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347 Newest Publications about the topic solution

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Phytosanitary irradiation in ports of entry: a practical solution for developing countries

16-10-2014 | Emilia Bustos‐Griffin, Guy J. Hallman, Robert L. Griffin, International Journal of Food Science & Technology, 2014

Summary The advantages of using ionising irradiation as a phytosanitary treatment have been demonstrated commercially in the past two decades and several countries currently use the technology for commercial treatments to meet plant quarantine requirements. Although many countries have ...

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Biosorption of Al+3 and Cd+2 by an Exopolysaccharide from Lactobacillus rhamnosus

12-10-2014 | Magdalena Polak‐Berecka, Dominik Szwajgier, Adam Waśko, Journal of Food Science, 2014

Abstract The aim of this study was to assess the removal of Cd2+ and Al3+ from aqueous solutions by an exopolysaccharide (EPS) from Lactobacillus rhamnosus E/N. The biosorption kinetics of EPS for Cd2+ and Al3+ were studied by equilibrium dialysis after incubation from 0 h to 58 h. The actual ...

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Production of Volatiles in Fresh‐Cut Apple: Effect of Applying Alginate Coatings Containing Linoleic Acid or Isoleucine

08-10-2014 | Irma O. Maya‐Meraz, Miguel Espino‐Díaz, Francisco J. Molina‐Corral, Gustavo A. González‐Aguilar, Juan L. Jacobo‐Cuel ..., Journal of Food Science, 2014

Abstract One of the main quality parameters in apples is aroma, its main precursors are fatty acids (FA) and amino acids (AA). In this study, alginate edible coatings were used as carriers of linoleic acid or isoleucine to serve as precursors for the production of aroma in cut apples. Apple ...

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Application of Salt Solution and Vacuum Packaging in Extending the Shelf Life of Cooked Fish Balls for Home and Retail Uses

17-09-2014 | Wan Norhana Md. Noordin, Nannthini Shunmugam, Nurul Huda, Journal of Food Quality, 2014

Abstract The effectiveness of salt solution and vacuum packaging in extending the shelf life of cooked fish balls was evaluated. Freshly produced fish balls were bought and divided into five groups (one group was air packaged [control]; three groups immersed in salt solutions [2.5, 5.0, ...

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Effect of Preharvest Application of Chitosan and Tea Tree Essential Oil on Postharvest Evolution of Lettuce Native Microflora and Exogenous Escherichia coli O157:H7

15-09-2014 | M.G. Goñi, B. Tomadoni, S.I. Roura, M.R. Moreira, Journal of Food Safety, 2014

Abstract The main objective was to assess the effectiveness of preharvest application of chitosan (CH) and tea tree essential oil (TT) in butterhead lettuce in controlling native microflora growth and counteract exogenous Escherichia coli O157:H7 contamination. TT and CH were applied to ...

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The Effects of a Pickling Process on the Reduction of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella spp. and Staphylococcus aureus Inoculated onto Hard‐Cooked Eggs

13-09-2013 | Joshua A. Scheinberg, Wladir B. Valderrama, Catherine N. Cutter, Journal of Food Safety, 2013

Abstract Traditional methods of food preservation, such as pickling, have reemerged as popular approaches for home and commercial food processing. The process of pickling hard‐cooked eggs (HCE) can be an effective method of preventing the growth and survival of pathogenic microorganisms. ...

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Botryticidal Activity of Nanosized Silver‐Chitosan Composite and Its Application for the Control of Gray Mold in Strawberry

11-09-2013 | Shaaban H. Moussa, Ahmed A. Tayel, Abdullah S. Alsohim, Reda R. Abdallah, Journal of Food Science, 2013

Abstract Botrytis cinerea Pers, the gray mold fungus, is among the most dangerous plant pathogens that cause great losses in agricultural crops. The botryticidal activities of nanosized silver (nano Ag), fungal chitosan (CTS) irradiated fungal chitosan (IrCTS), and nano Ag‐IrCTS composite were ...

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Plum Coatings of Lemongrass Oil‐incorporating Carnauba Wax‐based Nanoemulsion

11-09-2013 | In‐Hah Kim, Hanna Lee, Jung Eun Kim, Kyung Bin Song, Youn Suk Lee, Dae Sung Chung, Sea C. Min, Journal of Food Science, 2013

Abstract Nanoemulsions containing lemongrass oil (LO) were developed for coating plums and the effects of the nanoemulsion coatings on the microbial safety and physicochemical storage qualities of plums during storage at 4 and 25 °C were investigated. The emulsions used for coating were ...

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Spray‐Dried Structured Lipid Containing Long‐Chain Polyunsaturated Fatty Acids for Use in Infant Formulas

11-09-2013 | Supakana Nagachinta, Casimir C. Akoh, Journal of Food Science, 2013

Abstract Human milk fat (HMF) analogs are structured lipids (SLs) modified to have palmitic acid content at the sn‐2 position of the triacylglycerol (TAG) and fatty acid composition comparable to HMF. Some of these SLs are also designed to incorporate long‐chain polyunsaturated fatty acids ...

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Efficacy of Plant‐Derived Antimicrobials as Antimicrobial Wash Treatments for Reducing Enterohemorrhagic Escherichia Coli O157:H7 on Apples

23-08-2013 | Sangeetha Ananda Baskaran, Abhinav Upadhyay, Anup Kollanoor‐Johny, Indu Upadhyaya, Shankumar Mooyottu, Mary Anne Ros ..., Journal of Food Science, 2013

Abstract  This study investigated the efficacy of 3 GRAS‐status, plant‐derived antimicrobials (PDAs), trans‐cinnamaldehyde (TC), carvacrol (CR), and β‐resorcylic acid (BR) applied as an antimicrobial wash for killing Escherichia coli O157:H7 on apples. “Red delicious” apples inoculated with a ...

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