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

Natura Pet Issues Voluntary Recall of Specialized Dry Pet Foods Due to a Possible Health Risk
Natura Pet Products is voluntarily recalling specific lots of dry pet food because it has the potential to be contaminated with Salmonella. Salmonella can affect animals eating the products and there is risk to humans from handling contaminated pet products, especially if they have not thoroughly washed their hands after having contact with the products or any surfaces exposed to these products. (Source: Food and Drug Administration)
Source: Food and Drug Administration - June 18, 2013 Category: Food Science Source Type: news

Cocoa Powder Effective In Treating Obesity-Related Inflammation In Mouse Model
A few cups of hot cocoa may not only fight off the chill of a winter's day, but they could also help obese people better control inflammation-related diseases, such as diabetes, according to Penn State researchers. Mice that were fed cocoa with a high-fat diet experienced less obesity-related inflammation than mice fed the same high-fat diet without the supplement, said Joshua Lambert, associate professor of food science. The mice ate the human equivalent of 10 tablespoons of cocoa powder -- about four or five cups of hot cocoa -- during a 10-week period... (Source: Health News from Medical News Today)
Source: Health News from Medical News Today - June 17, 2013 Category: Consumer Health News Tags: Obesity / Weight Loss / Fitness Source Type: news

Effects of Locust Bean Gum and Mono‐ and Diglyceride Concentrations on Particle Size and Melting Rates of Ice Cream
This study also found an increase in the particle size values when MDG levels were held constant and LBG amounts were increased in the ice cream. Ice creams with higher concentrations of MDG and LBG together had the greatest difference in the rate of melting than the control. The melting rate decreased with increasing LBG concentrations at constant MDG levels. These results illustrated that fat aggregation may not only be affected by emulsifiers, but that stabilizers may play a role in contributing to the destabilization of fat globules. Practical Application Fat aggregation is influential in providing structure and bo...
Source: Journal of Food Science - June 17, 2013 Category: Food Science Authors: S.L. Cropper, N.A. Kocaoglu‐Vurma, B.W. Tharp, W.J. Harper Tags: C: FOOD CHEMISTRY Source Type: research

Oscars, Emmys, Tonys, and Most Cited
(Source: Journal of Food Science)
Source: Journal of Food Science - June 17, 2013 Category: Food Science Tags: EDITORIAL Source Type: research

Industrial Applications of Selected JFS Articles
(Source: Journal of Food Science)
Source: Journal of Food Science - June 17, 2013 Category: Food Science Tags: INDUSTRIAL APPLICATION BRIEFS Source Type: research

Cover Caption
On the cover: Example of ham pizza used for chemical and sensory testing, which showed that baking time and cupping of meat toppings can affect concentrations of heterocyclic amines. From “Formation of Heterocyclic Amines in Salami and Ham Pizza Toppings during Baking of Frozen Pizza” by Monika Gibis and Jochen Weiss; p C832. (Source: Journal of Food Science)
Source: Journal of Food Science - June 17, 2013 Category: Food Science Tags: CONTENT Source Type: research

Garlic Oil Suppressed the Hematological Disorders Induced by Chemotherapy and Radiotherapy in Tumor‐Bearing Mice
Abstract Although the anticancer effects of garlic and its products have been demonstrated by a variety of studies; however, few studies were conducted to investigate the effects of garlic on the adverse effects of chemo/radiotherapy. In order to clarify the above question and make a more comprehensive understanding of the anticancer effects of garlic, tumor xenograft mice model was established by subcutaneous injection of H22 tumor cells, and was used for the investigation of effects of garlic oil (GO) on the chemo/radiotherapy. In the chemotherapy test, tumor‐bearing mice were treated with cyclophosphamide (CTX) or ...
Source: Journal of Food Science - June 17, 2013 Category: Food Science Authors: Tao Zeng, Yang Li, Cui‐Li Zhang, Li‐Hua Yu, Zhen‐Ping Zhu, Xiu‐Lan Zhao, Ke‐Qin Xie Tags: H: HEALTH, NUTRITION, AND FOOD Source Type: research

Oscars, Emmys, Tonys, and Most Cited
(Source: Journal of Food Science)
Source: Journal of Food Science - June 17, 2013 Category: Food Science Tags: EDITORIAL Source Type: research

δ18O of Ethanol in Wine and Spirits for Authentication Purposes
Abstract Since 1986 the European Union has established official isotopic analysis methods for detecting the illegal addition of sugar and water to wine and to enable geographical traceability. In this paper we investigate the possibility of using analysis of the 18O/16O stable isotope ratio (expressed as δ18O) of ethanol to improve detection of the watering of wine and to determine the origin of ethanol. Sixty‐nine authentic wine samples from all over Italy, 59 spirits from fruit and cereals, 5 chemically synthesized ethanols, one concentrated and rectified must, one beet and one cane sugar, one fresh must, and 6 waters...
Source: Journal of Food Science - June 17, 2013 Category: Food Science Authors: Matteo Perini, Federica Camin Tags: C: FOOD CHEMISTRY Source Type: research

Quantitative and Qualitative Variation of Fat in Model Vanilla Custard Desserts: Effects on Sensory Properties and Consumer Acceptance
Abstract The effects of variation in fat content (0.1% to 15.8%) and type of fat, using different types of milk, dairy cream, or vegetable fat cream, on sensory characteristics and consumer acceptance of starch‐based vanilla model custards were studied. Descriptive analysis with trained panelists and consumer testing with untrained assessors were applied. Descriptive data were related to hedonic data using principal component analysis to determine drivers of liking and disliking. Results demonstrated an increasing effect of fat concerning visual and oral thickness, creamy flavor, and fat‐related texture properties, ...
Source: Journal of Food Science - June 17, 2013 Category: Food Science Authors: Maja Tomaschunas, Ehrhard Köhn, Petra Bennwitz, Jörg Hinrichs, Mechthild Busch‐Stockfisch Tags: S: SENSORY AND FOOD QUALITY Source Type: research

Quality Assessment of Commercially Processed Carbon Monoxide‐Treated Tilapia Fillets
This study compared changes in the quality profiles of CO‐treated and untreated (UT) tilapia fillets stored at 21 to 22 °C (room temperature), 4 to 5 °C (refrigerated), and 0 °C (iced). Samples (n = 3) were analyzed at different time intervals for chemical, lipid oxidation, microbiological, color, and expert sensory profiles. CO samples contained greater (P < 0.05) apparent ammonia and total volatile base nitrogen (TVB‐N) at day 0, with greater (P < 0.05) TVB‐N throughout refrigerated and iced storage. At time 0, peroxide values (POV) and thiobarbituric‐acid‐reactive substances were lower (P < 0.05) f...
Source: Journal of Food Science - June 17, 2013 Category: Food Science Authors: Lori F. Pivarnik, Cameron Faustman, Surendranath P. Suman, Catherine Palmer, Nicole L. Richard, P. Christopher Ellis, Michael DiLiberti Tags: S: SENSORY AND FOOD QUALITY Source Type: research

The Effect of pH on Growth of Clostridium botulinum Type A and Expression of bontA and botR During Different Growth Stages
Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - June 15, 2013 Category: Food Science Tags: article Source Type: research

The future of food: insects, GM rice and edible packaging are on the menu
As the global population rises and food prices do too, many scientists are looking for alternatives to traditional foodstuffsEating insectsTwo billion people around the world, primarily in south-east Asia and Africa, eat insects – locusts, grasshoppers, spiders, wasps, ants – on a regular basis. Now, with food scarcity a growing threat, efforts are being made to normalise the concept of entomophagy, or the consumption of insects, for the other 5 billion. Last year, the UN's Food and Agriculture Organisation (FAO) published a list of more than 1,900 edible species of insects; the EU, meanwhile, offered its member s...
Source: Guardian Unlimited Science - June 15, 2013 Category: Science Authors: Killian Fox Tags: Food & drink industry FutureFest Technology GM Life and style Editorial Insects The Observer Food science Environment Business Source Type: news

Synbiotic impact of tagatose on viability of Lactobacillus rhamnosus strain GG mediated by the phosphotransferase system (PTS).
Abstract Synbiotics, the combination of prebiotics and probiotics, has been shown to produce synergistic effects that promote gastrointestinal well-being of host. Tagatose is a low calorie food ingredient with putative health-promoting benefits. Herein, we investigated its synbiotic impact on the viability of Lactobacillus casei 01 and Lactobacillus rhamnosus strain GG and the potential mechanism involved. Tagatose, as a synbiotic substrate, enhanced the growth of L. casei 01 and L. rhamnosus strain GG compared to other prebiotics. Other gut-indigenous such as Clostridium spp. readily utilized fructooligosacchari...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Koh JH, Choi SH, Park SW, Choi NJ, Kim Y, Kim SH Tags: Food Microbiol Source Type: research

Strain-specific probiotics properties of Lactobacillus fermentum, Lactobacillus plantarum and Lactobacillus brevis isolates from Brazilian food products.
Abstract A total of 234 LAB isolates from Brazilian food products were initially screened for their ability to survive at pH 2.0. Fifty one of the isolates survived and were selected. They were characterized by phenotypic methods, rep-PCR and identified using 16S rRNA gene sequencing as Lactobacillus fermentum (34 isolates), Lactobacillus plantarum (10) and Lactobacillus brevis (7). Based on being either highly tolerant to bile, showing an ability for auto-aggregation and/or hydrophobic properties, one L. fermentum (CH58), three L. plantarum (CH3, CH41 and SAU96) and two L. brevis (SAU105 and FFC199) were select...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Ramos CL, Thorsen L, Schwan RF, Jespersen L Tags: Food Microbiol Source Type: research

Fate of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during storage of fermented green table olives in brine.
Abstract The survival of Escherichia coli O157:H7, Salmonella Enteritidis and Listeria monocytogenes during the storage of fermented green table olives cv. Halkidiki in brine was studied in parallel with the evolution of lactic acid bacteria (LAB), yeasts and pH. The olives were previously fermented with a starter culture (a potential probiotic strain of Lactobacillus pentosus B281 - starter process) or with the indigenous microbiota (control). After the end of fermentation, olives were placed in brine, inoculated with a cocktail of 5 strains of E. coli O157:H7, 5 strains of L. monocytogenes and 4 strains of S. E...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Argyri AA, Lyra E, Panagou EZ, Tassou CC Tags: Food Microbiol Source Type: research

Use of a bacteriophage to inactivate Escherichia coli O157:H7 on beef.
We describe the isolation and characterisation of phage FAHEc1, which infects E. coli O157, and its ability to kill its host in vitro and on beef. The phage belonged to the family Myoviridae and lysed 28 of 30 E. coli O157 (:H7, :HNM and :H not specified) isolates, only one other non-O157 E. coli serotype (O162:H7), and none of the other 13 bacterial species tested. The phage did not contain stx1, stx2, eae or ehxA virulence genes as assessed by PCR. An approximate 4 log10 inactivation of E. coli O157:H7 occurred at 5 °C in the presence of phage FAHEc1 at >10(7) PFU/ml in broth in vitro. On thinly sliced beef p...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Hudson JA, Billington C, Cornelius AJ, Wilson T, On SL, Premaratne A, King NJ Tags: Food Microbiol Source Type: research

Acetobacter malorum and Acetobacter cerevisiae identification and quantification by Real-Time PCR with TaqMan-MGB probes.
Abstract The identification and quantification of Acetobacter malorum and Acetobacter cerevisiae in wine and vinegar were performed using the Real-Time PCR (RT-PCR) with two TaqMan-MGB probes designed to amplify the internal transcribed spacer (ITS) region between the 16S-23S rRNA genes. The primers and probes were highly specific, with a detection limit of 10(2) cells/ml for both species, and the efficiency of the technique was >80%. The RT-PCR technique with these two new TaqMan-MGB probes, together with the five (Acetobacter aceti, Acetobacter pasteurianus, Gluconobacter oxydans, Gluconacetobacter hansenii an...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Valera MJ, Torija MJ, Mas A, Mateo E Tags: Food Microbiol Source Type: research

Role of initial contamination levels, biofilm maturity and presence of salt and fat on desiccation survival of Listeria monocytogenes on stainless steel surfaces.
In conclusion, L. monocytogenes desiccation survival can be greatly reduced by preventing presence of mature biofilms and salty or fatty soils on food contact surfaces. PMID: 23764219 [PubMed - in process] (Source: Food Microbiology)
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Hingston PA, Stea EC, Knøchel S, Hansen T Tags: Food Microbiol Source Type: research

Microbiological quality of chicken- and pork-based street-vended foods from Taichung, Taiwan, and Laguna, Philippines.
Abstract The microbiological quality of chicken- and pork-based street-food samples from Taichung, Taiwan's night markets (50) and Laguna, Philippines' public places (69) was evaluated in comparison to a microbiological guideline for ready-to-eat foods. Different bacterial contamination patterns were observed between 'hot-grilled' and 'cold cooked/fried' food types from the two sampling locations with 'hot grilled' foods generally showing better microbiological quality. Several samples were found to be unsatisfactory due to high levels of aerobic plate count, coliform, Escherichia coli, and Staphylococcus aureus....
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Manguiat LS, Fang TJ Tags: Food Microbiol Source Type: research

High pressure homogenization vs heat treatment: Safety and functional properties of liquid whole egg.
Abstract This research investigated the potential of multi-pass homogenization treatment for the inactivation of Salmonella enterica serovar Enteritidis inoculated at different levels in liquid whole egg (LWE) comparing the efficacy of this treatment with a traditional thermal one performed at 65 °C. Moreover, the effects of high pressure treatment (HPH) on structural and functional properties such as viscosity, microstructure and foaming abilities of LWE were investigated. The data obtained suggested that the multi-pass high pressure treatment at 100 MPa of S. enterica serovar Enteritidis inoculated in LWE at 7...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Patrignani F, Vannini L, Sado Kamdem SL, Hernando I, Marco-Molés R, Guerzoni ME, Lanciotti R Tags: Food Microbiol Source Type: research

Effects of some oil-born yeasts on the sensory characteristics of Italian virgin olive oil during its storage.
Abstract The olive oil microbiota, mainly composed of yeasts, is associated with the suspended fraction of freshly produced olive oils. Some olive oil yeasts are considered useful as they are able to hydrolyse the bitter tasting secoiridoid compound of the oil, whereas others are considered harmful as they can damage the quality of the oil. Present research demonstrated the influence of some yeast strains belonging to Candida adriatica, Candida diddensiae and Candida wickerhamii species on the olive oil sensory characteristics during its storage. All the tested yeasts survived in the inoculated extra virgin olive o...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Zullo BA, Cioccia G, Ciafardini G Tags: Food Microbiol Source Type: research

Antibiofilm effect of plant derived antimicrobials on Listeria monocytogenes.
Abstract The present study investigated the efficacy of sub-inhibitory concentrations (SICs, concentrations not inhibiting bacterial growth) and bactericidal concentrations (MBCs) of four, generally recognized as safe (GRAS), plant-derived antimicrobials (PDAs) in inhibiting Listeria monocytogenes (LM) biofilm formation and inactivating mature LM biofilms, at 37, 25 and 4 °C on polystyrene plates and stainless-steel coupons. In addition, the effect of SICs of PDAs on the expression of LM genes critical for biofilm synthesis was determined by real-time quantitative PCR. The PDAs and their SICs used for inhibition ...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Upadhyay A, Upadhyaya I, Kollanoor-Johny A, Venkitanarayanan K Tags: Food Microbiol Source Type: research

Hurdle enhancement of slightly acidic electrolyzed water antimicrobial efficacy on Chinese cabbage, lettuce, sesame leaf and spinach using ultrasonication and water wash.
This study examined the microbicidal activity of SAEW (pH 5.2-5.5, oxidation reduction potential 500-600 mV, available chlorine concentration 21-22 mg/l) on Chinese cabbage, lettuce, sesame leaf and spinach, four common fresh vegetables in Korea under same laboratory conditions. Subsequently, effects of ultrasonication and water wash to enhance the sanitizing efficacy of SAEW were studied, separately. Finally, an optimized simple and easy approach consisting of simultaneous SAEW treatment with ultrasonication (3 min) followed by water wash (150 rpm, 1 min) was developed (SAEW + US-WW). This newly developed hurdle tr...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Forghani F, Oh DH Tags: Food Microbiol Source Type: research

Physical sample structure as predictive factor in growth modeling of Listeria innocua in a white cheese model system.
Abstract Growth of Listeria innocua at 9 °C was investigated in white cheeses manufactured from ultra-filtrate milk concentrate added varying amounts of skimmed milk powder, NaCl and glucono-delta-lactone. Characterization of the white cheese structures was performed using nuclear magnetic resonance (NMR) T2 relaxation parameters (relaxation times constants, relative areas and width of peaks) and their applicability as predictive factors for maximum specific growth rate, √μmax and log-increase in 6 weeks of L. innocua was evaluated by polynomial modeling. Inclusion of NMR parameters was able to increase the g...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Møller SM, Bertram HC, Andersen U, Lillevang SK, Rasmussen A, Hansen TB Tags: Food Microbiol Source Type: research

Diversity of thermophilic bacteria in raw, pasteurized and selectively-cultured milk, as assessed by culturing, PCR-DGGE and pyrosequencing.
Abstract Thermophilic lactic acid bacteria (LAB) species, such as Streptococcus thermophilus, Lactobacillus delbrueckii and Lactobacillus helveticus, enjoy worldwide economic importance as dairy starters. To assess the diversity of thermophilic bacteria in milk, milk samples were enriched in thermophilic organisms through a stepwise procedure which included pasteurization of milk at 63 °C for 30 min (PM samples) and pasteurization followed by incubation at 42 °C for 24 h (IPM samples). The microbial composition of these samples was analyzed by culture-dependent (at 42 °C) and culture-independent (PCR-DGGE a...
Source: Food Microbiology - June 15, 2013 Category: Food Science Authors: Delgado S, Rachid CT, Fernández E, Rychlik T, Alegría A, Peixoto RS, Mayo B Tags: Food Microbiol Source Type: research

Outbreak of Staphylococcal Food Poisoning Due to SEA-Producing Staphylococcus aureus
Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - June 15, 2013 Category: Food Science Tags: article Source Type: research

Occurrence of Plasmid-Mediated Quinolone Resistance Determinants and rmtB Gene in Salmonella enterica Serovar Enteritidis and Typhimurium Isolated from Food-Animal Products in Tunisia
Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - June 15, 2013 Category: Food Science Tags: article Source Type: research

See’s Candies, Inc. Issues Allergy Alert on Undeclared Nuts and Eggs in Milk and Dark Raisins
See’s Company of San Francisco is recalling all Milk and Dark Raisins because it may contain undeclared tree nuts and eggs. People who have an allergy or severe sensitivity to tree nuts (e.g.: almonds, walnuts, pecans, cashews) and/or eggs 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 - June 14, 2013 Category: Food Science Source Type: news

Oskri Recalls “Coconut Bar Dark Chocolate”, “Coconut Bar Dark Chocolate Minis”, “Fig Dark Chocolate Bars” and “Almond Dark Chocolate Bars” Because of Undeclared Milk
OSKRI Corp. of Lake Mills, WI is recalling “Coconut Bar Dark Chocolate”, “Coconut Bar Dark Chocolate Minis”, “Fig Dark Chocolate Bars” and “Almond Dark Chocolate Bars” because the dark chocolate contains milk. People who have an allergy or severe sensitivity to milk 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 - June 14, 2013 Category: Food Science Source Type: news

Rapid Identification and Differentiation of Non-O157 Shiga Toxin–Producing Escherichia coli Using Polymerase Chain Reaction Coupled to Electrospray Ionization Mass Spectrometry
Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)
Source: Foodborne Pathogens and Disease - June 14, 2013 Category: Food Science Tags: article Source Type: research

Lipari Foods Recalls Sunflower Seeds and Snack Mixes Because of Possible Health Risk
Lipari Foods of Warren, MI is recalling Raw Sunflower Seeds, Roasted Sunflower Seeds and Snack Mixes, 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 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 and Drug Administration)
Source: Food and Drug Administration - June 14, 2013 Category: Food Science Source Type: news

Tropomyosin Contains IgE‐Binding Epitopes Sensitive to Periodate but Not to Enzymatic Deglycosylation
Abstract Glycosylation has been reported to affect the epitopes of food allergens, however, there are few reports on its role in crab allergen. In the present study, the effect of glycosylation on the IgE‐binding activity of tropomyosin (TM), a major allergen in Scylla paramamosain, was investigated. The results showed that TM was a glycoprotein with a 0.2% carbohydrate moiety and contained O‐glycan. Moreover, enzymatic deglycosylation of TM by glycosidase had no effect on the IgE‐binding activity of TM. In contrast, treatment with periodate resulted in a significant reduction in its IgE‐binding activity. (Sourc...
Source: Journal of Food Science - June 14, 2013 Category: Food Science Authors: Wei‐Wei Ruan, Min‐Jie Cao, Feng Chen, Qiu‐Feng Cai, Wen‐Jin Su, You‐Zhao Wang, Guang‐Ming Liu Tags: C: Food Chemistry Source Type: research

Effect of the Addition of Basil Essential Oil on the Degradation of Palm Olein during Repeated Deep Frying of French Fries
Abstract The potential antioxidant power of basil essential oil under frying conditions was explored. Two concentrations (200 or 500 ppm) were added to palm olein (PO) to evaluate their effect on fat oxidation/degradation during repeated frying of French fries at 180 °C. A higher oxidative stability index was detected for PO with basil essential oil at 200 ppm. Both concentrations showed lower p‐anisidine values than PO without basil essential oil after 5 d of frying. Addition at 500 ppm resulted in the lowest total polar compounds and free fatty acids contents. Thus, the addition of basil essential oil improved the ...
Source: Journal of Food Science - June 14, 2013 Category: Food Science Authors: Gabriel Abraham Cardoso‐Ugarte, C. Christian Morlán‐Palmas, María Elena Sosa‐Morales Tags: C: Food Chemistry Source Type: research

Furosine as a Pasta Quality Marker: Evaluation by an Innovative and Fast Chromatographic Approach
Abstract A fast and simple high‐performance liquid chromatography method suitable for determining furosine level in heat‐treated food samples was developed. The analysis of furosine was performed by a novel mixed‐mode column that provides multiple and simultaneous retention mechanisms including cation‐exchange, anion‐exchange, reversed‐phase, or hydrophilic interaction. Each retention mechanism could be independently controlled by setting chromatographic conditions. Adequate retention and selectivity of polar charged furosine were achieved by adjusting mobile phase pH, buffer concentration, organic content, ...
Source: Journal of Food Science - June 14, 2013 Category: Food Science Authors: Vanessa Giannetti, Maurizio Boccacci Mariani, Paola Mannino Tags: C: Food Chemistry Source Type: research

Inhibitory Activity of Paenibacillus Polymyxa on the Biofilm Formation of Cronobacter spp. on Stainless Steel Surfaces
This study demonstrated inhibitory activity of Paenibacillus polymyxa against biofilm formation of Cronobacter spp. on stainless steel surfaces and showed possibility of P. polymyxa as a competitive‐exclusion microorganism against Cronobacter spp. These findings will be useful when developing strategies to control Cronobacter spp. in food processing plants using P. polymyxa. (Source: Journal of Food Science)
Source: Journal of Food Science - June 14, 2013 Category: Food Science Authors: Soonwook Yang, Seonhwa Kim, Jee‐Hoon Ryu, Hoikyung Kim Tags: M: Food Microbiology & Safety Source Type: research

Evaluation of Poultry Protein Isolate as a Food Ingredient: Physicochemical Properties and Sensory Characteristics of Marinated Chicken Breasts
Abstract The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH‐shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.5%, w/w on a dry weight basis). Product characteristics were compared to samples marinated with salt, phosphate, or SPI. All the 5 treatments were subjected to instrumental and sensory analyses. Tumbling yield, drip, and cooking losses as well as expressible...
Source: Journal of Food Science - June 14, 2013 Category: Food Science Authors: Zied Khiari, Dileep A. Omana, Zeb Pietrasik, Mirko Betti Tags: S: Sensory & Food Quality Source Type: research

Effects of Cooking Methods and Starch Structures on Starch Hydrolysis Rates of Rice
This study aimed to understand effects of different cooking methods, including steamed, pilaf, and traditional stir‐fried, on starch hydrolysis rates of rice. Rice grains of 3 varieties, japonica, indica, and waxy, were used for the study. Rice starch was isolated from the grain and characterized. Amylose contents of starches from japonica, indica, and waxy rice were 13.5%, 18.0%, and 0.9%, respectively. The onset gelatinization temperature of indica starch (71.6 °C) was higher than that of the japonica and waxy starch (56.0 and 56.8 °C, respectively). The difference was attributed to longer amylopectin branch chains o...
Source: Journal of Food Science - June 14, 2013 Category: Food Science Authors: Michael O. Reed, Yongfeng Ai, Josh L. Leutcher, Jay‐lin Jane Tags: H: Health, Nutrition & Food Source Type: research