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Svetlana Zivanovic
University of Tennessee
39Publications
24H-index
2,130Citations
Publications 39
Newest
Published on Oct 1, 2016in Journal of the Science of Food and Agriculture2.42
Virginia Castel5
Estimated H-index: 5
,
Svetlana Zivanovic24
Estimated H-index: 24
(UT: University of Tennessee)
+ 4 AuthorsFederico Harte21
Estimated H-index: 21
(PSU: Pennsylvania State University)
BACKGROUND Brea gum (BG) is an exudate from the Cercidium praecox tree that grows in semi-arid regions of Argentina. Some previous studies on BG have shown physicochemical characteristics and functional features similar to those of gum arabic. However, there is a need to elucidate the molecular structure of BG to understand the functionality. In this sense, BG was fractionated using hydrophobic interaction chromatography and the obtained fractions were analyzed by size exclusion chromatography. ...
Published on Apr 1, 2016in Carbohydrate Polymers6.04
Ping Guo1
Estimated H-index: 1
(UT: University of Tennessee),
John Anderson3
Estimated H-index: 3
(UT: University of Tennessee)
+ 1 AuthorsSvetlana Zivanovic24
Estimated H-index: 24
(UT: University of Tennessee)
Abstract The primary antioxidant (AOX) activity of chitosan can be introduced by grafting of phenolic compound – gallic acid (GA) to its amino and/or hydroxyl groups. The objective of this study was to investigate the effect of ethanol (EtOH) concentration (0%, 25%, 50%, and 75% in water) on efficiency of grafting GA onto chitosan in the presence of 1-ethyl-3-(3-dimethylaminopropyl)-carbodiimide (EDC)/N-hydroxysuccinimide (NHS). The grafting was confirmed by FTIR and the efficiency was quantifie...
Published on Jan 1, 2016in Food Hydrocolloids5.84
Qiumin Ma9
Estimated H-index: 9
(UT: University of Tennessee),
Yue Zhang19
Estimated H-index: 19
(UT: University of Tennessee)
+ 3 AuthorsQixin Zhong31
Estimated H-index: 31
(UT: University of Tennessee)
Antimicrobial films prepared with essential oil emulsions often have a high degree of opacity. This may be prevented using transparent microemulsions. The objective of this study was to characterize physical, mechanical, and antimicrobial properties of films prepared from mixtures with 1% w/w chitosan solution and microemulsions containing 1:0, 2:1, and 4:1 mass ratios of cinnamon bark oil (CBO) (1, 2 and 3% w/w) and soybean oil. Changes in solvent polarity after mixing chitosan solution and mic...
Published on Dec 1, 2015in Food and Environmental Virology3.06
Robert L. Davis5
Estimated H-index: 5
(UT: University of Tennessee),
Svetlana Zivanovic24
Estimated H-index: 24
(UT: University of Tennessee)
+ 1 AuthorsDoris H. D’Souza6
Estimated H-index: 6
(UT: University of Tennessee)
Enteric viruses are a major problem in the food industry, especially as human noroviruses are the leading cause of nonbacterial gastroenteritis. Chitosan is known to be effective against some enteric viral surrogates, but more detailed studies are needed to determine the precise application variables. The main objective of this work was to determine the effect of increasing chitosan concentration (0.7–1.5 % w/v) on the cultivable enteric viral surrogates, feline calicivirus (FCV-F9), murine noro...
Published on Jun 25, 2015in Planta Medica2.75
Ping Guo1
Estimated H-index: 1
,
John Anderson3
Estimated H-index: 3
+ 1 AuthorsSvetlana Zivanovic24
Estimated H-index: 24
Published on Jun 1, 2015in Food Control4.25
Omaima Ahmed2
Estimated H-index: 2
(UT: University of Tennessee),
Philipus Pangloli10
Estimated H-index: 10
(UT: University of Tennessee)
+ 4 AuthorsF. Ann Draughon5
Estimated H-index: 5
(UT: University of Tennessee)
Abstract Listeria monocytogenes is a psychrotrophic foodborne pathogen that has been isolated from ready-to-eat meat and poultry products (RTE meats). The purpose of this study was to quantify lactate and acetate levels in retail RTE meats that had been tested in a previous study for the presence of L. monocytogenes to correlate the occurrence of L. monocytogenes to the acid levels. Products were extracted after blending 50 g of each sample with de-ionized water, and the extracts were quantified...
Published on Jan 1, 2015
Svetlana Zivanovic24
Estimated H-index: 24
(UT: University of Tennessee),
R.H. Davis1
Estimated H-index: 1
(UT: University of Tennessee),
D.A. Golden1
Estimated H-index: 1
(UT: University of Tennessee)
Chitosan is commercially produced from chitin by alkali deacetylation. Chitosan possesses antibacterial and antifungal properties and has been extensively studied as a potential natural antimicrobial agent in the pharmaceutical, cosmetic, agricultural, and food industries. The antimicrobial properties of chitosan are affected by molecular weight, degree of acetylation, and pH. Application in foods usually requires higher concentrations of chitosan than those in laboratory media because of intera...
Published on Aug 1, 2014in Thermochimica Acta2.25
A. Magoń1
Estimated H-index: 1
,
Andreas Wurm20
Estimated H-index: 20
(University of Rostock)
+ 4 AuthorsM. Pyda19
Estimated H-index: 19
Abstract The heat capacity ( C p ) of crystalline and amorphous sucrose was determined using standard and quasi-isothermal temperature modulated differential scanning calorimetry. The results were combined with the published data determined by adiabatic calorimetry, and the C p values are now reported for the wide 5–600 K range. The experimental C p of solid sucrose at 5–300 K was used to calculate the vibrational, solid C p based on the vibrational molecular motions. The calculated solid and li...
Published on Jun 1, 2014in Food Control4.25
Kristen L. Higginbotham3
Estimated H-index: 3
(UT: University of Tennessee),
Kellie P. Burris10
Estimated H-index: 10
(UT: University of Tennessee)
+ 2 AuthorsC. Neal Stewart46
Estimated H-index: 46
(UT: University of Tennessee)
Abstract Contamination of ready-to-eat meat products by foodborne pathogens is a major concern in the food industry. Novel methods to control foodborne pathogens are made necessary by continuing outbreaks as well as the development of antibiotic-resistant pathogens. Hibiscus sabdariffa extracts could be useful as a natural source of antimicrobial rinse on ready-to-eat products to control pathogens. In this study, lyophilized Hibiscus flower extracts were examined for their antimicrobial activity...
Published on Feb 1, 2014in Journal of Food Protection1.56
Kristen L. Higginbotham3
Estimated H-index: 3
,
Kellie P. Burris10
Estimated H-index: 10
+ 2 AuthorsC. Neal Stewart46
Estimated H-index: 46
Hibiscus sabdariffa L. calyces are widely used in the preparation of beverages. The calyces contain compounds that exhibit antimicrobial activity, yet little research has been conducted on their possible use in food systems as antimicrobials. Aqueous extracts prepared from the brand “Mi Costenita” were sterilized by membrane filtration (0.22-μm pore size) or autoclaving (121°C, 30 min) and tested for antimicrobial activity against the foodborne pathogens Escherichia coli O157:H7 strains ATCC 438...
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