Food Chemistry Commons^™

Determination Of The Effect Of Dairy Powders On Adherence Of Streptococcus Sobrinus And Streptococcus Salivarius To Hydroxylapatite And Growth Of These Bacteria, Rachel Halpin, D.B. Brady, E.D. O’Riordan, M. O’Sullivan

Articles

Dental caries is a highly prevalent disease caused by colonisation of tooth surfaces by cariogenic bacteria, such as Streptococcus sobrinus and Streptococcus salivarius. Reducing initial adherence of such bacteria to teeth may delay onset of caries. Many foods, such as milk, can inhibit microbial adherence. In this investigation, the effect of untreated (UT) and enzyme-treated (ET) dairy powders on adherence of S. sobrinus and S. salivarius to hydroxylapatite (HA), an analogue of tooth enamel, was examined. Untreated (UT) acid whey protein concentrate (AWPC) 80 inhibited streptococcal adherence to phosphate-buffered saline-coated HA (PBS-HA) and saliva-coated HA (S-HA) by >80% at …

Growth Inhibition Of Common Food Spoilage And Pathogenic Microorganisms In The Presence Of Brown Seaweed Extracts, Shilpi Gupta, Sabrina Cox, Gaurav Rajauria, Amit Jaiswal, Nissreen Abu-Ghannam

Articles

The possibility of using extracts from brown seaweed, Himanthalia elongata, as a natural antimicrobial agent for food preservation is presented. The effect of different concentrations of seaweed extract on the growth kinetics of four common food spoilage (Pseudomonas aeruginosa and Enterococcus faecalis) and food pathogenic micro-organisms (Listeria monocytogenes and Salmonella abony) was examined. Seaweed extract at a concentration of 6% inhibited the growth of all four of the studied organisms. Lower concentrations of seaweed extract prolonged the lag phase and reduced both the exponential growth rate and final population densities of the culture. Suitability of three kinetic models, Baranyi-Roberts, Modified …

Development And Validation Of A Light Weight, Energy Dense, Ready To Eat (Rte) Bar, Jacob Wilhelm-Maria Heick

Master's Theses

DEVELOPMENT AND VALIDATION OF A LIGHT WEIGHT, ENERGY DENSE, READY TO EAT (RTE) BAR

Jacob Wilhelm-Maria Heick

Providing additional calories in the form of an RTE bar to endurance athletes will increase performance and muscle re-synthesis, reduce muscle breakdown, and shorten recovery time. An RTE bar containing a blend of dairy proteins and carbohydrates will create a product with superior functionality, including bioactive and immunity enhancing properties from dairy derived ingredients. The protein will provide benefits in the form of easily digestible calories, essential amino acids and physical satiate.

A formulation was developed and optimized, resulting in a final product …