AIMC Topic: Food Handling
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Cooperation of lactic acid bacteria regulated by the AI-2/LuxS system involve in the biopreservation of refrigerated shrimp.
Food research international (Ottawa, Ont.)
Nov 14, 2018
Litopenaeus vannamei is an extremely perishable food because of rapid microbial growth and chemical degradation after harvesting. Biopreservation is a food preservation technology based on the addition of "positive" bacteria to kill or prevent the gr...
Guava flavored whey-beverage processed by cold plasma: Physical characteristics, thermal behavior and microstructure.
Food research international (Ottawa, Ont.)
Oct 9, 2018
The present study aimed to compare the physicochemical (pH), physical (rheology parameters and particle size), microstructure (optical microscopy) and thermal properties (differential scanning calorimetry) of guava flavored whey-beverages submitted t...
What kind of coffee do you drink? An investigation on effects of eight different extraction methods.
Food research international (Ottawa, Ont.)
Oct 9, 2018
The chemical composition of brewed coffee depends on numerous factors: the beans, post-harvest processing and, finally, the extraction method. In recent decades, numerous coffee-based beverages, obtained using different extraction techniques have ent...
Chitosan coated calcium alginate beads for covalent immobilization of acrylamidase: Process parameters and removal of acrylamide from coffee.
Food chemistry
Sep 15, 2018
This study reports on removal of acrylamide from roasted coffee by acrylamidase from Cupriavidus oxalaticus ICTDB921. Chitosan coated calcium alginate beads were functionalized with citric acid as nontoxic cross linker and activated by 1-ethyl-3-(3-d...
Sanitation of tomatoes based on a combined approach of washing process and pulsed light in conjunction with selected disinfectants.
Food research international (Ottawa, Ont.)
Sep 10, 2018
In this study, we evaluated the performance of a large-scale decontamination system based on a washing process in combination with pulsed light (PL) exposure and HO/chlorine. In order to identify optimum processing condition, we first evaluated the e...
Antibacterial activity and its mechanisms of a recombinant Funme peptide against Cronobacter sakazakii in powdered infant formula.
Food research international (Ottawa, Ont.)
Aug 13, 2018
Cronobacter sakazakii (Cs) is a typical foodborne bacterium that infect powdered infant formula (PIF) worldwide. In this study, a recombinant antimicrobial peptide, branded as Funme peptide (FP)was applied to protect PIF from Cs contamination. The re...
Cronobacter sakazakii
Bacteria
Infant Formula
Food Contamination
Food Microbiology
Food Handling
Antimicrobial Cationic Peptides
Biological Control Agents
Ampicillin
Anti-Bacterial Agents
Cell Membrane Permeability
Humans
Amino Acid Sequence
Infant
Powders
Biofilms
Erythrocytes
Microbial Sensitivity Tests
Optimization of goose breast meat tenderness by rapid ultrasound treatment using response surface methodology and artificial neural network.
Animal science journal = Nihon chikusan Gakkaiho
Jun 29, 2018
The aim of this study was to develop a prediction model on tenderization of goose breast meat by response surface methodology (RSM) and artificial neural network (ANN). The experiments were operated on the basis of a three-level, three-variable (ultr...
Recent developments of artificial intelligence in drying of fresh food: A review.
Critical reviews in food science and nutrition
May 22, 2018
Intellectualization is an important direction of drying development and artificial intelligence (AI) technologies have been widely used to solve problems of nonlinear function approximation, pattern detection, data interpretation, optimization, simul...
Assessment of Beer Quality Based on a Robotic Pourer, Computer Vision, and Machine Learning Algorithms Using Commercial Beers.
Journal of food science
Mar 30, 2018
UNLABELLED: Sensory attributes of beer are directly linked to perceived foam-related parameters and beer color. The aim of this study was to develop an objective predictive model using machine learning modeling to assess the intensity levels of senso...
Improved freeze drying efficiency by ice nucleation proteins with ice morphology modification.
Food research international (Ottawa, Ont.)
Dec 14, 2017
This study aims to use ice nucleation proteins (INPs) as a novel approach to improve the efficiency of freeze drying process and investigate the related mechanism of ice morphology. Our results show that INPs can significantly improve freeze drying e...
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