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This page shows you the most recent publications within this specialty of the MedWorm directory.

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A Clomazone Immunoassay To Study the Environmental Fate of the Herbicide in Rice (Oryza sativa) AgricultureEmail 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 - March 20, 2010 Category: Food Science Tags: article Source Type: journals

Sucrose-Template Synthesis of Mesoporous Alumina from Aqueous SystemsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Mesoporous alumina was prepared by using sucrose as a structure-directing template in an aqueous system. The resultant samples were characterized by using different methods such as x-ray diffraction, transmission electron microscopy, nitrogen adsorption-desorption analysis, and thermogravimetric and differential thermal analyses. The results showed that the prepared mesoporous gamma alumina has high surface area, uniform pore size distribution and excellent thermal stability. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - March 19, 2010 Category: Food Science Source Type: journals

John B. Sanfilippo & Son, Inc. Voluntarily Recalls Snack Mix and Cashew Products Due to Possible Health RiskEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
– As a follow up to the voluntary recall of black pepper from Mincing Overseas Spice Company announced on March 5, 2010, John B. Sanfilippo & Son, Inc. (Nasdaq: JBSS) (the "Company") announced today that it is voluntarily recalling various snack mix and cashew products, which have been flavored with seasoning containing the recalled black pepper and which are listed below, as a precautionary measure because the product may be contaminated with Salmonella. To date, the Company has not received any reports of illnesses in connection with the item listed below. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 19, 2010 Category: Food Science Source Type: organizations

Systematic Analysis of the Content of 502 Polyphenols in 452 Foods and Beverages: An Application of the Phenol-Explorer DatabaseEmail 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 - March 19, 2010 Category: Food Science Tags: article Source Type: journals

Kroger Amends Code Date on Recalled Seasoning Blend Garlic PowderEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The Kroger Co. today amended the code date on Kroger California Seasoning Blend Garlic Powder it recalled yesterday due to notification from a supplier that an ingredient in the product may have been contaminated with Salmonella. Kroger is recalling Kroger California Seasoning Blend Garlic Powder sold in 2.5-ounce jars with code dates of Sell By: Dec 03 11PS2 and Sell by: Dec 04 11PS2 under the following UPC code: 1111066599. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 19, 2010 Category: Food Science Source Type: organizations

Production of Biovanillin by One-Step Biotransformation Using Fungus Pycnoporous cinnabarinusEmail 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 - March 19, 2010 Category: Food Science Tags: article Source Type: journals

Tyrosinase Inhibitory Constituents from the Roots of Morus nigra: A Structure−Activity Relationship StudyEmail 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 - March 19, 2010 Category: Food Science Tags: article Source Type: journals

Milled Rice Quality AssessmentEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Milling, an important processing step of rough rice, is usually done to produce white, polished grains. In this paper the quality of 22 milled rice varieties, common in Mazandaran, Iran, are investigated. These rice varieties included local varieties and breeding lines. Parameters assessed were head rice yield, degree of milling, husk removed percent, and total milling recovery. Results obtained revealed that the Tarom Mahali and Champa varieties have the highest head rice yield as 60.58 and 66.39 % and total milling recovery as 69.96 and 71.38 %, respectively. The greatest degree of milling value was found for the Haraz v...
Source: International Journal of Food Engineering - March 18, 2010 Category: Food Science Source Type: journals

Directing the Oligomer Size Distribution of Peroxidase-Mediated Cross-Linked Bovine α-LactalbuminEmail 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 - March 18, 2010 Category: Food Science Tags: article Source Type: journals

Development of a Mab-Based Heterologous Immunoassay for the Broad-Selective Determination of Organophosphorus PesticidesEmail 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 - March 18, 2010 Category: Food Science Tags: article Source Type: journals

Simultaneous Screening of Herbicide Degradation Byproducts in Water Treatment Plants Using High Performance Liquid Chromatography−Tandem Mass SpectrometryEmail 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 - March 18, 2010 Category: Food Science Tags: article Source Type: journals

Ricinoleic Acid as a Marker for Ergot Impurities in Rye and Rye ProductsEmail 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 - March 18, 2010 Category: Food Science Tags: article Source Type: journals

Retention of Volatile Constituents in Dried Toona sinensis by GC-MS AnalysisEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Toona sinensis, whose young leaves and shoots are edible and nutritious, is a perennial deciduous tree vegetable. In this paper, the volatile constituents of dehydrated fresh young leaves of Toona sinensis obtained by different drying methods were micro-extracted in solid-phase, and then analyzed with gas chromatography-mass spectrometry (GC-MS). The major flavor components include caryophyllene, aromadendrene, nonadecane, and phytol. Comparing with convection oven drying and natural solar drying, vacuum drying and microwave drying can preserve most of the original flavors of Toona sinensis. (Source: International Journal of Food Engineering)
Source: International Journal of Food Engineering - March 18, 2010 Category: Food Science Source Type: journals

Experimental Study on Energy Saving of Fluidized Bed Dryer with Self-Excited Mode Oscillating-Flow Heat Pipe Heat ExchangerEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This paper investigated experimentally the influences of gas flow type, position of heat source and gas flow rate on the properties of a heat exchanger with a Self-Excited Mode Oscillating-Flow Heat Pipe (SEMOFHP). The SEMOFHPs were made from copper with an inner diameter of 3mm. Distilled water was used as working liquid. The results showed that the heat exchange capability of the SEMOFHP heat exchanger is about 3 times higher than that of a common tube heat exchanger. The heat exchanger unit used in the experiments was operated under counterflow, bottom heat source and high gas flow rate conditions. However, it was found...
Source: International Journal of Food Engineering - March 18, 2010 Category: Food Science Source Type: journals

Supercritical CO2-Extracted Tomato Oleoresins Enhance Gap Junction Intercellular Communications and Recover from Mercury Chloride Inhibition in KeratinocytesEmail 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 - March 18, 2010 Category: Food Science Tags: article Source Type: journals

Spice Barn, Inc. Voluntarily Recalls Two Lots of Black PepperEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
As a result of a recall of Black Pepper by Mincing Overseas Spice Company, Spice Barn is recalling two lots of Black Pepper due to the possibility of contamination with Salmonella. Salmonella is a common food borne pathogen that can cause severe illnesses, including fever, abdominal cramps and diarrhea. While most individuals recover without medical intervention, the infection can be life-threatening in some cases such as young children, the elderly and those with compromised immune systems. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 17, 2010 Category: Food Science Source Type: organizations

C. H. Guenther & Son, Inc. Announces Voluntary Nationwide Recall of several products that contain pepper due to Possible Health RiskEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
San Antonio, TX March 17, 2010 – C. H. Guenther & Son, Inc. today announced a voluntary recall of products containing a pepper ingredient that may have the potential to be contaminated with Salmonella. The products are part of the Sunbird Seasonings, Williams Wings Seasonings and Williams Gumbo Soup lines. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 17, 2010 Category: Food Science Source Type: organizations

The Medicines Company Expands a Nationwide Recall for Certain Lots of Cleviprex® That May Contain Particulate MatterEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The Medicines Company (NASDAQ: MDCO) announced today that it is voluntarily expanding the recall of Cleviprex ® (clevidipine butyrate) injectable emulsion due to the potential presence of visible particulate matter which has been observed in some vials. Four (4) additional lots of Cleviprex are being recalled. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 17, 2010 Category: Food Science Source Type: organizations

Sub-lethal stress effects on virulence gene expression in Enterococcus faecalis.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In this study, two clinical E. faecalis isolates, TMW 2.63 and OG1RF, as well as one food isolate, TMW 2.629, were subjected to six sub-lethal food- and host-related stresses including 6.8% NaCl, 200 ppm nitrite, 51 degrees C, 80 MPa, pH 4.1 and 0.08% bile salts (cholic acid:chenodeoxycholic acid 1:1), respectively, reducing their growth rate to 10%. Relative gene expression of 15 stress and virulence-associated genes including dnaK, groEL, ctsR, clpPBCEX, gls24, efaAfs, ace, fsrB, gelE, sprE and cylB, was quantified by using real time PCR and Lightcycler((R)) technology (reference conditions: BHI broth, 37 degrees C, pH =...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Lenz CA, Hew Ferstl CM, Vogel RF Tags: Food Microbiol Source Type: journals

Detection and characterization of virulence genes and integrons in Aeromonas veronii isolated from catfish.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The presence of virulence genes and integrons was determined in 81 strains of Aeromonas veronii isolated from farm-raised catfish. Polymerase chain reaction (PCR) protocols were used to determine the presence of genes for cytotoxic enterotoxin (act), aerolysin (aerA), two cytotonic enterotoxins (ast, alt), lipase (lip), glycerophospholipid:cholesterol acyltransferase (gcaT), serine protease (ser), DNases (exu), elastase (ahyB) and the structural gene flagellin (fla) in the template DNA. Oligonucleotide primers amplified a 231-bp region of the act gene from the template DNA of 97.0% of the isolates. Primers specific for...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Nawaz M, Khan SA, Khan AA, Sung K, Tran Q, Kerdahi K, Steele R Tags: Food Microbiol Source Type: journals

Inactivation of Salmonella and Escherichia coli O157:H7 on artificially contaminated alfalfa seeds using high hydrostatic pressure.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Alfalfa sprouts contaminated with Salmonella and Escherichia coli O157:H7 have been implicated in several outbreaks of foodborne illnesses in recent years. The seed used for sprouting appears to be the primary source of pathogens. Seed decontamination prior to sprouting presents a unique challenge for the sprouting industry since cells of the pathogenic survivors although undetectable after sanitizing treatments, can potentially multiply back to hazardous levels. The focus of this study was to therefore test the efficacy of high hydrostatic pressure to eliminate a approximately 5 log CFU/g load of Salmonella and E. col...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Neetoo H, Chen H Tags: Food Microbiol Source Type: journals

Influence of bacterial dynamics upon the final characteristics of model Portuguese traditional cheeses.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The microbiological profile in raw milk cheeses is typically characterized by a multitude of microbial groups, with interactions among them throughout ripening that are not fully understood to date. Incidence of undesired microorganisms in raw cheesemaking milk, as is the case of either spoilage or even pathogenic ones, is a common trait in Portuguese traditional cheeses. Hence, they will likely contribute to the physicochemical changes occurring therein and, consequently, to the characteristics of the final product. In order to gain insight into their role, model cheese systems, manufactured as far as possible accordi...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Pereira CI, Graça JA, Ogando NS, Gomes AM, Xavier Malcata F Tags: Food Microbiol Source Type: journals

Persistence strategies of Bacillus cereus spores isolated from dairy silo tanks.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Survival of Bacillus cereus spores of dairy silo tank origin was investigated under conditions simulating those in operational dairy silos. Twenty-three strains were selected to represent all B. cereus isolates (n = 457) with genotypes (RAPD-PCR) that frequently colonised the silo tanks of at least two of the sampled eight dairies. The spores were studied for survival when immersed in liquids used for cleaning-in-place (1.0% sodium hydroxide at pH 13.1, 75 degrees C; 0.9% nitric acid at pH 0.8, 65 degrees C), for adhesion onto nonliving surfaces at 4 degrees C and for germination and biofilm formation in milk. Four gro...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Shaheen R, Svensson B, Andersson MA, Christiansson A, Salkinoja-Salonen M Tags: Food Microbiol Source Type: journals

Staphylococcus aureus and Zygosaccharomyces bailii as primary microbial contaminants of a spoiled herbal food supplement and evaluation of their survival during shelf life.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
This investigation was carried out to identify the microbiota in a spoiled commercial food supplement consisting of a syrup suspension of a mixture of dried herbs and herb extracts. The product did not contain alkyl-p-hydroxybenzoates (parabens) as preservatives, was kept at room temperature and showed abundant gas formation. Colonies of distinct morphology were recovered on bacteria- and yeast-specific media, and tested for their ability to grow in the product. Genetic differentiation and identification of the microbial contaminants were achieved by RAPD-PCR and rDNA sequence analysis. The bacteria Bacillus megaterium...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Rossi F, Gaio E, Torriani S Tags: Food Microbiol Source Type: journals

Pecorino Crotonese cheese: Study of bacterial population and flavour compounds.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The diversity and dynamics of the dominant bacterial population during the manufacture and the ripening of two artisanal Pecorino Crotonese cheeses, provided by different farms, were investigated by the combination of culture-dependent and -independent approaches. Three hundred and thirty-three strains were isolated from selective culture media, clustered using Restriction Fragment Length Polymorphism and were identified by 16S rRNA gene sequencing. The results indicate a decrease in biodiversity during ripening, revealing the presence of Lactococcus lactis and Streptococcus thermophilus species in the curd and in aged...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Randazzo CL, Pitino I, Ribbera A, Caggia C Tags: Food Microbiol Source Type: journals

Effects of packaging type and storage temperature on the growth of foodborne pathogens on shredded 'Romaine' lettuce.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fresh produce can be a vehicle for the transmission of pathogens capable of causing human illnesses and some of them can grow on fresh-cut vegetables. The survival and growth of Escherichia coli O157:H7, Salmonella spp. and Listeria monocytogenes inoculated onto shredded lettuce was determined under modified atmosphere packaging conditions, at various storage temperatures. We also monitored changes in pH and gas atmospheres within the packages and the growth of psychrotrophic and mesophilic microorganisms. After pathogen inoculation, shredded lettuce was packaged in films of different permeability and stored at 5 and 2...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Oliveira M, Usall J, Solsona C, Alegre I, Viñas I, Abadias M Tags: Food Microbiol Source Type: journals

Taxonomic structure of the yeasts and lactic acid bacteria microbiota of pineapple (Ananas comosus L. Merr.) and use of autochthonous starters for minimally processing.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Pichia guilliermondii was the only identified yeast in pineapple fruits. Lactobacillus plantarum and Lactobacillus rossiae were the main identified species of lactic acid bacteria. Typing of lactic acid bacteria differentiated isolates depending on the layers. L. plantarum 1OR12 and L. rossiae 2MR10 were selected within the lactic acid bacteria isolates based on the kinetics of growth and acidification. Five technological options, including minimal processing, were considered for pineapple: heating at 72 degrees C for 15 s (HP); spontaneous fermentation without (FP) or followed by heating (FHP), and fermentation by sel...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Di Cagno R, Cardinali G, Minervini G, Antonielli L, Rizzello CG, Ricciuti P, Gobbetti M Tags: Food Microbiol Source Type: journals

Propionic acid production by cofermentation of Lactobacillus buchneri and Lactobacillus diolivorans in sourdough.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, cofermentation with L. buchneri and L. diolivorans represents a process to increase antifungal capacities of bread. PMID: 20227604 [PubMed - as supplied by publisher] (Source: Food Microbiology)
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Zhang C, Brandt MJ, Schwab C, Gänzle MG Tags: Food Microbiol Source Type: journals

Kinetics of growth and inactivation of Salmonella enterica serotype Typhimurium DT104 in pasteurised liquid egg products.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The potential impact of post-pasteurisation contamination of liquid egg products with the multi-antibiotic resistant pathogen Salmonella enterica serotype Typhimurium definitive type 104 (DT104) was assessed by determining the viability of this bacterium in whole egg, albumen and 10% w/w sugared and salted yolk incubated at 4-42 degrees C. Results indicated that populations of S. Typhimurium DT104 were slowly inactivated in all four products when stored at 4 degrees C. However, based on the typical shelf-lives of cold-stored liquid egg, less than 0.6 log-kill would be achieved in those products prior to their use. Incu...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: McQuestin OJ, Musgrove MT, Tamplin ML Tags: Food Microbiol Source Type: journals

Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Fermentation profiles of Manzanilla-Aloreña cracked green table olives in different chloride salt mixtures. Food Microbiol. 2010 May;27(3):403-412 Authors: Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A NaCl plays an important role in table olive processing affecting the flavour and microbiological stability of the final product. However, consumers demand foods low in sodium, which makes necessary to decrease levels of this mineral in fruits. In this work, the effects of diverse mixtures of NaCl, CaCl(2) and KCl on the fermentation profiles of cracked directly br...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Bautista-Gallego J, Arroyo-López FN, Durán-Quintana MC, Garrido-Fernández A Tags: Food Microbiol Source Type: journals

Coculture with specific bacteria enhances survival of Lactobacillus plantarum NC8, an autoinducer-regulated bacteriocin producer, in olive fermentations.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Bacteriocin production in Lactobacillus plantarum NC8 is activated by coculture with specific bacteriocin production-inducing bacterial strains. The system is further regulated by a three-component regulatory system involving a specific autoinducer peptide (PLNC8IF). We have used L. plantarum NC8 as a starter culture in Spanish-style green olive fermentations and examined the influence of coculturing in its survival. We found that L. plantarum NC8 greatly enhanced its growth and survival in the olive fermentations when coinoculated with two specific bacteriocin-production inducing strains, i.e. Enterococcus faecium 6T1...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Ruiz-Barba JL, Caballero-Guerrero B, Maldonado-Barragán A, Jiménez-Díaz R Tags: Food Microbiol Source Type: journals

Influence of indigenous yeasts on the fermentation and volatile profile of plum brandies.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The aim of this study was to determine the influence of different yeasts isolated from fresh blue plum fruits (Aureobasidium sp.) and spontaneously fermenting plum musts (Kloeckera apiculata and Saccharomyces cerevisiae), as well as commercial wine and distillery strains, on the fermentation and chemical composition of plum brandies. Gas chromatography methods were used to detect major volatile components. The most rapid fermentation occurred in musts inoculated with S. cerevisiae. However, the highest concentration of ethanol was detected in samples after spontaneous fermentation (8.40% v/v). Plum brandies obtained af...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Satora P, Tuszyński T Tags: Food Microbiol Source Type: journals

Influence of pasteurization, brining conditions and production environment on the microbiota of artisan Gouda-type cheeses.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
In conclusion, the combined PCR-DGGE approach relying on both total DNA extracts and culturable fractions proved its value for analyzing the effect of technological and environmental parameters on the diversity and dynamics of the microbiota in Gouda-type cheeses. PMID: 20227609 [PubMed - as supplied by publisher] (Source: Food Microbiology)
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Van Hoorde K, Heyndrickx M, Vandamme P, Huys G Tags: Food Microbiol Source Type: journals

Effects of copper on germination, growth and sporulation of Clostridium tyrobutyricum.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
The effects of copper (Cu(2+)) on spore germination, vegetative growth and sporulation of Clostridium tyrobutyricum, which is capable to causing texture and flavour defects in Emmental cheese, were studied. Spore suspensions of three different strains were used as starting material for two experimental set-ups. The first studied the effects of supplemented (0-30 ppm) copper in RCM medium during spore germination and vegetative growth of C. tyrobutyricum measured by plating. The second set-up studied the effects of copper (0-30 ppm) in RCM medium during growth and sporulation of C. tyrobutyricum as measured by optical d...
Source: Food Microbiology - March 17, 2010 Category: Food Science Authors: Mato Rodriguez L, Alatossava T Tags: Food Microbiol Source Type: journals

Selected Carbohydrate Metabolism Genes Show Coincident Expression Peaks in Grains of In Vitro-Cultured Immature Spikes of Wheat (Triticum aestivum L.)Email 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Activity-Guided Fractionation to Characterize a Coffee Beverage that Effectively Down-Regulates Mechanisms of Gastric Acid Secretion as Compared to Regular CoffeeEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Impact of Protein on Darkening in Yellow Alkaline NoodlesEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Rapid Analytical Method for the Determination of Aflatoxins in Plant-Derived Dietary Supplement and Cosmetic OilsEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

In Vitro Digestibility and Emulsification Properties of Phytoglycogen Octenyl SuccinateEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Color, Sugars and Organic Acids Composition in Aril Juices and Peel Homogenates Prepared from Different Pomegranate AccessionsEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Effects of Heat Treatment on Wound Healing in Gala and Red Fuji Apple FruitsEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Structural Changes and Dynamic Rheological Properties of Sarcoplasmic Proteins Subjected to pH-Shift MethodEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Actinidin Enhances Gastric Protein Digestion As Assessed Using an in Vitro Gastric Digestion ModelEmail 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 - March 17, 2010 Category: Food Science Tags: article Source Type: journals

Produce Valley, Inc. Initiates Voluntary Recall Due to Possible Health Risk Associated with Recalled Hydrolyzed Vegetable Protein (HVP) by Basic Food Flavors, Inc.Email this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Produce Valley, Inc. is announcing a voluntary recall of a product which contains hydrolyzed vegetable protein (HVP) that is currently bring recalled by Basic Food Flavors, Inc. in Las Vegas, Nevada due to possible Salmonella contamination. Salmonella is a common food borne pathogen that can cause severe illness, including (but not limited to) fever, abdominal cramps, and diarrhea. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 17, 2010 Category: Food Science Source Type: organizations

Migration of Antimicrobial Silver from Composites of Polylactide with Silver ZeolitesEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Silver ion migration and antimicrobial activity of PLA (polylactic acid-polylactide)/silver zeolite composites were investigated. Films prepared by solution-casting/solvent evaporation, or by melt-mixing/compression molding were compared. Silver migration to food simulants and TSB (tryptone soy broth) was quantified at different temperatures. Antimicrobial activity against Staphylococcus aureus and Escherichia coli was measured following the Japanese Industrial Standard JIS Z 2801. All types of PLA/silver zeolite composites released Ag+ ions. A more intense ionic exchange with the zeolites and a significant, but low, antim...
Source: Journal of Food Science - March 17, 2010 Category: Food Science Authors: Avelina Fernández, Eva Soriano, Pilar Hernández-Muñoz, Rafael Gavara Source Type: journals

Barcel Announces Voluntary RecallEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Barcel was notified by one of its suppliers that a seasoning used in Barcel Tostachos contains hydrolyzed vegetable protein (HVP) manufactured by Basic Food Flavors, Inc., which has voluntarily recalled several lots of this ingredient because of potential Salmonella exposure. In response, Barcel announced today that it is voluntarily recalling: Item: Tostachos 3.17 oz UPC: 074323 04358 7 Lot: AUG1110, AUG1810, AUG2510, SEP0110 (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 16, 2010 Category: Food Science Source Type: organizations

GFN Foods, LLC Voluntarily Recalls Gluten-Free Naturals Pancake Mix, Gluten-Free Naturals Light & Moist Yellow Cake Mix and Gluten-Free Naturals Cookie Blend FlourEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
GFN Foods, LLC of Cranford, NJ is voluntarily recalling: Gluten-Free Naturals Pancake Mix – UPC 187058 000043 Lots 09159 (exp 12/8/2010), 09320 (exp 5/16/12) 09322 (exp 5/18/12) Gluten-Free Naturals Light & Moist Yellow Cake Mix – UPC 187058 000067 Lots 09083 (exp 9/24/10) and 09322 (exp 5/18/12) Gluten-Free Naturals Cookie Blend Flour – UPC 187058 000029 Lots 09086 (exp 6/24/10), 09219 (exp 11/7/10) and 10035 (exp 5/4/11) These products, manufactured by GFN Foods, are being recalled because they have the potential to be contaminated with Salmonella. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 16, 2010 Category: Food Science Source Type: organizations

Actinidin Enhances Protein Digestion in the Small Intestine As Assessed Using an in Vitro Digestion ModelEmail 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 - March 16, 2010 Category: Food Science Tags: article Source Type: journals

Emmi - Roth Käse USA Announces Recall of Spreadables brand Crab Creole and Shrimp Scampi Cheese SpreadsEmail this article to a colleague. Save this article to My Clippings. Discuss or comment on this article.
Emmi - Roth Käse USA is voluntarily recalling approximately 1,971 total individual containers of 7 ounce and 2 pound Spreadables brand Crab Creole and Shrimp Scampi cheese spreads because they have the potential to be contaminated with Salmonella, an organism which can cause serious and sometimes fatal infections in young children, frail or elderly people, and others with weakened immune systems. Healthy persons infected with Salmonella often experience fever, diarrhea (which may be bloody), nausea, vomiting and abdominal pain. (Source: Food and Drug Administration)
Source: Food and Drug Administration - March 16, 2010 Category: Food Science Source Type: organizations

Phytotoxic Activity of Quinones and Resorcinolic Lipid DerivativesEmail 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 - March 16, 2010 Category: Food Science Tags: article Source Type: journals