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LWT Food Science and Technology

Sat, 08/15/2015 - 03:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Qiumin Ma, Yue Zhang, Qixin Zhong Lauric arginate (LAE) and cinnamon oil (CO) combination results in synergistic antimicrobial effect on Gram-positive bacteria but antagonistic effect on Gram-negative bacteria. We recently observed that ethylenediaminetetraacetate (EDTA) enhanced the activity...
Thu, 08/06/2015 - 03:20
Publication date: January 2016 Source:LWT - Food Science and Technology, Volume 65 Author(s): Mariel Calderón-Oliver, Héctor B. Escalona-Buendía, Omar N. Medina-Campos, José Pedraza-Chaverri, Ruth Pedroza-Islas, Edith Ponce-Alquicira This study is focused on optimizing, by surface response methodology, the mixture of natural additives: nisin (an antimicrobial peptide) in...
Sun, 07/12/2015 - 06:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Praveen Kumar Srivastava , Mukesh Kapoor Biochemical characterization studies of ManB-1601, a recombinant endo-mannanase from Bacillus sp. CFR1601, revealed that the enzyme was optimally active at moderately high temperature (50–55 °C) and neutral pH (6–7). ManB-1601 showed excellent...
Sun, 07/12/2015 - 06:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Laura Inés Schelegueda , Marisol Vallejo , María Fernanda Gliemmo , Emilio Rogelio Marguet , Carmen Adriana Campos The aims of this study were to characterize an enterococci bacteriocinogenic strain and to evaluate its antimicrobial activity regarding its potential use for fish...
Sun, 07/12/2015 - 06:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Sang-Soon Kim , Dong-Hyun Kang The objective of the current study is to identify the influence of acidity on ohmic heating compared to conventional heating for inactivation of food-borne pathogens in orange juice. For conventional heating, the heating rate was not significantly different...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Stijn Palmers , Tara Grauwet , Miete Celus , Biniam T. Kebede , Marc E. Hendrickx , Ann Van Loey In recent studies, innovative high-pressure high-temperature processing (HPHT) has presented itself as an interesting alternative for furan reduction in sterilized, vegetable-based foods....
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): B. Tomadoni , L. Cassani , M.R. Moreira , A. Ponce In the present study, vanillin (Van) and geraniol (Ger) were studied as potential food biopreservatives. Minimal Inhibitory Concentration (MIC) was obtained in vitro using four different pathogens as indicators. Studies in vivo in...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Fatih Tornuk , Mehmet Hancer , Osman Sagdic , Hasan Yetim Linear low-density polyethylene (LLDPE) based novel active clay nanocomposite packaging films were prepared by twin-screw extrusion followed by blow molding. Layered structure of montmorillonite (MMT) and tubular structure of...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Marcin Lukasiewicz , Stanisław Kowalski , Małgorzata Makarewicz Herbhoneys are bee products obtained by feeding bees with a sugar medium enriched with plant extracts. Five types of such products including: nettle, chokeberry, pine, hawthorn and aloe as well as three types of natural...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Lizziane Kretli Winkelströter , Fabrício Luiz Tulini , Elaine C.P. De Martinis Lactic acid bacteria (LAB) are known by their technological properties, such as the inhibition of spoilage and pathogenic bacteria. The aims of this study were: (i) to evaluate the influence of Lactobacillus...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): M. Campus , P. Sedda , E. Cauli , F. Piras , R. Comunian , A. Paba , E. Daga , S. Schirru , A. Angioni , R. Zurru , G. Bandino The processing of natural table olives is still empirical and far to be controlled. Taking natural fermentation (NF) as control, the performances of a...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Man-Le Zhang , Da-Kai Huang , Zhong Cao , Ye-Qiu Liu , Jing-Lin He , Jing-Fang Xiong , Ze-Meng Feng , Yu-Long Yin The nitrite in traditional pickled food is potentially harmful to humans. A novel nano-composite of zinc oxide/platinum nanoparticles electrodeposited multiwall carbon...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Miriam C. Espinosa , Pedro Díaz , M. Belén Linares , M. Rocío Teruel , M. Dolores Garrido The effect of high pressure (HP) treatment at 300 and 600 MPa during 5 min at 5 °C, on the quality of sous vide ready to eat seabream ( Sparus aurata ) was investigated. Microbiological (total...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Babek Alibayov , Ludmila Karamonova , Ruzena Hollerova , Kamila Zdenkova , Katerina Demnerova Staphylococcus aureus is a major foodborne pathogen contaminating meat products where it is able to produce thermostable enterotoxins. Staphylococcal enterotoxin C (SEC) together with other...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Hamdy M.B.A. Zaki , Hussein M.H. Mohamed , Amal M.A. El-Sherif The objective of the current study was to use sodium dodecyl sulfate (SDS) for enhancing the lethality of organic acids against Salmonella enterica , so that lower concentrations of organic acids can effectively eliminate the...
Sat, 07/11/2015 - 03:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Ashwini Gengatharan , Gary A. Dykes , Wee Sim Choo Betalains are plant derived natural pigments that are presently gaining popularity for use as natural colorants in the food industry. The growing interest of consumers in the aesthetic, nutritional and safety aspects of food has...
Thu, 07/09/2015 - 06:20
Publication date: December 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 2 Author(s): Haiyan Zheng , Shuai Wei , Ying Xu , Mingtao Fan This study explored the feasibility of degrading aflatoxin B 1 (AFB 1 ) in contaminated peanut meal by extrusion cooking. Peanut meal contaminated with AFB 1 (35.8 ± 1.5 μg/kg) was extrusion-cooked in a twin-screw extruder and AFB 1 was...
Fri, 06/19/2015 - 03:20
Publication date: November 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 1 Author(s): Lye Miyague , Renata E.F. Macedo , Giuseppe Meca , Richard A. Holley , Fernando B. Luciano Listeria monocytogenes is a psychrotrophic pathogen widely distributed in meat processing plants. Listeriosis presents very low morbidity, but very high mortality rates. Several outbreaks...
Wed, 06/17/2015 - 06:20
Publication date: November 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 1 Author(s): Sunzid Ahmed , Nahinur Rahman Akand , Md. Tanvir Islam , Arafat-Al -Mamun , Md. Latiful Bari This study was done to evaluate the effectiveness of sanitized ice in reducing the microbial load in fresh whole fish and in the melted water. Results showed that the sanitizers did not...
Wed, 06/17/2015 - 06:20
Publication date: November 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 1 Author(s): Xing-dong Yang , Fang-yu Wang , Chun-mei Song , Shu-yan Wu , Gai-ping Zhang , Xian-yin Zeng It is a fact that the level of estradiol (E2) in powdered milk has been increased manyfold with growing concerns on dairy safety. Our study produced a panel of monoclonal antibodies (mAb)...
Sat, 06/06/2015 - 06:20
Publication date: November 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 1 Author(s): Fatih Özogul , Çiğdem Kacar , Imen Hamed The effect of carvacrol at different doses (0.1, 0.5 and 1 ml/100 ml) on ammonia (AMN) and biogenic amines (BAs) production by 8 food-borne pathogens (FBP), which are Staphylococcus aureus , Escherichia coli , Klebsiella pneumoniae , Enterococcus...
Thu, 06/04/2015 - 06:20
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Jackline Freitas Brilhante de São José , Maria Cristina Dantas Vanetti This study aimed to evaluate the effectiveness of the use of ultrasound combined with chemical sanitizers for the decontamination of watercress, parsley and strawberries. Samples were treated with ultrasound (45 kHz)...
Thu, 06/04/2015 - 06:20
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Minmin Li , Yanan Liu , Bei Fan , Jia Lu , Yan He , Zhiqiang Kong , Yulong Zhu , Qiu Jian , Fengzhong Wang Food safety, especially with respect to pesticide-contaminated products, has received considerable attention in recent years. In this study, the effects of food processing...
Thu, 06/04/2015 - 06:20
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Ferhat Yuksel , Kevser Karaman In the present study, production and using possibilities of powder of macaroni boiling water (PMBW) were investigated. After cooking process of macaroni, firstly pre-drying was carried out at 50 °C in a drying oven and then lyophilization process was...
Thu, 06/04/2015 - 06:20
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Ghada M. Khiralla , Bahig A. El-Deeb Microbial biofilms, which characterized by their resistance to the traditional antimicrobials, are considered as a renewable source of contamination by pathogens. As alternative antimicrobial and antibiofilm agent selenium nanoparticles (SeNPs) were...
Thu, 06/04/2015 - 06:20
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Anna C.V.C.S. Canto , Bruno R.C. Costa-Lima , Surendranath P. Suman , Maria Lucia G. Monteiro , Eliane T. Marsico , Carlos A. Conte-Junior , Robson M. Franco , Ana Paula A.A. Salim , Renata Torrezan , Teofilo J.P. Silva Our objective was to examine the effects of high hydrostatic...
Thu, 06/04/2015 - 06:20
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Rekha Priyadarshini Albert Dhayakaran , Suresh Neethirajan , Jun Xue , John Shi Pathogenic biofilms that form on food processing equipment/surfaces are of great concern, because these can readily lead to food spoilage, bio-fouling, food-borne illness, and their recalcitrance can result...
Thu, 06/04/2015 - 06:20
Publication date: October 2015 Source:LWT - Food Science and Technology, Volume 63, Issue 2 Author(s): Fernanda Rodrigues Leite Rolim , Karina Maria Olbrich dos Santos , Samuel Carneiro de Barcelos , Antônio Sílvio do Egito , Thais Santana Ribeiro , Maria Lúcia da Conceição , Marciane Magnani , Maria Elieidy Gomes de Oliveira , Rita de Cássia Ramos do Egypto Queiroga This study...
Thu, 06/04/2015 - 06:20
Publication date: November 2015 Source:LWT - Food Science and Technology, Volume 64, Issue 1 Author(s): Şeniz Karabıyıklı , Nilgün Öncül , Hande Cevahiroğlu Pastrami is a traditional and popular meat product which is produced from whole muscle obtained from beef carcasses. Consumers prefer pastrami produced by small scale firms or local butchers, as a result of common estimation about...
Tue, 05/19/2015 - 12:32
Publication date: January 2013 Source:LWT - Food Science and Technology, Volume 50, Issue 1 Author(s): Maria Rosecler Miranda Rossetto , Tânia Mizuzo Shiga , Fabio Vianello , Giuseppina Pace Pereira Lima The limited availability of foods that are free of pesticides has led Brazil to search for alternative production methods to meet the desires of consumers. Currently, organic cultivation...
Tue, 05/19/2015 - 12:32
Publication date: March 2013 Source:LWT - Food Science and Technology, Volume 50, Issue 2 Author(s): Silvia A.V. Tfouni , Camila S. Serrate , Fernanda M. Leme , Monica C.R. Camargo , Camila R.A. Teles , Kátia M.V.A.B. Cipolli , Regina P.Z. Furlani During coffee’s roasting process undesirable compounds such as polycyclic aromatic hydrocarbons (PAHs) may be formed and later transferred...
Tue, 05/19/2015 - 12:32
Publication date: June 2012 Source:LWT - Food Science and Technology, Volume 47, Issue 1 Author(s): Helena de Fazio Aguiar , André Shigueo Yamashita , Jorge Andrey Wilhelms Gut The assessment of the thermal process impact in terms of food safety and quality is of great importance for process evaluation and design. This can be accomplished from the analysis of the residence time and...
Tue, 05/19/2015 - 12:32
Publication date: November 2014 Source:LWT - Food Science and Technology, Volume 59, Issue 1 Author(s): Alba Tres , Samuel P. Heenan , Saskia van Ruth Demand for ethanol substituted fuels from the utilisation of cereal based biofuel has resulted in an over production of dried distillers grains with solubles (DDGS) that are now readily available on the animal feed market. With this rapid...

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