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Food Research International

Thu, 06/13/2019 - 01:17
Publication date: September 2019 , Volume 123Author(s): Alberto Garre, Pablo S. Fernandez, Paul Brereton, Chris Elliott, Vahid MojtahedAbstractFood is traded across the global markets to satisfy consumer demands, mainly from developed countries, for year-round access to a wide range of foods. This has resulted in an increasingly complex network of food trade and has made importing countries...
Tue, 06/11/2019 - 01:14
Publication date: August 2019 , Volume 122Author(s): Hyo-Eun Kim, Jin-Jae Lee, Min-Jung Lee, Bong-Soo KimAbstractChicken meat is one of the most widely consumed meats worldwide. The microbiota on the whole body of chicken is a potential source of foodborne pathogens that can be transmitted to humans during the preparation of raw meat. However, to date, there have been no studies comparing the...
Thu, 05/30/2019 - 01:13
Publication date: September 2019 , Volume 123Author(s): Myrsini Kakagianni, Konstantinos P. KoutsoumanisAbstractA predictive mathematical model of the effect of temperature (10–47 °C) on the growth of Escherichia coli O157:H7 in natural contaminated ground beef was developed. The estimated values for the cardinal parameters Tmin, Tmax, Topt and the optimum maximum specific growth rate (μopt) of E...
Wed, 05/15/2019 - 01:14
Available online 13 May 2019 Author(s): Adriana Antunes-Rohling, Ángela Artaiz, Silvia Calero, Nabil Halaihel, Silvia Guillén, Javier Raso, Ignacio Álvarez, Guillermo CebriánAbstractMarket globalization and changes in purchasing habits pose a challenge to the fishery industry because of the short shelf life of fish products. In view of this scenario, it would be very helpful if tools capable of...
Wed, 05/08/2019 - 01:15
Available online 6 May 2019 Author(s): Rafael D. Chaves, Zafeiro Aspridou, Anderson S. Sant'Ana, Konstantinos P. KoutsoumanisAbstractThe present work investigates the effect of chlorine stress on the subsequent growth behavior of individual Salmonella cells. A time-lapse microscopy method was used which allowed to evaluate the effect of chlorine on the division times of Salmonella individual...
Wed, 05/08/2019 - 01:15
Available online 6 May 2019 Author(s): I. Barroso, V. Maia, P. Cabrita, J.V. Martínez-Suárez, L. BritoAbstractThe main goal of this work was to approach food industry conditions in the comparison of the susceptibility of biofilms of Listeria monocytogenes to the biocides benzalkonium chloride (BAC) and peracetic acid (PAA). Twelve isolates of L. monocytogenes, including nine well characterized...
Tue, 05/07/2019 - 01:13
Available online 6 May 2019 Author(s): E.P. Pérez-Álvarez, R. Ruiz-González, S. Nonell, T. Garde-CerdánAbstractLight is an energy source and key environmental factor for plants. Out of the different light wavelengths, blue-light is one of the most relevant spectral regions because of its relation to anthocyanins biosynthesis. Among the compounds present in grapes, anthocyanins determine their...
Sat, 05/04/2019 - 01:17
Available online 2 May 2019 Author(s): Yuting Wang, Huiyu Hu, David Julian McClements, Shaoping Nie, Mingyue Shen, Chang Li, Yousheng Huang, Yadong Zhong, Jie Chen, Maomao Zeng, Mingyong XieAbstractThe effect of unsaturated free fatty acids (FFAs) and triglycerides (TGs) on the formation of acrylamide and 5-hydroxymethylfurfural (HMF) at frying temperature was investigated. We hypothesized that...
Thu, 05/02/2019 - 01:12
Available online 30 April 2019 Author(s): Barun Yadav, Ana Claudia Spinelli, Byju N. Govindan, Ying Y. Tsui, Lynn M. McMullen, M.S. RoopeshAbstractReady-to-eat (RTE) deli meat has been linked to several Listeria monocytogenes associated recalls. Recent studies demonstrated the potential antimicrobial effects of atmospheric cold plasma treatment on various food surfaces including RTE meat products...
Thu, 05/02/2019 - 01:12
Available online 30 April 2019 Author(s): Lina Merino, Fernando M. Trejo, Graciela De Antoni, Marina A. GolowczycAbstractLactic acid bacteria (LAB) exert a strong antagonistic activity against many microorganisms including food spoilage organisms and may be used as an alternative to control biofilm formation of pathogens in food industries. The objective of this work was to investigate the...
Mon, 04/29/2019 - 01:12
Available online 27 April 2019 Author(s): Susana Río Segade, Simone Vincenzi, Simone Giacosa, Luca RolleAbstractStilbenes, including trans-resveratrol and its derivatives, are compounds naturally present in grapes and have gained a growing interest due to reported health-promoting properties. The production of resveratrol-enriched table grapes has promoted recent research on stress-induced...
Wed, 04/10/2019 - 01:14
Available online 9 April 2019 Author(s): Nan Zhang, Tisong Liang, Quan Jin, Cai Shen, Yifan Zhang, Pu JingAbstractAntibiotic-associated diarrhea (AAD) is a common adverse effect of antibiotic treatment. The study was to evaluate effects of Chinese yam (Dioscorea opposita Thunb.) on AAD, and changes of intestinal microbiota and short-chain fatty acids (SCFA). AAD model was established using Balb/c...
Sat, 03/30/2019 - 01:13
Available online 28 March 2019 Author(s): Chase E. Golden, Michael J. Rothrock, Abhinav MishraAbstractFoodborne pathogens such as Listeria spp. contain the ability to survive and multiply in poultry farming environments, which provides a route of contamination for poultry processing environments and final poultry products. An understanding of the effect of meteorological variables on the...
Thu, 03/14/2019 - 01:13
Available online 11 March 2019 Author(s): Yao Jin, Dengyong Li, Mei Ai, Qiuxiang Tang, Jun Huang, Xiaofei Ding, Chongde Wu, Rongqing ZhouAbstractMicrobial community diversity and volatile profiles of 14 Jiang-flavor liquor Daqu (JFLQ) samples were investigated by Illumina MiSeq platform and Head Space-solid Phase Microextraction Gas Chromatograph Mass Spectrometer (HS-SPME-GC-MS). Correlations...
Sun, 03/10/2019 - 01:14
Available online 8 March 2019 Author(s): Hang Qi, Qingguo Huang, Yen-Con HungAbstractActivated persulfate, a relatively new advanced oxidation process, has gained attention for its potential to ensure fresh produce safety. One of the major advantages is to avoid the formation of toxic chlorinated disinfection byproducts which are concerns for chlorine-based sanitizers. This study was aimed to...
Sat, 03/09/2019 - 01:12
Available online 8 March 2019 Author(s): Ning Zhang, Baoguo Sun, Xueying Mao, Haitao Chen, Yuyu ZhangAbstractFried allium oil has been widely used in traditional Chinese home cooking and recently has grown in popularity in the food manufacturing industry. Thus, physical and chemical changes during frying process were measured to investigate the flavor formation mechanism in green onion (Allium...
Thu, 02/28/2019 - 01:10
Available online 26 February 2019 Author(s): Zeynal Topalcengiz, Michelle D. DanylukAbstractAgricultural water is considered as one of the main contamination source for produce prior to harvest. The purpose of study was to evaluate the fate of Shiga toxin-producing Escherichia coli (STEC), and generic E. coli in Central Florida agricultural surface water at different temperatures and the...
Mon, 02/18/2019 - 01:14
Available online 15 February 2019 Author(s): Laura Tamkutė, Beatriz Melero Gil, Jordi Rovira Carballido, Milda Pukalskienė, Petras Rimantas VenskutonisAbstractEthanol and water extracts were prepared from defatted cranberry pomace by pressurized liquid extraction and tested in bacterial cultures of L. monocytogenes, B. thermospacta, P. putida, lactic acid bacteria (LAB), aerobic mesophilic...
Sat, 02/09/2019 - 01:13
Available online 7 February 2019 Author(s): Serap Cosansu, Vijay K. Juneja, Marangeli Osoria, Sudarsan MukhopadhyayAbstractThe heat resistance (57.5–65 °C) of a three-strain cocktail of Clostridium perfringens vegetative cells in sous vide processed ground beef supplemented with 0–3% grape seed extract (GSE) was quantified. The surviving cell population was enumerated on tryptose–sulfite–...
Wed, 02/06/2019 - 01:08
Available online 5 February 2019 Author(s): Antonino Galati, Antonio Tulone, Pietro Moavero, Maria CrescimannoAbstractRecent food crises and uncertainty regarding food quality have pushed consumers towards a growing need to know more about the foods they purchase, including information related to both food quality and production. This paper identifies the main factors affecting consumer interest...
Fri, 02/01/2019 - 01:12
Publication date: February 2019 , Volume 116Author(s): Louise Haubert, Maiara Lindemann Zehetmeyr, Ytacyana Maria Nascimento Pereira, Isabela Schneid Kroning, Darla Silveira Volcan Maia, Carla Pohl Sehn, Graciela Völz Lopes, Andreia Saldanha de Lima, Wladimir Padilha da SilvaAbstractSalmonellosis, caused by the consumption of contaminated foods, is a major health problem worldwide. The aims of...
Fri, 02/01/2019 - 01:12
Publication date: February 2019 , Volume 116Author(s): Jakeline de Freitas Ferreira, Estevão Alan Vieira, Marcia NitschkeAbstractRhamnolipid (RL) biosurfactants have been studied as agents to control the growth of food pathogens however, to be successful applied as antimicrobial agent in food, is important to determine the effect of environmental conditions on RL activity. Once pH is a...
Fri, 02/01/2019 - 01:12
Publication date: February 2019 , Volume 116Author(s): Surya Chandra Rao Thumu, Prakash M. HalamiAbstractThree strains of Lactobacillus comprising Lactobacillus salivarius (CHS-1E and CH7-1E) and Lactobacillus reuteri (CH2-2) previously isolated from chicken meat were analyzed for their transferability of antibiotic resistance (AR) genes to pathogenic strains under in vivo, in vitro, and during...
Fri, 02/01/2019 - 01:12
Publication date: February 2019 , Volume 116Author(s): E. De Boeck, L. Jacxsens, P. Vanoverberghe, P. VlerickAbstractThe advantages and added value of applying method triangulation to gain a more comprehensive evaluation of the prevailing food safety culture in catering establishments is illustrated by means of a case study. Three methods are applied assessing the food safety culture in food...
Fri, 02/01/2019 - 01:12
Publication date: February 2019 , Volume 116Author(s): Olumide A. Odeyemi, Norrakiah Abdullah Sani, Adewale Olusegun Obadina, Courage Kosi Setsoafia Saba, Florence A. Bamidele, Mahmoud Abughoush, Ali Asghar, Fabrice Fabien Dongho Dongmo, Darryl Macer, Ali AberoumandAbstractAn international survey among consumers in developing countries from Asia and Africa on food safety knowledge, attitudes and...
Thu, 01/24/2019 - 01:03
Available online 22 January 2019 Author(s): Myrella Lira Cariri, Adma Nadja Ferreira de Melo, Luke Mizzi, Ana Carolina Ritter, Eduardo Tondo, Evandro Leite de Souza, Vasilis Valdramidis, Marciane MagnaniAbstractThis study assessed the influence of rpoS, dps and ompR genes on the tolerance response of Salmonella Enteritidis 86 (SE86) to homologous and heterologous stressing agents after exposure...
Sat, 01/19/2019 - 01:11
Available online 17 January 2019 Author(s): María Florencia Bambace, María Victoria Alvarez, María del Rosario MoreiraAbstractMinimally processed fruits are an alternative to dairy products to deliver probiotics. Bio-protection against several factors that affect their viability has been proposed in the food industry. In this study, probiotic Lactobacillus rhamnosus CECT 8361 was added to...
Sat, 01/19/2019 - 01:11
Available online 17 January 2019 Author(s): Pedro Fraccarolli Neto, Agnaldo Fernando Baldo da Silva, Evandro Bilha Moro, Fabiana Pilarski, Osvaldo de Freitas, Mark H. Mooney, Jonas Augusto Rizzato PaschoalAbstractDue to the lack of regulated drugs for aquaculture, the present study considered specific issues relating to environmental and food safety aspects concerning the potential use of...
Mon, 01/14/2019 - 01:10
Available online 11 January 2019 Author(s): Josué José Silva, Olivier Puel, Sophie Lorber, Larissa S. Ferranti, Luryan F. Ortiz, Marta H. Taniwaki, Beatriz T. Iamanaka, Maria Helena P. FungaroAbstractDried leaves and stems of Ilex paraguariensis St. Hil. (yerba mate) are used to make a popular beverage in some countries of South America, commonly known as “chimarrão”. The present study was...
Mon, 01/14/2019 - 01:10
Available online 11 January 2019 Author(s): Yeşim Karademir, Vural Gokmen, Halil Mecit OztopAbstractThis study aimed to investigate lipid derived formations of decadien-1-amine, 2-pentylpyridine, and acrylamide in potato chips during frying. 2,4-Decadienal, a lipid derived carbonyl, was monitored in repeatedly used sunflower oil at different thermoxidation levels (0, 6, 12, 18, 24 h at 180 °C),...
Fri, 01/11/2019 - 01:13
Available online 9 January 2019 Author(s): Sara Arbulu, Juan J. Jiménez, Loreto Gútiez, Javier Feito, Luis M. Cintas, Carmen Herranz, Pablo E. HernándezAbstractIn this work, synthetic genes designed from (a), the native amino acid sequence of the class IIa bacteriocins enterocin HF (EntHF) and enterocin CRL35 (EntCRL35), (b) from hybrid bacteriocins derived from fusion of enterocin A (EntA) to...
Thu, 01/10/2019 - 01:12
Available online 8 January 2019 Author(s): Clara Suprani Marques, Suzana Gonçalves Carvalho, Larissa Diirr Bertoli, Janaína Cecília Oliveira Villanova, Patrícia Fontes Pinheiro, Délia Chaves Moreira dos Santos, Maria Irene Yoshida, Jair Carlos Checon de Freitas, Daniel Fernandes Cipriano, Patrícia Campos BernardesAbstractThe current study aimed obtaining antimicrobial sachets that could be used...
Tue, 01/08/2019 - 01:08
Available online 6 January 2019 Author(s): Marcel Levy de Andrade, Rafaela Rocha Rodrigues, Natalia Antongiovanni, Diogo Thimoteo da CunhaAbstractFood handlers and consumers are responsible for avoiding foodborne diseases (FBD). Considering the meals consumed away from home, can the consumer identify the FBD risk level of the food that he/she consumes in restaurants? This study aimed to evaluate...
Wed, 01/02/2019 - 01:10
Available online 31 December 2018 Author(s): Xinru Wang, Li Zhou, Xinzhong Zhang, Fengjian Luo, Zongmao ChenAbstractThe percent transfer of pesticide residue from tea to infusion is an important factor that should be taken into consideration for setting realistic Maximum Residue Levels (MRLs) and risk assessment, as infusion prepared from dry tea is generally consumed, rather than the dry tea....
Mon, 12/31/2018 - 01:11
Publication date: January 2019 , Volume 115Author(s): Mengxi Xie, Junrui Wu, Feiyu An, Xiqing Yue, Dongbing Tao, Rina Wu, Yuankun LeeAbstractDajiang-meju have been used as major ingredients for the preparation of traditional spontaneously fermented soybean paste in Northeast China. In this work, we sequenced and analyzed the metagenome of 12 dajiang-meju samples. To complement the metagenome...
Mon, 12/31/2018 - 01:11
Publication date: January 2019 , Volume 115Author(s): Elisabete M.C. Alexandre, Sara Silva, Sónia A.O. Santos, Armando J.D. Silvestre, Maria F. Duarte, Jorge A. Saraiva, Manuela PintadoAbstractThis study aimed to assess the effect of high pressure (300 and 600 MPa) and enzymatic extraction (pectinase and cellulase) on the phenolic compounds profile, antioxidant capacity and antimicrobial activity...
Mon, 12/31/2018 - 01:11
Publication date: January 2019 , Volume 115Author(s): Luca Campone, Rita Celano, Anna Lisa Piccinelli, Imma Pagano, Nicola Cicero, Rosa Di Sanzo, Sonia Carabetta, Mariateresa Russo, Luca RastrelliAbstractHoney is a food produced from honey bee widely used for the sweetening power and for its biological properties. In order to prevent the infection of the hive, different xenobiotics (antibiotics,...
Fri, 12/28/2018 - 01:11
Available online 24 December 2018 Author(s): Aswathi Soni, Indrawati Oey, Patrick Silcock, Elizabeth Permina, Phil J. BremerAbstractDifferential gene expression was used to explore the mechanisms underpinning the differences in the impact of heat activation (70 °C for 30 min) on the germination of Bacillus cereus spores in the presence and absence of a germinant (L-alanine). The number of...
Fri, 12/28/2018 - 01:11
Available online 26 December 2018 Author(s): Rayane Stephanie Gomes de Freitas, Diogo Thimoteo da Cunha, Elke StedefeldtAbstractRestaurant workers, whether aware of this or not, may be responsible for spreading Foodborne Diseases (FBD) to consumers. The purpose of this article is to demonstrate how the knowledge of the risk of FBD can become a gateway to risk perception and cognitive illusions,...
Sun, 12/23/2018 - 01:10
Available online 21 December 2018 Author(s): Lourdes Sánchez-Montero, Juan J. Córdoba, Belén Peromingo, Micaela Álvarez, Félix NúñezAbstractEcological conditions during ripening of dry-cured meat products favour the growth of an uncontrolled mould population that could suppose a risk of ochratoxin A (OTA) production. In this work the influence of water activity (aw), temperature and substrate...
Thu, 12/06/2018 - 01:10
Available online 5 November 2018 Author(s): A.B. García-García, A. Herrera, M.E. Fernández-Valle, M.I. Cambero, D. CastejónAbstractSeventy-two exudates from pork tenderloin samples, subjected to E-beam irradiation treatments, have been employed to monitor, through 1H NMR analysis, the effects of irradiation dose (0, 1, 2 and 6 kGy) and storage time (1, 6 and 12 days). As far as we know, this is...
Thu, 12/06/2018 - 01:10
Available online 14 November 2018 Author(s): Ping Wang, Antuo Hu, Xiaopan Fan, Xiaomei Zhao, Yiqiang Ge, Ying ChenAbstractPrepared foods have received increasing attention owing to their convenience, rapidness, and ease of processing in a fast-paced life. The bacterial diversity and composition vary among different prepared foods and are closely related to food safety and human health. However,...
Thu, 12/06/2018 - 01:10
Available online 18 November 2018 Author(s): Wenliang Xiang, Kekun Lu, Nandi Zhang, Qianwen Lu, Qin XuAbstractThe organic agricultural products has been growing rapidly in recent years. However, a potential food safe risk, resulted by introduction more antibiotic resistant genes (ARGs) accompanied with animal manure using to organic farming, has long been overlooked. In current study, the...
Thu, 12/06/2018 - 01:10
Available online 22 November 2018 Author(s): E.J. Quinto, J.M. Marín, I. Caro, J. Mateo, M.P. Redondo-del-Río, B. de-Mateo-Silleras, D.W. SchaffnerAbstractShiga toxin-producing Escherichia coli (VTEC) strains, including the serotype O157:H7, are considered foodborne pathogens. Transmission occurs through consumption of undercooked meat, unpasteurized dairy products, vegetables, or contaminated...
Thu, 12/06/2018 - 01:10
Available online 27 November 2018 Author(s): Krishnamoni Bora, Dibyendu Sarkar, Kaberijyoti Konwar, Babita Payeng, Kaushal Sood, Ranjit Kumar Paul, Rupali Datta, Sampa Das, Puja Khare, Tanmoy KarakAbstractField experiment was carried out for four years in mature tea (Camellia sinensis L.) growing plot to investigate the impacts of different doses of inorganic and organic fertilizers on aluminium...
Thu, 12/06/2018 - 01:10
Publication date: December 2018 , Volume 114Author(s): Noemí Echegaray, Ruben Domínguez, Daniel Franco, José M. Lorenzo, Javier CarballoAbstractThe effect of the use of commercial feed or chestnuts (Castanea sativa Miller) in the finishing diet of Celta pig on the microbiological counts, physicochemical parameters (pH and color), myoglobin state, lipid and protein oxidation, and sensory...
Thu, 12/06/2018 - 01:10
Publication date: December 2018 , Volume 114Author(s): Erick Falcão de Oliveira, Rohan Tikekar, Nitin NitinAbstractThere is a critical unmet need to improve microbial safety of fresh fruits and vegetables. Current sanitation approaches cannot achieve >2 log inactivation of bacteria on fresh produce. Thus, there is a need to develop antimicrobial strategies that can consistently achieve >2...
Wed, 07/04/2018 - 06:34
Publication date: October 2018 , Volume 112 Author(s): Nurul Hanisah Juhari, Wender L.P. Bredie, Torben Bo Toldam-Andersen, Mikael Agerlin Petersen Roselle (Hibiscus sabdariffa L.) is considered an underexploited food crop with nutritional and large scale processing potential. Roselle can be utilized as a functional food, mainly due to being rich in vitamin C, anthocyanins, other...
Sun, 07/01/2018 - 06:26
Publication date: October 2018 , Volume 112 Author(s): Christiana Eleojo Aruwa, Stephen O. Amoo, Tukayi Kudanga Opuntia species are utilized as local medicinal interventions for chronic diseases and as food sources mainly because they possess nutritional properties and biological activities. The Opuntia plant is distributed worldwide and has great economic potential. Differences in...
Thu, 06/14/2018 - 05:27
Publication date: October 2018 , Volume 112 Author(s): Ga-Hee Ban, Dong-Hyun Kang This study was performed to compare the effectiveness of saturated steam and superheated steam for the inactivation of Escherichia coli O157:H7, Salmonella typhimurium, and Listeria monocytogenes on the surface of cherry tomatoes and oranges. It also determined the effect of the steam processes on the color...

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