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Preparation and characterisation of food grade chitosan from housefly larvae
Musca domestica commercial applications chitin insect derivates
2014/2/25
The preparation and characterisation of food-grade chitosan from housefly larvae are reported. A refinement procedure was developed to remove larval mouth hooks from the primary chitosan product, whic...
Polysaccharides from Probiotics: New Developments as Food Additives
polysaccharide exopolysaccharide probiotic glucan prebiotic
2011/2/24
Microbial polysaccharides with nutraceutical potential and bioactive properties have
been investigated in detail during the last few decades. There is an increasing demand in
food industries for liv...
Seasonality of Food Supply, Coping Strategies and Child Nutritional Outcome in Sabatia-Kenya
Coping strategies dietary diversity food availability
2010/9/30
This study was conducted in Kenya. Samples of children and caregivers were selected using the EPI method. Food vendors and procurement strategy, demographic and socio-economic indicators of household ...
Functional and Physical Properties of Bovine Plasma Proteins as a Function of Processing and pH, Application in a Food Formulation
Freeze-drying minced meat protective agent
2010/9/30
The combined effects of ultrafiltration and freeze drying stages, and the incorporation of a stabilizing agent on selected functional and physical properties of bovine plasma proteins, were evaluated ...
Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
proteomics food proteins and peptides food quality food safety
2010/12/21
Human food is a very complex biological mixture and food processing and safety are
very important and essential disciplines. Proteomics technology using different high-performance separation techniqu...
Photodynamic Inactivation of Food Pathogen Listeria monocytogenes
photosensitization nonthermal inactivation of L. monocytogenes biofilms
2010/10/14
The aim of this study is to examine the possibility to inactivate food pathogen Listeria
monocytogenes by nonthermal antimicrobial treatment – photosensitization. L. monocytogenes
was incubated with...
Trans Fatty Acids in Food and Their Influence on Human Health
trans fatty acids human nutrition human health hydrogenated fats
2010/10/14
Hydrogenated oils tend to have a higher trans fatty acid (TFA) content than oils that
do not contain hydrogenated fats. Prospective epidemiological and case-control studies
support a major role of T...
Inactivation of food spoilage bacteria by high pressure processing: Evaluation with conventional media and PCR–DGGE analysis
High pressure processing RNA extraction DGGE Active species Sliced cooked ham
2012/8/14
Microbial diversity and dynamic changes of sliced vacuum-packed cooked ham during refrigerated storage (0–90 days) after high pressure processing (400 MPa at 22 _C for 10 min) was investigated by usin...
USDA Announces Resources to Improve Emergency Food Assistance Programs and Infrastructure
Resources Emergency Food Assistance Programs and Infrastructure
2010/4/29
Agriculture Secretary Tom Vilsack today announced the availability of resources to strengthen the capacity of the Nation's emergency feeding network to meet the needs of the increasing numbers of peop...
Collection of food relevant microscopic fungi under the Czech national programme of protection of genetic resources of economically significant microorganisms – a short report
food contaminants toxigenic fungi Culture Collection of Fungi (CCF) fungal strains free of charge
2014/2/27
A unique project exists in the Czech Republic, namely the Czech National Programme of Protection of Genetic Resources of Economically Significant Microorganisms and Tiny Animals (NPPGR), which include...
Nitrogen content, dietary fiber, and digestibility in algal food products
algae cyanobacteria nitrogen digestibility dietary fiber
2014/2/27
The basic nutritional aspects and parameters of freshwater and marine algal food products are described. Blue-green algae (Spirulina pacifica, S. platensis), green algae (Chlorella pyrenoidosa), red a...
Perfluorinated compounds: occurrence of emerging food contaminants in canned fish and seafood products
perfluorinated compounds contamination fish seafood canned products charcoal liquid chromatography tandem mass spectrometry
2014/2/27
The contamination levels of perfluorooctanoic acid (PFOA), perfluorooctane sulfonate (PFOS) and perfluorooctane sulfonamide (FOSA), which represent an important subgroup of the environmental contamina...
Microbial contamination after sanitation of food contact surfaces in dairy and meat processing plants
food safety microbial contamination bacterial biofilm resistance sanitation efficiency
2014/2/27
The occurrence of Listeria monocytogenes, Salmonella spp., Bacillus cereus, Staphylococcus spp., Enterococcus spp., and Escherichia coli in raw food materials, food products, and on food contact surfa...
Food protein: Food colour interactions and its application in rapid protein assay
Carmoisine food proteins staining agent PAGE tryptic digestibility
2014/2/27
The uniform distribution of colours as additives in a majority of the food systems is a reliable indication that one or more components of foods are able to bind with colour molecules and act as their...
Prevention of ochratoxin A contamination of food and ochratoxin A detoxification by microorganisms – a review
ochratoxin A prevention detoxification bacteria microscopic fungi
2014/2/27
Ochratoxin A is a mycotoxin produced by several fungal species of the genera Aspergillus and Penicillium. This mycotoxin is nephrotoxic, immunosupressive, teratogeni, and carcinogenic to animals and h...