Journal of Food Science and Technology-mysore最新文献_第7页

Comparative characterization of green and ripe carob (Ceratonia siliqua L.): physicochemical attributes and phenolic profile 绿角豆和熟角豆的理化性质和酚类特征比较

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-03-22 DOI: 10.25177/jfst.1.3.1

Y. Benchikh, C. Paris, H. Louaileche, Céline Charbonne, M. Ghoul, L. Chebil, Sift Desk Journals Open Access Journals

引用次数: 7

Listeria monocytogenes on cured meat products. A case study on Speck (a typical Italian smoked ham) according to EC Regulation 2073/2005 腌肉制品中的单核细胞增生李斯特菌。根据欧盟法规2073/2005对Speck(一种典型的意大利熏火腿)进行了案例研究

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-03-22 DOI: 10.25177/jfst.1.3.2

S. Barbuti, Elena Dalzini, M. Frustoli, Elena Cosciani-Cunico, M. Grisenti, P. Daminelli, Sift Desk Journals Open Access Journals

引用次数: 0

Detecting a rapid method for measuring the proteolytic activity of raw and UHT milk. 一种快速测定原料奶和UHT奶蛋白水解活性的方法。

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-03-05 DOI: 10.25177/jfst.1.2.4

I. Sakaridis, M. Lewis

{"title":"Detecting a rapid method for measuring the proteolytic activity of raw and UHT milk.","authors":"I. Sakaridis, M. Lewis","doi":"10.25177/jfst.1.2.4","DOIUrl":"https://doi.org/10.25177/jfst.1.2.4","url":null,"abstract":"The relation between age gelation and proteolytic activity was investigated in this study, as proteolysis is considered to be one of the principal factors that cause gelation. Two different methods for measuring the proteolytic activity of milk samples were applied; the measurement of absorbance at 280 nm and the trinitrobenzene sulfonic acid (TNBS) method. The milk samples used were raw and UHT cow’s and goat’s milk. Proteolysis was also induced in UHT milk by inoculating cells of four different strains of Pseudomonas fluorescens into the milk and the changes taking place were observed. It has been found that the proteolytic activity of raw milk was not affected by a refrigerated storage for 10 days and only after this period it was gradually increased. The higher proteolytic activity of goat’s milk in comparison with cow’s milk during storage and its increased susceptibility to gelation were also established. Furthermore, the importance of storage temperature and the different effect of the four strains of P. fluorescens on proteolytic activity and pH of the UHT milk were shown. Finally, it has been demonstrated that there is a certain level of proteolytic activity in milk that leads to gelation when it is exceeded.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"104 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-03-05","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"79195484","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Digestive analysis of processing effects on the glycaemic impact of oats in vitro 消化加工对燕麦体外血糖影响的分析

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-03-02 DOI: 10.25177/jfst.1.2.3

Suman Mishra, J. Monro, K. Armstrong, L. Motoi, K. Sutton, Sift Desk Journals Open Access Journals

引用次数: 0

Effect of storage time and temperature on the nutritional quality of commercial orange jam. 贮存时间和温度对商品橙酱营养品质的影响。

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-03-02 DOI: 10.25177/jfst.1.2.5

H. Louaileche, Ouarda Djaoudene, Sift Desk Journals Open Access Journals

引用次数: 3

Combining essential oils and olive extract for control of multi-drug resistant Salmonella enterica on organic leafy greens 精油与橄榄提取物联合防治有机绿叶蔬菜多重耐药肠炎沙门氏菌

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-02-22 DOI: 10.25177/jfst.1.2.2

S. Ravishankar, Xeeroy Rada, J. Todd-Searle, M. Friedman, J. Patel, D. Jaroni

{"title":"Combining essential oils and olive extract for control of multi-drug resistant Salmonella enterica on organic leafy greens","authors":"S. Ravishankar, Xeeroy Rada, J. Todd-Searle, M. Friedman, J. Patel, D. Jaroni","doi":"10.25177/jfst.1.2.2","DOIUrl":"https://doi.org/10.25177/jfst.1.2.2","url":null,"abstract":"Organic fresh produce sales have been increasing in recent years and ensuring safety of produce is important. We investigated the combined antimicrobial effects of plant essential oils and olive extract against Salmonella on organic leafy greens. Organic baby spinach, mature spinach, romaine lettuce, and iceberg lettuce were inoculated with antibiotic-resistant Salmonella Newport and dip-treated in phosphate buffered saline, 3.0% hydrogen peroxide, 0.1% cinnamon leaf oil and 3.0% olive extract or 0.1% oregano oil and 3.0% olive extract combination treatments. Leaves were sampled on days 0, 1, and 3 for enumeration of survivors. Treatment with both antimicrobials induced reductions in Salmonella population of up to 3.5-4 logs, 3-logs and 3-4.4 logs CFU/g on baby spinach, mature spinach and romaine lettuce, respectively. Cinnamon leaf oil and olive extract treatment yielded about 3.0 logs, while oregano oil and olive extract treatment yielded about 3.5 logs CFU/g reduction on iceberg lettuce. Compared to previously reported treatments with individual antimicrobials, the combination treatments had greater antimicrobial effect. The results showed that combination treatments involving essential oils and olive extract are a potential option for use in the wash water for organic leafy greens.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"50 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-02-22","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"89814675","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Efficacy of a Citric Acid-based Organic Sanitizer against Salmonella enterica and Background Microflora on Fresh-cut Celery and Leeks. 柠檬酸有机消毒剂对鲜切芹菜和韭菜肠道沙门氏菌和本底菌群的防治效果。

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-02-11 DOI: 10.25177/jfst.1.2.1

S. Ravishankar, Libin Zhu

{"title":"Efficacy of a Citric Acid-based Organic Sanitizer against Salmonella enterica and Background Microflora on Fresh-cut Celery and Leeks.","authors":"S. Ravishankar, Libin Zhu","doi":"10.25177/jfst.1.2.1","DOIUrl":"https://doi.org/10.25177/jfst.1.2.1","url":null,"abstract":"The efficacy of a citric acid-based organic sanitizer (organic Chico WashTM) against Salmonella enterica serovar Newport and background microflora on fresh-cut celery and leeks was investigated. Three concentrations (1:10, 1:20 and 1:40) of Chico Wash were used. For evaluating the efficacy against background microflora, fresh-cut celery or leeks were treated with sanitizers without an initial wash. For evaluating the efficacy against Salmonella, fresh-cut produce samples were initially washed and dip inoculated with 10 7 CFU/ml S. Newport. Samples were immersed in the sanitizer solutions for 2 min. Samples were taken for enumeration of survivors immediately after treatment and after storage at 4oC for 1, 3 and 6 days. Compared to controls washed in water at day 6, Chico Wash reduced Salmonella and background microflora by 0.7-1.5 and 1.2-2.6 log CFU/g, respectively. All three concentrations of Chico Wash showed 0.2- 1.1 log additional reductions in Salmonella population compared to 200 ppm chlorine. At day 6, background microflora population on celery and leeks were 1-1.7 and 1.5-2.2 logs lower, respectively, than that on chlorine treated samples. The results showed that Chico Wash could potentially serve as an alternative for chlorine sanitizer to wash produce.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"158 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-02-11","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"86360666","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 4

Profiling of bioactive lipids of the wild edible land snails of the genus Helix 螺旋属野生食用蜗牛生物活性脂质分析

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-02-05 DOI: 10.25177/jfst.1.1.1

V. Dembitsky, D. Levitsky, aPaulina Goldshlag, bVM Dembitsky, Sift Desk Journals Open Access Journals

引用次数: 0

Effects of Stresses on the Growth and Cytotoxicity of Shiga-Toxin Producing Escherichia coli in Ground Beef and Spinach 胁迫对牛肉和菠菜中产志贺毒素大肠杆菌生长和细胞毒性的影响

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-04 DOI: 10.25177/jfst.1.1.5

B. K. Yoo, Yanhong Liu, V. Juneja, Lihan Huang, C. Hwang, Sift Desk Journals Open Access Journals

{"title":"Effects of Stresses on the Growth and Cytotoxicity of Shiga-Toxin Producing Escherichia coli in Ground Beef and Spinach","authors":"B. K. Yoo, Yanhong Liu, V. Juneja, Lihan Huang, C. Hwang, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.1.5","DOIUrl":"https://doi.org/10.25177/jfst.1.1.5","url":null,"abstract":"The objectives of this study were to examine the effect of stresses on the growth and cytotoxicity of pathogenic Escherichia coli in beef and spinach. A mixture of three strains of Shiga toxin-producing E. coli (STEC) O157:H7 or 4 strains of nonO157 STEC, O26:H11, O103:H1, O104:H4, and O145:NM, was subjected to stress of 2 ppm chlorine, aw 0.97, pH 5, or 15-day starvation. Stressed or non-stressed STEC was inoculated into 5 g of irradiated ground beef or spinach. The cell populations during storage at 8, 12, or 16C for 4 weeks were compared to evaluate the growth variation between O157 and non-O157 STEC. Supernatant from each sample after 24-h incubation at 22C was used to determine Vero-cytotoxicity using [3-(4,5dimethylthiazol-2-yl)-5-(3-carboxymethoxyphenyl)-2-(4-sulfophenyl)-2H-tetrazolium, MTS] or lactate dehydrogenase (LDH) assay to evaluate the effects of stresses on the cytotoxicity exhibited by STEC. After one week at 8C, the population of non-stressed non-O157 (3.1 log CFU/g) was significantly (p 0.05) different in beef and spinach. MTS assay showed that stressed O157 and non-O157 STEC exhibited significantly (p<0.05) higher cytotoxicity than the non-stressed controls. The numbers of surviving Vero cells were 47-52% (stressed) vs. 65% (control) in beef and 20-30% (stressed) vs. 52-53% (non-stressed) in spinach. Similarly, LDH assay also indicated an increased cytotoxicity (p<0.05) in stressed O157 and non-O157 STEC than non-stressed controls in spinach. There was no significant difference among the four stresses in inducing the levels of cytotoxicity in O157 or non-O157 STEC. Results showed that STEC cells exposed to sub-lethal stresses might have increased cytotoxicity during subsequent growth in ground beef or spinach. The findings illustrate the importance of applying suitable control measures to eliminate the presence of stressed STEC in beef and spinach processing environment or their subsequent contamination in the products.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"73 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"87025759","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 1

Wine phenolics: looking for a smooth mouthfeel 葡萄酒酚类物质:寻找光滑的口感

IF 3.1 3区农林科学

Journal of Food Science and Technology-mysore Pub Date : 2016-01-04 DOI: 10.25177/jfst.1.1.3

A. Vilela, A. Jordão, F. Cosme, Sift Desk Journals Open Access Journals

{"title":"Wine phenolics: looking for a smooth mouthfeel","authors":"A. Vilela, A. Jordão, F. Cosme, Sift Desk Journals Open Access Journals","doi":"10.25177/jfst.1.1.3","DOIUrl":"https://doi.org/10.25177/jfst.1.1.3","url":null,"abstract":"Each grape variety has its own phenolic profile. However, the concentration of the phenolic compounds present in wine mainly dependson winemaking processes. Phenolic compounds influence wine sensorial characteristics namely taste or mouthfeel, bitterness, astringency and color. Humans can perceive six basic tastes: sweet, salty; sour; umami; fat-taste and bitter taste. This last basic taste is considered as a defense mechanism against the ingestion of potential poisons. Some of the genes,encoding G-protein-coupled receptors TAS2Rs, which translate for these distinct bitter compounds detectors have been identified. Different phenolic compounds activate distinguished combination of TAS2Rs.Astringency in wine is primarily driven by proanthocyanidins, soluble protein-proanthocyanidins complexes which diminish the protective salivary film and bind to the salivary pellicle; insoluble protein-proanthocyanidins complex and proanthocyanidins are rejected against salivary film and trigger astringency sensation via increasing friction. Thus, the aim of this review is to expand the knowledge about the role of wine phenolic compounds in wine sensorial properties, namely in bitterness and astringency phenomenon’s.","PeriodicalId":16004,"journal":{"name":"Journal of Food Science and Technology-mysore","volume":"106 1","pages":""},"PeriodicalIF":3.1,"publicationDate":"2016-01-04","publicationTypes":"Journal Article","fieldsOfStudy":null,"isOpenAccess":false,"openAccessPdf":"","citationCount":null,"resultStr":null,"platform":"Semanticscholar","paperid":"73426489","PeriodicalName":null,"FirstCategoryId":null,"ListUrlMain":null,"RegionNum":3,"RegionCategory":"农林科学","ArticlePicture":[],"TitleCN":null,"AbstractTextCN":null,"PMCID":"","EPubDate":null,"PubModel":null,"JCR":null,"JCRName":null,"Score":null,"Total":0}

引用次数: 6