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Full-Text Articles in Food Biotechnology
Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand
Development And Control Of Biofilms: Novel Strategies Using Natural Antimicrobials, Sheetal Jha, Sanjeev Anand
Dairy Science and Food Science Faculty Publications: 2022 to Present
Separation membranes have a wide application in the food industry, for instance, in the clarification/fractionation of milk, the concentration/separation of selected components, and wastewater treatment. They provide a large area for bacteria to attach and colonize. When a product comes into contact with a membrane, it initiates bacterial attachment/colonization and eventually forms biofilms. Several cleaning and sanitation protocols are currently utilized in the industry; however, the heavy fouling of the membrane over a prolonged duration affects the overall cleaning efficiency. In view of this, alternative approaches are being developed. Therefore, the objective of this review is to describe the novel …
Development Of Bio-Based Nanocomposites For Biosensor And Indicator Applications In Smart Food Packaging, Abdus Sobhan
Development Of Bio-Based Nanocomposites For Biosensor And Indicator Applications In Smart Food Packaging, Abdus Sobhan
Electronic Theses and Dissertations
Smart food packaging based on biosensors has been attracting more and more interest to the industrial community because of the concerns of food quality and safety. A food packaging with biosensor has a scope to enable real-time monitoring of microbial breakdown products of packaged foods. Furthermore, one of the biggest challenges in implementing biosensor for smart packaging materials is the development of bio-sensing active materials that can leverage their electrical, thermal, biodegradable and other functional properties. In this regard, nanocellulose-based activated carbon (NAC) nanocomposite was developed using the activated carbon and nanocellulose gel using the casting method with their different …
The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries, Marin E. Plumb
The Effect Of Freezing As A Storage Method On Anthocyanin Concentration In Blueberries, Marin E. Plumb
Undergraduate Honors Papers
Blueberries are rich in a water-soluble class of pigments known as anthocyanins which are known antioxidants. Antioxidants help prevent many diseases by stabilizing free radicals, but are prone to losses in food during storage. The goal of this study was to test the effect of freezing as a storage method on anthocyanin concentration and antioxidant activity over time. Blueberries from Canada and Argentina were frozen for up to 5 months and periodically tested for anthocyanin concentration and antioxidant activity. Anthocyanins were extracted using a mixture of methanol, acetic acid, and water, and evaporation under vacuum. They were separated using column …