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  • 1
    Electronic Resource
    Electronic Resource
    Inhibition of Listeria monocytogenes on Hot Dogs Using Antimicrobial Whey Protein-based Edible Casings (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Whey protein isolate (WPI) films (pH 5.2) containing p-aminobenzoic acid (PABA) were heat-sealed to form casings. Hot dogs prepared with WPI, collagen, or natural casings were cooked, surface-inoculated to contain 103 Listeria monocytogenes CFU/g, and examined for numbers of L. monocytogenes, mesophilic aerobic bacteria (MAB), lactic acid bacteria (LAB), and yeast/mold during 42 d of storage at 4 °C. Listeria populations on hot dogs prepared with WPI-1.0%-PABA casings remained relatively unchanged; however, numbers of Listeria on hot dogs prepared with WPI-0.0%-PABA, collagen, and natural casings increased about 2.5 logs during 42 d of refrigerated storage. Populations of MAB, LAB, and mold on WPI-1.0%-PABA casings were 1 to 3 logs lower compared to others casings.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb14155.x
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  • 2
    Electronic Resource
    Electronic Resource
    Mechanical and Barrier Properties of Lactic Acid and Rennet Precipitated Casein-Based Edible Films (1998)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 63 (1998), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Tensile strength (TS), percent elongation (%E), oxygen permeability (OP), and water vapor permeability (WVP) of lactic acid and rennet precipitated casein-based edible films were studied to determine the effect of protein to plasticizer ratio (0.6:1, 1:1, 1.4:1) and plasticizer type (sorbitol, glycerol) on these properties. TS increased (p〈0.05) with increase in protein to plasticizer ratio. Sorbitol plasticized films were stronger (p〈0.05) than glycerol plasticized films. However, films plasticized with glycerol were more extensible (p〈0.05). Film %E decreased with increase in protein/plasticizer ratio for lactic acid casein films, whereas it increased for rennet casein films. Films plasticized with sorbitol were more effective (p〈0.05) moisture and oxygen barriers than glycerol plasticized films. Overall, lactic acid casein films plasticized with sorbitol had the most effective mechanical and barrier properties.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1998.tb15846.x
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  • 3
    Electronic Resource
    Electronic Resource
    Growth and Acid Production by Lactic Acid Bacteria and Bifidobacteria Grown in Skim Milk Containing Honey (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Twelve percent nonfat dry milk containing 5% (w/w) honey, fructose, or sucrose were pasteurized and inoculated with Streptococcus thermophilus, Lactobacillus acidophilus, Lactobacillus delbrukeii subsp bulgaricus, or Bifidobacterium bifidum. Inoculated tubes were incubated at 37 °C, 24 h. Samples were collected at 0 and 24 h and examined for (a) viability of bacteria, and (b) levels of fermentation end products (lactic and acetic acids) as measured by HPLC. Honey supported growth of all 4 organisms similar to other sweeteners and was not inhibitory. Lactic acid production was similar for all, except for bifidobacteria and was not influenced by sweetener type. Although lactic acid production was enhanced (p 〈 0.05) when bifidobacteria were grown in the presence of honey, acetic acid production was not affected. Various oligosaccharides found in honey may be responsible for enhanced lactic acid production by bifidobacteria.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb16134.x
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  • 4
    Electronic Resource
    Electronic Resource
    Growth and Viability of Commercial Bifidobacterium spp in Skim Milk Containing Oligosaccharides and Inulin (2000)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 65 (2000), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Two commercial strains of Bifidobacterium spp (Bf -1 and Bf -6) were cultured in 12% (w/w) reconstituted nonfat dry milk (NDM) containing 0, 0.5, 1.0, 3.0, or 5.0% (w/v) fructooligosaccharide (FOS), galactooligosaccharide (GOS), and inulin. Inoculated samples were incubated anaerobically at 37° for 48 h. Growth and activity of the cultures in the presence of FOS, GOS, and inulin were determined. Viability of each strain was assessed after 4 weeks of refrigerated storage at 4°. Growth promotion, enhancement of activity and retention of viability were greatest when Bifidobacterium Bf-1 and Bf-6 were grown in the presence of FOS followed in a descending order by GOS and inulin. The effects of oligosaccharides and inulin increased with increasing carbohy drate concentration and was maximal at 5% (w/v).
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2000.tb13605.x
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  • 5
    Electronic Resource
    Electronic Resource
    Milk Alkaline Phosphatase Purification and Production of Polyclonal Antibodies (1999)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 64 (1999), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Purification was by electroelution from native polyacrylamide gels or by sequential use of three columns. Electroelution was faster and resulted in a higher yield (23.4 vs 1.6%) than column purification. The enzyme had a molecular mass of 187 kDa, and the isoelectric point ranged from 5.4 to 6.0. ALP purified by electroelution was used as the antigen to immunize rabbits for polyclonal antibody (PAb) production. Western blot analysis showed that PAbs cross-reacted with bovine milk and placenta ALP, but did not cross-react with ALP from calf or bovine intestinal mucosa, Escherichia coli or with other milk proteins.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1999.tb15093.x
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  • 6
    Electronic Resource
    Electronic Resource
    Antimicrobial, Mechanical, and Moisture Barrier Properties of Low pH Whey Protein-based Edible Films Containing p-Aminobenzoic or Sorbic Acids (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Low pH (5.2) whey protein isolate-based edible films containing p-aminobenzoic acid (PABA) or sorbic acid (SA) were developed and assessed for inhibition of Listeria monocytogenes, Escherichia coli O157:H7, and Salmonella Typhimurium DT104 in a disc diffusion assay. Water vapor permeability (WVP), tensile strength (TS), and percent elongation (%E) were also determined. Using 1.5% PABA and SA, average inhibition zone diameters were 21.8, 14.6, 13.9, and 26.7, 10.5, 9.7 mm for L. monocytogenes, E. coli O157:H7, and S. Typhimurium DT104, respectively. Three strains of S. Typhimurium DT104 were resistant to 0.5% SA. Addition of PABA and SA increased %E, but decreased TS. WVP was not affected by 0.5% and 0.75% SA; however, PABA increased WVP.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15188.x
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  • 7
    Electronic Resource
    Electronic Resource
    Heat Stability of Bovine Milk Immunoglobulins and Their Ability to Bind Lactococci as Determined by an ELISA (1997)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 62 (1997), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: Immunoglobulins obtained from bovine colostrum were heat treated at 70, 75, 80 and 85°C for 0-90 min. An ELISA was developed to determine the susceptibility of lactococci to bind heat treated IgG, IgM and IgA. IgA was the most heat sensitive of the immunoglobulins. Treatment at 80°C for 25 min completely inactivated IgA as evidenced by the inability of lactococci to bind IgA. IgM was completely inactivated upon heating to 85°C for 20 min whereas IgG was completely inactivated at 85°C after 30 min. Laser Scanning Microscopy verified results with ELISA. Severe thermal treatment is needed to reduce immunogenicity of bovine milk to prevent lactococcal agglutination.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.1997.tb12248.x
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  • 8
    Electronic Resource
    Electronic Resource
    Thermal Properties, Heat Sealability and Seal Attributes of Whey Protein Isolate/ Lipid Emulsion Edible Films (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : From 5% w/v whey protein isolate (WPI), whey protein/lipid emulsion edible films were produced that were sorbitol- or glycerol-plasticized, containing butterfat (0.2% w/v) or candelilla wax (0.8% w/v). Thermal properties of the films determined by Differential Scanning Calorimetry (DSC) showed onset temperatures (To) of 126 to 127 °C for sorbitol- and 108 to 122 °C for glycerol-plasticized films. To values were used as the basis for heat sealing temperatures. Temperature (110, 120, 130 °C), pressure (296,445 kPa), and dwell time (1,3 s) affected seal strength. Optimum heat sealing temperature was 130 °C for sorbitol- and 110 °C for glycerol-plasticized films. All films were heat sealable with an impulse heat-sealer. Electron Spectroscopy for Chemical Analysis (ESCA) of the surfaces of both sealed and unsealed films showed increase in hydrogen and covalent bonds involving C-O-H and N-C, which may be the main forces responsible for the sealed joint formation of the films.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb08223.x
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  • 9
    Electronic Resource
    Electronic Resource
    Influence of Different Unifloral Honeys on Heterocyclic Aromatic Amine Formation and Overall Mutagenicity in Fried Ground-beef Patties (2003)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 68 (2003), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: The effects of different unifloral honeys (buckwheat, clover, and sage), carbohydrates (fructose, glucose, and sucrose), and antioxidants (vitamin E, BHT), and Trolox® (6-hydroxy-2,5,7,8-tetramethylchroman-2-carboxylic acid) on heterocyclic aromatic amine (HAA) formation and overall mutagenicity in fried ground patties were evaluated. The inhibition of total HAA formation was achieved with buckwheat (55%), clover (52%), and sage (51%); and they also reduced overall mutagenicity 36, 31, and 26%, respectively. The addition of fructose, glucose, or fructose and glucose together, at levels comparable to their occurrence in honey, reduced (p 〈 0.05) mutagenicity and HAA formation by amounts comparable to that found with honey.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2003.tb08247.x
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  • 10
    Electronic Resource
    Electronic Resource
    Sensory Attributes of Whey Protein Isolate and Candelilla Wax Emulsion Edible Films (2001)
    Oxford, UK : Blackwell Publishing Ltd
    Journal of food science 66 (2001), S. 0 
    Details
    ISSN: 1750-3841
    Source: Blackwell Publishing Journal Backfiles 1879-2005
    Topics: Agriculture, Forestry, Horticulture, Fishery, Domestic Science, Nutrition , Process Engineering, Biotechnology, Nutrition Technology
    Notes: : Whey protein isolate (5% w/v) films were plasticized with sorbitol or glycerol, and candelilla wax (0.8% w/ v) was added to produce whey protein isolate and candelilla wax emulsion edible films. The films were cut into 7.62 cm × 2.54 cm strips and evaluated by a 15-member trained sensory panel for milk odor, transparency/opaqueness, sweetness, and adhesiveness using a structured 9-point intensity scale. The films had no distinctive milk odor; however, they were perceived to be slightly sweet and adhesive by the trained sensory panel. Whey protein isolate films without candelilla wax were clear and transparent, whereas candelilla wax containing films were opaque.
    Type of Medium: Electronic Resource
    URL: http://dx.doi.org/10.1111/j.1365-2621.2001.tb15195.x
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