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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. ...


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 ...


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 ...


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 ...


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 ...


Preparation Methods for Monodispersed Garlic Oil Microspheres in Water Using the Microemulsion Technique and Their Potential as Antimicrobials

19-08-2013 | Hua Ming Zheng, Hou Bin Li, Da Wei Wang, Dun Liu, Journal of Food Science, 2013

Abstract Garlic oil is considered as a natural broad‐spectrum antibiotic because of its well‐known antimicrobial activity. However, the characteristics of easy volatility and poor aqueous solubility limit the application of garlic oil in industry. The purpose of the present work is to develop ...


Effects of hydrogen sulphide on quality and antioxidant capacity of mulberry fruit

19-08-2013 | Huali Hu, Wenbiao Shen, Pengxia Li, International Journal of Food Science & Technology, 2013

Summary Here we investigated the effect of hydrogen sulphide (H2S) on postharvest quality of mulberry fruit and possible underlying mechanisms. Endogenous H2S content first increased after harvest and then decreased sharply with the process of ripening and senescence. A fumigation with H2S ...


Allergenic relevance of nonspecific lipid transfer proteins 2: Identification and characterization of Api g 6 from celery tuber as representative of a novel IgE‐binding protein family

05-08-2013 | Eva Vejvar, Martin Himly, Peter Briza, Stephanie Eichhorn, Christof Ebner, Wolfgang Hemmer, Fatima Ferreira, Gabriel ..., Molecular Nutrition & Food Research, 2013

Scope Apium graveolens represents a relevant food allergen source linked with severe systemic reactions. We sought to identify an IgE‐binding nonspecific lipid transfer protein (nsLTP) in celery tuber. Methods and results A low molecular weight protein exclusively present in celery ...


Inhibition of quality loss in chilled megrim (Lepidorhombus whiffiagonis) by employing citric and lactic acid icing

22-07-2013 | Bibiana García‐Soto, Karola Böhme, Jorge Barros‐Velázquez, Santiago P. Aubourg, International Journal of Food Science & Technology, 2013

Summary This study focuses on the quality retention of megrim (Lepidorhombus whiffiagonis) during chilled storage. Aqueous solutions of two different concentrations of citric (CA) and lactic (LA) acids were employed as icing media (0.125% CA–0.050% LA and 0.175% CA–0.050% LA, respectively; ...


The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine solution

22-07-2013 | Patrice Pellerin, Thierry Doco, Geoffrey R. Scollary, International Journal of Food Science & Technology, 2013

Summary The influence of wine polymers on the spontaneous precipitation of calcium tartrate in a model wine system has been examined. Rhamnogalacturonan‐I was identified as the most effective inhibitor (precipitation induction time of 180min compared with 7min for the standard model). It is ...


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