Article
Health Care Sciences & Services
Erika A. Waters, Jeremy L. Foust, Laura D. Scherer, Amy McQueen, Jennifer M. Taber
Summary: The study found limitations in the risk communication strategies used by internet-based cancer risk assessment tools. Common issues included the use of undefined medical terminology and the lack of information on the credibility of risk assessment. While some best practices were followed, there is room for improvement to help users better understand their cancer risk.
JOURNAL OF MEDICAL INTERNET RESEARCH
(2021)
Article
Food Science & Technology
W. C. Rivero, Qingyang Wang, Deepti Salvi
Summary: This study investigated the effectiveness of plasma-activated water (PAW) as a sanitizer for sprout washing. The results showed that PAW and chlorine (Cl) both achieved significant reductions in microbial counts on sprouts, with no significant difference in sprout quality.
INNOVATIVE FOOD SCIENCE & EMERGING TECHNOLOGIES
(2022)
Article
Food Science & Technology
Ana-Andreea Cioca, Livija Tusar, Tomaz Langerholc
Summary: Understanding the difference between hazard and risk is crucial for effective risk communication in food safety. Despite awareness raising efforts, there is often confusion and inconsistent use of these terms in EU food regulations. To investigate this issue, a software tool was developed to detect and list inconsistent translations of hazard and risk. Experts from each EU country provided their scientific opinion on the prepared list, and the data were statistically analyzed, revealing a lack of consistency, particularly the interchange of hazard with risk. This inconsistency can lead to confusion and mistakes in food risk assessment and communication.
Article
Mathematics, Applied
Salem Al-Yakoob, Ali Kanso, Dragan Stevanovic
Summary: The study of cospectral graphs is an important topic in spectral graph theory. From the initial expectation by chemists in 1956 to the recent research on constructing cospectral graphs based on spectra, this field has revealed the significance of using spectra to determine graph properties.
APPLIED MATHEMATICS AND COMPUTATION
(2022)
Article
Green & Sustainable Science & Technology
Weina Liu, Chaonan Xu, Yajie Peng, Xinlong Xu
Summary: As a growing field of research, tourism risk communication requires a comprehensive review of existing studies. This study fills the gap by employing bibliometric analysis and meta-analysis to identify research clusters and analyze the empirical results of 236 articles. The main findings highlight emerging research areas and their importance in advancing tourism risk communication research.
Article
Food Science & Technology
Jelena Bokic, Dubravka Skrobot, Jelena Tomic, Vanja Seregelj, Angel Abellan-Victorio, Diego A. Moreno, Nebojsa Ilic
Summary: The study investigated the use of broccoli sprouts powder (BsP) as a novel food ingredient to improve the nutritional and bioactive profile of conventional pasta. Results showed that incorporating BsP increased the levels of protein, lipids, and minerals in the pasta, while reducing carbohydrates. BsP also increased the content of glucosinolates, synapic acid derivatives, total phenolics, and antioxidant activity in uncooked pasta. Although cooking slightly decreased the content of sinapic acid derivatives and total phenolics, their levels were still significantly higher in enriched pasta samples. However, there was a significant loss of glucosinolates during pasta cooking. The textural analysis showed that uncooked enriched pasta had lower flexibility and breaking strength, while cooked enriched pasta was less firm compared to the control. Incorporating BsP also increased the bitterness of the pasta, but overall pasta quality and liking were not significantly affected.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Food Science & Technology
Mengyang Niu, Xuan Chen, Wen Zhou, Youyou Guo, Xingxing Yuan, Jin Cui, Zhenguo Shen, Nana Su
Summary: This study investigates the molecular mechanism of increased lysine content during quinoa germination through multi-omics analysis. Proteome analysis identifies lysine-rich proteins and endogenous phytohormones as key factors contributing to lysine accumulation. Additionally, key genes involved in lysine biosynthesis are identified, and their relation to amino acid metabolism and starch and sucrose metabolism is explored. These findings provide a foundation for breeding lysine-rich quinoa sprouts and valuable multi-omics resources for studying nutrient characteristics during quinoa germination.
FOOD RESEARCH INTERNATIONAL
(2023)
Article
Multidisciplinary Sciences
Weiwei Bi, Guixing Zhao, Yutong Zhou, Xiaoyu Xia, Jinsheng Wang, Guangjin Wang, Shuwen Lu, Wenjin He, Taifei Bi, Jinrong Li
Summary: Soybean seeds and sprouts in China contain biologically active substances that are beneficial to the human body, such as flavonoids. This study compared flavonoids in two soybean cultivars and investigated the effects of germination on their chemical profile. The results showed that soybean sprouts had a significant increase in metabolites compared to soybean seeds, suggesting that germination may enhance the content of flavonoid metabolites.
SCIENTIFIC REPORTS
(2022)
Article
Food Science & Technology
Marta Molska, Julita Regula, Magdalena Zielinska-Dawidziak, Aneta Tomczak, Michal Sweca
Summary: This study investigated the effects of probiotic yeast modification on the nutritional value of Fagopyrum esculentum Moench sprouts in relation to protein and starch. The sprouts modified with probiotics showed higher levels of protein, free amino acids, peptides, resistant starch, and total free sugars compared to unmodified sprouts and seeds. Additionally, the amino acid profile of the sprouts changed after modification. The modification also reduced the digestibility of protein and starch compared to the seed, possibly due to the presence of anti-nutritional compounds in the raw material.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2022)
Article
Biochemistry & Molecular Biology
Shingo Kasamatsu, Takuma Owaki, Somei Komae, Ayaka Kinno, Tomoaki Ida, Takaaki Akaike, Hideshi Ihara
Summary: The consumption of broccoli has been linked to a reduced risk of various diseases, and it is rich in phytochemicals such as glucosinolates and isothiocyanates. This study focused on the endogenous polysulfide content of broccoli and the effects of germination on the polysulfide content and composition. The results showed that the polysulfide content significantly increased during germination, and cysteine hydropersulfide and cysteine hydrotrisulfide were the main organic polysulfide metabolites. Additionally, novel sulforaphane derivatives conjugated with polysulfides were produced in the broccoli sprouts and exhibited strong antioxidant properties. These findings have important implications for understanding the health-promoting effects of broccoli sprouts.
Article
Biochemistry & Molecular Biology
Visessakseth So, Philip Poul, Sokunvary Oeung, Pich Srey, Kimchhay Mao, Huykhim Ung, Poliny Eng, Mengkhim Heim, Marnick Srun, Chantha Chheng, Sin Chea, Tarapong Srisongkram, Natthida Weerapreeyakul
Summary: In this study, the non-nutritional health benefits of sprouts were investigated, and their antioxidant activity was evaluated. Six compounds were found in the sprout extracts, with caffeic acid being the most abundant. Different types of sprouts showed variations in nutritional content and antioxidant activity. These findings suggest that sprouts have biological effects and their high production efficiency makes them a valuable material for finding alternative food sources and developing natural products and dietary supplements.
Article
Food Science & Technology
Ming-Yue Li, Yi Liu, Kin Weng Kong, Fang Geng, Hong-Yan Liu, Ren-You Gan
Summary: In this study, different cultivars of broccoli seeds and sprouts were investigated for their metabolites, antioxidant properties, total phenolic content (TPC), and total flavonoid content (TFC). The sprouts of Lv Hua (LH), You Xiu (YX), and Bi Lv (BL) had significant differences in metabolites compared to their respective seeds. The linoleic acid metabolism pathway was found to be significant in all three cultivars. Overall, this study provides scientific support for the selection of broccoli cultivars for germination and product development.
LWT-FOOD SCIENCE AND TECHNOLOGY
(2023)
Article
Communication
Erika Kalocsanyiova, Ryan Essex, Damian Poulter
Summary: This paper critically examines the differences in Covid-19 signage between deprived and less deprived areas in Hackney, London, and explores the inequalities in access to Covid-19 related health information and guidance caused by these differences. It also investigates the changes in Covid-19 signage over time and the tailoring of risk and health messages to minority communities.
HEALTH COMMUNICATION
(2023)
Review
Food Science & Technology
Roberta Fontanive Miyahira, Adriane Elisabete Costa Antunes
Summary: The germination process changes the chemical composition of seeds, enhancing the nutritional value but decreasing microbiological safety of sprouts. Worldwide, consumption of sprouts has been linked to over 60 foodborne illness outbreaks, with alfalfa sprouts being the most commonly implicated. Good agricultural practices and microbiological analyses are crucial in ensuring the safety of sprout production.
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2021)
Editorial Material
Public, Environmental & Occupational Health
Michael Greenberg
Summary: This introductory article describes a multistep process for communicating complex information from the perspective of the communicator. It suggests three premises grounded in the literature and practice, and presents a step-by-step communication planning process that has been used in the field. The article aims to share experiences and best practices on risk communication, especially in the context of nuclear-related issues.
Article
Biotechnology & Applied Microbiology
Murphy Lam-Yim Wan, Chit-Shing Jackson Woo, Kevin J. Allen, Paul C. Turner, Hani El-Nezami
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2013)
Article
Biotechnology & Applied Microbiology
Jovana Kovacevic, Carolina Arguedas-Villa, Anna Wozniak, Taurai Tasara, Kevin J. Allen
APPLIED AND ENVIRONMENTAL MICROBIOLOGY
(2013)
Article
Biotechnology & Applied Microbiology
Kevin J. Allen, Mansel W. Griffiths
Article
Biotechnology & Applied Microbiology
Jovana Kovacevic, Lili R. Mesak, Kevin J. Allen
Article
Biotechnology & Applied Microbiology
Jovana Kovacevic, Jason Sagert, Anna Wozniak, Matthew W. Gilmour, Kevin J. Allen
Article
Food Science & Technology
Kevin J. Allen, Dion Lepp, Robin C. McKellar, Mansel W. Griffiths
FOODBORNE PATHOGENS AND DISEASE
(2008)
Article
Food Science & Technology
Kevin J. Allen, Jovana Kovacevic, Ana Cancarevic, Jayde Wood, Jieqing Xu, Bradford Gill, Jennifer K. Allen, Lili R. Mesak
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY
(2013)
Article
Biotechnology & Applied Microbiology
K. J. Allen, D. Lepp, R. C. McKellar, M. W. Griffiths
JOURNAL OF APPLIED MICROBIOLOGY
(2010)
Article
Biotechnology & Applied Microbiology
Kevin J. Allen, Xiu-Min Chen, Lili R. Mesak, David D. Kitts
JOURNAL OF FOOD PROTECTION
(2012)
Article
Agriculture, Dairy & Animal Science
Mussarat Fatima, Heidi Rempel, Xiaomei Tallie Kuang, Kevin J. Allen, Kimberly M. Cheng, Francois Malouin, Moussa S. Diarra
Article
Biotechnology & Applied Microbiology
Kevin J. Allen, Chad R. Laing, Ana Cancarevic, Yongxiang Zhang, Lili R. Mesak, Hai Xu, Ana Paccagnella, Victor P. J. Gannon, Linda Hoang
BIOMED RESEARCH INTERNATIONAL
(2013)
Article
Veterinary Sciences
Kevin J. Allen, Dragan Rogan, B. Brett Finlay, Andrew A. Potter, David J. Asper
CANADIAN JOURNAL OF VETERINARY RESEARCH-REVUE CANADIENNE DE RECHERCHE VETERINAIRE
(2011)
Article
Infectious Diseases
KJ Allen, C Poppe
MICROBIAL DRUG RESISTANCE-MECHANISMS EPIDEMIOLOGY AND DISEASE
(2002)
Article
Veterinary Sciences
Mussarat Fatima, Celine Ster, Heidi Rempel, Brian G. Talbot, Kevin J. Allen, Francois Malouin, Moussa S. Diarra
JOURNAL OF ANIMAL AND VETERINARY ADVANCES
(2011)
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.