Innovative Food Science & Emerging Technologies

The Research Publications track research that is published across national and international peer-reviewed journals. The most recent articles are available ahead of print and searchable by Journal Title, Subject, USDA Grant Funding Agencies or FDA Grant Funding Agencies. The research publications are tracked across five subject areas: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, and Viruses.

Sat, 02/15/2020 - 03:24
Author(s): María Jesús Gracia, Regina Lázaro, Consuelo Pérez-Arquillué, Rafael Pagán, Sergio Ramos, João Luis Garcia, Susana BayarriAbstractRaw and dry-cured meats have been identified as a potential source of Toxoplasma gondii infection for humans. The present study evaluated the efficacy of an alternative non-thermal food-processing treatment, high hydrostatic pressure, on the viability of T....
Sun, 02/09/2020 - 03:23
Author(s): Trung T. Nguyen, Xuan Luo, Peng Su, Biju Balakrishnan, Wei ZhangAbstractAustralian Rock lobster head by-products (LHBs) are underutilised, but they contain about 43.5% protein. An integrated process of ultrasonic intensification and chitosan co-precipitation was developed for the efficient protein recovery. This process efficiency is influenced by pH, the ratio of water/LHBs and...
Sat, 02/01/2020 - 03:40
Author(s): Cátia Dourado, Carlos A. Pinto, Sara Cunha, Susana Casal, Jorge A. SaraivaAbstractThe potentiality of high pressure processing (HPP) to possibly enhance diffusion of asparaginase into raw potato sticks, and consequently on reduction of acrylamide levels in fried potatoes was evaluated. Raw potato sticks were immersed in asparaginase (10,000 ASNU/L) and immediately subjected to 0.1, 100...
Tue, 01/28/2020 - 03:25
Author(s): David Buckley, Bassam A. Annous, Bryan VinyardAbstractThe diverse food safety issues facing developed countries require innovations to current food safety intervention technologies and chemistries. Several innovations have been made to highly efficacious treatments, such as chlorine dioxide (ClO2). However, many of the innovations stop short of evaluating actual yield, practical...
Thu, 01/16/2020 - 03:22
Author(s): Nan Zhao, Lihong Ge, Yuli Huang, Yiyue Wang, Yanli Wang, Haimei Lai, Yali Wang, Yongqing Zhu, Jianhao ZhangAbstractRadish paocai is a representative of fermented vegetables in China. The objective of the present study was to evaluate the potential of cold plasma (CP) treatment as decontamination technology for packaged paocai. By comparing with heat pasteurization, the effect of CP on...
Fri, 01/10/2020 - 03:22
Author(s): Tee K. Hock, Girma T. Chala, How H. ChengAbstractConventional sterilization in oil palm mill utilizes heat to soften the fresh-fruit bunch in a pressurized vessel to detach the mesocarp, kernel and nut from the fruitlet. It also inactivates the generation of lipase enzyme that triggers the formation of Free Fatty Acid (FFA) and breaks the oil-bearing cells for easier oil extraction....
Sun, 12/29/2019 - 03:25
Author(s): Marinela Nutrizio, Jasenka Gajdoš Kljusurić, Marija Badanjak Sabolović, Danijela Bursać Kovačević, Filip Šupljika, Predrag Putnik, Mojca Semenčić Čakić, Igor Dubrović, Domagoj Vrsaljko, Nadica Maltar-Strmečki, Anet Režek JambrakAbstractStudy explored high voltage electrical discharge (HVED) for recovery of bioactive compounds from Dalmatian sage. HVED parameters were: treatment time (3...
Wed, 12/18/2019 - 03:41
Author(s): Elena S. Inguglia, Márcia Oliveira, Catherine M. Burgess, Joe P. Kerry, Brijesh K. TiwariAbstractThe aim of this study was to evaluate the potential of plasma-activated brine (PAB) as a nitrite source for the curing of beef jerky. The effects of PAB on quality parameters and on the microbial reduction of inoculated L. innocua were monitored. Beef slices were cured for ~18 h at 4 °C in...
Sat, 12/07/2019 - 03:25
Author(s): Alexia Gravel, Alain DoyenAbstractOver the past decade, the potential of edible insects as a novel ingredient in high value-added products has been investigated to find alternatives to conventional protein sources that are expensive, over-exploited and harmful to the environment. This review assesses the state of insects as an alternative protein source from production to consumption....
Tue, 10/29/2019 - 03:25
Author(s): D. Ziuzina, N.N. Misra, L. Han, P.J. Cullen, T. Moiseev, J.P. Mosnier, K. Keener, E. Gaston, I. Vilaró, P. BourkeAbstractThe aim of this work was to investigate the efficacy of a large gap atmospheric cold plasma (ACP) generated with an open-air high-voltage dielectric barrier discharge (DBD) pilot-scale reactor, operated in either static (batch) or continuous mode for produce...
Sat, 10/26/2019 - 03:32
Author(s): M.J. Fraqueza, C. Martins, L.T. Gama, M.H. Fernandes, M.J. Fernandes, M.H.L. Ribeiro, B.R. Hernando, A.S. Barreto, A.J.I. AlfaiaAbstractThe effect of high hydrostatic pressure (HHP) on the microbial load and physical properties of natural casings, red pepper (Capsicum annuum L.) and garlic (Allium sativum) paste was studied. HHP treatments were performed according to a Response Surface...
Wed, 10/23/2019 - 03:33
Author(s): Cristina Alamprese, Massimo Cigarini, Andrea BruttiAbstractThe aim of this work was to study the effects of different ohmic heating conditions on color, rheology, foaming, and gelling properties of whole egg. Industrial products treated by conventional heat pasteurization and the corresponding raw materials were also evaluated. Ohmic treatments accomplished in a static cell (65.5 °C × ...
Wed, 10/23/2019 - 03:33
Author(s): H.M. Hernández-Hernández, L. Moreno-Vilet, S.J. Villanueva-RodríguezAbstractNon-thermal emerging technologies in the sector of food processing have often been cited by researchers as an alternative to conventionally heat treatments for food processing in order to develop safe foods with minimal damage to nutritional and sensory properties. Non-thermal emerging technologies for foods...
Wed, 10/23/2019 - 03:33
Author(s): Raquel Marcos-Fernández, Lorena Ruiz, Aitor Blanco-Míguez, Abelardo Margolles, Borja SánchezAbstractFlow cytometry (FC) is a very popular technique for to the study of different eukaryotic cell phenotypes. In addition, FC has many applications in the field of food microbiology, although the few number of specific molecules that can be potentially targeted with fluorescence-conjugated...
Sun, 09/22/2019 - 03:21
Author(s): Yue Gao, Hong Zhuang, Hung-Yueh Yeh, Brian Bowker, Jianhao ZhangAbstractEffects of adding 1% rosemary extract were determined on the microbial growth and quality characteristics of ground chicken breast patties treated with in-package dielectric-barrier-discharge (DBD) cold plasma (CP). Chicken patties were CP-treated at 70 kV for 180 s. Total plate counts (TPC), pH, color, and lipid...
Sun, 09/22/2019 - 03:21
Author(s): Masooma Munir, Muhammad Nadeem, Tahir Mahmood Qureshi, Thomas S.H. Leong, Charitha J. Gamlath, Gregory J.O. Martin, Muthupandian AshokkumarAbstractHigh-pressure processing (HPP), microwaves (MW) and ultrasound (US) are used for pasteurization with minimum heat input. They also alter physico-chemical properties of milk proteins and enzymes. This article aims at identifying the important...
Sun, 09/22/2019 - 03:21
Author(s): S. Aparajhitha, R. MahendranAbstractIn this study, the effect of atmospheric pressure cold plasma on the physicochemical and antimicrobial properties of Coconut Neera – a natural sugar-rich health drink was evaluated. The drink was bubbled with plasma flowing at 5, 7 and 10 lph into 300 mL samples for 5 and 10 min at room temperatures of ~30 °C. The plasma input voltage was set at 150...