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National Agricultural Library
U.S. Department of Agriculture
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  3. Research Publications (Food Safety)

Research Publications (Food Safety)

This page tracks research articles published in national and international peer-reviewed journals. Recent articles are available ahead of print and searchable by Journal, Article Title, and Category. Research publications are tracked across six categories: Bacterial Pathogens, Chemical Contaminants, Natural Toxins, Parasites, Produce Safety, and Viruses. Articles produced by USDA Grant Funding Agencies (requires login) and FDA Grant Funding Agencies (requires login) are also tracked in Scopus.

Displaying 1 - 11 of 11

  1. Ultrasonic-assisted leaching of glucose and fructose as an alternative mitigation technology of acrylamide and 5- hydroxymethylfurfural in potato chips

    • Innovative Food Science & Emerging Technologies

    • Author(s): Franco Pedreschi, Alicia Ferrera, Andrea Bunger, Fernanda Alvarez, Nils L. Huamán-Castilla, María S. Mariotti-Celis

      The effect of ultrasound (480 W, 40 kHz) on the leaching of reducing sugars during the water soaking of potatoes slices (60, 70 and 80 °C- 1, 8 and 15 min) was investigated to reduce the formation of acrylamide (AA) and 5-hydroxymethylfurfural (5-HMF) in potato chips.

      • Chemical contaminants

  2. Effect of innovative pre-treatments on the mitigation of acrylamide formation in potato chips

    • Innovative Food Science & Emerging Technologies

    • Author(s): Maria Alessia Schouten, Jessica Genovese, Silvia Tappi, Alessandra Di Francesco, Elena Baraldi, Manuela Cortese, Giovanni Caprioli, Simone Angeloni, Sauro Vittori, Pietro Rocculi, Santina Romani

      • Chemical contaminants

  3. A novel strategy of acrylamide mitigation in fried potatoes using asparaginase and high pressure technology

    • Innovative Food Science & Emerging Technologies

    • Author(s): Cátia Dourado, Carlos A. Pinto, Sara Cunha, Susana Casal, Jorge A. Saraiva

      • Chemical contaminants

  4. Valorization of sage extracts (Salvia officinalis L.) obtained by high voltage electrical discharges: Process control and antioxidant properties

    • Innovative Food Science & Emerging Technologies

    • Author(s): Marinela Nutrizio, Jasenka Gajdoš Kljusurić, Marija Badanjak Sabolović, Danijela Bursać Kovačević, Filip Šupljika, Predrag Putnik, Mojca Semenčić Čakić, Igor Dubrović, Domagoj Vrsaljko, Nadica Maltar-Strmečki, Anet Režek Jambrak

      • Pesticide residues
      • Chemical contaminants

  5. Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects

    • Innovative Food Science & Emerging Technologies

    • Author(s): Scheling Wibowo, Adebayo Lateef Afuape, Sofie De Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx

      • Chemical contaminants

  6. Thermal processing of kale purée: The impact of process intensity and storage on different quality related aspects

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 16 August 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Scheling Wibowo, Adebayo Lateef Afuape, Sofie de Man, Nathalie Bernaert, Bart Van Droogenbroeck, Tara Grauwet, Ann Van Loey, Marc Hendrickx

      • Chemical contaminants

  7. Important factors to consider for acrylamide mitigation in potato crisps using pulsed electric fields

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 16 May 2019

      Innovative Food Science & Emerging Technologies

      Author(s): Jessica Genovese, Silvia Tappi, Wei Luo, Urszula Tylewicz, Silvia Marzocchi, Sara Marziali, Santina Romani, Luigi Ragni, Pietro Rocculi

      Abstract

      This preliminary study aimed to compare the application of pulsed electric field (PEF) with a traditional blanching as pre-treatments before frying for the mitigation of acrylamide content in potato crisps.

      • Chemical contaminants

  8. Ultrasound as a pretreatment to reduce acrylamide formation in fried potatoes

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 24 August 2018

      Innovative Food Science & Emerging Technologies

      Author(s): A. Antunes-Rohling, S. Ciudad-Hidalgo, J. Mir-Bel, J. Raso, G. Cebrián, I. Álvarez

      • Chemical contaminants

  9. Validation of coffee by-products as novel food ingredients

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 22 June 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Amaia Iriondo-DeHond, Natalia Aparicio García, Beatriz Fernandez-Gomez, Eduardo Guisantes-Batan, Francisco Velázquez Escobar, Gracia Patricia Blanch, Manuel Ignacio San Andres, Sebastián Sanchez-Fortun, María Dolores del Castillo

      • Pesticide residues
      • Chemical contaminants
      • Pesticide residues
      • Chemical contaminants

  10. Non-thermal plasma for elimination of pesticide residues in mango

    • Innovative Food Science & Emerging Technologies

    • Publication date: August 2018
      Innovative Food Science & Emerging Technologies, Volume 48

      Author(s): Khanh Thi Kim Phan, Huan Tai Phan, Dheerawan Boonyawan, Pilairuk Intipunya, Charles S. Brennan, Joe M. Regenstein, Yuthana Phimolsiripol

      • Pesticide residues
      • Chemical contaminants

  11. Milk-clotting activity of high pressure processed coagulants: Evaluation at different pH and temperatures and pH influence on the stability

    • Innovative Food Science & Emerging Technologies

    • Publication date: Available online 6 April 2018
      Innovative Food Science & Emerging Technologies

      Author(s): Bruno Ricardo de Castro Leite Júnior, Alline Artigiani Lima Tribst, Rickey Y. Yada, Marcelo Cristianini

      • Chemical contaminants