Implementation of model for improvement (PDCA ‐cycle) in dairy laboratories
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 7, 2018 Category: Food Science Source Type: research
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Journal of Food Safety, Ahead of Print. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 7, 2018 Category: Food Science Source Type: research
Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling
Journal of Food Safety,Volume 38, Issue 3, June 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 6, 2018 Category: Food Science Authors: BehroozAlizadeh Behbahani
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Abbas AliImani Fooladi Source Type: research
Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 6, 2018 Category: Food Science Source Type: research
Pork juice promotes biofilm formation in Listeria monocytogenes
Journal of Food Safety, EarlyView. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 6, 2018 Category: Food Science Source Type: research
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Journal of Food Safety, Ahead of Print. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 6, 2018 Category: Food Science Source Type: research
Development of a novel edible coating made by Balangu seed mucilage and Feverfew essential oil and investigation of its effect on the shelf life of beef slices during refrigerated storage through intelligent modeling
In this study, multilayer perceptron (MLP) and radial basis function network (RBFN) were employed to predict the population of microbial pathogens, chemical changes and sensory attributes of the beef slices. The chemical composition of Tanacetum parthenium essential oil (TPEO) was determined through gas chromatography/mass spectrometry. Disk diffusion agar, well diffusion agar, pour plate, minimum inhibitory concentration, minimum bactericidal/fungicidal concentration were used to evaluated the antimicrobial effect of TPEO. The contents of phytochemical and total phenolic compounds as well as the antioxidant activity of TP...
Source: Journal of Food Safety - February 6, 2018 Category: Food Science Authors: Behrooz Alizadeh Behbahani, Abbas Ali Imani Fooladi Tags: ORIGINAL ARTICLE Source Type: research
Establishment of a method for describing stx genes expression of e. coli o157:h7 in ground beef matrix during refrigerated storage
Journal of Food Safety,Volume 38, Issue 1, February 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 5, 2018 Category: Food Science Source Type: research
Issue Information
Journal of Food Safety,Volume 38, Issue 1, February 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 5, 2018 Category: Food Science Source Type: research
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Journal of Food Safety,Volume 38, Issue 1, February 2018. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 5, 2018 Category: Food Science Source Type: research
Establishment of a method for describing stx genes expression of e. coli o157:h7 in ground beef matrix during refrigerated storage
(Source: Journal of Food Safety)
Source: Journal of Food Safety - February 5, 2018 Category: Food Science Tags: Corrigendum Source Type: research
Issue Information
(Source: Journal of Food Safety)
Source: Journal of Food Safety - February 5, 2018 Category: Food Science Tags: Issue Information Source Type: research
Street foods in Beirut city: An assessment of the food safety practices and of the microbiological quality
This study will also help consumers identify good and bad hygienic practices thus choose appropriate street food handlers. (Source: Journal of Food Safety)
Source: Journal of Food Safety - February 1, 2018 Category: Food Science Authors: Myriam Loukieh, Emilio Mouannes, Chantal Abou Jaoudeh, Lara Hanna Wakim, Francesco Fancello, Marc Bou Zeidan Tags: ORIGINAL ARTICLE Source Type: research
