Food spoilage
View article: Effects of Three Strains of Lactic Acid Bacteria on Physicochemical Property and Protein Advanced Structure of Fermented Beef Jerky
Effects of Three Strains of Lactic Acid Bacteria on Physicochemical Property and Protein Advanced Structure of Fermented Beef Jerky Open
To improve the quality of fermented beef jerky and develop healthy fermented meat products with a good palatability, Lactobacillus plantarum ST3.5, Lactobacillus pentosus S4.3, and Weissella cibaria L4.2 were used in this study as enhanced…
View article: Research Progress on the Prevention and Control of Postharvest Infection of Fruits and Vegetables by Bacillus and Its Mechanism
Research Progress on the Prevention and Control of Postharvest Infection of Fruits and Vegetables by Bacillus and Its Mechanism Open
Maintaining the postharvest quality of fruits and vegetables is crucial for a healthy diet, as microorganisms present during harvesting, transportation, and storage can accelerate decay. Quality deterioration in fruits and vegetables occur…
View article: Growth and aflatoxin production by Aspergillus flavus isolated from poultry feed: effects of physicochemical factors and storage conditions
Growth and aflatoxin production by Aspergillus flavus isolated from poultry feed: effects of physicochemical factors and storage conditions Open
Background Aspergillus flavus is an opportunistic pathogen and a common contaminant of poultry feed. Inappropriate storage of feed leads to the growth of A. flavus followed by the production of aflatoxins. One-fourth of the world’s populat…
View article: Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Ripened Sheep Cheese
Influence of Sodium Chloride on the Behaviour of Pseudomonas fluorescens in Ripened Sheep Cheese Open
Ewe’s milk cheese produced from raw milk holds cultural and economic importance in Southern European countries; however, it poses microbiological challenges. Among spoilage microorganisms, Pseudomonas fluorescens is particularly concerning…
View article: Obtaining pectinases by solid-state fermentation with different carbon sources
Obtaining pectinases by solid-state fermentation with different carbon sources Open
Introduction: The use of agroindustrial waste, such as fruit peels, in the production of wines and ciders constitutes an innovative strategy to reduce food waste and promote the circular economy. Objective: To obtain pectinases through sol…
View article: Towards a resource friendly circular cotton processing: From carbohydrate rich wastewaters to hydrogen peroxide using carbohydrate oxidases
Towards a resource friendly circular cotton processing: From carbohydrate rich wastewaters to hydrogen peroxide using carbohydrate oxidases Open
One of the main concerns in the textile cotton industry is the substantial amount of contaminated effluentgenerated from various stages, including desizing and pre-wash. The wastewater, rich in carbohydrates fromstarch hydrolysis, presents…
View article: Assessment of the Diversity of Indigenous Lactic Acid Bacteria (LAB) in Fermented Drought-Resilient Cereals and Legumes in Africa
Assessment of the Diversity of Indigenous Lactic Acid Bacteria (LAB) in Fermented Drought-Resilient Cereals and Legumes in Africa Open
The fermentation of drought-resilient cereals and legumes such as sorghum, millet, maize, Bambara groundnut (BGN), and cowpea plays a crucial role in enhancing their nutritional quality, safety, and sensory attributes in traditional Africa…
View article: Metabolic features of Carnobacterium spp. relevant to food spoilage
Metabolic features of Carnobacterium spp. relevant to food spoilage Open
Summary. Members of the genus Carnobacterium are psychrotolerant, facultatively anaerobic lactic acid bacteria frequently isolated from refrigerated and vacuum-packed food products of animal ori…
View article: Towards a resource friendly circular cotton processing: From carbohydrate rich wastewaters to hydrogen peroxide using carbohydrate oxidases
Towards a resource friendly circular cotton processing: From carbohydrate rich wastewaters to hydrogen peroxide using carbohydrate oxidases Open
One of the main concerns in the textile cotton industry is the substantial amount of contaminated effluentgenerated from various stages, including desizing and pre-wash. The wastewater, rich in carbohydrates fromstarch hydrolysis, presents…
View article: Automated Meat Quality Detection Using DenseNet-121 Transfer Learning
Automated Meat Quality Detection Using DenseNet-121 Transfer Learning Open
Accurate, rapid evaluation of meat quality is essential in modern food processing and retail chains, directly impacting consumer health, regulatory standards, and economic stability. Conventional inspection methods based on manual observat…
View article: Eurotium amstelodami with bacterial assistance generated jinhua fungus aroma and enhanced hypoglycemic effect during compressed tea storage
Eurotium amstelodami with bacterial assistance generated jinhua fungus aroma and enhanced hypoglycemic effect during compressed tea storage Open
View article: Antibacterial activity of ethanol plant extract combined with organic acid against pathogenic and spoilage bacteria at different pH conditions
Antibacterial activity of ethanol plant extract combined with organic acid against pathogenic and spoilage bacteria at different pH conditions Open
View article: Gas mixing control system for the preservation of aquatic products using modified atmosphere packaging
Gas mixing control system for the preservation of aquatic products using modified atmosphere packaging Open
The products derived from aquatic sources are nutritious due to their abundance of moisture, protein, and various other nutrients. Nonetheless, their vulnerability to deterioration and spoilage is significant when affected by microorganism…
View article: Aloe vera gel as a natural solution for sustainable plant disease management and postharvest longevity in fruit crops amidst climate shifts
Aloe vera gel as a natural solution for sustainable plant disease management and postharvest longevity in fruit crops amidst climate shifts Open
Climate variability and increasing postharvest losses have intensified the need for sustainable alternatives to synthetic pesticides and preservatives in horticultural systems. Conventional postharvest management approaches, while effectiv…
View article: Continuous Lactic Acid Fermentation of Actual Food Waste Slurry: Effects of Reaction Temperature and Hydraulic Retention Time
Continuous Lactic Acid Fermentation of Actual Food Waste Slurry: Effects of Reaction Temperature and Hydraulic Retention Time Open
Food waste (FW) valorization via lactic acid (LA) fermentation is a promising approach, yet most studies rely on surrogate substrates, limiting industrial applicability. This study investigated continuous LA fermentation of actual FW slurr…
View article: Ochratoxin A and citrinin production and migration in Penicillium verrucosum molded strawberry jams
Ochratoxin A and citrinin production and migration in Penicillium verrucosum molded strawberry jams Open
View article: Innovative Microalgae-Based Edible Coatings with Encapsulated Bioactives: Enhancing Fresh Raspberry Shelf Life and Quality
Innovative Microalgae-Based Edible Coatings with Encapsulated Bioactives: Enhancing Fresh Raspberry Shelf Life and Quality Open
Raspberries are increasingly popular due to their high nutritional value. However,oxidative reactions, respiration, spoilage bacteria, and improper storage conditionsthroughout the supply chain can lead to rapid quality degradation and a s…
View article: Reducing Post-Harvest Losses in Small-Scale Fisheries: Causes, Impacts, and Sustainable Solutions
Reducing Post-Harvest Losses in Small-Scale Fisheries: Causes, Impacts, and Sustainable Solutions Open
Post-harvest losses (PHL) in fisheries result in significant reductions in the quantity and quality of fish and seafood from harvest to consumption, impacting livelihoods, food security, and sustainability. This study aims to analyse the c…
View article: Bacteriostatic Effects of Common Foods and Their Comparison with Antibiotics
Bacteriostatic Effects of Common Foods and Their Comparison with Antibiotics Open
In daily life, traditional practices like using vinegar for food preservation and salt for pickling vegetables to prevent spoilage make people curious about whether these substances have bacteriostatic properties. With the rising concern o…
View article: Determination and Application of Acid-Type Preservatives
Determination and Application of Acid-Type Preservatives Open
The global food industry has experienced significant transformation due to urbanization, lifestyle changes, and the demand for long-shelf-life products. Processed foods, including pre-packaged snacks and refrigerated beverages, rely heavil…
View article: EFFECT OF SELECTED PLANT SPECIES ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JANJ CHEESE
EFFECT OF SELECTED PLANT SPECIES ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JANJ CHEESE Open
<p>This study examined the effect of adding selected plant species on the antioxidant and antimicrobial properties of Janj cheese. Twelve cheese samples were prepared in two batches, each including one control sample and five samples…
View article: Evolutionary Engineering and Molecular Characterization of a Sulfur Dioxide-Stress-Resistant Saccharomyces cerevisiae Strain
Evolutionary Engineering and Molecular Characterization of a Sulfur Dioxide-Stress-Resistant Saccharomyces cerevisiae Strain Open
Sulfiting agents are common preservatives in the food and beverage industry to inhibit spoilage microorganisms. Sulfite produced by the dissolution of sulfur dioxide (SO2) in water is used as a microbial inhibitor and antioxidant during wi…
View article: Design of a Blockchain-Enabled Traceability System for Pleurotus ostreatus Supply Chains
Design of a Blockchain-Enabled Traceability System for Pleurotus ostreatus Supply Chains Open
Pleurotus ostreatus is valued for its nutritional, medicinal, economic, and ecological benefits and is widely used in the food, pharmaceutical, and environmental protection industries. Pleurotus ostreatus, as a highly perishable edible fun…
View article: Amine‐Responsive Ratiometric Nanofibre Film Based on FITC/Eu Complex for Real‐Time Visual Monitoring of Shrimp Freshness
Amine‐Responsive Ratiometric Nanofibre Film Based on FITC/Eu Complex for Real‐Time Visual Monitoring of Shrimp Freshness Open
Developing simple and reliable sensors for food freshness is a key goal in intelligent packaging. In this study, a ratiometric fluorescent nanofibre film was successfully developed for real‐time visual monitoring of shrimp freshness. The f…
View article: Effects of hot water blanching and storage time on the quality of refrigerated pineapple (Ananas comosus) slices
Effects of hot water blanching and storage time on the quality of refrigerated pineapple (Ananas comosus) slices Open
This research was conducted to evaluate the effects of blanching and storage days on physico-chemical, sensory, and microbial qualities of pineapple slices. The pineapples (Honey Queen) were cut into circular identical slices and refrigera…
View article: EFFECT OF SELECTED PLANT SPECIES ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JANJ CHEESE
EFFECT OF SELECTED PLANT SPECIES ON THE ANTIOXIDANT AND ANTIMICROBIAL PROPERTIES OF JANJ CHEESE Open
<p>This study examined the effect of adding selected plant species on the antioxidant and antimicrobial properties of Janj cheese. Twelve cheese samples were prepared in two batches, each including one control sample and five samples…
View article: An Integrated Engineering Approach to Creating Health‐Modulating Postbiotics
An Integrated Engineering Approach to Creating Health‐Modulating Postbiotics Open
Postbiotics have emerged as a promising alternative to live probiotics, offering comparable health benefits while overcoming challenges related to safety, stability, and shelf life. This review provides a comprehensive overview of the curr…
View article: Antibacterial Activity and Phytochemical Screening of Turmeric Extracts on Bacteria Associated With Spoilage of Prepared Tomato Concentrate
Antibacterial Activity and Phytochemical Screening of Turmeric Extracts on Bacteria Associated With Spoilage of Prepared Tomato Concentrate Open
Food substances can be classified as either perishable or non-perishable, with tomatoes being one of the most common perishable items. The preservation of perishable foods is essential for extending their shelf life, maintaining quality, a…
View article: Characterization of Microbial Population of Organic Grapes, Must and Natural Wine During Spontaneous Vinification of Limniona Red Grape Variety
Characterization of Microbial Population of Organic Grapes, Must and Natural Wine During Spontaneous Vinification of Limniona Red Grape Variety Open
Natural wines represent a new trend in winemaking without the use of preservatives and starter cultures, revealing the unique quality traits of grapes, wine, and terroir, but are susceptible to spoilage or undesirable fermentations. This s…
View article: Development of a UV-cured intelligent film based on sodium alginate/polyvinyl alcohol, Nano-TiO₂, and anthocyanins extracted from purple Asparagus for Salmon freshness assessment
Development of a UV-cured intelligent film based on sodium alginate/polyvinyl alcohol, Nano-TiO₂, and anthocyanins extracted from purple Asparagus for Salmon freshness assessment Open