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Manzocco Lara L a Dipartimento di Scienze degli Alimenti , Università di Udine , via Sondrio 2/A , 33100 , Udine , - - 2013
Abstract Solid foods represent optimal matrices for ultraviolet processing with effects well beyond non thermal surface disinfection. UV radiation favours hormetic response in plant tissues and degradation of toxic compound on the product surface. Photoinduced reactions can also provide unexplored possibilities to steer structure and functionality of food biopolymers. The ...
Campos Jenyffer Medeiros - - 2013
Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilisation, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, ...
Multari Rosalie Ann - - 2013
The rapid detection of biological contaminants such as Escherichia coli O157:H7 and Salmonella enterica on foods and on food processing surfaces is of increasing interest to ensure food safety. The ability to detect these contaminants in real time would better protect public health and streamline the monitoring process. In Laser-Induced ...
Freitag Jessica A - - 2013
The mold mite, Tyrophagus putrescentiae (Schrank), is a stored product pest of economic significance that commonly infests many types of food and animal feed products. There is limited information regarding pest management tactics, including residual acaricides for managing this pest in retail store habitats. The purpose of this study was ...
Tappis Hannah H Johns Hopkins Bloomberg School of Public Health, Department of International Health , Baltimore, MD , - - 2013
Despite decades of support for international food assistance programs by the U.S. Agency for International Development (USAID) Office of Food for Peace, relatively little is known about the commodity pipeline and management issues these programs face in post-conflict and politically volatile settings. Based on an audit of the program's commodity ...
Rhoades Jonathan - - 2013
To investigate the potential use of oregano essential oil as an antimicrobial agent in liquid soap for hand washing and for food contact surface cleaning. Oregano essential oil (O.E.O.) was emulsified in liquid detergent solution. This was challenge tested against a commercial antimicrobial soap in hand washing trials using natural ...
Chai Yating - - 2013
Proof-in-principle of a new surface-scanning coil detector has been demonstrated. This new coil detector excites and measures the resonant frequency of free-standing magnetoelastic (ME) biosensors that may now be placed outside the coil boundaries. With this coil design, the biosensors are no longer required to be placed inside the coil ...
Stals Ambroos - - 2013
Human infective noroviruses (NoVs) are a worldwide leading cause of foodborne illness and are frequently spread via infected food handlers preparing and manipulating food products such as deli sandwiches. The objective of the current study was to determine the efficiencies whereby NoV could be transferred between surfaces associated with the ...
Alali Walid Q - - 2013
The objective of this study was to evaluate the relationship between prevalence of Listeria monocytogenes as an outcome and Listeria spp. as an explanatory variable by food products, food contact surfaces, and nonfood contact surfaces in seafood processing plants by using peer-reviewed published data. Nine sets of prevalence data of ...
Sommer Stefan - - 2013
Thermophilic desert ants-Cataglyphis, Ocymyrmex, and Melophorus species inhabiting the arid zones of the Palaearctic region, southern Africa and central Australia, respectively-are solitary foragers, which have been considered to lack any kind of chemical recruitment. Here we show that besides mainly employing the solitary mode of food retrieval Ocymyrmex robustior regularly ...
Finn Sarah S UCD Centre for Food Safety, School of Public Health, Physiotherapy and Population Science, University College Dublin, Belfield, Dublin, - - 2013
Consumers trust commercial food production to be safe, and it is important to strive to improve food safety at every level. Several outbreaks of food-borne disease have been caused by Salmonella strains associated with dried food. Currently we do not know the mechanisms used by Salmonella enterica serovar Typhimurium to ...
Hajishafiee Maryam - - 2013
Stroke is a leading cause of preventable morbidity and mortality in the United States. Numerous studies have shown that dietary carbohydrates play an important role in stroke incident. Therefore, this study aimed to assess the association between dietary intake of carbohydrate and its types and stroke incidence among Iranian adults. ...
Nicholas Rebecca - - 2013
AIM: The effects of gaseous ozone and Open Air Factor on environmental L. monocytogenes attached to three common food contact surfaces were investigated. METHODS AND RESULTS: L. monocytogenes on different food contact surfaces was treated with ozone and Open Air Factor (OAF). Microbiological counts, Scanning Electron Microscopy (SEM) and Atomic ...
Carratalà Anna - - 2013
Determining the stability, or persistence in an infectious state, of foodborne viral pathogens attached to surfaces of soft fruits and salad vegetables is essential to underpin risk assessment studies in food safety. Here, we evaluate the effect of temperature and sunlight on the stability of infectious human adenoviruses type 2 ...
Repp Kimberly K - - 2013
We investigated a norovirus outbreak affecting 12/16 (75%) employees subsequent to a staff meeting at an auto dealership. Take-out sandwiches initially seemed the likely source, but a cohort study found no association between illness and food consumption. Employees reported seeing a toddler with diarrhea in a dealership restroom shortly before ...
Chung Seong Kyun - - 2013
 Microcapsules containing thyme oil were prepared by in situ polymerization, using melamine-formaldehyde prepolymer as a wall material and 3 different emulsifiers (pluronic F-127, tween 80, and sodium lauryl sulfate [SLS]). The general characteristics and release behavior of microcapsules, and their repellent effect against insects were investigated. The morphology of microcapsules ...
Bentayeb K - - 2013
Direct analysis in real time coupled to time-of-flight mass spectrometry (DART/TOF-MS) was used to detect the non-visible set-off of photoinitiators on the food contact surface of three different packages. The samples were intentionally under-cured to provoke set-off. Twelve commercially available photoinitiators were included in the ink formulations including α-amino-, morpholino, ...
Maitland Jessica - - 2013
Ready-to-eat (RTE) deli meats are considered a food at high risk for causing foodborne illness. Deli meats are listed as the highest risk RTE food vehicle for Listeria monocytogenes. Cross-contamination in the retail deli market may contribute to spread of pathogens to deli meats. Understanding potential cross-contamination pathways is essential ...
Jian Hong-Lei - - 2013
Enzymatic hydrolysis of Gleditsia sinensis gum was performed to produce manno-oligosaccharides having functional applications as dietary fiber and prebiotics. The optimum hydrolysis conditions, including enzyme loading, temperature and time, from response surface methodology were 8.1 U/g, 57.4°C and 34.1h, respectively. The yield of DP 1-5 oligosaccharides was 75.9% (29.1g/L). The ...
Charabidze Damien - - 2013
Larvae of the necrophagous Blowfly Lucilia sericata (Diptera Calliphoridae) live on vertebrate cadavers. Although continuously feeding was previously assumed for this species, we hypothesized that larvae do not feed constantly. According to this hypothesis, their crop should not always be full, which should be reflected in crop surfaces. We dissected ...
Udompijitkul Pathima P Department of Biomedical Sciences, College of Veterinary Medicine, Oregon State University, Corvallis, OR 97331, - - 2013
The contamination of enterotoxigenic Clostridium perfringens spores on food contact surfaces posses a serious concern to food industry due to their high resistance to various preservation methods typically applied to control foodborne pathogens. In this study, we aimed to develop an strategy to inactivate C. perfringens spores on stainless steel (SS) ...
Craig Ana Paula - - 2013
Surface-enhanced Raman spectroscopy (SERS) is an advanced Raman technique that enhances the vibrational spectrum of molecules adsorbed on or in the vicinity of metal particles and/or surfaces. Because of its readiness, sensitivity, and minimum sample preparation requirements, SERS is being considered as a powerful technique for food inspection. Key aspects ...
Gogarten Jan F - - 2013
The microscopic traces of use wear on teeth have been extensively studied to provide information that will assist in elucidating the dietary habits of extinct hominin species. It has been amply documented that dental microwear provides information pertaining to diet for living animals, where there is a strong and consistent ...
Rossi Eliandra Mirlei - - 2013
INTRODUCTION: Contaminated sponges might lead to cross-contamination in kitchens since they can transfer microorganisms to surfaces where microorganisms can survive for hours or days and contaminate food. The main objective of this study was to evaluate the transfer and the survival of bacteria from kitchen sponges to surfaces of AISI ...
Ordinioha Best - - 2013
The health hazards created by oil exploration and exploitation are covert and slow in action. They are not given the deserved attention in official documents in Nigeria, even as they can be major contributors to the disease burden in oil-bearing communities. This study is an interpretation of the data reported ...
Tecchio Samuele - - 2013
Most deep-sea benthic ecosystems are food limited and, in the majority of cases, are driven by the organic matter falling from the surface or advected downslope. Species may adapt to this scarceness by applying a wide variety of responses, such as feeding specialisation, niche width variation, and reduction in metabolic ...
Ismaïl Rached - - 2013
Various types of surfaces are used today in the food industry, such as plastic, stainless steel, glass, and wood. These surfaces are subject to contamination by microorganisms responsible for the cross-contamination of food by contact with working surfaces. The HACCP-based processes are now widely used for the control of microbial ...
Weinbeer Moritz M Institute of Experimental Ecology, University of Ulm Ulm, - - 2013
We assessed the behavioral flexibility of the trawling long-legged bat, Macrophyllum macrophyllum (Phyllostomidae) in flight cage experiments by exposing it to prey suspended from nylon threads in the air and to food placed onto the water surface at varying distances to clutter-producing background (water plants). The bat revealed flexibility in ...
Ledogar Justin A - - 2013
Pitheciines (Pithecia, Chiropotes, and Cacajao) are a specialized clade of Neotropical seed predators that exhibit postcanine teeth with low and rounded cusps and highly crenulated occlusal surface enamel. Data on feeding ecology show that Pithecia consumes proportionally more leaves than other pitheciine species, and comparative studies demonstrate its greater molar ...
Figueroa Leonardo T - - 2012
Lithium, generally, occurs in barely trace amounts in ground water with few major exceptions. One of these is the northern area of Chile where all potable water and many of the food stuffs contain high levels of lithium. Surface water can contain between 100 and 10,000 times more than most ...
Lu Xiaonan - - 2012
Developing rapid analytical methods for bioactive components and predicting both the concentration and biological availability of nutraceutical components in foods is a topic of growing interest. Here, analysis of bioactive components and total antioxidant activity in food matrices using infrared spectroscopy coupled with chemometric predictive models is described. Infrared spectroscopy ...
Lioumbas John S JS Division of Chemical Technology, Department of Chemistry, Aristotle University of Thessaloniki, Thessaloniki, - - 2012
The various theoretical approaches that have been proposed for modeling heat and mass transport during deep-fat frying of potatoes do not take into account the effect of potato orientation with respect to gravity. This can be partly attributed to lack of systematic experimental information at different orientations. The objective of ...
Ferguson Sarah - - 2013
The potential for enhancement and recovery of latent fingerprints on a variety of foodstuffs has been investigated. In general, black magnetic powder and black powder suspensions appear to be the most successful enhancement techniques with a high number of ridge detail-developed prints over a selected time scale. Banana, apple and ...
Fernández A - - 2013
Cold atmospheric gas plasma treatment (CAP) is an alternative approach for the decontamination of fresh and minimally processed food. In this study, the effects of growth phase, growth temperature and chemical treatment regime on the inactivation of Salmonella enterica serovar Typhimurium (S. Typhimurium) by Nitrogen CAP were examined. Furthermore, the ...
Sawczyn Tomasz - - 2012
This study was undertaken to test the hypothesis that following exposure to insecticides, changes take place in the metabolism of carbohydrates and absorption in the midgut of insects. The Madagascar hissing cockroach (Gromphadorhina portentosa) was chosen for the experiment as a model organism, due to it being easy to breed ...
Melito Helen S HS Dept of Food, Bioprocessing and Nutrition Sciences, Campus Box 7624 North Carolina State Univ., Raleigh, NC 27695, USA. - - 2012
Infrared radiation may be used to simulate an immersion frying heat flux and create products with fried-like textures but lower fat contents. The objective of this study was to determine the process parameters needed to produce partially-fried, infrared-finished donuts comparable to fully-fried (control) donuts. A total of 8 different sets ...
Radwan Asma - - 2012
A negative food effect, i.e. a decrease in bioavailability upon the co-administration of compounds together with food, has been attributed particularly with high solubility/low permeability compounds (BCS class III). Different mechanisms have been proposed including intestinal dilution leading to a lower concentration gradient across the intestinal wall as well as ...
Wang Ting T Department of Food Science and Technology, The Ohio State University, Columbus, OH 43210, - - 2012
Real-time spectroscopic methods can provide a valuable window into food manufacturing to permit optimization of production rate, quality and safety. There is a need for cutting edge sensor technology directed at improving efficiency, throughput and reliability of critical processes. The aim of the research was to evaluate the feasibility of ...
Allred Laura K - - 2012
The EZ Gluten assay is a rapid immunochromatographic screening method for qualitative detection of gluten in raw and cooked foods and beverages and on environmental surfaces. This AOAC Performance Tested Method study evaluated the EZ Gluten assay as an effective method for the detection of gluten in four selected matrixes: ...
Yu Hailong - - 2012
Curcumin is a natural bioactive compound with many health-promoting benefits. Its low oral bioavailability hurdles its application in functional foods. In the present study, novel organogel-based nanoemulsions have been developed for oral delivery of curcumin and improvement of its bioavailability. Recently developed curcumin organogel was used as the oil phase ...
Werner Scott J - - 2012
Birds utilize ultraviolet (UV) wavelengths for plumage signaling and sexual selection. Ultraviolet cues may also be used for the process of avian food selection. The aim of our study was to investigate whether a UV cue and a postingestive repellent can be used to condition food avoidance in red-winged blackbirds ...
Rodriguez-Mateos Ana - - 2012
The beneficial effects of cocoa on vascular function are mediated by the absorption of monomeric flavanols into the circulation from the small intestine. As such, an understanding of the impact of the food matrix on the delivery of flavanols to the circulation is critical in assessing the potential vascular impact ...
Mulbry Walter - - 2012
Near-infrared spectroscopy (NIRS) and mid-infrared spectroscopy (MIRS) have been used for quantitative and/or qualitative analysis of a wide range of materials. The objective of this study was to investigate the potential of MIRS and NIRS for following the degradation of bio-based food utensils during composting. Polylactide (PLA)-based forks lost 34% ...
Heinrich Katie M - - 2012
To determine relationships between food and beverage signs and health. In 12 public housing neighborhoods, food and alcohol signs were counted for stores and restaurants. Health and demographic data were from 373 adults. Multilevel modeling showed higher BMI was related to more store and restaurant alcohol signs, higher blood pressure, ...
Arthur Frank H - - 2012
Abstract The juvenile hormone analog methoprene, and the chitin synthesis inhibitor novaluron, were evaluated by exposing late-stage larvae of Tribolium castaneum (Herbst) or Tribolium confusum (Jacqueline DuVal) (Coleoptera: Tenebrionidae) to it. The larvae were exposed to it in food material, on concrete, on plywood, and on floor tile. Larvae of ...
Jianu Calin - - 2012
The main objective of this work was to obtain a binary system of surface-active components (nonionic soap - alkaline and/or ammonium dodecylbenzenesulfonate) with potential competences in food hygiene, by accessing a scheme of classical reactions (cyanoethylation, total acid hydrolysis and stoichiometric neutralization with inorganic alkaline and/or organic ammonium bases) ...
Narra Madhusudan Reddy - - 2011
Sublethal effects of chlorpyrifos (CPF) and monocrotophos (MCP) on fish biochemical constituents were investigated along with the assessment of recovery response after cessation of intoxication. The fish, Clarias batrachus were exposed to 1.656 mg(-l) and 2.114 mg(-l) of CPF and MCP for 28 days. After 28 days, they were released ...
Valencia-Martín José L - - 2011
Objective:  To examine the association between alcohol consumption patterns and adherence to major food consumption guidelines in adults in Spain. Methods:  Telephone survey of 12,037 persons, representative of the population age 18 to 64 years in the region of Madrid, conducted from 2000 to 2005. The threshold between average moderate and ...
Hammes Walter P - - 2012
Within the universe of food fermentation processes the multi-purpose use of nitrate and/or nitrite is a unique characteristic of meat fermentations. These curing agents play a decisive role in obtaining the specific sensory properties, stability and hygienic safety of products such as fermented sausages, ham and, more recently, emulsion type ...
Gell Lucy - - 2011
Introduction and Aims. Unhealthy lifestyle behaviours can cluster to produce more detrimental overall health consequences than expected with a simple additive effect. This study aims to expand current knowledge of the nature and strength of the relationship between two such health behaviours, alcohol and diet, through analysis of household expenditure ...
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