Lwt - Food Science and Technology
Papers 10000
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Abstract Myosin in shrimp (Litopenaeus vannamei) is prone to denaturation and is affected by freezing and frozen storage. Previous studies indicated that cryoprotective trehalose (TR) and alginate oligosaccharides (AO) greatly slowed the degradation of myofibrillar proteins and reduced mechanical damage on shrimp muscle tissues. In this study, homology modeling and 60 ns of molecular dynamic (MD) simulations were conducted in order to investigate the conformation variations of myosin in 0.03 g/m...
#1Derya Boyacı (University of Lincoln)H-Index: 1
#2Ahmet Yemenicioğlu (İzmir Institute of Technology)H-Index: 21
Abstract The objective of this work is to develop antilisterial gel-based pads (g-pad) for active packaging of cold-smoked salmon. Lysozyme (LYS) and/or green tea extract (GTE) (1% w/w) were incorporated into g-pads of gelatin (GEL), and its mechanically improved composite g-pads obtained by mixing GEL with rice starch (GEL/RS) or candelilla wax (GEL/CW). GEL and GEL/RS g-pads with LYS, and GEL/CW g-pad with LYS + GTE caused ≥ ∼1.8 and ∼1.7 log reduction in broth media against Listeria innocua w...
Abstract A magnetic solid phase extraction (MSPE) platform was developed as an alternative to industrial chromatography for purification of bioactive gamma-glutamyl peptides from crude garlic extract. Core-shell C18-functionalized Fe3O4–SiO2 nanoparticles were prepared and characterized for use as magnetic adsorbents. Key MSPE variables, i.e. (1) garlic extract's pH, (2) eluent type, (3) adsorbent concentration, and (4) extraction time, were investigated to determine the optimal MSPE condition. ...
#1Yogesh KumarH-Index: 2
#1Yogesh Kumar (ICAR: Indian Council of Agricultural Research)H-Index: 2
Last. Vinay Kumar (ICAR: Indian Council of Agricultural Research)H-Index: 2
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Abstract Double emulsion (DE, W1/O/W2) was prepared using table oil as lipid phase and Murraya koenigii berry (MKB) extract was encapsulated in the internal aqueous phase (W1). Reduced-fat meat batter formulated with this DE showed higher (P
#1Lei YuanH-Index: 5
#1Lei Yuan (YZU: Yangzhou University)
Last. Guoqing HeH-Index: 20
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Abstract Dairy spoilage caused by psychrotrophic bacteria has been reported to be regulated by acyl-homoserine-lactones (AHLs)-based quorum sensing (QS) system. However, the precise role of AHLs produced by psychrotrophic bacteria in dairy spoilage remains unclear. The aim of this study was to evaluate the effects of AHLs on dairy spoilage caused by Pseudomonas azotoformans and Serrita liquefaciens at the transcriptional level. The particle size and volatile compounds of milk were selected as sp...
#1Daizy Hwang (UGA: University of Georgia)
#2Michael J. Rothrock (USDA: United States Department of Agriculture)H-Index: 9
Last. Abhinav Mishra (UGA: University of Georgia)H-Index: 6
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Abstract Farm practices can affect the prevalence of Salmonella in the final product when poultry are exposed to the outside environment. Pastured poultry farms in the Southeastern United States were investigated in this study. Farm practice and processing variables that may affect the presence of Salmonella were determined by developing predictive models using the random forest method. Important variables affecting the prevalence of Salmonella in preharvest (feces and soil), and postharvest (wh...
#1Xiaoyu Luo (U of G: University of Guelph)
#2Loong-Tak Lim (U of G: University of Guelph)H-Index: 28
Abstract Colorimetric indicators are useful in intelligent food packaging applications. As a natural food colorant, curcumin is a promising colorimetric indicator for the detection of alkaline compounds produced during food spoilage. In this study, curcumin-loaded electrospun nonwovens were developed for the detection of amines, which are principal spoilage volatiles of fish and aquatic products. The spin dope solution for electrospinning was prepared by dispersing curcumin (0.32% w/w) in 14% (w...
#1Annalisa De Girolamo (National Research Council)H-Index: 16
#2Marcia Carolina Arroyo (UNS: Universidad Nacional del Sur)
Last. Vincenzo Lippolis (National Research Council)H-Index: 10
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Abstract Fourier transform (FT) infrared spectroscopy, in combination with Partial-Least Squares Discriminant Analysis (PLS-DA) and Linear Discriminant Analysis (LDA), was used to discriminate commercial durum wheat pasta from Italy and Argentina for common wheat adulteration. Samples were analyzed by both near- and mid-infrared spectroscopy (FT-NIR, FT-MIR) and the performance results were compared. Classification models were developed and validated using Argentinean and Italian durum wheat pas...
Abstract A separation method for ovoinhibitor from egg white without using toxic chemicals was established. After sequentially removing lysozyme, ovomucin, ovotransferrin and ovomucoid from egg white using Amberlite FPC 3500 ion exchange resin, pH adjustment, acidic ammonium sulfate and ethanol (35% final concentration, v/v) respectively, the resulting ovalbumin-rich precipitant was homogenized with 4 vol of distilled water and then centrifuged. The extraction was done twice and the extracts con...
Top fields of study
Food science