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Emilia Osmólska, Agnieszka Starek-Wójcicka, Agnieszka Sagan, Piotr Terebun and Joanna Pawlat
The aim of the study was to investigate the effect of cold atmospheric plasma (CAP) and sumac powder (Rhus coriaria L.) on the pH, total soluble solids, color, content of phytochemicals (carotenoids and polyphenols), and microbiological quality of freshl...
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Giulia Polizzi, Loriana Casalino, Marika Di Paolo, Alma Sardo, Valeria Vuoso, Carlos Manuel Franco and Raffaele Marrone
The selection of starter cultures with different technological profiles and suitable microclimatic conditions is among the main tools used to improve the technological quality and safety of dry-cured salami. The aim of this study is to evaluate the effec...
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Beata Gutarowska, Justyna Szulc, Konrad Jastrzabek, Dorota Kregiel, Krzysztof Smigielski, Weronika Cieciura-Wloch, Marta Mroczynska-Florczak, Wiktoria Liszkowska, Anna Rygala and Joanna Berlowska
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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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Anna Draszanowska, Miroslawa Karpinska-Tymoszczyk, Manuel Simões and Magdalena A. Olszewska
This study aimed to investigate the effects of turmeric rhizome at 1% and 3% on quality features, oxidative stability, and the microbiological safety of pork meatloaf. Vacuum-packed meatloaves were stored at 4 °C and sampled on days 0, 7, 14, and 21. The...
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Julia Koskar, Kadrin Meremäe, Tõnu Püssa, Dea Anton, Terje Elias, Reelika Rätsep, Mihkel Mäesaar, Karmen Kapp and Mati Roasto
Plant powders with antimicrobial properties can be used in food manufacturing and must comply with the demands of consumers regarding microbiological safety, nutritional value, and sensory properties of foods. The present study aimed to assess the microb...
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Edyta Lipinska, Katarzyna Pobiega, Kamil Piwowarek and Elzbieta Hac-Szymanczuk
Meat and meat products are important sources of valuable proteins and other nutrients, but they are also a conducive environment for microorganisms? growth and can easily corrupt. In order to ensure the safety and quality of these products throughout its...
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Daniela V. Borisova, Gergana S. Kostadinova, Georgi S. Petkov, Diyana M. Dermendzhieva and Georgi G. Beev
Municipal green waste (MGW) has significantly increased with the development of urban green areas, and its utilization by composting is a good alternative to solve the problem. This paper presents the results from the quality assessment of two industrial...
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Halil Ibrahim Akgül, Mustafa Sengül, Bayram Ürkek, Tuba Erkaya Kotan
Pág. e48905
In this study, the some physicochemical properties, fatty acid compositions and microbiological properties of butter samples were studied. Butter samples (n = 30) were randomly collected from different local markets. Thus, butter samples were evaluated i...
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Hossein Haghighi, Anna Maria Belmonte, Francesca Masino, Giovanna Minelli, Domenico Pietro Lo Fiego and Andrea Pulvirenti
Temperature and time are two critical parameters in sous vide cooking which directly affect eating quality characteristics and food safety. This study aimed to evaluate physicochemical and microbiological properties of sous vide chicken breast fillets co...
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