Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Rice --- Rice --- Jellification --- Jellification --- Hydrolysis --- Hydrolysis --- Rancidity --- Rancidity --- Quality --- Quality --- chemicophysical properties --- chemicophysical properties

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

From beef to baked goods, fish to flour, antioxidants are added to preserve the shelf life of foods and ensure consumer acceptability. These production-added components may also contribute to the overall availability of essential nutrients for intake as well as the prevention of the development of unwelcome product characteristics such as off-flavours or colours. However, there are processes that reduce the amount of naturally occurring antioxidants and awareness of that potential is just as important for those in product research and development. There is a practical need to unders

Antioxidants. --- Food industry and trade. --- Food --- Rancidity. --- Vitamin content. --- Oils and fats --- Vitamin content of food --- Vitamins --- Food preparation industry --- Food processing --- Food processing industry --- Food technology --- Food trade --- Agricultural processing industries --- Processed foods --- Chemical inhibitors --- Composition --- Processing

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Ensuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue “Study of Microbiological Safety in the Food Chain” was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled “Study of Microbiological Safety in the Food Chain” consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods.

Humanities --- Social interaction --- antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese --- n/a

Choose an application

• Reference Manager
• EndNote
• RefWorks (Direct export to RefWorks)

Ensuring microbiological safety in the food (of animal origin) chain is a challenging task due to the complex interactions among animals, humans and the environment. However, technological and analytical advances in recent years have provided a broader insight into microbiological hazards in the food chain and risk assessment. The objective of the proposed Special Issue “Study of Microbiological Safety in the Food Chain” was therefore to obtain scientific papers addressing microbiological hazards in the food chain, such as bacterial antimicrobial resistance, bacterial or fungal spoilage of foods, the antimicrobial potential of the indigenous microbiota, the aminogenic or amine-reducing capacity of the microbiota, and papers that apply novel methods to study the food microbiome to discover potential, previously unknown microbial hazards. This Special Issue of the journal Processes entitled “Study of Microbiological Safety in the Food Chain” consists of nine research papers and one review paper. Four papers focus on the microbiological aspects of milk and dairy products, three on meat and meat products, two on eggs, and one on various market foods. The microorganisms of interest were species of lactobacilli, enterococci and molds, Yersinia enterocolitica, Bacillus cereus and the general microbiota in certain foods.

Humanities --- Social interaction --- antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese --- antimicrobial resistance --- Lactobacillus johnsonii --- Lactobacillus zeae --- MALDI-TOF-MS --- milk --- PCR --- mold --- egg --- Penicillium --- colony morphology --- Ehrlich reaction --- creatine --- restriction enzyme --- PCR-ITS-RFLP --- egg quality --- Cladosporium --- Fusarium --- raw goat milk --- enterococcal species --- safety --- virulence factor --- bacteriocins --- meat safety --- biological hazards --- Yersinia enterocolitica --- Toxoplasma gondii --- food chain information --- emerging foodborne pathogens --- Bacillus --- probiotics --- ewe --- milk lump cheese --- microbiome --- microbial flora --- dry aged beef --- rancidity --- index --- meat products --- dry-cured hams --- sensory evaluation --- surface moulds --- Aspergillus --- Croatian regions --- biogenic amines --- enterococci --- lactobacilli --- lactococci --- ripened cheese