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Surface decontamination with essential oil nanoemulsion and ultraclean map packaging increases the shelf-life of refrigerated fresh cut pineapple.
El envasado ultralimpio y la descontaminación con nanoemulsión de orégano alarga la vida útil de la carne picada almacenada a 4°C.
Ultraclean packaging and surface decontamination with oregano essential oil nanoemulsion increases the shelf-life of minced meat stored at 4°C.
Microbial control in fresh horticultural products using active paper sheets with essential oils. A case study in lemon cv. Verna.
Improvement of food safety and shelf life of refrigerated croquettes by using EVOO encapsulated in cyclodextrins in breadcrumbs.
The use of filtered air curtains along with antimicrobial ice improves the quality and shelf life of fresh fish in refrigerated open display cases.
The use of encapsulated olive oil and vinegar powder, in the formulation of refrigerated breaded foods, has a synergistic effect on increasing their shelf life.
Effect of High Pressure on the Properties of Chocolate Fillings during Long-Term Storage.
Discrimination of psychrotrophic and mesophilic strains of the Bacillus cereus group by PCR targeting of major cold shock protein genes.
Zero-Waste Approach Applied to Pomegranates for Prolonging Fish Burger Shelf Life.
IIR document
Stress responses of microorganisms to low temperatures.
Influência das embalagens e do armazenamento no crescimento microbiológico concentração de tanino em Sphagneticola trilobata (L.) Pruski.
Influence of packaging and storage on the microbiological growth and tannin concentration in Sphagneticola trilobata (L.) Pruski.
EFFECTS OF BLAST CHILLING PORK CARCASSES ON THE MUSCLE QUALITY AND CASE LIFE OF FRESH PORK.
Microbiological composition of sour milk ice cream.
[In Russian. / En russe.]
Croissance de Listeria monocytogenes sur salade prêtes à l'emploi.
Listeria monocytogenes growth in ready-to-serve salads.
Antimicrobial action and effects on beef quality attributes of a gaseous ozone treatment at refrigeration temperatures.
