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Oregano and Rosemary Essential Oils in Collagen Fiber and Polyvinyl Alcohol Films: Application as Biodegradable Active Packaging for Ready-to-Eat Meat Products: 《Food and Nutrition Sciences》2025年第1期1-27,共27页Suslin Raatz Thiel Cássio Poerschke Rodrigues José Dilson Francisco da Silva Mari Silvia Rodrigues de Oliveira Stephanie Reis Ribeiro Rosa Cristina Prestes Ernesto Hashime Kubota Roger Wagner Renius Mello; Developing packaging using biomaterials offers a solution to the problem of solid plastic waste in urban areas. However, selecting suitable materials remains challenging, particularly when the packaging is intended fo...; 关键词：Lipid Oxidation Escherichia coli Principal Component Analysis Bioactive Compounds Shelf Life Mechanical Properties

Risk assessment of Bacillus cereus in lettuce grown in open-feld and greenhouse farming systems in China:A comparative study: 《Food Quality and Safety》2024年第2期268-277,共10页Yang Qu ShenghaoYu Haotian Gu WenWang WenboWang Zhaoying He Hong Shan Min Gao Xin Zhao ChaoWei TingtingTao Guanghua Zhao Changyan Zhou Yujuan Suo; supported by the Shanghai Agriculture Applied Technology Development Program,China(No.X20210302);the Shanghai Sailing Program(No.22YF1440800);the Special Project of Agriculture Produce Quality Safety Risk Assessment(Nos.GJFP2019005 and GJFP20220205);from the Ministry of Agriculture the Rural Affairs of the People’s Republic of China,and the Applied Basic Research Project of Shanghai Academy of Agricultural Sciences(CN)(No.202309).; Objectives:Bacillus cereus isolates from vegetables can cause diarrheal syndrome food poisoning.Lettuce,the most highly consumed readyto-eat vegetable,poses a signifcant risk of B.cereus exposure.Hence,B.cereus monito...; 关键词：Diarrheal syndrome food poisoning ready-to-eat vegetable GREENHOUSE microbial risk assessment

Effects of Lactobacillus paracasei N1115 on gut microbial imbalance and liver function in patients with hepatitis B-related cirrhosis: 《World Journal of Gastroenterology》2024年第11期1556-1571,共16页Yan-Chao Hu Xiang-Chun Ding Hui-Juan Liu Wan-Long Ma Xue-Yan Feng Li-Na Ma; Supported by The Health System Research Project of Ningxia Hui Autonomous Region of China,No.2022-NWKY-061.; BACKGROUND Hepatitis B cirrhosis(HBC)is a chronic disease characterized by irreversible diffuse liver damage and aggravated by intestinal microbial imbalance and metabolic dysfunction.Although the relationship between...; 关键词：Hepatitis B cirrhosis N1115 ready-to-eat lactobacillus Inflammation Liver function Lachnospiraceae incertae sedis Probiotic

Efficient aluminum removal and microorganism inhibition in ready-to-eat jellyfish by slightly acidic electrolyzed water: 《Food Bioscience》2023年第3期1051-1059,共9页Chunsheng Li Wanqing Sun Shucheng Liu Chuang Pan Di Wang Yang Feng Jianwei Cen Shengjun Chen; financially supported by the Guangdong Provincial Special Fund For Modern Agriculture Industry Technology Innovation Teams(2023KJ151);the Youth Talent Support Programme of Guangdong Provincial Association for Science and Technology(SKXRC202210);the Central Public-interest Scientific Institution Basal Research Fund,CAFS(2020TD69);the Key Laboratory of Aquatic Product Processing,Ministry of Agriculture and Rural Affairs,China(NYJG201309).; Ready-to-eat jellyfish production is restricted by the high aluminum residue and unable use of thermal sterilization.In this study,the combined dealumination and sterilization by slightly acidic electrolyzed water(SAE...; 关键词：Ready-to-eat jellyfish Slightly acidic electrolyzed water ALUMINUM Microbial community Correlation network

Non-enzymatic browning path analysis of ready-to-eat crayfish(Promcambarus clarkii)tails during thermal treatment and storage被引量：1: 《Food Bioscience》2023年第1期1100-1108,共9页Qixing Jiang Huimin Shen Pei Gao Peipei Yu Fang Yang Yanshun Xu Dawei Yu Wenshui Xia Lishi Wang; supported by the National Key R&D Program of China(2019YFC1606002).; This study was carried out to reveal the browning path of ready-to-eat(RTE)crayfish tails during thermal treatment and storage using path analysis.Maillard reactions,lipid oxidation,and phenol oxidation were evaluated...; 关键词：RTE crayfish Tails Non-enzymatic browning Path analysis Maillard reaction Lipid oxidation

Quality Changes and Safety Evaluation of Ready-to-Eat Roasted Antarctic Krill(Euphausia superba)During Storage at Room Temperature(25℃)被引量：1: 《Journal of Ocean University of China》2023年第1期235-241,共7页YANG Xu SHI Yongfu CAI Youqiong CHI Hai; supported by the National Key R&D Program of China(Nos.2020YFD0901204,2017YFC1600706);the Natural Science Foundation of Shanghai(No.22ZR 1478500)。; The objective of this study was to determine the quality changes and shelf life of ready-to-eat roasted Antarctic krill,either untreated(CT)or treated with sodium diacetate(SD)or sodium diacetate and a deoxidizer(SDD)...; 关键词：Antarctic krill ready-to-eat product ANTIOXIDANT quality changes shelf life safety potential

Microencapsulated oregano and cinnamon essential oils as a natural alternative to reduce Listeria monocytogenes in Italian salami被引量：1: 《Food Bioscience》2022年第6期1766-1773,共8页Franciele Maria Gottardo Bárbara Biduski Lára Franco dos Santos Jucilene Sena dos Santos Laura Beatriz Rodrigues Luciana Ruschel dos Santos; the FAPERGS(process#19/2551-0001886-0)for partly funding the study;financed in part by the Coordenaç˜ao de Aperfeiçoamento de Pessoal de Nível Superior-Brazil(CAPES)-Finance Code 001.; Meat products are classified as perishable foods and have favourable conditions for the multiplication of microorganisms such as Listeria monocytogenes,an important pathogen associated with ready-to-eat foods.Natural ...; 关键词：Natural antimicrobial Sodium alginate READY-TO-EAT ENCAPSULATION

Impact of lactic acid bacteria on the control of Listeria monocytogenes in ready-to-eat foods被引量：4: 《Food Quality and Safety》2022年第3期375-385,共11页Laura Webb Luyao Ma Xiaonan Lu; funded by the McGill Start-up Fund,Canada。; Due to the increased demand for ready-to-eat(RTE)minimally processed foods,alternatives to chemical and thermal preservation methods to maintain food safety are highly demanded.A significant safety hazard in RTE food ...; 关键词：Ready-to-eat food products lactic acid bacteria Listeria monocytogenes food safety

Effects of decontamination treatment combined with natural chemicals and/or ultra-high pressure on the quality and safety of ready-to-eat wine-pickled mud snails(Bullacta exarata)被引量：1: 《Food Quality and Safety》2021年第2期195-203,共9页Xiaoqian Zou Sijia Peng Chunxia Pang Junhao Wang Mohamed Hawali Bata Gouda Chuanlai Du Jubo Yu Haibo Luo Li Jiang; the Major Project of Agricultural in Ningbo(No.2017C110009),China.; Ready-to-eat wine-pickled mud snails(Bullacta exarata)typically host a large number of microorganisms and are frequently contaminated with pathogenic bacteria during processing,resulting in a higher risk for foodborne...; 关键词：Ultrasonic cleaning lllumina MiSeq bacterial diversity foodborne illness shelf-life

Microbiological assessment of street foods at the point of sale in Maputo(Mozambique)被引量：1: 《Food Quality and Safety》2021年第1期22-30,共9页Acacio Salamandaneu Ana Carla Silva Luisa Brito Manuel Malfeito-Ferreira; supported by the national funds through FCT:Foundation for Science and Technology,Portugal,I.P.,under the project UID/AGR/04129/2020(LEAF).; Objectives:The aim of this study was to assess the microbiological quality and safety of street food sold in the main streets and informal markets of Maputo,the capital of Mozambique.Materials and Methods:From 83 diff...; 关键词：ready-to-eat street food Escherichia coli coagulase-positive staphylococcr good manufacturing practices good hygiene practices

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