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Food Research International

Tue, 08/20/2019 - 01:05
Available online 17 August 2019 Author(s): Alejandra Orihuel, Lucrecia Terán, Jenny Renaut, Sébastien Planchon, María Pía Valacco, Emilse Masias, Carlos Minahk, Graciela Vignolo, Silvia Moreno, André M. De Almeida, Lucila Saavedra, Silvina FaddaAbstractThe enterohemorrhagic Escherichia (E.) coli (EHEC) is a pathogen of great concern for public health and the meat industry all over the world. The...
Thu, 08/08/2019 - 01:03
Available online 6 August 2019 Author(s): Luciano Molognoni, Heitor Daguer, Gabriel Emiliano Motta, Thais Cardoso Merlo, Juliano De Dea LindnerAbstractMeat products are important for balanced diets because of their nutritional richness. However, noxious compounds may be formed by interactions among reactants and specific conditions in processed meats. N-nitroso compounds, heterocyclic aromatic...
Fri, 08/02/2019 - 01:03
Available online 31 July 2019 Author(s): Shenyuan He, Xueyi Li, Cuiqin Li, Hong Deng, Yuyu Shao, Li YuanAbstractBenzo[a]pyrene (BaP, most toxic polycyclic aromatic hydrocarbon) is a global food-borne pollutant, and is associated with many diseases and gut microbiota disorders. The present study was designed to investigate the protective effects of isoorientin (ISO), a flavonoid compound in the...
Thu, 08/01/2019 - 01:04
Available online 16 July 2019 Author(s): Ines Staes, Ioannis Passaris, Alexander Cambré, Abram AertsenAbstractSalmonella enterica comprises many pathogenic serovars that are able to colonize a variety of animal hosts and therefore constitute an important source of zoonotic food-borne illness. Their pathogenicity can range from gastroenteritis to typhoid fever, and depends on a series of virulence...
Thu, 08/01/2019 - 01:04
Available online 22 July 2019 Author(s): Anna Jofré, Mari Luz Latorre-Moratalla, Margarita Garriga, Sara Bover-CidAbstractTemperature is one of the main factors governing the growth of microorganisms. The aim of the present study was to provide temperature conditions representative of the food products stored in domestic refrigerators and to assess the impact of the temperature (fluctuation) on...
Thu, 08/01/2019 - 01:04
Available online 23 July 2019 Author(s): Luís Palmeira, Carla Pereira, Maria Inês Dias, Rui M.V. Abreu, Rúbia C.G. Corrêa, Tânia C.S.P. Pires, Maria José Alves, Lillian Barros, Isabel C.F.R. FerreiraAbstractThis study aims to give an unprecedented contribution on the chemical composition and bioactivities of the most produced and appreciated Portuguese fig variety (“Pingo de Mel”) with the view...
Thu, 08/01/2019 - 01:04
Available online 29 July 2019 Author(s): Hiram A. Wall-Martínez, Xenia Pascari, Aleix Bigorda, Antonio J. Ramos, Sonia Marín, Vicente SanchisAbstractThe aim of this study was to evaluate the effect of 15 commercial yeasts in the mitigation of the Fusarium mycotoxins deoxynivalenol (DON) and zearalenone (ZEN) during the brewing process. Saccharomyces strains (10 strains of S. cerevisiae and 5 of S...
Fri, 07/26/2019 - 01:05
Publication date: November 2019 , Volume 125Author(s): Xiaoai Zhu, Zhirou Qiu, Wen Ouyang, Jianyin Miao, Ping Xiong, Duobin Mao, Konglong Feng, Minxiong Li, Minna Luo, Hang Xiao, Yong CaoAbstractMany dietary flavonoids existing as glycosides in fruits and vegetables are considered bioactive food components with various potential health benefits. Type 2 diabetes mellitus (T2DM) is a complex and...
Sat, 07/20/2019 - 01:05
Publication date: November 2019 , Volume 125Author(s): Hyeon Woo Park, Won Byong YoonAbstractThe objective of this study was to develop quantitative microbial exposure assessment models for Bacillus cereus in packaged rice cakes (PRC). Probability distribution for growth of B. cereus in PRC was estimated and effects of thermal processing and acidification on extending the shelf-life of PRC were...
Fri, 07/19/2019 - 01:03
Publication date: November 2019 , Volume 125Author(s): Inayara Beatriz Araujo Martins, Denize Oliveira, Amauri Rosenthal, Gastón Ares, Rosires DelizaAbstractNew processing technologies are gaining popularity worldwide due to several advantages related to food safety, shelf life extension, nutritional and sensory quality. However, consumers can be cautious of food products produced using these...
Tue, 07/16/2019 - 01:05
Publication date: November 2019 , Volume 125Author(s): Alexandre Lamas, Patricia Regal, Beatriz Vázquez, José Manuel Miranda, Carlos Manuel Franco, Alberto CepedaAbstractIn recent years, the development of high-throughput transcriptomic tools such as RNA-seq and microarrays have revolutionized biological scientific research. Despite these techniques being widely used in biomedical research, their...
Tue, 07/16/2019 - 01:05
Publication date: November 2019 , Volume 125Author(s): A. Campayo, K. Serrano de la Hoz, M.M. García-Martínez, J.F. Sánchez-Martínez, M.R. Salinas, G.L. AlonsoAbstractOzone is a powerful oxidant that is increasingly used as sanitizing agent in the wine industry and even in the vineyard to control grapevine diseases. In this study, we evaluated the effect on grape enological quality of ozonated...
Fri, 06/28/2019 - 01:12
Available online 27 June 2019 Author(s): Soomee Hwang, Choil Kim, Jeeyeon Lee, Hyunmee Park, Gaeho Lee, Kwang-Geun Lee, Hanseung Shin, Hoonjeong KwonAbstractCooking-related carcinogens are formed during the heating or processing of foods. To date, numerous studies analyzing carcinogens present in cooking ingredients or formed through different cooking methods have been conducted. However,...
Thu, 06/27/2019 - 01:07
Available online 22 June 2019 Author(s): Sarengaowa, Wenzhong Hu, Ke Feng, Zhilong Xiu, Aili Jiang, Ying LaoAbstractIn this study, the antimicrobial mechanism of thyme essential oil (EO) against Listeria monocytogenes was investigated at the protein level using tandem mass tag-based quantitative proteomic analysis. The proteomic profiles of LM with 2 log CFU/ml reduction after thyme EO treatment...
Thu, 06/27/2019 - 01:07
Available online 24 June 2019 Author(s): Zhi Ma, Rujing Zhang, Dan Hai, Zhaoxin Lu, Fengxia Lv, Haizhen Zhao, Chong Zhang, Tim A. McAllister, Kim Stanford, Xiaomei BieAbstractS. enterica is an important foodborne pathogen worldwide. As some strains can form biofilms which may offer protection against antimicrobials, it is of interest to explore ways to prevent biofilm formation by S. enterica. In...
Thu, 06/27/2019 - 01:07
Available online 25 June 2019 Author(s): Hongchao Zhang, Heather Leigh Dolan, Qiao Ding, Siyuan Wang, Rohan V. TikekarAbstractWe investigated the antimicrobial efficacy of octanoic acid (OA) against Escherichia coli O157:H7 inoculated on the surface of baby spinach and grape tomatoes during simulated washing processes.3 mM OA at 45 °C achieved >6 log CFU/g reduction from the surface of...
Thu, 06/27/2019 - 01:07
Available online 25 June 2019 Author(s): Cristiana Garofalo, Vesna Milanović, Federica Cardinali, Lucia Aquilanti, Francesca Clementi, Andrea OsimaniAbstractBecause of their positive nutritional characteristics and low environmental impact, edible insects are a ‘food of the future’. However, there are safety concerns associated with the consumption of insects, such as contaminating chemical and...
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...

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