[HTML][HTML] Recent insights into bonding technologies in restructured meat production: A review
Z Ren, Z Li, Z Hu, W Xia, M Zhou, Z Pan, J Li, Z Zhen - Food Chemistry: X, 2024 - Elsevier
Restructuring meat products is one way of improving material utilization and economic
efficiency. In this process of combining meat pieces or granules to form larger pieces of …
efficiency. In this process of combining meat pieces or granules to form larger pieces of …
Shelf-life reduction as an emerging problem in cooked hams underlines the need for improved preservation strategies
C Vasilopoulos, L De Vuyst, F Leroy - Critical Reviews in Food …, 2015 - Taylor & Francis
Cooked hams have gained an important position within the delicatessen market. Nowadays,
consumers not only demand superior sensory properties but also request low levels of …
consumers not only demand superior sensory properties but also request low levels of …
A multibacteriocin cheese starter system, comprising nisin and lacticin 3147 in Lactococcus lactis, in combination with plantaricin from Lactobacillus plantarum
S Mills, C Griffin, PM O'Connor… - Applied and …, 2017 - Am Soc Microbiol
Functional starter cultures demonstrating superior technological and food safety properties
are advantageous to the food fermentation industry. We evaluated the efficacies of single …
are advantageous to the food fermentation industry. We evaluated the efficacies of single …
Enterocin A production by Enterococcus faecium FAIR-E 406 is characterised by a temperature-and pH-dependent switch-off mechanism when growth is limited due …
E Van den Berghe, T De Winter, L De Vuyst - International journal of food …, 2006 - Elsevier
The biokinetics of cell growth and bacteriocin production of Enterococcus faecium FAIR-E
406 was studied as a function of temperature (20–45° C) and pH (5.5–8.5) using de Man …
406 was studied as a function of temperature (20–45° C) and pH (5.5–8.5) using de Man …
Application of an active alginate coating to control the growth of Listeria monocytogenes on poached and deli turkey products
The relatively high prevalence of Listeria monocytogenes in ready-to-eat (RTE) turkey
products is of great concern. The overall objective of this study was to develop antimicrobial …
products is of great concern. The overall objective of this study was to develop antimicrobial …
Optimization of fermentation medium for nisin production from Lactococcus lactis subsp. lactis using response surface methodology (RSM) combined with artificial …
WL Guo, YB Zhang, JH Lu, LY Jiang, LR Teng… - African Journal of …, 2010 - ajol.info
Nisin is a bacteriocin approved in more than 50 countries as a safe natural food
preservative. Response surface methodology (RSM) combined with artificial neural network …
preservative. Response surface methodology (RSM) combined with artificial neural network …
Functionality of the bacteriocin sakacin G produced by Lactobacillus curvatus ACU-1 on cooked sausages under industrial conditions
FP Rivas, OA Garro - Letters in Applied Microbiology, 2023 - academic.oup.com
Biopreservation is an alternative to prevent the growth of pathogens and reduce microbial
spoilage in food based on the use of microorganisms and/or their metabolic products. The …
spoilage in food based on the use of microorganisms and/or their metabolic products. The …
[PDF][PDF] Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage
JR de Barros, L Kunigk, CH Jurkiewicz - Brazilian Journal of …, 2010 - SciELO Brasil
This study aimed to evaluate the effectiveness of natural casing treatment with nisin and
phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages …
phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages …
Incorporation of nisin in natural casing for the control of spoilage microorganisms in vacuum packaged sausage
JR Barros, L Kunigk, CH Jurkiewicz - Brazilian Journal of …, 2010 - SciELO Brasil
This study aimed to evaluate the effectiveness of natural casing treatment with nisin and
phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages …
phosphoric acid on control of spoilage microorganisms in vacuum packaged sausages …
[HTML][HTML] Near infrared spectroscopy coupled with radial basis function neural network for at-line monitoring of Lactococcus lactis subsp. fermentation
Y Liu, C Lu, Q Meng, J Lu, Y Fu, B Liu, Y Zhou… - Saudi Journal of …, 2016 - Elsevier
In our previous work, partial least squares (PLSs) were employed to develop the near
infrared spectroscopy (NIRs) models for at-line (fast off-line) monitoring key parameters of …
infrared spectroscopy (NIRs) models for at-line (fast off-line) monitoring key parameters of …