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LWT Food Science and Technology

Thu, 09/14/2017 - 12:18
Publication date: January 2018 Source:LWT - Food Science and Technology, Volume 87 Author(s): Magdalena Montowska, Emilia Fornal Soy, milk and egg white proteins are commonly added to meat products. Proteins of non-meat origin, are applied to improve the water-binding capacity of meat and the texture of the product, as well as for economic reasons as meat substitutes. Detection of low...
Thu, 09/07/2017 - 07:57
Publication date: January 2018 Source:LWT - Food Science and Technology, Volume 87 Author(s): Sana Meftah, Salwa Abid, Teresa Dias, Paula Rodrigues Processed meat products frequently suffer from fungal and mycotoxin contamination, mostly ochratoxin A (OTA). Penicillium nordicum is considered responsible for this contamination, but Aspergillus westerdijkiae has recently been associated...
Tue, 09/05/2017 - 07:54
Publication date: January 2018 Source:LWT - Food Science and Technology, Volume 87 Author(s): Snežana Škaljac, Marija Jokanović, Vladimir Tomović, Maja Ivić, Tatjana Tasić, Predrag Ikonić, Branislav Šojić, Natalija Džinić, Ljiljana Petrović The aim of this study was to determine colour characteristics (lightness - L*, redness - a* and yellowness - b*) of dry fermented...
Mon, 09/04/2017 - 07:53
Publication date: January 2018 Source:LWT - Food Science and Technology, Volume 87 Author(s): Fatemeh Rezaei, Yasser Shahbazi Nowadays, antimicrobial packaging materials is attracting remarkable attention as one of the preferred emerging technologies to prevent the development and spread of spoilage and pathogenic microorganisms via food foodstuffs. The aim of the present study was to...
Fri, 08/11/2017 - 01:05
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Nail Altunay, Özge Demir, Ramazan Gürkan A simple, rapid and economical ultrasound-assisted microextraction (UA-ME) procedure was developed for extraction and determination of trace amounts of melamine in milk products, followed at 310 nm by UV-Visible spectrophotometry. In the study, 1-hexyl-...
Fri, 08/11/2017 - 01:05
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): C. Juan, J. Mañes, G. Font, A. Juan-García Fruit berries by-products are mainly elaborated with berry but most of them mixed with other fruits, grapes, plums or apples. These present favourable properties for the growth of a great range of mycotoxins mould producers. Consequently,...
Thu, 08/10/2017 - 01:03
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part B Author(s): Ana Meireles, Rita Fulgêncio, Idalina Machado, Filipe Mergulhão, Luís Melo, Manuel Simões The knowledge on the microorganisms present in an industrial process is crucial to delineate the best strategy for their effective control. The aims of the present work were to isolate,...
Thu, 08/10/2017 - 01:03
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part B Author(s): Irene Castro-Ibáñez, María I. Gil, Ana Allende The popularity of the consumption of fresh ready-to-eat (RTE) products has increased globally. Simultaneously, the number of outbreaks and cases of foodborne illness associated with the consumption of contaminated fresh produce continues...
Wed, 08/09/2017 - 00:58
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Adebola O. Oladunjoye, S. Singh, Oluwatosin A. Ijabadeniyi Combination of bacteriophage and trisodium phosphate (TSP) to inactivate Listeria monocytogenes inoculated on fresh-cut produce was investigated. Fresh-cut tomato and watermelon inoculated with L. monocytogenes cocktail at log 107 CFU/...
Wed, 08/09/2017 - 00:58
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Mustafa Guzel, Rosana G. Moreira, Basri Omac, M. Elena Castell-Perez The increase in foodborne illness outbreaks associated with fresh and fresh-cut produce in the USA has been attributed to ineffectiveness of current handling practices. This study describes the change in concentration of...
Sun, 08/06/2017 - 12:09
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Monique Suela Silva, Cíntia L. Ramos, Marisela González-Avila, Anne Gschaedler, Javier Arrizon, Rosane F. Schwan, Disney R. Dias The survival of bacterial strains isolated from tejuino was evaluated in the human gastrointestinal model (ARIS) using saline solution and simulated food as...
Sun, 08/06/2017 - 12:09
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Sirine Ben Slima, Naourez Ktari, Imen Trabelsi, Mehdi Triki, Molka Feki-Tounsi, Hafedh Moussa, Iskandar Makni, Ana Herrero, Francisco Jiménez-Colmenero, Claudia Ruiz-Capillas Perez, Riadh Ben Salah This work investigates the effects of partial nitrite substitution by the...
Sat, 08/05/2017 - 12:09
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Qinqin Ma, Yu Fu, Honghu Sun, Yuan Huang, Linzhao Li, Qian Yu, Andras Dinnyes, Qun Sun A total of 122 Lactobacillus strains were isolated from household-prepared or commercial yogurts and pickles in Sichuan, among which 15 representative strains, along with another 37 strains...
Sat, 08/05/2017 - 12:09
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Sungdae Yang, Mohammad Sadekuzzaman, Sang-Do Ha The aim of this study was to determine the effect of a commercial bacteriophage (ListShield) against Listeria monocytogenes, alone or in combination with UV-C treatment, using artificially inoculated chicken breast. A mixture of three L. ...
Thu, 08/03/2017 - 12:01
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Shengqian Sun, Gary Sullivan, Jayne Stratton, Chad Bower, George Cavender High Pressure Processing (HPP), a non-thermal microbial inactivation technology, can be potentially used as hurdle during processing while enhancing the taste and nutrition of muscle foods. In this study, the effect...
Thu, 08/03/2017 - 12:01
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Sang-Soon Kim, Youngje Jo, Dong-Hyun Kang Numerous dairy products are produced with reduced fat and/or lactose content as consumer demand for foods of modified nutritional content has increased recently. The combined inhibitory effect of milk fat and lactose on the inactivation of E. coli O157...
Thu, 08/03/2017 - 12:01
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Emil Emmanuel C. Estilo, Alonzo A. Gabriel This study determined the effects of prior exposures to stresses commonly encountered by cells in food production and processing environments on the subsequent UV-C inactivation rates of Salmonella enterica in coconut liquid endosperm. Seven different...
Thu, 08/03/2017 - 12:01
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Anupam Kujur, S. Kiran, N.K. Dubey, Bhanu Prakash The present study was undertaken to investigate the efficacy of chitosan-cinnamic acid based microencapsulated Gaultheria procumbens L. essential oil (GPEO) against Aspergillus flavus (EC-03), aflatoxin B1 secretion and its mode of action....
Wed, 08/02/2017 - 11:59
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): M. Singh, T. Sahareen Losses due to postharvest spoilage are major factors in food industries. Microbial contamination from field, cold storage and at consumer's place is one of the main causes for food quality loss and shelf life reduction. This report demonstrates the usefulness of low cost...
Wed, 08/02/2017 - 11:59
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Ifeoluwa Adekoya, Adewale Obadina, Judith Phoku, Obinna Nwinyi, Patrick Njobeh This study assessed the safety and quality of some fermented foods in Nigeria. Cluster sampling was used to obtain different fermented foods: maize gruel (ogi), locust beans (iru), sorghum meal (ogi baba), dried...
Sat, 07/29/2017 - 08:06
Publication date: December 2017 Source:LWT - Food Science and Technology, Volume 86 Author(s): Daqun Liu, Chuan Tong Bacterial community composition influences the formation of flavourful substances in fermented foods. However, the bacterial structure of fermented vegetables from different origins has scarcely been reported. Here, 10 different fermented vegetables of Chinese origin were...
Fri, 07/28/2017 - 08:03
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Emanuel Vamanu, Diana Pelinescu This study determined the effect of the consumption of six edible wild mushroom species (Boletus edulis, B. pinophilus, B. aureus, Armillaria mellea, Lactarius piperatus, Pleurotus eryngii, P. djamor - positive control, Amanita rubescens - negative control...
Wed, 07/19/2017 - 07:52
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Sung-Ho Son, Hye-Lin Jeon, Eun Bi Jeon, Na-Kyoung Lee, Young-Seo Park, Dae-Kyung Kang, Hyun-Dong Paik This study was conducted to evaluate the probiotic properties, including β-galactosidase and antioxidant activities, of lactic acid bacteria isolated from kimchi. Two isolates...
Mon, 07/17/2017 - 07:50
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Enes Dertli, Ahmet Hilmi Çon Kefir grains consist of rich bacterial and fungal microflora responsible for the production of this traditional fermented milk beverage with unique flavour properties. Here, a pyrosequencing approach was applied for the identification of microbial flora of...
Sat, 07/15/2017 - 07:49
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Jolanta Godziszewska, Dominika Guzek, Ewelina Pogorzelska, Marta Brodowska, Elżbieta Górska-Horczyczak, Anna Sakowska, Iwona Wojtasik-Kalinowska, Magdalena Gantner, Agnieszka Wierzbicka This paper describes a simple method focused on detection of roasted pork patties prepared from...
Wed, 07/12/2017 - 07:48
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Stefania Balzan, Agnese Taticchi, Barbara Cardazzo, Stefania Urbani, Maurizio Servili, Giuseppe Di Lecce, Izaskun Berasategi Zabalza, Maria Teresa Rodriguez-Estrada, Enrico Novelli, Luca Fasolato Replacing chemical additives in meat preparations with natural compounds is...
Tue, 07/11/2017 - 07:48
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Sara Aghajanzadeh, Aman Mohammad Ziaiifar, Mahdi Kashaninejad Appearance of the watermelon juice, reflecting the safety and quality, is affected by the chemical reactions which take place during juice processing. In this study, the response surface methodology (RSM) was used to...
Sat, 07/08/2017 - 00:06
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Hyeon-Jeong Son, Ji-Hoon Kang, Kyung Bin Song This study examined the antimicrobial activity of safflower seed meal extract (SSME) against foodborne pathogens, and the microbial reduction effects of combined treatment with SSME and fumaric acid (FA) against Listeria monocytogenes...
Sun, 07/02/2017 - 12:27
Publication date: November 2017 Source:LWT - Food Science and Technology, Volume 85, Part A Author(s): Yasuhiro Inatsu, Kamal Weerakkody, Md. Latiful Bari, Yukie Hosotani, Nobutala Nakamura, Susumu Kawasaki The present study evaluated the efficacy of using 100 mg/L sodium hypochlorite (NaClO) followed by a second wash with various organic acids in reducing natural bacterial...
Sat, 06/10/2017 - 05:00
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Mojgan Hadian, Ahmad Rajaei, Afshin Mohsenifar, Meisam Tabatabaei In the present study, encapsulation by chitosan (CS)–benzoic acid (BA) nanogel was used to improve antioxidant and antimicrobial activity as well as stability of the Rosmarinus officinalis essential oils (REOs). The mean...
Fri, 06/02/2017 - 23:11
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Ce Shi, Xingchen Zhao, Rizeng Meng, Zuojia Liu, Guannan Zhang, Na Guo Staphylococcus aureus (S. aureus) infections resistant to a variety of drugs have been increasingly documented in recent years. Drug resistance has appeared largely due to extensive use of antibiotics. Nisin has been...
Fri, 06/02/2017 - 23:11
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Olga Moreno, Àgueda Gil, Lorena Atarés, Amparo Chiralt Biodegradable active films were obtained by casting, using glycerol plasticized oxidized corn starch (OS) and bovine gelatine (BG) blends (1:1 mass ratio), with and without ethyl lauroyl arginate (LAE) as antimicrobial agent (1.3 g LAE/...
Fri, 06/02/2017 - 23:11
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): So-Hyang Shin, Yoonjee Chang, Monique Lacroix, Jaejoon Han Edible coating solutions, containing antioxidant and antimicrobial agents, were developed from mixture of apple peel powder and carboxymethylcellulose (CMC). Microfluidization, a high pressure homogenization technique, was used to...
Fri, 06/02/2017 - 23:11
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Beata Nalepa, Lidia Hanna Markiewicz The aim of the study was to develop a reference markers for the qualitative evaluation of microbiota in raw milk and ripened cheeses with the use of the PCR-DGGE method. A total of 73 reference strains were used, and 24 strains representing 5 bacterial groups...
Tue, 05/30/2017 - 23:03
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Allison M. Pollock, Anubhav Pratap Singh, Hosahalli S. Ramaswamy, Michael O. Ngadi Pulsed light (PL) treatment is an emerging tool for food safety & is increasingly being used for sanitization of food and contact surfaces. L. monocytogenes contamination is one of the most important...
Mon, 05/29/2017 - 23:03
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Hyeon-Jo Bang, Shin Young Park, Seh Eun Kim, Mizan Md Furkanur Rahaman, Sang-Do Ha This study investigated the synergistic effects of combined ultrasound (US; 37 kHz, 380 W for 10–60 min) and peroxyacetic acid (PAA; 50–200 ppm) on reducing Cronobacter sakazakii biofilms on cucumbers. US was...
Mon, 05/29/2017 - 23:03
Publication date: October 2017 Source:LWT - Food Science and Technology, Volume 84 Author(s): Aleksandra M. Kocot, Magdalena A. Olszewska The ability of Listeria monocytogenes to attach to food processing surfaces and to form biofilms in different inaccessible locations of a processing facility has become of important concern for the food industry. A deeper insight into the biofilm...
Fri, 05/26/2017 - 22:57
Publication date: 15 September 2017 Source:LWT - Food Science and Technology, Volume 83 Author(s): Mahmoud Yolmeh, Morteza Khomeiri, Zahra Ahmadi This study aimed to find out an optimum multiple-strain mixture (MSM) of Lactobacillus with the highest antimicrobial activity (AA) against common food-borne pathogenic bacteria (Escherichia coli, Salmonella enteritidis, Listeria monocytogenes...
Fri, 05/26/2017 - 22:57
Publication date: 15 September 2017 Source:LWT - Food Science and Technology, Volume 83 Author(s): Victoria Bernáldez, Juan J. Córdoba, Naresh Magan, Belén Peromingo, Alicia Rodríguez Maize is prone to infection by Aspergillus flavus, which can contaminate the product with aflatoxins. The objective of this study was to examine the impact that interactions between water activity (aw...
Sun, 05/21/2017 - 22:45
Publication date: 15 September 2017 Source:LWT - Food Science and Technology, Volume 83 Author(s): Vincent Rapinel, Cassandra Breil, Caroline Makerri, Magali Jacotet-Navarro, Njara Rakotomanomana, Alain Vallageas, Farid Chemat This study was designed to evaluate the applicability of a new liquefied gas, HFO-1234ze, as a safe alternative for the substitution of usual solvents...
Fri, 05/19/2017 - 22:45
Publication date: 15 September 2017 Source:LWT - Food Science and Technology, Volume 83 Author(s): Surya Kant Verma, Shiv Kumar Sood, Ram Krishan Saini, Neha Saini The present study was carried out to enhance shelf life of raw buffalo milk by the use of pediocin PA-1 containing fermented cheese whey (PCFCW) as bio-preservative. Ten distinct genera of milk microbes could be identified...
Wed, 05/17/2017 - 13:30
Publication date: 15 September 2017 Source:LWT - Food Science and Technology, Volume 83 Author(s): Elena Bartkiene, Donata Vizbickiene, Vadims Bartkevics, Iveta Pugajeva, Vita Krungleviciute, Daiva Zadeike, Paulina Zavistanaviciute, Grazina Juodeikiene The aim of this study was to evaluate the potential use of Pediococcus acidilactici LUHS29 immobilized in apple pomace in case...
Tue, 05/16/2017 - 13:28
Publication date: 15 September 2017 Source:LWT - Food Science and Technology, Volume 83 Author(s): Dibash Gautam, Arosha L. Umagiliyage, Rajiv Dhital, Prabesh Joshi, Dennis G. Watson, Derek J. Fisher, Ruplal Choudhary A non-thermal pasteurization technology is desirable to naturally preserve nutrient and organoleptic properties of packaged tender coconut water (TCW) distributed...
Tue, 05/09/2017 - 04:36
Publication date: 15 September 2017 Source:LWT - Food Science and Technology, Volume 83 Author(s): Mostafa Gouda, Shisi Zhang, Yuanyuan Liu, Long Sheng, Meihu Ma The objective of this study was to evaluate the effects of the natural safety high antioxidant compounds on egg yolk physical properties. Three different concentrations have been evaluated from: trans-cinnamaldehyde, thymol...
Tue, 05/02/2017 - 04:24
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): Chin-Hui Chen, Tsan-Chang Chang, Shih-Ying Chen, Su-Jung Hsu, Hsiu-Wen Huang, Ching-Kuo Lee The present study aimed to investigate bio-function, focusing the on antioxidant, bactericidal, and matrix metalloproteinase (MMP) regulatory activity, of food-related plants. Bioassay-coupled...
Thu, 04/27/2017 - 00:00
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): Yoonjee Chang, Inyoung Choi, Ah Reum Cho, Jaejoon Han An antimicrobial sachet releasing vapor of oregano essential oil (EO) was developed and its effectiveness as an antimicrobial packaging system for fresh-cut iceberg lettuce was evaluated. Oregano EO was microencapsulated with polyvinyl...
Thu, 04/27/2017 - 00:00
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): Mingshun Chen, Zhengang Zhao, Hecheng Meng, Shujuan Yu Sugar beet molasses contains natural components which can significantly inhibit the growth of food-borne pathogens, however, its antimicrobial mechanism has not yet well understood. In the present study, the antibacterial mechanism of...
Thu, 04/27/2017 - 00:00
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): G. Finten, M.V. Agüero, R.J. Jagus This research aims to investigate citric acid (CA) 0.5% as alternative to sodium hypochlorite (SH) 200 ppm for washing and disinfecting spinach leaves (Spinacia oleracea L.). The initial disinfection achieved in leaves spot-inoculated with Escherichia coli...
Thu, 04/27/2017 - 00:00
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): Djamel Atsamnia, Mabrouk Hamadache, Salah Hanini, Othmane Benkortbi, Dahmane Oukrif The aim of this study was to devise a model that predicts the inhibition zone diameter using artificial neural networks. The concentration, temperature and the exposure time of our extract were taken as...
Fri, 04/21/2017 - 23:57
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): Dike O. Ukuku, David J. Geveke, Lee Chau, Andrew Bigley, Brendan A. Niemira Minimally processed fresh-cut fruits have a limited shelf-life because of deterioration caused by spoilage microflora and changes in physiological processes. Whole melons was inoculated with 107 CFU/ml of...

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