Spectrochimica acta. Part A, Molecular and biomolecular spectroscopy
32062401
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.)
31000286
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...
Food research international (Ottawa, Ont.)
29433297
The purpose of this study was to investigate the applicability of green tea seed (GTS) extract as a natural preservative in food. Food preservative ability and mutagenicity studies of GTS extract and identification of antimicrobial compounds from GTS...
Dairy product recalls and dairy-related illnesses are often the result of contamination with Listeria monocytogenes, which can occur throughout the dairy production and supply chains. The use of antimicrobial compounds is one practical approach for c...
Food research international (Ottawa, Ont.)
28784477
Over the past decade, analytical approaches based on vibrational spectroscopy, hyperspectral/multispectral imagining and biomimetic sensors started gaining popularity as rapid and efficient methods for assessing food quality, safety and authenticatio...
Critical reviews in food science and nutrition
29493285
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...
Journal of the science of food and agriculture
34000064
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. & ...
Comprehensive reviews in food science and food safety
39245918
Frozen and thawed meat plays an important role in stabilizing the meat supply chain and extending the shelf life of meat. However, traditional methods of research and development (R&D) struggle to meet rising demands for quality, nutritional value, i...
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...
Food research international (Ottawa, Ont.)
39849781
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...