Fresh meat is exposed to various factors which cause microbiological contamination during handling, processing, packaging and storage. Furthermore, the storage conditions applied may affect the microbial association of ...

Contamination of cereal commodities by moulds and mycotoxins results in dry matter, quality, and nutritional losses and represents a significant hazard to the food chain. Most grain is harvested, dried and then stored on ...

Phenolic and antioxidant contents of wines are very important in terms of both flavour attributes and health benefits. Changes occur during ageing of wine in containers (e.g. wooden barrels) in relation to their antioxidant ...