Consumers have recently preferred food that is easy to make and of excellent quality, as
well as food that is safe, natural, and minimally processed, but has a longer shelf life. Food …

Simple Summary Climate change and overexploitation of natural resources drive the need
for innovative food production within a sustainability corridor. Aquaponics, combining the …

This experiment aimed to compare the growth and development of two aromatic herbs,
thyme (Thymus vulgaris) and basil (Ocimum basilicum var Aristotle) in an aquaponic system …

The aim of the study was to evaluate the possibility of using essential oils from marjoram and
thyme to inhibit the growth of microorganisms in poultry meatballs. In the first stage, the …

Essential oils are natural plant products with rich chemical composition and various
properties. They are obtained by extraction from plant parts such as flowers, buds, stems …

The research aims to evaluate the microbiostatic action of powders and plant extracts from
berries and spices on microorganisms responsible for food spoilage in vitro and in situ, on …

Background: Meat and animal products are essential sources of nutrients but are prone to
microbial contamination, leading to food spoilage and food-borne illnesses. The use of …

Reducing the content of nitrites and nitrates in food, including meat and meat products is a
current issue. More and more studies are being done to reduce these synthetic food …