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Culture-dependent and Culture-independent Evaluation of the Effect of Protective Cultures on Spoilage-related Bacteria in Vacuum-packaged Beef Mince
This study investigated the effects of two commercial protective cultures, one containing Lactobacillus sakei (now Latilactobacillus sakei ) and the...
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Biocompatible pH-sensitive intelligent film made by bioactive compounds of Dutch rose, potato starch and nanocrystals in detection of trout fillet spoilage
In this research, a pH-sensitive intelligent film based on potato starch and nanocrystals, and bioactives extracted from the Dutch rose plant was...
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Assessing chemical, microbiological and sensorial shelf-life markers to study chicken meat quality within divergent production systems (organic vs. conventional)
In recent years, the increasing interest in healthier and more sustainable food behaviours led to a greater demand for organic products, especially...
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Transparent, flexible, and eco-friendly starch-based films for reversible optoelectronic noses for food spoilage monitoring in smart packaging
A reversible optoelectronic nose is presented consisting of ten acid-base indicators incorporated into a starch-based film, covering a wide pH range....
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Markers and Mechanisms of Deterioration Reactions in Dairy Products
Dairy products, such as liquid, powdered, and fermented milk, provide an excellent source of nutrition and constitute part of a well-balanced diet....
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The Preservation Behavior and Modification Effect of Roselle Anthocyanin–Based Film on Penaeus Vannamei: Biochemical Property Evaluation and Flavor Composition Characterization
The objective of this study was to investigate influences of polyvinyl alcohol/ hydroxypropyl methyl cellulose/roselle anthocyanin–based (PHR) film...
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Aspergillus and Related Teleomorphs
Thriving in, or at least tolerant of, elevated temperatures and reduced water activities, many species of Aspergillus and its teleomorphs are the...
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Inhibition of Fermented and Unfermented Soy Whey Extracts on the Quorum Sensing and Biogenic Amine Production of Morganella morganii wf-1
Morganella morganii is a common spoilage organism in meat products and has a strong biogenic amines production ability. This study investigates the...
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Stability and Spoilage of Lipids in Milk and Dairy Products
The lipids in milk and milk products are susceptible to spoilage through two major mechanisms, lipolysis and oxidation. Lipolysis causes the...
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Positive and negative aspects of bacteriophages and their immense role in the food chain
Bacteriophages infect and replicate inside a bacterial host as well as serve as natural bio-control agents. Phages were once viewed as nuisances that...
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Aroma Analysis by Proton Transfer Reaction-Mass Spectrometry
Proton transfer reaction-mass spectrometry (PTR-MS) is a quantitative analytical technique for the online detection of gas-phase volatile organic...
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A novel colorimetric sensor array for real-time and on-site monitoring of meat freshness
Food quality control is essential in industry and daily life. In this work, we developed a novel colorimetric sensor array composed of several...
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Use of Electronic Tongue to Determine Quality and Safety of Fresh Produce
Safety and quality of fresh produce is considered a high concern to the consumers and food industry. Traditional methods, like gas chromatography...
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Inhibitory Mechanisms of Plant Volatile 1-Octanol on the Germination of Aspergillus Flavus Spores
Biogenic volatile organic compounds have promising applications in controlling fungal spoilage of postharvest agro-products and perishable foods. In...
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Post-harvest fungal occurrence on commercial strawberry cultivars grown in Australia: impact of phytochemical composition
The aim of this study was to isolate and identify the spoilage fungi from four Australian grown commercial strawberry cultivars, namely Fortuna,...
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Solid-phase microextraction coupled to comprehensive multidimensional gas chromatography for food analysis
Solid-phase microextraction and comprehensive multidimensional gas chromatography represent two milestone innovations that occurred in the field of...
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Applications of Fungi Secondary Metabolites in the Food Industry
The increasing consumers’ awareness about natural vs. synthetic food additives/ingredients has challenged the food sector to make microbial...
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Wine Volatilomics
In this chapter, we attempt to bring together in a readable and accessible form the wine volatiles patterns highlighting, in a comprehensive way,...
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Development of a positive pressure-based instrumentation for efficient solid phase extraction
Solid phase extraction technique is a widely used sample preparation technique for the extraction of components from complex food matrices. However,...
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Rapid detection of Escherichia coli in dairy milk using static headspace-comprehensive two-dimensional gas chromatography
A new approach is introduced for rapid and reliable bacteria detection in food. Namely, static headspace-comprehensive two-dimensional gas...
