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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 This research investigated the physio-chemical and microbial quality characteristics of dry fermented sausage from selected Pediococcus strains: P. acidiliactici (PE1) and P. pentosaceus (PE2) as compared to com...

ABSTRACT Soil, water, and nutrient loss by water erosion are among the main factors leading to land degradation, decreasing soil productivity and the provision of ecosystem services. The Cerrado-Amazon ecotone in western...

Abstract The objective of this study was to determine the effects of yeast cultures (Candida zeylanoides and Debaryomyces hansenii) isolated from traditionally dry fermented Turkish sucuks, on some physicochemical and mi...

Abstract This study investigated the possible improvement in the antioxidative status and quality characteristics of ready-to-eat (RTE) Samgyetang after adding various black garlic (BG) extracts. The antioxidant activity...

Approximately 1 billion ha of the global land surface is currently salt-affected, representing about 7% of the earth's land surface. Whereas most of it results from natural geochemical processes, an estimated 30% of irri...

Abstract Food additives are required to maintain the freshness and quality of foods, particularly meats. However, chemical additives may not be preferred by consumers, and natural materials with antimicrobial and antioxi...