06-03-2013 | Julie E. Samson; Sylvain Moineau, Annual Review of Food Science and Technology, 2013

Phage contamination represents an important risk to any process requiring bacterial growth, particularly in the biotechnology and food industries. The presence of unwanted phages may lead to manufacturing delays, lower quality product, or, in the worst cases, total production loss. Thus, ...

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06-03-2013 | Kristin Livezey; Shannon Kaplan; Michele Wisniewski; Michael M. Becker, Annual Review of Food Science and Technology, 2013

Listeria and Salmonella detection assays for food and environmental surfaces that target ribosomal RNA (rRNA) have been developed. The large number of rRNA molecules in bacteria enabled the development of molecular assays that use enrichment times as short as 12 hours for Salmonella and 24 ...

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06-03-2013 | Terry J. Siebenmorgen; Brandon C. Grigg; Sarah B. Lanning, Annual Review of Food Science and Technology, 2013

Rice quality and functionality are characterized in many ways, depending largely on the industry segment using the rice. These characteristics include appearance, milling, and cooking parameters. Recently, variable quality of rice grown in the United States has been reported, but the cause ...

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06-03-2013 | Ludmila V. Roze; Sung-Yong Hong; John E. Linz, Annual Review of Food Science and Technology, 2013

Aflatoxins are among the principal mycotoxins that contaminate economically important food and feed crops. Aflatoxin B1 is the most potent naturally occurring carcinogen known and is also an immunosuppressant. Occurrence of aflatoxins in crops has vast economic and human health impacts ...

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06-03-2013 | Sandrine P. Claus; Jonathan R. Swann, Annual Review of Food Science and Technology, 2013

Understanding the role of the diet in determining human health and disease is one major objective of modern nutrition. Mammalian biocomplexity necessitates the incorporation of systems biology technologies into contemporary nutritional research. Metabonomics is a powerful approach that ...

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06-03-2013 | Ana Paula Craig; Adriana S. Franca; Joseph Irudayaraj, Annual Review of Food Science and Technology, 2013

Surface-enhanced Raman spectroscopy (SERS) is an advanced Raman technique that enhances the vibrational spectrum of molecules adsorbed on or in the vicinity of metal particles and/or surfaces. Because of its readiness, sensitivity, and minimum sample preparation requirements, SERS is being ...

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06-03-2013 | Sarah Wendlandt; Stefan Schwarz; Peter Silley, Annual Review of Food Science and Technology, 2013

Prior to the 1990s, most methicillin-resistant Staphylococcus aureus (MRSA) was hospital-associated (HA-MRSA); community-associated MRSA (CA-MRSA) then began to cause infections outside the health-care environment. The third significant emergence of MRSA has been in livestock animals ...

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06-03-2013 | Bingcan Chen; David Julian McClements; Eric Andrew Decker, Annual Review of Food Science and Technology, 2013

Numerous studies have found an association between the consumption of certain bioactive lipids and improved human health, e.g., the prevention, delay, or treatment of chronic and acute diseases, such as cancer, cardiovascular disease (CVD), osteoporosis, and immune disorders. In this review, ...

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06-03-2013 | Guy H. Carpenter, Annual Review of Food Science and Technology, 2013

Saliva has one of the most difficult roles to perform in the body. It must facilitate the taste and detection of foods nutritious to the body but also defend the mucosa from infection by the ever-present microbiota present in the mouth. It achieves these roles by having a complex composition ...

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06-03-2013 | Remedios R. Villamor; Carolyn F. Ross, Annual Review of Food Science and Technology, 2013

Wine is a complex alcoholic beverage. The wine matrix or the components that are present in the wine play an important role in the perceived aroma and flavor of the wine. The wine matrix is composed of two fractions, the nonvolatile fraction, which includes ethanol (in liquid phase), ...

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