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Materias / palabras clave: Tecnología de los alimentos; Calidad; Industria alimentaria; Control de alimentos; Food; Analysis; Food industry and trade; Quality control; Quality

Materias / palabras clave: Alimentos; Microbiología; Control de alimentos; Control de calidad; Food; Analysis; Food industry and trade; Quality control; Microbiology; Análisis de alimentos

Materias / palabras clave: Hazard Analysis and Critical Control Point (Food safety system); Quality control; Auditing; Análisis de peligros y puntos de control crítico; Control de calidad; Auditoría

Materias / palabras clave: Alimentos; Control de calidad; Food handling; Food industry and trade; Quality control

Abstract Germ-remaining rice is prized for its high nutritional density, but its intense metabolic activity accelerates quality deterioration and severely curtails shelf life. Silkworm pupa chitosan has excellent antioxi...

Abstract The composition of turmeric powder (TP) can affect the quality properties and storage characteristics of pyeonyuk; however, the appropriate addition level of TP in pyeonyuk has not been established. To address t...

Abstract We investigated the quality properties and bacteria diversity of pork salami containing homemade kimchi powder (KP). Pork salamis were manufactured with commercial starter culture (control), and 1% KP (KP1), 3% ...

Abstract Effects of quality, physicochemical properties and antioxidants in Camembert cheese added with red ginseng powder (RGP) were investigated. Cheese samples were prepared with 0.05%, 0.10%, 0.15% and 0.20% RGP. and...

Abstract Background Nutritional status and lifestyle during the preconception phase, the months and years before conception, may have substantial impact on the health of the next generation. Diet quality during these yea...

Abstract The effects of phosphate alternatives on meat quality in marinated chicken were investigated with the application of chilling and freezing. Breast muscles were injected with solution of the green weight containi...

Abstract This study aimed to investigate the effects of dry aging on the quality of pork loin. Longissimus lumborum muscles were dissected from the right half of five pork carcasses and were used as the control samples. ...

Abstract The objective of this study was to evaluate the effect of different levels of palm kernel meal (PKM), an alternative to corn, on the quality of pork. A total of 72 crossbred pigs ([Yorkshire × Landrace] × Duro...

Abstract This study aimed to determine the physicochemical properties (proximate composition, color, pH, salinity, water holding capacity (WHC), curing yield, and shear force) and sensory properties (electric nose and se...

Abstract Animal-derived foods, such as meat and dairy products, are prone to spoilage by psychrotrophic bacteria due to their high-water activity and nutritional value. These bacteria can grow at refrigerated temperature...

With the continuous improvement of living standards， food safety issues have increasingly become a focal point of social concern， among which the problem of plasticizer contamination in food has garnered significant ...

The purpose of this article is to systematise knowledge on food safety from a theoretical and legal perspective. The research methodology is based on desk research, involving an analysis of scientific literature, legal d...

Food texture is increasingly recognized as a determinant of nutritional safety, metabolic regulation, and overall health. However, conventional approaches to texture modification rely primarily on hydrocolloids, mechanic...

The primary reason for significant post-harvest losses globally stems from the infestation of insect pests. These beetles, as they progress through their life cycle, lead to the deterioration of stored food, capable of d...

Abstract The purpose of this study was to analyze whether seawater has positive effects on appearance characteristics, such as CIE a*, and to determine the gas composition concentration that is suitable for maintaining i...

ObjectiveTo explore the characteristics of pesticide residues in commercially available vegetables in Wuxi City， and evaluate the dietary exposure risks of residents.MethodsOne hundred and twenty seven commercially ava...

An Automatic Guided Vehicle (AGV) is an automated vehicle used to support the delivery of food and beverages in restaurant service systems, where manual methods still carry risks of delays and spillage. This study design...

This study aimed to characterize and quantify essential and potentially toxic elements in commonly consumed spices in order to evaluate their nutritional value and assess possible food-safety risks related to metal conta...

Abstract This study investigated the antioxidant activity of radish seed oil (RSO) and its effects on the quality and storage characteristics of pork patties. To assess the antioxidant capacity of RSO, this study analyze...

Abstract In the present study, comparative efficacy of natural as well as synthetic tenderizers on the quality characteristics of restructured spent hen meat slices (RSHS) was studied. Four different batches of RSHS viz....