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https://www.readbyqxmd.com/read/28528305/characterization-of-estrogenic-and-androgenic-activity-of-phthalates-by-the-xenoscreen-yes-yas-in-vitro-assay
#1
Radosław Czernych, Milena Chraniuk, Paweł Zagożdżon, Lidia Wolska
The presented study investigates and compares the estrogenic and androgenic activities of commonly used diesters of phthalic acid (phthalates) using the XenoScreen YES/YAS assay. Phthalates are commonly used plasticizers in polymers dedicated for i.e. food and drug containers. Since phthalates are not chemically bonded to the polymer, they can leach or migrate from the polymer. Therefore, phthalates are identified as contaminants in a variety of consumer products. Investigation of estrogenic and androgenic activities of phthalates (DEP, DBP, BBP, DEHP and DINP) showed no significant effect of tested substances either on hERα or hAR receptors...
May 12, 2017: Environmental Toxicology and Pharmacology
https://www.readbyqxmd.com/read/28525761/impact-of-bioactive-packaging-systems-based-on-evoh-films-and-essential-oils-in-the-control-of-aflatoxigenic-fungi-and-aflatoxin-production-in-maize
#2
Eva M Mateo, José V Gómez, Irene Domínguez, Jose V Gimeno-Adelantado, Rufino Mateo-Castro, Rafael Gavara, Misericordia Jiménez
Aspergillus flavus and A. parasiticus are the most common fungal species associated with aflatoxin (AF) contamination of cereals, especially maize, and other agricultural commodities. AFB1, the most frequent and toxic metabolite, is a powerful hepatotoxic, teratogenic and mutagenic compound. Effective strategies to control these fungal species and AFs in food and feed are required. Active packaging film containing essential oils (EO) is one of the most innovative food packaging concepts. In this study, ethylene-vinyl alcohol (EVOH) copolymer films incorporating EO from Origanum vulgare (ORE), Cinnamomum zeylanicum (CIN) or their major active constituents, carvacrol (CAR) and cinnamaldehyde (CINHO), respectively, were developed and assayed to control growth of A...
May 11, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28481104/effect-of-morphology-and-size-of-halloysite-nanotubes-on-functional-pectin-bionanocomposites-for-food-packaging-applications
#3
Maziyar Makaremi, Pooria Pasbakhsh, Giuseppe Cavallaro, Giuseppe Lazzara, Yoong Kit Aw, Sui Mae Lee, Stefana Milioto
Pectin bionanocomposite films filled with various concentrations of two different types of halloysite nanotubes were prepared and characterized in this study as potential films for food packaging applications. The two types of halloysite nanotubes were long and thin (patch) (200-30 000 nm length) and short and stubby (Matauri Bay) (50-3000 nm length) with different morphological, physical, and dispersibility properties. Both matrix (pectin) and reinforcer (halloysite nanotubes) used in this study are considered as biocompatible, natural, and low-cost materials...
May 15, 2017: ACS Applied Materials & Interfaces
https://www.readbyqxmd.com/read/28475926/headspace-oxygen-as-a-hurdle-to-improve-the-safety-of-in-pack-pasteurized-chilled-food-during-storage-at-different-temperatures
#4
Nydia Muñoz, Kanishka Bhunia, Hongchao Zhang, Gustavo V Barbosa-Cánovas, Juming Tang, Shyam Sablani
This study investigated the use of headspace oxygen in a model food system to prevent the growth of anaerobic pathogenic bacteria in in-pack pasteurized food at various storage temperatures. Three model food formulations prepared with tryptic soy broth and three agar concentrations (0.1, 0.4 and 1.0%) were sealed without removing the air from the package in high oxygen barrier pouches (OTR=0.3cm(3)/m(2)·day·atm). Important properties influencing bacterial growth, including pH and water activity (aw) were determined...
April 26, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28463084/fate-of-salmonella-throughout-production-and-refrigerated-storage-of-tahini
#5
Yangjunna Zhang, Susanne E Keller, Elizabeth M Grasso-Kelley
Tahini, a low-moisture food that is made from sesame seeds, has been implicated in outbreaks of salmonellosis. In this study, the fate of Salmonella was determined through an entire process for the manufacture of tahini, including a 24-h seed soaking period before roasting, subsequent grinding, and storage at refrigeration temperature. Salmonella populations increased by more than 3 log CFU/g during a 24-h soaking period, reaching more than 7 log CFU/g. Survival of Salmonella during roasting at three temperatures, 95, 110, and 130°C, was assessed using seeds on which Salmonella was grown...
May 2, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28459616/effect-of-water-activity-on-the-thermal-tolerance-and-survival-of-salmonella-enterica-serovars-tennessee-and-senftenberg-in-goat-s-milk-caramel
#6
Oscar Acosta, Jessie Usaga, John J Churey, Randy W Worobo, Olga I Padilla-Zakour
The low thermal tolerance of Salmonella enterica in foods with intermediate moisture levels, such as caramel sauces, ensures that mild heat treatment is sufficient to achieve 5-log reductions of this pathogen. This treatment mitigates the risk posed by salmonellae in raw materials; however, recontamination might occur because of survival of the pathogen in products that are not heated before consumption. This study was conducted to evaluate the effect of water activity (aw) on the thermal tolerance and survival of S...
May 1, 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28458190/characterization-of-four-paenibacillus-species-isolated-from-pasteurized-chilled-ready-to-eat-meals
#7
Mariette Helmond, Masja N Nierop Groot, Hermien van Bokhorst-van de Veen
Food spoilage is often caused by microorganisms. The predominant spoilage microorganisms of pasteurized, chilled ready-to-eat (RTE) mixed rice-vegetable meals stored at 7°C were isolated and determined as Paenibacillus species. These sporeforming psychrotrophic bacteria are well adapted to grow in the starch-rich environment of pasteurized and chilled meals. Growth of the Paenibacillus isolates appeared to be delayed by decreased (<7°C) temperature or chilled temperature (7°C) combined with decreased pH (<5), increased sodium chloride (>5...
April 20, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28447535/natural-occurrence-of-fumonisins-and-characteristics-of-pamonhas-sweet-type-from-southern-brazil
#8
Bruna Aparecida Silva, Rafaela Rosa, Juliana Regina Silva, Geovana D Savi, Vildes Maria Scussel
Fresh and frozen pamonhas, a native Brazilian food made with sweet corn (Zea mays L.), similar to the Mexican tamal, which has been incorporated into the country's diet were investigated for fumonisins (FBs: FB1 and FB2) contamination and product characteristics. The laboratory conditions of the applied fumonisins method with liquid chromatography and fluorescence detection were validated. Five out of the total samples showed FBs contamination above the national maximum level (ML) of 1000-1500 µg/kg. Despite this, in 59...
April 27, 2017: Food Additives & Contaminants. Part B, Surveillance
https://www.readbyqxmd.com/read/28400207/the-safety-and-efficacy-of-growth-hormone-secretagogues
#9
REVIEW
John T Sigalos, Alexander W Pastuszak
INTRODUCTION: Growth hormone (GH) increases lean body mass, decreases fat mass, increases exercise tolerance and maximum oxygen uptake, enhances muscle strength, and improves linear growth. Long-term studies of GH administration offer conflicting results on its safety, which has led to strict Food and Drug Administration criteria for GH use. The potential drawbacks of exogenous GH use are believed to be due in part to impaired regulatory feedback. AIM: To review the literature on GH secretagogues (GHSs), which include GH-releasing peptides and the orally available small-molecule drug ibutamoren mesylate...
April 8, 2017: Sexual Medicine Reviews
https://www.readbyqxmd.com/read/28400013/survival-of-clostridium-difficile-spores-at-low-water-activity
#10
Kai Deng, Prabhat K Talukdar, Mahfuzur R Sarker, Daniel Paredes-Sabja, J Antonio Torres
Clostridium difficile is frequently found in meat and meat products. Germination efficiency, defined as colony formation, was previously investigated at temperatures found in meat handling and processing for spores of strain M120 (animal isolate), R20291 (human isolate), and DK1 (beef isolate). In this study, germination efficiency of these spore strains was assessed in phosphate buffered saline (PBS, aw ∼1.00), commercial beef jerky (aw ∼0.82/0.72), and aw-adjusted PBS (aw ∼0.82/0.72). Surface hydrophobicity was followed for spores stored in PBS...
August 2017: Food Microbiology
https://www.readbyqxmd.com/read/28303700/evaluation-of-dairy-products-available-on-the-polish-market-in-the-context-of-nutrient-profiles-clear-arguments-for-reformulation-of-foodstuffs
#11
Regina Wierzejska, Magdalena Siuba-Strzelińska, Mirosław Jarosz
Background: Dairy products, which are one of the main groups of products in the diet, are expected to have high nutritional value. The development of food technology often involves changing the nutritional parameters of foodstuffs. Objective: The aim of this study was to determine the nutritional value of dairy products, in the context of nutrient profiles. Material and Methods: The tested products included yoghurts, yoghurt drinks, kefir, cream cheeses and milk desserts available on the Polish market, basing on the information from unit product packaging...
2017: Roczniki Państwowego Zakładu Higieny
https://www.readbyqxmd.com/read/28289868/associations-of-vitamin-d-status-with-dietary-intakes-and-physical-activity-levels-among-adults-from-seven-european-countries-the-food4me-study
#12
Yannis Manios, George Moschonis, Christina P Lambrinou, Christina Mavrogianni, Lydia Tsirigoti, Ulrich Hoeller, Franz F Roos, Igor Bendik, Manfred Eggersdorfer, Carlos Celis-Morales, Katherine M Livingstone, Cyril F M Marsaux, Anna L Macready, Rosalind Fallaize, Clare B O'Donovan, Clara Woolhead, Hannah Forster, Marianne C Walsh, Santiago Navas-Carretero, Rodrigo San-Cristobal, Silvia Kolossa, Jacqueline Hallmann, Mirosław Jarosz, Agnieszka Surwiłło, Iwona Traczyk, Christian A Drevon, Ben van Ommen, Keith Grimaldi, John N S Matthews, Hannelore Daniel, J Alfredo Martinez, Julie A Lovegrove, Eileen R Gibney, Lorraine Brennan, Wim H M Saris, Mike Gibney, John C Mathers
PURPOSE: To report the vitamin D status in adults from seven European countries and to identify behavioural correlates. METHODS: In total, 1075 eligible adult men and women from Ireland, Netherlands, Spain, Greece, UK, Poland and Germany, were included in the study. RESULTS: Vitamin D deficiency and insufficiency, defined as 25-hydroxy vitamin D3 (25-OHD3) concentration of <30 and 30-49.9 nmol/L, respectively, were observed in 3.3 and 30...
March 13, 2017: European Journal of Nutrition
https://www.readbyqxmd.com/read/28286647/investigation-of-the-immune-effects-of-scutellaria-baicalensis-on-blood-leukocytes-and-selected-organs-of-the-chicken-s-lymphatic-system
#13
Bożena Króliczewska, Stanisław Graczyk, Jarosław Króliczewski, Aleksandra Pliszczak-Król, Dorota Miśta, Wojciech Zawadzki
BACKGROUND: The health of chickens and the welfare of poultry industry are central to the efforts of addressing global food security. Therefore, it is essential to study chicken immunology to maintain and improve its health and to find novel and sustainable solutions. This paper presents a study on investigation of the effect of Scutellaria baicalensis root (SBR) on the immune response of broiler chicken, especially on lymphocytes and heterophils reactivity, regarding their contribution to the development of immunity of the chickens...
2017: Journal of Animal Science and Biotechnology
https://www.readbyqxmd.com/read/28283526/mechanisms-of-inactivation-of-dry-escherichia-coli-by-high-pressure-carbon-dioxide
#14
Yuan Yao Chen, Feral Temelli, Michael G Gänzle
High-pressure carbon dioxide processing is a promising technology for nonthermal food preservation. However, few studies have determined the lethality of high-pressure CO2 on dry bacterial cells, and the mechanism of inactivation remains unknown. This study explored the mechanisms of inactivation by using Escherichia coli AW1.7 and mutant strains differing in heat and acid resistance, in membrane composition based on disruption of the locus of heat resistance, and in genes coding for glutamate decarboxylases and cyclopropane fatty acid synthase...
May 15, 2017: Applied and Environmental Microbiology
https://www.readbyqxmd.com/read/28271854/verification-of-radio-frequency-pasteurization-treatment-for-controlling-aspergillus-parasiticus-on-corn-grains
#15
Ajuan Zheng, Lihui Zhang, Shaojin Wang
Radio frequency (RF) heating has been proposed and tested to achieve a required anti-fungal efficacy on various food samples due to its advantage of deeper penetration depth and better heating uniformity. The purpose of this study was to validate applications of RF treatments for controlling Aspergillus parasiticus in corn while maintaining product quality. A pilot-scale, 27.12MHz, 6kW RF heating system together with hot air heating was used to rapidly pasteurize 3.0kg corn samples. Results showed that the pasteurizing effect of RF heating on Aspergillus parasiticus increased with increasing heating temperature and holding time, and RF heating at 70°C holding in hot air for at least 12min resulted in 5-6 log reduction of Aspergillus parasiticus in corn samples with the moisture content of 15...
March 1, 2017: International Journal of Food Microbiology
https://www.readbyqxmd.com/read/28260584/determination-of-antimicrobial-resistance-of-enterococcus-strains-isolated-from-pigs-and-their-genotypic-characterization-by-method-of-amplification-of-dna-fragments-surrounding-rare-restriction-sites-adsrrs-fingerprinting
#16
Aneta Nowakiewicz, Grażyna Ziółkowska, Aleksandra Trościańczyk, Przemysław Zięba, Sebastian Gnat
PURPOSE: In this study, we analysed phenotypic resistance profiles and their reflection in the genomic profiles of Enterococcus spp. strains isolated from pigs raised on different farms. METHODOLOGY: Samples were collected from five pig farms (n=90 animals) and tested for Enterococcus. MICs of 12 antimicrobials were determined using the broth microdilution method, and epidemiological molecular analysis of strains belonging to selected species (faecalis, faecium and hirae) was performed using the ADSRRS-fingerprinting (amplification of DNA fragments surrounding rare restriction sites) method with a few modifications...
March 2017: Journal of Medical Microbiology
https://www.readbyqxmd.com/read/28257118/polysaccharide-based-edible-coatings-containing-cellulase-for-improved-preservation-of-meat-quality-during-storage
#17
Anna Zimoch-Korzycka, Andrzej Jarmoluk
The objectives of this study were to optimize the composition of edible food coatings and to extend the shelf-life of pork meat. Initially, nine meat samples were coated with solutions containing chitosan and hydroxypropyl methylcellulose at various cellulase concentrations: 0%, 0.05%, and 0.1%, stored for 0, 7, and 14 days. Uncoated meat served as the controls. The samples were tested for pH, water activity (aw), total number of microorganisms (TNM), psychrotrophs (P), number of yeast and molds (NYM), colour, and thiobarbituric acid-reactive substances (TBARS)...
March 2, 2017: Molecules: a Journal of Synthetic Chemistry and Natural Product Chemistry
https://www.readbyqxmd.com/read/28221962/modeling-the-effect-of-temperature-and-water-activity-on-the-thermal-resistance-of-salmonella-enteritidis-pt-30-in-wheat-flour
#18
Danielle F Smith, Ian M Hildebrandt, Kaitlyn E Casulli, Kirk D Dolan, Bradley P Marks
Salmonella continues to be a problem associated with low-moisture foods, particularly given enhanced thermal resistance at lower water activity (aw). However, there is a scarcity of thermal inactivation models accounting for the effect of aw. The objective of this study was to test multiple secondary models for the effect of product (wheat flour) aw on Salmonella enterica Enteritidis phage type 30 thermal resistance. A full-factorial experimental design included three temperatures (75, 80, and 85°C) and four aw values (~0...
December 2016: Journal of Food Protection
https://www.readbyqxmd.com/read/28221874/comparing-thermal-process-validation-methods-for-salmonella-inactivation-on-almond-kernels
#19
Sanghyup Jeong, Bradley P Marks, Michael K James
Ongoing regulatory changes are increasing the need for reliable process validation methods for pathogen reduction processes involving low-moisture products; however, the reliability of various validation methods has not been evaluated. Therefore, the objective was to quantify accuracy and repeatability of four validation methods (two biologically based and two based on time-temperature models) for thermal pasteurization of almonds. Almond kernels were inoculated with Salmonella Enteritidis phage type 30 or Enterococcus faecium (NRRL B-2354) at ~10(8) CFU/g, equilibrated to 0...
January 2017: Journal of Food Protection
https://www.readbyqxmd.com/read/28221855/survival-kinetics-of-salmonella-enterica-and-enterohemorrhagic-escherichia-coli-on-a-plastic-surface-at-low-relative-humidity-and-on-low-water-activity-foods
#20
Hidekazu Hokunan, Kento Koyama, Mayumi Hasegawa, Shuso Kawamura, Shigenobu Koseki
We investigated the survival kinetics of Salmonella enterica and enterohemorrhagic Escherichia coli under various water activity (aw) conditions to elucidate the net effect of aw on pathogen survival kinetics and to pursue the development of a predictive model of pathogen survival as a function of aw. Four serotypes of S. enterica (Stanley, Typhimurium, Chester, and Oranienburg) and three serotypes of enterohemorrhagic E. coli ( E. coli O26, E. coli O111, and E. coli O157:H7) were examined. These bacterial strains were inoculated on a plastic plate surface at a constant relative humidity (RH) (22, 43, 58, 68, or 93% RH, corresponding to the aw) or on a surface of almond kernels (aw 0...
October 2016: Journal of Food Protection
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