The effect of Pulsed Light and starch films with antimicrobials on Listeria innocua and the quality of sliced cheddar cheese during refrigerated storage

Food Control ◽

10.1016/j.foodcont.2020.107134 ◽

2020 ◽

Vol 112 ◽

pp. 107134 ◽

Cited By ~ 3

Author(s):

J.O. de Moraes ◽

S.T. Hilton ◽

C.I. Moraru

Keyword(s):

Cheddar Cheese ◽

Listeria Innocua ◽

Refrigerated Storage ◽

Pulsed Light ◽

Starch Films

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Effects of electron‐beam irradiation on inoculated Listeria innocua, microbiological and physicochemical quality of fresh noodles during refrigerated storage

Food Science & Nutrition ◽

10.1002/fsn3.1277 ◽

2019 ◽

Vol 8 (1) ◽

pp. 114-123

Author(s):

Feifei Shi ◽

Hongwei Zhao ◽

Hongbo Song ◽

Weiling Guo ◽

Li Wang ◽

...

Keyword(s):

Electron Beam ◽

Electron Beam Irradiation ◽

Listeria Innocua ◽

Refrigerated Storage ◽

Beam Irradiation ◽

Physicochemical Quality

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Intensive pulsed light pretreatment combined with controlled temperature and humidity for convection drying to reduce browning and improve quality of dried shiitake mushrooms

Journal of the Science of Food and Agriculture ◽

10.1002/jsfa.11212 ◽

2021 ◽

Author(s):

Jin Zhang ◽

Abu ElGasim A Yagoub ◽

Yanhui Sun ◽

Arun S Mujumdar ◽

Haile Ma ◽

...

Keyword(s):

Improve Quality ◽

Pulsed Light ◽

Temperature And Humidity ◽

Shiitake Mushrooms

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Quality of low-fat pork sausages with tomato powder as colour and functional additive during refrigerated storage

Journal of Food Science and Technology ◽

10.1007/s13197-010-0182-2 ◽

2010 ◽

Vol 48 (5) ◽

pp. 591-597 ◽

Cited By ~ 18

Author(s):

Il-Suk Kim ◽

Sang-Keun Jin ◽

Prabhat Kumar Mandal ◽

Suk-Nam Kang

Keyword(s):

Refrigerated Storage ◽

Low Fat ◽

Functional Additive ◽

Pork Sausages ◽

Tomato Powder

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Improvement of sensory quality of reduced fat Cheddar cheese by a Lactobacillus adjunct

Food Research International ◽

10.1016/s0963-9969(96)00054-3 ◽

1997 ◽

Vol 30 (1) ◽

pp. 35-40 ◽

Cited By ~ 31

Author(s):

M.A. Drake ◽

T.D. Boylston ◽

K.D. Spence ◽

B.G. Swanson

Keyword(s):

Sensory Quality ◽

Cheddar Cheese ◽

Reduced Fat

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Effect of refrigerated storage on muscle lipid quality of sea bass (Dicentrarchus labrax) fed on diets containing different levels of vitamin E

Food Chemistry ◽

10.1016/s0308-8146(99)00190-9 ◽

2000 ◽

Vol 68 (3) ◽

pp. 289-293 ◽

Cited By ~ 48

Author(s):

M Pirini

Keyword(s):

Vitamin E ◽

Dicentrarchus Labrax ◽

Sea Bass ◽

Refrigerated Storage ◽

Muscle Lipid ◽

Lipid Quality ◽

Different Levels

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Development of chitosan-nanoparticle film based materials for controlled quality of minced beef during refrigerated storage

10.1063/1.3515545 ◽

2010 ◽

Author(s):

Erdawati ◽

Mikrajuddin Abdullah ◽

Khairurrijal

Keyword(s):

Refrigerated Storage ◽

Minced Beef ◽

Chitosan Nanoparticle ◽

Nanoparticle Film

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Sensory Evaluation of Allium sativum - Cheddar Cheese in the Presence and Absence of Fish Collagen during Ripening and Refrigerated Storage

Journal of Food & Industrial Microbiology ◽

10.4172/2572-4134.1000115 ◽

2016 ◽

Vol 02 (02) ◽

Cited By ~ 1

Author(s):

Amal Shori B ◽

Salihin BA ◽

Sien Hoen SL

Keyword(s):

Sensory Evaluation ◽

Allium Sativum ◽

Cheddar Cheese ◽

Refrigerated Storage ◽

Fish Collagen ◽

Presence And Absence

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Effects of 1-methylcyclopropene and gaseous ozone on Listeria innocua survival and fruit quality of Granny Smith apples during long-term commercial cold storage

Food Microbiology ◽

10.1016/j.fm.2021.103922 ◽

2021 ◽

pp. 103922

Author(s):

Lina Sheng ◽

Xiaoye Shen ◽

Yuan Su ◽

Yansong Xue ◽

Hui Gao ◽

...

Keyword(s):

Fruit Quality ◽

Cold Storage ◽

Listeria Innocua ◽

Gaseous Ozone

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Effect of green tea extract, ginger essential oil and nanofibrillated cellulose reinforcements in starch films on the keeping quality of strawberries

Journal of Food Processing and Preservation ◽

10.1111/jfpp.16109 ◽

2021 ◽

Author(s):

Renette Rodrigues ◽

Sharmila Patil ◽

Jyoti Dhakane‐Lad ◽

Vigneshwaran Nadanathangam ◽

Archana Mahapatra

Keyword(s):

Essential Oil ◽

Green Tea ◽

Nanofibrillated Cellulose ◽

Green Tea Extract ◽

Keeping Quality ◽

Starch Films ◽

Tea Extract

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The effects of edible chitosan-based coatings on flavor quality of raw grass carp (Ctenopharyngodon idellus) fillets during refrigerated storage

Food Chemistry ◽

10.1016/j.foodchem.2017.09.037 ◽

2018 ◽

Vol 242 ◽

pp. 412-420 ◽

Cited By ~ 70

Author(s):

Dawei Yu ◽

Yanshun Xu ◽

Joe M. Regenstein ◽

Wenshui Xia ◽

Fang Yang ◽

...

Keyword(s):

Grass Carp ◽

Refrigerated Storage ◽

Ctenopharyngodon Idellus ◽

Flavor Quality

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