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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 - 3 of 3

  1. A new and efficient method for producing food ingredients high in l‐ornithine using unused parts of white cabbage (Brassica oleracea var. capitata)

    • Journal of Food Biochemistry

    • A surplus of unused parts of vegetables (e.g., white cabbage cores and outer leaves) is generated daily by factories of fresh‐cut vegetables. Anaerobic fermentation of these vegetable residues with protease (Sumizyme FP) and Pediococcus pentosaceus did not produced l‐ornithine, however, when eggshell was added to them, large amounts of l‐ornithine were stably produced. These fermented products are sustainable food ingredients with the potential health benefits of l‐ornithine.

      • Produce Safety
      • Fresh Cut

  2. Postharvest application of thiol compounds affects surface browning and antioxidant activity of fresh‐cut potatoes

    • Journal of Food Biochemistry

    • The effects of thiols were examined to inhibit the enzymatic browning of fresh‐cut potato during 48 hr of storage. Polyphenol oxidase (PPO) activity, residual thiol contents, ascorbic acid and antioxidant activities of treated samples were determined after 1, 24 and 48 hr. NAC (2.0%) and CYS (1.0%, 2.0%) solutions totally inhibited the activity of PPO and increased the thiol contents, ascorbic acid and antioxidant activities of potatoes, significantly.

      • Fresh Cut
      • Produce Safety

  3. Application of citronella and rose hydrosols reduced enzymatic browning of fresh‐cut taro

    • Journal of Food Biochemistry

    • CH and RH reduced browning severity of fresh‐cut taros; CH and RH reduced browning of fresh‐cut taros by regulating PAL, POD and PPO activity; Terpenoids contained in hydrosol extracts might play roles in regulating the activity of PAL, POD and PPO. Abstract Hydrosols are byproducts produced by steam distillation of aromatic plant materials.

      • Fresh Cut
      • Produce Safety