Výsledky vyhledávání - "Food Preservation methods"

Inhibitory mechanisms of polyphenols on heme protein-mediated lipid oxidation in muscle food: New insights and advances

Autoři: Wu, Haizhou Bak, Kathrine H. Goran, Gheorghe V. a další

Zdroj: Critical reviews in food science and nutrition

Témata: Hemeproteins, Meat, Myoglobin, Polyphenols, 04 agricultural and veterinary sciences, Antioxidants, 3. Good health, Animals, Humans, Antioxidants pharmacology, Hemeproteins chemistry metabolism, Lipid Peroxidation drug effects, Myoglobin chemistry metabolism, Oxidation-Reduction, Polyphenols pharmacology, Reactive Oxygen Species metabolism, Food Preservation methods, 0404 agricultural biotechnology, Food Preservation, Lipid Peroxidation, Reactive Oxygen Species

Popis souboru: application/pdf

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/36448306

Sensory Characteristics and Volatile Organic Compound Profile of Wild Edible Mushrooms from Patagonia, Argentina

Autoři: Carolina Barroetaveña Gabriela C. González Eva Tejedor-Calvo a další

Zdroj: Foods, Vol 13, Iss 21, p 3447 (2024)

Témata: sensory properties, quantitative descriptive analysis, trained panel, food preservation methods, gastronomy, Chemical technology, TP1-1185

Popis souboru: electronic resource

Relation: https://www.mdpi.com/2304-8158/13/21/3447; https://doaj.org/toc/2304-8158

Přístupová URL adresa: https://doaj.org/article/99c8e28c114846b397e704b70c008347

Effect of Sodium Chloride, Sodium Nitrite and Sodium Nitrate on the Infectivity of Hepatitis E Virus

Autoři: Alexander Wolff Taras Günther Thiemo Albert a další

Zdroj: Food Environ Virol

Témata: 0301 basic medicine, 0303 health sciences, Nitrates, Sodium Nitrite, Swine, Sodium Chloride, Brief Communication, Hepatitis E, 3. Good health, Meat Products, 03 medical and health sciences, Food Preservation, Food Preservatives, Hepatitis E virus, Animals, Humans, Virus Inactivation, Hepatitis E/virology [MeSH], Swine [MeSH], Humans [MeSH], Hepatitis E virus/physiology [MeSH], Food Preservation/methods [MeSH], Animals [MeSH], Sodium nitrite, Virus Inactivation/drug effects [MeSH], Sodium Nitrite/analysis [MeSH], Hepatitis E/transmission [MeSH], Meat Products/virology [MeSH], Food Preservatives/pharmacology [MeSH], Food Preservatives/analysis [MeSH], Inactivation, Sodium Chloride/pharmacology [MeSH], Sodium Nitrite/pharmacology [MeSH], Sodium chloride, Hepatitis E virus/drug effects [MeSH], Nitrates/pharmacology [MeSH], Sodium Chloride/analysis [MeSH], Nitrates/analysis [MeSH], Sodium nitrate

Přístupová URL adresa: https://link.springer.com/content/pdf/10.1007/s12560-020-09440-2.pdf
https://pubmed.ncbi.nlm.nih.gov/32852672
https://link.springer.com/article/10.1007/s12560-020-09440-2
https://link.springer.com/content/pdf/10.1007/s12560-020-09440-2.pdf
https://pubag.nal.usda.gov/catalog/7175650
https://www.ncbi.nlm.nih.gov/pubmed/32852672
https://link.springer.com/article/10.1007/s12560-020-09440-2?error=cookies_not_supported&code=1f654920-7bcf-498a-90d5-c3a49d8d087c
https://repository.publisso.de/resource/frl:6471154

Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets

Autoři: Alexi, Niki Thamsborg, Kristian Hvam, Jeanette a další

Zdroj: Alexi, N, Thamsborg, K, Hvam, J, W. Lund, B, Nsubuga, L, de Oliveira Hansen, R, Byrne, D V & Leisner, J 2022, 'Novel cadaverine non-invasive biosensor technology for the prediction of shelf life of modified atmosphere packed pork cutlets', Meat Science, vol. 192, 108876, pp. 108876. https://doi.org/10.1016/j.meatsci.2022.108876

Témata: Biosensor, Cadaverine, Freshness, Modified atmosphere packaging, Pork cutlets, Shelf life, Food Preservation/methods, Food Microbiology, Meat/analysis, Tandem Mass Spectrometry, Animals, Food Packaging/methods, Swine, Technology, Atmosphere, Refuse Disposal, Biosensing Techniques, Chromatography, Liquid, Pork Meat, Red Meat

Popis souboru: application/pdf

Dostupnost: https://portal.findresearcher.sdu.dk/da/publications/8827f040-3bf7-412e-8b3e-15353e300527
https://doi.org/10.1016/j.meatsci.2022.108876
https://findresearcher.sdu.dk/ws/files/203514811/Novel_cadaverine_non_invasive_biosensor_technology_for_the_prediction_of_shelf_life_of_modified_atmosphere_packed_pork_cutlets_Elsevier_Enhanced_Reader.pdf

Olive leaf extracts for shelf life extension of salmon burgers

Autoři: Khemakhem, Ibtihel Fuentes, Ana Lerma-García, María Jesús a další

Přispěvatelé: Khemakhem, Ibtihel Fuentes, Ana Lerma-García, María Jesús a další

Zdroj: RiuNet. Repositorio Institucional de la Universitat Politécnica de Valéncia
Universitat Politècnica de València (UPV)

Témata: Fish Products/microbiology, TECNOLOGIA DE ALIMENTOS, Food Handling, Food Storage/methods, Shelf life, Food Packaging/methods, Food science, Food Preservation/methods, 0404 agricultural biotechnology, Olive leaf extract, Refrigeration, Salmon, Sciences des denrées alimentaires, Food Preservation, Olea, Fish Products, Animals, Humans, Plant Extracts, Food Packaging, 04 agricultural and veterinary sciences, Life sciences, Cold storage, 3. Good health, Cold Temperature, Plant Leaves, cold storage, Food Storage, Sciences du vivant, Food Microbiology, Food Preservatives, shelf life, Lipid Peroxidation

Popis souboru: application/pdf

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/30149729
https://riunet.upv.es/handle/10251/193144
https://journals.sagepub.com/doi/abs/10.1177/1082013218795816
https://www.ncbi.nlm.nih.gov/pubmed/30149729
http://journals.sagepub.com/doi/10.1177/1082013218795816
https://pubag.nal.usda.gov/catalog/6451960
https://www.cabdirect.org/cabdirect/abstract/20193209261?q=(au%3a%22Fuentes%2c+A.%22)
https://dialnet.unirioja.es/servlet/articulo?codigo=6993528

The effect of high hydrostatic pressure on Clostridium sporogenes

Autoři: Mills, Gillian

Témata: 579, Pressurised foods, Food preservation methods

Přístupová URL adresa: http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.300784

Carnobacterium maltaromaticum as bioprotective culture in vitro and in cooked ham.

Autoři: Danielski, Gabriela Maia Imazaki, Pedro Henrique Andrade Cavalari, Caroline Maria De a další

Zdroj: Meat Science, 162, 108035 (2020)

Témata: Carnobacterium/physiology, Edetic Acid, Escherichia coli O157/growth & development, Food Microbiology, Food Preservation/methods, Listeria/growth & development, Listeria monocytogenes/growth & development, Meat Products/microbiology, Salmonella typhimurium/growth & development, Antilisterial activity, Bioprotective culture, Lactic acid bacteria, Meat product, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: urn:issn:0309-1740; urn:issn:1873-4138; https://orbi.uliege.be/handle/2268/256989; info:hdl:2268/256989; info:pmid:31855662

Dostupnost: https://orbi.uliege.be/handle/2268/256989
https://orbi.uliege.be/bitstream/2268/256989/1/1-s2.0-S0309174019309064-main.pdf
https://doi.org/10.1016/j.meatsci.2019.108035

From curing to smoking: processes and techniques for the production of pastrami / Da cura à defumação: processos e técnicas para a produção de pastrami

Autoři: Cardoso, Patrick da Silva Fagundes, Juliana Marques Couto, Dayse Santana a další

Zdroj: Brazilian Journal of Development; v. 6, n. 8 (2020); 61511-61520 ; 2525-8761

Témata: Gastronomy, Food preservation methods, Meat products, Brisket

Popis souboru: application/pdf

Relation: https://www.brazilianjournals.com/index.php/BRJD/article/view/15522/12770; https://www.brazilianjournals.com/index.php/BRJD/article/view/15522

Dostupnost: https://www.brazilianjournals.com/index.php/BRJD/article/view/15522
https://doi.org/10.34117/bjdv6n8-538

Pore shape matters - In-situ investigation of freeze-drying kinetics by 4D XCT methods

Autoři: Gruber, Sebastian Greiner, Joshua Eppink, Alexander a další

Přispěvatelé: Gruber, Sebastian Greiner, Joshua Eppink, Alexander a další

Témata: info:eu-repo/classification/ddc, drying kinetics, Food Preservation/methods, Freeze Drying/methods, freeze-drying, Kinetics, microstructure, Polysaccharides/chemistry, Porosity, Temperature, Tomography, X-Ray Computed, Tortuosity, XCT, X-Ray

Relation: https://mediatum.ub.tum.de/1753316

Dostupnost: https://mediatum.ub.tum.de/1753316
https://doi.org/10.1016/j.foodres.2024.114837

Olive leaf extracts for shelf life extension of salmon burgers.

Autoři: Khemakhem, Ibtihel Fuentes, Ana Lerma-García, María Jesús a další

Zdroj: Food Science and Technology International, 25 (2), 91-100 (2019-03)

Témata: Fish Products/microbiology, Food Microbiology, Food Packaging/methods, Food Preservation/methods, Food Storage/methods, Salmon, Olive leaf extract, cold storage, shelf life, Life sciences, Food science, Sciences du vivant, Sciences des denrées alimentaires

Relation: urn:issn:1532-1738

Přístupová URL adresa: https://orbi.uliege.be/handle/2268/325213

Aloe genus plants: From farm to food applications and phytopharmacotherapy

Autoři: Salehi, B Albayrak, S Antolak, H a další

Přispěvatelé: Salehi, B Albayrak, S Antolak, H a další

Témata: Aloe/ chemistry, Food Preservation/ methods, Phytotherapy/ methods, Plant Extracts/ pharmacology, Plant Extracts / therapeutic use, Plants Medicinal/ chemistry

Popis souboru: application/pdf

Relation: info:eu-repo/grantAgreement/FCT/5876/147342/PT; International Journal of Molecular Sciences, vol.19(9):2843; https://www.mdpi.com/1422-0067/19/9/2843; https://hdl.handle.net/10216/127038

Dostupnost: https://hdl.handle.net/10216/127038
https://doi.org/10.3390/ijms19092843

Potential Application of Spice and Herb Extracts as Natural Preservatives in Cheese

Autoři: Cai, YZ Brooks, JD Corke, H a další

Zdroj: Journal of Medicinal Food. 14:284-290

Témata: Food Preservation - Methods, 2. Zero hunger, Bacteria, Plant Extracts, Syzygium, Bacteria - Drug Effects, 04 agricultural and veterinary sciences, Eugenia, Lipid Peroxidation - Drug Effects, Antioxidants, Anti-Bacterial Agents, 3. Good health, Anti-Bacterial Agents - Pharmacology, 0404 agricultural biotechnology, Cheese, Food Preservation, Antioxidants - Pharmacology, Food Microbiology, Cheese - Microbiology, Lipid Peroxidation, Spices, Plant Extracts - Pharmacology

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/21142945
https://core.ac.uk/display/38013959
https://www.liebertpub.com/doi/abs/10.1089/jmf.2010.0009
https://hub.hku.hk/handle/10722/179223
https://www.ncbi.nlm.nih.gov/pubmed/21142945
https://pubmed.ncbi.nlm.nih.gov/21142945/
http://www.liebertpub.com/doi/10.1089/jmf.2010.0009
http://hdl.handle.net/10722/179223

Adaptive Growth Responses of Listeria monocytogenes to Acid and Osmotic Shifts above and across the Growth Boundaries

Autoři: Belessi, C.-I. A. Le Marc, Y. Merkouri, S. I. a další

Zdroj: Journal of Food Protection. 74:78-85

Témata: 2. Zero hunger, 0301 basic medicine, Listeria monocytogenes/drug effects/growth & development, Osmosis, 0303 health sciences, Water/metabolism, Colony Count, Microbial, Water, Hydrogen-Ion Concentration, Life sciences, Adaptation, Physiological, Listeria monocytogenes, Models, Biological, Food science, Kinetics, 03 medical and health sciences, Food Preservation/methods, Cheese, Cheese/microbiology, Osmosis/physiology, Sciences des denrées alimentaires, Food Preservation, Sciences du vivant, Acids/pharmacology, Acids

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/21219765
https://www.ncbi.nlm.nih.gov/pubmed/21219765
https://meridian.allenpress.com/jfp/article/74/1/78/173022/Adaptive-Growth-Responses-of-Listeria
https://orbi.uliege.be/handle/2268/176540

Rheological Properties and Sensory Characteristics of Set-Type Soy Yogurt

Autoři: Vasiljevic, T Shah, NP Henriksson, A a další

Zdroj: Journal of Agricultural and Food Chemistry. 55:9868-9876

Témata: Inulin - Metabolism, Food Preservation - Methods, 2. Zero hunger, Raffinose - Metabolism, Time Factors, Taste - Physiology, Probiotics, Inulin, Temperature, Lactobacillus - Growth & Development - Metabolism, 04 agricultural and veterinary sciences, Yogurt, Soy Milk, Yogurt - Analysis, Lactobacillus, Glucose, Raffinose, 0404 agricultural biotechnology, Glucose - Metabolism, Food Preservation, Taste, Food Microbiology, Rheology

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/17979230
https://pubs.acs.org/doi/10.1021/jf071050r
http://hub.hku.hk/handle/10722/179030
https://europepmc.org/article/MED/17979230
https://www.ncbi.nlm.nih.gov/pubmed/17979230
https://core.ac.uk/display/38013563
http://hdl.handle.net/10722/179030

Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons / Toward crustacean without chemicals: a descriptive analysis of consumer response using price comparisons

Autoři: Okpala, Charles Odilichukwu R Bono, Gioacchino Pipitone, Vito a další

Zdroj: Food and Nutrition Research. 60(30955):1

Aflatoxin B1 Binding by a Mixture of Lactobacillus and Propionibacterium: In Vitro Versus Ex Vivo

Autoři: Mykkänen, H ElNezami, H Gratz, S

Zdroj: Journal of Food Protection. 68:2470-2474

Témata: Food Preservation - Methods, 0301 basic medicine, Chromatography, 0303 health sciences, Lactobacillus - Metabolism - Physiology, Aflatoxin B1, Duodenum, Probiotics, Propionibacterium, Propionibacterium - Metabolism - Physiology, In Vitro Techniques, Aflatoxin B1 - Metabolism, Poisons, Lactobacillus, Random Allocation, 03 medical and health sciences, Chickens - Microbiology, High Pressure Liquid, Food Preservation, Animals, Duodenum - Microbiology, Chickens, Chromatography, High Pressure Liquid

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/16300092
https://hub.hku.hk/handle/10722/178911
https://pubmed.ncbi.nlm.nih.gov/16300092/
https://dialnet.unirioja.es/servlet/articulo?codigo=1331710
https://www.ncbi.nlm.nih.gov/pubmed/16300092
https://meridian.allenpress.com/jfp/article/68/11/2470/171743/Aflatoxin-B1-Binding-by-a-Mixture-of-Lactobacillus
https://www.jfoodprotection.com/doi/abs/10.4315/0362-028X-68.11.2470
http://hdl.handle.net/10722/178911

Volatiles, Color, and Lipid Oxidation of Broiler Breast Fillets Irradiated Before and After Cooking

Autoři: Du, M. Hur, S. J. Nam, K. C. a další

Přispěvatelé: Du, M. Hur, S. J. Nam, K. C. a další

Zdroj: Poultry Science. 80:1748-1753

Témata: Thiobarbituric Acid Reactive Substances - analysis, Meat, Time Factors, oxidation, Food Handling, breast meat, Aldehydes - analysis, Meat - analysis, volatile, Thiobarbituric Acid Reactive Substances, Lipid Peroxidation - radiation effects, cook, 0404 agricultural biotechnology, Meat - radiation effects, Food Preservation, Poultry or Avian Science, Animals, Cooking, Disulfides, Food Handling - methods, Meat-Packing Industry, Disulfides - analysis, 2. Zero hunger, Aldehydes, irradiation, Pigmentation, Pigmentation - radiation effects, 0402 animal and dairy science, Food Preservation - methods, Agriculture, 04 agricultural and veterinary sciences, Food Biotechnology, Animal Sciences, Food Irradiation, Odorants, Lipid Peroxidation, Food Irradiation - methods, Chickens

Popis souboru: application/pdf

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/11771891
https://www.sciencedirect.com/science/article/pii/S0032579119418749
https://europepmc.org/article/MED/11771891
https://lib.dr.iastate.edu/ans_pubs/916/
https://www.ncbi.nlm.nih.gov/pubmed/11771891
https://lib.dr.iastate.edu/cgi/viewcontent.cgi?article=1914&context=ans_pubs

Inactivation of Listeria monocytogenes in brine and saline by alternating high-voltage pulsed current

Přispěvatelé: Lee, Mi Hee Dong-Wook Han Yeon I. Woo a další

Zdroj: T200800832.pdf

Témata: Electricity, Food Microbiology, Food Preservation/methods, Listeria monocytogenes/drug effects, Listeria monocytogenes/growth & development, Microbial Viability*/drug effects, Sodium Chloride/pharmacology, Listeria monocytogenes, alternating high-voltage pulsed current, brine, saline, inactivation

Popis souboru: 1274~1277

Relation: JOURNAL OF MICROBIOLOGY AND BIOTECHNOLOGY; J01594; https://ir.ymlib.yonsei.ac.kr/handle/22282913/107105; T200800832; 49538

Dostupnost: https://ir.ymlib.yonsei.ac.kr/handle/22282913/107105

Survival, Acid and Bile Tolerance, and Surface Hydrophobicity of Microencapsulated B. animalis ssp. lactis Bb12 during Storage at Room Temperature

Autoři: Dianawati, D Shah, NP

Zdroj: Journal of Food Science. 76

Témata: Food Preservation - Methods, Bile - Microbiology, long-term storage, Alginates, Drug Compounding, Colony Count, Colony Count, Microbial, acid tolerance, sodium alginate, ResPubID24893, Gastric Acid, Microbial, 0404 agricultural biotechnology, microencapsulated bacteria, Food Preservation, surface hydrophobicity, Bile, Mannitol, probiotic bacteria, Food Storage - Methods, Microbial Viability, Probiotics, Temperature, alginate-based microencapsulation, 04 agricultural and veterinary sciences, Hydrogen-Ion Concentration, Freeze Drying, Bifidobacterium - Growth & Development - Isolation & Purification, Food Storage, Food Microbiology, Gastric Acid - Metabolism, School of Biomedical and Health Sciences, fidobacteria, Mannitol - Metabolism, Hydrophobic And Hydrophilic Interactions, Bifidobacterium, Alginates - Metabolism, Hydrophobic and Hydrophilic Interactions, 0908 Food Sciences

Přístupová URL adresa: https://pubmed.ncbi.nlm.nih.gov/22416710
https://pubmed.ncbi.nlm.nih.gov/22416710/
http://hub.hku.hk/handle/10722/179247
https://www.ncbi.nlm.nih.gov/pubmed/22416710
https://ift.onlinelibrary.wiley.com/doi/10.1111/j.1750-3841.2011.02422.x
https://vuir.vu.edu.au/10377/
https://onlinelibrary.wiley.com/doi/pdf/10.1111/j.1750-3841.2011.02422.x
http://hdl.handle.net/10722/179247

Microbial Food Safety and Preservation Techniques

Autoři: V Ravishankar Rai Jamuna A. Bai

Resource Type: eBook.

Témata: Food--Preservation--Methods, Food--Preservation--Methodology, Food--Microbiology, Food handling

Categories: TECHNOLOGY & ENGINEERING / Food Science / General