Zobrazeno 1 - 10 of 76 pro vyhledávání: '"Joan M. King"'
1
Akademický článek
Effect of Type of Mulch on Microbial Food Safety Risk on Cucumbers Irrigated with Contaminated Water
Autor: Juan Moreira, Kevin McCarter, Julysa Abril Benitez, Kathryn Fontenot, Joan M. King, Achyut Adhikari
Publikováno v: Journal of Food Protection, Vol 86, Iss 11, Pp 100164- (2023)
Mulches are used to block light and retain soil moisture which may affect the survival of bacterial pathogens on soil. This study examined the effectiveness of different types of mulches to minimize microbial risk from contaminated water used for irr
Externí odkaz: https://doaj.org/article/bd7b4d9431334024aeb14dd2ded0de2b
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2
Akademický článek
Effect of storage temperature and produce type on the survival or growth of Listeria monocytogenes on peeled rinds and fresh-cut produce
Autor: Juan Moreira, Erika Mera, Vijay Singh Chhetri, Joan M. King, Thanos Gentimis, Achyut Adhikari
Publikováno v: Frontiers in Microbiology, Vol 14 (2023)
Whole and fresh-cut produce are minimally processed and susceptible to microbial contamination. This study evaluated the survival or growth of L. monocytogenes on peeled rinds, and fresh-cut produce at different storage temperatures. Fresh-cut fruits
Externí odkaz: https://doaj.org/article/0c37547f723c4a9291f8511c44910ee0
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3
Akademický článek
Development of Gluten-Free Bread Using Teosinte (Dioon mejiae) Flour in Combination with High-Protein Brown Rice Flour and High-Protein White Rice Flour
Autor: Franklin Delarca Ruiz, Ricardo S. Aleman, Shirin Kazemzadeh Pournaki, Mallerly Sarmiento Madrid, Andrea Muela, Yeimi Mendoza, Jhunior Marcia Fuentes, Witoon Prinyawiwatkul, Joan M. King
Publikováno v: Foods, Vol 12, Iss 11, p 2132 (2023)
Gluten-free bread is an important product that is under development using different sources, such as rice and starchy plants. Teosinte seeds are utilized by ethnic groups in Honduras to produce gluten-free flour to prepare traditional baked goods and
Externí odkaz: https://doaj.org/article/4abcaad8202c4a39864940bc9d280834
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4
Akademický článek
Total Utilization-Upcycling of Mushroom Protein By-Product: Characterization and Assessment as an Alternative Batter Ingredient for Fried Shrimp
Autor: Diego Garcia, Seung Woon You, Ricardo S. Aleman, Joan M. King, Slavko Komarnytsky, Roberta Targino Hoskin, Marvin Moncada
Publikováno v: Foods, Vol 12, Iss 4, p 763 (2023)
Mushroom by-products are economical and eco-friendly raw materials with bioactive and functional characteristics that allow for potential uses as food ingredients. However, mushroom upcycling has yet to be fully exploited, despite the many opportunit
Externí odkaz: https://doaj.org/article/82a34367d2c04ce8adf0970bf39003e0
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5
Akademický článek
Procyanidin B2 rich cocoa extracts inhibit inflammation in Caco-2 cell model of in vitro celiac disease by down-regulating interferon-gamma- or gliadin peptide 31-43-induced transglutaminase-2 and interleukin-15
Autor: Kristen Kramer, Millicent Yeboah-Awudzi, Nicholas Magazine, Joan M. King, Zhimin Xu, Jack N. Losso
Publikováno v: Journal of Functional Foods, Vol 57, Iss , Pp 112-120 (2019)
The objective of this research was to investigate the efficacy of procyanidin B2 rich cocoa extracts on interferon-gamma (IFN-γ) or gliadin peptide p31-43-induced transglutaminase-2 and interleukin-15 (IL-15) in Caco-2 cell model of in vitro celiac
Externí odkaz: https://doaj.org/article/6f1123268a054775a21d99bdf1fc1b51
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6
Akademický článek
Effectiveness of Aqueous Chlorine Dioxide in Minimizing Food Safety Risk Associated with Salmonella, E. coli O157:H7, and Listeria monocytogenes on Sweet Potatoes
Autor: Phillip Luu, Vijay Singh Chhetri, Marlene E. Janes, Joan M. King, Achyut Adhikari
Publikováno v: Foods, Vol 9, Iss 9, p 1259 (2020)
Sodium hypochlorite (NaOCl) is a commonly used sanitizer in the produce industry despite its limited effectiveness against contaminated human pathogens in fresh produce. Aqueous chlorine dioxide (ClO2) is an alternative sanitizer offering a greater o
Externí odkaz: https://doaj.org/article/14046c969f8040c3b3f18865f98b538b
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10
High Protein Rice Flour in the Development of Gluten-Free Bread
Autor: Joan M. King, Gabriella M. Paz, Witoon Prinyawiwatkul
Publikováno v: Journal of Culinary Science & Technology. 19:315-330
There is a need for acceptable gluten-free foods that provide greater protein. Rice is used in gluten-free products and new higher protein rice varieties now exist. Stores surveyed for products wit...
Externí odkaz: https://explore.openaire.eu/search/publication?articleId=doi_________::73e7eead63ec50ef454cd6ac0a3b17f9
https://doi.org/10.1080/15428052.2020.1768994
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