Food Research | Vol. 1, Issue 5, 2017

The use of ultrasound and slightly acidic electrolyzed water as alternative technologies in the meat industry

Flores, D.R.M., Athayde, D.R., Silva, M.S., Silva, J.S., Genro, A.L.G., Cichoski, A.J., Barin, J.S., Wagner, R., Terra, N.N. and Ragagnin, C.

Published: 21 JUNE 2017 | http://doi.org/10.26656/fr.2017.5.059

The meat industry is constantly at high risk of foodborne pathogen contamination. Flores et al. reviewed that ultrasound and slightly acidic electrolysed water can be an alternative solution in ensuring food safety and quality in the meat industry.

Chemical composition and antioxidant and antifungal properties of Mentha x piperita L. (peppermint) and Mentha arvensis L. (cornmint) samples

Nilo, M.C.S., Riachi, L.G., Simas, D.L.R., Coelho, G.C., da Silva, A.J.R., Costa, D.C.M., Alviano, D.S., Alviano, C.S. and De Maria, C.A.B.

Published: 3 JULY 2017 | http://doi.org/10.26656/fr.2017.5.104

Nilo et al. analysed the essential oils and infusions of commercial and non-commercial Mentha x piperita L. (peppermint) and non-commercial Mentha arvensis L. (cornmint). The study suggested the possibility of antioxidant and antifungal properties

Reducing the acidity of Arabica coffee beans by ohmic fermentation technology

Reta, Mursalim, Salengke, Junaedi, M., Mariati. and Sopade, P.

Published: 2 JULY 2017 | http://doi.org/10.26656/fr.2017.5.062

High acidity coffee deprives the coffee quality. By using ohmic fermentation technology, Reta et al. discovered the ability of the technology to reduce the total acidity and improve the coffee quality.

Quality of “urda” obtained after production of montenegrin semi-hard cheese

Bojanic Rasovic, M., Nikolić, N. and Rasovic, R.

Published: 16 JULY 2017 | http://doi.org/10.26656/fr.2017.5.107

"Urda" cheese is produced traditionally in Montenegro. Bojanic Rasovic et al. studied the quality of "urda" produced via artisanal means by evaluating the chemical composition.