Combined antibacterial effect of 460 nm light-emitting diode illumination and chitosan against O157:H7, spp. and on fresh-cut melon, and the impact of combined treatment on fruit quality.

This study evaluated the combined antibacterial effect of 460 nm LED illumination and chitosan on O157:H7, spp. and on fresh-cut melon surface and its impact on the quality of melon at a total dose of 2.4 kJ/cm at 4 and 10 °C.

Chitosan enhances antibacterial efficacy of 405 nm light-emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on fresh-cut melon.

This study aimed to evaluate the influence of chitosan on the antibacterial efficacy of 405 nm LED illumination against Escherichia coli O157:H7, Salmonella spp., and Listeria monocytogenes on fresh-cut melons. The antibacterial efficacy of LED illumination (a total dose of 1.

Review on Stress Tolerance in .

spp. are the leading global cause of bacterial colon infections in humans. Enteropathogens are subjected to several stress conditions in the host colon, food complexes, and the environment.

Changes of Physiochemical and Enzymatic Activities of Prepared with Different Amount of Rice during 30 Days of Fermentation.

is an intermediate fermentation agent, made by inoculating known microorganisms in grains, such as rice, beans, and barley, to hydrolyze starch or protein. The quality of can influence the final quality of . This study aimed to investigate changes in the physiochemical and enzymatic activities of prepared with different amounts of rice during a 30-day fermentation period.

Influence of Roasting Temperatures on the Antioxidant Properties, β-Glucan Content, and Volatile Flavor Profiles of Shiitake Mushroom.

The objective of this study was to determine the influence of roasting conditions on the volatile flavor profiles and functional properties of shiitake mushrooms. Six different roasting temperatures between 80 °C and 180 °C with 20 °C increments were selected, and mushrooms were roasted for 60 min in a conventional oven. Roasting shiitake mushroom at 140 °C showed the highest levels of antioxidant activities including 2,2'-azino-bis (3-ethylbenzothiazoline-6-sulfonic acid) (ABTS) and 2,2-diphenyl-1-picrylhidrazyl (DPPH) radical scavenging activities, total phenols and polyphenol contents.

Antibacterial effect of 405±5nm light emitting diode illumination against Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella on the surface of fresh-cut mango and its influence on fruit quality.

To investigate a potential of 405±5nm light emitting diode (LED) as a novel technology for food preservation, the antibacterial effect of 405±5nm LED on Escherichia coli O157:H7, Listeria monocytogenes, and Salmonella spp. on the surface of fresh-cut mango and its influence on fruit quality were evaluated at different storage temperatures. LED-illumination inactivated 1.

Effect of the ingredients on the microbial qualities of six varieties of Dasik during storage.

This study was conducted to evaluate the microbial quality of 6 varieties of brown rice Dasik prepared with roasted bean powder, juice, red ginseng, propolis, and a combination of red ginseng and propolis during storage at 5 and 30°C. The changes in moisture content and pH, total plate counts and molds were evaluated. In addition, the survival of artificially inoculated O157:H7 into Dasik was studied during storage.

405 ± 5 nm light emitting diode illumination causes photodynamic inactivation of Salmonella spp. on fresh-cut papaya without deterioration.

This study evaluated the antibacterial effect of 405 ± 5 nm light emitting diode (LED) illumination against four Salmonella serovars on fresh-cut papaya and on fruit quality at various storage temperatures. To determine the antibacterial mechanism of LED illumination at 0.9 kJ/cm, oxidative damage to DNA and membrane lipids of Salmonella in phosphate-buffered saline solution was measured.

Dissipation and Removal of the Etofenprox Residue during Processing in Spring Onion.

The dissipation and removal of the etofenprox residue was studied in spring onion grown under greenhouse conditions. Samples of spring onion were collected at 0, 1, 2, 4, 6, 8, 10, 12, and 14 days after last application, and removal rates of etofenprox by washing and drying processes were measured. Samples were extracted with acetone and partitioned with dichloromethane.

Enhancing the antibacterial effect of 461 and 521 nm light emitting diodes on selected foodborne pathogens in trypticase soy broth by acidic and alkaline pH conditions.

Light emitting diodes (LEDs) with their antibacterial effect present a novel method for food preservation. This effect may be influenced by environmental conditions such as the pH of the food contaminated by the pathogen. Thus, it is necessary to investigate the influence of pH on the antibacterial effect of LEDs before their application to real food matrices.

Acute and 4-week repeated-dose oral toxicity studies of Cirsium setidens in rats.

Cirsium setidens is a wild perennial plant species found in Korea that may have anti-oxidative, anti-adipogenic, and hepatoprotective activities. However, details of the toxicology of C. setidens remain unknown.

Effect of high hydrostatic pressure on the enzyme activities in Saccharomyces cerevisiae and Escherichia coli.

The purpose of this study was to evaluate the effect of high hydrostatic pressure (HHP) on the enzyme activities in Saccharomyces cerevisiae (ATCC 16664) and Escherichia coli (ATCC 11229). Enzyme activities before and after HHP treatment were determined using an APIZYME enzyme assay kit. Thirteen active enzymes were detected in S.