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LWT Food Science and Technology

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...
Wed, 11/08/2017 - 10:22
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Grazina Juodeikiene, Elena Bartkiene, Darius Cernauskas, Dalia Cizeikiene, Daiva Zadeike, Vita Lele, Vadims Bartkevics This study mainly focuses on finding a strategy for reduction of Fusarium mycotoxin in malting wheat grains, predominantly used in the production of beverages and certain...
Mon, 11/06/2017 - 07:27
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Tekla Engelhardt, Katalin Szakmár, Gabriella Kiskó, Csilla Mohácsi-Farkas, Olivér Reichart The aim of our study was to examine the combined effect of NaCl and low temperature on antilisterial bacteriocin production of L. plantarum. Traditionally, the activity of the bacteriocin (arbitrary...
Mon, 11/06/2017 - 07:27
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Keping Ye, Xinxiao Zhang, Yan Huang, Jia Liu, Mei Liu, Guanghong Zhou This study investigated the effects of two meat-borne Enterococcus faecium strains, having different characteristics on virulence properties (the expression levels of six important virulence genes and the capacity to...
Mon, 11/06/2017 - 07:27
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Su-Kyoung Baek, Kyung Bin Song Films were prepared using extracts of Gracilaria vermiculophylla (GVE). Equal amounts of glycerol and sorbitol were added as plasticizers, and zinc oxide nanoparticles (ZnONPs) were added to prepare the antibacterial films. Physical and optical properties, ultraviolet...
Mon, 11/06/2017 - 07:27
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Agata Antoniewska, Jarosława Rutkowska, Montserrat Martinez Pineda, Agata Adamska Effects of partial replacement (17–50%) of wheat flour (WF) with buckwheat flakes/amaranth flour blend (B-A) on quality attributes of muffins during storage, with special attention on their antioxidative,...
Mon, 11/06/2017 - 07:27
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Rocío Casquete, María José Benito, María de Guía Córdoba, Santiago Ruiz-Moyano, Ana Isabel Galván, Alberto Martín Traditional cheeses may be contaminated by mycotoxin-producing fungi, during ripening. This study aimed to evaluate the influence of water activity (aw), pH, and temperature, on...
Mon, 11/06/2017 - 07:27
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Filomena Silva, Fernanda C. Domingues, Cristina Nerín Fresh chicken is a potential source of human infection due to its high microbial load, making the issues regarding its microbiological safety, especially the control of Campylobacter spp., of paramount relevance. Pinosylvin has recently proved...
Mon, 11/06/2017 - 07:27
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Mohammad Sadekuzzaman, Md Furkanur Rahaman Mizan, Hyung-Suk Kim, Sungdae Yang, Sang-Do Ha Owing to their preservative and antimicrobial effects, essential oils (EOs) are promising natural ingredients for the food industry. The main objective of this study was to investigate the activity of...
Fri, 11/03/2017 - 08:24
Publication date: February 2018 Source:LWT - Food Science and Technology, Volume 88 Author(s): Jingsi Gu, Tongjie Liu, Faizan A. Sadiq, Huanyi Yang, Lei Yuan, Guohua Zhang, Guoqing He Microbial profiles of eighteen soy curd (stinky tofu) samples as well as their brines, collected from six different regions, were assessed. In addition, biogenic amines were also quantified using...
Sun, 10/22/2017 - 08:00
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Raju Ahmed, Adane Tilahun Getachew, Yeon-Jin Cho, Byung-Soo Chun Collagen extracted from fish skin by using porcine-derived pepsin is not accepted by a large number of people due to religious constrains. The aim of the study was to explore bacterial collagenolytic proteases (CP) to extract fish...
Sun, 10/22/2017 - 08:00
Publication date: March 2018 Source:LWT - Food Science and Technology, Volume 89 Author(s): Anil Kumar Meghavarnam, Savitha Janakiraman Acrylamide, a potential carcinogen is formed when starchy foods are fried or baked above 120 °C. l-asparaginase is an enzyme that catalyzes the hydrolytic cleavage of the amino acid l-asparagine, the precursor for acrylamide, to l-aspartic acid and...
Sat, 10/14/2017 - 08:06
Publication date: February 2018 Source:LWT - Food Science and Technology, Volume 88 Author(s): Heather L. Dolan, Luis J. Bastarrachea, Rohan V. Tikekar Microbial contamination of fresh produce remains a food safety issue in the US, with recent outbreaks linked to alfalfa sprouts and packaged salads. Chlorine-based sanitizers widely used on produce have limited efficacy and pose health...
Sat, 10/14/2017 - 08:06
Publication date: February 2018 Source:LWT - Food Science and Technology, Volume 88 Author(s): Ahram Oh, Eric Banan-Mwine Daliri, Deog H. Oh In the present study, we screened for potential probiotics from 34 lactic acid bacteria (LAB) isolated from the Korean fermented soybean paste. The LAB were tested for their survival abilities in the simulated gastrointestinal conditions. Seven...

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