Comprehensive Reviews in Food Science and Food Safety

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Listeria monocytogenes in Aquatic Food Products—A Review
Comprehensive Reviews in Food Science and Food Safety - Tập 13 Số 5 - Trang 798-813 - 2014
Mansooreh Jami, Mahdi Ghanbari, Marija Zunabović­-Pichler, Konrad J. Domig, Wolfgang Kneifel
AbstractWith the increased demand for lightly preserved and/or ready‐to‐eat (RTE) food products, the prevalence of the foodborne pathogen Listeria monocytogenes has increased, which is a public health concern. The goal for this review is to discuss the incidence, epidemiological importance, and contamination routes of L. monocytogenes in various aquatic ecosystems, seafood products, and processing... hiện toàn bộ
Listeria monocytogenes in Vacuum‐Packed Smoked Fish Products: Occurrence, Routes of Contamination, and Potential Intervention Measures
Comprehensive Reviews in Food Science and Food Safety - Tập 13 Số 2 - Trang 172-189 - 2014
Restituto Tocmo, Katja Krizman, Wei Jie Khoo, Li Kai Phua, Min-Jeong Kim, Hyun‐Gyun Yuk
AbstractThe occurrence of Listeria monocytogenes in ready‐to‐eat (RTE) fish products is well documented and represents an important food safety concern. Contamination of this pathogen in vacuum‐packed (VP) smoked fish products at levels greater than the RTE food limit (100 CFU/g) has been traced to factors such as poor sanitary practices, contaminated processing environments, and temperature abuse... hiện toàn bộ
Perspectives and Trends in the Application of Photodynamic Inactivation for Microbiological Food Safety
Comprehensive Reviews in Food Science and Food Safety - Tập 18 Số 2 - Trang 402-424 - 2019
Vinayak Ghate, Weibiao Zhou, Hyun‐Gyun Yuk
AbstractPhotodynamic inactivation is a phenomenon that has the potential to cause microbial inactivation using visible light. It works on the principle that photosensitizers within the microbial cell can be activated using specific wavelengths to trigger a series of cytotoxic reactions. In the last few years, efforts to apply this intervention technology for food safety have been on the rise. This... hiện toàn bộ
Lipid Oxidation in Oil‐in‐Water Emulsions: Involvement of the Interfacial Layer
Comprehensive Reviews in Food Science and Food Safety - Tập 13 Số 5 - Trang 945-977 - 2014
Claire Berton‐Carabin, Marie‐Hélène Ropers, Claude Génot
AbstractMore polyunsaturated fats in processed foods and fewer additives are a huge demand of public health agencies and consumers. Consequently, although foods have an enhanced tendency to oxidize, the usage of antioxidants, especially synthetic antioxidants, is restrained. An alternate solution is to better control the localization of reactants inside the food matrix to limit oxidation. This rev... hiện toàn bộ
Influence of Pectin Structural Properties on Interactions with Divalent Cations and Its Associated Functionalities
Comprehensive Reviews in Food Science and Food Safety - Tập 17 Số 6 - Trang 1576-1594 - 2018
Miete Celus, Clare Kyomugasho, Ann Van Loey, Tara Grauwet, Marc Hendrickx
AbstractPectin is an anionic cell wall polysaccharide which is known to interact with divalent cations via its nonmethylesterified galacturonic acid units. Due to its cation‐binding capacity, extracted pectin is frequently used for several purposes, such as a gelling agent in food products or as a biosorbent to remove toxic metals from waste water. Pectin can, however, possess a large variability ... hiện toàn bộ
Pulsed Electric Field Processing of Orange Juice: A Review on Microbial, Enzymatic, Nutritional, and Sensory Quality and Stability
Comprehensive Reviews in Food Science and Food Safety - Tập 12 Số 5 - Trang 455-467 - 2013
Roman Buckow, Sieh Ng, Stefan Toepfl
AbstractDuring the last decades pulsed electric field (PEF) processing received considerable attention due to its potential to enhance food products or create alternatives to conventional methods in food processing. It is generally acknowledged that PEF processing can deliver safe and chill‐stable fruit juices with fresh‐like sensory and nutritional properties. Relatively low‐processing temperatur... hiện toàn bộ
Outbreaks Associated with Fresh Produce: Incidence, Growth, and Survival of Pathogens in Fresh and Fresh‐Cut Produce
Comprehensive Reviews in Food Science and Food Safety - Tập 2 Số s1 - Trang 78-141 - 2003
Linda J. Harris, J.N. Farber, Larry R. Beuchat, Mickey E. Parish, Trevor Suslow, E.H. Garrett, Frank F. Busta
Kinetic Modeling of Food Quality: A Critical Review
Comprehensive Reviews in Food Science and Food Safety - Tập 7 Số 1 - Trang 144-158 - 2008
M.A.J.S. van Boekel
ABSTRACT: This article discusses the possibilities to study relevant quality aspects of food, such as color, nutrient content, and safety, in a quantitative way via mathematical models. These quality parameters are governed by chemical, biochemical, microbial, and physical changes. It is argued that the modeling of such quality aspects is in fact kinetic modeling. Therefore, attention is paid to c... hiện toàn bộ
Application of extrusion technology in plant food processing byproducts: An overview
Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 1 - Trang 218-246 - 2020
William Leonard, Pangzhen Zhang, Danyang Ying, Zhongxiang Fang
AbstractThe food processing industry generates an immense amount of waste, which leads to major concerns for its environmental impact. However, most of these wastes, such as plant‐derived byproducts, are still nutritionally adequate for use in food manufacturing. Extrusion is one of the most versatile and commercially successful processing technologies, with its widespread applications in the prod... hiện toàn bộ
Nanomaterial‐based biosensors for sensing key foodborne pathogens: Advances from recent decades
Comprehensive Reviews in Food Science and Food Safety - Tập 19 Số 4 - Trang 1465-1487 - 2020
Ruyuan Zhang, Tarun Belwal, Li Li, Xingyu Lin, Yanqun Xu, Zisheng Luo
AbstractFoodborne pathogen contamination has become a severe threat to human health. Traditional methods for foodborne pathogen detection have several disadvantages, including long detection time, low sensitivity, and low selectivity. The emergence of multiple excellent nanomaterials enables the construction of novel biosensors for foodborne pathogen detection. Based on the outstanding properties ... hiện toàn bộ
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