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Full-Text Articles in Life Sciences
Identification Of Potential Bacterial Surrogates For Validation Of Thermal Inactivation Processes Of Hepatitis A Virus, Marcel Schmidt
Identification Of Potential Bacterial Surrogates For Validation Of Thermal Inactivation Processes Of Hepatitis A Virus, Marcel Schmidt
Masters Theses
Thermal treatment is a method for inactivating pathogens in a wide range of food products. Recent studies have shown that hepatitis A virus (HAV) has a D72°C [D72 degree celcius] of 0.9 min in buffer which is greater than vegetative bacterial pathogens. Common surrogates, such as Listeria innocua, are not resistant enough to be used as surrogates for HAV, thus, new surrogates need to be identified. The purpose of this study was to compare the thermal inactivation kinetics (D- and z-values) of Staphylococcus carnosus in different foods and different incubation temperatures to identify a potential surrogate for HAV. …
Structuring Solid/Oil/Water Emulsions To Deliver Water-Soluble Bioactive Food Ingredients, Yun Zhang
Structuring Solid/Oil/Water Emulsions To Deliver Water-Soluble Bioactive Food Ingredients, Yun Zhang
Doctoral Dissertations
Numerous delivery systems are studied for lipophilic bioactive compounds, but much work is needed for bioactive food ingredients soluble or dispersible in water. The overall hypothesis of this dissertation is that structured solid/oil/water (S/O/W) emulsions can be used to encapsulate water-soluble/dispersible ingredients to retain their release during processing and storage and control their release during simulated digestions. The encapsulation principle is to prepare spray-dried powder of water-soluble/dispersible compounds as the solid core that is coated by an oil layer emulsified by food biopolymers. The oil layer isolates the compounds from the continuous aqueous phase in emulsions to prevent the release, …