321 Results Found

We assessed the microbial and chemical qualities and microbiomes of 14 mustard pickle products coded sequentially from A to N and sold in traditional Taiwanese markets. The results showed that the aerobic plate count and lactic acid bacteria count of...

Apo pickle is a traditional Chinese fermented vegetable. However, the traditional fermentation process of Apo pickle is slow, easy to ruin, and cannot be judged with regard to time. To improve fermentation, LP-165 (L. Plantarum), which has a high sal...

Apo pickle is a fermented food with a long edible history in the Jiangnan region of China. Traditionally, plastic bottles are used as Apo pickle’s fermentation containers, and artificial bottling costs are high. The goal of this study is to com...

Pickle wastewater is a highly saline organic effluent that poses a significant ecological risk. In this study, a sequencing batch biofilm reactor (SBBR) was used to treat such wastewater, and a denitrification system capable of simultaneously removin...

This study aimed to assess the use of the high-hydrostatic-pressure (HHP) method (200–600 MPa, 5 min) for bleaching mustard pickle products as an alternative to the conventional method of sulfite addition. The aerobic plate count (APC) and lact...

Peeling fibre is an indispensable process in the production of preserved Szechuan pickle, the accuracy of which can significantly influence the quality of the products, and thus the contour method of fibre detection, as a core algorithm of the automa...

The association between lactic acid bacteria (LAB) and their immunostimulatory effects has attracted considerable attention; however, it remains unclear whether LAB can induce interferon-lambdas (IFN-λs) in human epithelial cells under conditi...

In this study, lactic acid bacteria (LAB) strains were isolated from traditional fermented pickles, and among the identified strains, Leuconostoc citreum HE29 with a strong slimy colony profile was further selected to determine the physicochemical an...

Although many ultraviolet-visible-near-infrared transmission spectroscopy techniques have been applied to chicken egg studies, such techniques are not suitable for duck eggs because duck eggshells are much thicker than chicken eggshells. In this stud...

This research approaches knowledge gaps related to the pickling process dynamic modelling (the lack of predictability and simplicity of existing models) and answers the practical need for a software tool to facilitate the optimum process operation (b...

Riboflavin, also known as vitamin B2, plays an important role in human cell metabolism and participates in various redox reactions and in energy utilization. In this study, 90 riboflavin-producing lactic acid bacteria (LAB) were screened out from pic...

This study investigated the changes in the physicochemical properties and metabolites of pickled purple radish during storage. Pickles of purple radish (‘Boraking’) prepared by the addition of acetic acid and sugar were stored in the dark...

Recently, increasing attention has been paid to the application of sulfonic acids as alternative materials for the pickling process. The aim of the present study was to investigate the action of pickling with p-toluenesulfonic acid monohydrate on der...

Softening of pickled cucumbers during storage poses significant challenges for the pickle industry, leading to considerable losses. This softening is attributed to the breakdown of pectic materials in the middle lamella of the cucumber tissue. To add...

Sichuan pickle is a traditional fermented food in China which is produced by the spontaneous fermentation of Chinese cabbage. In this study, the anti-obesity effects of a new lactic acid bacterium (Lactobacillus fermentum CQPC05, LF-CQPC05) isolated...

The unique geographical environment of karst regions provides pickles with a favorable flavor and taste; however, the contribution of the microbial community to pickle fermentation has not been fully explored. In this study, high-throughput sequencin...

Pickles are a type of traditional fermented vegetables in China. To ascertain the effect of different lactic acid bacteria on pickles, the chemical composition characteristics, flavor substances, and bacterial diversity of the pickles fermented by na...

Pickled mustard tuber (PMT), also known as Brassica juncea var. tumida, is a conical tuberous vegetable with a scaly upper part and a coarse fiber skin covering the lower part. Due to its highly distorted and complex heterogeneous fiber network struc...

Mango is one of the most favorable tropical fruits grown and consumed in several parts of the world. However, there is overproduction during the ripening stage. In this situation, appropriate techniques are needed to utilize the abundant supply. Pick...

In recent years, the number of conscious consumers who care about accessing safe food has increased, and this has brought about an increased interest in pickle products that do not contain preservatives and are obtained by natural fermentation. With...

Recently, increasing attention has been paid to the application of enzymes in a wide variety of leather production processes. The aim of the present study was to investigate the action of enzymatic pickling on derma’s collagen and the influence of th...

The hazard of nitrite caused by microorganisms is the main food safety problem in the pickle production. To seek a method to control the nitrite hazards of pickles by regulating microbial community without additional substances, we focused on cold pl...

This research emphasizes the importance of the acid cleaning prior to the phosphate development on high-strength steel rods. It compares the phosphate properties achieved after different acid-pickling conditions. The most common inorganic acids were...

Before steel can be utilized, pickling is necessary to remove surface oxidation products. However, as the ferrous ion concentration in the pickling solution increases, the pickling rate significantly diminishes, necessitating the treatment of spent p...

Green pickled tomatoes are a traditional fermented product in Romania. This study was focused on the effect of total substitution of NaCl with KCl and MgCl₂ on physicochemical and microbiological quality; bioactive compounds; and microstructural, tex...

The main quality and safety issue in processing salted jellyfish for food is excessive aluminum. After dealumination, problems such as a low quality and short shelf life may occur. A method for reprocessing dealuminated jellyfish that can maintain qu...

This study aimed to elaborate on the role of salt concentration on pickled Brassica napus leaf and stem (BLS); it also contributed to the development of low-salt and healthy Brassica napus products in the harvest period. Five sets of pickled BLS samp...

This paper reports the recoveries of iron, chromium, and nickel from pickling sludge using coal-based smelting reduction. The influences of slag basicity (CaO/SiO₂, which is controlled by high phosphorus oolitic hematite iron ores), reduction tempera...

This study aims to enhance the efficiency of pickling processes by investigating the impact of strip speed and acid flow rate on the turbulence of the acid solution within the pickling tank. The research quantitatively evaluates the flow field state...

Pickled tea is an anaerobically fermented tea common in Thailand, Myanmar and Yunnan minority areas. γ-aminobutyric acid (GABA) is non-protein amino acid with multiple bioactives, which can be easily produced under anaerobic conditions. During...

Pickling cucumbers are susceptible to chilling injury (CI) during postharvest refrigerated storage, which would result in quality degradation and economic loss. It is, thus, desirable to remove the defective fruit before they are marketed as fresh pr...

This article presents the possibility of using diffusion dialysis for processing spent pickling solution from pickling stainless steels with a mixture of nitric acid and hydrofluoric acid. A counter-current two-compartment dialyzer equipped with an a...

Brine, the historically known food additive salt solution, has been widely used as a pickling media to preserve flavor or enhance food aroma, appearance, or other qualities. The influence of pickling, using brine, on the aroma compounds and the prima...

This study investigated the effect of total substitution of NaCl with KCl and MgCl₂ on the physicochemical, microbiological, and textural characteristics of pickled apples during 35 days of fermentation. The results showed that the pH for all brine-p...

Pulsed pressure pickling is an emerging highly efficient osmotic dehydration technique. However, the immobility of the pickling liquid and the material, the formation of layers, and the uneven pickling efficiency in different sections make it difficu...

An integrated hybrid membrane process, composed of a diffusion dialysis (DD), a membrane distillation (MD) and a reactive precipitation unit (CSTR), is proposed as a promising solution for the valorization and onsite recycling of pickling waste strea...

In this study, the fate of two pesticides commonly used on cowpeas, thiamethoxam and pyraclostrobin, during the preparation of home-made pickled cowpeas was investigated using an improved QuEChERS method combined with UHPLC-MS/MS. Although pesticide...

As a pre-treatment process in the pre-passivation of stainless steel, pickling treatment has a significant effect on the formation of the pre-passivation film. Thus, the surface composition and defects of Super 13Cr martensitic stainless steel (Super...

An increased risk of gastric cancer for pickled vegetable and salted fish intake has been suggested, yet the lack of a dose-response association warrants a quantitative analysis. We conducted a meta-analysis, combining results from our analysis of tw...

Pickled mustard tuber, a worldwide condiment, is increasing at a fast growth rate. Its production generates a considerable amount of hypersaline wastewater containing NaCl of 7 wt.%, COD of 30,000 mg L⁻¹, NH₃-N of 400 mg L⁻¹, and TP of 30...

Rakkyo (Allium chinense), is a Japanese leek that is primarily used to make a popular sweet or sour pickled dish. Lactic acid bacteria are often involved in the preparation steps of fermented pickles, which helps in the effective preservation of the...

The Lanna region, the main part of northern Thailand, is a place of ethnic diversity. In this study, we investigated phak-gard-dong (PGD), or pickled mustard green (Brassica juncea L. Czern.), for its beneficial bacteria content and to analyse the va...

This study utilized the high salt concentrations of liquid albumen (LA), a by-product of salted duck eggs, to enhance the traditional pickling process for hog casings (HCs) and investigated the feasibility of replacing salt brine with LA at varying c...

Corrosion resistance and electrical conductivity of stainless steel bipolar plate remains a big challenge while it has been regarded as the most promising candidate for proton exchange membrane fuel cell. The purpose of this paper is to study the eff...

Spices and pickled vegetables play a central role in everyday cuisine in China, contributing to flavor, food preservation, and dietary continuity, yet their ethnobotanical diversity and use patterns remain insufficiently documented in urbanizing regi...

This study investigated the effect of fermentation-promoting peptides (FPPs) on the improvement of the quality of cowpea pickles during fermentation and storage. FPPs were introduced to evaluate their effects on key parameters such as pH, total acidi...

The amount of waste from agriculture has significantly increased in recent decades due to the growing demand for food. Meanwhile, providing electricity to remote areas remains a challenge due to the high installation costs. Single-chamber fuel cells...

Fermented foods are considered the main sources of biogenic amines (BAs) in the human diet while lactic acid bacteria (LAB) are the main producers of BAs. Normal water (NW) and hydrogen-rich water (HRW) were used for preparing red beet pickles, i.e.,...

Typical methods for the treatment of waste pickling solutions include precipitation by alkaline reagents, most commonly calcium hydroxide. As a result, large volumes of galvanic sludge form, containing iron, calcium, sulphates, and a relatively small...

Xylooligosaccharides (XOSs) are produced from xylan, which is a component of the hemicellulose that can be found in bamboo shoots. Naw Mai Dong, an ethnic pickled bamboo shoot product of northern Thailand, is generally characterized as acidic and has...