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Annals of Food Processing and Preservation

Annals of Food Processing and Preservation

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2020 - Volume 4 - Issue 1 Articles

Recent Articles

The Chemical Content, Antioxidant and Antimicrobial Assays of Lactarius controversus and Lactarius musteus: Two Edible Wild Mushrooms from Giresun Province of Turkey
Sunflower Seed Hull: Its Value as a Broad Mushroom Substrate
Phenolic Compounds Profile of Berries and Wines from Five Fungus-Resistant Grape Varieties
Review: Impact of Dry Hopping on Beer Flavor Stability
Meat Sale in Tete City: Perception and Reality of their Sanitary Conditions
The Role of Food Additives and Chemicals in Food Allergy
SEA, SEB and TSST-1 Toxin Gene Prevalence in Staphylococcus aureus Isolated from Fish
Migration Phenomena Analysis of Virgin PET or Recycled PET Multlayers Films
Escherichia coli O157:H7, Genetics Assessments, Prevalence and Importance for Health and Food Chain Supply
Effects of Process Variables on Fermentation Time and Vicinal Diketones Concentration for Beer Production
Preventing the Contamination of Powered Infant Formula from Cronobacter Species and Salmonella enterica
Mushrooms from Kinds of Aspects: Spawn, Growing, Nutrients and Biocompounds
Traditional Processing and Preservation of Wild Edible Mushrooms in Mexico
Potentiality of Oyster Mushroom (Pleurotus Spp.) in Medicine- A Review
Microbiological Quality and Prebiotic Activity of Table Olives on Pathogenic Microorganisms and Lactic Acid Bacteria
Rapid and Simple Identification of Pork in Meat Products by Using the Isothermal Target and Probe Amplification Assay
“Nuoc Mam” Fish Sauce in Vietnam: A Long History from Popular Seasoning to Health Benefit Bioactive Peptides
Antimicrobial Activities of Leaves Extracts of Mistol (Ziziphus mistol), Algarrobo blanco (Prosopis alba) and Tusca (Acacia Aroma) to be Applied to Meat Products Preservation
Safety Dose Effect of Combining Some Artificial Sweeteners on Health by Rats
Effect of Extracts from Lentinula edodes and Pleurotus sajor caju Mushrooms and Anas platyrhyncha Egg Shell Membrane on Preservation of Fresh Meat
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