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Physiological Studies and Antibiotic Resistance Profile of Bacterial Pathogen Isolated from Some Nigerian Fast Food
Antibiotic Resistance Profile Physiological Studies
2016/6/1
Most food handlers in fast food centers have no knowledge of food safety practices and of prevention of food-borne diseases which has resulted in the transmission of food-borne pathogens to the people...
Lutein Content in Marigold Flower (Tagetes erecta L.) Concentrates used for Production of Food Supplements
Tagetes erecta L. carotenoids RP-HPLC
2014/11/28
The RP-HPLC with UV-VIS DAD detection was employed for the separation, identification, and quantification of
lutein content in Marigold flower (Tagetes erecta L.) concentrates used for the productio...
Changes in wheat starch grains using different cooking methods：Insights into ancient food processing techniques
cooking experiments food processing starch grains analysis Triticum aestivum
2014/1/16
We investigate the morphological changes in starch grains from wheat (Triticum aestivum) using different cooking methods (boiling, steaming, frying, and baking). We compare the cooked starch grains wi...
Real-time PCR with internal amplification control for the detection of Cronobacter spp. (Enterobacter sakazakii) in food samples
Cronobacter spp. (Enterobacter sakazakii) Real-time PCR Internal amplification control Detection Food
2012/8/14
Cronobacter spp. (Enterobacter sakazakii) is an opportunistic pathogen and is linked with life-threatening infections in neonates. The organism has been isolated from a wide variety of foods and envir...
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...
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...
Recent Research Trends in Transglutaminase Technology for Food Processing
transglutaminase cross-link food protein protein modification
2009/7/8
Based on the hypothesis that cross-links contribute considerably to the physicochemical and functional properties of protein, we examined the usefulness of the cross-linking enzyme transglutaminase (T...
Some Characteristics of Rice Paper of Vietnamese Traditional Food (Vietnamese Spring Rolls)
traditional food rice paper rice protein
2009/7/8
Rice papers made of non-glutinous rice are a common food item in Vietnam and Thailand. Called as Banh Da Nem in Vietnam, rice papers are used very often in the making of a traditional dish called Nem,...
Development of Food Kansei Model and Its Application for Designing Tastes and Flavors of Green Tea Beverage
Food Kansei Model green tea beverage principal component analysis
2009/6/18
The Food Kansei Model has been developed to formulate the causal relationships between the analyzed characteristics and perceived quality of food products. It was applied to correlate the physicochemi...
Analysis and Control of Ice Crystal Structure in Frozen Food and Their Application to Food Processing
ice fraction effective thermal conductivity pressure-shift freezing
2009/6/18
The large differences in thermal properties between water and ice cause thermal properties of frozen food to be strongly dependent on ice fraction, which is a function of solute concentration and temp...
Effect of Food Additives on Texture and Smell of Silver Carp（Hypophthalmichthys molitrix）Mince
fish mince binding properties sensory characteristics
2009/6/17
Characteristics of silver carp mince mixed with food additives, such as vital gluten, soy protein isolate, polysaccharides (β-1,3-glucan and potato starch), transglutaminase (TG-ase) and cyclodextrin,...
Effect of Lactobacillus lactis cremoris Isolated from Kefir against Food Spoilage Bacteria
lactis cremoris Food Spoilage
2016/5/31
The present study aims to control the food spoilage bacteria associated with food poisoning by LAB where it was isolated from kefir and identified as Lactobacillus lactis cremoris. Kefir is a deliciou...
Predicting Temperature during the Thermal Processing of Canned High-Viscosity Liquid Food
heat transfer analysis high-viscosity liquid food apparent viscosity
2009/5/31
This paper proposes a method for predicting the temperature in a metal can based upon the apparent viscosity of a liquid food, which was estimated from the initial temperature in the can under the con...
Microbiological Conditions of Frozen Shrimp in Different Food Market of Dhaka City
Microbiology Frozen Shrimp Food Market
2009/5/20
This study was carried out to evaluate the microbiological condition of the frozen shrimps found in the local markets and departmental chain shops of Dhaka city. Pathogenic bacterial load were found g...
The Influence of Brewer’s Yeast Autolysate and Lactic Acid Bacteria on the Production of a Functional Food Additive Based on Beetroot Juice Fermentation
beetroot lactic acid fermentation brewer’s yeast autolysate
2009/3/18
The importance of »functional foods« in the world is increasing, and the procedures for their production are under intense development. The goal of this paper is to optimise the production...