Works Published in 2009
Displaying works 41 - 60 of 93 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2009 journal article
Role of Growth Temperature in Freeze-Thaw Tolerance of Listeria spp.
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(16), 5315–5320.
MeSH headings : Adaptation, Physiological; Agar; Animals; Cold Temperature; Colony Count, Microbial; Culture Media; Disease Outbreaks; Environmental Microbiology; Food-Processing Industry; Freezing; Gene Expression Regulation, Bacterial; Heat-Shock Response; Humans; Listeria / classification; Listeria / growth & development; Listeria monocytogenes / growth & development; Listeriosis / epidemiology; Listeriosis / microbiology; Plankton / growth & development; Temperature
TL;DR:
It is suggested that growth at 37°C, a temperature required for expression of virulence determinants of L. monocytogenes, is also required for protection against freeze-thaw stress.
(via Semantic Scholar)
aem.asm.org (publisher PDF)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Rapid Profiling of Swiss Cheese by Attenuated Total Reflectance (ATR) Infrared Spectroscopy and Descriptive Sensory Analysis
JOURNAL OF FOOD SCIENCE, 74(6), S232–S239.
author keywords: flavor; IR; pattern recognition; sensory; Swiss cheese
MeSH headings : Cheese / analysis; Cheese / classification; Complex Mixtures / chemistry; Consumer Behavior; Food Preferences; Food Technology / methods; Humans; Models, Theoretical; Multivariate Analysis; Numerical Analysis, Computer-Assisted; Principal Component Analysis; Quality Control; Sensation; Software; Spectroscopy, Fourier Transform Infrared / methods; Statistics as Topic
TL;DR:
The objectives were to establish infrared spectral profiles to discriminate Swiss cheeses produced by different manufacturers in the United States and to develop predictive models for determination of sensory attributes based on infrared spectra.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Probiotics to minimize the disruption of faecal microbiota in healthy subjects undergoing antibiotic therapy
JOURNAL OF MEDICAL MICROBIOLOGY, 58(5), 663–670.
MeSH headings : Amoxicillin / therapeutic use; Anti-Bacterial Agents / pharmacology; Bacteroides / drug effects; Bacteroides / genetics; Bifidobacterium / drug effects; Bifidobacterium / genetics; Clavulanic Acid / therapeutic use; Clostridium / drug effects; Clostridium / genetics; Conserved Sequence; DNA Primers; DNA, Bacterial / genetics; Enterobacteriaceae / drug effects; Enterobacteriaceae / genetics; Eubacterium / drug effects; Eubacterium / genetics; Feces / microbiology; Humans; Polymerase Chain Reaction; Polymorphism, Restriction Fragment Length; Probiotics / therapeutic use
TL;DR:
This study indicates this mixture of probiotics promotes a more rapid return to pre-antibiotic baseline faecal bacterial microbiota.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 conference paper
Pale poultry muscle syndrome
Poultry Science, 88(7), 1493–1496.
Source: NC State University Libraries
Added: August 6, 2018
2009 review
Overview of RFID Technology and Its Applications in the Food Industry
[Review of ]. JOURNAL OF FOOD SCIENCE, 74(8), R101–R106.
author keywords: applications in food industry; RFID; working principle
MeSH headings : Food Industry / instrumentation; Food Industry / methods; Food Industry / standards; Radio Frequency Identification Device / economics; Radio Frequency Identification Device / methods
TL;DR:
Key concepts and terminology related to RFID technology and its applications in the food industry (supply chain management, temperature monitoring of foods, and ensuring food safety) are presented.
(via Semantic Scholar)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2009 journal article
Mapping Differences in Consumer Perception of Sharp Cheddar Cheese in the United States
JOURNAL OF FOOD SCIENCE, 74(6), S276–S285.
author keywords: aged cheddar cheese; flavor; preference mapping
MeSH headings : Adult; Analysis of Variance; Cheese / analysis; Cheese / classification; Cheese / economics; Chi-Square Distribution; Cluster Analysis; Consumer Behavior; Dietary Fats / analysis; Female; Food Labeling; Food Preferences; Humans; Hydrogen-Ion Concentration; Male; Middle Aged; Pigmentation; Principal Component Analysis; Sensation; Taste Perception; United States; Water / analysis; Young Adult
TL;DR:
There is tremendous variability in flavor profiles of sharp or aged U.S. cheddar cheese due to varied practices among commercial facilities and the lack of legal definitions for these terms.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Growth and Survival Differences of Vibrio vulnificus and Vibrio parahaemolyticus Strains during Cold Storage
JOURNAL OF FOOD SCIENCE, 74(6), M314–M318.
author keywords: cold storage; strains; Vibrio parahaemolyticus; Vibrio vulnificus
MeSH headings : Analysis of Variance; Animals; Colony Count, Microbial; Food Microbiology; Least-Squares Analysis; Ostreidae / microbiology; Refrigeration; Seafood / microbiology; Species Specificity; Time Factors; Vibrio parahaemolyticus / growth & development; Vibrio parahaemolyticus / isolation & purification; Vibrio vulnificus / growth & development; Vibrio vulnificus / isolation & purification
TL;DR:
Research has shown that various V. vulnificus and V. parahaemolyticus strains vary in their ability to survive and grow at refrigeration temperatures, and strain-to-strain differences exist in the growth and survival at low temperatures.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
14. Life Below Water
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Quantitative exposure model for the transmission of norovirus in retail food preparation
INTERNATIONAL JOURNAL OF FOOD MICROBIOLOGY, 133(1-2), 38–47.
author keywords: Probabilistic risk assessment; Foodborne disease; Cross-contamination; Personal hygiene; Food handier; Sensitivity analysis
MeSH headings : Caliciviridae Infections / prevention & control; Caliciviridae Infections / transmission; Disease Reservoirs / virology; Feces / virology; Food Contamination / analysis; Food Contamination / prevention & control; Food Handling / standards; Foodborne Diseases / prevention & control; Foodborne Diseases / virology; Gastroenteritis / prevention & control; Gastroenteritis / virology; Hand Disinfection / standards; Humans; Hygiene / standards; Models, Theoretical; Norovirus
TL;DR:
A probabilistic exposure assessment which models the dynamics of the transmission of HuNoV in the retail food preparation environment and suggests that gloving and hand-washing compliance are most effective in controlling contamination of food products when practiced simultaneously.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
PCR-Based Method Using Propidium Monoazide To Distinguish Viable from Nonviable Bacillus subtilis Spores
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(9), 2936–2939.
MeSH headings : Azides / metabolism; Azides / pharmacology; Bacillus subtilis / genetics; Bacillus subtilis / metabolism; Bacillus subtilis / physiology; DNA / metabolism; Fluorescent Dyes / metabolism; Fluorescent Dyes / pharmacology; Microbial Viability; Polymerase Chain Reaction / methods; Propidium / analogs & derivatives; Propidium / metabolism; Propidium / pharmacology; Spores / genetics; Spores / metabolism; Spores / physiology
TL;DR:
A molecular-based method which is able to discriminate between viable and inactivated Bacillus subtilis spores by utilizing the DNA-intercalating dye propidium monoazide is described.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
10. Reduced Inequalities
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Influence of Microbial Growth on the Redox Potential of Fermented Cucumbers
JOURNAL OF FOOD SCIENCE, 74(4), M149–M153.
author keywords: cucumber fermentation; enterobacter; lactobacilli; redox potential; Zygosaccharomyces
MeSH headings : Bacteria / growth & development; Cucumis sativus / microbiology; Enterobacter aerogenes / growth & development; Fermentation; Food Preservation; Hydrogen-Ion Concentration; Lactobacillus plantarum / growth & development; Oxidation-Reduction; Zygosaccharomyces / growth & development
TL;DR:
E(h) measurement can provide a tool to continuously monitor microbial growth during the course of cucumber fermentations as well as serve as an alternative tool to monitor the progress of fermentation.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Evaluation of enzymatic and non-enzymatic softening in low salt cucumber fermentations
INTERNATIONAL JOURNAL OF FOOD SCIENCE AND TECHNOLOGY, 44(6), 1108–1117.
author keywords: Brining; blanching; Cucumis sativus; p-nitrophenyl glycosides
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Effects of pH Adjustment and Sodium Ions on Sour Taste Intensity of Organic Acids
JOURNAL OF FOOD SCIENCE, 74(4), S165–S169.
author keywords: organic acid; pH; protonated; undissociated
MeSH headings : Acetic Acid; Adult; Carboxylic Acids; Cations; Citric Acid; Female; Humans; Hydrogen-Ion Concentration; Lactic Acid; Malates; Middle Aged; Sodium / administration & dosage; Solutions; Taste / drug effects
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Development and Application of a upp-Based Counterselective Gene Replacement System for the Study of the S-Layer Protein SlpX of Lactobacillus acidophilus NCFM
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, 75(10), 3093–3105.
MeSH headings : Anti-Bacterial Agents / pharmacology; Bacterial Proteins / genetics; Bacterial Proteins / metabolism; Drug Resistance, Bacterial; Fluorouracil / pharmacology; Gene Deletion; Genetic Complementation Test; Lactobacillus acidophilus / genetics; Membrane Glycoproteins / genetics; Molecular Sequence Data; Mutagenesis, Insertional / methods; Pentosyltransferases / genetics; Pentosyltransferases / metabolism; Plasmids; Recombination, Genetic; Selection, Genetic
TL;DR:
Use of the upp-encoded uracil phosphoribosyltransferase (UPRTase) of L. acidophilus NCFM was explored as a counterselection marker to positively select for recombinants that have resolved from chromosomal integration of pORI-based plasmids.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
The effect of aging on low-fat, reduced-fat, and full-fat Cheddar cheese texture
JOURNAL OF DAIRY SCIENCE, 92(10), 4756–4772.
author keywords: cheese; texture; rheology; low fat
MeSH headings : Cheese / analysis; Chemical Phenomena; Dietary Fats / analysis; Elasticity; Female; Food Handling / methods; Humans; Mechanical Phenomena; Middle Aged; Rheology; Sensation; Time Factors; Viscosity
TL;DR:
Investigation of the effects of aging and fat content on the texture of Cheddar cheese, both mechanical and sensory aspects, over a 9-mo aging period found that low-fat cheeses were differentiated from full-fat cheese by being more springy and firm and this difference widened as the cheeses aged.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Rapid Weight Gain During the First Year of Life Predicts Obesity in 2-3 Year Olds from a Low-income, Minority Population
JOURNAL OF COMMUNITY HEALTH, 34(5), 370–375.
author keywords: Early childhood; Overweight children; Weight gain; Low birth weight
MeSH headings : Body Mass Index; Child, Preschool; Confidence Intervals; Female; Humans; Infant; Infant, Newborn; Male; Minority Groups / statistics & numerical data; Multivariate Analysis; Obesity / epidemiology; Odds Ratio; Overweight / epidemiology; Poverty / statistics & numerical data; Prevalence; Regression Analysis; Retrospective Studies; Risk Factors; Socioeconomic Factors; Time Factors; United States / epidemiology; Urban Population / statistics & numerical data; Weight Gain
TL;DR:
In this high-risk population, children experiencing RWG during the first year of life have a significantly increased risk of being obese during the preschool years, and future research should identify factors leading to RWG.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
1. No Poverty
(OpenAlex)
3. Good Health and Well-being
(Web of Science)
Sources: Web Of Science, NC State University Libraries
Added: August 6, 2018
2009 article
Multiple-Locus Variable-Number Tandem-Repeat Analysis as a Tool for Subtyping Listeria monocytogenes Strains (vol 46, pg 1435, 2008)
Sperry, K. E. V., Kathariou, S., Edwards, J. S., & Wolf, L. A. (2009, June). JOURNAL OF CLINICAL MICROBIOLOGY, Vol. 47, pp. 1984–1984.
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Foams Prepared from Whey Protein Isolate and Egg White Protein: 2. Changes Associated with Angel Food Cake Functionality
JOURNAL OF FOOD SCIENCE, 74(5), E269–E277.
author keywords: egg; foam; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Hot Temperature; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Sucrose / pharmacology; Surface Tension; Viscosity; Whey Proteins
TL;DR:
Results show that sucrose greatly improved the stability of wet E WP foams and that EWP foams form network structures that remain stable during heating, and batters containing these foams showed destabilization prior to heating.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Foams Prepared from Whey Protein Isolate and Egg White Protein: 1. Physical, Microstructural, and Interfacial Properties
JOURNAL OF FOOD SCIENCE, 74(5), E259–E268.
author keywords: egg; interfacial tension; microstructure; protein functionality; whey protein isolate
MeSH headings : Chemistry, Physical / methods; Egg Proteins / chemistry; Egg Proteins, Dietary; Elasticity / physiology; Milk Proteins / chemistry; Protein Binding / physiology; Rheology / methods; Solubility; Surface Tension; Viscosity; Whey Proteins
TL;DR:
The higher foam yield stress and drainage stability of EWP foams appears to be due to forming smaller, more stable bubbles, that are packed together into structures that are more resistant to deformation than those of WPI foams.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
6. Clean Water and Sanitation
(OpenAlex)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Flavor Variability and Flavor Stability of US-Produced Whole Milk Powder
JOURNAL OF FOOD SCIENCE, 74(7), S334–S343.
author keywords: flavor; milk powder; storage; whole milk powder
MeSH headings : Animals; Colony Count, Microbial; Desiccation / methods; Dietary Fats / analysis; Enterobacteriaceae / isolation & purification; Food Handling; Food, Preserved / analysis; Food, Preserved / economics; Food, Preserved / microbiology; Gas Chromatography-Mass Spectrometry; Humans; Milk / chemistry; Milk Proteins / analysis; Pigmentation; Principal Component Analysis; Quality Control; Sensation; Taste; Trace Elements / analysis; United States; Volatile Organic Compounds / analysis; Water / analysis; Whey Proteins
TL;DR:
This study characterized flavor and flavor stability of domestic WMP and provided baseline information to determine specific factors that can be controlled to optimize U.S. WMP flavor and Flavor stability.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
2009 journal article
Effect of nitrogen flushing and storage temperature on flavor and shelf-life of whole milk powder
JOURNAL OF DAIRY SCIENCE, 92(6), 2409–2422.
author keywords: whole milk powder; flavor; storage; dried dairy ingredient
MeSH headings : Adult; Animals; Cacao / standards; Color; Food Handling / methods; Food Technology; Humans; Middle Aged; Milk / chemistry; Milk / standards; Nitrogen / chemistry; Oxygen / analysis; Peroxides / analysis; Principal Component Analysis; Taste; Temperature; Young Adult
TL;DR:
Nitrogen flushing prevented the development of painty flavor in WMP stored up to 1 yr at either temperature, resulting in chocolate with high consumer acceptance and negatively correlated with lipid oxidation volatiles and painty Flavor.
(via Semantic Scholar)
UN Sustainable Development Goal Categories
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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