A5001445924- Microbial Metabolites in Food Biotechnology
- Food composition and properties
- Probiotics and Fermented Foods
- Polysaccharides and Plant Cell Walls
- Enzyme Production and Characterization
- COVID-19 Pandemic Impacts
- COVID-19 epidemiological studies
- Sensory Analysis and Statistical Methods
- Seed and Plant Biochemistry
- Microbial Inactivation Methods
- Potato Plant Research
- Gut microbiota and health
- Infection Control and Ventilation
- Plant nutrient uptake and metabolism
- Listeria monocytogenes in Food Safety
- Phytase and its Applications
- Polysaccharides Composition and Applications
- Plant Disease Management Techniques
University of Guelph
2021-2024
Isfahan University of Technology
2012-2015
University of Alberta
2013
The COVID-19 pandemic has generated increased interest in potential transmission routes. In food retail settings, from infected customers and workers through surfaces been deemed plausible. However, limited information exists on the presence survival of SARS-CoV-2 surfaces, particularly outside laboratory settings. Therefore, purpose this project was to assess virus at commonly found stores role that these spaces play transmission. Samples (n=957) were collected twice a week for month...
There has been a growing interest in incorporating sprouted wheat wholemeal (SWW) into whole grain baking, driven by its heightened nutritional content and improved nutrient bioavailability. This study aimed to assess how substituting soft flour (SWF) with various levels of (unsprouted sprouted) impacts the quality sensory characteristics hard pretzel sticks, which are globally enjoyed as popular snacks. The dough samples containing did not demonstrate same extensibility SWF sample....
Abstract Wheat kernels harbor a diverse microflora that can negatively affect the suitability of grains for further processing. To reduce surface microflora, kernel disinfection method is required does not grain functionality. Three different versions gas phase hydroxyl‐radical processes were compared with common disinfection, is, bleach treatment. The hydroxyl‐radicals are generated by UV‐C mediated degradation hydrogen peroxide and/or ozone in near water‐free process. It was found treating...
Summary Exopolysaccharide (EPS) production by Lactobacillus delbrueckii subsp. bulgaricus SZ2 was optimised in modified MRS (M‐MRS) using the response surface methodology (RSM). Maximum EPS 74.3 ± 2 mg/L, and values of three variables predicted for maximum included a temperature 38.7 °C, Bacto‐casitone glucose concentrations 24.5 29.6 g/L, respectively. To compare skimmed milk (SM), kinetics formation growth were monitored M‐MRS, SM, plus 2% additional sucrose (Suc‐SM) containing (20 g/L)...