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1. Thermal degradation kinetics of l-carnitine

Author:
Goula, Athanasia M.; Prokopiou, Polyvios; Stoforos, Nikolaos G.
Source:
Journal of food engineering 2018 v.231 pp. 91-100
ISSN:
0260-8774
Subject:
heat inactivation,   etc   ; carnitine; temperature profiles; thermal degradation;     Show all 4 Subjects
Abstract:
... The objectives of this work were to study the thermal degradation kinetics of l-carnitine and to develop a procedure for thermal inactivation kinetics determination from dynamic temperature profile experiments. Experiments were conducted at isothermal conditions in a temperature range from 80 to 130 °C. Remaining l-carnitine concentration was measured at predescribed time intervals at each tempera ...
DOI:
10.1016/j.jfoodeng.2018.03.011

2. Evaluation of thermal inactivation parameters of Salmonella in whole wheat multigrain bread

Author:
Channaiah, Lakshmikantha H.; Michael, Minto; Acuff, Jennifer C.; Phebus, Randall K.; Thippareddi, Harshavardhan; Milliken, George
Source:
Food microbiology 2019 v.82 pp. 334-341
ISSN:
0740-0020
Subject:
heat inactivation,   etc   ; Salmonella; baking; bread dough; breads; cooling; ovens; temperature; wheat;     Show all 9 Subjects
Abstract:
... This study was conducted to validate a simulated commercial whole wheat multigrain bread baking process at 375 °F (190.6 °C) oven temperature for 35 min to inactivate Salmonella, and to determine the thermal inactivation parameters of a 7-serovar Salmonella cocktail in whole wheat multigrain bread dough. A ≥5-log CFU/g reduction in Salmonella population was achieved by 15 min, and no viable Salmon ...
DOI:
10.1016/j.fm.2019.03.001

3. Impact of peanut roasting on Salmonella spp. survival

Author:
Prestes, Flávia Souza; da Silva, Astrid Caroline Muniz; Pereira, André Aquino Mariano; Nascimento, Maristela da Silva do
Source:
Lebensmittel-Wissenschaft + [i.e. und] Technologie 2019 v.108 pp. 168-173
ISSN:
0023-6438
Subject:
heat inactivation,   etc   ; Salmonella; Weibull statistics; heat tolerance; oils; pathogens; peanuts; roasting; serotypes; supply chain; temperature;     Show all 11 Subjects
Abstract:
... This study evaluated the efficiency of the dry and oil roasting processes in the inactivation of a pool of five serotypes of Salmonella isolated from the peanut supply chain (Miami, Muenster, Yoruba, Javiana and Glostrup). The Weibull model was fitted to the data to describe the thermal inactivation of Salmonella in peanut matrices. The time to achieve 5-log reduction of the pathogen during dry ro ...
DOI:
10.1016/j.lwt.2019.03.030

4. Predicting heat process efficiency in thermal processes when bacterial inactivation is not log-linear

Author:
Desriac, N.; Vergos, M.; Achberger, V.; Coroller, L.; Couvert, O.
Source:
International journal of food microbiology 2019 v.290 pp. 36-41
ISSN:
0168-1605
Subject:
heat inactivation,   etc   ; Bacillus pumilus; food industry; heat treatment; models; plate count; prediction; temperature profiles;     Show all 8 Subjects
Abstract:
... The food industry widely uses the F-value which considers microbial log-linear inactivation, while microbial heat inactivation may result in a non-log-linear inactivation pattern due to genetic or phenotypical heterogeneity. This may yield discrepancies in predicting microbial heat inactivation under dynamic conditions of heat treatment. In this paper, we suggest the calculation of the equivalent ...
DOI:
10.1016/j.ijfoodmicro.2018.09.028

5. Evaluation of the inactivation of Venezuelan equine encephalitis virus by several common methods

Author:
Patterson, Edward I.; Warmbrod, Kelsey L.; Bouyer, Donald H.; Forrester, Naomi L.
Source:
Journal of virological methods 2018 v.254 pp. 31-34
ISSN:
0166-0934
Subject:
heat inactivation,   etc   ; RNA; Venezuelan equine encephalitis virus; detergents; vaccines; viruses;     Show all 6 Subjects
Abstract:
... Working with virological samples requires validated inactivation protocols for safe handling and disposal. Although many techniques exist to inactivate samples containing viruses, not all procedures have been properly validated or are compatible with subsequent assays. To aid in the development of inactivation protocols for Alphaviruses, and specifically Venezuelan equine encephalitis virus (VEEV) ...
DOI:
10.1016/j.jviromet.2018.01.009

6. Reconciliation of the D/z model and the Arrhenius model: The effect of temperature on inactivation rates of chemical compounds and microorganisms

Author:
Huang, Lihan
Source:
Food chemistry 2019 v.295 pp. 499-504
ISSN:
0308-8146
Subject:
heat inactivation,   etc   ; activation energy; chemical compounds; empirical models; enzymes; heat; microorganisms; spores; temperature; thermal degradation; vegetative cells;     Show all 11 Subjects
Abstract:
... The effect of temperature on thermal inactivation of microorganisms and thermal degradation of certain chemical compounds can be either described by the Arrhenius model for the rate constant (k) or by the D/z model for the decimal reduction time (D). Although equivalent, it is difficult to directly reconcile these two models which have different model structures. This study hypothesized that the t ...
DOI:
10.1016/j.foodchem.2019.05.150

7. Cytochemical Localization of Polyphenol Oxidase Activity in K2‐Bodies of Saprolegnia ferax Secondary Zoospores

Author:
Lehnen, Larry P., Jr; Powell, Martha J.; Letcher, Peter M.
Source:
Thejournal of eukaryotic microbiology 2019 v.66 no.3 pp. 404-412
ISSN:
1066-5234
Subject:
heat inactivation,   etc   ; Saprolegnia ferax; adhesion; adhesives; catalase; catechol oxidase; crosslinking; enzyme activity; glycoproteins; microbodies; pH; polymerization; polyphenols; zoospores;     Show all 14 Subjects
Abstract:
... Zoospores of the oomycete Saprolegnia ferax release adhesive material from K‐bodies at the onset of attachment to substrates. To understand more fully how K‐bodies function in adhesion, enzyme activity was investigated cytochemically in secondary zoospores. Presence of catalase, a marker enzyme for microbodies, was explored in the diaminobenzidine (DAB) reaction. Although pH 9.2 DAB‐staining chara ...
DOI:
10.1111/jeu.12682

8. Effect of heating rates on thermal destruction kinetics of Escherichia coli ATCC25922 in mashed potato and the associated changes in product color

Author:
Kou, Xiaoxi; Li, Rui; Zhang, Lihui; Ramaswamy, Hosahalli; Wang, Shaojin
Source:
Food control 2019 v.97 pp. 39-49
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Escherichia coli; color; death; food quality; food safety; heat; heat tolerance; microorganisms; pasteurization; potatoes; temperature;     Show all 12 Subjects
Abstract:
... In this study, the influence of heating rate on thermal inactivation kinetics of Escherichia coli ATCC 25922 in mashed potato and the associated changes in product color was evaluated. Five heating rates (0.1, 0.5, 1.0, 5.0 and 10.0 °C/min), three final temperatures (55, 57 and 60 °C) and five holding times (0, 5, 10, 30 and 60 min) were precisely controlled by a unique heating block system. Resul ...
DOI:
10.1016/j.foodcont.2018.10.019

9. Investigate the efficacy of UV pretreatment on thermal inactivation of Bacillus subtilis spores in different types of milk

Author:
Ansari, Jawaad Ahmed; Ismail, Marliya; Farid, Mohammed
Source:
Innovative food science & emerging technologies 2019
ISSN:
1466-8564
Subject:
heat inactivation,   etc   ; Bacillus subtilis; UHT treatment; drinking water; ewe milk; heat; liquids; quartz; skim milk; spores; temperature; transmittance; ultraviolet radiation;     Show all 13 Subjects
Abstract:
... Shortwave ultraviolet (UVC) radiation is commonly used for sterilization of drinking water. However, its low transmittance within opaque liquids limits its use for milk and other liquid food products. The objective of this study was to assess the efficacy of UV pretreatment on thermal inactivation of B. subtilis spores in skim cow milk, whole cow milk and whole sheep milk. In this work, UV treatme ...
DOI:
10.1016/j.ifset.2019.02.002

10. Effects of hot‐water and steam blanching of sliced potato on polyphenol oxidase activity

Author:
Moscetti, Roberto; Raponi, Flavio; Monarca, Danilo; Bedini, Giacomo; Ferri, Serena; Massantini, Riccardo
Source:
International journal of food science & technology 2019 v.54 no.2 pp. 403-411
ISSN:
0950-5423
Subject:
heat inactivation,   etc   ; blanching; catechol oxidase; color; energy; enzymatic browning; enzyme activity; food industry; polyphenols; potatoes; raw materials; steam; substrate specificity;     Show all 13 Subjects
Abstract:
... The worldwide potato production is considered the fourth‐most important food sector due to the increasing use of potatoes as raw materials for high‐convenience food. Enzymatic browning, due to polyphenol oxidase (PPO), is related to unacceptability by consumer. Among antibrowning agents, thermal treatments are viable alternatives. In this study, the efficacy of hot‐water and steam blanching at 80– ...
DOI:
10.1111/ijfs.13951

11. Improved expression, purification and characterization of VPR, a cold active subtilisin-like serine proteinase and the effects of calcium on expression and stability

Author:
Óskarsson, Kristinn R.; Kristjánsson, Magnús M.
Source:
Biochimica et biophysica acta 2019 v.1867 no.2 pp. 152-162
ISSN:
1570-9639
Subject:
heat inactivation,   etc   ; RNA; binding sites; calcium; cold; denaturation; differential scanning calorimetry; protocols; recombinant proteins; rhamnose; serine proteinases;     Show all 11 Subjects
Abstract:
... Cloning into a pET 11a vector, followed by high-level expression of the cold adapted subtilase, VPR, utilizing the rhamnose titratable T7 system of Lemo21, resulted in a dramatic increase of soluble protein compared to the older system used. Expression optimization clearly shows the importance of calcium in the medium after induction, both for stability of the proteinase and cell health. Character ...
DOI:
10.1016/j.bbapap.2018.11.010

12. Inhibition kinetic and thermal inactivation of horseradish peroxidase in the presence of Zn2+ ion

Author:
Hadizadeh Shirazi, Najmeh
Source:
Journal of food biochemistry 2019 v.43 no.2 pp. e12724
ISSN:
0145-8884
Subject:
heat inactivation,   etc   ; Gibbs free energy; food industry; metalloproteins; models; peroxidase; protein unfolding; reaction kinetics; thermal stability; zinc;     Show all 10 Subjects
Abstract:
... Peroxidase as a heme‐containing metalloprotein, is an important enzyme for food industries. Hence, the current study is aimed to evaluate the inhibitory properties of zinc ion in terms of activity and thermal stability of horseradish peroxidase (HRP) in the range of 40–70°C for 1–45 min. The results showed that zinc ion potently inhibited HRP activity by noncompetitive mechanism. The thermal inact ...
DOI:
10.1111/jfbc.12724

13. Predictive models for thermal inactivation of human norovirus and surrogates in strawberry puree

Author:
Bartsch, Christina; Plaza-Rodriguez, Carolina; Trojnar, Eva; Filter, Matthias; Johne, Reimar
Source:
Food control 2019 v.96 pp. 87-97
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Norovirus; RNA; capsid; fruit puree; heat; mice; model validation; models; pathogenicity; ribonucleases; strawberries; temperature; virus transmission; viruses;     Show all 15 Subjects
Abstract:
... Frozen berries contaminated with human norovirus (hNV) have been frequently identified as cause of foodborne gastroenteritis. To prevent virus transmission, heating can be applied to the berries. Here, the thermal inactivation of hNV in strawberry puree was assessed. Due to the lack of a reliable system for hNV infectivity assessment, capsid integrity assays using RNase treatment prior to detectio ...
DOI:
10.1016/j.foodcont.2018.08.031

14. Development of rapid dipstick assay for food pathogens, Salmonella, by optimized parameters

Author:
Çam, Dilek; Öktem, Hüseyin Avni
Source:
Journal of food science and technology 2019 v.56 no.1 pp. 140-148
ISSN:
0022-1155
Subject:
heat inactivation,   etc   ; Salmonella; analytical kits; animal and human health; antibodies; detection limit; food pathogens; immunoaffinity chromatography; nanogold;     Show all 9 Subjects
Abstract:
... Salmonella is among the very important pathogens threating the human and animal health. Rapid and easy detection of these pathogens is crucial. In this context, antibody (Ab) based lateral flow assays (LFAs) which are simple immunochromatographic point of care test kits were developed by gold nanoparticles (GNPs) as labelling agent for Salmonella detection. For that purpose some critical parameter ...
DOI:
10.1007/s13197-018-3467-5

15. Improved design of aluminum test cell to study the thermal resistance of Salmonella enterica and Enterococcus faecium in low-water activity foods

Author:
Jin, Yuqiao; Tang, Juming
Source:
Food control 2019 v.104 pp. 343-348
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Enterococcus faecium; Salmonella enterica; aluminum; brown rice; cell walls; food pathogens; food safety; heat tolerance; heat treatment; microorganisms; models; rice flour; virulent strains; United States;     Show all 15 Subjects
Abstract:
... Salmonella enterica is a major cause of foodborne pathogen contamination in the United States. The heat resistance of Salmonella increases as aw decreases, leading to a significant challenge in the design of thermal processes. The aluminum thermal death time (TDT) cell is a common experimental tool to study the isothermal resistance of Salmonella and other pathogenic bacteria in foods. However, th ...
DOI:
10.1016/j.foodcont.2019.05.008

16. Evaluation of Enterococcus faecium NRRL B-2354 as a surrogate for Salmonella during cocoa powder thermal processing

Author:
Tsai, Hsieh-Chin; Ballom, Kenneth F.; Xia, Song; Tang, Juming; Marks, Bradley P.; Zhu, Mei-Jun
Source:
Food microbiology 2019 v.82 pp. 135-141
ISSN:
0740-0020
Subject:
heat inactivation,   etc   ; Enterococcus faecium; Salmonella; ambient temperature; beverages; cocoa powder; desserts; dry environmental conditions; heat tolerance; heat treatment; ready-to-eat foods; storage time; water activity;     Show all 13 Subjects
Abstract:
... Salmonella is capable of surviving in a low moisture environment for long periods. Once adapted to the xeric conditions, the thermal resistance of Salmonella is enhanced. Cocoa powder is a low water activity (aw) food (LawF) that is an essential component in a wide variety of desserts and ready-to-eat (RTE) foods and drinks. The aim of this study was to evaluate the desiccation and thermal resista ...
DOI:
10.1016/j.fm.2019.01.005

17. The additive mutational effects from surface charge engineering: A compromise between enzyme activity, thermostability and ionic liquid tolerance

Author:
Zhou, Ye; Pérez, Bianca; Hao, Weiwei; Lv, Jiabao; Gao, Renjun; Guo, Zheng
Source:
Biochemical engineering journal 2019 v.148 pp. 195-204
ISSN:
1369-703X
Subject:
heat inactivation,   etc   ; Bacillus subtilis; additive effect; carboxylic ester hydrolases; denaturation; engineering; enzyme activity; enzyme stability; ionic liquids; mutagenesis; mutants; thermal stability;     Show all 12 Subjects
Abstract:
... Surface charge engineering is a powerful tool that could alter protein properties (e.g. activity, thermostability and resistance to ionic liquid, IL), providing an increasingly rich mutation library. In the present study, two quadruple mutants of Bacillus subtilis lipase A (BsLA) designed as mutagenesis studies for improved IL-tolerance (BsLA4M1) and thermostability (BsLA4M2) are proceeded. A comb ...
DOI:
10.1016/j.bej.2018.07.020

18. Thermal resistance of Listeria monocytogenes in natural unsweetened cocoa powder under different water activity

Author:
Tsai, Hsieh-Chin; Taylor, Michael H.; Song, Xia; Sheng, Lina; Tang, Juming; Zhu, Mei-Jun
Source:
Food control 2019 v.102 pp. 22-28
ISSN:
0956-7135
Subject:
heat inactivation,   etc   ; Listeria monocytogenes; Salmonella; beverages; cocoa powder; desserts; food industry; heat tolerance; heat treatment; ingredients; low moisture foods; storage temperature; water activity;     Show all 13 Subjects
Abstract:
... Listeria monocytogenes can survive in dry conditions for long periods. Despite an increasing research studying Salmonella inactivation in low-moisture foods, there is a general lack of knowledge related to L. monocytogenes inactivation in low-moisture foods during thermal processing and the factors impacting their survival in these products. Cocoa powder is an essential and widely incorporated ing ...
DOI:
10.1016/j.foodcont.2019.03.006

19. Protective effect of glutathione on Escherichia coli cells upon lethal heat stress

Author:
Marcén, María; Cebrián, Guillermo; Ruiz-Artiga, Virginia; Condón, Santiago; Mañas, Pilar
Source:
Food research international 2019 v.121 pp. 806-811
ISSN:
0963-9969
Subject:
heat inactivation,   etc   ; Escherichia coli; bacteria; cell structures; enzyme activity; food industry; glutathione; heat; heat stress; heat treatment; intracellular enzymes; mechanism of action; protective effect;     Show all 13 Subjects
Abstract:
... Heat treatments are widely used by the food industry to obtain safe and stable products, therefore a deeper knowledge of its mode of action on microorganisms would allow a better profit of this technology. Heat shows a multitarget mechanism of action on bacteria, affecting various cellular structures, and causing unbalances in several homeostatic parameters. The aim of this work was to study the e ...
DOI:
10.1016/j.foodres.2018.12.063

20. Thermal stability of myosin and protective effect of F-actin on myosin affect the thermal inactivation of calcium-ATPase in unstable kuruma prawn myofibrils

Author:
Sasaki, Takayuki; Matsukawa, Masahito
Source:
Fisheries science 2019 v.85 no.4 pp. 757-765
ISSN:
0919-9268
Subject:
heat inactivation,   etc   ; Ca2-transporting ATPase; Marsupenaeus japonicus; actin; heat treatment; ionic strength; myofibrils; myosin; potassium chloride; protective effect; sorbitol; thermal stability;     Show all 12 Subjects
Abstract:
... The thermal stability of myosin and the protective effect of F-actin on myosin in kuruma prawn myofibrils were investigated from the thermal inactivation rates at 25 °C of Ca-ATPase in myosin and myofibrils at various concentrations of KCl. The thermal inactivation rate constant (kD) of myofibrillar Ca-ATPase increased with increasing KCl concentration; however, the thermal inactivation followed a ...
DOI:
10.1007/s12562-019-01322-2