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Electrochemically activated water reduces contamination by Salmonella Heidelberg in chicken breasts

电化学激活水可减少鸡胸肉中的桑莫沙门氏菌污染

Daiane Elisa Wilsmann,Thales Quedi Furian,Daiane Carvalho et al.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 2025 Mar 20:10820132251328795. DOI:10.1177/10820132251328795

Characterization of the rheological and technological properties of the plant-based ice cream of the açaí and jabuticaba peel flour with faba bean protein

巴西红莓和洋李果皮粉结合蚕豆蛋白的植物基冰淇淋流变特性和工艺特性分析

Nátali Silva Teixeira,Davy William Hidalgo Chávez,Ana Carolina Sampaio Doria Chaves et al.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 2025 Mar 17:10820132251326695. DOI:10.1177/10820132251326695

Bioactive chitosan based coating incorporated with essential oil to inactivate foodborne pathogen microorganisms and improve quality parameters of beef burger

含有精油的生物活性壳聚糖基涂层用于灭活食源性病原微生物并改善牛肉饼的质量参数

Abdul Basit M Gaba,Mohamed A Hassan,Ashraf A Abd El-Tawab et al.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 2025 Mar 14:10820132251323937. DOI:10.1177/10820132251323937

Microbial safety and quality indicators of UV-treated tropical fruit beverages

紫外线处理的热带水果饮料的微生物安全和质量指标

Gabriela Rojas,Patricia Esquivel,Oscar Acosta et al.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 2025 Mar 11:10820132251324685. DOI:10.1177/10820132251324685

Improving microbiological safety and quality of apple juice through lactic acid sanitization and Lacticaseibacillus casei biopreservation

通过乳酸消毒和乳酸片球菌生物保存来提高苹果汁的微生物安全性和质量

Cristina Barbosa Pereira,Felipe Honorato da Silva,Wilson José Fernandes Lemos Junior et al.

Food science and technology international = Ciencia y tecnologia de los alimentos internacional. 2025 Mar 11:10820132251322277. DOI:10.1177/10820132251322277

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