BROWSE ALL ARTICLES BY TOPIC
Scientific Findings: Food Allergen Concerns, Real-Time Monitoring of Poultry Freshness, and More
Potential Utility of High-Pressure Processing to Address the Risk of Food Allergen Concerns
In recent years, researchers have actively sought processing methods that reduce the allergenicity of food allergens. This study describes the effects of the current high-pressure processing technology on allergen activity. Also discussed are topics such as the induction of protein denaturation, the change in protein conformation, allergen removal using high-pressure extraction technology, and the promotion of enzymatic hydrolysis to alter the sensitization of the allergens. CLICK HERE for complete article. Comprehensive Reviews in Food Science and Food Safety. Volume 13, Issue 1, pages 78–90, January 2014.
Assessing Knowledge and Attitudes of U.S. Healthcare Providers about Benefits and Risks of Consuming Seafood
An online needs assessment survey of healthcare providers was developed to determine knowledge and attitudes about the benefits and risks of consuming seafood. The survey found that understanding of seafood safety and contaminants was low. While the majority of healthcare respondents knew the correct recommendation for seafood meals per week, they failed to identify the groups that were targeted by the FDA/EPA advisory about seafood and mercury and therefore could be providing inaccurate information. CLICK HERE for complete article. Journal of Food Science Education. Volume 12, Issue 4, pages 75–80, September 2013.
The Influence of Starch Pasting Properties and Grain Protein Content on Water Uptake in Barley
Steeping is the first operation of malting and its purpose is to increase the water content of the grain up to 43 percent to 46 percent; however, such a simple step encompasses several metabolic processes that affect germination and the final malt quality. The aim of this study was to evaluate the effect of initial grain protein content and starch pasting properties, measured using the Rapid Visco Analyser on water uptake in different barley varieties. CLICK HERE for complete article. Journal of the Institute of Brewing. Volume 120, Issue 1, pages 38–44, 2014.
A Novel On-Package Sticker Sensor Based on Methyl Red for Real-Time Monitoring of Broiler Chicken Cut Freshness
Reliable methods for assessing the freshness of meat would benefit both consumers and the meat industry. As a result, a novel sticker sensor was constructed based on methyl red, and tests conducted to detect the freshness of broiler chicken cuts. Methyl red was immobilized onto a bacterial cellulose membrane via absorption method. The methyl red/cellulose membrane as a freshness sensor worked based on pH increase as the basic spoilage volatile amines produced gradually in the package headspace, and subsequently, the color of the sensor will change from red to yellow for spoilage indication, easily visible to the naked eye. CLICK HERE for complete article. Packaging Technology and Science. Volume 27, Issue 1, pages 69–81, January 2014.