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Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality
Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality
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Antioxidant Activity of Extracts of Balloon Flower Root (Platycodon grandiflorum), Japanese Apricot (Prunus mume), and Grape (Vitis vinifera) and Their Effects on Beef Jerky Quality

Kim, Beom Joon ; Yim, Dong Gyun ; Reaney, Martin J. T. ; Kim, Young Jun ; Shim, Youn Young ; Kang, Suk Nam

Foods, 2024-07, Vol.13 (15), p.2388 [Periódico revisado por pares]

Basel: MDPI AG

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2
Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt
Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt
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Fermented Grapevine Leaves: Potential Preserving Agent in Yogurt

Freitas, Lais ; Sousa-Dias, Miguel ; Paula, Vanessa B. ; Dias, Luís G. ; Estevinho, Leticia M.

Foods, 2024-06, Vol.13 (13), p.2053 [Periódico revisado por pares]

Basel: MDPI AG

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3
Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage
Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage
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Effect of Three Different Preservatives on the Microbiota of Shalgam, a Traditional Lactic Acid Fermented Beverage

Mujdeci, Gamze Nur ; Tanguler, Hasan ; Macit, Hasan ; Kabak, Bulent

Foods, 2023-11, Vol.12 (22), p.4075 [Periódico revisado por pares]

Basel: MDPI AG

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4
Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores
Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores
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Effects of Different Bacteriostats on the Dynamic Germination of Clostridium perfringens Spores

Liang, Dong ; Liu, Shengnan ; Li, Miaoyun ; Zhu, Yaodi ; Zhao, Lijun ; Sun, Lingxia ; Ma, Yangyang ; Zhao, Gaiming

Foods, 2023-04, Vol.12 (9), p.1834 [Periódico revisado por pares]

Switzerland: MDPI AG

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5
Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts
Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts
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Activity of Binary Combinations of Natural Phenolics and Synthetic Food Preservatives against Food Spoilage Yeasts

Kimani, Bernard Gitura ; Takó, Miklós ; Veres, Csilla ; Krisch, Judit ; Papp, Tamás ; Kerekes, Erika Beáta ; Vágvölgyi, Csaba

Foods, 2023-03, Vol.12 (6), p.1338 [Periódico revisado por pares]

Switzerland: MDPI AG

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6
Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures
Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures
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Nisin and Organic Acid Salts Improved the Microbial Quality, Extended the Shelf Life, and Maintained the Sensory Attributes of Semidry Beef Luncheon Marketed at Adverse (35-40 °C) Ambient Summer Temperatures

Elbanna, Ahmed Medhat ; Sabala, Rana Fahmi ; Abd-Elghany, Samir Mohammed ; Imre, Kálmán ; Morar, Adriana ; Herman, Viorel ; Sallam, Khalid Ibrahim

Foods, 2023-11, Vol.12 (23), p.4283 [Periódico revisado por pares]

Switzerland: MDPI AG

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7
Exploring the Potential of Water-Soluble Squid Ink Melanin: Stability, Free Radical Scavenging, and Cd2+ Adsorption Abilities
Exploring the Potential of Water-Soluble Squid Ink Melanin: Stability, Free Radical Scavenging, and Cd2+ Adsorption Abilities
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Exploring the Potential of Water-Soluble Squid Ink Melanin: Stability, Free Radical Scavenging, and Cd2+ Adsorption Abilities

Liu, Shuji ; Liu, Xianwei ; Zhang, Xueqin ; Su, Yongchang ; Chen, Xiao’e ; Cai, Shuilin ; Liao, Dengyuan ; Pan, Nan ; Su, Jie ; Chen, Xiaoting ; Xiao, Meitian ; Liu, Zhiyu

Foods, 2023-10, Vol.12 (21), p.3963 [Periódico revisado por pares]

Basel: MDPI AG

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8
Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder
Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder
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Storage Stability and Consumer Acceptability of Dried Apple: Impact of Citric Acid, Potassium Sorbate and Moringa oleifera Leaf Extract Powder

Arendse, Washiela ; Jideani, Victoria

Foods, 2022-03, Vol.11 (7), p.984 [Periódico revisado por pares]

Switzerland: MDPI AG

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9
Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials
Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials
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Beyond Chemical Preservatives: Enhancing the Shelf-Life and Sensory Quality of Ready-to-Eat (RTE) Hummus with Vinegar and Other Natural Antimicrobials

Karam, Layal ; Ghonim, Fatma ; Dahdah, Patricia ; Attieh, Grace ; Al-Ahmad, Shama ; Ghonim, Salma ; Osaili, Tareq

Foods, 2023-08, Vol.12 (15), p.2947 [Periódico revisado por pares]

Switzerland: MDPI AG

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10
Simultaneous Quantitative Determination of Low-Concentration Preservatives and Heavy Metals in Tricholoma Matsutakes Based on SERS and FLU Spectral Data Fusion
Simultaneous Quantitative Determination of Low-Concentration Preservatives and Heavy Metals in Tricholoma Matsutakes Based on SERS and FLU Spectral Data Fusion
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Simultaneous Quantitative Determination of Low-Concentration Preservatives and Heavy Metals in Tricholoma Matsutakes Based on SERS and FLU Spectral Data Fusion

Jin, Yuanyin ; Li, Chun ; Huang, Zhengwei ; Jiang, Ling

Foods, 2023-11, Vol.12 (23), p.4267 [Periódico revisado por pares]

Switzerland: MDPI AG

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Assunto 

  1. Food  (10)
  2. Preservatives  (8)
  3. Food Science  (8)
  4. Acids  (8)
  5. Shelf Life  (7)
  6. Antioxidants  (6)
  7. Microorganisms  (6)
  8. Sodium  (5)
  9. Yeasts  (5)
  10. Bacteria  (5)
  11. Lactic Acid  (5)
  12. Yeast  (4)
  13. Spoilage  (4)
  14. Sensory Properties  (4)
  15. Benzoic Acid  (4)
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