Food Control Volume 97
Đang tải...
Xem mô tả
0
Xem & Tải
0
Tóm tắt
16. Erratum to “An integrated electrolysis – electrospray – ionization antimicrobial platform using Engineered Water Nanostructures (EWNS) for food safety applications” [Food Control 85 (2017) 151–160]; 17. Corrigendum to “Techniques for insect detection in stored food grains: An overview” [Food Control 94 (2018) 167–176].
2. Systematic review of mycotoxins in food and feeds in Turkey; 3. Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce; 4. Effect of deacetylation degree on properties of Chitosan films using electrostatic spraying technique; 5. Effectiveness of air disinfection by ozonation or hydrogen peroxide aerosolization in dairy environments; 6. Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color; 7. Authentication of ready-to-eat anchovy products sold on the Italian market by BLAST analysis of a highly informative cytochrome b gene fragment; 8. A pilot study for an innovative approach highlighting Actin and COI mRNAs as potential biomarkers of quality of the edible crustacean Nephrops norvegicus (Linnaeus, 1758); 9. Impact of drivers of change, including climatic factors, on the occurrence of chemical food safety hazards in fruits and vegetables: A Bayesian Network approach; 10. The effectiveness of regulatory maximum levels for fumonisin mycotoxins in commercial and subsistence maize crops in South Africa; 11. Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate?; 12. Antibacterial mechanism of plantaricin LPL-1, a novel class IIa bacteriocin against Listeria monocytogenes; 13. Inactivation of Aspergillus sp. spores on whole black peppers by nonthermal plasma and quality evaluation of the treated peppers; 14. Terahertz spectroscopic imaging with discriminant analysis for detecting foreign materials among sausages; 15. Packaging and storage condition affect the physicochemical properties of red raspberries (Rubus idaeus L., cv. Erika);
2. Systematic review of mycotoxins in food and feeds in Turkey; 3. Species specific marker peptides for meat authenticity assessment: A multispecies quantitative approach applied to Bolognese sauce; 4. Effect of deacetylation degree on properties of Chitosan films using electrostatic spraying technique; 5. Effectiveness of air disinfection by ozonation or hydrogen peroxide aerosolization in dairy environments; 6. Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color; 7. Authentication of ready-to-eat anchovy products sold on the Italian market by BLAST analysis of a highly informative cytochrome b gene fragment; 8. A pilot study for an innovative approach highlighting Actin and COI mRNAs as potential biomarkers of quality of the edible crustacean Nephrops norvegicus (Linnaeus, 1758); 9. Impact of drivers of change, including climatic factors, on the occurrence of chemical food safety hazards in fruits and vegetables: A Bayesian Network approach; 10. The effectiveness of regulatory maximum levels for fumonisin mycotoxins in commercial and subsistence maize crops in South Africa; 11. Fruit infected with Paecilomyces niveus: A source of spoilage inoculum and patulin in apple juice concentrate?; 12. Antibacterial mechanism of plantaricin LPL-1, a novel class IIa bacteriocin against Listeria monocytogenes; 13. Inactivation of Aspergillus sp. spores on whole black peppers by nonthermal plasma and quality evaluation of the treated peppers; 14. Terahertz spectroscopic imaging with discriminant analysis for detecting foreign materials among sausages; 15. Packaging and storage condition affect the physicochemical properties of red raspberries (Rubus idaeus L., cv. Erika);
Mô tả
Năm xuất bản
2019