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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 ...
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 ...
A NOVEL APPROACH TO PRODUCE ORGANIC FERTILIZER FROM FISH SCRAPS
(2013)
A process was developed using an acidic system to hydrolyze fish protein, followed by a membrane-based separation process to purify and separate the desired liquid portion from the remaining solid prior to deodorization ...
Nutrition, Sensory, Quality and Safety Evaluation of A New Specialty Produce: Microgreens
(2013)
Microgreens are new emerging food products, which are young seedlings of vegetables and herbs, having two fully developed cotyledons with the first pair of true leaves emerging or partially expanded. They have gained ...
Food Safety Implications of Biofilms Formed by Resident Bacteria in Fresh-cut Processing Environments
(2013)
Biofilms on equipment surfaces can be vectors for cross-contaminations in food processing facilities. A particular problem is that biofilms can protect pathogenic bacteria from daily cleaning and disinfection operations. ...
Quantitative Risk Assessment for Escherichia coli O157:H7 in Fresh-cut Lettuce
(2013)
A farm-to-fork quantitative microbial risk assessment (QMRA) model was developed to estimate the risk of illnesses associated with <italic>Escherichia coli </italic> O157:H7 in fresh-cut lettuce, and to evaluate the effects ...