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Reducing Campylobacter numbers on chicken carcasses using lactic acid in processing plants

10-Aug-2015 | Dean Burfoot, Vivien Allen, Elizabeth Mulvey, Keith Jewell, Dawn Harrison, Victoria Morris, International Journal of Food Science & Technology, 2015

Summary Four trials were carried out at a broiler processing plant to examine the effectiveness of spraying lactic acid solutions for reducing the numbers of Campylobacter on carcasses. The carcasses were naturally contaminated and treated after the inside–outside washer and before the air ...

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A Simple and Green Route for Room‐Temperature Synthesis of Gold Nanoparticles and Selective Colorimetric Detection of Cysteine

04-Aug-2015 | Pelin Onsekizoglu Bagci, Yi‐Cheng Wang, Sundaram Gunasekaran, Journal of Food Science, 2015

Abstract Gold nanoparticles (AuNPs) were synthesized at room temperature following a simple, rapid, and green route using fresh‐squeezed apple juice as a reducing reagent. The optimal AuNPs, based on the particle color, stability, and color change suitable for colorimetric detection of ...

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Characterization of Spaghetti Prepared Under Different Drying Conditions

01-Aug-2015 | Takenobu Ogawa, Asako Chuma, Utano Aimoto, Shuji Adachi, Journal of Food Science, 2015

Abstract Spaghetti dried at low (max. 50°C), high (max. 70°C), and very high (max. 85°C) temperatures were characterized by their color, surface structure, rupture strength, texture analysis, and sauce retention capacity. The texture and sauce retention capacity were estimated for cooked ...

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Effect of chitosan on Bacillus cereus inhibition and quality of cooked rice during storage

31-Jul-2015 | Chitsiri Rachtanapun, Juthamas Tantala, Phatthranit Klinmalai, Savitree Ratanasumawong, International Journal of Food Science & Technology, 2015

Summary Improper cooling of cooked rice at an inappropriate temperature or leaving cooked rice at room temperature can cause food poisoning attributed to Bacillus cereus. Natural food preservative of either squid or crab polymer chitosan solution was added to examine their antibacterial ...

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Functional and conformational characterisation of walnut protein obtained through AOT reverse micelles

30-Jul-2015 | Haifang Hu, Yali Sun, Xiaoyan Zhao, Di Liu, Lidan Fu, Haitao Zhu, International Journal of Food Science & Technology, 2015

Summary Walnut protein was extracted from defatted walnut flour by bis (2‐ethylhexyl) sodium sulfosuccinate (AOT) reverse micellar system and alkali solution with isoelectric precipitation. The functional and conformational characteristics of two proteins were investigated and compared. Walnut ...

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Inhibition of Cholesterol and Polyunsaturated Fatty Acids Oxidation through the Use of Annatto and Bixin in High‐Pressure Processed Fish

29-Jul-2015 | Bruno C. Figueirêdo, Neura Bragagnolo, Leif H. Skibsted, Vibeke Orlien, Journal of Food Science, 2015

Abstract Annatto and bixin, the main carotenoid of annatto seeds, were both found to inhibit cholesterol oxidation in minced herring (Clupea harengus) and minced mackerel (Scomber scombrus) during high pressure processing (600 MPa for 10 min) and subsequent chilled storage for 2 wk, a ...

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Low‐concentrated acidic electrolysed water treatment of pork: inactivation of surface microbiota and changes in product quality

28-Jul-2015 | Ewa Brychcy, Magdalena Malik, Piotr Drożdżewski, Natalia Ulbin‐Figlewicz, Andrzej Jarmoluk, International Journal of Food Science & Technology, 2015

Summary The study analysed the effect of low‐concentrated acidic electrolysed water (LCAEW) treatment on meat. Microbiological analysis and colour and sensory quality testing during storage were performed on Longissimus thoracis. FT‐IR and FT‐Raman spectroscopy were used to detect eventual ...

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Psychophysical Effects of Increasing Oil Concentrations on Saltiness and Bitterness Perception of Oil‐in‐Water Emulsions

21-Jul-2015 | Damir Dennis Torrico, Witoon Prinyawiwatkul, Journal of Food Science, 2015

Abstract Limited research has been done to investigate saltiness and bitterness perceptions of NaCl, KCl, and caffeine in emulsion systems. Saltiness and bitterness intensities of emulsions prepared with different concentrations of oil [0% (that is, solution), 20%, 40%, canola oil] and ...

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Soy sauce odour induces and enhances saltiness perception

14-Jul-2015 | Napapan Chokumnoyporn, Sujinda Sriwattana, Yuthana Phimolsiripol, Damir Dennis Torrico, Witoon Prinyawiwatkul, International Journal of Food Science & Technology, 2015

Summary Developing products with reduced sodium content is one alternative for consumers interested in reducing their daily sodium intake. In this research, we determined whether soy sauce odour could induce and enhance salty taste perception in salt solution models. The sensory threshold ...

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Role of Heavy Meromyosin in Heat‐Induced Gelation in Low Ionic Strength Solution Containing l‐Histidine

04-Jul-2015 | Toru Hayakawa, Yuri Yoshida, Masanori Yasui, Toshiaki Ito, Jun‐ichi Wakamatsu, Akihito Hattori, Takanori Nishimura, Journal of Food Science, 2015

Abstract The gelation of myosin has a very important role in meat products. We have already shown that myosin in low ionic strength solution containing l‐histidine forms a transparent gel after heating. To clarify the mechanism of this unique gelation, we investigated the changes in the nature ...

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