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Journal of Food Science

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https://www.readbyqxmd.com/read/28644573/characteristics-of-integrons-and-associated-gene-cassettes-in-antibiotic-resistant-escherichia-coli-isolated-from-free-ranging-food-animals-in-china
#1
Mujeeb Ur Rehman, Hui Zhang, Shucheng Huang, Muhammad Kashif Iqbal, Khalid Mehmood, Houqiang Luo, Jiakui Li
We investigated the occurrence of integrons in antibiotic-resistant Escherichia coli strains isolated from free-ranging food animals, including yaks, piglets, and chickens, in China, and characterized the gene cassettes harbored within the integrons. We examined 432 E. coli strains that exhibited resistance to at least one class of antibiotics. Integrase genes and associated gene cassettes were characterized by polymerase chain reaction (PCR) analysis, restriction fragment-length polymorphism, DNA sequencing, conjugation experiments, and plasmid analysis...
June 23, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28644572/corrigendum
#2
EDITORIAL
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No abstract text is available yet for this article.
June 23, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631823/a-comparative-study-between-labeling-and-reality-the-case-of-phytochemical-composition-of-commercial-pomegranate-based-products
#3
Marina Cano-Lamadrid, Leontina Lipan, Ángel Calín-Sánchez, Francisca Hernández, Ángel A Carbonell-Barrachina
Manufacturers are deeply involved in the development of new pomegranate-based products, which have acquired great prestige due to many studies proving their potential health benefits. Commercial pomegranate products including capsules and supplements and juices and nectars were assayed. The contents of the key phytochemical compounds (punicalagin, ellagic acid, and total polyphenolic content) and the associated antioxidant capacity (DPPH(•) , ABTS(•+) , and FRAP) were analyzed. The experimental ranges of punicalagin and ellagic acid contents were 0...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631820/dietary-intake-of-structured-lipids-with-different-contents-of-medium-chain-fatty-acids-on-obesity-prevention-in-c57bl-6j-mice
#4
Shengmin Zhou, Yueqiang Wang, Yuanrong Jiang, Zhongfei Zhang, Xiangjun Sun, Liangli Lucy Yu
Three medium- and long-chain triacylglycerols (MLCT) with different contents of medium-chain fatty acids (MCFA) (10% to 30%, w/w) were prepared and evaluated for their anti-obesity potential in C57BL/6J mice. The group fed with a high fat diet of MLCT containing 30% (w/w) MCFA showed significantly decreased body weight and fat mass (P < 0.05) relative to the control mice fed an obesity-inducing high fat rapeseed oil diet. In addition, serum parameters including triacylglycerols, total cholesterol, glucose, high-density lipoprotein cholesterol, low-density lipoprotein cholesterol, apolipoprotein A1 and apolipoprotein B in the treatment group fed with 30% (w/w) MCFA were close to those of mice fed with a low fat rapeseed oil diet, but significantly different (P < 0...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631818/inactivation-of-bacillus-cereus-spores-on-red-chili-peppers-using-a-combined-treatment-of-aqueous-chlorine-dioxide-and-hot-air-drying
#5
Songyi Kim, Huyong Lee, Jee-Hoon Ryu, Hoikyung Kim
The effect of a combined treatment using aqueous chlorine dioxide (ClO2 ) and hot-air drying to inactivate Bacillus cereus spores on red chili peppers was evaluated. Ten washed and dried pepper samples, each comprising half of a single pepper (Capsicum annuum L.), were inoculated with B. cereus spore suspension. The inoculated samples were washed with sodium hypochlorite (NaOCl; 50, 100, or 200 μg/mL) or ClO2 (50, 100, or 200 μg/mL) solution for 1 min and then air-dried (25 ± 1 °C, 47 ± 1% relative humidity), which was followed by drying with hot air at 55 °C for up to 48 h...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631814/germination-assisted-enzymatic-hydrolysis-can-improve-the-quality-of-soybean-protein
#6
Hui Yang, Xin Li, Jinyan Gao, Ping Tong, Anshu Yang, Hongbing Chen
This study aimed to investigate the effects of combined germination and Alcalase hydrolysis on the quality of soybean protein. Protein profiles, water solubility, foaming and emulsifying properties, thixotropic properties, and in vitro protein digestibility (IVPD) were tested, the chemical score (CS), essential amino acid index (EAAI), and protein efficiency ratio (PER) of soybean protein were also defined. The combined treatment of germination and Alcalase hydrolysis remarkably improved the solubility, emulsification activity index, emulsion stability index, and foaming capacity of soybean protein...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631811/the-effects-of-fat-structures-and-ice-cream-mix-viscosity-on-physical-and-sensory-properties-of-ice-cream
#7
Julia Amador, Rich Hartel, Scott Rankin
The purpose of this work was to investigate iciness perception and other sensory textural attributes of ice cream due to ice and fat structures and mix viscosity. Two studies were carried out varying processing conditions and mix formulation. In the 1st study, ice creams were collected at -3, -5, and -7.5 °C draw temperatures. These ice creams contained 0%, 0.1%, or 0.2% emulsifier, an 80:20 blend of mono- and diglycerides: polysorbate 80. In the 2nd study, ice creams were collected at -3 °C draw temperature and contained 0%, 0...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631810/flavonoids-of-lotus-nelumbo-nucifera-seed-embryos-and-their-antioxidant-potential
#8
Mingzhi Zhu, Ting Liu, Chunyun Zhang, Mingquan Guo
Flavonoids from lotus (Nelumbo nucifera) seed embryos were fractionated over a macroporous resin chromatography into 2 main fractions (I and II), and subsequently identified by high-performance liquid chromatography coupled with tandem mass spectrometry (HPLC-MS(2) ). Sixteen flavonoids were identified in lotus seed embryos, including 8 flavonoid C-glycosides and 8 flavonoid O-glycosides, in which the flavonoid C-glycosides were the main flavonoids. Among them, 2 flavonoid O-glycosides (luteolin 7-O-neohesperidoside and kaempferol 7-O-glucoside) were identified in lotus seed embryos for the 1st time...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631807/compositional-analyses-and-shelf-life-modeling-of-njangsa-ricinodendron-heudelotii-seed-oil-using-the-weibull-hazard-analysis
#9
Harold K Abaidoo-Ayin, Prince G Boakye, Kerby C Jones, Victor T Wyatt, Samuel A Besong, Stephen E Lumor
This study investigated the compositional characteristics and shelf-life of Njangsa seed oil (NSO). Oil from Njangsa had a high polyunsaturated fatty acid (PUFA) content of which alpha eleostearic acid (α-ESA), an unusual conjugated linoleic acid was the most prevalent (about 52%). Linoleic acid was also present in appreciable amounts (approximately 34%). Our investigations also indicated that the acid-catalyzed transesterification of NSO resulted in lower yields of α-ESA methyl esters, due to isomerization, a phenomenon which was not observed under basic conditions...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631806/increasing-oil-concentration-affects-consumer-perception-and-physical-properties-of-mayonnaise-type-spreads-containing-kcl
#10
Damir Dennis Torrico, Witoon Prinyawiwatkul
Reducing sodium intakes remains a global challenge for the food industry. KCl is a potential salt substitute but imparts bitterness when used at high concentrations. Little is known about how oil concentrations (OC) affect consumers' perception of saltiness and bitterness in emulsion products such as mayonnaise containing KCl. We evaluated consumers' perception and physical properties of mayonnaise-type spreads at various oil and tastant (NaCl or KCl) concentrations. Consumers (N = 306) evaluated saltiness, bitterness, overall taste liking (OTL) and purchase intent (PI)...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28631803/a-gompertz-model-approach-to-microbial-inactivation-kinetics-by-high-pressure-processing-hpp-model-selection-and-experimental-validation
#11
Vinicio Serment-Moreno, Claudio Fuentes, José Antonio Torres, Jorge Welti-Chanes
A recently proposed Gompertz model (GMPZ) approach describing microbial inactivation kinetics by high-pressure processing (HPP) incorporated the initial microbial load (N0 ) and lower microbial quantification limit (Nlim ), and simplified the dynamic effects of come-up time (CUT). The inactivation of Listeria innocua in milk by HPP treatments at 300, 400, 500, and 600 MPa and pressure holding times (thold ) ≤10 min was determined experimentally to validate this model approach. Models based on exponential, logistic-exponential, and inverse functions were evaluated to describe the effect of pressure on the lag time (λ) and maximum inactivation rate (μmax ), whereas the asymptote difference (A) was fixed as A = log10 (N0 /Nlim )...
June 20, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28627772/bactericidal-effect-of-calcium-oxide-scallop-shell-powder-against-pseudomonas-aeruginosa-biofilm-on-quail-egg-shell-stainless-steel-plastic-and-rubber
#12
Soo-Jin Jung, Shin Young Park, Seh Eun Kim, Ike Kang, Jiyong Park, Jungwon Lee, Chang-Min Kim, Myung-Sub Chung, Sang-Do Ha
The aim of this study was to evaluate the bactericidal effect of calcium oxide (CaO) against Pseudomonas aeruginosa biofilms on quail eggshells and major egg contacting surfaces (stainless steel, plastic, and rubber). The samples were subjected to CaO treatments (0%, 0.01%, 0.05%, 0.10%, 0.15%, 0.20%, 0.25%, and 0.30%) for 1 min. All the CaO treatments significantly reduced P. aeruginosa biofilms on all tested surfaces as compared to controls. In comparison of biofilm stability, the strongest and most resistant biofilm was formed on eggshell against the CaO treatment, followed by rubber, stainless steel, and plastic...
June 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28627716/a-cherry-seed-derived-spice-mahleb-is-recognized-by-anti-almond-antibodies-including-almond-allergic-patient-ige
#13
Kyle A Noble, Changqi Liu, Shridhar K Sathe, Kenneth H Roux
There are a number of examples of immunologic cross-reactivity elicited by pollens, fruits, seeds, and nuts of closely related plant species. Such cross-reactivity is of particular concern for patients with food allergies. In this report, we investigated a spice (mahleb) that is prepared from the kernel of the St. Lucie cherry, Prunus mahaleb, for cross-reactivity with almond (Prunus dulcis), using enzyme-linked immunosorbent assay (ELISA) and Western blot. Almond and mahleb are members of the same genus. Cross-reactivity between the mahleb and almond was demonstrated by reaction of cherry and almond kernel protein extracts with antibodies raised against almond proteins...
June 19, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28621456/absorption-distribution-and-excretion-of-four-forms-of-titanium-dioxide-pigment-in-the-rat
#14
Thomas P Farrell, Berna Magnuson
Titanium dioxide (TiO2 ) is a white color additive that has a long history of global approval and use in food. There is, however, considerable confusion regarding the applicability of the biological effects of novel, engineered, nano-sized forms of TiO2 developed for nonpigmentary applications to the safety of oral exposure to food grade TiO2 pigment. The objective of this study was to assess the absorption, distribution, and routes of excretion in rats after oral exposure to food grade TiO2 . Four different grades of TiO2 (200 ppm) or control (0 ppm) diets were fed to rats for 7 consecutive days, followed by control diet only for 1, 24, or 72 h...
June 16, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28621455/addition-of-rifampicin-to-bolton-broth-to-inhibit-extended-spectrum-%C3%AE-lactamase-producing-escherichia-coli-for-the-detection-of-campylobacter
#15
Jung-Whan Chon, Young-Ji Kim, Young-Jo Kim, Ji Young Jung, Dongryeoul Bae, Saeed Khan, Kun-Ho Seo, Kidon Sung
Exponential growth of extended-spectrum β-lactamase (ESBL)-producing Escherichia coli in Campylobacter media has become a common problem for the detection of Campylobacter in chicken meats. We investigated the minimum inhibitory concentration of 40 ESBL-producing E. coli isolates from meats obtained from various countries against antibacterial agents in Bolton broth (cefoperazone, vancomycin, and trimethoprim). All ESBL-producing E. coli strains were resistant to cefoperazone and vancomycin, whereas 50% of them were resistant to trimethoprim and grew in Bolton broth...
June 16, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28621445/nutritional-and-functional-bioactivity-value-of-selected-azorean-macroalgae-ulva-compressa-ulva-rigida-gelidium-microdon-and-pterocladiella-capillacea
#16
Lisete Paiva, Elisabete Lima, Ana Isabel Neto, Massimo Marcone, José Baptista
This study presents information on the biochemical composition (dry weight basis), nutritional aspects, and angiotensin I-converting enzyme (ACE) inhibitory properties of selected macroalgae (Ulva compressa, Ulva rigida, Gelidium microdon, and Pterocladiella capillacea) from Azores. Moisture content was very high (83.2% to 90.0% of fresh weight). Total dietary fiber (33.7% to 41.0%) that presented a good balance of both soluble and insoluble fibers (15.5% to 19.2% and 18.2% to 21.8%, respectively) was the most abundant component in these macroalgae...
June 16, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28621438/moderate-alcoholic-beer-consumption-the-effects-on-the-lipid-profile-and-insulin-sensitivity-of-adult-men
#17
Luciana C Nogueira, Rafaela F do Rio, Pablo C B Lollo, Isabel M P L V O Ferreira
Beer is the most consumed alcoholic beverage in the world. The purpose was to compare the effects of consuming alcoholic beer (AB) and nonalcoholic beer (NAB) on the biochemical blood parameters. Two beers were produced under known and controlled conditions from the same raw material, NAB (0.6%, v/v) and AB with the addition of 6% grain alcohol. Fifteen healthy adult men (aged 20 to 57 y) underwent 3 treatments (30 d per treatment). In Treatment 1 (Baseline), they followed their usual diet without drinking any alcoholic beverage; in Treatment 2, they added the daily consumption of 330 mL NAB; and in Treatment 3, they added the daily consumption of 330 mL AB...
June 16, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28613443/green-pea-and-garlic-puree-model-food-development-for-thermal-pasteurization-process-quality-evaluation
#18
Ellen R Bornhorst, Juming Tang, Shyam S Sablani, Gustavo V Barbosa-Cánovas, Fang Liu
Development and selection of model foods is a critical part of microwave thermal process development, simulation validation, and optimization. Previously developed model foods for pasteurization process evaluation utilized Maillard reaction products as the time-temperature integrators, which resulted in similar temperature sensitivity among the models. The aim of this research was to develop additional model foods based on different time-temperature integrators, determine their dielectric properties and color change kinetics, and validate the optimal model food in hot water and microwave-assisted pasteurization processes...
June 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28613441/impacts-of-cellulose-fiber-particle-size-and-starch-type-on-expansion-during-extrusion-processing
#19
Sravya Kallu, Ryan J Kowalski, Girish M Ganjyal
Objective of this study was to understand the impacts of cellulose fiber with different particle size distributions, and starches with different molecular weights, on the expansion of direct expanded products. Fiber with 3 different particle size distributions (<125, 150 to 250, 300 to 425 μm) and 4 types of starches representing different amylose contents (0%, 23%, 50%, and 70%) were investigated. Feed moisture content (18 ± 0.5 % w.b) and extruder temperature (140 °C) were kept constant and only the extruder screw speed was varied (100, 175, and 250 rpm) to achieve different specific mechanical energy inputs...
June 14, 2017: Journal of Food Science
https://www.readbyqxmd.com/read/28613409/molecular-cloning-and-characterizations-of-xylanase-inhibitor-protein-from-wheat-triticum-aestivum
#20
Xinyu Liu, Yakun Zhang, Zhaohui Wei, Hongge Chen, Xincheng Jia
Xylanase inhibitor proteins (XIPs) were regarded to inhibit the activity of xylanases during baking and gluten-starch separation processes. To avoid the inhibition to xylanases, it is necessary to define the conditions under which the inhibition takes place. In this study, we cloned the XIP gene from 2 different variety of Triticum aestivum, that is, Zhengmai 9023 and Zhengmai 366, and investigated the properties of XIP protein expressed by Pichia pastoris. The results showed that the 2 XIP genes (xip-9023 and xip-366) were highly homologous with only 3 nucleotide differences...
June 14, 2017: Journal of Food Science
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