01.01.2011 | Charoen, Ratchanee; Jangchud, Anuvat; Jangchud, Kamolwan; Harnsilawat, Thepkunya; Naivikul, Onanong; McClements, Dav ..., Journal of Food Science, 2011

Abstract:  Rice bran oil (RBO) is used in foods, cosmetics, and pharmaceuticals due to its desirable health, flavor, and functional attributes. We investigated the effects of biopolymer emulsifier type and environmental stresses on the stability of RBO emulsions. Oil‐in‐water emulsions (5% ...

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01.01.2011 | Wang, Yue; Zou, Mei‐Juan; Zhao, Nan; Ren, Jun‐Gang; Zhou, Hong; Cheng, Gang, Journal of Food Science, 2011

Abstract:  This study aimed to evaluate the effect of diallyl trisulfide (DATS), a major component derived from garlic, on the pharmacokinetics of nifedipine. Pharmacokinetic parameters of nifedipine were determined in rats following an oral gavage (3 mg/kg) or intravenous administration ...

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01.01.2011 | Ehivet, Fabienne E.; Min, Byungjin; Park, Mi‐Kyung; Oh, Jun‐Hyun, Journal of Food Science, 2011

Abstract:  The objectives of this research were to characterize the mechanical and barrier properties of sweetpotato starch (SPS)‐based film (SPSF) and to investigate the antimicrobial activity of SPSF containing origanum oil (OG) against foodborne pathogenic bacteria. The SPSF was ...

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01.01.2011 | Liu, Yanjun; White, Pamela J., Journal of Food Science, 2011

Abstract:  Seven experimental oat lines with high (5.9% to 7.2%), medium (5.3% to 5.5%), and low (4.4%) β‐glucan concentrations were evaluated for the effects of β‐glucan molecular weight (MW) and structure on viscosities of oat‐flour slurries. The MW of β‐glucans was determined by ...

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01.01.2011 | Hines, Jesse D.; McKelvey, Pamela J.; Bodnaruk, Peter W., Journal of Food Science, 2011

Abstract:  The objective of this study was to investigate the application of established D‐value calculations to survival curves for various bacteria using the following antimicrobials: acidified sodium chlorite, triclosan, octanoic acid, and sodium hydroxide. D‐values can be calculated in ...

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01.01.2011 | Ueno, Shigeaki; Shigematsu, Toru; Hasegawa, Toshimi; Higashi, Jun; Anzai, Mayumi; Hayashi, Mayumi; Fujii, Tomoyuki, Journal of Food Science, 2011

Abstract:  Inactivation of E. coli by high hydrostatic pressure (250 to 400 MPa) with salts was investigated based on kinetic analysis. At concentrations from 0.074 to 0.145 M and from 0.240 to 0.290 M, both the absolute activation volumes and the preexponential factors were similar in KCl, ...

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01.01.2011 | Speranza, Barbara; Corbo, Maria Rosaria; Sinigaglia, Milena, Journal of Food Science, 2011

Abstract:  Biofilm formation on food industry surfaces has important health and economic consequences, since they can serve as a potential source of contamination for food products, which may lead to food spoilage or transmission of diseases. Salmonella sp. is one of the most important ...

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01.01.2011 | Oner, M.E.; Walker, P.N., Journal of Food Science, 2011

Abstract:  Although sulfiting agents are commonly used in the fresh‐cut potato industry, concerns about further regulatory restrictions on sulfite use and consumer fear of sulfite‐treated foods have lead to increased research in alternative processing methods. The objective of this study ...

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01.01.2011 | Demirhan, Elçin; Apar, Dilek Kılıç; Özbek, Belma, Journal of Food Science, 2011

Abstract:  In the present study, the hydrolysis of sesame cake protein was performed by Alcalase, a bacterial protease produced by Bacillus licheniformis, to investigate the reaction kinetics of sesame cake hydrolysis and to determine decay and product inhibition effects for Alcalase. The ...

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01.01.2011 | Asavasanti, Suvaluk; Ristenpart, William; Stroeve, Pieter; Barrett, Diane M., Journal of Food Science, 2011

Abstract:  Pulsed electric fields (PEF) nonthermally induce cell membrane permeabilization and thereby improve dehydration and extraction efficiencies in food plant materials. Effects of electrical field strength and number of pulses on plant tissue integrity have been studied extensively. ...

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