/03254aba70764a2a9512bb668e4da33d
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100800- (2024)
The demand for clean-label, natural preservation in fermented foods requires innovative methods to extend shelf-life while maintaining quality. This study evaluates Idli quality from batter stored with and without 5% betel leaf essential oil-based na
Externí odkaz:
https://doaj.org/article/0c0a52daceb6427b847864d334237abf
Publikováno v:
Journal of Agriculture and Food Research, Vol 18, Iss , Pp 101335- (2024)
The increasing demand to replace chemical antimicrobial agents with natural compounds leads to the use of some plant extracts and essential oils (EOs) as natural preservatives. Nanoemulsion (NE) with Tween 80 as wall material and Pickering emulsions
Externí odkaz:
https://doaj.org/article/095b160eaa17414bb7b5819b5385c9d4
Publikováno v:
Food Chemistry Advances, Vol 5, Iss , Pp 100761- (2024)
Utilizing poultry feet, a typically underutilized by-product, we extracted gelatin to fabricate environmentally friendly packaging pouches for the shelf life enhancement of fresh chicken breast cubes. The incorporation of chilli seed oil nanoemulsion
Externí odkaz:
https://doaj.org/article/2f4e4851f51c4ea1b9c33fd87e90b114
Publikováno v:
Heliyon, Vol 10, Iss 15, Pp e35611- (2024)
The quality profile, extraction yield, and fermentation chemistry of palm sap depend on various factors such as extraction technique, weather conditions, and preservation methods. This review aims to provide a detailed overview of palm sap extraction
Externí odkaz:
https://doaj.org/article/e2c1f8c40c02473b8493f04a18cea653
Autor:
Anis Ben Hsouna, Boutheina Ben Akacha, Ivana Generalić Mekinić, Natália Čmiková, Améni Ben Belgacem, Mohamed Taieb Bouteraa, Rania Ben Saad, Wissem Mnif, Maciej Ireneust Kluz, Miroslava Kačániová, Stefania Garzoli
Publikováno v:
Foods, Vol 13, Iss 19, p 3181 (2024)
Pelargonium plants are very popular and well-known for their essential oils (EOs), which are used for medicinal purposes and in food. This study focused on the EO of Pelargonium odoratissimum. First, its composition and antioxidant and antimicrobial
Externí odkaz:
https://doaj.org/article/7615200dec2e409d9dc8a8d579de74ae
Autor:
Marcela Miranda, Jinhe Bai, Lucimeire Pilon, Rosario Torres, Carla Casals, Cristina Solsona, Neus Teixidó
Publikováno v:
Foods, Vol 13, Iss 18, p 2980 (2024)
Challenges in global food supply chains include preserving postharvest quality and extending the shelf life of fruits and vegetables. The utilization of edible coatings (ECs) combined with biocontrol agents (BCAs) represents a promising strategy to e
Externí odkaz:
https://doaj.org/article/31c368bff91a4e68b3bd977eeea36454
Autor:
Samran Khalid, Syed Ali Hassan, Hamza Javaid, Muqaddas Zahid, Muhammad Naeem, Zuhaib F. Bhat, Gholamreza Abdi, Rana Muhammad Aadil
Publikováno v:
Journal of Agriculture and Food Research, Vol 15, Iss , Pp 100962- (2024)
Tomatoes are cultivated and consumed in almost all countries of the world, highly valued for the abundance of nutritional compounds that contribute to their sweet-sour taste, widely appreciated globally. The unique taste of tomatoes is attributed to
Externí odkaz:
https://doaj.org/article/be4d6cfb8a984d4a826d242a1ded5393
Publikováno v:
Polish Journal of Food and Nutrition Sciences, Vol 73, Iss 4, Pp 345-353 (2023)
Red raspberries (Rubus idaeus L.) are often chosen by consumers for their flavour, taste, and health-promoting properties A relevant issue related to these fruits is their high perishability. The aim of this study was to investigate the effect of the
Externí odkaz:
https://doaj.org/article/b23f600a1471403291a0e6338c5c535f