The purpose of this research was to investigate antimicrobial effects of nano emulsions of
anise oil (AO) on the survival of common food borne pathogens, Listeria monocytogenes …

In this study, a systematic review and meta-analysis were conducted to summarise available
information on the occurrence of Salmonella spp. Listeria monocytogenes and shigatoxin …

Nanoencapsulation is an attractive technique used for incorporating essential oils in foods.
Thus, our main goal was to formulate a novel nanoemulsion (NE) with nanoscale droplet …

Poland is one of the largest food producers in Europe, and the West Pomeranian region of
Poland is a large producer of RTE food. Thus, the objective of this study was to determine …

This research was aimed to evaluate quality and safety of five formulations of gnocchi,
namely, traditional, tomato-basil, pumpkin, spinach, with cauliflower pieces, and stuffed with …

Toxins and Other Harmful Compounds in Foods provides information on the contents,
distribution, chemical properties, and biological activity of toxins and other harmful …

Magistro baigiamasis darbas Šio darbo tikslas–įvertinti „X “įmonėje gaminamų koldūnų
gamybos higieną, koldūnų mikrobiologinę kokybę, gamybos higienos ir sezoniškumo įtaką …

Thermal treatment plays an important role in destroying pathogenic microorganisms in food.
For this reason, both the temperature at which foods are cooked and the duration (time) …

This study was designed to explore effects of waxy wheat flour on skin and quality of quick-
frozen dumpling. How different quantity of waxy wheat flour influenced cooking …

Tyrimų objektu pasirinktos 3-jų skirtingų Lietuvos įmonių pagaminti aukščiausios rūšies
šaldyti koldūnai su mėsos įdaru. Siekiant ištirti koldūnų maistinę vertę bei saugumo vartoti …