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Inactivation of wild type bacillus spores in a soy meat analog model by extrusion cooking
(University of Missouri--Columbia, 2008)
The heat resistance of spores continues to be a challenge in food processing applications. Suitable methods that effectively inactivate spores without producing adverse effects on quality and nutrition of food products are ...
Effects of red wine and grape juice against foodborne pathogens and probiotics
(University of Missouri--Columbia, 2008)
Numerous studies have been documented describing the burgeoning health benefits of red wine consumption, including anti-oxidative, anti-carcinogenic, anti-inflammatory and anti-cardiovascular and antibacterial properties. ...
Development of a novel probiotic-fortified soy energy bar containing decreased [alpha]-galactosides
(University of Missouri--Columbia, 2008)
Soy foods have been recognized as functional, healthful foods. However, the presence of soy oligosaccharides ([alpha]-galactosides) causes intestinal bloating and flatulence, which compromise the favorable properties of ...
Puffing of okara/rice blends using a rice cake machine
(University of Missouri--Columbia, 2005)
Okara is the by-product of soymilk and tofu manufactures. It is cheap and nutritious having great potential to be applied in healthy snack foods. In this study, a puffed soy/rice cake product was developed and consumer ...
Transfer of Listera monocytogenes and Escherichia coli 0157:H7 during food processing
(University of Missouri--Columbia, 2008)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT REQUEST OF AUTHOR.] In the study of the transfer of L. monocytogenes from an inoculated slicer to roast beef products, at the high inoculum level of 108 CFU/ml, cells ...
Novel PCR-based rapid detection strategies for Escherichia coli O157:H7 and Salmonella in meat products
(University of Missouri--Columbia, 2009)
Accurate and fast detection methods for foodborne pathogens from various food samples have always been important goals for scientists from many research areas. DNA-based PCR techniques cannot differentiate between DNA from ...
Survival and exopolysaccharide production of lactic acid bacteria grown on grape pomace
(University of Missouri--Columbia, 2010)
Microbial exopolysaccharides (EPS) used by the food industry, are typically produced using refined substrates. In this study we consider the possibility of using a food industy by-product, grape pomace, as the substrate. ...
Detection of viable escherichia coli in environmental water using a combined propidium monoazide staining-real-time PCR
(University of Missouri--Columbia, 2015)
Escherichia coli, as a principal fecal indicator bacterium, is used to monitor water quality world-wide. Real-time PCR (qPCR) is a promising way to achieve a rapid and sensitive detection of E. coli in water samples. The ...
Microencapsulation and viability of a probiotic in a simulated gastrointestinal environment
(University of Missouri--Columbia, 2015)
The human-origin probiotic Lactobacillus rhamnosus strain GG (LGG) proved to exert health benefits in dogs. Like other strains, the viability of this probiotic is reduced while passing through the stomach and upper intestine ...
Application of real-time PCR for detection of antibiotic resistant pathogens and Shiga-toxin producing Escherichia coli
(University of Missouri--Columbia, 2015)
Salmonella and Shiga toxin producing Escherichia coli (STEC) are among the most important food pathogens. Increasing use of antibiotics for treatment and as a therapeutic agent on food animals has been proposed as a reason ...
Effect of zinc oxide and silver nanoparticles on intestinal bacteria
(University of Missouri--Columbia, 2013)
In this study, the effects of zinc oxide (ZnO) and silver (Ag) nanoparticles (NPs) on the intestinal bacteria, Escherichia coli, Lactobacillus acidophilus, and Bifidobacterium animalis were investigated. All three bacterial ...
Characterization of zinc oxide nanoparticles and their applications in food safety
(University of Missouri--Columbia, 2012)
In this study, ZnO NPs suspension was studied for their antibacterial activities against Escherichia coli O157:H7. Beef cuts inoculated with E. coli O157:H7 were wrapped with 5% (wt %) yam starch films incorporated with ...
Inactivation of foodborne pathogens by fruit wines
(University of Missouri--Columbia, 2011)
Wines produced from grapes have been found to possess bactericidal properties on a number of pathogens in vitro, suggesting possible health benefits that may be derived from microbiological safety. This study investigated ...
Survival of freeze-dried probiotics in soy protein powder
(University of Missouri--Columbia, 2006)
A series of well diffusion assays determined that Bifidobacterium longum B6 (B6) and Lactobacillus paracasei ATCC 25598 (LP) best inhibited pathogenic bacteria. These bacteria were freeze-dried in the presence of sucrose, ...
Simultaneous quantitation of Escherichia coli O157:H7, salmonella and shigella in ground beef by multiplex real-time PCR and immunomagnetic separation
(University of Missouri--Columbia, 2006)
The objectives of this study were to establish a real-time multiplex polymerase chain reaction (PCR) for simultaneous quantitation of Escherichia coli O157:H7, Salmonella and Shigella that have been implicated in a number ...
Development of a novel probiotic fortified protein bar
(University of Missouri--Columbia, 2006)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] In this study, we developed and tested two probiotic fortified soy protein energy bars using okara and soy flour as the base. Bacterial strains ...
Detection of viable Escherichia coli O157:H7 in food by propidium monoazide real-time polymerase chain reaction
(University of Missouri--Columbia, 2013)
Escherichia coli O157:H7 associated with food has caused many serious public health problems in recent years. However, only viable cells of this pathogen can cause infections, and false-positive detection caused by dead ...
Probiotic-supplemented soy bar effects on resistance to infection by listeria monocytogenes
(University of Missouri--Columbia, 2008)
Probiotics are living microorganisms that help regulate the gastrointestinal tract. The aim of this project was to investigate the benefits of probiotics and their inhibitory effect on Listeria monocytogenes EGD. Three ...
Enhancing microbiological safety of water and food
(University of Missouri--Columbia, 2014)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] Human and animal feces are the main sources of pathogens associated with foodborne and waterborne disease outbreaks. The studies in Volume I proposed ...
Investigation of ethnic food safety : microbiological and consumer behavioral approaches
(University of Missouri--Columbia, 2012)
[ACCESS RESTRICTED TO THE UNIVERSITY OF MISSOURI AT AUTHOR'S REQUEST.] As ethnic cuisines become popular in the United States, more foodborne illnesses associated with ethnic cuisine have been observed by food safety ...