International journal of food microbiology
Sep 23, 2025
Microbial spoilage is creating safety risks and significant wastage of refrigerated marine fish. Spoilage microorganisms possess distinct physiological adaptations that enable them to contribute to the spoilage of refrigerated marine fish, thereby co...
Journal of agricultural and food chemistry
Aug 6, 2025
Fermentation plays a pivotal role in food preservation, with fermentative microbes enhancing food safety and stability. However, improper conditions can introduce risks. This perspective examines the dual role of microbes (the benefits of fermentativ...
Seafood, including fish, prawns and various marine products, is a critical component of global nutrition due to its high protein content, essential fatty acids, vitamins and minerals. Traditional methods for assessing seafood freshness such as sensor...
As a widely consumed prepared food, the preservation of nutrient retention and sensory quality in batter fried oysters is a significant concern. Deep frying, air frying, and vacuum frying (VF) were used to prepare battered fried oysters. Guar gum (GG...
Food research international (Ottawa, Ont.)
Dec 31, 2024
This study aimed to investigate the impact of X-ray irradiation pretreatment at varying doses (0.5, 1.0, 1.5, 2.0 kGy) on the preservation quality of lily bulbs and to elucidate its potential regulatory mechanisms. The findings revealed that X-ray ir...
Effective drying methods are a highly suitable solution for ensuring stable food supply chains, reducing postharvest agricultural losses, and preventing the spoilage of perishable fruits and vegetables. Moreover, machine learning techniques are innov...
Journal of the science of food and agriculture
Jun 4, 2021
BACKGROUND: Multilayer perceptron (MLP) feed-forward artificial neural networks (ANN) and first-order Takagi-Sugeno-type adaptive neuro-fuzzy inference systems (ANFIS) are utilized to model the fluidized bed-drying process of Echium amoenum Fisch. & ...
Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
Dec 28, 2019
Clostridium perfringens (C. perfringens) has the ability to form metabolically-dormant spores that can survive food preservation processes and cause food spoilage and foodborne safety risks upon germination outgrowth. This study was conducted to inve...
Food research international (Ottawa, Ont.)
Nov 14, 2018
Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the gr...
Critical reviews in food science and nutrition
May 22, 2018
Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simul...
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