Library

Edible oleogels for the oral delivery of lipid soluble molecules

Edible oleogels for the oral delivery of lipid soluble molecules: Composition and structural design considerations Food grade crystalline a…

Food Safety – Problems and Solutions

When certain disease-causing bacteria, viruses or parasite contaminate food, they can cause food-related diseases. Another word for such a…

Microbiological Quality of Soft White Cheese

Abstract of Article To determine the hygiene and processing aspects and the microbiological quality of soft white cheese produced tradition…

Sucrose substitution in cake systems is not a piece of cake

Successful sucrose replacement in cake systems requires thorough understanding of its functionality. Time-domain H NMR showed that water in…

Control of Foodborne Biological Hazards by Ionizing Radiations

Ionization radiations are used to ensure food safety and quality. This irradiation process uses ions of beta or gamma rays to inactivate or…

The Concept of Postbiotics

Postbiotic is a term derived from the Greek for ‘post’, meaning after, and ‘bios’, meaning life. Further, the ‘biotic’ family of terms (pro…

FSA Explains: Salmonella

FSA Explains: Salmonella

Incidence of foreign bodies in european foods

This paper contains a comprehensive review of different types of foreign matter reported in Rapid Alert System for Food and Feed (RASFF) du…

Xylella fastidiosa

Xylella fastidiosa is one of the most dangerous plant bacterium in the world, threatening agriculture, the environment and the economy. htt…

Case Studies of Small-Medium Food Enterprises

Case Studies of Small-Medium Food Enterprises around the World- Major Constraints and Benefits from the Implementation of Food Safety Manag…

Ultrasound Application to Improve Meat Quality

High-intensity ultrasound offers an alternative to traditional methods of food preservation and is regarded as a green, versatile, popular,…

Biotechnological Processes in Microbial Amylase Production

Amylase is an important and indispensable enzyme that plays a pivotal role in the field of biotechnology. It is produced mainly from microb…

Nanostructured Colloids in Food Science

Nanostructured colloids are materials with at least one dimension in the nanometer range ( Cristina Coman (November 5th 2018). Nanostructur…

Facts on foodborne pathogens

Foodborne disease is caused by consuming contaminated foods or beverages. Many different disease causing microbes, or pathogens, can contam…

Alternatives for Sugar Replacement in Food Technology

Abstract The physical, chemical, thermal, rheological, and sensory characteristics of spreads with noncarbohydrate nutritive sweeteners (su…

A Guide to Calculating the Shelf Life of Foods

A Guide to Calculating the Shelf Life of Foods What is shelf life? Shelf life is a guide for the consumer of the period of time that food c…

How to Determine the Shelf Life of Food

This guidance document is intended to help food operators who process, prepare and handle food to determine the shelf life of their food pr…

Packaging Design Alternatives for Meat Products

This chapter connects the main requirements of meat product preservation with the most used plastic packaging structures, highlighting the…

Effect of Freezing on the Shelf Life of Salmon

Abstract Food shelf-life extension is important not only to food manufacturers, but also to home refrigeration/freezing appliance companies…

Drying Characteristics and Physical and Nutritional Properties of Shrimp Meat as Affected by Different Traditional Drying Techniques

The influence of different drying methods on physical and nutritional properties of shrimp meat was investigated in this study. Peeled shri…

Structural and Process Design in The Food Industry - In Turkish

hello friends in the file in the file I have completed some of the industrial systems from the beginning of how the installation of the inf…

Microbiological Safety of Kitchen Sponges Used in Food Establishments

Abstract Kitchen sponges are among the possible sources of contaminants in food establishments. The main purpose of the current study was,…

Effect of storage temperature on the physicochemical, nutritional and microbiological quality

Effect of storage temperature on the physicochemical, nutritional and microbiological quality of pasteurised soursop (Annona muricata L.) J…

Physicochemical Changes of Cocoa Beans during Roasting Process

During cocoa beans roasting, there are physicochemical changes that develop the chocolate quality attributes. Roasting systems have a parti…

Virgin Olive Oils

Virgin Olive Oils: Environmental Conditions, Agronomical Factors and Processing Technology Affecting the Chemistry of Flavor Profile Abstra…

Good Manufacturing Practices and Microbial Contamination Sources in Orange Fleshed Sweet Potato Puree Processing Plant in Kenya

Abstract Limited information exists on the status of hygiene and probable sources of microbial contamination in Orange Fleshed Sweet Potato…

Investigating Enzyme Activity of Immobilized Candida rugosa Lipase

Abstract Candida rugosa lipase is a food-grade enzyme that is extensively utilized in the dairy processing industry for milk fat hydrolysis…

Reduction of Aflatoxin M1 Levels during Ethiopian Traditional Fermented Milk (Ergo) Production

Abstract In this study, the reduction of aflatoxin M1 (AFM1) levels during lab-scale ergo production was investigated through determination…

Viability of Molds and Bacteria in Tempeh Processed with Supercritical Carbon Dioxides during Storage

Abstract Application of supercritical carbon dioxide for processing of food products has an impact on microbial inactivation and food quali…

Extra Virgin Olive Oil Quality as Affected by Yeast Species Occurring in the Extraction Process

Abstract In extra virgin olive oil (EVOO) extraction process, the occurrence of yeasts that could affect the quality of olive oil was demon…

Identification of Synthetic Food Colours in Selected Confectioneries and Beverages in Jaffna District, Sri Lanka

Colour is a key component to enhance the ultimate appetizing value and consumer acceptance towards foods and beverages. Synthetic food colo…

Lactic Acid Bacteria and Fermentation of Cereals and Pseudocereals

The usage of lactic acid bacteria (LAB) in food as starters in fermentation technologies has a long tradition. Although the theorized idea…

Changes in Cashew Apple Juice Flavor after Tangential Microfiltration Process

Abstract Cashew is a highly nutritive fruit native to Brazil, but the high astringency of its integral juice limits its acceptability and c…

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications

Pectin Hydrogels: Gel-Forming Behaviors, Mechanisms, and Food Applications Pectin hydrogels have garnered significant attention in the food…

Effect of particle size of selected composite spices on storability of fried meat

Abstract of Article Meat is a good source of many nutrients and protein in the human diet. In this study, strips of marinated beef were dee…

Quality Assessment of Sweet Cherry (Prunus avium) Juice Treated with Different Chemical Preservatives

This research was conducted to assess the quality of sweet cherry juice treated with sodium benzoate and potassium sorbate. The samples wer…

Enzymes as Additives or Processing Aids in Food Biotechnology

Essential in the metabolism of all living organisms, the enzymes are increasingly used to drive chemical reactions outside their natural lo…

Determination of Natamycin in Turkish Yoghurt

This study was aimed at developing RP-HPLC method for determination of natamycin in Turkish yoghurt. Chromatographic separation was achieve…

Sewage Polluted Water Treatment via Chitosan: A Review

Due to the increasing scarcity of water, wastewater treatment and water conditioning are one of the major future issues. Together with the…

Efficacy of Plant Antimicrobials as Preservative in Food

Safe and hygienic food is a requirement for a healthy society. The problem of food-borne outbreaks has built a challenge against the food a…

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract

Antimicrobial Activity and Mechanism of Action of the Amaranthus tricolor Crude Extract against Staphylococcus aureus and Potential Applica…

Mycotoxins analysis using NIR technology

https://foodsafetybrazil.org/gerenciamento-de-micotoxinas-via-espectroscopia-nir/

Composition and Properties of Camel Milk

Abstract Camel is considered as one of the most important and ecologically harmless domesticated animals in the dry region of Asia and Afri…

Migration of Styrene in Yogurt and Dairy Products Packaged in Polystyrene

The European Food Safety Authority is re-evaluating styrene for assessing the safety of food contact materials (FCM) such as polystyrene (P…

Introduction to the microbiology of food processing

Microbiology refers to the study of microorganisms. As the name suggests, microorganisms are organisms that are so small they can only be s…

Nutritional Value of Grain-Based Foods

Grains are fundamental in the daily diets of many people worldwide; they are used for the production of popular foods, such as bread, baker…

New application of Pulsed Electric Field in olive oil production

New application of Pulsed Electric Field in olive oil production

Assessment of Honey Quality in Ghana: A Pilot Study of Honeys Produced in Drobo and Berekum

Abstract Honey is a natural source of food with countless health benefits. This study was to investigate the quality of honey from well-kno…

High Hydrostatic Pressure Treatment of Meat Products

High hydrostatic pressure (HHP) treatment has been described to improve the microbiological safety and shelf life of ready-to-eat (RTE) mea…

The Use of Ultrasound for Preventing Honey Crystallization

The aim of this study was to evaluate the effect of ultrasound treatment for preventing honey crystallization on the physicochemical and mi…

Fish and Fishery Products Hazards and Controls Guidance - Fourth Edition

This guidance is intended to assist processors of fish and fishery products in the development of their Hazard Analysis Critical Control Po…

Kinetic Modeling of 1‐G Ethanol Fermentations

The most recent rise in demand for bioethanol, due mainly to economic and environmental issues, has required highly productive and efficien…

The Role of Endogenous Lipids in the Emulsifying Properties of Cocoa

This paper describes a study in which the emulsifying properties of cocoa material with and without its lipid fraction were explored. This…

Cocoa CRISPR: Gene editing shows promise for improving the ‘chocolate tree’

Use of the powerful gene-editing tool CRISPR-Cas9 could help to breed cacao trees that exhibit desirable traits such as enhanced resistance…

Effect of environmental stresses on the survival and cytotoxicity of Shiga toxin-producing Escherichia coli

Effect of environmental stresses on the survival and cytotoxicity of Shiga toxin-producing Escherichia coli Brian Byongkwon Yoo, Yanhong Li…

Implementation of Food Safety Management Systems along with Other Management Tools

Implementation of Food Safety Management Systems along with Other Management Tools (HAZOP, FMEA, Ishikawa, Pareto). The Case Study of Liste…

Testing the in vitro Effectiveness of Phosvitin and Carvacrol Against Four Pathogens Involved in Major Foodborne Outbreaks

Thank you to Dr. Aura Daraba. Testing the in vitro Effectiveness of Phosvitin and Carvacrol Against Four Pathogens Involved in Major Foodbo…

Dietary Fiber and Availability of Nutrients: A Case Study on Yoghurt as a Food Model

Dietary fibers are consumed from cereals, fruit and vegetables, but now are also added in purified form to food preparations since the role…

Terahertz Non-Contact Monitoring of Cocoa Butter in Chocolate

Abstract Chocolate is widely enjoyed in many sweets and foods all over the world. In cocoa butter, fatty acids combine together and give co…

The Importance of UV-Vis Spectroscopy: Application in Food Products Characterization

There is a great concern about the quality of food products in the current market, since adulterations of them can lead to financial loss a…

Effects of Radiation Technologies on Food Nutritional Quality

Generally, foods are thermally processed to destroy the vegetative microorganisms for food preservation. However, only thermal treatment tr…

Manuka Honey: The Composition and Biological Activity of Manuka Honey

Manuka honey, a monofloral honey derived from the manuka tree (Leptospermum scoparium), has greatly attracted the attention of researchers…

Soy as a Functional Food

Soybean ( Glycine max , L.) has been part of Southeast Asia culture for almost 2 millennia. However, only in the second half of the 19th ce…

Edible protective films and coatings in food industry

Introduction Microorganisms contaminate foods causing food spoilage and poisoning. Therefore, inactivation or inhibition of undesirable mic…

Oxygen Scavengers: An Approach on Food Preservation

(adsbygoogle window.adsbygoogle []).push({}); Many foods are very sensitive for oxygen, which is responsible for the deterioration of many…

Ice cream and ice cream manufacturing

Methods for Detection of Aflatoxins in Agricultural Food Crops

Abstract Aflatoxins are toxic carcinogenic secondary metabolites produced predominantly by two fungal species: Aspergillus flavus and Asper…

Invitation share knowledge via Recent Advances in Food Science

Dear FSTDESK community, Let me start wishing you a Happy, Healthy, Hopeful NEW YEAR with prosperity and without pandemic... I am Anton FICA…

Critical Analysis of Pork QMRA Focusing on Slaughterhouses

Dear, I invite you to read my recent publication Critical Analysis of Pork QMRA Focusing on Slaughterhouses - Lessons from the Past and Fut…

Ethnic Fermented Food Products of Nagaland, India

Ethnic food fermentation process forms one of the oldest methods of food preparation and preservation which not only increases the shelf li…

Fermented Shark

Fermented Shark

Functional Yogurt by Cofermentation of Milk and Papaya Fruit

This study was carried out to determine the potential of adding Fresh skinned papaya pulp (FSP) into yoghurt for the improvement of the fun…

An informative video about sourdough

Michael Gaenzle, a professor of food microbiology at the University of Alberta, explains how to get the most out of your sourdough — with a…

Conventional Processing and Storage on Natural Anthocyanins

(adsbygoogle window.adsbygoogle []).push({}); The effects of extraction, conventional processing and storage on Natural Anthocyanins colora…

The Effect of Walnut Flour on the Physical and Sensory Characteristics of Wheat Bread

Abstract The study was carried out to demonstrate the effect of walnut flour enhancement on the physical, nutritional, and sensory quality…

Chlamydia pneumoniae

Chlamydia pneumoniae This illustration depicts a three-dimensional (3D) computer-generated image of a group of Gram-negative, Chlamydia pne…

Pulsed Electric Fields for Food Processing Technology

Pulsed electric fields PEF is a non-thermal method of food preservation that uses short pulses of electricity for microbial inactivation an…

Help about books

Please, l need some books in: •GLP (good Laboratory practice) •Food safety •Water activity •Food Microbiology

Importance and Applications of Ultrasonic Technology to Improve Food Quality

Nutritional value and quality of food products are very important for a healthy life of human beings. Various modern thermal and nonthermal…

Induced Ripening Agents and Their Effect on Fruit Quality of Banana

Abstract Ripening is a genetically programmed highly coordinated irreversible phenomenon which includes many biochemical changes including…

Food Additives and Processing Aids used in Breadmaking

The main classes of additives used in breadmaking are: (i) oxidants/reductants; (ii) emulsifiers; (iii) hydrocolloids; and (iv) preservativ…

Biological Importance of Essential Oils

Essential oils are the volatile compounds having the oily fragrance. Essential oils are obtained from the different plant parts, and they a…

Bad Bug Book - Handbook of Foodborne Pathogenic Microorganisms and Natural Toxins

Source: U.S. Food and Drug Administration Food safety is a complex issue that has an impact on all segments of society, from the general pu…

Corynebacterium diphtheriae

Corynebacterium diphtheriae Corynebacterium diphtheriae

A smartphone-based early alert system for screening of coliform contamination in drinking water

We present a proof of concept for quick screening and alerting of coliform/E. coli contamination in water samples using a device attached t…

Use of Natural Antimicrobial Agents: A Safe Preservation Approach

Abstract Microorganism contamination at various stages of food chain is one of the major causes for food spoilage that ultimately leads to…

Microorganisms in Honey

Honey is a product with low water activity because of the great amount of sugars (fructose and glucose), and also it has antimicrobial comp…

Trans fatty acid

Although it is known that most of the fatty acids found in nature are in cis form, trans fatty acids, which is a popular topic in nutrition…

Food Additive

Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the…

Water Quality Parameters

Since the industrial revolution in the late eighteenth century, the world has discovered new sources of pollution nearly every day. So, air…

Aromas and Flavours of Fruits

Aromas and flavours play an important role in horticultural crops’ quality, namely in fruits. Plant breeders have made considerable advance…

Postharvest Handling Practices and Perception of Potato Safety among Potato Traders in Nairobi, Kenya

Abstract Postharvest handling of the potato is an important factor not only in preventing postharvest losses but also in maintaining its sa…

Plasma Technology In Food Preservation

Food preservation methods have recently become one of the most frequently discussed issues. One of these preservation methods is microbiolo…

Shelf life of Australian red meat

Australian meat has a reputation around the world for excellent shelf life. The Australian meat industry produces meat products with shelf…

Nutritional Composition of Meat

Meat ranks among one of the most significant, nutritious and favored food item available to masses, which aids in fulfilling most of their…

Manufacturing of Potato Chips and its Quality Improvement

Abstract of Article The current trend in the food industry has shown tremendous growth due to change in lifestyle as well as the variety of…

Determination of Fatty Acid Content

Abstract This study was carried out on Syrian olive oil (SOO) produced from Olea europaea L. cv Kaissy, to determine the influence of diffe…

Cocoa Shell - with Great Potential for Wide Application

Abstract Solving the problem of large quantities of organic waste, which represents an enormous ecological and financial burden for all asp…

The Effects of Supplementing Ingredient Optimized Whey Protein Isolate

Abstract It is common practice for many athletes and active adults to use protein supplements to enhance gains in lean muscle mass, and whe…

The Food Additive Polyglycerol Polyricinoleate (E-476): Structure, Applications, and Production Methods

Abstract The food additive named polyglycerol polyricinoleate (PGPR) and identified with the code E-476 (PGPR) is used as emulsifier in tin…

A video about gelatine

A video about gelatine

Safety, Quality and Processing of Fruits and Vegetables

Nowadays, one of the main objectives of the fruit and vegetable industry is to develop innovative novel products with high quality, safety,…

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper

Effects of Blanching and Natural Convection Solar Drying on Quality Characteristics of Red Pepper Abstract The objective of this work was t…

Effect of Temperature, Time, and Material Thickness on the Dehydration Process of Tomato

Abstract This study aimed to evaluate the effects of temperature, time, and thickness of tomatoes fruits during adiabatic drying process. D…

Pyrolysis of Table Sugar

Table sugars were pyrolyzed at different temperatures (300, 400, and 500°C) in a fixed-bed reactor. The effect of pyrolysis temperature on…

Use of Natural Dietary Spices for Reclamation of Food Quality Impairment by Aflatoxin

Abstract Certain natural dietary spices, in addition to their use in food flavoring and preservation, have the ability to detoxify or degra…

Food Brewing Technology and Brewing Microorganisms

Food brewing technology is an important technology in the modern worldwide food industry, which uses the specific traits of microorganisms…

A Global Presentation on Trends in Food Processing

Nowadays food processing has reached a level that is hard to imagine. Food processing is almost omnipresent. Almost all food consumed in al…

Edible Coating

Postharvest losses are rampant due to lack of proper storage conditions and handling of the fresh food products. The perishable nature of f…

Olive Oil Phenols

olive-oil-phenols.pdf attachment (1.4 MB) Abstract Olive oils contain numerous substances that have a beneficial role in human health. Phen…

COVID-19 RESTAURANTS GUIDANCE AND BEST PRACTICES - Master DEC- 2021 - 16 VERSIONS

This Best Practices Guidance contains an international directory of guidelines and best practices recommendations for the care and preventi…

Potential Hazards Associated with Raw Donkey Milk Consumption: A Review

Abstract Donkey milk can be used as a substitute for infants and children who suffer from cow milk proteins intolerance and multiple food h…

Preservation of Seafoods by Hurdle Technology

Fish and seafoods are a highly perishable product due to the biochemical composition and the high microbial load on the skin and gills of f…