Å Hansen,ÅS Hansen,ÅS Hansen - 《Handbook of Food & Beverage Fermentation Technology》 被引量: 190发表: 2004年 Special Issue 'Food Fermentations: Microorganisms in Food Production and Preservation': Editorial For centuries, microorganisms have been exploited for the production and preservation...
food spoilagemathematical modellingpredictive microbiologyThe levels of microorganisms in food ecosystems can be controlled by diverse factors such as temperature, pH, water activity or preservatives, which determine their growth, survival or inactivation. Predictive microbiology is a multidisciplinary area of...
Canning is also a popular method of food preservation. In this process, food is heated to a high temperature to kill bacteria and other microorganisms. Then, the food is sealed in airtight containers to prevent the entry of new microorganisms. The high temperature and airtight seal help to pre...
Interventions to Inhibit or Inactivate Bacterial Pathogens in Foods The goal of food preservation is to maintain products in a safe, edible condition until consumed. Deterioration of foods may be caused by natural enzymes, air, or spoilage microorganisms, all of which may cause a food to be ...
It is generally accepted that the formation of kerogens is the result of the so-called depolymerization-recondensation pathway (Tissot and Welte, 1984; Durand, 1980), Thus, naturally occurring macromolecular substances such as polysaccharides and protein
Berg G (2009) Plant–microbe interactions promoting plant growth and health: perspectives for controlled use of microorganisms in agriculture. Appl Microbiol Biotechnol 84:11–18 Article PubMed CAS Google Scholar Berg G, Rybakova D, Grube M, Köberl M (2016) The plant microbiome explored: im...
Preservation techniques require knowledge of the chemical reactions that take place during the processing of food. For example, canning uses a combination of heat and pressure to kill microorganisms and slow the rate of decay. In addition, chemical preservatives, such as sodium benzoate, are added ...
Mangroves are coastal hotspots for carbon storage and yet face multiple threats from anthropogenic activities. Here we explore the role of iron-mediated organomineral interactions (FeOMIs) in soil organic carbon (SOC) stabilization and their sensitivity
Climate change has posed a significant threat to agricultural productivity in recent years. Due to their sessile nature, plants are vulnerable to various b
(AMR) refers to microorganisms becoming resistant to antibiotics that were designed and expected to kill them. Prior to the COVID-19 pandemic, AMR was recognised by the World Health Organization as the central priority area with growing public awareness of the threat AMR now presents. The Review...