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Aliyu Idris Muhammad
Zhejiang University
20Publications
3H-index
42Citations
Publications 20
Newest
#1Lihua Fan (ZJU: Zhejiang University)
#2Balarabe B. Ismail (ZJU: Zhejiang University)H-Index: 2
Last.Donghong Liu (ZJU: Zhejiang University)H-Index: 32
view all 6 authors...
Abstract This study evaluated the synergetic inhibitory effects of ultrasound and nisin/carvacrol on spore germination, outgrowth, and subsequent growth of vegetative cell of Bacillus subtilis in laboratory medium and milk. Ultrasound pretreatment (3.33 W/mL, 15 min) and nisin/carvacrol (0.01%, 0.02%) synergistically inhibited spore germination, outgrowth, and vegetative growth of spores in laboratory medium. Whereas no such inhibitory effect was observed in milk even with a 10-fold increase in ...
#1Aliyu Idris Muhammad (ZJU: Zhejiang University)H-Index: 3
#2Ruiling Lv (ZJU: Zhejiang University)H-Index: 3
Last.Tian Ding (ZJU: Zhejiang University)H-Index: 17
view all 0 authors...
#1Weijun Chen (ZJU: Zhejiang University)H-Index: 3
#2Ruiling Lv (ZJU: Zhejiang University)H-Index: 3
Last.Donghong Liu (ZJU: Zhejiang University)H-Index: 32
view all 7 authors...
Abstract This study investigated the effect of glycation on the binding of whey protein isolate (WPI) with (-)-epigallocatechin-3-gallate (EGCG), and the physicochemical stability and bioaccessibility of the formed complex. The WPI-gum Acacia (GA) conjugate was prepared by ultrasound-assisted Maillard reaction. Results indicated that conjugated WPI showed stronger binding and entrapping ability to EGCG than that of WPI. The protein aggregation induced by EGCG was partly inhibited by glycosylatio...
#1Lihua Fan (ZJU: Zhejiang University)
#2Balarabe B. Ismail (ZJU: Zhejiang University)H-Index: 2
Last.Donghong Liu (ZJU: Zhejiang University)H-Index: 32
view all 7 authors...
Abstract The extreme resistance of bacterial spores to most killing agents makes them a major concern to the food industry and consumers. This gave rise an increasing interest in developing new strategies to inactivate spores and understand the mechanisms of inactivation by various agents. In this study, ultrasound combined with heat (thermosonication, TS) was used to inactivate the spores of Bacillus subtilis and the factors that influence the resistance to TS were analyzed. The spores of wild-...
#1Aliyu Idris Muhammad (ZJU: Zhejiang University)H-Index: 3
#2Weijun Chen (ZJU: Zhejiang University)H-Index: 3
Last.Tian Ding (ZJU: Zhejiang University)H-Index: 17
view all 7 authors...
This study evaluated the effect of plasma-activated water (PAW) treatment and blanching on the microbial and quality attributes of tiger nuts. In this study, 15 min of single PAW-10 washing and blanching at 60 °C for 5 min (BLN) resulted in 3.53 and 3.51 log CFU/g reductions for Klebsiella pneumoniae and 3.22 and 3.14 log CFU/g for total background bacteria. The sequential treatment of PAW-10 and BLN led to 3.7 and 4.36 log CFU/g reductions in K. pneumoniae and total background bacteria, respect...
#1Xinyu Liao (ZJU: Zhejiang University)H-Index: 6
#2Aliyu Idris Muhammad (ZJU: Zhejiang University)H-Index: 3
Last.Tian Ding (ZJU: Zhejiang University)H-Index: 17
view all 7 authors...
ABSTRACTCold plasma has emerged as a non-thermal technology for microbial inactivation in the food industry over the last decade. Spore-forming microorganisms pose challenges for microbiological safety and for the prevention of food spoilage. Inactivation of spores induced by cold plasma has been reported by several studies. However, the exact mechanism of spore deactivation by cold plasma is poorly understood; therefore, it is difficult to control this process and to optimize cold plasma proces...
#1Yi Liu (ZJU: Zhejiang University)
#2Shuhang Chen (ZJU: Zhejiang University)
Last.Tian Ye
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Abstract Sensory and nutritional properties of mango pulp thawed by different ultrasound intensities and temperatures were studied. Compared to water immersion thawing, a thawing time reduction of 16–64% (p
#1A. I. Muhammad (Bayero University Kano)
#2A. Shitu (Bayero University Kano)
Last.M. A. Tadda (Bayero University Kano)
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The quest for new technologies in heating has drawn the attention of researchers to focus on energy saving and efficient techniques in heating food materials. Ohmic heating is one of these technologies because it heats both phases of food (liquid and solid) simultaneously by internal energy generated from electrical power. Using this method, the product undergoes minimum structural damage, retains its nutritional value, and is processed within a shorter time than with conventional heating method...
#1Ruiling Lv (ZJU: Zhejiang University)H-Index: 3
#2Mingming Zou (ZJU: Zhejiang University)H-Index: 4
Last.Donghong Liu (ZJU: Zhejiang University)H-Index: 32
view all 9 authors...
Bacillus cereus spores are a concern to the food industry due to their high resistance to processing and their ability to germinate to vegetative cells under suitable conditions. This research aimed to elucidate the mechanisms of Bacillus cereus spore inactivation under ultrasonication (US) combined with thermal (thermosonication, TS) treatments, with pressure (manosonication, MS) treatments, and with thermal and pressure (manothermosonication, MTS) treatments. Electronic microscopy, dipicolinic...
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