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LWT Food Science and Technology

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...
Thu, 05/12/2016 - 09:50
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): R. Gherardi, R. Becerril, C. Nerin, O. Bosetti In the present study, a new innovative procedure to incorporate an antimicrobial agent in a multilayer active material was used to prepare several antimicrobial packaging materials. For this purpose, the activity of six antimicrobial substances...
Sat, 05/07/2016 - 22:57
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): M. Soazo, L.M. Pérez, G.N. Piccirilli, N.J. Delorenzi, R.A. Verdini The incorporation of commercial liquid smoke (LS) to edible films was investigated for the first time. The objective of this investigation was to characterize whey protein concentrate (WPC)-based edible films incorporated...
Sat, 05/07/2016 - 22:57
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Juliana Abigail Leite, Fabrício Luiz Tulini, Fernanda Barbosa dos Reis-Teixeira, Leon Rabinovitch, Jeane Quintanilha Chaves, Nathalia Gonsales Rosa, Hamilton Cabral, Elaine Cristina Pereira De Martinis The application of conventional preservatives in food has been reassessed due to...
Sat, 05/07/2016 - 22:57
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Zahra Javidi, Seyed Fakhreddin Hosseini, Masoud Rezaei The main shortcoming of poly(lactic acid) (PLA) for food packaging applications is its brittleness. The aim of this work was to evaluate the potential use of Origanum vulgare L. essential oil (OEO) in PLA-based matrices to obtain developed...
Wed, 05/04/2016 - 22:37
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Juliane Alves, Elisa Yoko Hirooka, Tereza Cristina Rocha Moreira de Oliveira Conventional methods for the detection of Campylobacter and Salmonella based on culturing are time consuming and laborious. The aim of this study was to develop a multiplex real-time PCR assay with an internal...
Mon, 05/02/2016 - 22:29
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Shiv Shankar, Jong-Whan Rhim Silver nanoparticles (AgNPs) were synthesized using tocopherol (TP) as reducing and capping agents, and the AgNPs were used to prepare PBAT/AgNPs composite films. TEM results demonstrated that the AgNPs were spherical in shape with the diameter of 10–50 nm. The PBAT/...
Fri, 04/29/2016 - 22:17
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): V. Cadavez, U. Gonzales-Barron, P. Pires, E. Fernandes, A.P. Pereira, A. Gomes, J.P. Araújo, F. Lopes-da-Silva, P. Rodrigues, C. Fernandes, M.J. Saavedra, F. Butler, T. Dias Complete microbiological, physicochemical and environmental longitudinal data were obtained from...
Wed, 04/27/2016 - 22:01
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Mehran Moradi, Hossein Tajik, Seyed Mehdi Razavi Rohani, Alireza Mahmoudian Zein films assimilated with 1% monolaurin (ML) and 2 or 3% Zataria multiflora Boiss. essential oil (ZEO) were developed and their antimicrobial effects against Listeria monocytogenes and E. coli O157: H7 in vitro and...
Sun, 04/24/2016 - 20:24
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Samia Ayari, Dominic Dussault, Moktar Hamdi, Monique Lacroix This study investigated the effect of combined treatments involving low doses of gamma irradiation in combination with nisin and carvacrol as antimicrobial agents on the growth and potential toxicity of Bacillus cereus, during...
Sun, 04/24/2016 - 20:24
Publication date: October 2016 Source:LWT - Food Science and Technology, Volume 72 Author(s): Qiumin Ma, P. Michael Davidson, Faith Critzer, Qixin Zhong The objective of this work was to study if ethylenediaminetetraacetate (EDTA) could enhance the antimicrobial activity of lauric arginate (LAE) and cinnamon oil (CO) combination, and the possible mechanisms. With 500 mg/L of EDTA, 5 ...
Sat, 04/23/2016 - 20:17
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Yasser Shahbazi, Nassim Shavisi The aim of the present study was to evaluate the interactions of Ziziphora clinopodioides and Mentha spicata essential oils with chitosan and ciprofloxacin against common food-related pathogens (Staphylococcus aureus, Bacillus subtilis, Bacillus cereus, Listeria...
Mon, 04/04/2016 - 07:26
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Sara Sadiq, Muhammad Imran, Huma Habib, Saima Shabbir, Ayesha Ihsan, Yusuf Zafar, Fauzia Yusuf Hafeez Monolaurin is recognized as an emulsifier and antimicrobial agent with potential use in the food industry. Empty and nisin loaded monolaurin nano-micelles were successfully developed...
Sun, 04/03/2016 - 07:24
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Tekla Engelhardt, Réka Ágoston, Ágnes Belák, Csilla Mohácsi-Farkas, Gabriella Kiskó Published data suggest that detection of Listeria monocytogenes is affected by presence of other Listeria species in matrix. In this study efficacy for traditional standard detection method (ISO 11290-1)...
Wed, 03/30/2016 - 07:18
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Ana Laura Mosso, Manuel Oscar Lobo, Norma Cristina Sammán With the aim to obtain a non-dairy solid probiotic product, three different Andean tubers -oca (Oxalis tuberosa), papalisa (Ullucus tuberosus) and potato (Solanum tuberosum spp andigena)- were assessed as fermentation substrates for...
Thu, 03/24/2016 - 07:07
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Roya Moghimi, Atousa Aliahmadi, David Julian McClements, Hasan Rafati There is growing interest in the development of natural antimicrobials to preserve foods. In this research, Sage (Salvia officinalis) essential oil was converted into a nanoemulsion using nonionic surfactants (Tween 80,...
Wed, 03/23/2016 - 07:06
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): Rubén Domínguez, Paulo E. Munekata, Rubén Agregán, José M. Lorenzo This study assessed the effects of commercial starter cultures on microbial counts, proteolytic and lipolytic changes of dry-cured foal sausage. Four different batches of foal sausage were manufactured: CO batch: control...

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