UVC radiation for food safety: An emerging technology for the microbial disinfection of food products
The application of ultraviolet (UV) light in the food industry has held great promise for a long
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
time. UVC light (200–280 nm) possesses excellent germicidal properties to inactivate a wide …
Hyperspectral imaging and machine learning in food microbiology: Developments and challenges in detection of bacterial, fungal, and viral contaminants
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 …
particles such as microbial, chemical, and physical contamination in food. This review …
Natural polyphenols for the preservation of meat and dairy products
Food spoilage makes foods undesirable and unacceptable for human use. The preservation
of food is essential for human survival, and different techniques were initially used to limit the …
of food is essential for human survival, and different techniques were initially used to limit the …
Microencapsulation of Essential Oils by Spray‐Drying and Influencing Factors
TTT Nguyen, TVA Le, NN Dang… - Journal of Food …, 2021 - Wiley Online Library
Essential oils (EOs) are known as any aromatic oily organic substances which are naturally
synthesized in plants. Exhibiting a broad range of biological activities, EOs have played a …
synthesized in plants. Exhibiting a broad range of biological activities, EOs have played a …
Purification and characterization of antifungal lipopeptide produced by Bacillus velezensis isolated from raw honey
Raw honey contains a diverse microbiota originating from honeybees, plants, and soil.
Some gram-positive bacteria isolated from raw honey are known for their ability to produce …
Some gram-positive bacteria isolated from raw honey are known for their ability to produce …
Antifungal cultures and metabolites of lactic acid bacteria for use in dairy fermentations
Fungal spoilage limits the shelf life of fermented dairy products. To address the problem, this
study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy …
study explores the potential of lactic acid bacteria as antifungal adjunct cultures in dairy …
[HTML][HTML] Preventing fungal spoilage from raw materials to final product: Innovative preservation techniques for fruit fillings
T Bento de Carvalho, BN Silva, E Tomé, P Teixeira - Foods, 2024 - mdpi.com
Spoilage fungi are a significant cause of financial loss in the food and beverage industry
each year. These fungi thrive in challenging environments characterized by low acidity, low …
each year. These fungi thrive in challenging environments characterized by low acidity, low …
Potential residual contaminants in edible bird's nest
Edible bird's nest (EBN) is recognized as a nourishing food among Chinese people. The
efficacy of EBN was stated in the records of traditional Chinese medicine and its activities …
efficacy of EBN was stated in the records of traditional Chinese medicine and its activities …
Low molecular weight peptides generated from palm kernel cake via solid state lacto-fermentation extend the shelf life of bread
This study aimed at investigating the potential antifungal activity of low molecular weight
peptides being a natural preservative generated from palm kernel cake (PKC) via solid state …
peptides being a natural preservative generated from palm kernel cake (PKC) via solid state …
[HTML][HTML] Association of fungal genera from spoiled processed foods with physicochemical food properties and processing conditions
The processing conditions and physiochemical properties used in food manufacturing
create niches which support the growth of a limited number of spoilage fungi. This study was …
create niches which support the growth of a limited number of spoilage fungi. This study was …