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Five Crowns Marketing Voluntarily Recalling Pantaloupes Packed under the Majesty Label Because of a Potential Health Risk Due to Possible Contamination of SalmonellaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Five Crowns Marketing, Brawley, California is issuing this release today voluntarily recalling cantaloupes packed under the Majesty label because of a potential health risk due to possible contamination of Salmonella. No illnesses have been reported to date, and the company is working with FDA to inform consumers of this recall. (Source: Food and Drug Administration)
Source: Food and Drug Administration - November 20, 2009 Category: Food Science Source Type: organizations

Vapour Transport Mechanism in Osmotic Distillation ProcessEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Osmotic distillation experiments were carried out using pure water as feed in order to investigate the mass transfer mechanism in the membrane. In the experiment, the hollow fibre modules with packing density of 30.6 and 61.2% were employed. The Dusty gas model was used to estimate the transport of vapour through the membrane. The results revealed that the water vapour transport in the membrane pores in this study followed the Knudsen-molecular diffusion transition model. The value of membrane mass transfer coefficient evaluated by the transition model was found to be 0.863 kg/m2.h.Pa which was in good agreement with the e...
Source: International Journal of Food Engineering - November 20, 2009 Category: Food Science Tags: Separation processes Membrane Technology Source Type: journals

Superior Foods Co. Issues Allergy Alert On Undeclared Allergens in Fish ProductEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Superior Foods Co., Grand Rapids, MI. is recalling Lemon Pepper Marinated Catfish because it may contain undeclared soy and FD&C Yellow #5. In addition, Superior Foods Co. is recalling Cajun Style Marinated Catfish because it may contain soy and milk that is not declared on the label. People who have an allergy or severe sensitivity to these run the risk of serious or life-threatening allergic reaction if they consume these products. (Source: Food and Drug Administration)
Source: Food and Drug Administration - November 20, 2009 Category: Food Science Source Type: organizations

Characterization of Canadian Black Currant (Ribes nigrum L.) Seed Oils and ResiduesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 20, 2009 Category: Food Science Tags: article Source Type: journals

Resveratrol Modulates Tumor Cell Proliferation and Protein Translation via SIRT1-Dependent AMPK ActivationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 20, 2009 Category: Food Science Tags: article Source Type: journals

Flavonol Glycosides of Sea Buckthorn (Hippophaë rhamnoides ssp. sinensis) and Lingonberry (Vaccinium vitis-idaea) Are Bioavailable in Humans and Monoglucuronidated for ExcretionEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 20, 2009 Category: Food Science Tags: article Source Type: journals

Phytochemical Profile and Anticholinesterase and Antimicrobial Activities of Supercritical versus Conventional Extracts of Satureja montanaEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 20, 2009 Category: Food Science Tags: article Source Type: journals

Service Smoked Fish Corp. Recalls Smoked Nova Salmon Because of Possible Health RiskEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Service Smoked Fish Corp. of Brooklyn, NY, is recalling specific “Use-By” dates and lot codes of Brooklyn’s BEST brand SMOKED NOVA SALMON because they have the potential to be contaminated with Listeria monocytogenes, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Although healthy individuals may possibly suffer only short-term symptoms such as high fever, severe headache, stiffness, nausea, abdominal pain and diarrhea, Listeria infection can cause miscarriages and stillbirths among pregnant women. (Source: Food a...
Source: Food and Drug Administration - November 20, 2009 Category: Food Science Source Type: organizations

Fresh & Easy Neighborhood Market Issues Allergy Alert on Undeclared Pecans in Mislabeled Fresh & Easy Pumpkin Cheesecake PiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
– Fresh & Easy Neighborhood Market is voluntarily recalling some fresh&easy™ “Pumpkin Cheesecake Pies” (40 oz.) because they may contain undeclared pecans. Individuals who have allergies to pecans run the risk of serious or life-threatening allergic reaction if they consume these products. (Source: Food and Drug Administration)
Source: Food and Drug Administration - November 20, 2009 Category: Food Science Source Type: organizations

Headspace Volume and Percentage of Carbon Monoxide Affects Carboxymyoglobin Layer Development of Modified Atmosphere Packaged Beef SteaksEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Carboxymyoglobin (COMb) development of beef Longissimus lumborum as related to molecular CO availability and package headspace volume was evaluated. Steaks from six pairs of USDA Select strip loins were packaged in modified atmosphere packages with 0.2%, 0.4%, or 0.8% CO and 30% CO2 and balanced with N2 to obtain meat-to-gas ratios of 0.4, 0.7, and 1.1, and CO molar concentrations of 0.07, 0.10, and 0.20 mMol. Steak redness (CIE a*), COMb layer thickness, percentage of CO in the headspace, visual display color, and bloom intensity scores were evaluated 4 and 7 d after packaging. Greater concentration of CO in a smaller hea...
Source: Journal of Food Science - November 20, 2009 Category: Food Science Authors: Christopher R. Raines, Melvin C. Hunt Source Type: journals

P&G Voluntarily Recalls Specific Lots of Vicks Sinex Nasal Spray in the United States, Germany and the United KingdomEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The Procter & Gamble Company (NYSE:PG) announced today it is voluntarily recalling three lots of its Vicks Sinex nasal spray in three countries: the United States, Germany and the United Kingdom. The company said it is taking this precautionary step after finding the bacteria B. cepacia in a small amount of product made at its plant in Gross Gerau, Germany. (Source: Food and Drug Administration)
Source: Food and Drug Administration - November 19, 2009 Category: Food Science Source Type: organizations

Determination of Tocopherols and Tocotrienols in Vegetable Oils by Nanoliquid Chromatography with Ultraviolet−Visible Detection Using a Silica Monolithic ColumnEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Nassau Candy Issues Nationwide Allergy Alert Because Of Possible Undeclared Allergens on their Tasty Dish Snack Tubs of Chocolate Almonds, Chocolate Raisins and Sour Neon WormsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Nassau Candy Distributors of Hicksville, New York, is voluntarily recalling possibly unlabeled pegable snack tubs because they contain the following undeclared allergens; Tree Nuts {Almonds}, Soy and Milk and may contain the following undeclared allergens Peanuts, other Tree Nuts {brazil nuts, walnuts, filberts, hazelnuts, pecans, pistachios, macadamia nuts, cashews and coconut}. People who have an allergy to any of these specific types of allergens run the risk of serious or life-threatening allergic reaction if they consume these products... (Source: Food and Drug Administration)
Source: Food and Drug Administration - November 19, 2009 Category: Food Science Source Type: organizations

Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato CrispsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Characterization of Flavor Modulating Effects in Complex Mixtures via High Temperature Liquid ChromatographyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Production of Docosahexaenoic Acid (DHA) Enriched BaconEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Lipophilic Antioxidants and Some Carpometric Characteristics of Fruits of Ten Processing Tomato Varieties, Grown in Different Climatic ConditionsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Application of Near-Infrared Spectroscopy as an Alternative to Chemical and Color Analysis To Discriminate the Production Chains of Asiago d’Allevo CheeseEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Physicochemical and Genetic Analysis of an Endemic Rice Variety, Njavara (Oryza sativa L.), in Comparison to Two Popular South Indian Cultivars, Jyothi (PTB 39) and IR 64Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Relationship between the Antioxidant Capacity and Effect of Rosemary (Rosmarinus officinalis L.) Polyphenols on Membrane Phospholipid OrderEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Saline Water Irrigation Effects on Antioxidant Defense System and Proline Accumulation in Leaves and Roots of Field-Grown OliveEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Flour Sodium Dodecyl Sulfate (SDS)-Extractable Protein Level as a Cookie Flour Quality IndicatorEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 19, 2009 Category: Food Science Tags: article Source Type: journals

Effect of Feed Liquid Temperature on the Structural Morphologies of d-Limonene Microencapsulated Powder and Its PreservationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The influence of the feed liquid temperature of the spray drying was investigated on the particle morphology (vacuole size and shell thickness of hollow particle) and the stability of encapsulated d-limonene. The feed liquid was the mixture of d-limonene emulsified in a wall material of blending gum arabic (GA) and maltodextrin (MD) at the mass ratio of 1 : 2, and the liquid temperature was varied from 40 to 80 °C. The percentage of the hollow particle in the spray-dried powder was over 40% and slightly increased with the rising of the feed temperature. Hollow particles have shells of different thickness, which was estima...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: V. Paramita, K. Iida, H. Yoshii, T. Furuta Source Type: journals

α-Mangostin, A Novel Dietary Xanthonew, Suppresses TPA-Mediated MMP-2 and MMP-9 Expressions through the ERK Signaling Pathway in MCF-7 Human Breast Adenocarcinoma CellsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study first investigates the anti-metastatic effect of [alpha]-mangostin on 12-O-tetradecanoylphorbol-13-acetate (TPA)-induced matrix metalloproteinase-2 (MMP-2) and matrix metalloproteinase-9 (MMP-9) expressions in human breast adenocarcinoma cells, MCF-7. First, the result demonstrated [alpha]-mangostin could inhibit TPA-induced abilities of the adhesion, invasion, and migration by cell-matrix adhesion assay and Boyden chamber assay. Data also showed [alpha]-mangostin could inhibit the activation of extracellular signal-regulated kinase 1 and 2 (ERK1/2) involved in the downregulation the enzyme activities, protein, ...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Yuan-Bing Lee, Kung-Chung Ko, Ming-Der Shi, Yi-Chen Liao, Tai-An Chiang, Pei-Fen Wu, You-Xin Shih, Yuan-Wei Shih Source Type: journals

Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast StripsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study investigated the use of whey protein, as an additional coating, in combination with basic, well-described predust, batter, and breading ingredients, for fat-uptake reduction in fried chicken. Chicken breasts were cut into strips (1 × 5 × 10 cm) and coated with wheat flour (WF) as a predust, dipped in batter, coated with WF as a breading, then dipped in 10% denatured whey protein isolate (DWPI) aqueous solution (wet basis). A WF-batter-WF treatment with no DWPI solution dip was included as a control. Coated chicken strips were deep-fried at 160 °C for 5 min. A Soxhlet-type extraction was performed to determine...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Ann M. Dragich, John M. Krochta Source Type: journals

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Caviar was prepared from white sturgeon (Acipenser transmontanus) roe by adjusting the water phase salt (WPS) to 4.0% to 6.3% by adding food grade NaCl. Fish were obtained from 2 different farms from the Inland Northwest (N = 5). Salt was absorbed at a different rate and to a different extent by roe from different fish. The lipid content in the fish roe varied from 10.2% to 14.4% (w/w), with palmitic acid and oleic acid being the most abundant saturated and monounsaturated fatty acids present, respectively. The caviar contained high levels of polyunsaturated fatty acids (PUFA) (35% to 37%) with docosahexanoic acid being th...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Joong-Han Shin, Alexandra C.M. Oliveira, Barbara A. Rasco Source Type: journals

Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and SournessEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objective of this study was to develop a model to predict taste-grouping assignation of cherries into the following categories: (1) low sweetness/high sourness, (2) balance between sweetness and sourness, and (3) high sweetness/low sourness. A sensory panel (n = 10) was trained to recognize sweetness and sourness in 5 cultivars of sweet cherries and assign a taste grouping based on the perceived balance of sweetness and sourness. Four of these same cultivars were then evaluated for sweetness and sourness by a consumer panel (n = 117) and instrumentally for titratable acidity (TA) and soluble solids concentration (SSC)....
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Carolyn F. Ross, Maite A. Chauvin, Matthew Whiting Source Type: journals

Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSGEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study indicates that GSH has potential as a flavor enhancer, but more tests in different food systems with additions of GSH at varying levels are required to elucidate its effectiveness as a flavor enhancer more clearly. (Source: Journal of Food Science)
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: D.W. Jung, J.H. Hong, K.O. Kim Source Type: journals

Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave OvenEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects on orange juice batch pasteurization in an improved pilot-scale microwave (MW) oven was evaluated by monitoring pectin methyl-esterase (PME) activity, color, carotenoid compounds and vitamin C content. Trials were performed on stirred orange juice heated at different temperatures (60, 70, 75, and 85 °C) during batch process. MW pilot plant allowed real-time temperature control of samples using proportional integrative derivative (PID) techniques based on the infrared thermography temperature read-out. The inactivation of heat sensitive fraction of PME, that verifies orange juice pasteurization, showed a z-valu...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: L. Cinquanta, D. Albanese, G. Cuccurullo, M. Di Matteo Source Type: journals

Optimization of the Enzymatic Hydrolysis of Mussel MeatEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Mussel meat was subjected to enzymatic hydrolysis using Protamex. The relationship of temperature (46 to 64 °C), enzyme : substrate ratio (0.48% to 5.52%), and pH (6.7 to 8.3) to the degree of hydrolysis were determined. The surface response methodology showed that the optimum conditions for enzymatic hydrolysis of mussel meat were pH 6.85, temperature 51°C, and enzyme : substrate ratio of 4.5%. Under these conditions a degree of hydrolysis of 26.5% and protein recovery of 65% were obtained. The produced hydrolysate, under optimum condition, was characterized in terms of chemical composition, electrophoretic profile, and...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Vanessa M. Silva, Kil J. Park, Míriam D. Hubinger Source Type: journals

Rheological Properties of Somen Noodles—A Traditional Japanese Wheat ProductEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
We investigated the rheological properties of the Japanese wheat product tenobe somen noodles manufactured using a unique traditional process[mdash]"Te-nobe (hand-stretched)." In an extension test, the maximum resistance to extension (Rmax) and extensibility until rupture (Erup) of boiled somen noodles were measured on a Texture Analyzer in the tension test mode and compared with those of machine-made somen noodles. The Rmax and Erup values per unit cross-sectional area were significantly higher for boiled tenobe somen noodles than for machine-made somen noodles, clearly indicating the higher resistance to extension and ex...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Mina Katagiri, Naofumi Kitabatake Source Type: journals

Determination of Trace Para Red Residues in Foods through On-Line Molecularly Imprinted Solid Phase Extraction Coupled with High-Performance Liquid ChromatographyEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this article, we prepared a novel imprinted polymer by a room temperature ionic liquid-mediated surface molecular imprinting technique in combination with a sol[ndash]gel process. This polymer was characterized by static and kinetic adsorption experiments and exhibited good recognition ability and offered fast kinetics for the adsorption of Para Red. A simple and sensitive analytical method, based on the coupling of molecularly imprinted solid phase extraction with high-performance liquid chromatography (HPLC), had been developed for determination of trace Para Red. With a loading flow rate of 0.42 mL min[minus]1 for 25...
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Z.X. Xu, J. Zhou, D.Y. Zhao, X.G. Qiao, J.M. Yang Source Type: journals

Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and VegetablesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This study presents a comparison of various rapid spectrophotometric measurements to determine total carotenoid content in various fruits and vegetables and could aid in the selection of the appropriate method for individual plant foods with different carotenoid profile and matrices. (Source: Journal of Food Science)
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Eric Biehler, Frédéric Mayer, Lucien Hoffmann, Elmar Krause, Torsten Bohn Source Type: journals

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic PropertiesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Gamma radiation is known to inactivate microorganisms in various foods and thus ensures their microbial safety. In the present study, process parameters were standardized for achieving microbial decontamination of honey of Indian origin. Study was also carried out to examine the effect of gamma radiation treatment on the biochemical, antioxidant, antibacterial, and organoleptic attributes of the honey. A 15 kGy dose of gamma radiation was found to be sufficient for complete microbial decontamination of honey including spores, thus improving its microbial safety without affecting the quality attributes. (Source: Journal of Food Science)
Source: Journal of Food Science - November 19, 2009 Category: Food Science Authors: Sudhanshu Saxena, Satyendra Gautam, Arun Sharma Source Type: journals

Comparative Study on Iron Release from Soybean (Glycine max) Seed Ferritin Induced by Anthocyanins and AscorbateEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Greater Apparent Absorption of Flavonoids Is Associated with Lesser Human Fecal Flavonoid Disappearance RatesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid DropletsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Molecular Mechanism of Hesperetin-7-O-glucuronide, the Main Circulating Metabolite of Hesperidin, Involved in Osteoblast DifferentiationEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Facile Pretreatment of Bacillus circulans β-Galactosidase Increases the Yield of Galactosyl Oligosaccharides in Milk and Lactose Reaction SystemsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Combination Treatment with Luteolin and Quercetin Enhances Antiproliferative Effects in Nicotine-Treated MDA-MB-231 Cells by Down-regulating Nicotinic Acetylcholine ReceptorsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Functional Modulation of Mitochondria by Eicosapentaenoic Acid Provides Protection against Ceramide Toxicity to C6 Glioma CellsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Hypoallergenic Legume Crops and Food Allergy: Factors Affecting Feasibility and RiskEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)
Source: Journal of Agricultural and Food Chemistry - November 18, 2009 Category: Food Science Tags: article Source Type: journals

Non-dairy probiotic products.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
There is evidence documenting the beneficial health effects of probiotic microorganisms. Also, many studies have reported that the best matrices to deliver probiotic are dairy fermented products. However, recently several raw materials have been extensively investigated to determine if they are suitable substrates to produce novel non-dairy probiotic microorganisms, and it has been found that traditional fermented foods may contain viable probiotic microorganisms. Numerous such examples can be found in the text. Therefore, the aim of this review was to investigate the utilization of probiotics in new and traditional no...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Rivera-Espinoza Y, Gallardo-Navarro Y Tags: Food Microbiol Source Type: journals

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, the PCR-DGGE approach described in this study allows to discriminate, identify and monitor core and occasional LAB microbiota of MAP sliced cooked meat products and provides valuable complementary information to the current plating procedures routinely used in industrial plants. PMID: 19913685 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Audenaert K, D'Haene K, Messens K, Ruyssen T, Vandamme P, Huys G Tags: Food Microbiol Source Type: journals

Quantification of Listeria monocytogenes in minimally processed leafy vegetables using a combined method based on enrichment and 16S rRNA real-time PCR.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Modern lifestyle markedly changed eating habits worldwide, with an increasing demand for ready-to-eat foods, such as minimally processed fruits and leafy greens. Packaging and storage conditions of those products may favor the growth of psychrotrophic bacteria, including the pathogen Listeria monocytogenes. In this work, minimally processed leafy vegetables samples (n = 162) from retail market from Ribeirão Preto, São Paulo, Brazil, were tested for the presence or absence of Listeria spp. by the immunoassay Listeria Rapid Test, Oxoid. Two L. monocytogenes positive and six artificially contaminated samples of ...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Aparecida de Oliveira M, Abeid Ribeiro EG, Morato Bergamini AM, Pereira De Martinis EC Tags: Food Microbiol Source Type: journals

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Several recent foodborne disease outbreaks associated with leafy green vegetables, including spinach, have been reported. X-ray is a non-thermal technology that has shown promise for reducing pathogenic and spoilage bacteria on spinach leaves. Inactivation of inoculated Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves using X-ray at different doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) was studied. The effect of X-ray on color quality and microflora counts (mesophilic counts, psychrotrophic counts and yeast and mold counts) of untreated and treated...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Mahmoud BS, Bachman G, Linton RH Tags: Food Microbiol Source Type: journals

Norovirus in retail shellfish.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Norovirus is a common cause of gastroenteritis outbreaks associated with consumption of raw shellfish. The majority of norovirus infections worldwide are due to genogroup II noroviruses. Bivalve molluscs (mussels, clams and oysters) at the end of the commercial chain, the points of purchase, were sampled between 2005 and 2008 in several retail points in Apulia, Italy, and screened by a semi-nested RT-PCR specific for genogroup II noroviruses. Noroviral RNA was detected in 12.1% of the samples, with lower frequency being observed in samples obtained from hypermarkets (8.1%) rather than in samples from open-air markets a...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Terio V, Martella V, Moschidou P, Di Pinto P, Tantillo G, Buonavoglia C Tags: Food Microbiol Source Type: journals

Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The potential efficacy of four weak acids as preservatives in low-acid intermediate moisture foods was assessed using a glycerol based agar medium. The minimum inhibitory concentrations (MIC, % wt./wt.) of each acid was determined at two pH values (pH 5.0, pH 6.0) and two a(w) values (0.85, 0.90) for five food spoilage fungi, Eurotium herbariorum, Eurotium rubrum, Aspergillus niger, Aspergillus flavus and Penicillium roqueforti. Sorbic acid, a preservative commonly used to control fungal growth in low-acid intermediate moisture foods, was included as a reference. The MIC values of the four acids were lower at pH 5.0 th...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Huang Y, Wilson M, Chapman B, Hocking AD Tags: Food Microbiol Source Type: journals

Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The objectives of this study were to investigate and to model the surface cross-contamination of E. coli O157:H7 during slicing operation. A five-strain cocktail of E. coli O157:H7 was inoculated directly onto a slicer's round blade rim area at an initial level of ca. 4, 5, 6, 7 or 8 log CFU/blade (ca. 3, 4, 5, 6 or 7 log CFU/cm(2) of the blade edge area), and then the RTE deli meat (ham) was sliced to a thickness of 1-2 mm. For another cross-contamination scenario, a clean blade was initially used to slice ham which was pre-surface-inoculated with E. coli O157:H7 (ca. 4, 5, 6, 7 or 8 log CFU/100 cm(2) area), then, followe...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Sheen S, Hwang CA Tags: Food Microbiol Source Type: journals

Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The influence of growth temperature and acidification of the culture medium up to pH 4.25 with acetic, citric, lactic and hydrochloric acids on the growth and subsequent acid resistance at pH 3.0 of Salmonella typhimurium CECT 443 was studied. The minimum pH value which allowed for S. typhimurium growth within the temperature range of 25-37 degrees C was 4.5 when the pH was reduced using citric and hydrochloric acids, and 5.4 and 6.4 when lactic acid and acetic acid were used, respectively. At high (45 degrees C) or low (10 degrees C) temperatures, the growth pH boundary was increased about 1 pH unit. The growth temper...
Source: Food Microbiology - November 18, 2009 Category: Food Science Authors: Alvarez-Ordóñez A, Fernández A, Bernardo A, López M Tags: Food Microbiol Source Type: journals