The Effects Of Varying Gas Concentrations And Exposure Times On Colour Stability And Shelf-Life Of Vacuum Packaged Beef Steaks Subjected To Carbon Monoxide Pretreatment,
2018
Technological University Dublin
The Effects Of Varying Gas Concentrations And Exposure Times On Colour Stability And Shelf-Life Of Vacuum Packaged Beef Steaks Subjected To Carbon Monoxide Pretreatment, Lauren Anne Van Rooyen, Paul Allen, Caragh Kelly-Rees, David I. O'Connor
Articles
There is an emerging demand for more value-added meat packaging technologies which enhance meat quality. Overall, colour is the most important quality trait judged at point of purchase as sensory traits cannot be physically assessed prior to consumption (Carpenter, Cornforth, & Whittier, 2001; Van Rooyen, Allen, Crawley, & O’Connor, 2017). Consumers use colour as an indicator of freshness and wholesomeness and this influences perceived meat quality (Carpenter et al., 2001; Issanchou, 1996), while discoloration is associated with unwholesomeness (Faustman & Cassens, 1990) and leads to economic losses (Kropf, Hunt, & Piske, 1986) and food waste. Packaging directly affects the colour …
The N-Acyltransferase Lnt: Structure-Function Insights From Recent Simultaneous Studies,
2018
Sichuan University
The N-Acyltransferase Lnt: Structure-Function Insights From Recent Simultaneous Studies, Wei Chang, Declan A. Doyle, Toufic El Arnaout
Articles
Bacterial lipoproteins have been researched for decades due to their roles in a large number of biological functions. There were no structures of their main three membrane processing enzymes, until 2016 for Lgt and LspA, and then 2017 for Lnt with not one but three simultaneous, independent publications. We have analyzed the recent findings for this apolipoprotein N-acyltransferase Lnt, with comparisons between the novel structures, and with soluble nitrilases, to determine the significance of unique features in terms of substrate's recognition and binding mechanism influenced by exclusive residues, two transmembrane helices, and a flexible loop.
An Investigation Of High Intensity Ultrasonication And Chemical Immersion Treatments On Campylobacter Jejuni And Spoilage Bacteria In Chicken,
2018
University College Dublin
An Investigation Of High Intensity Ultrasonication And Chemical Immersion Treatments On Campylobacter Jejuni And Spoilage Bacteria In Chicken, Ahmed Kassem, Joseph Meade, Kevina Mcgill, Ciara Walsh, James Gibbons, James Lyng, Paul Whyte
Articles
High intensity ultrasonication (US) alone or in combination with chemical immersion treatments of lactic acid (3% LA), sodium decanoate (3% SD) and trisodium phosphate (10% TSP) were investigated to reduce populations of Campylobacter jejuni and spoilage organisms in raw chicken. Different experimental conditions were used including a range of temperatures (4°C, 25°C and 54°C) and exposure times (1, 2 and 3min). All combination treatments significantly reduced C. jejuni compared to their individual treatments while only the combination US+SD significantly reduced Total Viable Count (TVC). Multiple linear regression predicted bacterial reductions resulting from changing treatment, temperature and time or each group …
Combating Staphylococcus Aureus And Its Methicillin Resistance Gene (Meca) With Cold Plasma,
2018
Zhejiang University
Combating Staphylococcus Aureus And Its Methicillin Resistance Gene (Meca) With Cold Plasma, Xinyu Liao, Patrick J. Cullen, Donghong Liu, Aliyu Idris Muhammad, Shiguo Chen, Xingqian Ye, Jun Wang, Tian Ding
Articles
The increase in antibiotic resistance has become a global challenge to public health. In this study, an atmospheric cold plasma (ACP) system was applied for combating methicillin-resistant Staphylococcus aureus (MRSA) and its methicillin resistance gene (mecA) during food wastewater treatment. The plate count and flow cytometry methods were employed to estimate the damage in MRSA induced by plasma treatment. A quantitative real-time PCR (qPCR) method was used to assess the plasma-induced degradation of the mecA genes. The inactivation of MRSA and degradation of extracellular (e-) and intracellular (i-)mecA genes were investigated in phosphate buffered solution as a function of plasma …
Laser-Induced Breakdown Spectroscopy (Libs) For Rapid Analysis Of Ash, Potassium And Magnesium In Gluten Free Flours,
2018
Technological University Dublin
Laser-Induced Breakdown Spectroscopy (Libs) For Rapid Analysis Of Ash, Potassium And Magnesium In Gluten Free Flours, Maria Markiewicz-Keszycka, Maria Piedad Casado-Gavalda, Xavier Cama-Moncunill, Raquel Cama-Moncunill, Yash Dixit, Patrick J. Cullen, Carl Sullivan
Articles
Gluten free (GF) diets are prone to mineral deficiency, thus effective monitoring of the elemental composition of GF products is important to ensure a balanced micronutrient diet. The objective of this study was to test the potential of laser-induced breakdown spectroscopy (LIBS) analysis combined with chemometrics for at-line monitoring of ash, potassium and magnesium content of GF flours: tapioca, potato, maize, buckwheat, brown rice and a GF flour mixture. Concentrations of ash, potassium and magnesium were determined with reference methods and LIBS. PCA analysis was performed and presented the potential for discrimination of the six GF flours. For the quantification …
Targeting The Folate Receptor: Improving Efficacy In Inorganic Medicinal Chemistry,
2018
Technological University Dublin
Targeting The Folate Receptor: Improving Efficacy In Inorganic Medicinal Chemistry, Pauraic Mccarron, Aisling Crowley, Denis O'Shea, Malachy Mccann, Orla L. Howe, Mary Hunt, Michael Devereux
Articles
The discovery of the high-affinity, high-specificity folate receptor in mamalian kidney cells, coupled with the ability of folate to enter cells by folate receptor-mediated endocytosis and the subsequent elucidation of the folate receptor’s overexpression in specific cancer cell types; heralded the arrival of the area of chemotherapeutic folate targeting. The application of purely organic folate-based small-molecule drug conjugates that selectively target the folate receptor, which is over expressed in several diseases such as cancer, is well established. The application of inorganic folate-targeted drugs offers significant potential to expand and enhance this therapeutic approach. From the data made available to date, …
Chemical Modifications Of Lipids And Proteins By Nonthermal Food Processing Technologies,
2018
Technological University Dublin
Chemical Modifications Of Lipids And Proteins By Nonthermal Food Processing Technologies, Juan M. PéRez-AndréS, CléMentine Charoux, Patrick J. Cullen, Brijesh K. Tiwari
Articles
A range of nonthermal techniques have demonstrated process efficacy in ensuring product safety, extension of shelf life, and in general a retention of key quality attributes. However, various physical, chemical and biochemical effects of nonthermal techniques on macro and micro nutrients are evident, leading to both desirable and undesirable changes in food products. The objective of this review is to outline the effects of nonthermal techniques on food chemistry and the associated degradation mechanisms with the treatment of foods. Oxidation is one of the key mechanisms responsible for undesirable effects induced by nonthermal techniques. Degradation of key macromolecules largely depends …
Optimisation Of Organosolv Pretreatment For The Extraction Of Polyphenols From Spent Coffee Waste And Subsequent Recovery Of Fermentable Sugars,
2018
Technological University Dublin
Optimisation Of Organosolv Pretreatment For The Extraction Of Polyphenols From Spent Coffee Waste And Subsequent Recovery Of Fermentable Sugars, Rajeev Ravindran, Claire Desmond, Swarna Jaiswal, Amit Jaiswal
Articles
In the present study, organosolv pretreatment strategy was modified for the comprehensive utilisation of spent coffee waste (SCW) for polyphenol extraction and reducing sugar production. A response surface design involving four factors viz. ethanol concentration, temperature, time and H2SO4 concentration was created for optimisation of polyphenol extraction from SCW. 11.2 mg GAE of polyphenol content/g of SCW was obtained using ethanol (68% v/v) at 51 °C for 45 min in the presence of 1.5% H2SO4 as catalyst. Furthermore, 13.78 of QE of Total Flavonoid Content/g of SCW was obtained following this process which was 7.6-fold higher than control (1.81 QE/g …
Relationships Between Factors Influencing Biofilm Formation And Pathogen Retention In Complex Rhizosphere Microbial Communities,
2018
Wilfrid Laurier University
Relationships Between Factors Influencing Biofilm Formation And Pathogen Retention In Complex Rhizosphere Microbial Communities, Aaron Coristine
Theses and Dissertations (Comprehensive)
Riparian wetlands are unique habitats facilitating all forms of life. The riverbanks of these environments provide ideal conditions for bacteria, plants, and higher organisms. Of particular interest to this research was the variation in microbial community structure at high, intermediate and poor water quality impacted areas. Assessing the capabilities of plants to retain microbial pathogens was identified. Root systems and corresponding soil are ideal locations for bacterial deposition, resulting in attachment at these areas. Biofilm production in these regions is important for long-term establishment, leading to persistence and potential naturalization. Opportunistic pathogens originating from mammalian fecal matter are introduced into …
Geographic Classification Of Wines Using Their Elemental And Water Isotopic Composition; Special Emphasis On Washington State, Usa,
2018
Central Washington University
Geographic Classification Of Wines Using Their Elemental And Water Isotopic Composition; Special Emphasis On Washington State, Usa, Shirley Orellana
All Master's Theses
The frequency and scope of wine fraud cases have increased worldwide, leaving wineries vulnerable to damage in reputation and potential lost revenue. In the United States of America, Washington State (WA) is the second-largest premium wine producer where wine fraud could have a significant impact on the industry. In an effort to reduce this risk, advanced analytical instrumentation and statistics were employed to chemically characterize, and thus geographically classify, 118 wines from 4 major wine producing regions located on 3 continents, including 64 wines from WA. Focus was on the analysis of inorganic and chemically stable tracers that are conserved …
Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles,
2017
School of Food Science and Engineering, Central South Forestry University of Science and Technology, Changsha, Hunan 410004, China; Grain and Oil Processing and Quality Control of Collaborative Innovation Center in Hunan Province, Changsha, Hunan 410004,
Study On Relationship Of Quaity Between Wheat Quality And Fresh Noodles, Deng Hang, Zhou Wenhua, Li Lihua
Food and Machinery
In this study, five different varieties of Chinese wheats: “Jimai 22”, “Yannong 19”, “Yannong 5158”, “Aikang 58”, “Lunxuan 988” from the main producing area in China: Shanxi, Anhui and Henan were selected. The main physical and chemical characters, such as the content of protein, ash, starch, et al, as well as the farinograph property of flour milled by those five different varieties of wheats, were described, and the sensory evaluation and textural properties (TPA) of fresh noodle made from those flour were determined. The correlation between wheat quality and farinograph property and quality of fresh noodles were all analyzed. The …
Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques,
2017
College of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study On Micronization Of Spi Emulsions By Ultrasonication And Microfluidization Techniques, Feng Lili, Wu Xue, Huang Zhigang, Yu Jian
Food and Machinery
The purpose of the study was to produce soy protein isolate(SPI) micro emulsion droplet by ultrasonication and microfluidization Techniques. The changes of SPI emulsion temperature, average droplet diameter and size distribution were observed. The distribution curve of SPI droplet processed by ultrasonication has two peaks and that of SPI droplet processed by microfluidization has single peak. The results indicate that the SPI emulsion processed by high pressure is more homogeneous. The capability of reducing size by ultrasonic process (1 200 W) is very limited, and the SPI emulsion tends to agglomerate after a long time of ultrasonic process. Microfluidization (microseconds, …
Structural Characterization And Antioxiant, Moisture-Absording And Moisture-Retention Properties Of Polysaccharides Of Sophora Japonica L.,
2017
College of Agriculture and Biotechnology, Hexi University, Zhangye, Gansu 734000, China; Key Laboratory of Hexi Corridor Resources Utilization of Gansu Universities, Zhangye, Gansu 734000, China
Structural Characterization And Antioxiant, Moisture-Absording And Moisture-Retention Properties Of Polysaccharides Of Sophora Japonica L., Li Caixia, Zheng Xue, Gao Haining, Zhang Yong
Food and Machinery
The polysaccharides from the seeds and peel of Sophora japonica L. were extracted respectively by double enzymes, The basic structure of polysaccharides were identified by using infrared spectroscopy,and antioxidant activity, moisture absorption and retention capacities of polysaccharides were evaluated. The results indicated that the polysaccharides extraction yield of Sophora japonica L. seeds and peel were 11.6% and 24.7% respectively. The IR spectrum indicated peel and seed polysaccharides had typical characteristic absorption peaks of polysaccharides and pyran ring structure, seed polysaccharides contained a-glycosidic bonds, peel polysaccharides contained α and β glycosidic bonds.The radical scavenging experiment showed that two different polysaccharides of …
Study On Correlation Between Texture Characteristics And Sound Insulation Coefficient Of Bread,
2017
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study On Correlation Between Texture Characteristics And Sound Insulation Coefficient Of Bread, Liang Yi, Feng Tao, Zhang Zihan, Wang Jie, Wang Jing
Food and Machinery
The texture parameters and sound insulation coefficients of the whole wheat bread and white bread were measured according to the difference of the standing time, and the least squares regression analysis was carried out according to the maximum Pearson coefficient of sound insulation coefficients. The results showed that the hardness, elasticity, adhesion and chewiness of whole wheat bread were linear with the sound insulation coefficient of specific frequency. However, no significant linear relationship was found in the studies on the white bread.
Study On Correlation Between Sound Of Breaking And Crispness Of Potato Chips,
2017
School of Material and Mechanical Engineering, Beijing Technology and Business University, Beijing 100048, China
Study On Correlation Between Sound Of Breaking And Crispness Of Potato Chips, Zhang Zihan, Feng Tao, Liang Yi, Feng Lili, Wang Jing
Food and Machinery
The hardness and crispness of potato chips were tested by texture analyzer in the present study. Moreover, the fractured acoustic signals were collected to analyze the relationship between the crispness of potato chips and the acoustic characteristics, and the acoustic rating of physical properties were evaluated. The relationship between the hardness crispness and flexibility of three different potato chips and their acoustic characteristics were investigated. The results showed that the more crispness of potato chips had, their hardness and toughness were lower, and the sound of breaking was louder. However, no significant linear correlation were found between the characteristics.
The Kinetics Of Microwave Drying Ginger Based On The Volatile Detection,
2017
Jiangnan University, Wuxi, Jiangsu 214122, China
The Kinetics Of Microwave Drying Ginger Based On The Volatile Detection, Xu Wanxiu, Li Jing, Li Zhenfeng, Zhu Guanyu, Song Chunfang, Zhang Junsheng
Food and Machinery
The online volatile changes of the ginger on drying process and drying characteristics were analyzed at the four constant drying temperature, 50, 60, 70, 80 ℃, respectively. The volatile emission intensity and quality of the corresponding drying temperature was compared to find out a better drying condition. It was found thatd the drying temperature at 60 ℃ could preserve preferred volatile best and avoid burning occurrence. Moreover, the color difference and rehydration ratio were olso found better.
Quality Indifferent Degrees Of Softness Of Pickles And Itsprincipal Components Analysis Of Volatiles,
2017
College of Food Sciences, Southwest University, Chongqing 400715, China
Quality Indifferent Degrees Of Softness Of Pickles And Itsprincipal Components Analysis Of Volatiles, Huang Shenglan, Du Muyin, Zhou Xianrong, Tang Yanyan, Li Yuzhu, Long Mou, Yu Lihong
Food and Machinery
Taking softened radish pickles as research object, the present study explored the differences in physicochemical property and flavor substance of normal pickles and pickles with different softness, determined the flavor and analyzed the main ingredients of pickles with eadspace solid-phase microextraction-gas chromate graphy-mass spectrometry, HS-SPME-GC-MS. The experimental results showed that the acidity and salinity of softened pickles were higher than those of normal pickles. The texture index, sensory evaluation of normal pickles were all better than softened pickles, and the 4 kinds of pickles were all yellowish green. 41, 32, 37 and 30 volatile ingredients were detected in normal pickles …
Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid,
2017
College of Food and Biology Technology, Bengbu University, Bengbu, Anhui 233030,China
Analysis And Comparison On Solid Ispersion Performance Of Dandelion Chlorogenic Acid, Li Yan, Wang Jie, Cao Keke, Wang Zhanggui, Wang Di
Food and Machinery
To use the solid dispersion method that could improve the dissolution rate of chlorogenic acid.With the factor experiment design, chlorogenic acid solid was mixed with PVPK30 and PEG4000 respectively, with the feed auxiliary ratio of 12, 14, 16, 18. The finished product of solid dispersion prepared by four types of mixture ratio were compared in the vitro solubility, cumulative dissolution and stability, and the optimal mixture ratio was analyzed by SEM. The experiment showed that chlorogenic acid solid dispersion could be prepared by mixture ratio of 14, with PVPK30 as carrier. Compared with crude drugs, in vitro solubility and dissolution …
Analyses Of The Volume Of The Polybasic Acids And Higher Fatty Acids And Their Effect On Tobacco Quality,
2017
China Tobacco Guangxi Industrial Co., Ltd., Nanning, Guangxi 530001, China
Analyses Of The Volume Of The Polybasic Acids And Higher Fatty Acids And Their Effect On Tobacco Quality, Xue Yun, Long Zhangde, Yan Jun, Liu Hong, Li Xinqin, Hu Zhizhong, Pan Yongcheng, Lin Shunshun, Zhang Xiaoming
Food and Machinery
The relationship of polybasic acids and higher fatty acid content with sensory quality of tobacco raw materials from the different tobacco growing area in Hunan province was investigated, using non derivatization gas chromatographic method. Seven tobacco samples were collected from three districts/counties, and the content of polybasic acids and higher fatty acids of them were detected. The results showed that the highest content of seven kinds of tobacco among the polybasic acids was propionic acid, followed by 2-Methylbutyric acid and 3-methylvaleric acid. Among the higher fatty acids, the highest content of seven kinds of tobacco was palmitic acid, followed by …
Uncertainty Evaluation Of The Determination Of Total Sugar， Reducing Sugar， Chlorine， Potassium In Tobacco,
2017
Research and Development Center, China Tobacco Yunnan Industrial Co., Kunming, Yunnan 650231, China
Uncertainty Evaluation Of The Determination Of Total Sugar， Reducing Sugar， Chlorine， Potassium In Tobacco, Xu Yong, Li Chao, Yang Qianxu, Qin Yunhua, Jiang Wei, Liu Zhihua, Wu Yiqin, Jiang Ciqin, Zhang Chengming, Liu Wei
Food and Machinery
The uncertainty in the measurement for determination of the total sugar, reducing sugar, chlorine, potassium in tobacco by the continuous flow method was evaluated with the actual instance. The influence factors on the uncertainty in the measurement for determination of total sugar, reducing sugar, chlorine, potassium content were analyzed, the component and combined uncertainties were calculated, and the expanded uncertainties of the above three components were 0.44%, 0.40%, 0.02% and 0.06%, respectively, which providing the credibility and confidence interval to the measurement results.
