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LWT Food Science and Technology

Sat, 06/30/2018 - 21:50
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Na Guo, Xin-Rui Song, Ping Kou, Yu-Ping Zang, Jiao Jiao, Thomas Efferth, Zhi-Ming Liu, Yu-Jie Fu In this study, magnetically immobilized Bacillus natto fermentation approach was developed on Ginkgo seeds. Some parameters potentially influencing the fibrinolytic activity of fermented Ginkgo seeds were...
Thu, 06/28/2018 - 21:46
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Antonia Terpou, Poonam S. Nigam, Loulouda Bosnea, Maria Kanellaki Chios mastic gum (Pistacia lentiscus var. chia) was evaluated as an encapsulating matrix-forming material for immobilization of the probiotic strain Lactobacillus casei ATCC393. In addition, was assessed the antimicrobial activity of resins' extracts...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Obinna T. Ezeokoli, Rasheed A. Adeleke, Cornelius C. Bezuidenhout High-throughput sequence analysis of microbial communities in food matrices provides unprecedented insights into species richness and potential safety of foods. Here, the bacterial community of soy-daddawa, a fermented indigenous food condiment, was...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Shivangi Sharma, Sujatha Kandasamy, Digambar Kavitake, Prathapkumar Halady Shetty Weissella confusa (KR780676), isolated from an Indian traditional fermented food (Idli batter) exhibited good growth and survival under simulated gastro-intestinal conditions. Cells also showed strong cell surface hydrophobicity, auto-...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Angélica Olivier Bernardi, Andrieli Stefanello, Marcelo Valle Garcia, Gilson Parussolo, Raquel Facco Stefanello, Camila Brombilla Moro, Marina Venturini Copetti Choosing an active ingredient for sanitizing agents, and the concentrations to be employed for hygiene in food industries is an important step in order to...
Sat, 06/23/2018 - 21:33
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Yaru Li, Donggen Zhou, Shuangfang Hu, Xinglong Xiao, Yigang Yu, Xiaofeng Li The adaptability of Escherichia coli O157:H7 to different environmental stresses, including prolonged cold stress, poses a threat to food safety. In order to elucidate the prolonged cold response in E. coli O157:H7, genes related to prolonged...
Fri, 06/22/2018 - 21:32
Publication date: November 2018 Source:LWT, Volume 97 Author(s): Alexandre Lamas, Alba María Paz-Mendez, Patricia Regal, Beatriz Vazquez, José Manuel Miranda, Alberto Cepeda, Carlos Manuel Franco Salmonella enterica is major foodborne pathogens. Salmonella persists in the food chain due to its ability to produce biofilms under different conditions. One of the biggest challenges...
Fri, 06/08/2018 - 21:06
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Judith C.M. Wolkers – Rooijackers, Martha F. Endika, Eddy J. Smid Tempeh is a traditional, fungal fermented Indonesian product, usually made from soybeans. Tempeh is known to contain vitamin B12 which is essential for a healthy human diet. Therefore, tempeh is of particular interest for vegan diets since B12 is normally...
Thu, 05/31/2018 - 20:50
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Mariana Assis de Queiroz Cancian, Fernanda Garcia de Almeida, Marcela Moreira Terhaag, Admilton Gonçalves de Oliveira, Thais de Souza Rocha, Wilma Aparecida Spinosa A turmeric-and-black-pepper-based hydrolysate (HTBP) was developed. The polyphenolic compounds content, antioxidant activity [1,1-diphenyl-2-...
Tue, 05/29/2018 - 20:49
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Xiao-min Zhang, Mao-run Fu The effect of chlorine dioxide (ClO2) on Penicillium expansum growth and patulin production in vitro and on its disease severity in apples was investigated. ClO2 treatment significantly reduced the lesion diameter in apples infected with P. expansum and inhibited mycelial growth and spore...
Sat, 05/26/2018 - 10:03
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Zhang Jun, Wu Shuaishuai, Zhao Lihua, Ma Qilong, Li Xi, Ni Mengyang, Zhou Tong, Zhu Hongli The bacterial community structure of Jiangshui, a traditional Chinese fermented vegetable food, was investigated using a culture-dependent method combined with culture-independent denaturing gradient gel electrophoresis (...
Sat, 05/26/2018 - 10:03
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Woo-Ju Kim, Sang-Hyun Park, Dong-Hyun Kang The objective of this study was to investigate the effect of sugar content on dielectric properties of chili sauce, and inactivation efficiency when exposed to microwave energy. Heating history showed sugar content was an important factor influencing heating rate when chili sauce...
Wed, 05/16/2018 - 09:38
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Alicia Paz, Sabrina da Silva Sabo, Marisol Vallejo, Emilio Marguet, Ricardo Pinheiro de Souza Oliveira, José Manuel Domínguez This study evaluates the use of hemicellulosic hydrolyzates, derived from brewer's spent grain (BSG), as a means of generating bacteriocins. The producer strains, Lactococcus lactis Tw11 and...
Tue, 05/15/2018 - 09:38
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Taskeen Niaz, Saima Shabbir, Tayyaba Noor, Abdur Rahman, Habib Bokhari, Muhammad Imran The scientific and industrial interest in antimicrobial nano-carriers has significantly increased in recent years due to post-processing contamination. Liposomes are considered as promising food-grade carrier systems for bioactive-...
Tue, 05/15/2018 - 09:38
Publication date: October 2018 Source:LWT, Volume 96 Author(s): Pedro Silva, Catarina L. Silva, Rosa Perestrelo, Fernando M. Nunes, José S. Câmara Sugarcane honey (SCH) is a black syrup recognized by its excellent quality, being produced in Madeira Island using the regional sugarcane cultivars and following a traditional and peculiar manufacturing and storage processes. However,...
Fri, 05/04/2018 - 12:26
Publication date: September 2018 Source:LWT, Volume 95 Author(s): Chandrasekar Venkitasamy, Caiping Zhu, Maria T. Brandl, Franz J.A. Niederholzer, Ruihong Zhang, Tara H. McHugh, Zhongli Pan This study was aimed to develop a sequential infrared and hot air (SIRHA) drying method for whole almonds and evaluate its effectiveness on decontamination of almonds. Wet almonds with hull...
Fri, 05/04/2018 - 12:26
Publication date: September 2018 Source:LWT, Volume 95 Author(s): Franco Pedreschi, Ilse Saavedra, Andrea Bunger, Rommy N. Zuñiga, Romina Pedreschi, Rosana Chirinos, David Campos, María Salomé Mariotti-Celis "Hallulla" is a highly consumed type of Chilean bread, which may contain considerable amounts of some Neo-Formed Contaminants (NFCs). The objective of this research was to...
Tue, 05/01/2018 - 12:14
Publication date: September 2018 Source:LWT, Volume 95 Author(s): Sanaulla Farisa Banu, Durairajan Rubini, Ramar Murugan, Vellingiri Vadivel, Shanmugaraj Gowrishankar, Shunmugiah Karutha Pandian, Paramasivam Nithyanand Vibrio parahaemolyticus is a predominant aquaculture pathogen causing food borne infections through the consumption of raw or undercooked sea foods. Biofilm...
Fri, 04/27/2018 - 11:47
Publication date: August 2018 Source:LWT, Volume 94 Author(s): Hui Zou, Lei Xu, Zhenzhen Xu, Wanqin Xie, Yongtao Wang, Xiaojun Liao, Xiankui Kong The effects of ultra-high temperature (UHT) (140 °C, 10 s) and packages on quality and shelf life of baked purple sweet potato nectar (BPSPN) were evaluated in this study. UHT did not change pH, titratable acidity (TA), centrifugal...
Fri, 04/27/2018 - 11:47
Publication date: August 2018 Source:LWT, Volume 94 Author(s): Valeria Rizzo, Luana Amoroso, Fabio Licciardello, Agata Mazzaglia, Giuseppe Muratore, Cristina Restuccia, Sara Lombardo, Gaetano Pandino, Maria Gabriella Strano, Giovanni Mauromicale Selection of suitable raw materials and technologies are essential for the fresh-cut segment, since they represent key factors to...
Fri, 04/27/2018 - 11:47
Publication date: August 2018 Source:LWT, Volume 94 Author(s): Ji-Hyeon Yoon, Shuai Wei, Deog-Hwan Oh A new selective enrichment broth (OSA) was developed for detection of Staphylococcus aureus combined with real-time PCR. Acriflavine, nalidixic acid, potassium tellurite and sodium chloride were added as selective reagents and mannitol, sodium pyruvate, and yeast extract as promoters....
Wed, 04/18/2018 - 21:14
Publication date: August 2018 Source:LWT, Volume 94 Author(s): Kekgabile S. Letsididi, Zaixiang Lou, Rebaone Letsididi, Khalid Mohammed, Bibole L. Maguy A stable low-energy spontaneous trans-cinnamic acid (trans-CA) nanoemulsion with a particle size of 46.7 ± 1 nm, polydispersity indice of 0.27 ± 0.01 was formulated. Antimicrobial effects of trans-CA nanoemulsion displayed minimum...
Fri, 04/06/2018 - 05:21
Publication date: July 2018 Source:LWT, Volume 93 Author(s): Jasim Ahmed, Mehrajfatemah Mulla, Yasir Ali Arfat, Anibal Bher, Harsha Jacob, Rafael Auras This study describes the development of bioactive linear low-density polyethylene (LLDPE) films, blended with cinnamon essential oil (CEO), and selected concentrations of silver-copper (Ag-Cu) nanoparticles (NPs), and processed by...
Fri, 04/06/2018 - 05:21
Publication date: July 2018 Source:LWT, Volume 93 Author(s): Sang-Soon Kim, Sang-Hyun Park, Dong-Hyun Kang The purpose of this study was to inactivate Escherichia coli O157:H7, Salmonella Typhimurium, and Listeria monocytogenes by continuous-type pulsed ohmic heating in buffered peptone water (BPW) and tomato juice. First, BPW inoculated with the three pathogens were treated at...
Mon, 03/26/2018 - 05:03
Publication date: July 2018 Source:LWT, Volume 93 Author(s): A.M. Cruz-Gálvez, J. Castro-Rosas, M.L. Rodríguez-Marín, A. Cadena-Ramírez, A. Tellez-Jurado, X. Tovar-Jiménez, E.A. Chavez-Urbiola, A. Abreu-Corona, C.A. Gómez-Aldapa In this study, acetone and methanol extracts of Hibiscus sabdariffa were obtained and used to supplement films made with potato starch and glycerol...
Fri, 03/23/2018 - 05:00
Publication date: July 2018 Source:LWT, Volume 93 Author(s): Abdallah Fikry Mahmoud, Laura Escrivá, Yelko Rodríguez-Carrasco, Juan Carlos Moltó, Houda Berrada Chicken meat and edible offal are included in a wide number of preparations in the worldwide cuisine. Among the offal, the liver is one of the most consumed in some countries like Egypt since it is rich in proteins and is an...
Mon, 03/19/2018 - 04:55
Publication date: July 2018 Source:LWT, Volume 93 Author(s): Jun-Beom Park, Ji-Hoon Kang, Kyung Bin Song Cationic surfactant (cetylpyridinium chloride (CPC))-based trans-cinnamaldehyde (TC) or cinnamon bark oil (CB) emulsions (TCE and CBE, respectively) were used to wash fresh-cut red chard (FCR). To enhance the washing effect, CBE (0.02% CB + 0.002% CPC) was combined with ultraviolet-C...
Thu, 03/15/2018 - 04:48
Publication date: July 2018 Source:LWT, Volume 93 Author(s): Jhinuk Gupta, Chad G. Bower, George A. Cavender, Gary A. Sullivan High pressure processing (HPP), a non-thermal pasteurization technique, can reduce deadly pathogens, such as E. coli O157:H7 and other Shiga toxin producing E. coli in raw ground meat, however, its use is limited due to discoloration. As different states of...
Thu, 03/15/2018 - 04:48
Publication date: July 2018 Source:LWT, Volume 93 Author(s): Juthaporn Ponphaiboon, Sontaya Limmatvapirat, Amornrut Chaidedgumjorn, Chutima Limmatvapirat Ostrich Oil is well known for its nutritional, cosmetic, and pharmaceutical uses due to the fact that it has a high content of essential fatty acids. However, the quality of ostrich oil is important in terms of the effectiveness of...
Wed, 02/28/2018 - 03:23
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Ravi Kiran Tadapaneni, Jie Xu, Ren Yang, Juming Tang Water activity (aw) influences the thermal resistance (D-value) of pathogens in low-moisture foods (LMF). However, the influence of food matrices on aw at elevated temperatures is complicated. A recent study reported that a novel thermal water activity cell (TAC) could be...
Sun, 02/25/2018 - 03:22
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Shuangfang Hu, Yigang Yu, Donggen Zhou, Rong Li, Xinglong Xiao, Hui Wu Salmonella is a major foodborne pathogen throughout the world and able to resist extreme acid stress such as stomach gastric juice after mild acid adaptation, which makes it a potential hazard in food industry. We conducted a comparative...
Fri, 02/23/2018 - 03:16
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Ah Ran Jeon, Jae Hoan Lee, Jae-Hyung Mah To evaluate the safety of Cheonggukjang, 60 different samples collected from 8 provinces all across the country were analyzed for biogenic amine contents by HPLC. The aromatic vasoactive amine (β-phenylethylamine and tyramine) contents in some Cheonggukjang samples exceeded safe levels...
Fri, 02/23/2018 - 03:16
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Nadide Tabakoglu, Hakan Karaca Ozone, a popular agent for food industry, was examined to extend the shelf life of fresh mulberry fruit. Changes in quality parameters of mulberries were investigated during storage in cold rooms with ambient air and ozone atmospheres (0.64 and 5.14 mg m−3) for 6 days at 2 °C and 95% RH. The...
Fri, 02/23/2018 - 03:16
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Sirine Ben Slima, Naourez Ktari, Mehdi Triki, Imen Trabelsi, Asehraou Abdeslam, Hafedh Moussa, Iskandar Makni, Ana Maria Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas, Riadh Ben Salah This study was undertaken to evaluate the effects of a combination of probiotic strains namely, Lactobacillus...
Fri, 02/23/2018 - 03:16
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Hyeon-Yeong Jo, Charles Nkufi Tango, Deog-Hwan Oh The objective of the present study was to determine the effect of organic materials on chlorine concentration through in vitro assays to identify the most critical organic material affecting the sanitization of slightly acidic electrolyzed water (SAEW) during washing process....
Wed, 02/21/2018 - 03:12
Publication date: May 2018 Source:LWT, Volume 91 Author(s): Patricia Zimet, Álvaro W. Mombrú, Ricardo Faccio, Giannina Brugnini, Iris Miraballes, Caterina Rufo, Helena Pardo Nanoencapsulation may improve antimicrobial activity of nisin when applied on food systems such as lean beef. Nisin-loaded nanoparticles were prepared by alginate ionic gelation and further complexation with...
Sat, 02/17/2018 - 03:06
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Ying Zhang, Jie Kong, Yunfei Xie, Yahui Guo, Yuliang Cheng, He Qian, Weirong Yao The effect of 10 essential oil (EO) components on biofilm formation for vegetable spoilage Erwinia carotovora and Pseudomonas fluorescens at sub-MICs were investigated. Chromobacterium violaceum CV026 (CV026) was selected as quorum sensing...
Thu, 02/15/2018 - 03:03
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Xenia Pascari, Jordi Ortiz-Solá, Sonia Marín, Antonio J. Ramos, Vicente Sanchis A multianalyte method, using a MS/MS detector, was applied for a simultaneous determination of 23 mycotoxins in 64 beer products purchased from the supermarket in Lleida, Spain. The samples varied by their origin, brewing technology, alcohol...
Thu, 02/15/2018 - 03:03
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Shin Young Park, Soo-Jin Jung, Sang-Do Ha The current study investigated the synergistic effect of combined X-ray irradiation (0.5, 1.0, 1.5, and 2.0 kGy) and aqueous chlorine dioxide (ClO2) treatment (10, 20, 30, and 50 ppm) on Salmonella enterica serovar Typhimurium biofilms on the surfaces of quail egg shells. The...
Thu, 02/15/2018 - 03:03
Publication date: June 2018 Source:LWT, Volume 92 Author(s): Hyeong Sang Kim, Sun Jin Hur The objective of this study was to determine the changes in mutagenicity caused by heterocyclic amines (HCAs), nitrite, and N-nitrosodiethylamine (NDEA) in pork patties during in vitro human digestion. The mutagenicity was higher in raw pork patties containing HCAs than in those containing nitrite or...
Sun, 01/21/2018 - 05:42
Publication date: May 2018 Source:LWT, Volume 91 Author(s): Brinda Joshi, Rosana G. Moreira, Basri Omac, M. Elena Castell-Perez Cucumber (Cucumis sativus) is one of the most cultivated vegetable in the world which is mostly consumed raw. Raw products are important vehicles for the transmission of pathogens which cause foodborne illness. Recently, a multistate Salmonella Poona outbreak...
Fri, 12/29/2017 - 20:30
Publication date: April 2018 Source:LWT, Volume 90 Author(s): Ali Aqeel Salim, Noriah Bidin, Sib Krishna Ghoshal Organic nanoparticles with controlled properties are advantageous for diversified biomedical and pharmacological applications. Cinnamon nanoparticles (CNPs) being bioactive and nontoxic can be effective antibacterial agents. Driven by this idea, we prepared spherical CNPs...
Sun, 12/24/2017 - 20:25
Publication date: April 2018 Source:LWT, Volume 90 Author(s): Morgan A. Redemann, Jagpinder Brar, Steven E. Niebuhr, Lisa M. Lucia, Gary R. Acuff, James S. Dickson, Manpreet Singh The United States Department of Agricultures’ Food Safety and Inspection Service (USDA-FSIS) has developed thermal lethality guidelines for non-typhoidal Salmonella inactivation in ready-to-eat (RTE)...
Fri, 12/22/2017 - 20:25
Publication date: April 2018 Source:LWT, Volume 90 Author(s): Yanping Zou, Yuanyuan Gao, Hui He, Tiankui Yang Wheat germ oil (WGO) is rich in highly concentrated nutrients, especially vitamin E and polyunsaturated fatty acids. In this study, changes in oxidative stability, bioactive components, volatile compounds, and antioxidant capacity of WGO extracted from wheat germ roasted at...
Mon, 12/18/2017 - 13:26
Publication date: April 2018 Source:LWT - Food Science and Technology, Volume 90 Author(s): Anna Kristina Witte, Christine Leeb, Beate Pinior, Patrick Mester, Susanne Fister, Martin Bobal, Dagmar Schoder, Peter Rossmanith 16S rRNA amplicon sequencing is frequently used to investigate and compare microbiomes. This study focuses on the potential, applicability and limits of 16S...
Mon, 12/18/2017 - 13:26
Publication date: April 2018 Source:LWT - Food Science and Technology, Volume 90 Author(s): Sudheer Kumar Yannam, Pooya Estifaee, Shane Rogers, Selma Mededovic Thagard A tangerine juice inoculated with Escherichia coli ATCC 700891 was treated using direct-in-liquid electrical discharge plasma. The reactor system used a point-plane electrode configuration with both a high voltage...
Mon, 12/18/2017 - 13:26
Publication date: April 2018 Source:LWT - Food Science and Technology, Volume 90 Author(s): Irja Sunde Roiha, Guro Møen Tveit, Christoph Josef Backi, Ásbjörn Jónsson, Magnea Karlsdóttir, Bjørn Tore Lunestad Novel strategies for thawing of pre-rigor frozen Atlantic cod (Gadus morhua) in water with air circulation, applying different and controlled temperatures are presented. After...
Mon, 12/18/2017 - 13:26
Publication date: April 2018 Source:LWT - Food Science and Technology, Volume 90 Author(s): Xinhui Wang, Yalin Zhang, Hongyang Ren, Yi Zhan The bacterial communities of salami, Chinese dry-cured sausage and Chinese smoked-cured sausage were compared by high-throughput sequencing technology. The bacterial communities of Chinese dry-cured sausage and Chinese smoked-cured sausage were...
Mon, 12/18/2017 - 13:26
Publication date: April 2018 Source:LWT - Food Science and Technology, Volume 90 Author(s): Muhammad Asif Asghar, Erum Zahir, Syed Muhammad Shahid, Muhammad Naseem Khan, Muhammad Arif Asghar, Javed Iqbal, Gavin Walker The present study was aimed to account an eco-friendly synthesis of iron (Fe), copper (Cu) and silver (Ag) nanoparticles (NPs) using green tea and black tea leaves...
Mon, 12/18/2017 - 13:26
Publication date: April 2018 Source:LWT - Food Science and Technology, Volume 90 Author(s): Lauana Pellanda de Souza, Lêda Rita D'Antonino Faroni, Fernanda Fernandes Heleno, Paulo Roberto Cecon, Thamiris Danielle Carvalho Gonçalves, Greicelene Jesus da Silva, Lucas Henrique Figueiredo Prates Ozone (O3) is a powerful oxidant and is used in water treatment, pest disinfection and...

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