Food Preservation

Trametes versicolor: A possible tool for aflatoxin control

Microbiology / Immune response / Industrial Biotechnology / Polysaccharides / Food Microbiology / Food Preservation / Aspergillus / Close relationships / Maize / P-glycoprotein / Glycoproteins / Aflatoxins / Antioxidant Activity / mRna expression levels / Time Factors / Beta-Glucans / Food Contamination / Food Sciences / Culture Media / Antioxidant Capacity / BASIDIOMYCOTA / Food Preservation / Aspergillus / Close relationships / Maize / P-glycoprotein / Glycoproteins / Aflatoxins / Antioxidant Activity / mRna expression levels / Time Factors / Beta-Glucans / Food Contamination / Food Sciences / Culture Media / Antioxidant Capacity / BASIDIOMYCOTA

Evaluation of crude sesquiterpenoid extract of Phellinus fastuosus as a natural preservative

Fungi / Food Preservation / Bacteria / Sesquiterpenes / Microbial Sensitivity Tests / Food Preservatives / Agar / Sodium Benzoate / BASIDIOMYCOTA / Food Preservatives / Agar / Sodium Benzoate / BASIDIOMYCOTA

Effect of temperature on uptake and survival of Vibrio parahaemolyticus in oysters (Crassostrea plicatula)

Microbiology / Industrial Biotechnology / Food Microbiology / Food Preservation / Animals / Bacteria / Temperature / Seawater / Storage / Warehousing / Time Factors / Food Sciences / Vibrio parahaemolyticus / Temperatures / Food Handling & Hygiene / Microbial Viability / Freezing / Bacteria / Temperature / Seawater / Storage / Warehousing / Time Factors / Food Sciences / Vibrio parahaemolyticus / Temperatures / Food Handling & Hygiene / Microbial Viability / Freezing

Natural compounds to preserve fresh fish burgers

Food / Food Science and Technology / Food Preservation / Extracts / FISH / SHELF LIFE / Colour / Texture / Sensory Evaluation / Food Sciences / Food Preservatives / Extract / SHELF LIFE / Colour / Texture / Sensory Evaluation / Food Sciences / Food Preservatives / Extract

Copyright © 2017 DADOSPDF Inc.