MedWorm: Food Science

Characterization of Canadian Black Currant (Ribes nigrum L.) Seed Oils and Residues

Journal of Agricultural and Food Chemistry — Fri, 20 Nov 2009 15:16:14 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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Resveratrol Modulates Tumor Cell Proliferation and Protein Translation via SIRT1-Dependent AMPK Activation

Journal of Agricultural and Food Chemistry — Fri, 20 Nov 2009 15:14:50 +0100

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Flavonol Glycosides of Sea Buckthorn (Hippophaë rhamnoides ssp. sinensis) and Lingonberry (Vaccinium vitis-idaea) Are Bioavailable in Humans and Monoglucuronidated for Excretion

Journal of Agricultural and Food Chemistry — Fri, 20 Nov 2009 15:14:16 +0100

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Phytochemical Profile and Anticholinesterase and Antimicrobial Activities of Supercritical versus Conventional Extracts of Satureja montana

Journal of Agricultural and Food Chemistry — Fri, 20 Nov 2009 15:13:24 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Service Smoked Fish Corp. Recalls Smoked Nova Salmon Because of Possible Health Risk

Food and Drug Administration — Fri, 20 Nov 2009 13:27:00 +0100

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 and Drug Administration)

Fresh & Easy Neighborhood Market Issues Allergy Alert on Undeclared Pecans in Mislabeled Fresh & Easy Pumpkin Cheesecake Pies

Food and Drug Administration — Fri, 20 Nov 2009 13:26:00 +0100

– 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)

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Headspace Volume and Percentage of Carbon Monoxide Affects Carboxymyoglobin Layer Development of Modified Atmosphere Packaged Beef Steaks

Journal of Food Science — Fri, 20 Nov 2009 00:00:00 +0100

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 headspace resulted in a thicker COMb layer compared with lesser concentration of CO in a larger headspace, regardless of moles CO available. The combined effects of concentr...

P&G Voluntarily Recalls Specific Lots of Vicks Sinex Nasal Spray in the United States, Germany and the United Kingdom

Food and Drug Administration — Thu, 19 Nov 2009 21:19:00 +0100

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)

Determination of Tocopherols and Tocotrienols in Vegetable Oils by Nanoliquid Chromatography with Ultraviolet−Visible Detection Using a Silica Monolithic Column

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 16:22:20 +0100

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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 Worms

Food and Drug Administration — Thu, 19 Nov 2009 16:22:00 +0100

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)

Effects of Fruit Extracts on the Formation of Acrylamide in Model Reactions and Fried Potato Crisps

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:58:24 +0100

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Characterization of Flavor Modulating Effects in Complex Mixtures via High Temperature Liquid Chromatography

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:57:47 +0100

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Production of Docosahexaenoic Acid (DHA) Enriched Bacon

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:57:44 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Lipophilic Antioxidants and Some Carpometric Characteristics of Fruits of Ten Processing Tomato Varieties, Grown in Different Climatic Conditions

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:39:42 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Application of Near-Infrared Spectroscopy as an Alternative to Chemical and Color Analysis To Discriminate the Production Chains of Asiago d’Allevo Cheese

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:38:58 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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 64

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:38:54 +0100

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Relationship between the Antioxidant Capacity and Effect of Rosemary (Rosmarinus officinalis L.) Polyphenols on Membrane Phospholipid Order

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:38:21 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Saline Water Irrigation Effects on Antioxidant Defense System and Proline Accumulation in Leaves and Roots of Field-Grown Olive

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:37:09 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Flour Sodium Dodecyl Sulfate (SDS)-Extractable Protein Level as a Cookie Flour Quality Indicator

Journal of Agricultural and Food Chemistry — Thu, 19 Nov 2009 13:36:58 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Effect of Feed Liquid Temperature on the Structural Morphologies of d-Limonene Microencapsulated Powder and Its Preservation

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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 estimated from the image with a confocal laser scanning microscope (CLSM). The shell thickness increased with the increase in the feed temperature. This finding was qualitative...

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 Cells

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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, and messenger RNA levels of MMP-2 and MMP-9 induced by TPA. Next, [alpha]-mangostin also strongly inhibited TPA-induced degradation of inhibitor of kappaB[alpha] (I[kappa...

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Whey Protein Solution Coating for Fat-Uptake Reduction in Deep-Fried Chicken Breast Strips

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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 the fat content of the meat fraction of fried samples, the coating fraction of fried samples, raw chicken, and raw coating ingredients. The WF-batter-WF-10% DWPI solutio...

Quality Attributes and Microbial Storage Stability of Caviar from Cultivated White Sturgeon (Acipenser transmontanus)

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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 the most abundant [omega]-3 long chain fatty acid. There were no significant differences in microbial storage stability for caviars from different fish stored at 3 °C. How...

Assignation of Sweet Cherry Selections to 3 Taste Groupings Based on Perceived Sweetness and Sourness

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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). Results showed that for 3 of the 4 cherry cultivars, the sweetness/sourness balance of the cherries was not significantly different as evaluated instrumentally or by the...

Sensory Characteristics and Consumer Acceptability of Beef Soup with Added Glutathione and/or MSG

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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)

Effect on Orange Juice of Batch Pasteurization in an Improved Pilot-Scale Microwave Oven

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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-value of 22.1 °C. Carotenoid content, responsible for sensorial and nutritional quality in fresh juices, decreased by about 13% after MW pasteurization at 70 °C for 1 min. ...

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Optimization of the Enzymatic Hydrolysis of Mussel Meat

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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 amino acid composition. Practical Application: The practical application of mussel meat hydrolysate is its use as flavoring in products such as soups, sauces, and specia...

Rheological Properties of Somen Noodles—A Traditional Japanese Wheat Product

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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 extensibility of the former. A compression test performed using the Texture Analyzer in the biting-test mode revealed that although the maximum force of compression (Fmax) ...

Determination of Trace Para Red Residues in Foods through On-Line Molecularly Imprinted Solid Phase Extraction Coupled with High-Performance Liquid Chromatography

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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 mL, an enrichment factor of 1061 was achieved. Under the selected experimental condition, the detection limit (S/N = 3) of Para Red was 6.6 ng L[minus]1, and the peak ar...

Comparison of 3 Spectrophotometric Methods for Carotenoid Determination in Frequently Consumed Fruits and Vegetables

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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)

Microbial Decontamination of Honey of Indian Origin Using Gamma Radiation and Its Biochemical and Organoleptic Properties

Journal of Food Science — Thu, 19 Nov 2009 00:00:00 +0100

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)

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Comparative Study on Iron Release from Soybean (Glycine max) Seed Ferritin Induced by Anthocyanins and Ascorbate

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 18:43:10 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Greater Apparent Absorption of Flavonoids Is Associated with Lesser Human Fecal Flavonoid Disappearance Rates

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 18:42:18 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Influence of Tripolyphosphate Cross-Linking on the Physical Stability and Lipase Digestibility of Chitosan-Coated Lipid Droplets

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 18:41:58 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Molecular Mechanism of Hesperetin-7-O-glucuronide, the Main Circulating Metabolite of Hesperidin, Involved in Osteoblast Differentiation

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 18:41:47 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Facile Pretreatment of Bacillus circulans β-Galactosidase Increases the Yield of Galactosyl Oligosaccharides in Milk and Lactose Reaction Systems

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 18:17:26 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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Combination Treatment with Luteolin and Quercetin Enhances Antiproliferative Effects in Nicotine-Treated MDA-MB-231 Cells by Down-regulating Nicotinic Acetylcholine Receptors

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 17:09:30 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Functional Modulation of Mitochondria by Eicosapentaenoic Acid Provides Protection against Ceramide Toxicity to C6 Glioma Cells

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 17:09:23 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Hypoallergenic Legume Crops and Food Allergy: Factors Affecting Feasibility and Risk

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 15:18:15 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Non-dairy probiotic products.

Food Microbiology — Wed, 18 Nov 2009 14:11:18 +0100

Authors: Rivera-Espinoza Y, Gallardo-Navarro Y 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 non-dairy products with probiotic potential. It was found that while cereals have been extensively investigated to develop ne...

Diversity of lactic acid bacteria from modified atmosphere packaged sliced cooked meat products at sell-by date assessed by PCR-denaturing gradient gel electrophoresis.

Food Microbiology — Wed, 18 Nov 2009 14:11:15 +0100

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)

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Quantification of Listeria monocytogenes in minimally processed leafy vegetables using a combined method based on enrichment and 16S rRNA real-time PCR.

Food Microbiology — Wed, 18 Nov 2009 14:11:13 +0100

Authors: Aparecida de Oliveira M, Abeid Ribeiro EG, Morato Bergamini AM, Pereira De Martinis EC 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 minimally processed leafy vegetables were evaluated by the Most Probable N...

Inactivation of Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on spinach leaves by X-ray.

Food Microbiology — Wed, 18 Nov 2009 14:11:10 +0100

Authors: Mahmoud BS, Bachman G, Linton RH 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 spinach was also determined. A mixture of three strains of each tested organism was spot inoculated (100 microl) onto the surfa...

Norovirus in retail shellfish.

Food Microbiology — Wed, 18 Nov 2009 14:11:07 +0100

Authors: Terio V, Martella V, Moschidou P, Di Pinto P, Tantillo G, Buonavoglia C 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 and fish shops (17.6% and 16.2%, respectively). By sequence analysis, the strains were cha...

Evaluation of the efficacy of four weak acids as antifungal preservatives in low-acid intermediate moisture model food systems.

Food Microbiology — Wed, 18 Nov 2009 14:11:04 +0100

Authors: Huang Y, Wilson M, Chapman B, Hocking AD 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 than pH 6.0 at equivalent a(w) values, and lower at 0.85 a(w) than 0.90 a(w) at equivalent pH values. By comparison with t...

Mathematical modeling the cross-contamination of Escherichia coli O157:H7 on the surface of ready-to-eat meat product while slicing.

Food Microbiology — Wed, 18 Nov 2009 14:11:01 +0100

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, followed by slicing un-inoculated ham. Results showed that the developed empirical models were reasonably accurate in describing the transfer trend/pattern of E. coli O157:H7 be...

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Acid tolerance in Salmonella typhimurium induced by culturing in the presence of organic acids at different growth temperatures.

Food Microbiology — Wed, 18 Nov 2009 14:10:59 +0100

Authors: Alvarez-Ordóñez A, Fernández A, Bernardo A, López M 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 temperature markedly modified the acid resistance of the resulting cells. In all cases, D-value...

Genetic variability and Fumonisin production by Fusarium proliferatum.

Food Microbiology — Wed, 18 Nov 2009 14:10:56 +0100

Authors: Jurado M, Marín P, Callejas C, Moretti A, Vázquez C, González-Jaén MT Fusarium proliferatum is together with Fusarium verticillioides the main source of fumonisins, a health risk mycotoxin, contaminating agro-products. Contrary to F. verticillioides, it colonizes a wide range of host plants besides maize, such as wheat or barley among others, in particular in certain regions (Southern Europe). The phylogenetic study performed in this work using a wide sample of isolates from diverse hosts and origins revealed a high variability, while no host preferences could be sustained. A real time RT-PCR assay was also developed specific for F. proliferatum on the basis on fumonisin biosynthetic gene, FUM1, which allowed discrimination from F. verticillioides. FUM1 gen...

Evaluation of an enterocin AS-48 enriched bioactive powder obtained by spray drying.

Food Microbiology — Wed, 18 Nov 2009 14:10:53 +0100

Authors: Ananou S, Muñoz A, Martínez-Bueno M, González-Tello P, Gálvez A, Maqueda M, Valdivia E Enterocin AS-48 is a cationic cyclic bacteriocin produced by Enterococcus faecalis with broad bactericidal activity. Currently we are assaying the efficacy of AS-48 as biopreservative in foods. In this work we have applied the spray drying process to different AS-48 liquid samples to obtain active dried preparations. We have also assayed different methods, heat, UV irradiation and filtration, to inactivate/remove the AS-48 producer cells from the samples. Best results were obtained for the sample from CM-25 cation exchange, for which it was also possible to completely eliminate/inactivate the producer cells by heat or UV irradiation without loss of activity. When added at...

Sodium lactate, sodium diacetate and pediocin: Effects and interactions on the thermal inactivation of Listeria monocytogenes on bologna.

Food Microbiology — Wed, 18 Nov 2009 14:10:51 +0100

Authors: Maks N, Zhu L, Juneja VK, Ravishankar S The effects and interactions of temperature (56.3-60 degrees C), sodium lactate (SL; 0-4.8%), sodium diacetate (SD; 0-0.25%) and pediocin (0-10,000 AU) on Listeria monocytogenes on bologna were studied and a predictive inactivation model was developed. Bologna was manufactured with different SL/SD concentrations in the formulation, dipped in pediocin solution and treated at different temperatures using combinations of parameters determined by central composite design. D-values were calculated and analyzed using second order response regression. Predicted D-values were also calculated. The observed D-values for L. monocytogenes on bologna ranged from 2.10 to 35.59 min. Temperature alone decreased predicted D-values from 99.02 min at 56.3 ...

Factors affecting growth of foodborne pathogens on minimally processed apples.

Food Microbiology — Wed, 18 Nov 2009 14:10:46 +0100

Authors: Alegre I, Abadias M, Anguera M, Oliveira M, Viñas I Escherichia coli O157:H7, Salmonella and Listeria innocua increased by more than 2 log(10) units over a 24 h period on fresh-cut 'Golden Delicious' apple plugs stored at 25 and 20 degrees C. L. innocua reached the same final population level at 10 degrees C meanwhile E. coli and Salmonella only increased 1.3 log(10) units after 6 days. Only L. innocua was able to grow at 5 degrees C. No significant differences were observed between the growth of foodborne pathogens on fresh-cut 'Golden Delicious', 'Granny Smith' and 'Shampion' apples stored at 25 and 5 degrees C. The treatment of 'Golden Delicious' and 'Granny Smith' apple plugs with the antioxidants, ascorbic acid (2%) and NatureSeal (6%), did not affect pathogen growth...

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Technology-induced selection towards the spoilage microbiota of artisan-type cooked ham packed under modified atmosphere.

Food Microbiology — Wed, 18 Nov 2009 14:10:44 +0100

Authors: Vasilopoulos C, De Maere H, De Mey E, Paelinck H, De Vuyst L, Leroy F The microbiota associated with a highly-perishable Belgian artisan-type cooked ham was analyzed through plating and (GTG)(5)-fingerprinting of isolates throughout its processing chain. The raw tumbled meat was characterized by the presence of a versatile microbiota around 4.8 log(cfu g(-1)), consisting of lactic acid bacteria, staphylococci, Brochothrix thermosphacta, Gram-negative bacteria, and yeasts. Pasteurisation of the ham logs reduced bacterial counts below 2 log(cfu g(-1)) and subsequent manipulations selected for leuconostocs and carnobacteria. Also, B. thermosphacta and several Enterobacteriaceae were found at this stage. During storage in an intermediate high-care area for 2 days, a selection towa...

Genotypic and technological characterization of Leuconostoc isolates to be used as adjunct starters in Manchego cheese manufacture.

Food Microbiology — Wed, 18 Nov 2009 14:10:41 +0100

This study evidences the fact that natural environments can be considered as a proper source of useful strains, for the dairy industry. PMID: 19913697 [PubMed - in process] (Source: Food Microbiology)

Modeling the inactivation of Salmonella typhimurium by dense phase carbon dioxide in carrot juice.

Food Microbiology — Wed, 18 Nov 2009 14:10:39 +0100

Authors: Liao H, Kong X, Zhang Z, Liao X, Hu X The inactivation of Salmonella typhimurium inoculated into acidified carrot juice subjected to dense phase carbon dioxide (DPCD) was investigated. The pressures in the study were 10, 20 and 30 MPa, the temperatures were 32, 37 and 42 degrees C, and the treatment time was 5-90 min. The inactivation effect of DPCD was enhanced by increasing pressure and temperature. The sigmoid inactivation curves were characterized with the lag phase, exponential inactivation phase, and resistant phase. The inactivation curves were fitted to the modified Gompertz equation and the modified Logistic equation, the modified Gompertz equation was superior since its lowest residual sum of squares (RSS) was lower although there was no significant difference of goo...

Amplified Fragment Length Polymorphism and Multi-Locus Sequence Typing for high-resolution genotyping of Listeria monocytogenes from foods and the environment.

Food Microbiology — Wed, 18 Nov 2009 14:10:36 +0100

In conclusion the two methods can be perfectly integrated for high-resolution genotyping of L. monocytogenes. PMID: 19913699 [PubMed - in process] (Source: Food Microbiology)

Effects of X-ray radiation on Escherichia coli O157:H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri inoculated on shredded iceberg lettuce.

Food Microbiology — Wed, 18 Nov 2009 14:10:34 +0100

Authors: Mahmoud BS The main goal of this investigation was to study the efficacy of X-ray doses (0.1, 0.2, 0.3, 0.5, 0.75, 1.0, 1.5 and 2.0 kGy) on inoculated Escherichia coli O157: H7, Listeria monocytogenes, Salmonella enterica and Shigella flexneri on shredded iceberg lettuce. The second goal was to study the effect of X-ray on the inherent microflora counts and visual color of shredded iceberg lettuce during storage at 4 degrees C for 30 days. Treatment with 1.0 kGy X-ray significantly reduced the population of E. coli O157: H7, L. monocytogenes, Salmonella enterica and S. flexneri on shredded iceberg lettuce by 4.4, 4.1, 4.8 and 4.4-log CFU 5 cm(-2), respectively. Furthermore, more than a 5 log CFU reduction of E. coli O157: H7, L. monocytogenes, S. enterica and S. flexneri was a...

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Combined effects of salting, oregano oil and vacuum-packaging on the shelf-life of refrigerated trout fillets.

Food Microbiology — Wed, 18 Nov 2009 14:10:31 +0100

Authors: Frangos L, Pyrgotou N, Giatrakou V, Ntzimani A, Savvaidis IN The present study evaluated the effect of salt, oregano essential oil (EO) and packaging on fresh rainbow trout fillets during storage at 4 degrees C. Treatments included the following: A1 (control samples, unsalted: air packaged), A2 (salted: air packaged), VP1 (salted, vacuum packaged), VP2 (salted, vacuum packaged with added oregano EO 0.2% v/wt), and VP3 salted, vacuum packaged with added oregano EO 0.4% v/wt). Lactic acid bacteria (LAB) (to a greater extent), followed by H(2)S-producing bacteria (including Shewanella putrefaciens), Pseudomonas spp. and Enterobacteriaceae reached higher populations in A1, A2 (as compared to VP1, VP2 and VP3) trout samples. Treatments VP1, VP2 and VP3 produced significantly lower ...

Validation of a method for the detection of five species, serogroups, biotypes and virulence factors of Vibrio by multiplex PCR in fish and seafood.

Food Microbiology — Wed, 18 Nov 2009 14:10:29 +0100

Authors: Espiñeira M, Atanassova M, Vieites JM, Santaclara FJ In this work a sequential multiplex PCR system was designed and validated for the detection of most frequent foodborne pathogen Vibrio species in fish and seafood (Vibrio cholerae, Vibrio parahaemolyticus, Vibrio vulnificus, Vibrio alginoliticus and Vibrio mimicus). The method proposed functions in a hierarchical way, being composed of an end-point multiplex PCR to detect the presence of DNA belonging to the studied species, followed by multiplex PCR and fragment analysis allowing the viability assessment of the detected strains. The final multiplex PCR step of the method may be applied if identification of the serogroup, biotype and/or virulence factor level is necessary. Forty samples of commercial fish and seafood pr...

Effect of chitosan and thyme oil on a ready to cook chicken product.

Food Microbiology — Wed, 18 Nov 2009 14:10:26 +0100

Authors: Giatrakou V, Ntzimani A, Savvaidis IN The present study examined the effect of natural antimicrobials: chitosan, thyme and their combination, on the shelf-life of a Ready to Cook (RTC) chicken-pepper kebab (skewer) stored under aerobic conditions at 4 +/- 0.5 degrees C for a period of 12 days. Treatments examined in the present study were the following: A (control samples, untreated), A-CH (chitosan; 1.5% v/w), A-T (thyme essential oil; 0.2% v/w) and A-CH-T (chitosan; 1.5% v/w and thyme essential oil; 0.2% v/w). The shelf-life of the samples was determined using both microbiological and sensory analyses. Among the microorganisms examined, pseudomonads were the most resistant group towards the combined application of chitosan and thyme oil (ca. 1.5 log cycle reduction) while La...

Development of spoilage microbiota in beef stored in nisin activated packaging.

Food Microbiology — Wed, 18 Nov 2009 14:10:24 +0100

In conclusion, the use of the nisin activated packaging reduced the number of spoilage populations but did not affect the species diversity. Improved antimicrobial packaging is needed, possibly coupled with vacuum storage, to possibly achieve a simultaneous inhibition of more spoilage microbial groups and to preserve the microbiological quality of beef during chilled storage. PMID: 19913704 [PubMed - in process] (Source: Food Microbiology)

Fate of Listeria monocytogenes during freezing, thawing and home storage of frankfurters.

Food Microbiology — Wed, 18 Nov 2009 14:10:21 +0100

This study examined the effects of antimicrobials, refrigerated storage, freezing, thawing method, and post-thawing storage (7 degrees C) on L. monocytogenes on frankfurters. Inoculated (2.1 log CFU/cm(2)) frankfurters formulated without (control) or with antimicrobials (1.5% potassium lactate plus 0.1% sodium diacetate) were vacuum-packaged, stored at 4 degrees C for 6 or 30 d and then frozen (-15 degrees C) for 10, 30, or 50 d. Packages were thawed under refrigeration (7 degrees C, 24 h), on a countertop (23 +/- 2 degrees C, 8 h), or in a microwave oven (2450 MHz, 1100 watts, 220 s followed by 120 s holding), and then stored aerobically (7 degrees C) for 14 d. Bacterial populations were enumerated on PALCAM agar and tryptic soy agar plus 0.6% yeast extract. Antimicrobials completely inhi...

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Impact of the co-culture of Saccharomyces cerevisiae-Oenococcus oeni on malolactic fermentation and partial characterization of a yeast-derived inhibitory peptidic fraction.

Food Microbiology — Wed, 18 Nov 2009 14:10:19 +0100

Authors: Nehme N, Mathieu F, Taillandier P The present study was aimed to evaluate the impact of the co-culture on the output of malolactic fermentation and to further investigate the reasons of the antagonism exerted by yeasts towards bacteria during sequential cultures. The Saccharomyces cerevisiae D strain/Oenococcus oeni X strain combination was tested by applying both sequential culture and co-culture strategies. This pair was chosen amongst others because the malolactic fermentation was particularly difficult to realize during the sequential culture. During this traditional procedure, malolactic fermentation started when alcoholic fermentation was achieved. For the co-culture, both fermentations were conducted together by inoculating yeasts and bacteria into a membrane bioreactor...

Yersinia enterocolitica in slaughter pig tonsils: enumeration and detection by enrichment versus direct plating culture.

Food Microbiology — Wed, 18 Nov 2009 14:10:16 +0100

Authors: Van Damme I, Habib I, De Zutter L Tonsil samples from 139 slaughter pigs were examined for the presence of pathogenic Yersinia enterocolitica by enrichment procedures based on the standard method ISO 10273:2003. In addition, samples were tested by direct plating method to evaluate its efficiency compared to the enrichment culture methods and to quantify the level of contamination in porcine tonsils. In total, 52 samples (37.4%) were positive for pathogenic Y. enterocolitica, all belonging to bioserotype 4/O:3. Fifty out of the 52 positive samples (96.2%) were detected by direct plating. Enumeration showed an average concentration of 4.5 log(10) CFU g(-1) and 4.4 log(10) CFU g(-1) tonsil on Salmonella-Shigella-desoxycholate-calcium chloride (SSDC) and cefsulodin-irgasan-novobio...

Study of green Sicilian table olive fermentations through microbiological, chemical and sensory analyses.

Food Microbiology — Wed, 18 Nov 2009 14:10:13 +0100

Authors: Aponte M, Ventorino V, Blaiotta G, Volpe G, Farina V, Avellone G, Lanza CM, Moschetti G The production of five different green table olive cultivars was studied by a combined strategy consisting of chemical, microbiological and sensory analyses. Cultivable microflora of samples collected during processing was monitored by plate counts on seven synthetic culture media. In all samples Enterobacteriaceae, Pseudomonaceae, staphylococci, lactic acid bacteria and spore-forming bacteria were undetectable. Yeasts and moulds were countable from the day 42 (2 log CFU/ml) till the end of fermentation (6 log CFU/ml). The use of three different approaches for microorganism detection, including a culture-independent methodology, revealed the presence of barely three yeast species during the...

Survey of Salmonella contamination of edible nut kernels on retail sale in the UK.

Food Microbiology — Wed, 18 Nov 2009 14:10:11 +0100

Authors: Little CL, Rawal N, de Pinna E, McLauchlin J Consumption of nut kernels has shown an upward trend due to people's increasing tendency to eat healthy snacks. The purpose of this survey was to establish the microbiological safety of retail edible nut kernel samples of different varieties. Overall Salmonella spp. and Escherichia coli were detected from 0.1% and 0.8% of 2886 edible nut kernels, respectively. S. Senftenberg and S. Tennessee were detected from two pre-packed samples of Brazil nuts (0.4%) and S. Anatum from a pre-packed mixed nuts sample (0.9%; mix: almonds, Brazils, cashews, peanuts, walnuts) indicating a risk to health. The levels of Salmonella ranged from <0.01 to 0.23/g. E. coli at unsatisfactory levels (150/g) was present in another pre-packed Brazils nuts sa...

Effect of nanovesicle-encapsulated nisin on growth of Listeria monocytogenes in milk.

Food Microbiology — Wed, 18 Nov 2009 14:10:08 +0100

Authors: da Silva Malheiros P, Daroit DJ, da Silveira NP, Brandelli A Commercial nisin was encapsulated in nanovesicles (mean diameter 140 nm) prepared from partially purified soy lecithin. Nisin-loaded liposomes and unencapsulated (free) nisin were initially tested in BHI medium and skim milk inoculated with Listeria monocytogenes and incubated for 48 h at 30 degrees C. At such abuse temperature conditions, free nisin showed better inhibitory than the liposomal counterparts. Subsequently, the effect of encapsulated or free nisin was evaluated in combination with refrigeration (7 +/- 1 degrees C) in both whole (3.25% fat) and skim (0% fat) milk for up to 14 day. A decrease of 3-4 log cycles in L. monocytogenes counts was observed for free and encapsulated nisin at 0.5 mg/ml concentrati...

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A simple instrument-free gaseous chlorine dioxide method for microbial decontamination of potatoes during storage.

Food Microbiology — Wed, 18 Nov 2009 14:10:06 +0100

Authors: Wu VC, Rioux A An instrument-free gaseous chlorine dioxide (ClO(2)) method to control microorganisms on potatoes during storage was developed. Gaseous ClO(2) was generated by combining an equal amount of impregnated sodium chlorite and activating acids in a sachet without using any solution or equipment. After activation by mixing, the sachet was placed in the application area. The decontamination efficiency of ClO(2) on natural microbiota including total microorganisms, yeasts and molds, and inoculated Pseudomonas aeruginosa on potatoes was investigated. Different treatments using 2, 3, and 4 g of materials and various time intervals (2.5 and 5 h) to generate 16, 20, 24, 30, 32, and 40 mg/L of ClO(2) were evaluated. The results were effective for natural microbiota, showing o...

Selenium Bioavailability from Soy Protein Isolate and Tofu in Rats Fed a Torula Yeast-Based Diet

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 12:31:17 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Comparative Analysis of Essential Oil Components and Antioxidant Activity of Extracts of Nelumbo nucifera from Various Areas of China

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 12:31:03 +0100

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Characterization of Volatile Compounds of Indian Cress Absolute by GC-Olfactometry/VIDEO-Sniff and Comprehensive Two-Dimensional Gas Chromatography

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 12:29:53 +0100

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Evaluation of Wine Aromatic Compounds by a Sensory Human Panel and an Electronic Nose

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 12:29:12 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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Isolation and Identification of a New Cysteine Sulfoxide and Volatile Sulfur Compounds from Allium Subgenus Melanocrommyum

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 12:29:00 +0100

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Floral Markers of Strawberry Tree (Arbutus unedo L.) Honey

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 12:28:37 +0100

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Neural Network Analysis of Spectroscopic Data of Lycopene and β-Carotene Content in Food Samples Compared to HPLC-UV-Vis

Journal of Agricultural and Food Chemistry — Wed, 18 Nov 2009 12:28:18 +0100

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SNACKS ON RACKS, INC. Issues Nationwide Allergy Alert because of Undeclared Allergens in Their Gourmet Snacks Pack Product Line

Food and Drug Administration — Wed, 18 Nov 2009 00:14:00 +0100

Snacks on Racks, Inc. of Parkville, Missouri is recalling products from their line of Gourmet Snacks Packs because they may contain undeclared milk, peanuts, tree nuts, soy, egg, sulfites or wheat. People who have an allergy or severe sensitivity to milk, peanuts, tree nuts, egg, sulfites, soy or wheat run the risk of serious or life-threatening allergic reaction if they consume these products. The complete list of recalled products are listed at the end of this press release. (Source: Food and Drug Administration)

Use of Dacid-, Dbile-, zacid-, and zbile-Values in Evaluating Bifidobacteria with Regard to Stomach pH and Bile Salt Sensitivity

Journal of Food Science — Wed, 18 Nov 2009 00:00:00 +0100

The survival of bifidobacteria in simulated conditions of the gastrointestinal (GI) tract was studied based on the D- and z-value concept. Some Bifidobacterium spp. are probiotics that improve microbial balance in the human GI tract. Because they are sensitive to low pH and bile salt concentrations, their viability in the GI tract is limited. The D- and z-value approach was therefore adopted as a result of observing constant log-cell reduction (90%) when Bifidobacterium spp. were exposed to these 2 different stressing factors. Survivals of one strain each or 4 species of Bifidobacterium was studied at pH between 3.0 and 4.5 and in ox-bile between 0.15% and 0.60% for times up to 41 h. From the Dacid- and Dbile-values, the order of resistance to acid and bile was B. bifidum > B. infantis > B...

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Effect of Different Binders on the Physico-Chemical, Textural, Histological, and Sensory Qualities of Retort Pouched Buffalo Meat Nuggets

Journal of Food Science — Wed, 18 Nov 2009 00:00:00 +0100

The functional properties of 4 binders, namely corn starch, wheat semolina, wheat flour, and tapioca starches, were evaluated to improve the quality of buffalo meat nuggets processed in retort pouches at F0 12.13. Incorporation of corn starch in buffalo meat nuggets produced more stable emulsion than other binders used. Product yield, drip loss, and pH did not vary significantly between the products with different binders. Shear force value was significantly higher for product with corn starch (0.42 ± 0.0 Kg/cm3) followed by refined wheat flour (0.36 ± 0.010 Kg/cm3), tapioca starch (0.32 ± 0.010 Kg/cm3), and wheat semolina (0.32 ± 0.010 Kg/cm3). Type of binder used had no significant effect on frying loss, moisture, and protein content of the product. However, fat content was higher in...

Ingredients and pH are Key to Clear Beverages that Contain Whey Protein

Journal of Food Science — Wed, 18 Nov 2009 00:00:00 +0100

In this study, 3 approaches were taken to reduce turbidity in heat-treated beverages that contain whey protein: (1) centrifugation to remove insoluble protein aggregates, (2) addition of ingredients, and (3) alteration of pH in the range from 3.0 to 4.0. At pH 3.6 and below, all samples were essentially clear both before and after heating for all ingredients. At a pH of 3.8 and above, ingredient selection was crucial to solution clarity after heat treatment. At a pH of 4.0, addition of salts at both 10 and 50 mM increased the turbidity significantly compared to the control, which contained only whey protein in water. Neither addition of sugars at 25, 50, and 100 g/L, nor addition of sugar alcohols at 25 g/L significantly affected turbidity after heat treatment compared to the control. Howe...

Total Phenolic Compounds, Flavonoids, and Radical Scavenging Activity of 21 Selected Tropical Plants

Journal of Food Science — Wed, 18 Nov 2009 00:00:00 +0100

Free radical scavenging activity of 21 tropical plant extracts was evaluated using 1,1-diphenyl-2-picrylhydrazyl assay (DPPH). Total phenolic compounds and flavonoids were determined using Folin[ndash]Ciocalteu and HPLC, respectively. Results of the study revealed that all the plants tested exhibited excellent antioxidant activity with IC50 in the range of 21.3 to 89.6 [mu]g/mL. The most potent activity was demonstrated by Cosmos caudatus (21.3 [mu]g/mL) and Piper betle (23.0 [mu]g/mL) that are not significantly different than that of -tocopherol or BHA. L. inermis extract was found to consist of the highest concentration of phenolics, catechin, epicatechin, and naringenin. High content of quercetin, myricetin, and kaempferol were identified in Vitex negundo, Centella asiatica, and Sesbani...

Selection and Use of Phytate-Degrading LAB to Improve Cereal-Based Products by Mineral Solubilization During Dough Fermentation

Journal of Food Science — Wed, 18 Nov 2009 00:00:00 +0100

New producers of phytate-degrading enzymes, especially lactic acid bacteria (LAB), were used to improve mineral solubilization during dough fermentation. In all, among strains from different sources by microorganisms (150 lactic acid bacteria, 36 yeasts), 38 (24%) exhibited a clear zone around the colonies by hydrolyzing hexacalcium phytate contained in solid medium. When phytase-positive strains from plate assay were tested for phytase activity in liquid medium, 6 of the strains (37%) exhibited phytate-degrading activity in at least one of the 3 different media used. Of the LAB, the highest phytase values were found for Enterococcus faecium A86 (0.74 U/mL) and Lactobacillus plantarum H5 (0.71 U/mL). Two different starter cultures obtained by combinations of phytase-positive (phy+: L. plan...

Crystallization of High-Amylose Starch by the Addition of Plasticizers at Low and Intermediate Concentrations

Journal of Food Science — Wed, 18 Nov 2009 00:00:00 +0100

The antiplasticization effect of plasticizers (that is, polyols and monosaccharides) in starch films was investigated. Pea starch films were plasticized by various polyols and monosaccharides at the levels of 0% to 25% (w/w, plasticizer/starch). After 14 d of storage at 50% relative humidity, the crystallinity of pea starch films increased with increasing concentration of plasticizers from 0% to 20%. Accordingly, moisture content, water vapor permeability, oxygen permeability, and elongation decreased with increasing plasticizer concentration from 0% to 20%, showing the antiplasticization effect. The addition of plasticizers above 20% reduced the crystallinity of starch films, consequently showing the plasticization effect. The results showed that the addition of the plasticizers facilitat...

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RockHard Laboratories Issues a Voluntary Nationwide Recall of Specific Lots of RockHard Weekend marketed as Dietary Supplement

Food and Drug Administration — Tue, 17 Nov 2009 20:59:00 +0100

RockHard Laboratories announced today that it is conducting a voluntary nationwide recall of the company’s dietary supplement sold under the name RockHard Weekend (RHW) specific to the following Lot Numbers: Blister Pack: T12 705 08 (exp: 10/11) / T12 705 09 (exp: 3/12, 8/12) 3ct Bottle: R417 0509 (exp: 09/12) 8ct Bottle: T237-0509 (exp: 06/12) RockHard Laboratories is conducting a voluntary recall after being informed by the Food and Drug Administration (FDA) that voluntary lab analysis found that RHW, specific to the above lot numbers, contains sulfoaildenfil, an analogue of Sildenfil, an FDA-approved drug used as treatment for male Erectile Dysfunction (ED) making RockHard Weekend an unapproved drug. The active drug ingredient is not listed on the product label. (Source: Food and D...

Cardiovascular Systems Initiates Voluntary Recall of ViperSheathTM Sheath Introducer

Food and Drug Administration — Tue, 17 Nov 2009 17:22:00 +0100

– Cardiovascular Systems, Inc. (CSI) (Nasdaq: CSII) has announced a voluntary recall of all lots of the ViperSheathTM Sheath Introducer on behalf of Thomas Medical due to reports about stretching or fracture of the sheath during use. CSI initiated the nationwide recall on November 2, 2009. (Source: Food and Drug Administration)

Human Taeniasis in Western Romania and Its Relationship to Multicultural Food Habits and Influences

Foodborne Pathogens and Disease — Tue, 17 Nov 2009 16:13:27 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Chemical and Spectroscopic Characteristics of the Wood of Vitis vinifera Cv. Sangiovese Affected by Esca Disease

Journal of Agricultural and Food Chemistry — Tue, 17 Nov 2009 16:08:22 +0100

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Transmission Dynamics of a Multidrug-Resistant Salmonella Typhimurium Outbreak in a Dairy Farm

Foodborne Pathogens and Disease — Tue, 17 Nov 2009 15:49:14 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

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Antimicrobial Effects of Pepper, Parsley, and Dill and Their Roles in the Microbiological Quality Enhancement of Traditional Egyptian Kareish Cheese

Foodborne Pathogens and Disease — Tue, 17 Nov 2009 15:45:38 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Distribution and Antimicrobial Resistance of Clinical and Subclinical Mastitis Pathogens in Dairy Cows in Rhône-Alpes, France

Foodborne Pathogens and Disease — Tue, 17 Nov 2009 15:45:29 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Inhibition of Binding of the AB5-Type Enterotoxins LT-I and Cholera Toxin to Ganglioside GM1 by Galactose-Rich Dietary Components

Foodborne Pathogens and Disease — Tue, 17 Nov 2009 15:35:36 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Efficacy of Chemical Treatments Against Murine Norovirus, Feline Calicivirus, and MS2 Bacteriophage

Foodborne Pathogens and Disease — Tue, 17 Nov 2009 15:12:59 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Removal of Ochratoxin A from Contaminated Red Wines by Repassage over Grape Pomaces

Journal of Agricultural and Food Chemistry — Tue, 17 Nov 2009 15:02:28 +0100

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Development and Validation of an Enzyme-Linked Immunosorbent Assay (ELISA) for Quantification of Lysozyme in Cheese

Journal of Agricultural and Food Chemistry — Tue, 17 Nov 2009 15:01:44 +0100

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Argentinean Propolis from Zuccagnia punctata Cav. (Caesalpinieae) Exudates: Phytochemical Characterization and Antifungal Activity

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:51:34 +0100

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Evaluation of Different Teas against Starch Digestibility by Mammalian Glycosidases

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:50:51 +0100

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Anticancer and Antioxidant Activities of the Peptide Fraction from Algae Protein Waste

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:48:23 +0100

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Olive Fruit Growth and Ripening as Seen by Vibrational Spectroscopy

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:47:48 +0100

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Characteristic Aroma-Active Compounds of Korean Perilla (Perilla frutescens Britton) Leaf

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:47:46 +0100

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Effect of Gel Firmness at Cutting Time, pH, and Temperature on Rennet Coagulation and Syneresis: An in situ 1H NMR Relaxation Study

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:47:12 +0100

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Influence of the Isolation Procedure on Coriander Leaf Volatiles with Some Correlation to the Enzymatic Activity

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:47:11 +0100

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3,5,3′,4′,5′-Pentamethoxystilbene (MR-5), a Synthetically Methoxylated Analogue of Resveratrol, Inhibits Growth and Induces G1 Cell Cycle Arrest of Human Breast Carcinoma MCF-7 Cells

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 18:45:54 +0100

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Immunostimulatory Bioactivity of Algal Polysaccharides from Chlorella pyrenoidosa Activates Macrophages via Toll-Like Receptor 4

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 15:34:29 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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Application of Metabolomics in the Analysis of Manufacturing Type of Pu-erh Tea and Composition Changes with Different Postfermentation Year

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 15:18:42 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Effect of Pre-drying Treatments and Storage on Color and Phenolic Composition of Green Honeybush (Cyclopia subternata) Herbal Tea

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 15:14:08 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Lymphatic Absorption of Quercetin and Rutin in Rat and Their Pharmacokinetics in Systemic Plasma

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 15:12:23 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Pressure−Temperature Phase Diagrams of Maize Starches with Different Amylose Contents

Journal of Agricultural and Food Chemistry — Mon, 16 Nov 2009 15:11:21 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Cardiac Science Notifies AED Customers of Nationwide Voluntary Medical Device Correction

Food and Drug Administration — Sat, 14 Nov 2009 18:04:00 +0100

Cardiac Science Corporation [NASDAQ: CSCX] is initiating a voluntary field correction after it was determined certain automated external defibrillators (AEDs) may experience a rare product issue in which the AED may not be able to deliver therapy during a resuscitation attempt. Device failure may affect resuscitation of the patient, which could lead to serious adverse events or death. These AEDs have electronic components which may fail and the failure may not be detected by the device’s periodic self-tests. (Source: Food and Drug Administration)

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Using the Benchmark Dose (BMD) Methodology to Determine an Appropriate Reduction of Certain Ingredients in Food Products

Journal of Food Science — Sat, 14 Nov 2009 00:00:00 +0100

This article uses the benchmark dose (BMD) methodology to determine an appropriate reduction. Calculations of BMD and one-sided lower confidence limit of BMD are illustrated. The article also discusses how to calculate BMD and BMDL for overdispersed binary data in replicated testing based on a corrected beta-binomial model. USEPA Benchmark Dose Software (BMDS) were used and S-Plus programs were developed. Practical Application: The method discussed in the article is originally used to determine an appropriate reduction of certain ingredients, for example, sodium, sugar, and fat in food products, considering both health reason and sensory or marketing risk. (Source: Journal of Food Science)

β-d-Glucosidase-Catalyzed Deglucosidation of Phenylpropanoid Amides of 5-Hydroxytryptamine Glucoside in Safflower Seed Extracts Optimized by Response Surface Methodology

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 21:30:02 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Fructification of Antrodia cinnamomea Was Strain Dependent in Malt Extract Media and Involved Specific Gene Expression

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 21:28:15 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Citral Stability in Oil-in-Water Emulsions with Solid or Liquid Octadecane

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 21:27:32 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Nutritional fatty acid quality of raw and cooked farmed and wild Sea bream (Sparus aurata)

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 21:26:23 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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Determination of Benzimidazole Residues in Edible Animal Food by Polymer Monolith Microextraction Combined with Liquid Chromatography−Mass Spectrometry

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 20:40:07 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Bioproperties and Purification of Xylanase from Bacillus sp. YJ6

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 20:39:32 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Chemical Modeling of Heme-Induced Lipid Oxidation in Gastric Conditions and Inhibition by Dietary Polyphenols

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 20:19:40 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

IDS Sports Conducts a Voluntary Nationwide Recall of Bromodrol, Dual Action Grow Tabs, Grow Tabs, Mass Tabs, and Ripped Tabs TR

Food and Drug Administration — Fri, 13 Nov 2009 19:41:00 +0100

IDS Sports announced today that it is conducting a voluntary nationwide recall of five of the company’s dietary supplement products sold under the following names: Bromodrol, Dual Action Grow Tabs, Grow Tabs, Mass Tabs, and Ripped Tabs TR. The Food And Drug Administration (FDA) has notified IDS Sports that the recalled products contain the following undeclared substances, which FDA considers to be steroids: “Madol,” “Turinabol,” “Superdrol,” and/or “Androstenedione.” (Source: Food and Drug Administration)

Conagra Foods Issues Nationwide Allergy Alert on a Limited Number of 15 oz. Tubs of Blue Bonnet Light Spread

Food and Drug Administration — Fri, 13 Nov 2009 19:38:00 +0100

Today, ConAgra Foods, in cooperation with the U.S. Food and Drug Administration (FDA) is voluntarily recalling a limited number of 15 oz. tubs of Blue Bonnet Spread that were inadvertently mispackaged—the lid is for regular Blue Bonnet Spread and the tub portion describes the product as Blue Bonnet Light Spread. The product inside of the tub is regular Blue Bonnet Spread. As a result, the product tubs do not declare the allergen whey (milk), as an ingredient. (Source: Food and Drug Administration)

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GMP Herbal Products, Inc. Issues a Voluntary Nationwide Recall of a Weight Loss Supplement Found to Contain Undeclared Drug Ingredients

Food and Drug Administration — Fri, 13 Nov 2009 17:48:00 +0100

Herbal Products, Inc. has been informed by the Food and Drug Administration (FDA) that Pai You Guo, a weight loss dietary supplement, sold and marketed by the firm contains undeclared drug ingredients. FDA lab analyses of dietary supplements distributed by the company were found to contain undeclared sibutramine, an FDA-approved drug used as an appetite suppressant for weight loss; and phenolphthalein, a solution used in chemical experiments and a suspected cancer-causing agent that is not approved for marketing in the United States. (Source: Food and Drug Administration)

A Survey of Plasmid-Mediated Fluoroquinolone Resistance Genes from Escherichia coli Isolates and Their Dissemination in Shandong, China

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 17:40:03 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Combined Effect of Storage Temperature and Water Activity on the Antiglycoxidative Properties and Color of Dehydrated Apples

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 16:44:37 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Effect of Zataria multiflora Boiss. Essential Oil, Nisin, and Their Combination on the Production of Enterotoxin C and α-Hemolysin by Staphylococcus aureus

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 15:23:08 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Re-evaluation, Optimization, and Multilaboratory Validation of the PulseNet-Standardized Pulsed-Field Gel Electrophoresis Protocol for Listeria monocytogenes

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 15:16:54 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

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Characterization of Antimicrobial Resistance in Enterococcus spp. Recovered from a Commercial Beef Processing Plant

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 15:16:28 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Antibiotic Resistance in Escherichia coli Isolated from Retail Raw Chicken Meat in Taif, Saudi Arabia

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 15:16:23 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Multilocus Sequence Typing of Outbreak-Associated Listeria monocytogenes Isolates to Identify Epidemic Clones

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 14:49:50 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Sensitive Detection and Quantification of Anisakid Parasite Residues in Food Products

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 14:36:05 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Genetic Relatedness of Escherichia coli O157 Isolates from Cattle Feces and Preintervention Beef Carcasses

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 14:34:31 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

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Real-Time Reverse-Transcriptase–Polymerase Chain Reaction for Salmonella enterica Detection from Jalapeño and Serrano Peppers

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 14:34:29 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Mycobacterium avium subsp. paratuberculosis Detection in Individual and Bulk Tank Milk Samples from Bovine Herds and Caprine Flocks

Foodborne Pathogens and Disease — Fri, 13 Nov 2009 14:34:28 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Influence of Prefermentative Treatments and Fermentation on the Antioxidant and Volatile Profiles of Apple Wines

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 13:34:17 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Rebuttal to a Comment on New Reagent for Trace Determination of Protein-Bound Metabolites of Nitrofurans in Shrimp Using Liquid Chromatography with Diode Array Detector

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 13:32:55 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Comment on New Reagent for Trace Determination of Protein-Bound Metabolites of Nitrofurans in Shrimp Using Liquid Chromatography with Diode Array Detector

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 13:32:48 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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Genotypic and Environmental Effects on Coffee (Coffea arabica L.) Bean Fatty Acid Profile: Impact on Variety and Origin Chemometric Determination

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 12:34:28 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Synthesis of N-Alkyl-β-d-glucosylamines and Their Antimicrobial Activity against Fusarium proliferatum, Salmonella typhimurium, and Listeria innocua

Journal of Agricultural and Food Chemistry — Fri, 13 Nov 2009 12:28:46 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Effects of Calcium and Pressure Treatment on Thermal Gelation of Soybean Protein

Journal of Food Science — Fri, 13 Nov 2009 00:00:00 +0100

The effect of calcium and high-pressure (HP) treatment on the heat gelation of soybean proteins was investigated. In the presence of calcium (2 to 25 mM), the gelation of dispersions of soybean protein isolate (SPI), a [beta]-conglycinin-enriched fraction (7SEF), and a glycinin-enriched fraction (11SEF) started with protein having a lower degree of denaturation. The gels from these dispersions had greater stiffness than the samples without added calcium. HP treatment had different effects on heat-induced gelation depending on the presence of calcium and on the nature of the proteins. In the absence of calcium, gels with low stiffness were formed after HP treatment, compared with untreated samples, and regardless of the sample type (SPI, 7SEF, 11SEF). In the presence of calcium, gel stiffne...

Effects of Boiling on the IgE-Binding Properties of Tropomyosin of Shrimp (Litopenaeus vannamei )

Journal of Food Science — Fri, 13 Nov 2009 00:00:00 +0100

In this study, we compare the stability of raw and boiled shrimp TM of Litopenaeus vannamei and evaluate how boiling may alter the allergenicity of L. vannamei. Extracts were prepared from raw and boiled shrimp and analyzed by sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) and two-dimensional electrophoresis. The IgE-binding of the extracts was determined by western-blot and competitive inhibition enzyme-linked immunosorbent assay (iELISA). The TM was then purified from raw and boiled shrimp, the secondary structures analyzed by circular dichroism (CD) spectroscopy, and the IgE binding compared by slot blot analysis. The soluble protein content decreased and the higher molecular weight proteins increased in the extracts from boiled versus raw shrimp. Similar IgE bindi...

Phenolic Composition and Antioxidant Activities of 11 Celery Cultivars

Journal of Food Science — Fri, 13 Nov 2009 00:00:00 +0100

Eleven cultivars of celery, belonging to 2 species, were collected and analyzed for their phenolic compound composition and antioxidant activities. Major phenolic acids identified in the extracts of these celeries were caffeic acid, p-coumaric acid, and ferulic acid, while the identified flavonoids were apigenin, luteolin, and kaempferol. The contents of total phenolics were measured using a Folin[ndash]Ciocalteu assay and the total antioxidant capacity was estimated by the 1, 1-diphenyl-2-picrylhydrazyl radical (DPPH) and 2, 2'-azino-bis (3-ethylbenzthiazoline-6-sulphonic acid) (ABTS·+) methods. Apigenin was the major flavonoid in these samples and the most abundant phenolic acid was p-coumaric acid. Many of the investigated cultivars had high levels of phenolics and exhibited high antio...

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Efficacy of Aqueous and Alcohol-Based Quaternary Ammonium Sanitizers for Reducing Salmonella in Dusts Generated in Almond Hulling and Shelling Facilities

Journal of Food Science — Fri, 13 Nov 2009 00:00:00 +0100

This study evaluated the efficacy of 3 aqueous quaternary ammonium sanitizers (AQuats) and an isopropyl alcohol-based quaternary ammonium sanitizer (IPAQuat) for reducing Salmonella in dust collected from 2 HS facilities. Dust (1 g) was thoroughly mixed with 1 to 2 mL of inoculum (1 to 5 log CFU/g) before adding 1 to 7 mL of water, an AQuat (200 or 1000 ppm), or IPAQuat (200 ppm, 58.6% isopropyl alcohol) and incubated at 15 and 30 °C for up to 21 d. At either 15 or 30 °C increases in Salmonella populations in the dust were not significantly different following addition of either water or AQuats. No significant differences were observed upon water or AQuat addition, either among the 3 AQuats tested, the concentration or volume of AQuat, or the initial level of Salmonella. When IPAQuat was...

Analysis of Free-Radical Scavenging of Yerba Mate (Ilex paraguriensis) using Electron Spin Resonance and Radical-Induced DNA Damage

Journal of Food Science — Fri, 13 Nov 2009 00:00:00 +0100

This study indicates that MT possesses potent antioxidant effects against hydroxyl and superoxide radicals in both chemical and cell culture systems, as well as DNA-protective properties. These data further clarify the reported antioxidant effects of Yerba Mate infusions. (Source: Journal of Food Science)

Thermal Inactivation and Postthermal Treatment Growth during Storage of Multiple Salmonella Serotypes in Ground Beef as Affected by Sodium Lactate and Oregano Oil

Journal of Food Science — Fri, 13 Nov 2009 00:00:00 +0100

We assessed the heat resistance of Salmonella in raw ground beef in both the absence and presence of sodium lactate, oregano oil, and in combinations of these 2 GRAS-listed ingredients, and determined their bactericidal or bacteriostatic activities during postthermal treatment storage at 15 °C. A cocktail of 8 serotypes of Salmonella spp. was inoculated into ground beef supplemented with sodium lactate (NaL) (1.5% and 3%) and/or oregano oil (0.5% and 1%) to obtain approximately 8 log CFU/g. The ground beef samples (3 g) were vacuum-packed and heated at 60, 65, or 71 °C in a circulating water bath for selected times to inactivate approximately 5 to 6 log CFU/g of the pathogen, and then stored at 15 °C for 15 and 30 d. Results show that especially at the lower cooking temperatures, additi...

Allied Industry Approaches to Alter Intramuscular Fat Content and Composition in Beef Animals

Journal of Food Science — Fri, 13 Nov 2009 00:00:00 +0100

Biochemical and biophysical research tools are used to define the developmental dynamics of numerous cell lineages from a variety of tissues relevant to meat quality. With respect to the adipose cell lineage, much of our present understanding of adipogenesis and lipid metabolism was initially determined through the use of these methods, even though the in vitro or molecular environments are far removed from the tissues of meat animals. This concise review focuses on recent cellular and molecular biology-related research with adipocytes, and how the research might be extended to the endpoint of altering red meat quality. Moreover, economic and policy impacts of such in animal production regimens is discussed. These issues are important, not only with respect to palatability, but also to off...

Transcriptome Analysis of Genes Controlled by luxS/Autoinducer-2 in Salmonella enterica Serovar Typhimurium

Foodborne Pathogens and Disease — Thu, 12 Nov 2009 22:04:03 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

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Consumption of Fresh Fruit Juice: How a Healthy Food Practice Caused a National Outbreak of Salmonella Panama Gastroenteritis

Foodborne Pathogens and Disease — Thu, 12 Nov 2009 22:03:42 +0100

Foodborne Pathogens and Disease , Vol. 0, No. 0. (Source: Foodborne Pathogens and Disease)

Rapid Detection Techniques for Biological and Chemical Contamination in Food: A Review

International Journal of Food Engineering — Thu, 12 Nov 2009 21:03:13 +0100

This article overviews the progress of the rapid detection methods for biological and chemical contamination in food. (Source: International Journal of Food Engineering)

Synthesis, Biological Evaluation, and Molecular Modeling of Oleuropein and Its Semisynthetic Derivatives as Cyclooxygenase Inhibitors

Journal of Agricultural and Food Chemistry — Thu, 12 Nov 2009 19:13:28 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Characterization of the 11S Globulin Gene Family in the Castor Plant Ricinus communis L

Journal of Agricultural and Food Chemistry — Thu, 12 Nov 2009 16:50:06 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

1,3-Dichloropropene Distribution and Emission after Gelatin Capsule Formulation Application

Journal of Agricultural and Food Chemistry — Thu, 12 Nov 2009 16:49:52 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

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Erratum: Correction to Effects of Thermal Treatment on the Coagulation of Soy Proteins Induced by Subtilisin Carlsberg

Journal of Agricultural and Food Chemistry — Thu, 12 Nov 2009 16:49:48 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Size Exclusion Chromatography To Gain Insight into the Complex Formation of Carrot Pectin Methylesterase and Its Inhibitor from Kiwi Fruit As Influenced by Thermal and High-Pressure Processing

Journal of Agricultural and Food Chemistry — Thu, 12 Nov 2009 16:49:25 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)

Glycine reduces cadmium-induced alterations in the viability and activation of macrophage U937 cells.

Food and Chemical Toxicology — Thu, 12 Nov 2009 00:00:00 +0100

This study investigates the effect of glycine on cadmium-induced alterations on the viability and activation of the cell line U-937. In this experiment, U-937 cells were pre-treated with 16 M cadmium (as cadmium chloride). These cadmium-treated cells were later incubated with or without glycine (1 M - 16M). After 72 h, it was revealed that glycine significantly (P < 0.05) reduced the tendency of cadmium to reduce the viability of the cells. U-937 cells were also treated with phorbol, 12-myristate, 13-acetate to enhance their transition to the macrophage form. Thereafter, the cells were treated with cadmium with or without glycine (1 M - 16M). Twenty-four hours later, the supernatants of each cell culture were assessed for the production of tumour necrosis factor alpha (TNF-), interleuki...

Determination of Pesticide Residues in Integrated Pest Management and Nonintegrated Pest Management Samples of Apple (Malus pumila Mill.)

Journal of Agricultural and Food Chemistry — Wed, 11 Nov 2009 19:16:57 +0100

Journal of Agricultural and Food Chemistry, Volume 0, Issue 0, Articles ASAP (As Soon As Publishable). (Source: Journal of Agricultural and Food Chemistry)