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LWT Food Science and Technology

Tue, 03/22/2016 - 07:05
Publication date: September 2016 Source:LWT - Food Science and Technology, Volume 71 Author(s): C. Jadán Piedra, V. Sánchez, D. Vélez, V. Devesa Food is the main source of mercury for most people. To promote its toxic effect, ingested mercury must be solubilised during digestion and absorbed. The present work aimed to seek dietary components that reduce the quantity of soluble (...
Tue, 03/15/2016 - 06:45
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Federica Saladino, Keliani Bordin, Lara Manyes, Fernando B. Luciano, Jordi Mañes, Mónica Fernández-Franzón, Giuseppe Meca Aflatoxins (AFs) are mycotoxins produced mainly by the molds Aspergillus flavus, Aspergillus parasiticus and A. nomius. These mycotoxins are contaminants of cereals....
Sat, 03/12/2016 - 05:25
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Małgorzata Bodnar, Piotr Konieczka Selenium is an essential element in animals and humans. Diet supplementation with selenium-rich vegetables has better chemoprotective effect than Se (IV) and SeMet. The production of selenium-enriched vegetables requires a preliminary stage in soil preparation,...
Wed, 03/09/2016 - 19:17
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Franca Rossi, Giovanna E. Felis, Anita Martinelli, Biagio Calcavecchia, Sandra Torriani Fresh tofu is a traditional Asian soybean-derived food product which has become increasingly popular worldwide, however, little is known on its microbial ecology and the microbial groups that can cause its...
Wed, 03/09/2016 - 19:17
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): V. Romero-Gil, F. Rodríguez-Gómez, A. Garrido-Fernández, P. García-García, F.N. Arroyo-López The present study focused on investigating a peculiar spoilage of traditional Aloreña de Málaga table olives characterized by the formation of whitish and soft regions on the olive surface. To...
Sat, 03/05/2016 - 10:53
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Lin Bi, Lei Yang, Arun K. Bhunia, Yuan Yao ɛ-Poly-l-lysine (EPL) is a food-grade cationic antimicrobial compound with a wide antimicrobial spectrum against bacteria, yeasts, and molds. However, EPL can be subject to rapid depletion after initial application and lose activity quickly. To address...
Thu, 03/03/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Emiliano Salvucci, Jean Guy LeBlanc, Gabriela Pérez Lactic Acid Bacteria (LAB) were isolated from cereals and seeds from Argentinean markets. Colonies representing different morphological appearances were isolated and differentiated based on phenotypic characteristics. Fifty strains were...
Thu, 03/03/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Camila Sampaio Cutrim, Raphael Ferreira de Barros, Marion Pereira da Costa, Robson Maia Franco, Carlos Adam Conte-Junior, Marco Antonio Sloboda Cortez Yogurt has been considered safe due to its low pH, although recent researchers have demonstrated the survival of Escherichia coli O157:H7 in...
Thu, 03/03/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Duangporn Kantachote, Anussara Ratanaburee, Ampaitip Sukhoom, Tawatchai Sumpradit, Narongrid Asavaroungpipop The objectives of this study were to reduce the amounts of biogenic amines (BAs) and cholesterol in Thai fermented pork sausage (Nham) using the γ-aminobutyric acid (GABA) producers,...
Wed, 03/02/2016 - 10:49
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Antonio Bevilacqua, Barbara Speranza, Maria Clara Iorio, Martina Loi, Milena Sinigaglia, Maria Rosaria Corbo The paper reports on the use of US (ultrasound) as a tool to control the growth of foodborne bacteria. Seventeen microorganisms were inoculated in distilled water, treated by US and...
Sun, 02/28/2016 - 10:47
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): G. Cansu Feyzioglu, Fatih Tornuk The aim of this study was to produce novel water-soluble and thermally stable chitosan nanoparticles (NPs) loaded with different levels (1%, 1.2%, 1.4% and 1.5%) of summer savory (Satureja hortensis L.) essential oil (EO) using ionic gelation method and to determine...
Wed, 02/24/2016 - 10:15
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Yendouban Lamboni, Jens C. Frisvad, Kerstin Hell, Anita R. Linnemann, Rob M.J. Nout, Manuele Tamo, Kristian F. Nielsen, Martinus A.J.S. van Boekel, Eddy J. Smid The objective of this study was to evaluate the presence of Aspergillus section Flavi and A. section Nigri in cashew nuts...
Sat, 02/20/2016 - 09:01
Publication date: July 2016 Source:LWT - Food Science and Technology, Volume 70 Author(s): Raquel Velasco, Juan A. Ordóñez, M. Concepción Cabeza, M. Isabel Cambero The effects of E-beam radiation at doses up to 3 kGy on mechanical and colorimetric parameters and sensory attributes of Camembert and Brie cheeses and their behaviour during storage at 4 and 14 °C were studied using...
Tue, 02/09/2016 - 04:34
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Neelima Kaushik, P. Srinivasa Rao, H.N. Mishra The effects of thermal-assisted high pressure processing (TAHPP), within the range of 400–600 MPa at 40–60 °C for 5–15 min, were studied on the quality of mango (Mangifera indica L.) pulp. Experiments were performed according to rotatable central...
Fri, 01/29/2016 - 05:01
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Ashish Tyagi, Ashwani Kumar, Ashok Kumar Yadav, Asha Chandola Saklani, Sunita Grover, Virender Kumar Batish Recombinant goat chymosin (RGC), a promising alternate of bovine/calf chymosin, has better catalytic, proteolytic and thermostable characteristics. Limited information exists about its...
Fri, 01/29/2016 - 05:01
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Pei-jun Li, Jin-lan Xia, Zhen-yuan Nie, Yang Shan Orange peel wastes were enzymatically depolymerized into pectic oligosaccharides (POS) by multi-enzyme complexes from Aspergillus japonicus PJ01. The hydrolyzate was fractionated via membrane separation into three fractions: POS1 <1 kDa; 1...
Tue, 01/26/2016 - 04:59
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Erika Mozuriene, Elena Bartkiene, Grazina Juodeikiene, Daiva Zadeike, Loreta Basinskiene, Audrius Maruska, Mantas Stankevicius, Ona Ragazinskiene, Jonas Damasius, Dalia Cizeikiene Five bacteriocins producing lactic acid bacteria (LAB) strains were selected to carry out the...
Tue, 01/26/2016 - 04:59
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Eun-Jung Lee, Joo-Sung Kim, Moon-Cheol Jeong, Yun-Ji Kim To develop an alternative washing method for sanitizing fresh produce, a submerged plasma reactor of dielectric barrier discharge (underwater DBD) was evaluated. Salmonella Typhimurium in suspension was reduced by 4.3 log after underwater...
Sun, 01/24/2016 - 04:57
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Letícia Sopeña Casarin, Fabrício de Oliveira Casarin, Adriano Brandelli, Júnia Novello, Sukarno Olavo Ferreira, Eduardo Cesar Tondo Bacterial attachment to stainless steels AISI (American Iron and Steel Institute) 304 and 316, the preferred material choices for food equipment, is a very...
Sat, 01/23/2016 - 04:43
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Sungdae Yang, Shin Young Park, Sang-Do Ha This study developed the predictive growth model of Aeromonas hydrophila on chicken breasts affected by according to temperature (5, 10, 20, and 30 °C). Growth data were fitted in a modified Gompertz equation. The primary models of SGR and LT showed R2 ≥ 0...
Fri, 01/22/2016 - 04:35
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Kinga Stuper-Szablewska, Tomasz Szablewski, Maciej Buśko, Juliusz Perkowski The aim of this study was to determine changes in contamination with mycotoxins group of trichothecenes in naturally infested grain samples of 4 cereal species at every stage of the technological process. Samples were...
Thu, 01/21/2016 - 04:34
Publication date: June 2016 Source:LWT - Food Science and Technology, Volume 69 Author(s): Qingping Wu, Yingwang Ye, Fei Li, Jumei Zhang, Weipeng Guo Pseudomonas aeruginosa is an important opportunistic pathogen in drinking water and monitoring P. aeruginosa strains is of importance for microbial safety. Here, prevalence of P. aeruginosa in drinking water samples (n = 206) from...
Sun, 01/03/2016 - 04:02
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): María Constanza Luciardi, María Amparo Blázquez, Elena Cartagena, Alicia Bardón, Mario Eduardo Arena Pseudomonas aeruginosa produces biofilm and several virulence factors coordinated by quorum sensing (QS) in food. The interruption of QS is a target to control the bacterial virulence. Chemical...
Sun, 01/03/2016 - 04:02
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Jawhar Hafsa, Med ali Smach, Med Raâfet Ben Khedher, Bassem Charfeddine, Khalifa Limem, Hatem Majdoub, Sonia Rouatbi In this work active films from chitosan containing Eucalyptus globulus (EG) essential oil (0, 1, 2, 3 and 4% (v/v)) were developed by casting and solvent-evaporation method....
Tue, 12/29/2015 - 03:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Laura Inés Schelegueda, Sofía Belén Delcarlo, María Fernanda Gliemmo, Carmen Adriana Campos The combined effect of binary and tertiary antimicrobial mixtures of chitosan, nisin and sodium lactate at pH 5.50, modified atmosphere packaging (MAP) and refrigerated storage on the global quality of...
Fri, 12/25/2015 - 01:24
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Stela Maris Meister Meira, Gislene Zehetmeyer, Jóice Maria Scheibel, Júlia Orlandini Werner, Adriano Brandelli Starch/halloysite/nisin nanocomposite films were developed as active antimicrobial packaging. Nanocomposites without nisin and control films (containing starch and glycerol only) were...
Fri, 12/25/2015 - 01:24
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): M. Sedaghati, H. Ezzatpanah, M. Mashhadi Akbar Boojar, M. Tajabadi Ebrahimi, F. Kobarfard This study was an attempt to explore the antibacterial properties of plasmin and plasmin generated peptides from bovine β-casein, and then to identify active peptides using RP-HPLC. The target bacteria...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Rosangela Estel Ziech, Ana Paula Perin, Camila Lampugnani, Mallu Jagnow Sereno, Cibeli Viana, Vanessa Mendonça Soares, Juliano Gonçalves Pereira, José Paes de Almeida Nogueira Pinto, Luciano dos Santos Bersot The aims of this study were to analyze the biofilm-producing ability of 98...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Rafael Chacon Ruiz Martinez, Verônica Ortiz Alvarenga, Marcelo Thomazini, Carmen Sílvia Fávaro-Trindade, Anderson de Souza Sant'Ana The antimicrobial effect of free and encapsulated (carrier agent: gum Arabic) commercial nisin (Nisaplin®) against Listeria monocytogenes ATCC 7644 (Lm) and...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): C. Birck, S. Degoutin, M. Maton, C. Neut, M. Bria, M. Moreau, F. Fricoteaux, V. Miri, M. Bacquet In this paper, poly(vinyl alcohol) (PVOH) cast films were crosslinked with citric acid (CTR) and hydroxypropyl-β-cyclodextrin (HPβCD) and loaded with sodium benzoate (NaBz) as preservative...
Fri, 12/18/2015 - 20:20
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Ying Liu, Xiao-xiao Xie, Salam A. Ibrahim, Shahzor Gul Khaskheli, Hong Yang, Yan-feng Wang, Wen Huang In this study, Lactobacillus pentosus was used as a starter culture for the lactic acid fermentation of three kinds of oyster mushrooms (Pleurotus cornucopiae, Pleurotus sajor-caju,...
Tue, 12/15/2015 - 09:29
Publication date: May 2016 Source:LWT - Food Science and Technology, Volume 68 Author(s): Xuan Weng, Jan van Niekerk, Suresh Neethirajan, Keith Warriner Biofouling of food industry equipment and other surfaces that food products contact during processing is a threat to food safety, which results in infectious outbreaks and economic losses due to corrosion, equipment impairment, and...
Sat, 12/12/2015 - 07:42
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): Delaine Meireles Gouvêa, Regina Célia Santos Mendonça, Maryoris Elisa Soto Lopez, Laís Silva Batalha The incessant search by the consumer for products that are ready for consumption and for new technologies aimed at ensuring the safety and quality of food has intensified with the adoption of...
Fri, 12/11/2015 - 07:41
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): Jeong Un Kim, Kashif Ghafoor, Jungeun Ahn, Seungil Shin, Sung Hyun Lee, Hafiz Muhammad Shahbaz, Hae-Hun Shin, Sangpil Kim, Jiyong Park Time-temperature-indicator, or integrator (TTI), can be used for visual display of food product safety information for consumers. A prototype...
Fri, 12/11/2015 - 07:41
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): Chong Xie, Hu-hu Wang, Shao-lin Deng, Xing-Lian Xu Putrescine and cadaverine are common diamines in fermented food and represent a toxicological risk for consumer health. This work aimed to investigate the inhibitory effects of cell-free supernatant (CFS) and water bathed (100 °C, 10 min) cell-...
Tue, 12/01/2015 - 12:54
Publication date: April 2016 Source:LWT - Food Science and Technology, Volume 67 Author(s): David Tomat, Claudia Balagué, Cecilia Casabonne, Roxana Verdini, Andrea Quiberoni In order to evaluate whether coliphages can be used in combination with food additives, six lytic phages against pathogenic Escherichia coli strains were tested for their resistance to additives commonly used in...
Wed, 11/11/2015 - 06:59
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Mina Ghabraie, Khanh Dang Vu, Lina Tata, Stéphane Salmieri, Monique Lacroix The antibacterial activity of 32 Essential Oils (EOs) was assessed against four pathogenic bacteria (Escherichia coli, Listeria monocytogenes, Staphylococcus aureus, and Salmonella Typhimurium) and one spoilage...
Wed, 11/11/2015 - 06:59
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Huhu Wang, Huawei Wang, Tong Xing, Na Wu, Xinglian Xu, Guanghong Zhou Salmonella outbreaks are commonly linked to consumption of contaminated food, its outbreaks have been associated with the biofilm formed on food processing surfaces, due to the acquired resistance that this bacterium...
Wed, 11/11/2015 - 06:59
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): F. Manini, M.C. Casiraghi, K. Poutanen, M. Brasca, D. Erba, C. Plumed-Ferrer Spontaneously fermented foods, such as sourdough, represent a source of lactic acid bacteria with potential interesting functional and technological properties as well as a potential source of probiotics. The...
Wed, 11/11/2015 - 06:59
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Maryam Ronaghi, Sarah Beamer, Jacek Jaczynski, Kristen E. Matak The bactericidal effectiveness of a pH-shift protein recovery process was tested against Staphylococcus aureus. Protein from ground silver carp inoculated with S. aureus was solubilized at pH 2.5, 3.0, 11.5, or 12.5 with the...
Wed, 10/28/2015 - 20:07
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Ji Yoon Yi, Na-Hye Lee, Myong-Soo Chung The objective of this study was to characterize the inactivation effects of a pilot-scale continuous-flow intense pulsed light (IPL) system on microorganisms in untreated groundwater used in the food industry. The inactivation effects of laboratory- and...
Wed, 10/28/2015 - 20:07
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Federica Saladino, Lara Manyes, Fernando B. Luciano, Jordi Mañes, Mónica Fernandez-Franzon, Giuseppe Meca Patulin (PAT) is a toxic fungal metabolite produced by Penicillium, Aspergillus and Byssochlamys growing especially in fruit and cereals. PAT exhibits a number of toxic effects in...
Wed, 10/28/2015 - 20:07
Publication date: March 2016 Source:LWT - Food Science and Technology, Volume 66 Author(s): Maria Sanz-Puig, M.Consuelo Pina-Pérez, Antonio Martínez-López, Dolores Rodrigo The antimicrobial capability of three water extracts of citrus peels was evaluated against Salmonella enterica serovar Typhimurium and Escherichia coli O157:H7 at various concentrations (0.5, 1, 5, 10%) and...
Mon, 09/14/2015 - 06:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Marcello Iriti, Elena Maria Varoni The first detection of melatonin in grapes appeared in 2006 with the questioning title ‘Melatonin content in grape: myth or panacea?’. Then, in a Letter to the Editor of Journal of Pineal Research, the lead journal covering all aspects of physiology,...
Tue, 08/25/2015 - 03:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Dongying Hu, Haixia Wang, Lijuan Wang Antibacterial property of packaging is needed to improve the microbiological safety of foods. The aim of this work was to incorporate various amounts of carboxymethyl cellulose (CMC) into films based on quaternized chitosan (2- N -Hydroxypropyl-3-...
Sun, 08/23/2015 - 06:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Elena Bartkiene, Ida Jakobsone, Iveta Pugajeva, Vadims Bartkevics, Daiva Zadeike, Grazina Juodeikiene The use of pseudo-cereals for wheat products making is to fortify the deficiency of nutritional value in wheat flour. However rich in proteins plant additives could increase acrylamide...
Sun, 08/23/2015 - 06:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Ji-Yeon Lee, Dong-Hyun Kang We developed an improved selective medium (HEX medium, modified Hektoen Enteric agar medium) for the detection of Shigella spp. from foods. Conventional culture media for Shigella spp. are neither specific nor sensitive. HEX medium contains lactose, sucrose, d -xylose...
Sun, 08/23/2015 - 06:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Kunnitee Bundeesomchok, Aurore Filly, Njara Rakotomanomana, Pharkphoom Panichayupakaranant, Farid Chemat This study evaluated the performance of alternative green solvents, i.e. d -limonene, dimethylcarbonate (DMC), ethanol, ethyl acetate, ethyl lactate and methyltetrahydrofuran (MeTHF)...
Sun, 08/23/2015 - 06:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): María J. Martelo-Vidal, Inmaculada C. Fernández-No, Esther Guerra-Rodríguez, Manuel Vázquez White tuna ( Thunnus alalunga ) is a blue fish with nutritional significance and high benefits to health. The aim of this work was to develop white tuna restructured products with reduced-salt (15 g/kg...
Sun, 08/23/2015 - 06:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Estefanía Muñoz-Atienza, Carlos Araújo, Rosa del Campo, Pablo E. Hernández, Carmen Herranz, Luis M. Cintas Enterococcus faecium is authorized as animal probiotic in the European Union, but this species has emerged as an important cause of nosocomial infections in humans. We investigated...

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