Florida Department of Agriculture and Consumer Services, Division of Plant Industry, Entomology Circular 230, Gainesville, FL Reviews and Revisions Found Here: University of Florida Extension DPI Entomology Circulars No. 4, 230, and 273, EENY-214 (IN371), University of Florida Institute of Food ...
the effect on produce quality, microbial contamination and safety, and MAP of specific fresh food products such as pomegranate, mushroom and fish. None of these reviews extensively covered the role of predictive microbiology,
EOs and plant extracts containing bioactive compounds have been reported as potential substitutes for chemical additives to ensure food quality and safety of fruits during postharvest storage [26]. Therefore, this review reports the different polysaccharide-based coatings fortified with plant EOs and ...
In the process of transportation, the potential decay of fresh food should be considered so that the initial transportation quantity should be increased. Fresh agricultural products finally arrive at the demand site for sale. In terms of traffic scheduling planning, how to effectively avoid risks ...
meets the highest safety standards and lab approval in the industry. our goal is to bring you a consumer-friendly version of large, expensive commercial food cleaning devices. used this today to clean my fruit. came ready to go just needed to charge first. took five minutes to clean the ...
Review ReportsVersions Notes Simple Summary A method of increasing the shelf life of gutted sea bass and sea bream packaged under vacuum and stored at 6 ± 2 °C (simulating supermarkets and consumer fridges) through the use of bioprotective starter cultures was studied. An increase in the shel...
Review ReportsVersions Notes Abstract The demand for healthy foods without artificial food additives is constantly increasing. Hence, natural food preservation methods using bioprotective cultures could be an alternative to chemical preservatives. Thus, the main purpose of this work was to screen the ind...
As a matter of fact, the deformability, the resistance to break, and the compactness of a food as observed during mastication and the energy related to these operations induce a pool of sensorial stimuli in the consumer which contribute to the judgment on the quality of the food. In this st...