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Articles 1 - 3 of 3
Full-Text Articles in Food Science
Covalent Immobilization Of Lysozyme On Ethylene Vinyl Alcohol Films For Nonmigrating Antimicrobial Packaging Applications, V. Muriel-Galet, Joey N. Talbert, P. Hernandez-Munoz, R. Gavara, J. M. Goddard
Covalent Immobilization Of Lysozyme On Ethylene Vinyl Alcohol Films For Nonmigrating Antimicrobial Packaging Applications, V. Muriel-Galet, Joey N. Talbert, P. Hernandez-Munoz, R. Gavara, J. M. Goddard
Joey Talbert
The objective of this study was to develop a new antimicrobial film, in which lysozyme was covalently attached onto two different ethylene vinyl alcohol copolymers (EVOH 29 and EVOH 44). The EVOH surface was modified with UV irradiation treatment to generate carboxylic acid groups, and lysozyme was covalently attached to the functionalized polymer surface. Surface characterization of control and modified films was performed using attenuated total reflectance Fourier transform infrared spectroscopy (ATR-FTIR) and dye assay. The value of protein loading after attachment on the surface was 8.49 μg protein/cm2 and 5.74 μg protein/cm2 for EVOH 29 and EVOH 44, respectively, …
Educational Needs Asessment And Practices Of Grocery Store Food Handlers Through Survey And Observational Data Collection, Lynn A. Robertson, Renee R. Boyer, Benjamin J. Chapman, Joseph D. Eifert, Nancy K. Franz
Educational Needs Asessment And Practices Of Grocery Store Food Handlers Through Survey And Observational Data Collection, Lynn A. Robertson, Renee R. Boyer, Benjamin J. Chapman, Joseph D. Eifert, Nancy K. Franz
Nancy K. Franz
Grocery store associates in deli/bakery departments prepare and serve an increasing number of ready-to eat (RTE) foods and full meals. The shift to more convenience foods and take-home meals highlights the need for effective food safety training programs in retail grocery establishments to prevent foodborne illness. Through qualitative and quantitative methods, food safety knowledge, training preferences, needs, and current practices of grocery stores deli/bakery food handlers in Southwest and Southern Virginia were explored. Deli employees (n ¼ 78) completed a 34 question survey eliciting information on demographics, food safety training needs, preferences and knowledge. In an additional phase of this …
Method And System For Lactose-Free Or Lactose-Reduced Milk And Associated Products, Production Thereof, And Associated Processes, Joseph H. Hotchkiss, Joey Talbert
Method And System For Lactose-Free Or Lactose-Reduced Milk And Associated Products, Production Thereof, And Associated Processes, Joseph H. Hotchkiss, Joey Talbert
Joey Talbert
A system and method capable of hydrolyzing lactose, where the system includes a support formed from a functionalized hydrophobic polymer that is covalently linked to a hydrophilic molecule covalently that is, in turn, covalently linked to an enzyme such as lactose. The method includes the steps of functionalizing a hydrophobic polymer support, covalently linking a hydrophilic molecule to said functionalized polymer support, and covalently linking an enzyme such as lactase to said hydrophilic molecule. The system and method generally relate to the field of food science and engineering and, more particularly to dairy-based food products and their production including solutions …