Bacteriocins are bacterially produced antimicrobial peptides. Although only two peptides
have been approved for use as natural preservatives foods, current research is focusing on …

This research attempted to inspect the contribution of lactic acid bacteria (LAB) with
nanoparticle application in antimicrobial enhancement. Seven lactic acid cultures-free …

Hydrogels have great potential in food packaging. However, stimuli-responsive preservative
delivery-based hydrogels for emerging active packaging have not yet been explored …

Purpose Benzene contamination has been reported in some food groups. This study aims to
identify high-risk foods groups to assess exposure to benzene. Design/methodology …

The cheese rind is the natural food packaging of cheese and is subject to a wide range of
external factors that compromise the appearance of the cheese, including color defects …

In this research, anti-yeast activity of natamycin in apple juice inoculated with both
Zygosaccharomyces rouxii and Z. bailii during the storage at different temperatures was …

Nisin and reuterin are used in processed foods as preservatives. They are considered to be
potential sources of natural antibiotics for the treatment of food contaminated by antibiotic …

In this study, for the first time, surfactant-assisted deep eutectic solvent-based salting-out
homogenous liquid-liquid extraction performed in a narrow-bore tube has been introduced …

Laminaria japonica Aresch as a medicine and food dual-purpose economical marine algae
in China, has been gradually accepted by people. Combining staple food with kelp function …

В обзорной статье приведены данные по антимикробным добавкам, применяемым в
пищевой промышленности для сохранения качества пищевых продуктов …