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Martina Ludewig, Julia Rattner, Johannes J. Künz, Martin Wagner and Beatrix Stessl
Pathogenic microorganisms surviving in dry products have regularly led to recalls and foodborne disease outbreaks. Therefore, the microbiological quality of 61 dried mushrooms samples purchased online and in supermarkets were analyzed. Counts of aerobic ...
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Vicky Garcia Rodriguez, Layton Vandestroet, Vinura C. Abeysekara, Kim Ominski, Emmanuel W. Bumunang, Tim McAllister, Stephanie Terry, Luis Alberto Miranda-Romero and Kim Stanford
In Canada, approximately 11.2 million metric tons of avoidable food waste (FW) is produced per year. Preservation of a greater proportion of this FW for use as livestock feed would have significant environmental and socioeconomic benefits. Therefore, thi...
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Drago? Mihai Lapu?neanu, Daniel Simeanu, Cristina-Gabriela Radu-Rusu, Roxana Zaharia and Ioan Mircea Pop
Compound feed and the raw materials used in their production are potential vectors of microbiological contamination in the food chain. The purpose of this study was to microbiologically asses raw materials (maize, wheat, soybean meal, and sunflower meal)...
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Milosz Zardzewialy, Natalia Matlok, Tomasz Piechowiak and Maciej Balawejder
The aim of the study was to determine the effect of ozone gas fumigation on the mechanical, chemical, and microbiological parameters of radish tubers. Radish plants were grown in the ground in accordance with the principles of good agricultural practice ...
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Katarzyna Sadowska, Jadwiga Andrzejewska, Anna Ligocka, Joanna Korczyk-Szabo and Miroslav Haban
The agricultural policy of the European Union is currently focused on increasing the area of organic farming. Medicinal plants, including milk thistle (Silybum marianum [L.] Gaertn.), are particularly suitable for this type of cultivation. The aim of thi...
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Anastasios Nikolaou, Georgios Sgouros, Valentini Santarmaki, Gregoria Mitropoulou and Yiannis Kourkoutas
Low alcohol wines (=10.5% vol) are novel products that have gradually been gaining the consumers? and market?s interest over the last decade. Taking into account the technological properties of immobilized cell systems alongside with the commercial need ...
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Alma Vázquez-Luna,Francisco Fuentes Carmona,Eduardo Dominguez Rivadeneyra,Carmen Hernández Tobón,Rafael Diaz-Sobac
Pág. 144 - 153
Knowledge related to the genetic improvement of quinoa has been increasing in recent years, demonstrating an effective advance in obtaining morphological characteristics meant to achieve uniformity in the quantity and quality of the production&...
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Arantzazu Valdés, Marina Ramos, Ana Beltrán, Alfonso Jiménez and María Carmen Garrigós
The interest for the development of new active packaging materials has rapidly increased in the last few years. Antimicrobial active packaging is a potential alternative to protect perishable products during their preparation, storage and distribution to...
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Anelise Christ-Ribeiro, Cristiana Costa Bretanha, Gregory Giacobbo Luz, Michele Moraes de Souza, Eliana Badiale-Furlong
Pág. 263 - 268
The objective of this study was to apply a natural extract derived from the biomass of fermented rice bran as conservative, aiming to increase the shelf life of pizza doughs. The substrate, rice bran, was placed in tray bioreactors and inoculated with Rh...
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Cristiane Mengue Feniman Moritz, Vera Lúcia Mores Rall, Margarida Júri Saeki, Ary Fernandes Júnior
Pág. 99 - 104
Essential oils (EOs) are technological options that may be employed in natural foods due to their antimicrobial activities. However, restrictions exist when high EOs concentrations are required which, in their turn, affect sensory qualities. Technologica...
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