Packaging Design Using Mustard Seeds as a Natural Antimicrobial: A Study on Inhibition of Pseudomonas fragi in Liquid Medium

Autor: Nur Alim Bahmid, Jenneke Heising, Vincenzo Fogliano, Matthijs Dekker

Publikováno v: Foods, Vol 9, Iss 6, p 789 (2020)

Pseudomonas fragi is the dominant spoilage organism in various foods, especially in spoiled milk, fish, and meats. Its growth can be inhibited by releasing allyl isothiocyanate (AITC) from ground mustard seeds in food packages. This paper aims to inv

Externí odkaz: https://doaj.org/article/b3eedf9a6e354853b657d5edabc848e6

Modelling the effect of food composition on antimicrobial compound absorption and degradation in an active packaging

Autor: Matthijs Dekker, Nur Alim Bahmid, Vincenzo Fogliano, Jenneke Heising

Publikováno v: Journal of Food Engineering 300 (2021)
Journal of Food Engineering, 300

This study aims to comprehensively describe the rate of AITC release, absorption, and degradation in the packaging system by using multiresponse kinetic modelling. The effects of food composition and temperature on allyl isothiocyanates (AITC) partit

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::dd1ff6a337c0c91015a593ffad332fb0
https://research.wur.nl/en/publications/modelling-the-effect-of-food-composition-on-antimicrobial-compoun

Fat content and storage conditions are key factors on the partitioning and activity of carvacrol in antimicrobial packaging

Autor: Li Wang, Vincenzo Fogliano, Matthijs Dekker, Jenneke Heising

Publikováno v: Food Packaging and Shelf Life 24 (2020)
Food Packaging and Shelf Life, 24

The ability of carvacrol loaded polylactic acid (PLA) films to improve ground beef preservation was assessed. The mass transfer processes of carvacrol partitioning in a food packaging system between the PLA film, headspace and food product was studie

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::83fae1664afdd71aedaa1b4ca9ffd84d
https://research.wur.nl/en/publications/fat-content-and-storage-conditions-are-key-factors-on-the-partiti

Stir-Frying of Chinese Cabbage and Pakchoi Retains Health-Promoting Glucosinolates

Autor: Probo Y. Nugrahedi, Teresa Oliviero, Ruud Verkerk, Jenneke Heising, Matthijs Dekker

Publikováno v: Plant Foods for Human Nutrition, 72(4), 439-444
Plant Foods for Human Nutrition (Dordrecht, Netherlands)
Plant Foods for Human Nutrition 72 (2017) 4

Stir-frying is a cooking method, originating from Asia, in which food is fried in small amount of very hot oil. Nowadays in many other parts of the world stir-frying is a very popular method to prepare vegetables, because it is fast and fried vegetab

Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_dedup___::7a90d529135532d40e597db4ae0ead2c
https://doi.org/10.1007/s11130-017-0646-x