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Bacteriophages as Preservation Agents to Promote Minimally Processed Food Safety - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract Foodborne disease related to ready to eat products contaminated by foodborne pathogens is a global concern due to its impact on human health and economy worldwide. Minimally processed food like ready to eat fruits and vegetables are not subjected to common preservation processes, additionally, the use of antibiotics and chemicals for pathogens eradication may affect consumers health. Baceriophages or viruses that infect bacteria have been suggested as bio-control tools and advantageous bio-preservation agents to promote minimally processed food safety. Recent studies show a reduction of pathogens after application of phages cocktails on fresh produce. Usefulness of broad-host range bacteriophages as bio-preservation agents needs more investigation. Keywords: Ready to eat products; Bacteriophages; Bio-preservation; Broad-host range; Food process Introduction Bacteriophages or viruses that infect bacteri...
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Physicochemical and Sensory Characterization of Pitaya (Stenocereus thurberi) Jelly - Juniper Publishers

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  Nutrition and Food Science International Journal - Juniper Publishers Abstract The pitayo (Stenocereus thurberi) is an indigenous cactus from northern Mexico and the southwest region of United States which produces a small, sweet fruit known as pitaya, which is closely related to pitahaya (Hylocereus genus) or dragon fruit. In this study, pitaya fruit were processed to obtain a jelly. The fruit was harvested from wild plants of the Sonora desert to formulate four different jellies using sugar (33 % or 50 %) and pectin (0.8 % or 1.2 %), which were then sensory evaluated. The total soluble solids concentration of jellies varied from 65 % -67.5 %; the pH from 3.6 - 4.2; the water activity (aw) was measured at 0.69 - 0.77; and the reducing sugars fluctuated between 23 % - 33 %. The product composed of 49.2 % fruit, 50 % sugar and 0.8 % pectin had the lowest spreadability score, as well as the lowest viscosity value of 2.64. This food product could be profitable for local communities ...
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Juniper Publishers PubMed Indexed Articles

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 Juniper Publishers PubMed Indexed Articles   Juniper Publishers PubMed Indexed Articles Article Title :    Inter-scan Reproducibility of Cardiovascular Magnetic Resonance Imaging-Derived Myocardial Perfusion Reserve Index in Women with no Obstructive Coronary Artery Disease. Author Information :   Louise EJ Thomson and C Noel Bairey Merz1* PubMed ID :   PMID:  30976755 PubMed URL :   https://www.ncbi.nlm.nih.gov/pubmed/30976755/ Journal Name :   Journal of Clinical and Medical Imaging ISSN:   2573-2609 Full Article Link :  https://juniperpublishers.com/ctcmi/CTCMI.MS.ID.555587.php Article Title :    What is the Role of Race and Ethnicity in the Development Of Thionamide-Induced Neutropenia? Author Information :   Mark R Burge1* PubMed ID :  PMID:  30828700 PubMed URL :   https://www.ncbi.nlm.nih.gov/pubmed/30828700/ Journal Name :  Journal of En...
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