Millet Turns Probiotic Sausages Into Longer-Lasting, Better-Protected Fermented Meats
Brazilian researchers showed that immobilizing probiotic Lactiplantibacillus plantarum in millet grains keeps the bacteria viable for over 120 days of ...
Brazilian researchers showed that immobilizing probiotic Lactiplantibacillus plantarum in millet grains keeps the bacteria viable for over 120 days of ...
An edible coating of Rohu fish scale gelatin and ajwain extract significantly improved antioxidant activity, microbial safety, color stability, and ...
A curdlan and bovine serum albumin gel loaded with orange peel flavonoids slowed microbial growth, limited lipid oxidation, and kept ...
An integrated multi-omics study shows that boiling quail egg yolk coordinately remodels lipids and metabolites while shifting the volatile profile ...
Essential oils from two Argentine aromatic plants extended the shelf life of sunflower oil up to 5.48 times, outperforming the ...
Researchers show that tea catechin structure determines how insoluble rice bran waste particles can be engineered into stable, antioxidant Pickering ...
A new study finds that combining steaming with microwave reheating preserves the aroma and umami taste of pre-cooked pork meatballs ...
A new study shows that ultrasound-assisted ethanol extracts of elephant garlic can extend the oxidative and microbiological shelf life of ...
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© 2026 Scienmag - Science Magazine