Article
Computer Science, Artificial Intelligence
Eva Cernadas, Manuel Fernandez-Delgado, Elena Fulladosa, Israel Munoz
Summary: Dry-cured ham is a popular Mediterranean meat product consumed worldwide. A complete automatic system combining color texture features and machine learning models has been proposed to predict the marbling degree of dry-cured ham slices. The system achieved a high accuracy in marbling prediction with a correlation of 0.92 and a mean absolute error of 0.46. This system has significant implications for the dry-cured ham industry.
EXPERT SYSTEMS WITH APPLICATIONS
(2022)
Article
Food Science & Technology
M. P. Segura-Borrego, R. M. Callejon, M. L. Morales
Summary: This study evaluated the influence of storage time of vacuum-packaged Iberian dry-cured ham on its volatile profile and quality. The results showed differences between vacuum-packed samples with different packaging times and those which were not, mainly in alcohols and ketones. Important changes were observed after only one week of packaging.
FOOD PACKAGING AND SHELF LIFE
(2023)
Article
Food Science & Technology
Lijuan Fu, Lujuan Xing, Yuejing Hao, Ziyi Yang, Shuang Teng, Lanlan Wei, Wangang Zhang
Summary: Xuanwei ham crude peptides (XHP) exhibited anti-inflammatory effects by inhibiting the secretion of inflammatory mediators through regulating inflammation-related signaling pathways, with specific peptide sequences showing higher anti-inflammatory capacity.
JOURNAL OF FUNCTIONAL FOODS
(2021)
Article
Biotechnology & Applied Microbiology
Teresa Aymerich, Anna Jofre, Sara Bover-Cid
Summary: Active antimicrobial packaging based on polyvinyl alcohol films with Enterocin A or LAE was designed to minimize the survival of Listeria monocytogenes on ready-to-eat products. The Enterocin A-based film demonstrated strong antilisterial activity, immediately reducing L. monocytogenes counts and enhancing the die-off rate during storage. LAE film did not have an immediate bactericidal effect, but reduced the pathogen counts during the shelf life.
Article
Agricultural Engineering
Gamal M. ElMasry, Elena Fulladosa, Josep Comaposada, Salim S. Al-Rejaie, Pere Gou
Summary: The study aims to use hyperspectral imaging techniques to predict the composition of sliced dry-cured ham and develop accurate predictive models, with a focus on defining optimal protocols for image preprocessing and selecting representative data.
BIOSYSTEMS ENGINEERING
(2021)
Article
Entomology
Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Santanu Kundu, Courtney A. Crist, J. Byron Williams, M. Wes Schilling
Summary: The research shows that chitosan-coated nets, combined with xanthan gum and propylene glycol, can help control mite growth on dry-cured hams, with no significant impact on the sensory attributes of the ham slices.
JOURNAL OF STORED PRODUCTS RESEARCH
(2021)
Article
Food Science & Technology
Rosario Ramirez, Rebeca Contador, Alberto Ortiz, Susana Garcia-Torres, Maria Montana Lopez-Parra, David Tejerina
Summary: The study found that different commercial categories of sliced Iberian dry-cured ham exhibited different performance during long-term storage. Modified atmosphere packaging (MAP) preserved the color and antioxidant content better than vacuum packaging.
Article
Food Science & Technology
Andres Martin-Gomez, Natalia Arroyo-Manzanares, Maria Garcia-Nicolas, Angela Lopez-Lorente, Soledad Cardenas, Ignacio Lopez-Garcia, Pilar Vinas, Manuel Hernandez-Cordoba, Lourdes Arce
Summary: The study used Raman spectroscopy as a rapid screening tool to successfully differentiate dry-cured Iberian ham samples of different feeding regimes and breeds, providing new possibilities for preventing labeling fraud. The method showed high validated classification rates for feeding regime (83.3%) and breed (86.7%), with an interlaboratory study confirming its applicability with a validated rate above 80% for 52 samples.
Article
Chemistry, Applied
Ivna Poljanec, Nives Marusic Radovcic, Sandra Petricevic, Danijel Karolyi, Eddy Listes, Helga Medic
Summary: Proteolysis and protein oxidation were concurrently detected in the Biceps femoris (BF) and Semimembranosus (SM) muscles during the five stages of smoked dry-cured ham processing. Proteolysis was more advanced in BF, leading to higher total free amino acid content in BF compared to SM. The SDS-PAGE analysis revealed progressive degradation of sarcomeric and sarcoplasmic proteins in both muscles, with a strong correlation found between protein oxidation and proteolysis.
Article
Food Science & Technology
Beatriz Munoz-Rosique, Eva Salazar, Julio Tapiador, Begona Peinado, Luis Tejada
Summary: This study aimed to investigate the effects of breed and processing on the physical-chemical and sensory characteristics of Iberian dry-cured ham. The results showed that both breed and processing had significant impacts on the composition and properties of the ham. Deboning and salt reduction influenced the hardness and elasticity of the ham, but consumers preferred the original breed with higher fat content.
Article
Food Science & Technology
Alessandro Toscano, Diana Giannuzzi, Isaac Hyeladi Malgwi, Veronika Halas, Paolo Carnier, Luigi Gallo, Stefano Schiavon
Summary: This study explores the influence of 4 feeding strategies on the quality of dry-cured ham. The results show that different feeding strategies have different effects on the weight of the ham, lean protein content, fat cover depth, and fatty acid composition.
Article
Food Science & Technology
Jing Tao, Bilian Yu, Franks Kamgang Nzekoue, Xiao Zhou, Qing Shen, Jiale He, Gianni Sagratini, Xiaohui Huang, Sauro Vittori, Giovanni Caprioli, Hua Zhang, Yanhong Bai
Summary: This research developed a rapid HPLC method to analyze ATP-related compounds in dry-cured ham and found a positive correlation between ATP content and microbial load during storage. Furthermore, the method was used to quantify ATP-related compounds in ham samples wrapped in an antibacterial packaging film and showed lower levels compared to control samples. The evaluated cell-free supernatant could be considered for packaging material applications in preserving sliced ham.
Article
Food Science & Technology
Lujuan Xing, Lijuan Fu, Fidel Toldra, Shuang Teng, Yantao Yin, Wangang Zhang
Summary: This study investigated the in vitro stability of bioactive peptide extract from dry-cured Xuanwei hams and its anti-inflammatory effect in RAW264.7 cells. The results showed that heating and pH treatment did not significantly affect the anti-inflammatory capacity of XHPs, while the simulated gastrointestinal digestion enhanced their anti-inflammatory effect by releasing novel bioactive peptides.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Food Science & Technology
Wenjie Shao, Yan L. Campbell, Thomas W. Phillips, Charles Freeman, Xue Zhang, Jasmine D. Hendrix, K. Virell To, Thu Dinh, William D. Rogers, M. Wes Schilling
Summary: Eight treatments of edible coatings and nets, including liquid smoke (SP and 24P) and xanthan gum (XG), were evaluated for their effectiveness in controlling mite growth on dry-cured hams. Both coating and netting treatments of 1% SP + 1% XG effectively controlled mite growth. Increasing the concentration of SP from 1% to 2% in the SP-only treatments did not control mite growth in the coating, but it did in the nets. Coating and netting treatments with 2% 24P + 1% XG also effectively controlled mite growth, with ham cubes infused with 1% and 2% 24P in the nets having mite numbers of 4.6 and 9.4, respectively. SP did not affect the sensory attributes of the ham. The results suggest that liquid smoke can be potentially used in coatings or ham nets to control mites in an integrated pest management program for dry-cured hams.
Article
Food Science & Technology
Beatriz Munoz-Rosique, Noelia Hernandez-Correas, Adela Abellan, Estefania Bueno, Rafael Gomez, Luis Tejada
Summary: This study evaluated the impact of salt reduction and pig genetic line on the bioactivity of boneless hams. The results showed that both pig genetic line and salt reduction have an influence on the bioactivity of the hams.
Review
Food Science & Technology
Muhammad Umair, Saqib Jabbar, Zubaria Ayub, Rana Muhammad Aadil, Muhammad Abid, Jianhao Zhang, Zhao Liqing
Summary: The availability of safe and pathogen-free food is increasingly important, and traditional spore removal practices are becoming more challenging. The use of dielectric barrier discharge (DBD) based atmospheric cold plasma (ACP) as a novel food preservation technology shows potential in the food industry. This technology has bactericidal effects on microorganisms in food products and is influenced by various process parameters.
FOOD REVIEWS INTERNATIONAL
(2022)
Article
Food Science & Technology
Muhammad Umair, Saqib Jabbar, Yue Lin, Mustapha Muhammad Nasiru, Jianhao Zhang, Muhammad Abid, Mian Anjum Murtaza, Liqing Zhao
Summary: The combined effect of emerging electro-technology high-voltage cold plasma and non-thermal ultra-high hydrostatic pressure on the quality and stability of carrot juice was evaluated. The combination treatment showed better results in terms of enzyme inactivation and extraction of coloring compounds, phytochemicals, and ascorbic acid. The enhancement of phytochemicals may be due to the disintegration of phenolic dimers caused by the electro-kinetic phenomenon of HVCP.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Mustapha Muhammad Nasiru, Muhammad Umair, Evans Frimpong Boateng, Fawze Alnadari, Kashif-ur Rehman Khan, Zhaobin Wang, Ji Luo, Wenjing Yan, Hong Zhuang, Ali Majrashi, Jianhao Zhang, Sameh A. Korma
Summary: High-voltage cold plasma treatment significantly influences the odor and taste attributes of egg white protein, with a more pronounced effect at 60 and 120 seconds of treatment. E-nose, E-tongue, and HS-GC-IMS techniques can accurately identify flavor fingerprints in egg white protein and distinguish responses to different treatment times.
Article
Food Science & Technology
Muhammad Umair, Tayyaba Sultana, Zhu Xiaoyu, Ahmed M. Senan, Saqib Jabbar, Labiba Khan, Muhammad Abid, Mian Anjum Murtaza, Dhama Kuldeep, Niyazi A. S. Al-Areqi, Lu Zhaoxin
Summary: This study investigated the antibacterial activities of vine tea against foodborne pathogens and found that one compound (C15H10O7) demonstrated strong antimicrobial activity against Bacillus cereus and Staphylococcus aureus.
FOOD SCIENCE & NUTRITION
(2022)
Article
Chemistry, Applied
Muhammad Shahid Riaz Rajoka, Hafiza Mahreen Mehwish, Haruki Kitazawa, Francisco J. Barba, Laureline Berthelot, Muhammad Umair, Qinchang Zhu, Zhendan He, Liqing Zhao
Summary: MM89-EPS, isolated from Lactiplantibacillus plantarum MM89, is a polysaccharide with excellent water solubility and water/oil retaining capabilities. It shows no significant cytotoxicity on RAW264.7 cells, while enhancing the immunomodulatory activity of immune cells.
Review
Acoustics
Muhammad Umair, Sidra Jabeen, Zekai Ke, Saqib Jabbar, Faiqa Javed, Muhammad Abid, Kashif-ur Rehman Khan, Yu Ji, Sameh A. Korma, Mohamed T. El-Saadony, Liqing Zhao, Ilaria Cacciotti, Clara Mariana Goncalves Lima, Carlos Adam Conte-Junior
Summary: Fruit juices are frequently consumed due to their nutritious benefits, appealing flavor, and vibrant color. The stability of enzymes in fruit juices is a concern for their shelf life. In the past two decades, there has been a transformation in the fruit juice processing industry from thermal treatments to nonthermal treatments (NTTs) to meet the requirements for microbiological and enzymatic stability. NTTs have the potential to produce microbiologically safe and enzymatically stable fruit juices with minimal loss of bioactive components. The inactivation of enzymes in NTTs mainly occurs through protein structure modification and active site conformation.
ULTRASONICS SONOCHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Niyazi A. S. Al-Areqi, Muhamad Umair, Ahmed M. Senan, Ahlam Al-Alas, Afraah M. A. Alfaatesh, Saba Beg, Kashif-ur-Rehman Khan, Sameh A. Korma, Mohamed T. El-Saadony, Mohammed A. Alshehri, Ahmed Ezzat Ahmed, Ahmed M. Abbas, Riyad A. Alokab, Ilaria Cacciotti
Summary: With the increasing demand for industrial dyes, water conditions have deteriorated, leading to increased attention on the removal of environmentally hazardous pollutants from wastewaters through photocatalytic degradation. This study synthesized three mesoporous nanophases of BiFeVOx.y as visible light photocatalysts and evaluated their photocatalytic activities in degrading organic dyes. The results showed that the synthesis methods and doping strategy played important roles in improving the structure and surface properties of the nanophases, enhancing their adsorption and photocatalytic efficiencies.
Article
Food Science & Technology
Tolulope Joshua Ashaolu, Ramy M. Khoder, Mohammed Saeed Alkaltham, Asad Nawaz, Noman Walayat, Muhammad Umair, Ibrahim Khalifa
Summary: Both natural and synthetic peptides have vast potential in the food manufacturing industry, particularly in emulsion-based products. Further research is needed to better understand the properties and factors influencing stability, release rate, and efficacy of peptide-based emulsions.
Article
Biochemistry & Molecular Biology
Sameh A. Korma, Li Li, Wei Wei, Pengzhan Liu, Xinghe Zhang, Ibrahim A. Bakry, Peipei An, Khaled A. E. Abdrabo, Muhammad Faisal Manzoor, Muhammad Umair, Ilaria Cacciotti, Jose M. Lorenzo, Carlos Adam Conte-Junior
Summary: The fatty acid composition, triacylglycerol molecular species, thermal behavior, and infrared spectra of goat milk fat from two main breeds of dairy goats in China (Guanzhong and Xinong Saanen) were investigated. The results showed significant differences in fat composition based on breed, with higher content of medium-chain saturated fatty acids in Guanzhong and higher ratios of unsaturated fatty acids in Xinong Saanen. This study provides valuable information for the dairy industry in China, particularly in relation to the use of goat milk fat in infant formula.
Article
Biochemistry & Molecular Biology
Huma Rao, Saeed Ahmad, Asadullah Madni, Iqra Rao, Mohammed Ghazwani, Umme Hani, Muhammad Umair, Imtiaz Ahmad, Nadia Rai, Maqsood Ahmed, Kashif ur Rehman Khan
Summary: This study aimed to investigate the incorporation of water-insoluble lipophilic drug Alprazolam into solid lipid nanoparticles (SLNs) to achieve both quick onset of action and sustained release. The optimized Alprazolam-loaded SLNs exhibited good homogeneity, physical stability, and sustained release of the drug. The SLNs showed a promising potential for achieving sustained release of the short-acting drug Alprazolam, thereby enhancing patient compliance.
Article
Chemistry, Multidisciplinary
Maqsood Ahmed, Kashif-ur-Rehman Khan, Saeed Ahmad, Hanan Y. Aati, Asma E. Sherif, Mada F. Ashkan, Jehan Alrahimi, Ebtihal Abdullah Motwali, Muhammad Imran Tousif, Mohsin Abbas Khan, Musaddique Hussain, Muhammad Umair, Bilal Ahmad Ghalloo, Sameh A. Korma
Summary: The objective of this study was to investigate the biological properties and bioactive phytochemicals of Acacia jacquemontii Benth, a wild plant with medicinal components, and understand the correlation between its phytochemical profile and biological activities. The results showed that the methanolic extract of A. jacquemontii had higher levels of total phenolic and flavonoid contents compared to the n-hexane fraction, and exhibited strong antioxidant, tyrosinase inhibition, thrombolytic, antibacterial, and antiviral activities.
ARABIAN JOURNAL OF CHEMISTRY
(2022)
Article
Chemistry, Multidisciplinary
Afia Shahid, Kashif Ur Rehman Khan, Huma Rao, Hanan Y. Aati, Asmaa E. Sherif, Duraiz Ahmed Khan, Abdul Basit, Muhammad Umair, Abdul Mueed, Tuba Esatbeyoglu, Sameh A. Korma
Summary: This study investigated the phytochemical composition, biological activities, and in silico molecular docking of the ethanolic extract of Zaleya pentandra, the only species of its genus found in the Cholistan desert, Pakistan. The extract showed high phenolic and flavonoid content and exhibited strong antioxidant, enzyme inhibition, antibacterial, and antiviral activities. In silico molecular docking revealed the interaction and binding affinity of the identified compounds with enzymes. These findings provide valuable insights into the potential anti-diabetic, neuroprotective, and skin-protective uses of Z. pentandra and can contribute to the discovery of bioactive compounds in the future.
APPLIED SCIENCES-BASEL
(2023)
Article
Pharmacology & Pharmacy
Mudassir Farooq, Faisal Usman, Mahrukh Naseem, Hanan Y. Aati, Hassan Ahmad, Sirikhwan Manee, Ruqaiya Khalil, Kashif ur Rehman Khan, Muhammad Imran Qureshi, Muhammad Umair
Summary: Hydroxypropyl beta-cyclodextrin (HP beta CD) based polymeric nanobeads containing voriconazole (VRC) were successfully fabricated by free radical polymerization. The optimized formulation (CDN5) exhibited a particle size of 320 nm, zeta potential of -35.5 mV, and 87% encapsulation efficiency. The release studies showed a high drug release rate at pH 1.2 and 6.8, with first-order kinetics and non-Fickian diffusion as the release mechanism.
Review
Food Science & Technology
Muhammad Umair, Tayyaba Sultana, Song Xun, Saqib Jabbar, Muhammad Shahid Riaz Rajoka, Amgad Albahi, Muhammad Abid, Muhammad Modassar Ali Nawaz Ranjha, Hesham R. R. El-Seedi, Fengwei Xie, Kashif Ur Rehman Khan, Liqing Zhao, Zhendan He
Summary: This review discusses the recent advancements in cold sterilization of food and fresh-keeping packaging. Functional nanoparticles, such as TiO2 and Fe2O3, with photocatalytic activity have gained attention but raise concerns about their toxicity and safety. The bacteriostatic and fresh-keeping properties of these nanoparticles and their packaging strategies using ultraviolet photo-catalysis effect are emphasized. The innovative method of cold sterilizing food using high-voltage electric field cold plasma (HVEF-CP) is also discussed.
FOOD SCIENCE & NUTRITION
(2023)
Article
Biotechnology & Applied Microbiology
Magdy Ramadan Shahein, El-Sayed H. Atwaa, Ahmad O. Babalghith, Barakat M. Alrashdi, Hanan A. Radwan, Muhammad Umair, Dyaaaldin Abdalmegeed, Hala Mahfouz, Naief Dahran, Ilaria Cacciotti, Ehab Kotb Elmahallawy
Summary: This study evaluated the chemical, phytochemical, and sensory properties, nutritional value, and antioxidant properties of yogurt fortified with the aqueous extract of Hawthorn leaves. The results showed that the yogurt containing the extract had similar protein, fat, and ash contents compared to control samples, but exhibited higher total phenolic content and antioxidant activity. Rats consuming the fortified yogurt showed improvement in lipid metabolism and increased antioxidant levels in the serum. Overall, the Hawthorn leaf extract provided health benefits to yogurt and protected against oxidative stress in rats.
FERMENTATION-BASEL
(2022)
Article
Food Science & Technology
Ewelina Bigoraj, Iwona Kozyra, Agnieszka Kaupke, Zbigniew Osinski, James Lowther, Artur Rzezutka
Summary: The aim of this study was to assess the prevalence of human enteric viruses in mussels sold on the Polish market and study the fecal contamination of shellfish. The study found that human enteric viruses were commonly present in shellfish, with norovirus being the most frequently detected. The study also observed a seasonal distribution pattern of viruses in shellfish samples.
Editorial Material
Food Science & Technology
Bojan Blagojevic, Lis Alban Denmark
Article
Food Science & Technology
Indy Magnus, Fatemeh Abbasi, Hugo Thienpont, Lien Smeesters
Summary: Food safety and quality are increasingly important in our society, driving the development of novel optical food sensing technologies. However, current optical sensing technologies are often limited in their sensitivity and product variability. In this study, we developed a novel pistachio nut screening methodology using fluorescence spectroscopy and advanced chemometrics to simultaneously detect shells, tree parts, and aflatoxins. By optimizing hardware and software parameters, we achieved a high classification accuracy for healthy pistachio kernels.
Article
Food Science & Technology
Xiaodong Wang, Jingqiang Yu, Haixia Wu, Leiying Wu, Wuyunga Borjihan, Cong Wang, Munkhjargal Burenjargal, Alideertu Dong
Summary: This study developed a novel photon-phonon coupling (PPC) cold sterilization technology and compared its effects with low-temperature pasteurization and microwave ultraviolet. The results showed that PPC effectively reduced bacterial count in raw milk with minimal impact on milk quality and nutritional composition.
Review
Food Science & Technology
Riyadh Abdulmalek Hassan, Sharina Abu Hanifah, Lee Yook Heng, Fawaz Al-badaii, Alizar Ulianas
Summary: This study used bibliometric visualisation map analysis to explore the publication outputs, trends, and hotspots for endocrine disruptors (EDMs) biosensor development in relation to mycotoxins. The analysis showed that the current literature primarily focuses on developing biosensors for detecting highly toxic and widely distributed mycotoxins in food, but there needs to be more focus on biosensors for detecting mycotoxins known as endocrine disruptors.
Article
Food Science & Technology
Yajie Zheng, Jianpeng Dou, Changpo Sun, Hujun Liu, Shipei Zhang, Wenfu Wu
Summary: This study investigated the efficiency of modified SA/ll-glucan/Mt microsphere adsorbents in removing DON and ZEN from CSL. The microspheres showed high adsorption capacity, and simple and rapid regeneration was achieved without affecting the removal efficiency of mycotoxins from CSL.
Article
Food Science & Technology
Carlos Adelantado, Jose Angel Salatti-Dorado, Carlos Herrera, Lourdes Arce, Maria Jose Cardador
Summary: High-performance-ion mobility spectrometry (HPIMS) was used for the first time in the analysis of olive oil samples, following a simple liquid-liquid extraction procedure. The developed methodology is user-friendly, fast, and inexpensive, complying with the principles of green chemistry. The proposed approach, combined with multivariate analysis, showed potential in classifying olive oil samples based on their organoleptic quality, with high accuracy rates.
Article
Food Science & Technology
Jia-Wen Wei, Jia-Rong He, Shi-Yi Chen, Yi-Han Guo, Xuan-Zhu Huo, Nuan Zheng, Shuo-Hui Cao, Yao-Qun Li
Summary: Polycyclic aromatic hydrocarbons (PAHs) are a major cause of human cancer. This study developed a quantitative analysis method for PAH4 using the back propagation neural network (BPNN) algorithm and constant wavelength synchronous fluorescence (CWSF) spectra as the data sets. The method can predict the concentrations of PAH4 in edible oil samples without preprocessing or pre-separation. It has been proven to be a powerful tool for the rapid detection of PAH4.
Article
Food Science & Technology
Liyun Chen, Xiumei Li, Jingyi Chen, Ranxun Lin, Yuhan Mai, Yuxin Lin, Guodong Wang, Zheng Chen, Wei Zhang, Jiang Wang, Cai Yuan, Longguang Jiang, Peng Xu, Mingdong Huang
Summary: Food spoilage is primarily caused by microbial contamination. Curcumin has shown moderate antimicrobial activity as a food preservative. This study formulates curcumin with zinc acetate to enhance its efficacy, resulting in Cur-Zn with increased antimicrobial activity against multiple food-contaminating bacteria and fungi. With light illumination, the antimicrobial activity of Cur-Zn is further enhanced due to the photodynamic inactivation (PDI) effect.
Article
Food Science & Technology
Marta Pilar Ortiz-Moriano, Gonzalo Machado-Schiaffino, Eva Garcia-Vazquez, Alba Ardura
Summary: Mislabelling in the global fisheries sector raises concerns about the identity, safety, and sustainability of seafood products. This study examined mislabelling in shrimps and prawns sold in the Spanish market and assessed potential risks of heavy metal ingestion.
Article
Food Science & Technology
Doyeon Kim, Jinwoo Kim, Minsik Kim
Summary: This study demonstrates the enhanced bactericidal activity of engineered lysins fused with amphipathic antimicrobial peptides against Gram-negative bacterium Cronobacter sakazakii. The fusion lysins are capable of disrupting bacterial cells and significantly reducing the risk of infection within a certain range of temperature and pH. Additionally, the study also shows the bactericidal effect of these fusion lysins against other Gram-negative pathogens.
Article
Food Science & Technology
Seul-Ki Park, Kyung-Jin Cho, Du-Min Jo, Young-Mog Kim
Summary: This study presents a new approach for detecting pathogenic Vibrio spp. in contaminated seafood, which combines PCR with a simplified DNA extraction process and pre-culturing step. The method has been validated and shown to be efficient, time-saving, and highly sensitive, offering a potential alternative for improving safety measures in the food industry.
Article
Food Science & Technology
Suwimol Surareungchai, Chaleeda Borompichaichartkul, Chitsiri Rachtanapun, Nutthachai Pongprasert, Pongphen Jitareerat, Varit Srilaong
Summary: This study builds upon previous research and focuses on risk assessment and analysis in the organic salad industry. The results show that previous risk matrix models can be adapted for various raw materials, and preventive control plans can be applied across different aspects of the production process.
Article
Food Science & Technology
Xuan Zhang, Changling Fang, Xiaoyi Lou, Feng Han, Siman Li, Yongfu Shi, Dongmei Huang
Summary: This study aimed to assess the levels of Biogenic amines (BAs) in four common food types in the Chinese market. It was found that cheese and seafood derived product showed higher levels of BAs, and the histamine level in mackerel and yellow rice wine exceeded the limits.
Article
Food Science & Technology
Martina Foschi, Alessandra Biancolillo, Federico Marini, Francesco Cosentino, Francesca Di Donato, Angelo Antonio D'Archivio
Summary: This study aimed to develop a potentially non-destructive and routine-compatible method for the geographical traceability of high-valued Italian chickpeas. By analyzing the spectral information of the outer and inner parts of the kernels, it was found that the spectral analysis of the outer part yielded accurate and reliable results, indicating the possibility of non-destructive authentication.
