You are here

LWT Food Science and Technology

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...
Fri, 04/21/2017 - 23:57
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): Jufang Zhang, Shigang Zhou, Ronghua Chen, Hongshun Yang The aim of this study was to develop and evaluate the characteristics and performance of a portable electrolytic sanitising unit. Free available chlorine (FAC), oxidation-reduction potential, and pH of electrolysed water were...
Thu, 04/20/2017 - 23:57
Publication date: 1 September 2017 Source:LWT - Food Science and Technology, Volume 82 Author(s): Noraphat Hwanhlem, Teodora Ivanova, Thomas Haertlé, Emmanuel Jaffrès, Xavier Dousset The growth of food-spoilage and foodborne pathogenic bacteria was inhibited by a nisin Z-producing Lactococcus lactis subsp. lactis KT2W2L as determined by the agar spot test and agar well diffusion...
Mon, 04/10/2017 - 23:40
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Guilherme da Silva Dannenberg, Graciele Daiana Funck, Claudio Eduardo dos Santos Cruxen, Juliana de Lima Marques, Wladimir Padilha da Silva, Ângela Maria Fiorentini Active packagings (antimicrobial) control microbial contamination and reduce the need for preservatives added directly to...
Sun, 04/09/2017 - 18:21
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Fan Li, Bo Li, Hui Dang, Quanmin Kang, Liu Yang, Yuanxing Wang, Zoraida P. Aguilar, Weihua Lai, Hengyi Xu Salmonella Enteritidis, Eschericha coli O157:H7 and Listeria monocytogenes are important pathogens contaminating fresh vegetables. The aim of this study was to develop a rapid...
Sun, 04/09/2017 - 18:21
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Raffaella Campana, Veronica Martinelli, Stefano Scoglio, Evelin Colombo, Serena Benedetti, Wally Baffone The aim of this research was to investigate the effect of Aphanizomenon flos-aquae (AFA) and two of its extracts, Blue extract and Pure-PC on Lactobacillus acidophilus DDS-1 growth...
Fri, 04/07/2017 - 18:16
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Irene Falcó, Walter Randazzo, Laura Gómez-Mascaraque, Rosa Aznar, Amparo López-Rubio, Gloria Sánchez Epigallocatechin gallate (EGCG), a flavonoid from green tea, is said to have extensive antimicrobial activity in a wide range of food spoilage or pathogenic fungi, yeast and bacteria. In...
Fri, 04/07/2017 - 18:16
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): M.B. Iglesias, M. Abadias, M. Anguera, J. Sabata, I. Viñas The use of probiotics as biopreservation agents of foodborne pathogens in food is becoming increasingly known. The aim of this work was to investigate the effectiveness of Lactobacillus rhamnosus GG (L. rham. GG) and Lactobacillus...
Fri, 04/07/2017 - 18:16
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Haiying Cui, Juan Wu, Changzhu Li, Lin Lin Listeria monocytogenes (L. monocytogenes) contamination in cheese production has received increasing attention. In order to inhibit the multiplication of the bacteria, the polyethylene oxide nanofibers containing nisin-loaded poly-γ-glutamic acid/...
Fri, 04/07/2017 - 18:16
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Seçil Abay, Reyhan Irkin, Fuat Aydin, Hamit Kaan Müştak, Kadir Serdar Diker The aims of the present study were to evaluate the prevalence of Arcobacter spp., Campylobacter spp., Listeria spp., and Salmonella spp. in heat-processed ready-to-eat (RTE) chicken products manufactured by various...
Fri, 04/07/2017 - 18:16
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Pooja Suryavanshi, Raksha Pandit, Aniket Gade, Marcos Derita, Susana Zachino, Mahendra Rai Food spoilage is a major issue globally and million of people suffer from food-borne infections. Hence, there is a need to search for novel and effective antimicrobial agents. Nanoparticles act as...
Fri, 04/07/2017 - 18:16
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): A.R. Henriques, M.J. Fraqueza To assess the biofilm-forming ability of Listeria monocytogenes and its susceptibility to food-grade biocides, food (n = 120) and food contact equipment samples (n = 60) collected from the ready-to-eat meat-based food chain were analyzed. A total of 113 L. ...
Wed, 04/05/2017 - 18:11
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Hae-Won Lee, So-Ra Yoon, Su-Ji Kim, Hee Min Lee, Jae Yong Lee, Ji-Hyun Lee, Sung Hyun Kim, Ji-Hyoung Ha Little is known about microbial communities associated with the kimchi manufacturing process. We investigated the structure of microbial communities, focusing on foodborne pathogens...
Wed, 04/05/2017 - 18:11
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Maria Rosaria Corbo, Antonio Bevilacqua, Barbara Speranza, Mariangela Gallo, Daniela Campaniello, Milena Sinigaglia The main topic of this paper was the combination of statistic tools, technological, and functional properties to select starter cultures for fermented sausages. One-hundred...
Wed, 03/29/2017 - 09:07
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Mustapha Djellouli, Oscar Martínez-Álvarez, Mirari Y. Arancibia, Diego Florez-Cuadrado, María Ugarte-Ruíz, Lucas Domínguez, Halima Zadi-Karam, Noureddine Karam, Salima Roudj, M. Elvira López-Caballero Eight seafood protein hydrolysates (SPHs) obtained from squid, shrimp and fish...
Wed, 03/29/2017 - 09:07
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Jiachao Zhang, Yichong Yang, Jian Deng, Yanmei Wang, Qisong Hu, Congfa Li, Sixin Liu The uncontrolled coconut water pre-fermentation process represents a considerable food safety risk and can cause unstable production. In the present study, a metagenomics approach was used to explore the...
Wed, 03/22/2017 - 09:24
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Hang Wang, Xiaochang Liu, Yuemei Zhang, Han Lu, Qian Xu, Ce Shi, Yongkang Luo In this study, the growth of Aeromonas hydrophila, Pseudomonas jessenii and Shewanella putrefaciens in sterile grass carp fillets stored at 4 °C was evaluated, as well as their effect on physicochemical and...
Wed, 03/22/2017 - 09:24
Publication date: August 2017 Source:LWT - Food Science and Technology, Volume 81 Author(s): Ruoyi Hao, Yang Liu, Liming Sun, Lining Xia, Hui Jia, Qi Li, Jinfeng Pan Due to hygiene and safety requirements, much attention is given to microorganisms and biogenic amine (BA) in aquatic food. This study investigated microbial communities, BAs, and quality properties in abalone (...
Wed, 03/01/2017 - 03:01
Publication date: July 2017 Source:LWT - Food Science and Technology, Volume 80 Author(s): Georgiana Horincar, Vicentiu Bogdan Horincar, Davide Gottardi, Gabriela Bahrim The need for natural antimicrobials with reference to food preservation and food safety highlights the importance of vegetable fats that can be an essential source of fatty acids with antimicrobial properties. The...
Fri, 02/24/2017 - 02:55
Publication date: July 2017 Source:LWT - Food Science and Technology, Volume 80 Author(s): Ayşe Avcı, Arzu Çağrı-Mehmetoğlu, Dilek Arslan Possible alternative antimicrobials are needed to search for better way to reduce the occurrence risk of foodborne pathogens in food products. The aim of the study was to determine the antimicrobial properties of the substances Bacillus sp. ZBP4...
Fri, 02/24/2017 - 02:55
Publication date: July 2017 Source:LWT - Food Science and Technology, Volume 80 Author(s): Basri Omac, Rosana G. Moreira, A.F. Puerta-Gomez, Elena Castell-Perez The purpose of this study was to conduct a quantitative microbial risk assessment (QMRA) for Listeria monocytogenes infection from consumption of fresh baby spinach leaves, and provide recommendations on intervention...
Fri, 02/24/2017 - 02:55
Publication date: July 2017 Source:LWT - Food Science and Technology, Volume 80 Author(s): Juan M. Oteiza, Amin M. Khaneghah, Fernanda B. Campagnollo, Daniel Granato, Mohammad R. Mahmoudi, Anderson S. Sant’Ana, Leda Gianuzzi In this study, the relative frequency and concentration of patulin (PAT) and ochratoxin A (OTA) in fruit juices and wines collected in Argentina between...
Sat, 02/18/2017 - 08:45
Publication date: July 2017 Source:LWT - Food Science and Technology, Volume 80 Author(s): Cynthya M. Manohar, Saurabh D. Kundgar, Mukesh Doble Betanin was immobilized on LDPE by UV cross-linking and tested as food wrapper. The attachment of live Staphylococcus aureu and Escherichia coli bacterial colonies were 2.3 and 1.5 times less respectively on this film when compared to bare...
Sat, 02/11/2017 - 01:53
Publication date: July 2017 Source:LWT - Food Science and Technology, Volume 80 Author(s): Elena Bartkiene, Vadims Bartkevics, Iveta Pugajeva, Vita Krungleviciute, Sigrid Mayrhofer, Konrad Domig Lactic acid bacteria (LAB) from spontaneous rye sourdough were isolated, identified, and characterized by their growth, acidification rate, and carbohydrate metabolism. The isolated LAB...
Wed, 02/01/2017 - 03:22
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Lorna Fyfe, Paulina Okoro, Euan Paterson, Shirley Coyle, Gordon J. McDougall Antibiotic-resistant bacteria are a major health concern and honey may provide an alternative to antibiotic use under certain conditions. The antimicrobial action of six Scottish honeys and Manuka Medihoney® was...
Mon, 01/30/2017 - 03:20
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Sara Correia Santos, Maria João Fraqueza, Miguel Elias, António Salvador Barreto, Teresa Semedo-Lemsaddek Enterococci are known members of the native microbiota in traditional dry smoked fermented sausages, but their exact role continues to be poorly understood. In the present study, the...
Thu, 01/26/2017 - 07:03
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Fatmanur Demirbaş, Hümeyra İspirli, Asena Ayşe Kurnaz, Mustafa Tahsin Yilmaz, Enes Dertli The technological and functional properties of 15 LAB species previously isolated from sourdough were determined in terms of antifungal and antibacterial activities, production of GABA as a functional...
Thu, 01/26/2017 - 07:03
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Karin Hassenberg, Martin Geyer, Mareike Mauerer, Ulrike Praeger, Werner B. Herppich Postharvest losses of fresh vegetables are mostly caused by microbial infections. Furthermore, contamination of raw-consumed fruits and vegetables with human pathogens may lead to serious foodborne illness....
Wed, 01/25/2017 - 06:58
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Shuangfang Hu, Xinglong Xiao, Xinwei Wu, Xingzhou Xia, Yigang Yu, Hui Wu ATR in EHEC O157:H7 and the cross-protection effects thus induced lead to the uncertainty of food safety. This study aimed to identify factors that are associated with the ATR in EHEC O157:H7 under stomach acidity using...
Thu, 01/19/2017 - 13:02
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Balagopal Amrutha, Kothandapani Sundar, Prathapkumar Halady Shetty There has been a surge in the reports of food borne outbreaks associated with fresh fruits and vegetables. Present study proposes the use of spice oil (essential oil) in the form of nanoemulsions as an alternative for conventional...
Thu, 01/19/2017 - 13:02
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Yogesh Kumar, Kamalpreet Kaur, Akhilesh Kumar Shahi, Narsaiah Kairam, Sanjeev Kumar Tyagi The minimally processed raw meat products with all natural ingredients are now preferred by the consumers over highly processed cooked meat products. This study evaluated the antilisterial, antimicrobial...
Fri, 01/13/2017 - 12:46
Publication date: June 2017 Source:LWT - Food Science and Technology, Volume 79 Author(s): Gladslene Góes Santos Frazão, Arie Fitzgerald Blank, Luciana Cristina Lins de Aquino Santana Various edible coating formulations were prepared from cassava starch, chitosan and Myrcia ovata Cambessedes essential oils (MYRO-174 or -175) according to a 23 experimental design including six factorial...
Thu, 01/05/2017 - 10:43
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Esen Alp Erbay, Büket Buşra (Gözü) Dağtekin, Mustafa Türe, Ahmet Faruk Yeşilsu, Sergio Torres-Giner Novel bioactive coatings were prepared to extend the quality and shelf life of fresh fish fillets of rainbow trout (Oncorhynchus mykiss). For this, whey protein isolate (WPI) with 96 g/100 g...
Sun, 01/01/2017 - 10:37
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Venkatesh Perumal, Arul Venkatesan A vancomycin susceptible Enterococus faecalis CV7 produced bacteriocin was purified by size exclusion chromatography followed by RP-HPLC C-18 column. Tricine-SDS PAGE unrevealed molecular mass was further confirmed by MALDI-TOF MS as 4.829 kDa. This bacteriocin...
Sat, 12/31/2016 - 10:34
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Ji-Hyun Lee, Hee min Lee, Sung Hyun Kim, Jong Bang Eun, Ji-Hyoung Ha This study aimed to evaluate the recovery of structurally intact human norovirus (NoV) during Kimchi fermentation at varying temperatures. Lactic acid bacteria (LAB), pH, and acidity during storage and fermentation were also...
Sat, 12/31/2016 - 10:34
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Hai Zhang, Mercedes Hortal, Maria Jordá-Beneyto, Estela Rosa, Marta Lara-Lledo, Inmaculada Lorente In this study, ZnO nanoparticles were incorporated in PLA (Polylactic Acid) coating layer for antimicrobial packaging application. The SEM images show that the nanoparticles were homogenously...
Fri, 12/30/2016 - 10:28
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Tze Young Thung, Jayasekara Mudiyanselage Krishanthi Jayarukshi Kumari Premarathne, Wei San Chang, Yuet Ying Loo, Yih Zhet Chin, Chee Hao Kuan, Chia Wanq Tan, Dayang Fredalina Basri, Che Wan Jasimah Wan Mohamed Radzi, Son Radu A Salmonella Enteritidis lytic bacteriophage designated as...
Fri, 12/30/2016 - 10:28
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Federica Saladino, Juan Manuel Quiles, Fernando B. Luciano, Jordi Mañes, Mónica Fernández-Franzón, Giuseppe Meca Fungal growth inhibition and aflatoxins (AFs) reduction using allyl (AITC), benzyl (BITC) and phenyl (PITC) isothiocyanates were studied in loaf bread contaminated with Aspergillus...
Tue, 12/27/2016 - 10:22
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Pannarat Singracha, Nuttawee Niamsiri, Wonnop Visessanguan, Sittiwat Lertsiri, Apinya Assavanig The use of starter cultures (Tetragenococcus halophilus TS71, Zygosaccharomyces rouxii A22, and Meyerozyma (Pichia) guilliermondii EM1Y52) in reduced-salt moromi fermentation was investigated....
Sat, 12/24/2016 - 10:15
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): David Millan-Sango, Emily Sammut, Jan F. Van Impe, Vasilis P. Valdramidis The antimicrobial effect of ultrasound, aqueous chlorine dioxide (ClO2) and the combination of both treatments was assessed on Escherchia coli and Salmonella enteritidis inoculated on alfalfa and mung bean sprouts were...
Thu, 12/22/2016 - 10:10
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Sunzid Ahmed, Sharmin Zaman, Razu Ahmed, Md. Nazim Uddin, Antonio Acedo, Md. Latiful Bari Calcined waste shell aggregate (CCa) is a promising non-chlorine sanitizers and 0.01% CCa was found to be effective in eliminating pathogens in various fresh produces. This study was designed to evaluate...
Wed, 12/21/2016 - 10:09
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Da-Young Lee, Ki-Hyun Kwon, Changhoon Chai, Se-Wook Oh This study investigated the microbial contamination of commercial tofu from local supermarkets in Seoul, Korea. Growth modeling of Bacillus cereus isolated from spoiled tofu was used to determine the appropriate and temperature for safe...
Wed, 12/21/2016 - 10:09
Publication date: May 2017 Source:LWT - Food Science and Technology, Volume 78 Author(s): Victoria Bernáldez, Alicia Rodríguez, Mar Rodríguez, Lourdes Sánchez-Montero, Juan J. Córdoba Aflatoxin producing-moulds may grow on different foods (e.g. cereals, ripened meats) and contaminate such products with aflatoxins. Molecular studies about expression of genes involved in these...
Sun, 12/04/2016 - 03:08
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Eun Seob Lim, Jang Eun Lee, Joo-Sung Kim, Ok Kyung Koo Bacterial biofilm formation in foodservice facilities is a continuous cross-contamination risk through survival and persistence despite disinfectant treatments. In this study, we evaluated biofilm formation and disinfectant susceptibility...
Wed, 11/30/2016 - 21:07
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Carmelita Z. Scolforo, Jacqueline V. Bairros, Ana Carolina B. Rezende, Beatriz S. Silva, Roberta B.T. Alves, Daiene S. Costa, Nélio J. Andrade, Anderson S. Sant'Ana, Wilmer E.L. Pena The aim of this study was to develop a predictive model for the growth of L. monocytogenes and...
Sat, 11/26/2016 - 01:33
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Marília Moraes-Lovison, Luís F.P. Marostegan, Marina S. Peres, Isabela F. Menezes, Marluci Ghiraldi, Rodney A.F. Rodrigues, Andrezza M. Fernandes, Samantha C. Pinho Several essential oils (EO) are efficient inhibitors of foodborne pathogen growth. However, their direct incorporation...
Thu, 11/24/2016 - 01:29
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Daniel López, Alex Márquez, Marlen Gutiérrez-Cutiño, Diego Venegas-Yazigi, Rubén Bustos, Silvia Matiacevich Salmon gelatin and boldine as a natural antioxidant were used to prepare edible films by a cold casting method. The concentration of each component was optimised by applying a Box-...
Sun, 11/20/2016 - 20:33
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Yan Jin, Rong Liang, Jingbo Liu, Songyi Lin, Yali Yu, Sheng Cheng This research focused on electron beam irradiation (EBI) effects on quality characteristics of egg white protein (EWP). The EWP was treated by 0, 1.08, 3.24, and 5.40 kGy doses of EBI. Quality characteristics were measured...
Sun, 11/20/2016 - 20:33
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Maria Sanz-Puig, Patricia Moreno, M. Consuelo Pina-Pérez, Dolores Rodrigo, Antonio Martínez The inactivation potential of HHP treatment (200 MPa-2 min) was evaluated against Salmonella enterica serovar Typhimurium in cauliflower and mandarin by-product infusions at 37 and 10 °C. By-product...
Sun, 11/20/2016 - 20:33
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Javier García-Lomillo, Maria L. Gonzalez-SanJose, Raquel Del Pino-García, Miriam Ortega-Heras, Pilar Muñiz-Rodríguez This work evaluates the ability of three different seasonings (obtained from wine pomace) to inhibit lipid oxidation in raw and cooked beef patties. Seasonings were...

Pages