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Advanced Search Results For "FOOD quality"

1 - 10 of 61,845 results for
 "FOOD quality"
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Purer Foods and Drugs.

Publication Type: Academic Journal

Source(s): JAMA [JAMA] 2022 Jul 12; Vol. 328 (2), pp. 219.

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On-package indicator films based on natural pigments and polysaccharides for monitoring food quality: a review.

Publication Type: Academic Journal

Source(s): Journal of the science of food and agriculture [J Sci Food Agric] 2022 Dec; Vol. 102 (15), pp. 6804-6823. Date of Electronic Publication: 2022 Jul 06.

Abstract: Deterioration of food quality and freshness is mainly due to microbial growth and enzyme activity. Chilled fresh food, especially meat and seafood, as well as pasteurized products, rapidly lose quality and freshness during packing, distribution and sto...

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High-pressure pasteurization of low-acid chilled ready-to-eat food.

Publication Type: Academic Journal

Source(s): Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Nov; Vol. 21 (6), pp. 4939-4970. Date of Electronic Publication: 2022 Nov 03.

Abstract: The working population growth have created greater consumer demand for ready-to-eat (RTE) foods. Pasteurization is one of the most common preservation methods for commercial production of low-acid RTE cold-chain products. Proper selection of a pasteuri...

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Effect of Drying Methods on Peanut Quality during Storage.

Publication Type: Academic Journal

Source(s): Journal of oleo science [J Oleo Sci] 2022 Jan 08; Vol. 71 (1), pp. 57-66. Date of Electronic Publication: 2021 Dec 08.

Authors:

Abstract: Storage is an important step after peanut harvest and drying. Many factors could affect the peanut quality during storage. The quality change differences of peanut after being dried by solar radiation and at 35°C, 40°C, 45°C, 50°C during later storage ...

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Influence of seasonality on the quality of oysters from the Sado and Mira rivers.

Publication Type: Academic Journal

Source(s): Food chemistry [Food Chem] 2022 Nov 01; Vol. 393, pp. 133292. Date of Electronic Publication: 2022 May 26.

Abstract: There is a lack of knowledge about the influence of seasonality on the microbial and physicochemical quality of oysters in Sado and Mira rivers. Water, sediment, and oysters (Crassostrea angulata and Crassostrea gigas) were collected for microbiologica...

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Recent advancements in natural colorants and their application as coloring in food and in intelligent food packaging.

Publication Type: Academic Journal

Source(s): Food chemistry [Food Chem] 2023 Mar 15; Vol. 404 (Pt A), pp. 134453. Date of Electronic Publication: 2022 Sep 28.

Abstract: Colorants are widely employed in the food industry as an essential ingredient in many products since color is one of the most valued attributes by consumers. Furthermore, the utilization of colorants is currently being extended to the food packaging te...

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Assuring halal consumers that requirements are met.

Publication Type: Academic Journal

Source(s): The Veterinary record [Vet Rec] 2022 Oct; Vol. 191 (7), pp. 308.

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Effects of pulsed electric field-assisted thawing on the characteristics and quality of Pekin duck meat.

Publication Type: Academic Journal

Source(s): Food chemistry [Food Chem] 2022 Oct 01; Vol. 390, pp. 133137. Date of Electronic Publication: 2022 May 05.

Abstract: We determined the effect of pulsed electric field (PEF)-assisted thawing on the texture and muscle tissue of Pekin duck meat. The results indicated that 1-4 kV/cm of PEF shortened the thawing time by 20%-50%. Furthermore, 1-3 kV/cm of PEF-assisted thaw...

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Novel synergistic freezing methods and technologies for enhanced food product quality: A critical review.

Publication Type: Academic Journal

Source(s): Comprehensive reviews in food science and food safety [Compr Rev Food Sci Food Saf] 2022 Mar; Vol. 21 (2), pp. 1979-2001. Date of Electronic Publication: 2022 Feb 18.

Authors:

Abstract: Freezing has a long history as an effective food preservation method, but traditional freezing technologies have quality limitations, such as the potential for water loss and/or shrinkage and/or nutrient loss, etc. in the frozen products. Due to enhanc...

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Comparative Evaluation of Different Targeted and Untargeted Analytical Approaches to Assess Greek Extra Virgin Olive Oil Quality and Authentication.

Publication Type: Academic Journal

Source(s): Molecules (Basel, Switzerland) [Molecules] 2022 Feb 16; Vol. 27 (4). Date of Electronic Publication: 2022 Feb 16.

Abstract: Extra virgin olive oil (EVOO) is a key component of the Mediterranean diet, with several health benefits derived from its consumption. Moreover, due to its eminent market position, EVOO has been thoroughly studied over the last several years, aiming at...

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