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1. Edible Films and Coatings: Why, What, and How?

Author:
Pavlath, Attila E.; Orts, William
Source:
Edible films and coatings for food applications / Milda E. Embuscado, Kerry C. Huber, editors pp. -
Subject:
food packaging; packaging materials; coatings; edible films; GRAS substances; food preservation; shelf life; food fortification
Handle:
10113/34773
DOI:
10.1007/978-0-387-92824-1

2. Fish oils: past and present food uses

Author:
Bimbo, A.P.
Source:
Journal of the American Oil Chemists' Society 1989 v.66 no.12 pp. 1717-1720
ISSN:
0003-021X
Subject:
GRAS substances; physicochemical properties; hydrogenated oils; federal government; menhaden oil
DOI:
10.1007/BF02660735

3. Characterization of a thermostable cyclodextrin glucanotransferase isolated from Bacillus stearothermophilus ET1

Author:
Chung, H.J.; Yoon, S.H.; Lee, M.J.; Kim, M.J.; Kweon, K.S.; Lee, I.W.; Kim, J.W.; Oh, B.H.; Lee, H.S.; Spiridonova, V.A.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.3 pp. 952-959
ISSN:
0021-8561
Subject:
hexosyltransferases; soil bacteria; heat stability; structural genes; Geobacillus stearothermophilus; GRAS substances; amino acid sequences; dextrins; enzyme activity
Abstract:
... A thermostable cyclodextrin glucanotransferase (CGTase) was isolated from a Bacillus stearothermophilus strain, ET1, which was screened from Korean soil. The corresponding CGTase gene cloned in Escherichia coli shared 84% and 88% identity with CGTase genes from other B. stearothermophilus strains at the nucleotide and amino acid sequence level, respectively. The enzyme was purified to apparent hom ...
DOI:
10.1021/jf970707d

4. Energy value of mixed glycosidic linked dextrin determined in rats

Author:
Tsuji, K.; Gordon, D.T.
Source:
Journal of agricultural and food chemistry 1998 v.46 no.6 pp. 2253-2259
ISSN:
0021-8561
Subject:
dietary fiber; in vitro digestibility; corn starch; GRAS substances; bulking agents; maltodextrins; blood glucose; liveweight gain; intestinal absorption; rats; metabolizable energy; excretion; United States; Japan
Abstract:
... A series of in vivo and in vitro experiments was conducted to determine the available energy of a bulking agent, Fibersol 2 (FS-2). Fibersol 2 is obtained by a combination of heat and enzyme treatments of cornstarch to produce a low-viscosity, low-digestible dextrin with an average molecular massweight of 2000 Da. Although the substance is of the type known in Japan as an indigestible dextrin, it ...
DOI:
10.1021/jf9708453

5. Positive selection: a plant selection principle based on xylose isomerase, an enzyme used in the food industry

Author:
A. Haldrup; S. G. Petersen; F. T. Okkels
Source:
Plant cell reports 1998 v.18 no.1-2 pp. 76-81
ISSN:
0721-7714
Subject:
GRAS substances; Southern blotting; Streptomyces rubiginosus; enzyme activity; food industry; herbicide resistance; kanamycin; potatoes; resistance genes; starch; transgenic plants; xylose; xylose isomerase
Abstract:
... A new method for the selection of transgenic plants has been developed. It is based upon selection of transgenic plant cells expressing the xylA gene from Streptomyces rubiginosus, which encodes xylose isomerase, on medium containing xylose. The xylose isomerase selection system was tested in potato and the transformation frequency was found to be approximately ten fold higher than with kanamycin ...
DOI:
10.1007/s002990050535

6. Safety evaluation of nutraceuticals

Author:
Hall, R.
Source:
Journal of medicinal food 1998 v.1 no.4 pp. 267-270
ISSN:
1096-620X
Subject:
human health and safety; GRAS substances; dosage; environmental exposure; risk assessment; data analysis; ingredients; food additives; health foods
DOI:
10.1089/jmf.1998.1.267

7. Tagatose, the new GRAS sweetener and health product

Author:
Levin, G.V.
Source:
Journal of medicinal food 2002 v.5 no.1 pp. 23-36
ISSN:
1096-620X
Subject:
energy content; volume; GRAS substances; beverages; synergism; food safety; health foods; sweeteners
DOI:
10.1089/109662002753723197
PubMed:
12511110

8. Effects of modified corn gluten meal on quality characteristics of a model emulsified meat product

Author:
Homco-Ryan, C.L.; Ryan, K.J.; Wicklund, S.E.; Nicolalde, C.L.; Lin, S.; McKeith, F.K.; Brewer, M.S.
Source:
Meat science 2004 v.67 no.2 pp. 335-341
ISSN:
0309-1740
Subject:
soy protein; protein isolates; corn gluten meal; GRAS substances; pH; meat emulsions; cooked foods; food quality; sensory evaluation; off odors; color; texture
Abstract:
... The objective of this study was to evaluate the effects of soy protein isolate (SPI), three forms of native corn gluten meal on sensory, color and textural characteristics of an emulsified meat product. The meals included native corn gluten meal (CGM) that had been ph-adjusted from 4.4 to 6.6 and particle size reduced to either ~38 (MC38) or ~7 micrometer (MC7). When judged by a trained sensory pa ...
DOI:
10.1016/j.meatsci.2003.10.021
PubMed:
22061331

9. LC-UV and LC-MS analysis of food and drink products containing kava

Author:
de Jager, L.S.; Perfetti, G.A.; Diachenko, G.W.
Source:
Food additives & contaminants 2004 v.21 no.10 pp. 921-934
ISSN:
0265-203X
Subject:
chemical composition; tea; Piper methysticum; food analysis; bioactive properties; lactones; GRAS substances; solid phase extraction; plant extracts; natural additives; chemical structure; mass spectrometry; food composition; kava; dietary supplements; ultraviolet radiation; liquid chromatography; antioxidants; beverages
Abstract:
... A method for the determination of six kava lactones, methysticin, dihydromethysticin, kawain, dihydrokawain, yangonin and desmethoxyyangonin, in solid foods and beverages has been developed. Solid samples were prepared using methanol extraction, while beverages were extracted using a separate solid phase extraction (SPE) method. After sample preparation, the extracts were analysed using LC-UV or a ...
DOI:
10.1080/02652030400010454
PubMed:
15712517

10. Effectiveness of antimicrobial food packaging materials

Author:
Cooksey, K.
Source:
Food additives & contaminants 2005 v.22 no.10 pp. 980-987
ISSN:
0265-203X
Subject:
packaging materials; coatings; chitosan; GRAS substances; edible films; modified atmosphere packaging; natural additives; food packaging; chlorine dioxide; nisin; antibacterial properties
Abstract:
... Antimicrobial additives have been used successfully for many years as direct food additives. The literature provides evidence that some of these additives may be effective as indirect food additives incorporated into food packaging materials. Antimicrobial food packaging is directed toward the reduction of surface contamination of processed, prepared foods such as sliced meats and Frankfurter saus ...
DOI:
10.1080/02652030500246164
PubMed:
16227182

11. Estimating daily intakes of butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) antioxidants in Korea

Author:
Suh, H.J.; Chung, M.S.; Cho, Y.H.; Kim, J.W.; Kim, D.H.; Han, K.W.; Kim, C.J.
Source:
Food additives & contaminants 2005 v.22 no.12 pp. 1176-1188
ISSN:
0265-203X
Subject:
GRAS substances; food preservatives; antioxidants; butylated hydroxyanisole; butylated hydroxytoluene; dietary nutrient sources; dietary surveys; nutrient intake; estimation; maximum permissible intake; South Korea
Abstract:
... The study was conducted to establish the estimated daily intake (EDI) of antioxidants such as butylated hydroxyanisole (BHA), butylated hydroxytoluene (BHT) and tert-butyl hydroquinone (TBHQ) in Korea. The EDIs were obtained from two sources. One of the estimations was based on the analytical determination of BHA, BHT and TBHQ in 12 food categories (ten food categories for TBHQ) and on individual ...
DOI:
10.1080/02652030500195288

12. Justifying the need to prescribe limits for toxic metal contaminants in food-grade silver foils

Author:
Das, M.; Dixit, S.; Khanna, S.K.
Source:
Food additives & contaminants 2005 v.22 no.12 pp. 1219-1223
ISSN:
0265-203X
Subject:
laws and regulations; Food and Agriculture Organization; product safety; packaging materials; foil; GRAS substances; heavy metals; toxic substances; food packaging; aluminum; World Health Organization
Abstract:
... The use of silver foils in various food preparations is a common practice in Middle Eastern and South East Asian countries. The FAO/WHO Joint Expert Committee on Food Additives (JECFA) has included silver in the list of food additives, but specifications were not prepared. Indian food legislation has included food-grade silver foil and laid down a purity requirement of 99.9%. This leaves an unspec ...
DOI:
10.1080/02652030500215235
PubMed:
16356885

13. Method development and HPLC analysis of retail foods and beverages for copper chlorophyll (E141[i]) and chlorophyllin (E141[ii]) food colouring materials

Author:
Scotter, M.J.; Castle, L.; Roberts, D.
Source:
Food additives & contaminants 2005 v.22 no.12 pp. 1163-1175
ISSN:
0265-203X
Subject:
food analysis; quantitative analysis; copper; GRAS substances; chemical analysis; food coloring; reversed-phase high performance liquid chromatography; chlorophyll; beverages; food retailing
Abstract:
... An analytical method using high performance liquid chromatography with photodiode array and fluorescence detection has been developed and applied to the determination of the food colour additives copper chlorophylls and copper chlorophyllins (E141i and ii) in foods and beverages. The analytical procedures from previously reported methods have been refined to cover a range of food colour formulatio ...
DOI:
10.1080/02652030500306885
PubMed:
16356879

14. A ninety-day oral toxicity study of a new type of processed gum arabic, from Acacia tree (Acacia senegal) exudates, in F344 rats

Author:
Doi, Y.; Ichihara, T.; Hagiwara, A.; Imai, N.; Tamano, S.; Orikoshi, H.; Ogasawara, K.; Sasaki, Y.; Nakamura, M.; Shirai, T.
Source:
Food and chemical toxicology 2006 v.44 no.4 pp. 560-566
ISSN:
0278-6915
Subject:
plant exudates; forest trees; thickeners; dose response; subchronic toxicity; GRAS substances; urine; blood chemistry; gum arabic; toxicity testing; dietary exposure; animal models; Senegalia senegal; rats; branches; histopathology
DOI:
10.1016/j.fct.2005.09.002
PubMed:
16256256

15. A novel link between tomato GRAS genes, plant disease resistance and mechanical stress response

Author:
MAYROSE, MAYA; EKENGREN, SOPHIA K.; MELECH-BONFIL, SHIRI; MARTIN, GREGORY B.; SESSA, GUIDO
Source:
Molecular plant pathology 2006 v.7 no.6 pp. 593-604
ISSN:
1464-6722
Subject:
tomatoes; plant development; plant diseases and disorders; biotic stress; Solanum lycopersicum; plant growth control; GRAS substances; jasmonic acid; stress response; expressed sequence tags; Pseudomonas syringae pv. tomato; gene silencing; gene expression; disease resistance; mechanical stress; plant response; hypersensitive response; bacteria; stress tolerance
Abstract:
... Members of the GRAS family of transcriptional regulators have been implicated in the control of plant growth and development, and in the interaction of plants with symbiotic bacteria. Here we examine the complexity of the GRAS gene family in tomato (Solanum lycopersicum) and investigate its role in disease resistance and mechanical stress. A large number of tomato ESTs corresponding to GRAS transc ...
DOI:
10.1111/j.1364-3703.2006.00364.x
PubMed:
20507472

16. Comparison of estimated daily intakes of flavouring substances with no-observed-effect levels

Author:
Munro, I.C.; Danielewska-Nikiel, B.
Source:
Food and chemical toxicology 2006 v.44 no.6 pp. 758-809
ISSN:
0278-6915
Subject:
flavorings; GRAS substances; product safety; safety testing; maximum permissible intake; estimation; Food and Agriculture Organization; World Health Organization
DOI:
10.1016/j.fct.2005.10.008
PubMed:
16325977

17. Enhanced antioxidative activity of soybean koji prepared wilth various filamentous fungi

Author:
Lin, C.H.; Wei, Y.T.; Chou, C.C.
Source:
Food microbiology 2006 v.23 no.7 pp. 628-633
ISSN:
0740-0020
Subject:
kojic acid; soybean products; GRAS substances; starter cultures; Aspergillus; antioxidants; antioxidant activity; free radicals; phenolic acids; chelation; product development; Rhizopus; fungi
Abstract:
... In the present study, soybean koji fermented with various GRAS filamentous fungi, including Aspergillus sojae BCRC 30103, Aspergillus oryzae BCRC 30222, Aspergillus awamori, Actinomucor taiwanensis and Rhizopus sp. These organisms are commonly used as starters in the fermentation of many traditional, oriental food products. The growth of starter organisms, total phenolic content, and antioxidative ...
DOI:
10.1016/j.fm.2005.12.004

18. Low-oxygen packaging with CO: a study in food politics that warrants peer review

Author:
Huffman, Randall D.; Riley, Janet M.
Source:
Foodsafety magazine 2006 v.12 no.6 pp. 44-51
ISSN:
1084-5984
Subject:
meat products; packaging materials; shelf life; coatings; GRAS substances; Food and Drug Administration Food Code; modified atmosphere packaging; meat quality; food packaging; vacuum packaging; food additives; carbon monoxide; color; USDA; oxygen; food contact surfaces

19. A comparison of the chemical properties of drugs and FEMA/FDA notified GRAS chemical compounds used in the food industry

Author:
Sprous, D.G.; Salemme, F.R.
Source:
Food and chemical toxicology 2007 v.45 no.8 pp. 1419-1427
ISSN:
0278-6915
Subject:
Food and Drug Administration; GRAS substances; food industry; safety testing; pharmacology; toxicity testing; molecular weight; beverages
DOI:
10.1016/j.fct.2007.02.004
PubMed:
17368904

20. Effect of ovotransferrin, protamine sulfate and EDTA combination on biofilm formation by catheter-associated bacteria

Author:
Yakandawala, N.; Gawande, P.V.; LoVetri, K.; Madhyastha, S.
Source:
Journal of applied microbiology 2007 v.102 no.3 pp. 722-727
ISSN:
1364-5072
Subject:
EDTA (chelating agent); Enterococcus faecalis; Escherichia coli; GRAS substances; Klebsiella pneumoniae; Proteus mirabilis; Pseudomonas aeruginosa; Staphylococcus epidermidis; bacteria; biofilm; sulfates
Abstract:
... To determine the effect of a composition comprising ovotransferrin (OT), protamine sulfate (PS) and ethylenediaminetetraacetic acid (EDTA) on biofilm formation by catheter-associated bacteria. The in vitro activity of OT, PS and EDTA alone and in combinations against biofilm formation by Escherichia coli, Klebsiella pneumoniae, Pseudomonas aeruginosa, Proteus mirabilis, Enterococcus faecalis and S ...
DOI:
10.1111/j.1365-2672.2006.03129.x
PubMed:
17309621

21. Heterologous expression of enterocin AS-48 in several strains of lactic acid bacteria

Author:
Fernández, M.; Martínez-Bueno, M.; Martín, M.C.; Valdivia, E.; Maqueda, M.
Source:
Journal of applied microbiology 2007 v.102 no.5 pp. 1350-1361
ISSN:
1364-5072
Subject:
Enterococcus faecalis; GRAS substances; Lactobacillus; Lactococcus; food production; foods; functional properties; heterologous gene expression; hosts; lactic acid; lactic acid bacteria; plasmids; spoilage bacteria
Abstract:
... Enterococcus faecalis produces a cationic and circular enterocin, AS-48, of 7149 Da, the genetic determinants of which are located within the pMB2 plasmid. We have compared enterocin AS-48 production by different enterococci species with that of other 'safe' lactic acid bacteris (LAB) (GRAS status) and looked into the subsequent application of this enterocin in food production. In an effort to exp ...
DOI:
10.1111/j.1365-2672.2006.03194.x
PubMed:
17448170

22. High levels of ochratoxin A in licorice and derived products

Author:
Arino, A.; Herrera, M.; Estopanan, G.; Juan, T.
Source:
International journal of food microbiology 2007 v.114 no.3 pp. 366-369
ISSN:
0168-1605
Subject:
sweets; toxigenic strains; immunoaffinity chromatography; GRAS substances; Glycyrrhiza glabra; food contamination; plant extracts; food pathogens; microbial detection; reversed-phase high performance liquid chromatography; licorice; ochratoxin A; roots
Abstract:
... The ochratoxin A (OTA) content of 30 samples of licorice root and derived products (licorice-confectionery, licorice block, and licorice extract) was analyzed by a standard HPLC-fluorescence technique and confirmed by methyl-ester formation. All analyzed samples of licorice and derived products were found to contain ochratoxin A, and some of them showed extremely high concentrations up to 252.8 ng ...
DOI:
10.1016/j.ijfoodmicro.2006.08.005

23. Hyaluronic acid production by recombinant Lactococcus lactis

Author:
Liang-Jung Chien; Cheng-Kang Lee
Source:
Applied microbiology and biotechnology 2007 v.77 no.2 pp. 339-346
ISSN:
0175-7598
Subject:
GRAS substances; Lactococcus lactis; Streptococcus equi subsp. zooepidemicus; glucose; hyaluronic acid; uridine
Abstract:
... Microbial hyaluronic acid (HA), commonly produced by pathogenic Streptococcus, was made possible to be produced by a generally recognized as safe Lactococcus lactis by coexpressing HA synthase and uridine diphosphate–glucose dehydrogenase (UDP-GlcDH) of Streptococcus equi subsp. zooepidemicus in a nisin-controlled expression (NICE) system. With scarce expressed HA synthase alone, the constructed r ...
DOI:
10.1007/s00253-007-1153-z
PubMed:
17805528

24. Phenotypic, genotypic and technological characterization of predominant lactic acid bacteria in Pecorino cheese from central Italy

Author:
Aquilanti, L.; Silvestri, G.; Zannini, E.; Osimani, A.; Santarelli, S.; Clementi, F.
Source:
Journal of applied microbiology 2007 v.103 no.4 pp. 948-960
ISSN:
1364-5072
Subject:
GRAS substances; cheeses; cluster analysis; dairy industry; ecology; lactic acid bacteria; random amplified polymorphic DNA technique; raw milk; ribosomal RNA; sensory properties; sequence analysis; starter cultures; Italy
Abstract:
... Identification and biotyping of lactic acid bacteria (LAB) isolated from raw-milk Pecorino cheese manufactured in the Marche region (central Italy) for selection of suitable starter cultures or adjuncts. Preliminary characterization with morphological and biochemical assays were undertaken for 112 Gram-positive and catalase-negative isolates. Unequivocal identification of the isolates was obtained ...
DOI:
10.1111/j.1365-2672.2007.03513.x
PubMed:
17897198

25. Safety assessment of hydroxypropyl methylcellulose as a food ingredient

Author:
Burdock, G.A.
Source:
Food and chemical toxicology 2007 v.45 no.12 pp. 2341-2351
ISSN:
0278-6915
Subject:
food additives; ingredients; methylcellulose; polymers; food industry; GRAS substances; maximum permissible intake; safety testing; adverse effects
DOI:
10.1016/j.fct.2007.07.011
PubMed:
17723258

26. Safety assessment of myristic acid as a food ingredient

Author:
Burdock, G.A.; Carabin, I.G.
Source:
Food and chemical toxicology 2007 v.45 no.4 pp. 517-529
ISSN:
0278-6915
Subject:
ingredients; food additives; myristic acid; flavorings; GRAS substances; toxicity testing; safety testing; acute toxicity; dietary exposure
DOI:
10.1016/j.fct.2006.10.009
PubMed:
17141389

27. The FEMA GRAS assessment of aromatic substituted secondary alcohols, ketones, and related esters used as flavor ingredients

Author:
Adams, T.B.; McGowen, M.M.; Williams, M.C.; Cohen, S.M.; Feron, V.J.; Goodman, J.I.; Marnett, L.J.; Munro, I.C.; Portoghese, P.S.; Smith, R.L.
Source:
Food and chemical toxicology 2007 v.45 no.2 pp. 171-201
ISSN:
0278-6915
Subject:
GRAS substances; artificial flavorings; safety testing; dietary exposure; chemical structure; metabolic detoxification; pharmacokinetics; toxigenesis; human health and safety; aromatic hydrocarbons; alcohols; ketones; esters
DOI:
10.1016/j.fct.2006.07.029
PubMed:
17046133

28. Aantimicrobial effect of cinnamon extract on Escherichia coli O157:H7, Listeria innocua and fresh-cut apple slices

Author:
Muthuswamy, S.; Rupasinghe, H.P.V.; Stratton, G.W.
Source:
Journal of food safety 2008 v.28 no.4 pp. 534-549
ISSN:
0149-6085
Subject:
antibacterial properties; bacterial contamination; apples; GRAS substances; Escherichia coli O157; essential oils; Listeria innocua; plant extracts; natural additives; cinnamic acid; plate count; food pathogens; slicing; bark; fresh-cut foods; powders; cinnamon; aldehydes; Cinnamomum verum
Abstract:
... The potential for natural antimicrobial compounds extracted from true cinnamon (Cinnamomum zeylanicum Nees ) to use as a food additive to extend the shelf life of fresh-cut apples was investigated. Several different extracts were prepared using cinnamon bark and powder to evaluate their antimicrobial activity on two marker microorganisms, Escherichia coli O157:H7 and Listeria innocua. An ethanolic ...
DOI:
10.1111/j.1745-4565.2008.00129.x

29. Antimicrobial efficacy and release kinetics of thymol from zein films

Author:
Del Nobile, M.A.; Conte, A.; Incoronato, A.L.; Panza, O.
Source:
Journal of food engineering 2008 v.89 no.1 pp. 57-63
ISSN:
0260-8774
Subject:
Thymus vulgaris; plant extracts; essential oils; thymol; coatings; plastic film; antibacterial properties; antifungal properties; GRAS substances; zein; food spoilage; Bacillus cereus; Candida; Pseudomonas; Streptococcus thermophilus; bacterial spores; spore-forming bacteria; food pathogens; sorption isotherms; food packaging; packaging materials
Abstract:
... A comprehensive study on thymol loaded zein films is presented in this work. In particular, the antimicrobial efficacy of developed active zein films was tested against three different spoilage microorganisms (cells and spores of Bacillus cereus, Candida lusitaniae and Pseudomonas spp.) and one GRAS (Generally recognized as safe) microbial strain (Streptococcus thermophilus). Results show that the ...
DOI:
10.1016/j.jfoodeng.2008.04.004

30. Application of Supercritical Anti-Solvent Technologies for the Synthesis of Delivery Systems of Bioactive Food Components

Author:
Zhong, Qixin; Jin, Minfeng; Xiao, Dan; Tian, Huilin; Zhang, Weinong
Source:
Food biophysics 2008 v.3 no.2 pp. 186-190
ISSN:
1557-1858
Subject:
Food and Drug Administration; GRAS substances; aqueous solutions; atomization; carbon dioxide; droplets; ethanol; food composition; food quality; foods; ingredients; isopropyl alcohol; mass transfer; methanol; nanoparticles; polymers; solvents; zein
Abstract:
... To develop edible delivery systems suitable for food applications, regulations require that solvents and ingredients are either generally recognized as safe or listed by the Food and Drug Administration as processing aids. In this work, we studied a food grade polymer-corn zein, a category of alcohol-soluble proteins, as the carrier material for microencapsulating bioactives. Zein is insoluble in ...
DOI:
10.1007/s11483-008-9059-6

31. Binding ability of Allura Red with food proteins and its impact on protein digestibility

Author:
Umer Abdullah, S.; Badaruddin, Muhammad; Asad Sayeed, S.; Ali, Rashida; Riaz, Mian N.
Source:
Food chemistry 2008 v.110 no.3 pp. 605-610
ISSN:
0308-8146
Subject:
in vitro digestion; rice bran; food coloring; digestibility; food additives; peanut protein; binding capacity; digestible protein; garlic; temperature; rice protein; blended foods; prediction; GRAS substances; pH; color; bovine serum albumin; nisin
Abstract:
... Allura Red-40 is a safe colour additive (permissible by the FDA and Health Canada) that is used in a variety of foods to make them more attractive and appealing for consumers. However, limited information is available about its binding to macronutrients that are responsible for its uniform distribution in food products. In the present study, the binding capacity of Allura with food proteins is com ...
DOI:
10.1016/j.foodchem.2008.02.049

32. Biosafety assessment of probiotics used for human consumption: recommendations from the EU-PROSAFE project

Author:
Vankerckhoven, V.; Huys, G.; Vancanneyt, M.; Vael, C.; Klare, I.; Romond, M.B.; Entenza, J.M.; Moreillon, P.; Wind, R.D.; Knol, J.
Source:
Trends in food science & technology 2008 v.19 no.2 pp. 102-114
ISSN:
0924-2244
Subject:
probiotics; lactic acid bacteria; health foods; biosafety; chemotaxonomy; biochemical compounds; phenotype; genotype; molecular systematics; virulence; genes; GRAS substances
DOI:
10.1016/j.tifs.2007.07.013

33. Control of Listeria monocytogenes on ham steaks by antimicrobials incorporated into chitosan-coated plastic films

Author:
Ye, M.; Neetoo, H.; Chen, H.
Source:
Food microbiology 2008 v.25 no.2 pp. 260-268
ISSN:
0740-0020
Subject:
food preservation; food preservatives; nisin; lactates; sodium acetate; potassium sorbate; sodium benzoate; food packaging; packaging materials; coatings; edible films; antibacterial properties; plastic film; ham; steaks; GRAS substances; Listeria monocytogenes; food pathogens; bacterial contamination; food contamination; ready-to-eat foods; food storage; storage temperature; shelf life
Abstract:
... Contamination of ready-to-eat (RTE) meat products such as ham steaks with Listeria monocytogenes has been a concern for the meat processing industry. The objective of this study was to evaluate the antilisterial efficacy of chitosan-coated plastic films alone or incorporating five generally recognized as safe (GRAS) antimicrobials. Effect of chitosan-coated plastic film on the growth of L. monocyt ...
DOI:
10.1016/j.fm.2007.10.014
PubMed:
18206768

34. Effectiveness of chitosan-coated plastic films incorporating antimicrobials in inhibition of Listeria monocytogenes on cold-smoked salmon

Author:
Ye, Mu; Neetoo, Hudaa; Chen, Haiqiang
Source:
International journal of food microbiology 2008 v.127 no.3 pp. 235-240
ISSN:
0168-1605
Subject:
smoked fish; food packaging; packaging materials; plastic film; coatings; chitosan; nisin; lactates; sodium acetate; potassium sorbate; GRAS substances; antibacterial properties; Listeria monocytogenes; food pathogens; bacterial contamination; pathogen survival; plate count; sodium benzoate
Abstract:
... The objective of this study was to evaluate the efficacy of chitosan-coated plastic films incorporating five Generally Recognized as Safe (GRAS) antimicrobials (nisin, sodium lactate (SL), sodium diacetate (SD), potassium sorbate (PS) and sodium benzoate (SB)) against Listeria monocytogenes on cold-smoked salmon. Salmon samples were surface-inoculated with a five-strain cocktail of L. monocytogene ...
DOI:
10.1016/j.ijfoodmicro.2008.07.012
PubMed:
18707789

35. Fabrication, Functionalization, and Application of Electrospun Biopolymer Nanofibers

Author:
Kriegel, Christina; Arrechi, Alessandra; Kit, Kevin; McClements, D.J.; Weiss, Jochen
Source:
Critical reviews in food science and nutrition 2008 v.48 no.8 pp. 775-797
ISSN:
1040-8398
Subject:
nanofibers; diameter; biopolymers; GRAS substances; spinning; food processing; surfaces; ingredients
Abstract:
... The use of novel nanostructured materials has attracted considerable interest in the food industry for their utilization as highly functional ingredients, high-performance packaging materials, processing aids, and food quality and safety sensors. Most previous application interest has focused on the development of nanoparticles. However, more recently, the ability to produce non-woven mats compose ...
DOI:
10.1080/10408390802241325
PubMed:
18756399

36. Potential antimicrobial uses of essential oils in food: is citrus the answer

Author:
Fisher, K.; Phillips, C.
Source:
Trends in food science & technology 2008 v.19 no.3 pp. 156-164
ISSN:
0924-2244
Subject:
citrus peels; plant extracts; essential oils; antibacterial properties; food preservatives; GRAS substances; Gram-negative bacteria; Gram-positive bacteria; food pathogens; bacterial contamination; food contamination
DOI:
10.1016/j.tifs.2007.11.006

37. Preparation of a reference material containing sterigmatocystin

Author:
Tanaka, K.; Sagou, Y.; Nakagawa, H.; Naito, S.; Kushiro, M.
Source:
Food additives & contaminants 2008 v.25 no.9 pp. 1141-1146
ISSN:
0265-203X
Subject:
sterigmatocystin; GRAS substances; Aspergillus versicolor; food coloring; carcinogens; reference standards; particle size distribution
Abstract:
... To assure the homogeneity of a reference material for the mycotoxin sterigmatocystin (STE), a study was first conducted to prepare a reference material of rice containing the colouring Food Red 106. The protocol developed was then used to prepare a reference material of rice containing STE. Initially, a V-shaped mixer was used to mix Food Red 106 and ground brown rice, but the resulting mixture wa ...
DOI:
10.1080/02652030802393227
PubMed:
18798039

38. Safety assessment of dairy microorganisms: Propionibacterium and Bifidobacterium

Author:
Meile, Leo; Le Blay, Gwenaelle; Thierry, Anne
Source:
International journal of food microbiology 2008 v.126 no.3 pp. 316-320
ISSN:
0168-1605
Subject:
genome; dairies; propionic acid bacteria; hard cheeses; multiple drug resistance; Bifidobacterium; virulence; dairy industry; cheese starters; anaerobes; cheese ripening; fermented milk; food safety; food biopreservatives; human health and safety; antibiotic resistance; GRAS substances; lactic acid bacteria; probiotics
Abstract:
... The genera Propionibacterium and Bifidobacterium are clustered in the class Actinobacteria and form the anaerobic branch of coryneform bacteria. The dairy propionibacteria comprising four species P. freudenreichii, P. acidipropionici, P. jensenii and P. thoenii are industrially important as starter cultures in hard-cheese ripening and recently also as protective bio-preservatives and probiotics. T ...
DOI:
10.1016/j.ijfoodmicro.2007.08.019

39. Safety assessment of dairy microorganisms: The Enterococcus genus

Author:
Ogier, Jean-Claude; Serror, Pascale
Source:
International journal of food microbiology 2008 v.126 no.3 pp. 291-301
ISSN:
0168-1605
Subject:
antibiotic resistance; GRAS substances; lactic acid bacteria; Enterococcus; cheeses; risk factors; guidelines; probiotics; genes; molecular systematics; dairies; fermented milk; cultured milk starters; virulence; cheese starters
Abstract:
... Unlike most of lactic acid bacteria, the Enterococcus genus is not considered “generally recognized as safe” (GRAS). Safety assessment for enterococci remains controversial. While enterococci are considered “positive" or useful in cheese technology, isolates of this genus have emerged as opportunistic pathogens for humans. Thus these bacteria have the paradoxical position of being useful in dairy ...
DOI:
10.1016/j.ijfoodmicro.2007.08.017

40. Safety assessment of dairy microorganisms: The Lactococcus genus

Author:
Casalta, Erick; Montel, Marie-Christine
Source:
International journal of food microbiology 2008 v.126 no.3 pp. 271-273
ISSN:
0168-1605
Subject:
Lactococcus lactis subsp. lactis; GRAS substances; risk factors; Lactococcus garvieae; fermented milk; cultured milk starters; chemotaxonomy; food safety
Abstract:
... The Lactococcus genus includes 5 species. Lactococcus lactis subsp. lactis is the most common in dairy product but L. garviae has been also isolated. Their biotope is animal skin and plants. Owing to its biochemical characteristics, strains of L. lactis are widely used in dairy fermented products processing. Cases of human infections due to lactococci are very seldom reported even if Lactococcus g ...
DOI:
10.1016/j.ijfoodmicro.2007.08.013

41. Safety assessment of dairy microorganisms: The Leuconostoc genus

Author:
Ogier, J.-C.; Casalta, E.; Farrokh, C.; Saïhi, A.
Source:
International journal of food microbiology 2008 v.126 no.3 pp. 286-290
ISSN:
0168-1605
Subject:
food spoilage; human health and safety; phenotype; GRAS substances; biogenic amines; chemotaxonomy; risk factors; Leuconostoc; probiotics; dairies; fermented milk; cultured milk starters; bacterial infections; food safety
Abstract:
... Although Leuconostoc genus is “generally recognized as safe” (GRAS), a few clinically human infections cases by this microorganism have been reported in the literature, leading to their classification as opportunistic pathogens. However, these reported cases concern only severe immunodepressed patients, and none direct relations have yet been proven between Leuconostoc isolation and human diseases ...
DOI:
10.1016/j.ijfoodmicro.2007.08.012

42. Safety of probiotics: translocation and infection

Author:
Liong, M.T.
Source:
Nutrition reviews 2008 v.66 no.4 pp. 192-202
ISSN:
0029-6643
Subject:
dietary supplements; cholesteremic effect; Pediococcus; atherogenesis; intestinal microorganisms; Bifidobacterium; bacterial infections; antimicrobial properties; Lactobacillus; lesions (animal); septicemia; mucosal immunity; strain differences; Enterococcus; human nutrition; antioxidant activity; food safety; food allergies; human health and safety; GRAS substances; probiotics; Leuconostoc; lactose intolerance; anticarcinogenic activity
Abstract:
... The long history of safety has contributed to the acceptance of probiotics as a safe food adjunct. Consequently, many probiotic products and their applications have been granted GRAS (generally regarded as safe) status. However, this classification has been frequently generalized for all probiotic strains regardless of their application. Cases of probiotics from the genera Lactobacillus, Leuconost ...
DOI:
10.1111/j.1753-4887.2008.00024.x
PubMed:
18366533

43. Solid-state fermentation with fungi to enhance the antioxidative activity, total phenolic and anthocyanin contents of black bean

Author:
Lee, I-Hsin; Hung, Yu-Hsiang; Chou, Cheng-Chun
Source:
International journal of food microbiology 2008 v.121 no.2 pp. 150-156
ISSN:
0168-1605
Subject:
Aspergillus oryzae; kojic acid; cyanin; solid state fermentation; Rhizopus; free radicals; GRAS substances; koji; free radical scavengers; antioxidant activity; Aspergillus awamori; black beans; chelation; mycelium; phenolic compounds
Abstract:
... In the present study, solid-state fermentation of black bean with various GRAS filamentous fungi including Aspergillus awamori, Aspergillus oryzae, Aspergillus sojae, Rhizopus azygosporus and Rhizopus sp. No. 2 was preformed to prepared koji. Mycelial propagation of starter organisms and antioxidative activity, including α-α-diphenyl-2-picyl-hydoxyl (DPPH) radicals, Fe²⁺-chelating ability, and red ...
DOI:
10.1016/j.ijfoodmicro.2007.09.008

44. The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients

Author:
Adams, T.B.; Gavin, C. Lucas; Taylor, S.V.; Waddell, W.J.; Cohen, S.M.; Feron, V.J.; Goodman, J.; Rietjens, I.M.C.M.; Marnett, L.J.; Portoghese, P.S.
Source:
Food and chemical toxicology 2008 v.46 no.9 pp. 2935-2967
ISSN:
0278-6915
Subject:
food additives; flavor enhancers; flavorings; flavor compounds; GRAS substances; aldehydes; safety testing; genotoxicity; metabolic detoxification; structure-activity relationships
DOI:
10.1016/j.fct.2008.06.082

45. A unique lantibiotic, thermophilin 1277, containing a disulfide bridge and two thioether bridges

Author:
Kabuki, T.; Uenishi, H.; Seto, Y.; Yoshioka, T.; Nakajima, H.
Source:
Journal of applied microbiology 2009 v.106 no.3 pp. 853-862
ISSN:
1364-5072
Subject:
GRAS substances; Streptococcus thermophilus; amino acids; anti-infective properties; bacteriocins; disulfide bonds; sequence analysis; signal peptide; structural genes
Abstract:
... To identify the chemical structure of a bacteriocin, thermophilin 1277, produced by Streptococcus thermophilus SBT1277. Thermophilin 1277 was purified and partial N-terminal sequence analysis revealed 6 unidentified amino acids amongst 31 amino acids residues. A 2·7-kbp region containing the thermophilin 1277 structural gene (tepA) encoding 58 amino acids was cloned and sequenced. Mature thermophi ...
DOI:
10.1111/j.1365-2672.2008.04059.x
PubMed:
19191960

46. Application of molecular identification tools for Lactobacillus, with a focus on discrimination between closely related species: A review

Author:
Singh, Smita; Goswami, Pawas; Singh, Rameshwar; Heller, Knut J.
Source:
Lebensmittel-Wissenschaft + Technologie 2009 v.42 no.2 pp. 448-457
ISSN:
0023-6438
Subject:
Lactobacillus; serotypes; GRAS substances; lactic acid bacteria; ribotypes; molecular systematics; phenotype; microbial physiology; microbial detection; pulsed-field gel electrophoresis; phylogeny; amplified fragment length polymorphism; strain differences
DOI:
10.1016/j.lwt.2008.05.019

47. Application of the threshold of toxicological concern approach for the safety evaluation of calendula flower (Calendula officinalis) petals and extracts used in cosmetic and personal care products

Author:
Re, T.A.; Mooney, D.; Antignac, E.; Dufour, E.; Bark, I.; Srinivasan, V.; Nohynek, G.
Source:
Food and chemical toxicology 2009 v.47 no.6 pp. 1246-1254
ISSN:
0278-6915
Subject:
anti-inflammatory activity; corolla; dermal exposure; GRAS substances; cosmetics testing; plant extracts; safety testing; Calendula officinalis; cosmetics
DOI:
10.1016/j.fct.2009.02.016
PubMed:
19249334

48. Characterization of L-Arabinose Isomerase in Bacillus subtilis, a GRAS Host, for the Production of Edible Tagatose

Author:
Cheon, Jina; Kim, Seong Bo; Park, Seong Won; Han, Jong Kwon; Kim, Pil
Source:
Food biotechnology 2009 v.23 no.1-2 pp. 8-16
ISSN:
0890-5436
Subject:
fermentation; Geobacillus stearothermophilus; GRAS substances; fermented foods; galactose; arabinose; soybeans; isomerases; food pathogens; pH; Bacillus subtilis; genes; biotransformation; temperature; Escherichia coli
Abstract:
... L-Arabinose isomerase (AI; E.C. 5.3.1.4), a commercial enzyme for the production of edible tagatose in vitro and ribulose production in vivo, has been studied using enzymes expressed in an Escherichia coli system, which might cause noxious by-products in food. To ensure food safety in the tagatose manufacturing process, we studied an AI expression system in Bacillus subtilis. The AI gene from Geob ...
DOI:
10.1080/08905430802671873

49. Edible coatings on fresh squash slices: effect of film drying temperature on the nutritional and microbiological quality

Author:
MOREIRA, MARÍA DEL R.; PONCE, ALEJANDRA; DEL VALLE, CARLOS E.; ROURA, SARA I.
Source:
Journal of food processing and preservation 2009 v.33 no.s1 pp. 226-236
ISSN:
0145-8892
Subject:
GRAS substances; ascorbic acid; casein; chitosan; coatings; drying; drying quality; drying temperature; edible films; food contact surfaces; food safety; humidity; methylcellulose; microbial growth; nutritive value; packaging; spoilage; squashes; weight loss
Abstract:
... The exposure of foods to the temperature and humidity needed to dry the coatings can have deleterious effects on their quality. A critical analysis of the film drying conditions on quality indexes for butternut squash slices is presented. During the coatings drying, the samples lost significant amounts of weight and ascorbic acid. Only during the drying of the chitosan coating for 100 min at 20C a ...
DOI:
10.1111/j.1745-4549.2008.00295.x

50. Effect of CLA isomers and their mixture on aging C57Bl/6J mice

Author:
Halade, Ganesh V.; Rahman, Md. M.; Fernandes, Gabriel
Source:
European journal of nutrition 2009 v.48 no.7 pp. 409-418
ISSN:
1436-6207
Subject:
Food and Drug Administration; GRAS substances; beverages; body composition; body weight; conjugated linoleic acid; corn oil; dietary supplements; free fatty acids; glucose; glucose tolerance; histology; humans; hypertrophy; insulin; insulin resistance; isomers; liver; mice; weight control
Abstract:
... Background Dietary supplements containing conjugated linoleic acid (CLA) are widely promoted for weight loss management over the counter. Recently, FDA approved the CLA as Generally Recognized as Safe category so that it can be used in various food and beverages. The combined effect of CLA isomers have been studied extensively in animals and humans, however, the role of individual isomers remains ...
DOI:
10.1007/s00394-009-0029-7
PubMed:
19424653