The increasing global population has resulted in increased demand for food. Goods quality
and safe food is required for healthy living. However, food spoilage has resulted in food …

The fungal kingdom comprises a hyperdiverse clade of heterotrophic eukaryotes
characterized by the presence of a chitinous cell wall, the loss of phagotrophic capabilities …

Phenolic compounds and extracts with bioactive properties can be obtained from many
kinds of plant materials. These natural substances have gained attention in the food …

Hyperspectral imaging (HSI) is a robust and nondestructive method that can detect foreign
particles such as microbial, chemical, and physical contamination in food. This review …

Mold spoilage of dairy products such as yogurt is a concern in dairy industry. Not only does it
lead to substantial food waste, economic losses, and even brand image damage, but it may …

Edible packaging plays an important role in protecting food products from physical,
mechanical, chemical, and microbiological damages by creating a barrier against oxidation …

Numerous traditionally aged cheeses are surface ripened and develop a biofilm, known as
the cheese rind, on their surfaces. The rind of such cheeses comprises a complex …

Food loss and waste is a major concern in the United States and globally, with dairy foods
representing one of the top categories of food lost and wasted. Estimates indicate that in the …

Mould growth on cheese represents both a quality and a food safety problem, and poses
significant economic losses. Several mould genera may destroy cheese; however, normally …

ABSTRACT A prominent feature of lactic acid bacteria (LAB) is their ability to inhibit growth
of spoilage organisms in food, but hitherto research efforts to establish the mechanisms …