A5004997361- Food Safety and Hygiene
- Listeria monocytogenes in Food Safety
- Postharvest Quality and Shelf Life Management
- Meat and Animal Product Quality
- Plant Disease Management Techniques
- Banana Cultivation and Research
- Microbial Inactivation Methods
- Identification and Quantification in Food
- Food Waste Reduction and Sustainability
- Viral gastroenteritis research and epidemiology
- Food Allergy and Anaphylaxis Research
- Agriculture Sustainability and Environmental Impact
- Biochemical Analysis and Sensing Techniques
- Organic Food and Agriculture
- Salmonella and Campylobacter epidemiology
- Bacillus and Francisella bacterial research
- Plant and soil sciences
- Phytoplasmas and Hemiptera pathogens
- Genetically Modified Organisms Research
- Fermentation and Sensory Analysis
- Spectroscopy and Chemometric Analyses
- Edible Oils Quality and Analysis
- Phytochemicals and Antioxidant Activities
- Microbial Metabolism and Applications
- Seed and Plant Biochemistry
University of Florida
2015-2024
Florida Department of Citrus
2010
ABSTRACT: The effects due to Candidatus Liberibacter infection, commonly called citrus greening or Huanglongbing (HLB), on volatile and nonvolatile components of orange juices, OJ, were examined using GC‐MS high‐performance liquid chromatography (HPLC). HLB symptomatic, asymptomatic, control “Hamlin” “Valencia” oranges harvested from December May during the 2007 2008 harvest season. Brix/acid levels in asymptomatic juices similar but symptomatic as much 62% lower than juices. No bitter...
This research aimed to assess how the partial removal of carbon dioxide affects fermentations provide a better understanding manipulation concentration can be used optimize industrial fermentations. To achieve this, fermentation kinetics, metabolic products, and yeast stress indicators were analyzed throughout ongoing brewing conducted under vacuum with atmospheric pressure controls. The reduced solubility in media decreased time necessary reach saturation. effect was an increased rate...
Pulsed ultraviolet light (PUV), a non-thermal food processing technology, is reported to be able inactivate enzymes and reduce allergen levels from peanut extracts. The objective of this study was determine if PUV would the allergenic potency soy Soy extracts were treated with at various times (2, 4 6 min), centrifuged, analyzed by SDS-PAGE an indirect ELISA for IgE binding or potency. Results showed that treatment led increase in sample temperature/weight loss but decrease allergens (i.e.,...
ABSTRACT: In 2006, the U.S. fruit juice production was 7.6 million metric tons for oranges, apples, grapes, grapefruit, pineapples, and cranberries. Dissolved oxygen (DO) incorporated into juices during processing affects quality parameters such as vitamin C, color, aroma. Studies of dissolved effects on ascorbic acid degradation, nonenzymatic enzymatic browning, Strecker degradation are presented here. This article provides an overview basis solubility, describes changes in food components...
The FDA has recently mandated that all 100% fruit/vegetable juices sold wholesale be produced under a Hazard Analysis and Critical Control Point (HACCP) plan. As part of their HACCP plan, juice processors must identify meet target for reduction the most resistant microorganism public health significance is likely to occur in juice. This 7-page fact sheet aids identification these “pertinent microorganisms,” reviews locations preparations severity juice-associated outbreaks. Written by M. D....
Abstract Alcohols, aldehydes, ketones, amines, and sulfur compounds are essential aroma related to fish flavor spoilage. Gas chromatography‐mass spectrometry (GC‐MS) is an instrument that widely used identify quantify volatile semi‐volatile in products. In this research, a simple accurate GC‐MS method was developed determine the profile of mahi‐mahi tuna for chemical indicators method, trichloroacetic acid (TCA) solution extract analytes from homogenized samples. The purge trap system sample...
Atmospheric pressure plasma jet (APPJ) was investigated as an alternative to chemical and thermal treatments for reducing aflatoxin (AFT) levels on peanuts. Kernels were inoculated with Aspergillus flavus produce AFTs. They then treated using two APPJ treatment regimens; constant exposure (for 1 2 min), pneumatically agitated in a conveyored channel up 5 min. Quality assessed via, peroxide value, free fatty acid content, acidity oxidative stability index, through sensory panel evaluation....
Chenopodium quinoa serves as an essential source of dietary lipids and tocopherols. The current study evaluated the stability tocopherols occurrence lipid oxidation in seeds, sprouts, flakes during storage. Quinoa samples (seed flour, sprout flakes) were stored at different temperatures (0°C, 25°C, 35°C); changes their tocopherol profile progress for 180 days. Tocopherol concentration was measured using HPLC, degradation major homologues modeled first second order kinetics. γ- (107-135 µg...
This document provides an overview of juice-related foodborne outbreaks between 1922-2019. information is useful to juice processors aid in the identification pertinent microorganisms, and also reviews locations, venues preparations, severity juice-associated outbreaks.
Summary The antioxidant activity and antimicrobial property of phenolic extracts from acerola ( Malpighia emarginata DC ) fruit were assessed. contribution ascorbic acid compounds in the total capacity was also evaluated. showed high values possessed as expressed by 2,2′‐diphenylpicrylhydrazyl DPPH oxygen radical absorbance assays ORAC ). content ranged 405 to 1744 mg/100 g on a fresh weight basis. fractions following order: anthocyanins<phenolic acids<flavonoids. contributed 7.1–36.5%...
Acerola is a cherry-like tropical fruit that very popular in Central America, the Caribbean countries (especially Barbados, Trinidad and Tobago, Haiti), Brazil. This fruit, which has red color at complete maturity, valued mostly for its vitamin C content. Recent research showed addition to C, acerola may be good source of phytochemicals such as anthocyanins, nonanthocyanin phenolic compounds, dietary carotenoids. Because these compounds are known bioactive due their strong antioxidant...
The Produce Safety Alliance (PSA) grower training was introduced in 2016 as the standardized curriculum to meet requirements of Food and Drug Administration's (FDA) Modernization Act's (FSMA) Rule (PSR). PSR states that at least one supervisor or responsible party from each farm must have successfully completed this food safety equivalent curriculum, recognized by FDA. This study evaluated effectiveness PSA trainings conducted between 2017-2019 Southern United States Regional Center for...
Abstract The inactivation of lipoxygenase ( LOX ) in the whole soya bean prevents lipid oxidation that produces an off‐flavour food. by pulsed light PL was examined with three distances (5, 7 and 9 cm) from strobe for different durations. Soya treated without ice surrounding sample tray limiting rise temperature. Results show tray, lowest residual activity 4.7%, 0.4% 0.0% 80‐s duration at 5 cm distance strobe, 110 s 150 respectively; temperature after treatment 109.6, 116.3 114.8 °C,...