Food

Bioprocess of robusta cherry coffee with polyphenol oxidase and quality enhancement
Flavor plays an important role in consumer satisfaction and influences further consumption of foods. Robusta coffee is rich in caffeine and phenolics and is undesirable for coffee connoisseurs compared to arabica coffee. The exogenous polyphenol oxidase (4,000 U/ml) was extracted from the fruiting bodies of Pleurotus florida otherwise referred as the oyster mushroom. The polyphenol oxidase (PP...


A Comparative Study of Changes in Microbiological Quality and Physicochemical Properties of N2-Infused and N2-Degassed Banana Smoothies After High Pressure Processing
The microbiological changes in N2-infused and N2-degassed banana smoothies subjected to high pressure processing (HPP) at 350–550 MPa for 2–10 min were compared. The counts of total aerobic bacteria (TAB) and yeasts and molds (Y & M) of N2-infused banana smoothies were lower when compared with N2-degassed samples/ones. The N2-infused samples were treated by HPP at 550 MPa for 10 min...
Application of Electronic Nose with Multivariate Analysis and Sensor Selection for Botanical Origin Identification and Quality Determination of Honey
Characterization of the botanical origin and quality of honeys is of great importance and interest in agriculture. In this study, an electronic nose (e-nose) was applied for identifying the botanical origin of honey as well as determining their main quality components such as glucose, fructose, hydroxymethylfurfural (HMF), amylase activity (AA), and acidity. Principal component analysis (PCA) a...


Kinetics of Food Quality Changes During Thermal Processing: a Review
Thermal treatments are extensively used in the food industry for control of pathogenic and spoilage microorganisms and spoilage enzymes. Food quality degradation during those treatments can be a major concern for consumer acceptance. Kinetic studies and mathematical models on quality changes of foods are essential in proper design of thermal treatments to ensure consumer satisfaction. This stud...
Mycotoxins in cereals and cereal products in Slovenia – Official control of foods in the years 2008–2012
In this study, 290 different cereals and cereal products, sampled on Slovenian market under official control in the years 2008–2012, were investigated on the presence of mycotoxins: aflatoxins (AF), ochratoxin A (OTA), fumonisins B1 and B2 (FB), deoxynivalenol (DON), zearalenone (ZON) and T-2/HT-2 toxins. used for mycotoxins determination, high performance liquid chromatography (HPLC), liquid...


Growth potential of Listeria monocytogenes in traditional Austrian cooked-cured meat products
European Union legislation limits for Listeria monocytogenes in ready-to-eat foods are based on whether or not foods favour the multiplication of this bacterium. The latter is defined by criteria for water activity (a w), pH and shelf-life. We studied a peculiar group of traditional Austrian meats implicated in foodborne listeriosis made from cured cooked comminuted meat with gelatin/aspic (Pre...
Geobacillus stearothermophilus ATCC 7953 spore chemical germination mechanisms in model systems
Bacterial endospores through their strong resistance to both chemical and physical hurdles constitute a risk for food industry. Inactivation strategies are based on thermal and/or chemical treatments but rely on incomplete knowledge of the mechanisms of inactivation. Alternative strategies were suggested to achieve food safety while improving product quality. One of them relies on the successiv...

Biochemical and microbial characterization of cassava inocula from the three main attieke production zones in Côte d'Ivoire
Attieke is one of the few products whose fermentation is not spontaneous but involves the use of an inoculum. In Côte d'Ivoire, country of attieke origin, as various traditional inocula are used for attieke production, the present study on inocula from the three main attieke producers ethnic groups (Adjoukrou, Alladjan and Ebrié) was performed to establish a scientific database of characteris...
Inhibition of the growth and ochratoxin A production by Aspergillus carbonarius and Aspergillus ochraceus in vitro and in vivo through antagonistic yeasts
Aspergillus carbonarius (AC) and Aspergillus ochraceus (AO) are the major ochratoxin A (OTA)-producing fungi isolated from grapes. Seventy-three yeast strains from 10 species were tested for their capabilities in inhibiting the growth and OTA production by AC and AO in agar medium and grape berries using a co-culture method for in vitro and in vivo experiments, respectively. showed that five ...

The effect of household processing on the decline pattern of dimethomorph in pepper fruits and leaves
The effects of various household processes, including washing, boiling, frying, parboiling, and drying under different conditions (water amount, boiling times, and temperatures) on the residual levels of dimethomorph were evaluated in pepper fruits and leaves grown under plastic greenhouse conditions. The original quick, easy, cheap, effective, rugged, safe (QuEChERS) method (after modification...
Presence of aflatoxin M1 in white and hard cheese samples from Serbia
The level of aflatoxin M1 (AFM1) in 54 samples of white and hard type of cheese produced in Serbia was investigated using ultra-high performance liquid chromatography coupled with tandem mass spectrometry (UHPLC-MS/MS). Two methodologies were developed for sample extraction, separately for white and hard type of cheese. The first one involved sample extraction with mixture of acetonitrile/water...

A new insight into the adsorption mechanism of patulin by the heat-inactive lactic acid bacteria cells
The primary objective of this study was to identify the characteristics of the heat-inactived lactic acid bacteria (LAB) cells involved in the adsorption of patulin. The bacterial cells were characterized by Scanning Electron Microscopy coupled with Energy Dispersive X-Ray Spectroscopy (SEM-EDS), Transmission Electron Microscopy (TEM) and Brunauer–Emmett–Teller (BET) technique. The patulin-...
Foodborne disease risk factors among women in Riyadh, Saudi Arabia
The burden of foodborne diseases in Saudi Arabia is currently unknown. The objective of this study was to identify risk factors associated with these diseases among women in Riyadh. A cross-sectional study was carried out from March to July, 2013 where participants' responses indicated that they were at risk of these diseases through improper food-holding temperature (45.28%), inadequate cookin...
Presence, changes and technological properties of yeast species during processing of pastirma, a Turkish dry-cured meat product
In this study, alterations in yeast dynamics during pastirma processing, and technological (growth at different pH, temperature and NaCl conditions, lytic and enzymes activity) properties of yeast strains were investigated. The pH values of pastirma samples increased throughout pastirma processing, while moisture and water activity (a w) decreased. Initial yeast population decreased from 4.42 l...
Comparison of the RAPID-B® flow cytometer and the BAX® system for the detection of non-O157 shiga toxin-producing Escherichia coli (STEC) in beef products
The beef industry continues to be interested in reliable rapid detection technologies for shiga toxin-producing Escherichia coli (STEC). Current rapid technologies require several hours of pre-enrichment and additional time on the rapid technology instrument. A flow cytometer-based system (RAPID-B®) has been shown to improve the turn-around for results with a more rapid pre-enrichment requirin...