Prediction Of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging On Mushroom (Agaricus Bisporus) Caps.,
2010
Technological University Dublin
Prediction Of Polyphenol Oxidase Activity Using Visible Near-Infrared Hyperspectral Imaging On Mushroom (Agaricus Bisporus) Caps., Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O'Donnell, Aoife Gowen
Articles
Physical stress (i.e. bruising) during harvesting, handling and transportation triggers enzymatic discoloration of mushrooms, a common and detrimental phenomenon largely mediated by polyphenol oxidase (PPO) enzymes. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to assess the ability of HSI to predict the activity of PPO on mushroom caps. Hyperspectral images of mushrooms subjected to various damage treatments were taken, followed by enzyme extraction and PPO activity measurement. Principal component regression (PCR) models (each with 3 PCs) built on raw reflectance and multiple scatter …
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds,
2010
Technological University Dublin
Study Of The Microbial Diversity And Antimicrobial Properties Of Irish Edible Brown Seaweeds, Shilpi Gupta, Gaurav Rajauria, Nissreen Abu-Ghannam
Articles
Brown Irish edible seaweeds, Himanthalia elongata, Laminaria sachharina and Laminaria digitata, were evaluated for the microbiota in raw and heat processed form. Raw seaweeds showed complete absence of aerobic mesophiles, halophiles, yeasts and molds. However, heating at 85 C for 15 min resulted in spore germination. Bacterial counts as high as 107 were observed for aerobic mesophiles and halophiles. Heating above 95 C for 15 min resulted in complete inactivation of surface microflora. Bacteria belonging to Bacillaceae, Paenibacillaceae, Moraxellaceae and Enterobacteriaceae family were identified by 16S rRNA sequencing. In vitro antimicrobial activity of the methanolic extracts of the seaweed on …
Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds,
2010
Technological University Dublin
Growth And Kinetics Of Lactobacillus Plantarum In The Fermentation Of Edible Irish Brown Seaweeds, Shilpi Gupta, Nissreen Abu-Ghannam, Amalia G.M. Scannell
Articles
The aim of the present study was to see the applicability of using brown edible seaweeds as a sole source of nutrition for the growth of lactic acid bacteria. Growth kinetics of lactic acid bacteria (LAB; Lactobacillus plantarum) was studied using three species of edible Irish brown seaweeds Himanthalia elongata, Laminaria digitata and Laminaria saccharina. As part of the screening process, growth of the LAB was carried out on raw and heat treated forms of seaweeds. The seaweed species in their raw state could not support the growth of L. plantarum. Heat treatment resulted in almost 4 times increase in …
Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance,
2010
Technological University Dublin
Effect Of Ultrasonic Processing On Food Enzymes Of Industrial Importance, Paula Bourke, Brijesh Tiwari, Colm O Donnell, Patrick J. Cullen
Articles
In the last decade power ultrasound has emerged as an alternative processing option to conventional thermal approaches for pasteurisation and sterilisation of food products. While sonication alone is not adequate for inactivation of various spoilage and harmful enzymes present in food, ultrasound in combination with mild heat treatment and/or pressure has shown potential for both enzyme and pathogen inactivation. Numerous studies have investigated ultrasound for inactivating enzymes such as pectinmethylesterase, polyphenoloxidases and peroxidases responsible for deterioration of fruit & vegetable juice and various enzymes pertinent to milk quality. The efficacy of ultrasound for the inactivation of enzymes in food is …
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice,
2010
Technological University Dublin
Quality And Safety Assessment During The Ozonation Of Cloudy Apple Juice, Sonal Patil, B. Torres, Brijesh Tiwari, Hilda Wingaard, Paula Bourke, Patrick J. Cullen, C. O'Donnell, Vasilis Valdramidis
Articles
Traditionally, ozone processing within the food industry has focused on solid foods by either gaseous treatment or washing with ozonated water. However, with the FDA’s approval of ozone as a direct additive to food, the potential for liquid applications has emerged. This study investigates the effect of ozone processing on microbial inactivation (E. coli ATCC 25922 and NCTC 12900), and quality parameters (colour, phenolic content) of apple juice. Apple juice samples were ozonated at room temperature (20±1.5oC) with an ozone concentration of 0.048 mg O3 min-1 ml-1 and treatment time of 0 to 10 …
New Palm Oil Products By Enzymatic Interesterification And Dry Fractionation.,
2010
Universiti Malaya
New Palm Oil Products By Enzymatic Interesterification And Dry Fractionation., Saw Mei Huey
Student Works (2010-2019)
Palm olein is one of the major palm oil products that domestically and industrially used as cooking or frying oil. Palm olein tends to crystallize at low temperature that limits its usage in temperate countries. In spite of various nutritional studies, palm olein is also not well considered as recommended choice due to its higher saturation content. Against these factors, there is a need to reduce its saturation content. In this study, the saturation content in palm olein was reduced through the combination of enzymatic interesterification and dry fractionation. Enzymatic interesterification allows interchanging of acyl groups between and within triacylglycerols …
Visible Near-Infrared Hyperspectral Imaging For The Identification And Discrimination Of Brown Blotch Disease On Mushroom (Agaricus Bisporus) Caps,
2010
Technological University Dublin
Visible Near-Infrared Hyperspectral Imaging For The Identification And Discrimination Of Brown Blotch Disease On Mushroom (Agaricus Bisporus) Caps, Edurne Gaston, Jesus Maria Frias, Patrick J. Cullen, Colm O’Donnell, Aoife Gowen
Articles
Brown blotch, caused by pathogenic Pseudomonas tolaasii (P. tolaasii), is the most problematic bacterial disease in Agaricus bisporus mushrooms. Although it does not cause any health problems, it reduces the consumer appeal of mushrooms in the market place, generating important economical losses worldwide. Hyperspectral imaging (HSI) is a non-destructive technique that combines imaging and spectroscopy to obtain information from a sample. The objective of this study was to investigate the use of HSI for brown blotch identification and discrimination from mechanical damage on mushrooms. Hyperspectral images of mushrooms subjected to i) no treatment, ii) mechanical damage or iii) …
Postharvest Hardness And Color Evolution Of White Button Mushrooms (Agaricus Bisporus).,
2010
University College Cork
Postharvest Hardness And Color Evolution Of White Button Mushrooms (Agaricus Bisporus)., Debabandya Mohapatra, Zuberi M. Bira, Joseph Kerry, Jesus Maria Frias, Fernanda A.R. Oliveira
Articles
The quality evaluation of mushrooms was studied by storing fresh white button mushroom (Agaricus bisporus) for 6-8 days, at various controlled temperature conditions (3.5 -15°C) and measuring the instrumental textural hardness and color of the mushroom cap for different product batches. A non linear mixed effect weibull model was used to describe mushroom cap texture and color kinetics during storage considering the batch variability into account. Storage temperature was found to play a significant role in controlling texture and colour degradation. On lowering storage temperature i) the extent of the final browning extent in the mushroom after storage …
High Crimes, Not Misdemeanors: Deterring The Production Of Unsafe Food,
2010
University of Maryland School of Law
High Crimes, Not Misdemeanors: Deterring The Production Of Unsafe Food, Rena I. Steinzor
Faculty Scholarship
In the fall of 2008, Minnesota public health officials became alarmed by an unusually high number of illnesses and deaths caused by salmonella poisoning. Federal and state regulators and the news media eventually traced the outbreak back to products supplied by the Peanut Corporation of America (PCA). Employees shipped batches that tested positive for salmonella from a plant with a leaking roof, mold growing on ceilings and walls, rodent infestation, filthy processing receptacles, and feathers and feces in the air filtration system. Under an agreement with the Food and Drug Administration (FDA), Georgia state inspectors visited the PCA plant nine …
