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2011

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Articles 211 - 221 of 221

Full-Text Articles in Food Science

Assessing The Mechanism Of Microbial Inactivation During Ozone Pocessing, Sonal Patil, Vasilis Valdramidis, Kimon Karatzas, Patrick Cullen, Paula Bourke Jan 2011

Assessing The Mechanism Of Microbial Inactivation During Ozone Pocessing, Sonal Patil, Vasilis Valdramidis, Kimon Karatzas, Patrick Cullen, Paula Bourke

Articles

Ozone has numerous applications in food industry because of its advantages over traditional preservation techniques. Damage to cell membranes and cytoplasmic contents was proposed as involved in ozone inactivation but there is no available information concerning oxidative stress effect of ozone on regulated knockout genes and the protection or sensitivity of microbial mutants (lacking these genes) against ozone or ozone generated radicals. The aim of this work was to investigate the mechanism of action of ozone on microbial populations during the treatment of liquid food systems. E. coli BW25113 and its isogenic mutants in soxR, soxS, oxyR, …

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The Effect Of Untreated And Enzyme-Treated Commercial Dairy Powders On The Growth And Adhesion Of Streptococcus Mutans, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan Jan 2011

The Effect Of Untreated And Enzyme-Treated Commercial Dairy Powders On The Growth And Adhesion Of Streptococcus Mutans, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a common bacterial infection, but the progression of this disease can be delayed by preventing initial attachment of cariogenic bacteria such as Streptococcus mutans to tooth surfaces. This study firstly compares the effect of untreated (UT) and enzyme-treated (ET) dairy powders on the adherence of S. mutans to hydroxylapatite (HA), an analogue of tooth enamel. A fluorescence-based method was used to quantify adherence of S. mutans to HA both in the presence (S-HA) and absence (PBS-HA) of saliva. Secondly, binding of proteins present in the test materials to HA was quantified using bicinchonic acid assays and SDS-PAGE. …

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Phenolic Composition, Antioxidant Capacity And Antibacterial Activity Of Selected Irish Brassica Vegetables, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam, Shilpi Gupta Jan 2011

Phenolic Composition, Antioxidant Capacity And Antibacterial Activity Of Selected Irish Brassica Vegetables, Amit Jaiswal, Gaurav Rajauria, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Vegetables belonging to the Brassicaceae family are rich in polyphenols, flavonoids and glucosinolates, and their hydrolysis products, which may have antibacterial, antioxidant and anticancer properties. In the present study, phenolic composition, antibacterial activity and antioxidant capacity of selected Brassica vegetables, including York cabbage, Brussels sprouts, broccoli and white cabbage were evaluated after extraction with aqueous methanol. Results obtained showed that York cabbage extract had the highest total phenolic content, which was 33.5, followed by 23.6, 20.4 and 18.4 mg GAE/g of dried weight (dw) of the extracts for broccoli, Brussels sprouts and white cabbage, respectively. All the vegetable extracts had …

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Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta Jan 2011

Effect Of Processing Conditions On Phytochemical Constituents Of Edible Irish Seaweed Himanthalia Elongata., Sabrina Cox, Nissreen Abu-Ghannam, Shilpi Gupta

Articles

Seaweed iswell recognized as an excellent source of phytochemicals. This study was a preliminary screening to investigate the effects of various food processing methods on the phytochemicals of Himanthalia elongata. Hydrothermal processing was carried out until an edible texture was achieved. The total phenolic content (TPC) of fresh H. elongata was 175.27 mg gallic acid equivalent (GAE)/100 g fresh weight (FW) while boiling significantly reduced the TPC to 25.4 mg GAE/100 g FW
(P < 0.05).A drying pretreatment before boiling reduced the cooking time therefore leading to less leaching of antioxidants upon boiling. In terms of extract, drying of H. elongata followed by boiling had the most significant effect on the phytochemicals as TPC increased by 174%. Boiled extracts had the most effective 2, 2-diphenyl- 1-picrylhydrazyl scavenging activity (EC50 of 12.5 mg/mL). As a comparison, seaweed subjected to the same treatments was studied in terms of antimicrobial activity.Overall, extracts fromfresh H. elongata achieved the highest inhibition.

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Efficacy Of Biocides Used In The Modern Food Industry To Control Salmonella Enterica, And Links Between Biocide Tolerance And Resistance To Clinically Relevant Antimicrobial Compounds, Orla Condell, Carol Iversen, Shane Cooney, Karen Power, Ciara Walsh, Catherine Burgess, Seamus Fanning Jan 2011

Efficacy Of Biocides Used In The Modern Food Industry To Control Salmonella Enterica, And Links Between Biocide Tolerance And Resistance To Clinically Relevant Antimicrobial Compounds, Orla Condell, Carol Iversen, Shane Cooney, Karen Power, Ciara Walsh, Catherine Burgess, Seamus Fanning

Articles

Biocides play an essential role in limiting the spread of infectious disease. The food industry is dependent on these agents, and their increasing use is a matter for concern. Specifically, the emergence of bacteria demonstrating increased tolerance to biocides, coupled with the potential for the development of a phenotype of cross-resistance to clinically important antimicrobial compounds, needs to be assessed. In this study, we investigated the tolerance of a collection of susceptible and multidrug-resistant (MDR) Salmonella enterica strains to a panel of seven commercially available food-grade biocide formulations. We explored their abilities to adapt to these formulations and their active …

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Properties Of Gluten-Free Pasta Prepared From Rice And Different Starches, Alexandria W. Mertz, Ya-Jane Wang Jan 2011

Properties Of Gluten-Free Pasta Prepared From Rice And Different Starches, Alexandria W. Mertz, Ya-Jane Wang

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

Rice is one of the few cereal products that does not contain gluten. However, the absence of gluten poses problems in the structure of and cooking quality of rice pasta. The objective of this project was to investigate the addition of starch on the physicochemical properties and cooking quality of rice-based pasta. Rice-based pasta was prepared from parboiled long-grain rice flour with the addition of 25% cooked starch from different sources. The color and pasting properties of the ground pasta flour were measured by a chroma meter and a Rapid Visco Analyser, respectively. The pasta was cooked to the optimum …

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Letter From The Dean, Michael Vayda Jan 2011

Letter From The Dean, Michael Vayda

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

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Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 12 2011, Several Authors Jan 2011

Discovery: The Student Journal Of Dale Bumpers College Of Agricultural, Food And Life Sciences - Volume 12 2011, Several Authors

Discovery, The Student Journal of Dale Bumpers College of Agricultural, Food and Life Sciences

No abstract provided.

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Direct Marketing Local Foods: Differences In Csa And Farmers' Market Consumers, Kynda R. Curtis Jan 2011

Direct Marketing Local Foods: Differences In Csa And Farmers' Market Consumers, Kynda R. Curtis

All Current Publications

This publication compares differences in consumer demographics, attitudes, and lifestyle measures between farmers’ market and CSA consumers based upon consumer surveys.

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Apples, Kathleen Riggs Jan 2011

Apples, Kathleen Riggs

All Current Publications

This publication is part of the Food Sense Guide to Eating Fresh Fruits and Vegetables and includes information on selecting, preparing, cooking, and storing apples.

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Collagen Binding Proteins In Helicobacter Pylori, Carmel Cremin Jan 2011

Collagen Binding Proteins In Helicobacter Pylori, Carmel Cremin

Masters

Helicobacter pylori is a human pathogen and the causative agent of chronic gastritis, peptic ulcer and gastric malignancies. A number of H. pylori virulence factors have been described including, CagA, VacA, neutrophil activating protein, and expression of receptors for binding to extracellular matrix proteins (adhesins). H. pylori interacts with extracellular matrix (ECM) proteins such as collagen IV, laminin, vitronectin and fibronectin, that can be exposed due to loss of integrity of the gastric epithelial cell layer. These interactions may be important in the pathogenesis of the organism. This study examines the interaction of H. pylori with collagen IV in an …

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