Introduction: In recent years, there has been a great interest in biogenic amines such histamine, as they are associated with the quality and safety of some kinds of fermented foods. The aim of this study was to evaluate the effect of temperature and storage time on the content of histamine in...

Some preservatives are naturally contained in raw food materials, while in some cases may have been introduced in food by careless handling or fermentation. However, it is difficult to distinguish between intentionally added preservatives and the preservatives naturally produced in food. The...

Changes have been presented in broiler meat when carcasses stored frozen during to deadline. Muscle samples have been studied of broiler frozen carcasses that have been stored during 10 months in freezer with minus 18°C temperature and relative moisture 85-90%. These samples have been investigated...

Some components of plastic food packaging can migrate into food, and whereas migration studies of known components are required and relatively straightforward, identification of nonintentionally added substances (NIAS; unknowns) is challenging yet imperative to better characterizing food safety. To ...

The effects of oxidation-reduction (redox) potential (E_h) on microbiological and sensory characteristics, volatile compounds, and organic acids of kefir produced using wild or commercial culture were investigated during 21 d of storage. The E_h of the milk was modified using reducing or oxidizing...

Contamination of milk and dairy products with spoilage and pathogenic microorganisms is a common problem worldwide. Therefore, this study was conducted on 200 samples (milk, Kareish cheese, Damietta cheese, and plain yoghurt, 50 of each) collected from Zagazig City, Sharkia, Egypt to be examined...

This study aims to evaluate the effect of different spices (black pepper, cumin, clove, nigella, cardamom, and cinnamon) on the physicochemical characteristics and microbial quality, as well as antioxidant potential, of paneer during storage. Different types of spices were incorporated into the...

The aim of this experiment was to evaluate the effect of adding different levels of each of olive leaf extract (OLE) and thyme leaf extract (TLE) and their combination in some physicochemical, microbial, and sensory characteristic of lamb patties stored either at 4c° for 12 days or at -18c° for 120 ...

In this study, 3 different spice mixes were added just after blanching to mozzarella cheese produced by high moisture production method. The dough was kneaded and filled into to fibrous cases. After filling process, cheeses were stored for 28 days at 4°C and 85% of relative humidity. The following...

Fermented Soymilk (FSM), a protein rich beverage is highly prone to microbial contamination. Its preservation is therefore, key to its availability and safety. Soymilk was prepared by aqueous extraction of soybeans and allowed to ferment spontaneously. Samples of FSM were treated with essential...