Article
Food Science & Technology
Buse Melek Cabas, Filiz Icier
Summary: The study examines the combined impact of OHAE parameters and green extraction mediums on betalain extraction, with aqueous ethanol proving to be the most effective medium. The color changes during the OHAE process are more pronounced compared to conventional extraction processes, with a decrease in energy and exergy efficiencies as voltage gradient increases.
FOOD AND BIOPROCESS TECHNOLOGY
(2021)
Article
Food Science & Technology
Debora Almeida Rosa, Jonas de Toledo Guimaraes, Louise A. Cabral, Marcia Cristina Silva, Renata S. L. Raices, Gustavo Luis Paiva Anciens Ramos, Tatiana Colombo Pimentel, Erick Almeida Esmerino, Adriano Gomes da Cruz, Monica Queiroz de Freitas
Summary: This study evaluated the effect of voltage and temperature on ohmic heating processing of liquid whole eggs. The results showed that ohmic heating has advantages over conventional pasteurization, improving the activity of bioactive compounds and coagulation capacity. The choice of voltage and temperature will affect the processing results.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2023)
Article
Food Science & Technology
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Summary: The study investigated the levels of biogenic amines in 35 traditional gochujang products, including histamine and tyramine. The findings revealed that all tested products had biogenic amine levels below the suggested toxicity limits, indicating they are safe for human consumption.
Article
Food Science & Technology
Yu-Fen Yen, Su-Der Chen
Summary: The objective of this study is to use radio frequency rapid heating technology to pasteurize and dry the solid-state fermented product of Wolfiporia cocos. The treated product showed a good antioxidant capacity.
Article
Food Science & Technology
Srinivasan Ramalingam, Ashutosh Bahuguna, SeMi Lim, Ah-Ryeong Joe, Jong-Suk Lee, So-Young Kim, Myunghee Kim
Summary: This study analyzed the quality of gochujang from 35 traditional cottage industries, finding that some products exceeded the recommended alcohol content for halal products and had slight Bacillus cereus contamination. It suggests the need to limit B. cereus contamination and reduce alcohol content to comply with halal food guidelines.
Article
Food Science & Technology
Ricardo N. Pereira, Rui M. Rodrigues, Luis Machado, Sara Ferreira, Joana Costa, Caterina Villa, Mariana P. Barreiros, Isabel Mafra, Jose A. Teixeira, Antonio A. Vicente
Summary: This study investigated the impact of Ohmic heating on soybean protein isolate, revealing that parameters such as electrical frequency and occurrence of electrochemical reactions can affect the structure and immunoreactivity of SPI fractions.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Livia M. Negri Rodriguez, Ricardo Arias, Trinidad Soteras, Ana Sancho, Natalia Pesquero, Luciana Rossetti, Hernan Tacca, Nora Aimaretti, Maria Luisa Rojas Cervantes, Natalia Szerman
Summary: The study found that ohmic heating could be an alternative to conventional heat treatment for pasteurizing carrot juice, providing benefits in its sensory perception through better color preference and consumer acceptance.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Won-Il Cho, Sang-Hoon Song
Summary: The study found that ohmic heating was more effective in reducing total cell count and maintaining taste and color in Korean traditional fermented soybean paste compared to conventional conduction heating and high pressure non-thermal treatment. However, inactivation by high pressure treatment was not achieved successfully.
FOOD SCIENCE AND BIOTECHNOLOGY
(2021)
Article
Food Science & Technology
Chunsen Wang, Yvan Llave, Noboru Sakai, Mika Fukuoka
Summary: Experimental and simulated approaches combining an OH process and an external heating system for pasteurization of liquid eggs were evaluated in this study. Heating conditions were optimized to achieve desired pasteurization standards, reduce process time, and prevent local overheating. These results have potential value for designing ohmic pasteurization systems for liquid eggs.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Zina T. Alkanan, Ammar B. Altemimi, Asaad R. S. Al-Hilphy, Francesco Cacciola, Salam A. Ibrahim
Summary: Ohmic-vacuum combination heating system shows potential for rapid heating, high efficiency, energy saving, and preservation of nutritional value in the food industry. It improves the quality and sensory properties of tomato paste, while having minimal impact on sensory attributes.
Article
Food Science & Technology
Nhu Khue Doan, Quoc Dat Lai, Thi Kim Phung Le, Nhat Tam Le
Summary: Ohmic heating can effectively pasteurize pomelo juice in a shorter duration and at a lower temperature compared to conventional heating methods. The frequency and electric field strength during Ohmic heating can influence the chemical parameters and bioactive compound content of the juice, with lower electric field strength leading to decreased levels of ascorbic acid, total polyphenol content, and antioxidant activity.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2021)
Article
Food Science & Technology
Khue Nhu Doan, Dat Quoc Lai, Phung T. Kim Le, Tam Nhat Le
Summary: The use of ohmic heating was evaluated for inactivating damaging elements in pomelo juice. The study found that frequency did not affect PME inactivation but did affect bacterial reduction, with the most efficiency at 60 Hz. The nonthermal factors contributed to the inactivation enhancement of L. plantarum and reduced the necessary treatment temperature and time.
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY
(2021)
Article
Food Science & Technology
Yixuan Chen, Yvan Llave, Yang Jiao, Emiko Okazaki, Noboru Sakai, Mika Fukuoka
Summary: This study evaluates the effects of salt addition, temperature, and frequency on the characteristics of model foods, and finds that the model food with 0.5% salt addition is most suitable for developing ohmic tempering (OT) of tuna.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Engineering, Chemical
Wassamon Wattanayon, Pathima Udompijitkul, Pitiya Kamonpatana
Summary: The study focuses on pasteurizing a solid-liquid food mixture in a conductive package using ohmic heating, showing that this method offers advantages such as faster heating, more uniform heating, and a higher retention of vitamin C content compared to conventional heating.
JOURNAL OF FOOD ENGINEERING
(2021)
Review
Nutrition & Dietetics
Mohammad Reza Amini, Fatemeh Sheikhhossein, Elham Bazshahi, Mahdi Hajiaqaei, Anahid Sha, Hossein Shahinfar, Neda Azizi, Hadi Eghbaljoo Gharehgheshlaghi, Sina Naghshi, Raana Babadi Fathipour, Sakineh Shab-Bidar
Summary: This study found that capsinoids and fermented red pepper paste can reduce diastolic blood pressure, with fermented red pepper paste showing a significant reduction in systolic blood pressure. Trials lasting more than 12 weeks and with sample sizes over 50 showed greater effects on systolic blood pressure.
CLINICAL NUTRITION
(2021)
Article
Food Science & Technology
Ji Yoon Yi, Na-Hye Lee, Myong-Soo Chung
LWT-FOOD SCIENCE AND TECHNOLOGY
(2016)
Article
Food Science & Technology
Ji Yoon Yi, Yu-Kyung Bae, Chan-Ick Cheigh, Myong-Soo Chung
LWT-FOOD SCIENCE AND TECHNOLOGY
(2017)
Article
Multidisciplinary Sciences
Ji Yoon Yi, Hui Ju Kim, Myong-Soo Chung
Article
Engineering, Chemical
Jiyoon Yi, Kang Huang, Glenn M. Young, Nitin Nitin
JOURNAL OF FOOD ENGINEERING
(2020)
Article
Food Science & Technology
Jiyoon Yi, Kang Huang, Yue Ma, Gang Sun, Glenn M. Young, Nitin Nitin
Summary: This study developed a rechargeable antimicrobial plastic film to reduce cross-contamination of fresh produce. The charged plastic film demonstrated effective reduction of bacterial transfer in cross-contamination experiments and did not cause significant quality loss.
Article
Biotechnology & Applied Microbiology
Jiyoon Yi, Kang Huang, Nitin Nitin
Summary: This study used numerical simulation to evaluate the inactivation of Escherichia coli biofilms by chlorine-charged yeast microparticles, and validated the simulation results with experimental data. The study found that the chlorine stability and binding affinity of yeast microparticles were key factors in enhancing biofilm inactivation.
BIOTECHNOLOGY AND BIOENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Jiyoon Yi, Kang Huang, Nitin Nitin
Summary: This study developed a mechanistic modeling approach to understand the targeted delivery of chlorine to an Escherichia coli biofilm using bioaffinity-based yeast microparticles. Numerical simulations showed that the targeted delivery system achieved a 7 log reduction within 16.2 min, outperforming conventional free chlorine which only achieved a 3.6 log reduction in the same treatment time.
BIOTECHNOLOGY AND BIOENGINEERING
(2022)
Article
Food Science & Technology
Juzhong Tan, Jiyoon Yi, Xu Yang, Hyosik Lee, Nitin Nitin, Mukund Karwe
Summary: The distribution of free chlorine in a flume washer was studied, showing that at lower injection velocities chlorine tends to concentrate near the bottom of the flume, and the presence of soluble organic matter depletes free chlorine. Simulation of turbulent fluid flow in an industry-scale washer indicated that optimizing free chlorine injection strategy can result in a more uniform distribution.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Kang Huang, Jiyoon Yi, Glenn M. Young, Nitin Nitin
Summary: This study introduces a cost-effective and one-step antimicrobial coating approach that effectively reduces cross-contamination between fresh produce and plastic films. The incorporation of chlorine charged antimicrobial yeast cell wall particles into chitosan-based coatings resulted in high concentration of chlorine on food contact surfaces, demonstrating significant antimicrobial activity.
Article
Engineering, Chemical
Jiyoon Yi, Johan H. J. Leveau, Nitin Nitin
Summary: Conventional washing and sanitizing methods have limited effectiveness in killing bacteria on leafy greens. This study uses numerical simulation and experimental validation to show the impact of leaf surface topography and chlorine delivery systems on the inactivation of leaf-attached bacteria.
JOURNAL OF FOOD ENGINEERING
(2022)
Article
Biotechnology & Applied Microbiology
Luyao Ma, Jiyoon Yi, Nicharee Wisuthiphaet, Mason Earles, Nitin Nitin
Summary: This study demonstrates that the real-time object detection and classification algorithm YOLOv4 combined with phase-contrast microscopic imaging can accurately identify the presence of E. coli at the microcolony stage after a 3-h cultivation. It provides a rapid and user-friendly bacterial sensing approach with potential applications in food industries.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Correction
Biotechnology & Applied Microbiology
Luyao Ma, Jiyoon Yi, Nicharee Wisuthiphaet, Mason Earles, Nitin Nitin
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2023)
Article
Engineering, Environmental
Jiyoon Yi, Nicharee Wisuthiphaet, Pranav Raja, Nitin Nitin, J. Mason Earles
Summary: In this study, an AI-biosensing framework was developed for rapid and automated detection of pathogens in food and agricultural water. A deep learning model was trained to identify and quantify target bacteria based on microscopic patterns generated by their interactions with bacteriophages. The AI model achieved rapid prediction with high accuracy on real-world water samples, demonstrating its potential applications in microbial water quality monitoring during food and agricultural processes.
Article
Nanoscience & Nanotechnology
Yue Ma, Jiyoon Yi, Bofeng Pan, Nitin Nitin, Gang Sun
ACS APPLIED MATERIALS & INTERFACES
(2020)