Foods
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Lettuce Contamination and Survival of Salmonella Typhimurium and Listeria monocytogenes in Hydroponic Nutrient Film Technique Systems
Foods - Tập 11 Số 21 - Trang 3508
Hydroponic vegetable production is increasing globally, but there is a lack of
science-based recommendations to ensure their food safety. Specifically, there
is limited evidence for establishing water management strategies. The purpose of
this study was to determine the survival of Salmonella Typhimurium and
Listeria monocytogenes in commercial nutrient flow technology (NFT) systems
during the lif...
Transcriptomic Analysis of Pseudomonas aeruginosa Response to Pine Honey via RNA Sequencing Indicates Multiple Mechanisms of Antibacterial Activity
Foods - Tập 10 Số 5 - Trang 936
Pine honey is a unique type of honeydew honey produced exclusively in Eastern
Mediterranean countries like Greece and Turkey. Although the antioxidant and
anti-inflammatory properties of pine honey are well documented, few studies have
investigated so far its antibacterial activity. This study investigates the
antibacterial effects of pine honey against P. aeruginosa PA14 at the molecular
level us...
Current Insights into Monitoring, Bioaccumulation, and Potential Health Effects of Microplastics Present in the Food Chain
Foods - Tập 9 Số 1 - Trang 72
Microplastics (MPs) are considered an emerging issue as environmental pollutants
and a potential health threat. This review will focus on recently published data
on concentrations in food, possible effects, and monitoring methods. Some data
are available on concentrations in seafood (fish, bivalves, and shrimps), water,
sugar, salt, and honey, but are lacking for other foods. Bottled water is a
co...
Determination of Phenolic Compounds, Procyanidins, and Antioxidant Activity in Processed Coffea arabica L. Leaves
Foods - Tập 8 Số 9 - Trang 389
The effects of dry processing and maturity on antioxidant activity, total
phenolic content, total procyanidins, and identity of phenolic compounds in
coffee leaves were evaluated. Fresh coffee leaves were tray-dried at 40 °C for 8
h before total phenolic content, total procyanidins, and antioxidant activity
were analyzed. The drying process significantly (p < 0.05) improved the release
of total ph...
Analysis of Microbial Community Diversity on the Epidermis of Wine Grapes in Manasi’s Vineyard, Xinjiang
Foods - Tập 11 Số 20 - Trang 3174
Epiphytic microbial communities significantly impact the health and quality of
grape berries. This study utilized high-performance liquid chromatography and
high-throughput sequencing to explore the epiphytic microbial diversity and
physicochemical indicators in nine different wine grape varieties. In total,
1,056,651 high-quality bacterial 16S rDNA sequences and 1,101,314 fungal ITS
reads were us...
Nutritional Profiling and Preliminary Bioactivity Screening of Five Micro-Algae Strains Cultivated in Northwest Europe
Foods - Tập 10 Số 7 - Trang 1516
This study aimed to map the nutritional profile and bioactivities of five
microalgae that can be grown in Northwest Europe or areas with similar
cultivation conditions. Next to the biochemical composition, the in vitro
digestibility of carbohydrates, proteins, and lipids was studied for
Chlamydomonas nivalis, Porphyridium purpureum, Chlorella vulgaris,
Nannochloropsis gaditana, and Scenedesmus spe...
Proteomics-Based Methodologies for the Detection and Quantification of Seafood Allergens
Foods - Tập 9 Số 8 - Trang 1134
Seafood is considered one of the main food allergen sources by the European Food
Safety Authority (EFSA). It comprises several distinct groups of edible aquatic
animals, including fish and shellfish, such as crustacean and mollusks.
Recently, the EFSA recognized the high risk of food allergy over the world and
established the necessity of developing new methodologies for its control.
Consequently,...
Improvement in Emulsifying Capacity of Goose Liver Protein Treated by pH Shifting with Addition of Sodium Tripolyphosphate and Its Proteomics Analysis
Foods - Tập 11 Số 21 - Trang 3329
Goose liver isolate treated by pH shifting and pH shifting/non-enzyme
phosphorylation with goose liver isolate was used as a control. The functional
property differences in the protein and proteins involved in the interfacial
layer treated with pH shifting and non-enzyme phosphorylation were studied.
Compared with the goose protein isolates (GPIs) at pH 7.0, the GPIs treated by
pH shifting was not...
Amylose-Lipid Complex as a Fat Replacement in the Preparation of Low-Fat White Pan Bread
Foods - Tập 9 Số 2 - Trang 194
Amylose-lipid complex (ALC) was prepared with corn starch and stearic acid and
used as a shortening replacement in white pan bread preparation. ALCs were
prepared using various concentrations of stearic acid to corn starch (1%, 3%,
5%, and 7%) under different temperatures (55, 65, and 75 °C) and for different
durations of time (30, 60, and 120 min); then, their complexing properties were
assessed ...
Comparative Study of Physicochemical Properties and Starch Granule Structure in Seven Ginkgo Kernel Flours
Foods - Tập 10 Số 8 - Trang 1721
Ginkgo biloba L. is an important economic tree species in China, and its kernels
have been used as a popular food in Asian countries. Herein, the morphology,
basic chemical components, starch granule structures, and physicochemical
properties of kernel flours from seven ginkgo cultivars were investigated, and
their relationships were analyzed. The kernels were oval or spherical in shape,
with vari...
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