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Development of food polymer-based colloidal delivery systems for nutraceuticals
(2012)
Colloidal delivery systems have drawn increasing attention in food science area. Biopolymers, i.e. proteins and polysaccharides originated from foods, with low toxicity, high biocompatibility and biodegradability, are the ...
NUTRACEUTICAL PROPERTIES OF JIAOGULAN AND HPLC FINGERPRINTING FOR DIFFERENTIATION AND QUALITY CONTROL
(2013)
To promote its use in nutraceutical and functional food ingredients, jiaogulan (Gynostemma pentaphyllium) of different sources, genotypes and parts of the plant were investigated for their chemical profiles and biological ...
The Role of Organic Matrices (dried turkey manure) in the Contamination and Survival of Salmonella spp. on Baby Spinach Leaves
(2012)
Microbiological safety of fresh produce has attracted attention due to constant produce outbreaks. Manure contaminated with enteric pathogens has been identified as a major pre-harvest contamination source. This study ...
NON-O157 SHIGA TOXIN-PRODUCING ESCHERICHIA COLI: PRESENCE IN FOOD, PATHOGENICITY ISLAND AND MOLECULAR EVOLUTION
(2013)
Non-O157 Shiga toxin-producing Escherichia coli (STEC) are emerging foodborne pathogens that can cause life-threatening hemolytic uremic syndrome (HUS) as well as foodborne outbreaks worldwide. Compared with O157, non-O157 ...
Development of Encapsulation Systems from Zein and Metal-Organic Frameworks (MOFs) for Improved Functional Properties of Essential Oils
(2013)
Essential oils (EOs), which are derived from plants, have antifungal, insecticidal and antimicrobial activities, but they are slightly soluble in water and impart to the water their odor and taste, which limit their ...
Nutraceutical Properties of Soybeans with Modified Traits
(2013)
Soybeans have diverse uses in foods and are known for their health-beneficial properties. Research has shown that consumption of soybeans or their components may help to prevent or alleviate chronic illnesses including ...
Noninvasive Cleaning and Sanitation Monitoring System for Deli Department Processing
(2013)
The inability to adequately judge the efficacy of cleaning/sanitation in deli departments is a recognized food safety concern. In prior studies, our research group demonstrated that visual inspection of cleaned produce ...
Effect of Noble Metal Nanomaterials on Endogenous and Dietary Antioxidants and their Combined Interaction with Reactive Oxygen Species
(2013)
In the last decade, nanotechnology has been extensively exploited in a variety of areas because nanoscaled materials provide a wide range of benefits that bulk materials do not possess. In spite of its advent, when applied ...
Intervention Strategies for Escherichia coli O157:H7 and Salmonella in Organic Soil and on Fresh Produce
(2012)
Recently, foodborne diseases caused by Escherichia coli O157:H7 and Salmonella have been increasingly associated with the consumption of fresh produce. Consumers' demand for safe, natural products has led to research on ...
The Development of Food Polymer-Based Nanocomposites as Novel Antimicrobial Agents and Sustainable Packaging Materials
(2012)
Nanocomposites developed from food polymers are an emerging technology, which has shown plenty of promising applications in worldwide food related markets. The dissertation first investigated how protein modification ...