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- Author:
- Ayhan Duran; Halil Ibrahim Kahve
- Source:
- Meat science 2020 v.162 pp. 107961
- ISSN:
- 0309-1740
- Subject:
- aerobes; animals; antioxidant activity; beef; biopreservatives; chitosan; coatings; edible films; lactic acid bacteria; livestock and meat industry; markets; nutrient content; shelf life; thiobarbituric acid; total volatile basic nitrogen; vacuum packaging
- Abstract:
- ... Beef is an animal food sensitive to deterioration due to its rich nutrient content. Therefore, some preservation techniques are applied. These include vacuum packaging, a modified atmosphere, a controlled atmosphere and an edible film coating. In this study, it was aimed to extend the shelf life of beef using vacuum packaging (VP) and chitosan coating with vacuum packaging (CC + VP). For this purp ...
- DOI:
- 10.1016/j.meatsci.2019.107961
- https://doi.org/10.1016/j.meatsci.2019.107961
- Author:
- Nalan Gokoglu
- Source:
- Journal of the science of food and agriculture 2019 v.99 no.5 pp. 2068-2077
- ISSN:
- 0022-5142
- Subject:
- adverse effects; algae; animals; bacteria; biopreservatives; chemical composition; enzyme activity; fish products; food preservatives; fungi; microbial growth; natural additives; odors; oxidation; perishable foods; plants (botany); processed seafood; shelf life; taste; texture
- Abstract:
- ... Food preservative additives are natural or synthetic substances which delay degradation in foods caused by microbial growth, enzyme activity, and oxidation. Until recently, the use of synthetic additives in food was more common. However, synthetic additives have not been widely accepted by consumers in recent years due to their assumed adverse effects on their health. Therefore, the tendency of co ...
- DOI:
- 10.1002/jsfa.9416
- https://doi.org/10.1002/jsfa.9416
- Author:
- Susana Ribes; Ana Fuentes; Pau Talens; Jose Manuel Barat
- Source:
- Critical reviews in food science and nutrition 2018 v.58 no.12 pp. 2002-2016
- ISSN:
- 1549-7852
- Subject:
- active food packaging; additives; animals; antifungal agents; biopreservatives; chitosan; consumer attitudes; edible films; food industry; food spoilage; fungal antagonists; lactic acid bacteria; lactoferrin; mechanism of action; metabolites; nanoemulsions; plants (botany); postharvest diseases; shelf life; spoilage fungi; yeasts
- Abstract:
- ... The kingdom Fungi is the most important group of microorganism contaminating food commodities, and chemical additives are commonly used in the food industry to prevent fungal spoilage. However, the increasing consumer concern about synthetic additives has led to their substitution by natural compounds in foods. The current review provides an overview of using natural agents isolated from different ...
- DOI:
- 10.1080/10408398.2017.1295017
- https://doi.org/10.1080/10408398.2017.1295017
- Author:
- Jiacheng Wu; Li Zhao; Xiong Liu; Wuyong Chen; Haibin Gu
- Source:
- Journal of cleaner production 2017 v.148 pp. 158-173
- ISSN:
- 0959-6526
- Subject:
- EDTA (chelating agent); animals; antiseptics; bacteriocins; biopreservatives; boric acid; chlorophyll; cold treatment; cost effectiveness; electric current; essential oils; leather; leather industry; ozone; pollution load; polyethylene glycol; potassium chloride; silica gel; slaughterhouses; soaking; sodium chloride; sodium metabisulfite; sodium sulfate; tanneries; tannery effluents; total dissolved solids
- Abstract:
- ... The hides and skins are flayed from animals and further processed into leathers. As the main constituent of hides and skins is protein, these materials are highly susceptible to bacterial action. Therefore, adequate preservation of hides and skins is crucial in slaughterhouses and tanneries. Preservation using sodium chloride (SC) remains the most popular curing technique worldwide due to its ease ...
- DOI:
- 10.1016/j.jclepro.2017.01.113
- https://doi.org/10.1016/j.jclepro.2017.01.113
- Author:
- Celia J. Hugo; Arno Hugo
- Source:
- Trends in food science & technology 2015 v.45 no.1 pp. 12-23
- ISSN:
- 0924-2244
- Subject:
- animals; anti-infective agents; anti-infective properties; bacteria; bacteriocins; biopreservatives; chitosan; color; lipid peroxidation; manufacturing; organic acids and salts; packaging materials; pathogens; plants (botany); sausages; shelf life
- Abstract:
- ... Natural preservatives from bacteria, plants and animals currently in use in fresh sausage manufacture were investigated. Bacteriocins and organic acids from bacterial origins showed good antimicrobial activities against pathogens. Plant-derived antimicrobials could increase the shelf-life of fresh sausages and in some cases also decrease lipid oxidation and decrease colour loss. Chitosan was the o ...
- DOI:
- 10.1016/j.tifs.2015.05.003
- https://doi.org/10.1016/j.tifs.2015.05.003
- Author:
- Fortino Solórzano-Santos; Maria Guadalupe Miranda-Novales
- Source:
- Current opinion in biotechnology 2012 v.23 no.2 pp. 136-141
- ISSN:
- 0958-1669
- Subject:
- Perilla; Staphylococcus aureus; Staphylococcus epidermidis; animals; antibacterial properties; antibiotics; antiseptics; bacteria; biopreservatives; carvacrol; clinical trials; drug resistance; enterotoxins; essential oils; foods; geraniol; herbs; oils; oral administration; septic shock; vegetables
- Abstract:
- ... Bacterial resistance to multiple antibiotics is a health problem. Essential oils (EOs) possess antibacterial properties and have been screened as potential sources of novel antimicrobial compounds. Terpenes and terpenoids are components derived from EOs. Some of these EOs show inhibitory activity against Staphylococcus aureus. Carvacrol has specific effects on S. aureus and Staphylococcus epidermi ...
- DOI:
- 10.1016/j.copbio.2011.08.005
- https://doi.org/10.1016/j.copbio.2011.08.005
- Author:
- Ali Ehsani; Razzaqh Mahmoudi
- Source:
- Journal of essential oil-bearing plants 2012 v.15 no.6 pp. 1013-1020
- ISSN:
- 0976-5026
- Subject:
- Allium hierochuntinum; Escherichia coli; Pimpinella anisum; adverse effects; animals; antibacterial properties; benzene; biopreservatives; cheeses; essential oils; foods; gas chromatography; mass spectrometry; ripening
- Abstract:
- ... Due to the side effects of chemical and synthetic preservatives, consumers have become more eager to use foods containing natural preservatives of plant, animal and microbial sources.Biochemical properties and antimicrobial effects of Allium ascalonicum and Pimpinella anisum essential oils against Escherichia coli in different steps of the ripening Iranian White Brined cheese were assessment. Bioc ...
- DOI:
- 10.1080/0972060X.2012.10662606
- https://doi.org/10.1080/0972060X.2012.10662606