Influence of polysaccharide-based edible coatings as carriers of prebiotic fibers on quality attributes of ready-to-eat fresh blueberries.
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DOI: 10.1002/jsfa.8751
Abstract: BACKGROUND Little information is available regarding the effect of dietary fibers added into edible coatings on quality attributes of ready-to-eat fruits. The aim of this study was to evaluate the effects of sodium alginate (AL)… read more here.
Keywords: attributes ready; ready eat; quality; quality attributes ... See more keywords
Enterococci from ready-to-eat food - horizontal gene transfer of antibiotic resistance genes and genotypic characterization by PCR melting profile.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9285
Abstract: BACKGROUND The aim of this study was to evaluate the possibility of the horizontal transfer of genes encoding resistance to aminoglycosides (aac(6')-Ie-aph(2″)-Ia, aph(2″)-Ib, aph(2″)-Ic, aph(2″)-Id, ant(4')-Ia and ant(6')-Ia), tetracyclines (tetM, tetL, tetK, tetO and tetW),… read more here.
Keywords: ready eat; resistance; transfer; antibiotic resistance ... See more keywords
Mechanical properties and quality parameters of chitosan-edible algae (Palmaria palmata) on ready-to-eat strawberries.
Sign Up to like & getrecommendations! Published in 2019 at "Journal of the science of food and agriculture"
DOI: 10.1002/jsfa.9504
Abstract: BACKGROUND Strawberries are appreciated for their taste, flavor, and juiciness; however, they are highly perishable during postharvest, handling, and storage stages, producing significant physical damage and loss of vitamins and other phytonutrients. This study therefore… read more here.
Keywords: ready eat; eat strawberries; palmaria palmata; algae palmaria ... See more keywords
Occurrence, Virulence and Antimicrobial Susceptibility Profiles of Cronobacter spp. from Ready-to-Eat Foods.
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DOI: 10.1007/s00284-021-02585-8
Abstract: Cronobacter spp. can cause foodborne diseases in infants, but Cronobacter infections in healthy adults and vulnerable people have also been reported. These bacteria have ubiquitous nature and can contaminate various foods. Therefore, we assessed the… read more here.
Keywords: ready eat; occurrence virulence; cronobacter spp; cronobacter ... See more keywords
Quality-Based Thermokinetic Optimization of Ready-to-Eat Whole Edible Crab (Cancer pagurus) Pasteurisation Treatments
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DOI: 10.1007/s11947-018-2222-2
Abstract: Traditional processing practices used in the manufacture of ready-to-eat edible crab products include a double-heat treatment involving an initial cooking step followed by washing and packaging and finally, a second heat pasteurisation. The latter, pasteurisation… read more here.
Keywords: ready eat; quality; edible crab; pasteurisation ... See more keywords
Incidence and antimicrobial susceptibility of Staphylococcus aureus isolated from ready-to-eat foods of animal origin from tourist destinations of North-western Himalayas, Himachal Pradesh, India
Sign Up to like & getrecommendations! Published in 2019 at "Journal of Food Science and Technology"
DOI: 10.1007/s13197-018-03556-x
Abstract: This study was aimed to determine the incidence of Staphylococcus aureus in ready-to-eat (RTE) milk (n = 120) and meat (n = 120) products from various tourist places in north western Himalayas, Himachal Pradesh, India. S. aureus isolates and… read more here.
Keywords: incidence; ready eat; staphylococcus aureus; western himalayas ... See more keywords
Drying characteristics of ready-to-eat komal chawal rice: processing and modeling
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DOI: 10.1007/s13197-019-04203-9
Abstract: A traditional ready-to-eat rice from Assam, India, known as komal chawal is produced by steaming of steeped chokuwa paddy, which is a low-amylose variety, and by drying the steamed paddy under shade as a measure… read more here.
Keywords: ready eat; temperature; rice; drying characteristics ... See more keywords
Antimicrobial, antioxidant and sensory features of eugenol, carvacrol and trans-anethole in active packaging for organic ready-to-eat iceberg lettuce.
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DOI: 10.1016/j.foodchem.2018.03.137
Abstract: In this study, bio-based emitting sachets containing eugenol (EUG), carvacrol (CAR) and trans-anethole (ANT) were inserted into cellulose (CE) and polypropylene (PP) pillow packages of organic ready-to-eat (RTE) iceberg lettuce to investigate their functional features.… read more here.
Keywords: trans anethole; ready eat; eug; organic ready ... See more keywords
Evaluation of antibacterial activity of two natural bio-preservatives formulations on freshness and sensory quality of ready to eat (RTE) foods
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DOI: 10.1016/j.foodcont.2017.09.018
Abstract: Abstract The antibacterial activity of two natural antibacterial formulations based on lemongrass essential oil/citrus extract/lactic acid for F2 (with ratio of 0.01:0.1:1) and oregano/citrus extract/lactic acid for F6 (with ratio of 0.01:0.1:1) was studied against… read more here.
Keywords: reduction; ready eat; two natural; pathogenic bacteria ... See more keywords
Application of X-ray for inactivation of foodborne pathogens in ready-to-eat sliced ham and mechanism of the bactericidal action
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DOI: 10.1016/j.foodcont.2018.09.034
Abstract: Abstract The aim of this study was to investigate the effect of X-ray irradiation in reducing the population of Salmonella Typhimurium, Escherichia coli O157:H7, and Listeria monocytogenes in ready-to-eat (RTE) sliced ham and to verify… read more here.
Keywords: effect ray; ray irradiation; ray; sliced ham ... See more keywords
Control of Listeria monocytogenes on ready-to-eat ham and fresh cut iceberg lettuce using a nisin containing Lactococcus lactis fermentate
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DOI: 10.1016/j.foodcont.2020.107420
Abstract: Abstract Listeria monocytogenes is a potentially deadly psychrotrophic pathogen that can cause illness through contamination of ready-to-eat (RTE) foods. In this work we evaluated the use of a fermentate consisting of cells and supernatant of… read more here.
Keywords: lactis; ready eat; control; lactococcus lactis ... See more keywords