Results 61 to 70 of about 981 (129)

Advances in High‐Throughput Sequencing: Antimicrobial Resistance and Traceability of Foodborne Pathogens

eFood, Volume 7, Issue 3, June 2026.
In this graphical abstract, the transfer experiment of antimicrobial resistance genes and metagenomic analysis are presented, and they are the core components of relevant microbial research. ABSTRACT High‐throughput sequencing technology (HTST) can effectively analyze the sequence information in the DNA of samples and provide a comprehensive ...
Kexuan Wu, Jie Zhao, Ningxin Huang, Zhengxiao Wang, Yiping Xu, Shaoning Liu, Chuanlin Bi, Juan Tang, Wei Wu   +8 more
wiley   +1 more source

Development and Optimization of Instant Cassava‐Soybean Composite Porridge as a Nutrient‐Enhanced Complementary Food for Children Aged 6–59 Months

Food Science &Nutrition, Volume 14, Issue 6, June 2026.
This study details the development and optimization of an affordable, nutrient‐dense instant complementary porridge formulated from a 70:30 composite blend of locally sourced cassava (NaroCas2) and soybean (Maksoy1N). Utilizing Response Surface Methodology (RSM), optimal twin‐screw extrusion parameters were established at a barrel temperature of 145.6 ...
Robert Mugabi, Catherine Byekwaso Arinaitwe, Ivan Muzira Mukisa   +2 more
wiley   +1 more source

Microbial Safety of Legumes—A Review: Bacterial Contamination, Foodborne Outbreaks, and Traditional and Innovative Mitigation Strategies

Legume Science, Volume 8, Issue 2, June 2026.
ABSTRACT Demand for plant‐based foods, including legumes, is growing as a result of consumer preferences shifting toward food sustainability and plant‐based, protein‐rich foods. However, to ensure the food safety of such alternatives, assessing the prevalence of foodborne pathogens related to these products is critical, especially with their increasing
Natoavina T. Faliarizao, Narindra Randriamiarintsoa, Teresa M. Bergholz, Kirk D. Dolan   +3 more
wiley   +1 more source

Increasing the nutritional value of strawberry puree by adding xylo-oligosaccharides

Heliyon, 2020
The present study identified the threshold concentration of xylo-oligosaccharides (XOS) that resulted in minimal quality changes (rheology, color, water activity, pH, and total soluble solids) in strawberry puree. Optimization of XOS concentration to 5% (
Haochen Dai, Caroline E. Leung, Maria G. Corradini, Hang Xiao, Amanda J. Kinchla   +4 more
doaj   +1 more source

Whole‐Genome Sequencing‐Based Monitoring of Cronobacter sakazakii ST4 Persistence in an Irish Dairy Powder Facility

Food Science &Nutrition, Volume 14, Issue 5, May 2026.
In dairy powder manufacturing facilities, the repeated isolation of clonally related Cronobacter sakazakii isolates underscores the persistent challenge of eliminating contamination risks posed by this pathogen, which may rapidly proliferate under conducive environmental conditions.
Qicheng Hao, Francis Butler
wiley   +1 more source

Decoding the Effects of High Hydrostatic Pressure and High-Temperature Short-Time Sterilization on the Volatile Aroma Profile of Red Raspberry Juice

Foods
The loss of distinctive aromas due to sterilization significantly hinders efforts to enhance the sensory quality of fruit and vegetable juices. This study aimed to elucidate the impacts of high-hydrostatic pressure (HHP) and high-temperature short-time ...
Wentao Zhang, Xuejie Li, Xuzeng Wang, He Li, Xiaojun Liao, Fei Lao, Jihong Wu, Jian Li   +7 more
doaj   +1 more source

Effects of high-temperature, short-time pasteurization on milk and whey during commercial whey protein concentrate production

Journal of Dairy Science
: Two pasteurization steps are often used in the preparation of whey protein concentrate (WPC) before evaporation into a dry product. The Pasteurized Milk Ordinance in the United States requires that raw bovine milk be pasteurized using a process that ...
Joanna Haas, Bum Jin Kim, Zeynep Atamer, Chao Wu, David C. Dallas   +4 more
doaj   +1 more source

Effects of pasteurization on set yogurt fortified with astaxanthin-rich yolk: Evaluation of physicochemical properties, stability, and biological activity

Journal of Dairy Science
: Pasteurization usually has a large influence on yogurt and astaxanthin. This study aimed to investigate the effects of 3 pasteurization methods, including low-temperature, long-time treatment at 63°C for 30 min (LTLT-1) and 65°C for 30 min (LTLT-2 ...
Ziwei Li, Tiehua Zhang, Runhao Zhou, Xiaoyan Zhang, Jinru Ren, Mengxue Diao   +5 more
doaj   +1 more source

Preservation of fresh-cut mango cubes: a comparative study using ohmic heating, pulsed light, and traditional thermal processes

CyTA - Journal of Food
Ohmic heating (OH) and pulsed light (PL) are preservation alternatives for fresh-cut fruits. High-temperature short time (HTST) and low-temperature long time (LTLT) effects on microbial safety, enzyme inactivation, and quality of mango cubes (MC) were ...
Mariana Morales-de la Peña, Paula Lopez-Raesfeld, Manuel Vega-Iturbe, Viridiana Tejada-Ortigoza, Eduardo Morales Sanchez, J. Antonio Torres, Jorge Welti-Chanes   +6 more
doaj   +1 more source

A scoping review of microbiological safety, bioactive components, nutrient retention, and feasibility of flash-heating expressed breastmilk: exploring potential use during infectious disease outbreaks. [PDF]

Front Nutr
Natalia H, Guzman C, Borg B, Chase J, Coutsoudis A, Israel-Ballard K, Gribble K, Koniz-Booher P, Ververs M.   +8 more
europepmc   +1 more source