Download full-text PDF |
Source |
---|---|
http://www.ncbi.nlm.nih.gov/pmc/articles/PMC1260921 | PMC |
http://dx.doi.org/10.1042/bj0260423 | DOI Listing |
Foods
January 2025
Institute of Management and Quality, Faculty of Economics, University of Warmia and Mazury in Olsztyn, 10-719 Olsztyn, Poland.
The aim of the research was to determine the relationship between the perception of organic food characteristics and the demographic and social profile of consumers on the Polish market. The research focused on the general characteristics and features of plant and animal products offered on the organic food market compared to conventional food. The study was conducted on a sample of 1020 respondents from different regions of Poland using structural equation modelling, which allowed for the assessment of regression and covariance relationships between variables.
View Article and Find Full Text PDFFoods
January 2025
College of Life Science and Technology, Xinjiang University, Urumqi 830046, China.
With improving economic conditions, consumer demand for fresh-cut produce is rising. The development of the fresh-cut industry has been hindered by pathogenic contamination and quality deterioration. Scientific communities have developed novel preservation technologies for fresh-cut produce.
View Article and Find Full Text PDFInt J Biol Macromol
January 2025
College of Food Science and Engineering, Qingdao Agricultural University, Qingdao, Shandong Province 266109, China. Electronic address:
A pH responsive composite film was developed by incorporating cyanidin (CY) and egg white lysozyme fibril into konjac glucomannan (KGM) and xanthan gum (XG) matrix to monitor the chicken breast freshness in this work. The physicochemical properties of the films, especially pH sensitivity, evaluated by color difference and visual color change under different pH values, were first explored. The freshness changes of chicken breast sealed with the composite films were also analyzed.
View Article and Find Full Text PDFFood Chem
January 2025
School of Food Science and Engineering, Yangzhou University, Jiangsu 225127, China. Electronic address:
The broad application of starch films has been significantly limited by their insufficient hydrophobicity and antibacterial activity. To overcome these challenges, this study developed a new starch film by incorporating polyvinyl alcohol (PVA) and chlorogenic acid. The study explored the impact of PVA polymerization on the physical and functional characteristics of the resulting films, with particular emphasis on enhancing antimicrobial functionality by incorporating chlorogenic acid.
View Article and Find Full Text PDFFood Res Int
February 2025
Hubei Key Laboratory of Industry Microbiology, National "111" Center for Cellular Regulation and Molecular Pharmaceutics, Hubei University of Technology, Wuhan 430068, China; Cooperative Innovation Center of Industrial Fermentation (Ministry of Education & Hubei Province), School of Life and Health Sciences, Hubei University of Technology, Wuhan 430068, China; Faculty of Engineering, University of Nottingham, Nottingham NG7 2RD, United Kingdom. Electronic address:
The colorimetric sensor for volatile amines (VA) detection can realize non-destructive monitoring of shrimp quality. However, its sensing performance still needs to be improved. In this study, we proposed an aerogel-type colorimetric sensor to improve VA sensing performance and realize early detection of shrimp spoilage.
View Article and Find Full Text PDFEnter search terms and have AI summaries delivered each week - change queries or unsubscribe any time!