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LWT Food Science and Technology

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...
Fri, 11/18/2016 - 07:08
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Patrizia Losito, Pierina Visciano, Marisa Genualdo, Rosa Satalino, Marco Migailo, Angelo Ostuni, Arianna Luisi, Giorgio Cardone A total of 68 food contact surfaces in five different retail outlets of the following food categories: raw meat (17 surfaces), fishery products (12), deli (11...
Fri, 11/18/2016 - 07:08
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Changqing Zhao, Xueling Yan, Shiting Yang, Feifei Chen This study aimed at isolating and culturing Bacilli from the omagari, pit mud, and fermented grains used in Luzhou-flavor liquor in an effort to produce better flavor and quality. After an enrichment culture of Bacillus in the omagari, pit...
Fri, 11/18/2016 - 07:08
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): Derya Koçak Yanık The microwave assisted solvent extraction parameters of olive pomace oil was investigated. The oil extracted was compared with that obtained by the conventional industrial extraction method in terms of yield and some physical and chemical properties. This is the first attempt to...
Thu, 11/17/2016 - 07:07
Publication date: April 2017 Source:LWT - Food Science and Technology, Volume 77 Author(s): M.E. Sotelo-Boyás, Z.N. Correa-Pacheco, S. Bautista-Baños, M.L. Corona-Rangel Lime oil has recognized fungicidal and antibacterial properties. Nanoparticles and nanocapsules are structures that have been developed to overcome the high volatility of essential oils. Chitosan nanoparticles and...
Mon, 10/31/2016 - 15:39
Publication date: January 2017 Source:LWT - Food Science and Technology, Volume 75 Author(s): Wioleta Chajęcka-Wierzchowska, Anna Zadernowska, Łucja Łaniewska-Trokenheim Enterococci have emerged as important nosocomial pathogens and have been found to possess many virulence factors, some of which are considered very important in the pathogenesis of diseases caused by them. While...
Sun, 10/23/2016 - 10:37
Publication date: March 2017 Source:LWT - Food Science and Technology, Volume 76, Part A Author(s): Adebola O. Oladunjoye, Stanley A. Oyewole, S. Singh, Oluwatosin A. Ijabadeniyi Combination of bacteriophage and sucrose monolaurate (SML) against Listeria monocytogenes growth on fresh-cut produce and prediction of relationship among initial bacterial load, fresh-produce type,...
Tue, 09/13/2016 - 23:58
Publication date: January 2017 Source:LWT - Food Science and Technology, Volume 75 Author(s): Hümeyra İspirli, Fatmanur Demirbaş, Enes Dertli Enterococcus species was isolated from Turkish white cheese and genotypic characterization of these isolates revealed the presence of 12 distinct strains belonging to 5 different species: Enterococcus faecium, E. faecalis, E. durans, E. ...
Tue, 09/13/2016 - 23:58
Publication date: January 2017 Source:LWT - Food Science and Technology, Volume 75 Author(s): Soee Choi, Pradeep Puligundla, Chulkyoon Mok Non-thermal techniques for microbial decontamination in foods are becoming more promising. This work aims to evaluate the suitability and effectiveness of corona discharge plasma jet (CDPJ) for the inactivation of microbial contaminants of dried...
Tue, 09/13/2016 - 23:58
Publication date: January 2017 Source:LWT - Food Science and Technology, Volume 75 Author(s): Shengjiang Zhang, Min Zhang, Zhongxiang Fang, Yaping Liu Blended cloves/cinnamon essential oil nanoemulsions were prepared using Tween 80 and ethanol as surfactant and cosurfactant respectively. The preparation process was optimized via a pseudo-ternary phase diagram. The nanoemulsion showed...
Tue, 09/13/2016 - 23:58
Publication date: January 2017 Source:LWT - Food Science and Technology, Volume 75 Author(s): Mingyue Shen, Fan Zhang, Tao Hong, Jianhua Xie, Yuting Wang, Shaoping Nie, Mingyong Xie Furan, a possible carcinogen, is commonly produced by thermal processing in a number of heated foods. In this study, the effects of several natural and synthetic antioxidants on thermally induced...
Wed, 08/24/2016 - 20:42
Publication date: January 2017 Source:LWT - Food Science and Technology, Volume 75 Author(s): Porntip Sirisoontaralak, Praewpak Suthirak, Kanittha Papaka, Punchira Vongsawasdi Gamma irradiation combined with mild preservative was applied to extend the shelf life of chiffon cake stored at ambient temperature. Reduction of specific volume, hardness, springiness, chewiness and crumb...
Thu, 08/04/2016 - 11:05
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Long-Feng Wang, Jong-Whan Rhim Antimicrobial low-density polyethylene (LDPE) and poly(lactide) (PLA) films were prepared by blending with grapefruit seed extract (GSE) incorporated thermoplasticized starch (TPS) using extrusion blowing and extrusion casting methods, respectively. The effect of...
Thu, 08/04/2016 - 11:05
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Na Ji, Chengzhen Liu, Shuangling Zhang, Liu Xiong, Qingjie Sun Nanocomposites are being used as a new type of packaging that has good biodegradability and antibacterial ability and that has wide applicability in the preservation and storage field. Transmission electron microscopy results...
Fri, 07/29/2016 - 04:57
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Takashi Kuda, Takashi Koyanagi, Gensui Shibata, Hajime Takahashi, Bon Kimura To clarify the effects of vegetable residues on the resistances of food-related pathogens to drying and disinfectants, Salmonella Thyphimurium was dried with 50% w/w aqueous solutions of seven vegetables and cell...
Fri, 07/29/2016 - 04:57
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Satyamitra L. Shekh, Jayantilal M. Dave, Bharatkumar Rajiv Manuel Vyas Eight acid and bile tolerant Lactobacillus plantarum strains isolated from fruits and fermented foods were identified and characterized in vitro for probiotic attributes. The strains tolerated enzymes of simulated oro-...
Fri, 07/29/2016 - 04:57
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Dima Faour-Klingbeil, Ewen C.D. Todd, Victor Kuri The increased consumption of ready-to-eat salads outside homes as a result of a fast paced lifestyle, awareness on their nutritional attributes and enhanced processing technology is well documented. This study aimed to determine the...
Fri, 07/29/2016 - 04:57
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): M.A. Khaleque, C.A. Keya, K.N. Hasan, M.M. Hoque, Y. Inatsu, M.L. Bari The need for better control of foodborne pathogens has been of paramount importance in recent years as one of the major concerns to ensure food safety. This study was aimed to determine whether Cloves (Syzygium...
Wed, 07/27/2016 - 04:54
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Rowaida K.S. Khalil, Mohamed A.E. Gomaa This is the first report on the prevalence of Shiga toxin-producing Escherichia coli strains (STECs) in fresh produce sold at local street markets in Alexandria. A total of 945 samples were enumerated for total aerobic mesophilic bacteria (AMC) and E. coli...
Tue, 07/26/2016 - 04:54
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Fan Li, Guoyang Xie, Baoqing Zhou, Pei Yu, Shuang Yu, Zoraida P. Aguilar, Hua Wei, Hengyi Xu Cronobacter sakazakii, Staphylococcus aureus, and Bacillus cereus are important pathogens contaminating infant food products. In this study, we developed a specific, sensitive, and accurate...
Tue, 07/26/2016 - 04:54
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Nilgün Öncül, Şeniz Karabıyıklı Antibacterial effects of unripe grape products (verjuice and sour grape sauce) which are particularly rich in antioxidants and organic acids were evaluated. Survival of Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus...
Mon, 07/18/2016 - 04:42
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Ismet Ozturk, Fatih Tornuk, Oznur Caliskan-Aydogan, M. Zeki Durak, Osman Sagdic Hydrosols are byproducts obtained by steam distillation of plant materials. In this study, six hydrosols obtained from thyme (Thymus vulgaris L.), summer savory (Satureja hortensis L.), rosemary (Rosmarinus...
Mon, 07/18/2016 - 04:42
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Elena Bartkiene, Vadims Bartkevics, Janis Rusko, Vytaute Starkute, Egle Bendoraitiene, Daiva Zadeike, Grazina Juodeikiene The effect of Pediococcus acidilactici and Lactobacillus sakei strains on biogenic amines (BAs) formation during submerged and solid state fermentation of Lupinus...
Sun, 07/17/2016 - 04:40
Publication date: December 2016 Source:LWT - Food Science and Technology, Volume 74 Author(s): Isabela Sarmento Brasileiro, Matheus Barbosa, Maria Crystina Igarashi, Vanessa Biscola, Daniele Fernanda Maffei, Mariza Landgraf, Bernadette Dora Gombossy de Melo Franco The main factor responsible for occurrence of listeriosis associated to ready-to-eat meat products is assumed to be...
Thu, 06/23/2016 - 06:25
Publication date: November 2016 Source:LWT - Food Science and Technology, Volume 73 Author(s): Anne C. Eischeid, Sarah R. Stadig, Sara M. Handy, Frederick S. Fry, Jonathan Deeds Efficient methods for the species identification of seafood are important for ensuring food safety and detecting fraud. DNA barcoding, a technique based on PCR amplification and capillary sequencing of a...
Wed, 06/22/2016 - 06:23
Publication date: November 2016 Source:LWT - Food Science and Technology, Volume 73 Author(s): Huhu Wang, Yun Jiang, Xuan Liu, Wenjuan Qian, Xinglian Xu, Guanghong Zhou Salmonella enterica has been concerned globally due to its serious contamination in the food industry and serious risks to human health. In this study, the diversity of growth, genotypic virulence and clustered...
Wed, 06/22/2016 - 06:23
Publication date: November 2016 Source:LWT - Food Science and Technology, Volume 73 Author(s): Laura Fernández-de Castro, Marian Mengíbar, Ángela Sánchez, Leire Arroyo, M Carmen Villarán, Elena Díaz de Apodaca, Ángeles Heras The present study focuses on the effects of heat and neutralization treatments on solubility, water vapour permeability and antimicrobial activity of...
Sun, 06/12/2016 - 21:47
Publication date: November 2016 Source:LWT - Food Science and Technology, Volume 73 Author(s): Catarina Moreirinha, Adelaide Almeida, Jorge A. Saraiva, Ivonne Delgadillo High pressure processing is an emergent technology for food preservation that causes minimal changes in the characteristics of the foods, preventing food spoilage and foodborne diseases. In this work, 12 different...
Sat, 06/11/2016 - 21:36
Publication date: November 2016 Source:LWT - Food Science and Technology, Volume 73 Author(s): Esmail Abdollahzadeh, Seyed Mahdi Ojagh, Hedayat Hosseini, Gholamreza Irajian, Ezzat Allah Ghaemi The prevalence of Listeria spp. and Listeria monocytogenes was investigated by biochemical and molecular methods in a total of 201 fish, shrimp, and ready-to-eat seafood samples collected from...
Fri, 06/10/2016 - 21:33
Publication date: November 2016 Source:LWT - Food Science and Technology, Volume 73 Author(s): T. Moschakis, E. Panagiotopoulou, E. Katsanidis Currently, there is a growing interest for foods with not only sensorial quality, safety and shelf stability but also providing health benefits through certain added ingredients. The aim of the present study was to explore the potential use of...
Thu, 06/02/2016 - 10:06
Publication date: November 2016 Source:LWT - Food Science and Technology, Volume 73 Author(s): D. Millan-Sango, E. Garroni, C. Farrugia, J.F.M. Van Impe, V.P. Valdramidis Salmonella is one of main pathogenic bacteria present in fresh produce. Ultrasound has been reported to be effective at inactivating food-borne pathogens. Moreover, ultrasound can be combined with essential oils...
Sun, 05/15/2016 - 00:06
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Amir Golmohamadi, Matthew J. Morra, Inna Popova, Caleb I. Nindo The multi-component lactoperoxidase system (LPSys) is used for improving food safety and requires thiocyanate (SCN−) as a substrate for the generation of antimicrobial hypothiocyanite (OSCN−). Production of OSCN− is usually...
Fri, 05/13/2016 - 09:52
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Shabnam Kakaei, Yasser Shahbazi The aim of the present study was to evaluate the effects of chitosan-gelatin film incorporated with grape seed extract (GSE) (1 and 2%) and Ziziphora clinopodioides essential oil (ZEO) (1 and 2%), separately and in combination, on survival of Listeria monocytogenes...
Thu, 05/12/2016 - 09:50
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Igor Moura de Paiva, Raphael da Silva Steinberg, Ivana Silva Lula, Elaine Maria de Souza-Fagundes, Thiago de Oliveira Mendes, Maria José Valenzuela Bell, Jacques Robert Nicoli, Álvaro Cantini Nunes, Elisabeth Neumann Lactic acid bacteria produce exopolysaccharides, which have broad...

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