Works Published in 2014
Displaying works 121 - 125 of 125 in total
Sorted by most recent date added to the index first, which may not be the same as publication date order.
2014 journal article
Development and evaluation of aptamer magnetic capture assay in conjunction with real-time PCR for detection of Campylobacter jejuni
LWT-FOOD SCIENCE AND TECHNOLOGY, 56(2), 256–260.
author keywords: Aptamer; Aptamer magnetic capture; Campylobacter jejuni; Real-time PCR; Pathogen detection
TL;DR:
A prototype method for the concentration and detection of Campylobacter jejuni was developed using a previously reported biotinylated DNA aptamer in conjunction with qPCR, and nucleic acid aptamers are promising alternatives to antibodies for magnetic bead-based capture followed byqPCR detection.
(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
2014 journal article
Short communication: Development of a novel method for the extraction of norbixin from whey and its subsequent quantification via high performance liquid chromatography
JOURNAL OF DAIRY SCIENCE, 97(3), 1313–1318.
author keywords: norbixin; annatto; whey; HPLC
MeSH headings : Animals; Bixaceae / chemistry; Carotenoids / chemistry; Carotenoids / isolation & purification; Chromatography, High Pressure Liquid; Color; Limit of Detection; Milk / chemistry; Plant Extracts / chemistry; Whey / chemistry
TL;DR:
The objective of this study was to develop a fast and inexpensive norbixin extraction and quantitation technique using approved solvents with similar sensitivity to current established methods.
(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
2014 journal article
Processing Treatments for Mitigating Acrylamide Formation in Sweetpotato French Fries
JOURNAL OF AGRICULTURAL AND FOOD CHEMISTRY, 62(1), 310–316.
author keywords: sweet potatoes; Ipomoea batatas; sugars; asparagine; acrylamide French fries
MeSH headings : Acrylamide / chemistry; Cooking / methods; Hot Temperature; Ipomoea batatas / chemistry; Maillard Reaction; Plant Tubers / chemistry
TL;DR:
SPFF with acrylamide level of <100 ng/g or several times lower than that of white potato French fries can be obtained by integrating processing treatments commonly used in the food industry.
(via Semantic Scholar)
Source: Web Of Science
Added: August 6, 2018
2014 journal article
Characterizing endogenous and exogenous peroxidase activity for bleaching of fluid whey and retentate
JOURNAL OF DAIRY SCIENCE, 97(3), 1225–1232.
author keywords: lactoperoxidase; whey; enzyme stability
MeSH headings : Animals; Bleaching Agents / chemistry; Carotenoids; Cheese / analysis; Colorimetry; Dairy Products / analysis; Food Handling / methods; Hydrogen Peroxide / chemistry; Lactoperoxidase; Milk / chemistry; Milk Proteins / analysis; Milk Proteins / chemistry; Oxidation-Reduction; Pasteurization; Taste; Temperature; Whey Proteins
TL;DR:
Enzyme activity was negatively correlated to bleaching time (time for >80% norbixin destruction) in fluid whey but a linear relationship was not evident in retentate, and addition of EP could be beneficial to improve bleaching efficacy.
(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
2014 journal article
VARIABILITY OF SUGARS IN STAPLE-TYPE SWEET POTATO (IPOMOEA BATATAS) CULTIVARS: THE EFFECTS OF HARVEST TIME AND STORAGE
INTERNATIONAL JOURNAL OF FOOD PROPERTIES, 17(2), 410–420.
author keywords: Sweet potato (Ipomoea batatas); Soluble sugars; Storage; Harvest timing; Amylase activity
www.tandfonline.com (publisher PDF)
UN Sustainable Development Goal Categories
2. Zero Hunger
(Web of Science)
3. Good Health and Well-being
(Web of Science)
Source: Web Of Science
Added: August 6, 2018
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