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2015, Food biology series, ISBN 1482223082, vii, 380
"Fermentation is one of the oldest technologies for processing of food and beverages to improve qualities such as extended shelf-life and organoleptic... 
TECHNOLOGY & ENGINEERING / Food Science | Biotechnology | Microbiology | Fermented foods | Fermentation | Food
Book
11/2017, 1, Food Biology Series, ISBN 1498788432, Volume 1, 364
Food traceability is a growing consumer concern worldwide. Traceability is undertaken primarily at the administrative level, where the use of advanced... 
Food industry and trade | Food Laws & Regulations | Analytical Chemistry | Processing | Food industry and trade-Safety measures | Food adulteration and inspection | Food industry and trade-Quality control | Food supply
eBook
2017, Food biology series, ISBN 113863784X
Web Resource
2016, Food biology series, ISBN 9781498740791
Web Resource
04/2016, ISBN 9781498740791, Volume Part I, 364
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy... 
Fermented foods | Biochemistry | Food
eBook
Nature Medicine, ISSN 1078-8956, 12/2015, Volume 21, Issue 12, pp. 1497 - 1501
Journal Article
OCL - Oilseeds and fats, Crops and Lipids, ISSN 2272-6977, 11/2016, Volume 23, Issue 6, p. D609
The present article is aimed at presenting various types of certification standards which are presently – or could be – applied to the production of palm oil.... 
Traceability | Labelling | Palm oil | RSPO | Certification | Construction standards | Vegetable oils | Certification testing | Oil | Trustworthiness | Labels | Multidisciplinary research | Confusion | Standards | labelling | traceability | palm oil
Journal Article
Food Hydrocolloids, ISSN 0268-005X, 03/2013, Volume 30, Issue 2, pp. 576 - 580
Effects of lactoperoxidase system (LPOS) incorporated directly into chitosan films at different concentrations (0.5, 1 and 1.5%) were studied. Films obtained... 
Xanthomonas campestris | Edible chitosan film | Mangoes | Colletotrichum gloeosporioides | Lasiodiplodia theobromae | Lactoperoxidase system | LISTERIA-MONOCYTOGENES | ACIDS | FOOD SCIENCE & TECHNOLOGY | NISIN | INHIBITION | ANTIBACTERIAL ACTIVITY | THIOCYANATE | ANTIFUNGAL | CHEMISTRY, APPLIED | TOMATO | Enzymes | Analysis | Permeability
Journal Article
04/2016, Food Biology Series, ISBN 9781498740791, 413
Traditional fermented foods are not only the staple food for most of developing countries but also the key healthy food for developed countries. As the healthy... 
Food Biotechnology | Food Microbiology | Processing | Fermented foods
eBook
Food Control, ISSN 0956-7135, 02/2015, Volume 48, pp. 117 - 122
This study aimed to evaluate molecular microbial markers associated with cocoa fermentation and drying steps. The dynamics of microbial populations were... 
PCR-DGGE | Post-harvest | Bacterial | Cocoa drying | Yeast ecology | Cocoa fermentation | SPECIES-DIVERSITY | HEAP FERMENTATION | MAIZE DOUGH | 16S RDNA | FOOD SCIENCE & TECHNOLOGY | POPULATIONS | GHANAIAN | GRADIENT GEL-ELECTROPHORESIS | COMMUNITY DYNAMICS | LACTIC-ACID BACTERIA | Bacteria | RNA | Cocoa | Analysis
Journal Article
Journal of Orthopaedic Research, ISSN 0736-0266, 10/2017, Volume 35, Issue 10, pp. 2307 - 2312
Journal Article
Critical Reviews in Food Science and Nutrition, ISSN 1040-8398, 01/2016, Volume 56, Issue 2, pp. 306 - 317
Journal Article
Journal of the Science of Food and Agriculture, ISSN 0022-5142, 11/2019, Volume 99, Issue 14, pp. 6307 - 6314
BACKGROUND Pulque bread is a traditional Mexican product obtained by fermentation using microflora present only in pulque. In this study, the possibility of... 
pulque | pulque bread | sensory evaluation | antioxidant activity | Antioxidants | Consortia | Usage | Microbiota (Symbiotic organisms) | Fermentation | Bread | Laboratories | Weight loss | Microflora | Raw materials | Acidity | Flour | Specific volume | Organic chemistry | Parameter modification | Microorganisms | Starters | Malt | Wheat | Baking | Rye
Journal Article
Food Control, ISSN 0956-7135, 03/2020, Volume 109, p. 106925
Organic food products are subjected to high risk of fraud in Europe. Food traceability and authenticity of foods are mainly ensured by administrative means and... 
Traceability | Authenticity | Food safety | Food quality | Organic foods | Bacterial flora | Fruits | Banana
Journal Article
01/2017, ISBN 113863784X
Book
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