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Food Microbiology
IF
4.09
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4094
Papers 4072
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Published on Oct 1, 2019in Food Microbiology 4.09
Shiliang Jia4
Estimated H-index: 4
(China Agricultural University),
Yiming Liu (China Agricultural University)+ 5 AuthorsYongkang Luo16
Estimated H-index: 16
(China Agricultural University)
Abstract This study evaluated the effects of e-Polylysine and ice storage on microbiota composition and quality attributes of Pacific white shrimp stored at 0 °C. The sensorial shelf-life of control, 0.1% e-Polylysine treated group, and ice stored group were 5, 8, and 7 days, respectively. Microbiota composition was explored by the Illumina-MiSeq high throughput sequencing targeting of 16S rRNA genes. At the time of sensory rejection, Pseudoalteromonas , followed by Candidatus Bacilloplama and P...
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Published on Oct 1, 2019in Food Microbiology 4.09
Angélica Olivier Bernardi4
Estimated H-index: 4
(Universidade Federal de Santa Maria),
Andrieli Stefanello2
Estimated H-index: 2
(Universidade Federal de Santa Maria)
+ 2 AuthorsMarina Venturini Copetti13
Estimated H-index: 13
(Universidade Federal de Santa Maria)
Abstract Information on the sensitivity of spoilage fungi of bakery products to sanitizing agents is scarce in the literature. Thus, the aim of this study was to evaluate the antifungal activity of different classes of commercial sanitizers, which have permitted use in the food industry, on the main fungi involved in spoiling bakery products. The tests were carried out according to the protocol for testing the antifungal effect of chemical sanitizers of the European Committee for Standardization...
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Published on May 1, 2019in Food Microbiology 4.09
Iolanda Nicolau-Lapeña (University of Lleida), Maribel Abadias30
Estimated H-index: 30
+ 3 AuthorsInmaculada Viñas24
Estimated H-index: 24
(University of Lleida)
Abstract The risk posed by outbreaks associated with strawberries together with the safety issues of by-products from chlorine disinfection in the fruit industry has led to a search for alternative sanitizers. The disinfection capacity of peracetic acid (PA) at three concentrations (20, 40 and 80 ppm) and washing times (1 and 2 min) was compared to sodium hypochlorite (200 ppm) (NaClO) treatments and a water control, and its influence on the physico-chemical, biochemical and nutritional quality ...
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Published on Oct 1, 2019in Food Microbiology 4.09
Hang Wang2
Estimated H-index: 2
,
Xiaojie Qin + 4 AuthorsChun-Hui Zhang2
Estimated H-index: 2
Abstract The processing environment of broiler processing plants is a potential major source of bacterial contamination of broiler carcasses. This study investigated the effect of processing water and processing time on the microbial diversity of yellow-feathered broiler carcasses at select stages of slaughter during one commercial processing day using a high-throughput sequencing technique targeting the V3 V4 region of the 16S RNA gene. Our results demonstrated that Firmicutes and Proteobacteri...
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