A review of Shiga-toxin producing Escherichia coli (STEC) contamination in the raw pork production chain

M. M. Haque, Joseph M. Bosilevac, Byron D. Chaves

International Journal of Food Microbiology

Escherichia coli research studies

DOI →

2022Academic literature25 citations3 claims extracted Open Access

Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier

Li Liang, Junlong Zhu, Zhiyi Zhang +10

Foods

Proteins in Food Systems

To effectively deliver lutein, hydrothermally prepared tea seed cake protein nanoparticles (TSCPN) were used to fabricate Pickering emulsion, and the bioaccessibility of lutein encapsulated by...

Research Library

A review of Shiga-toxin producing Escherichia coli (STEC) contamination in the raw pork production chain

Pickering Emulsion Stabilized by Tea Seed Cake Protein Nanoparticles as Lutein Carrier

Wheat bran arabinoxylan and bovine serum albumin conjugates: Enzymatic synthesis, characterization, and applications in O/W emulsions

Incorporation of Nicandra physalodes (Linn.) Gaertn. pectin as a way to improve the textural properties of fish gelatin gels

The Effect of In Vitro Gastrointestinal Digestion on the Antioxidants, Antioxidant Activity, and Hypolipidemic Activity of Green Jujube Vinegar

Assessing the effectiveness of performance standards for Salmonella contamination of chicken parts

Facile construction of fruit protein based natural hydrogel via intra/inter molecular cross-linking

Impact of vineyard management on grape fungal community and Montepulciano d’Abruzzo wine quality

Betalains nanodispersions: Effects on betalains stability and on rheological properties of Greek yogurt

Encapsulated Microstructures of Beneficial Functional Lipids and Their Applications in Foods and Biomedicines

Preparation, characterization and in vitro digestive behaviors of emulsions synergistically stabilized by γ-cyclodextrin/sodium caseinate/alginate

Effects of rice bran phenolics on the structure of rice bran protein under different degrees of rancidity

Metataxonomic Mapping of the Microbial Diversity of Irish and Eastern Mediterranean Cheeses

The Changes in Bell Pepper Flesh as a Result of Lacto-Fermentation Evaluated Using Image Features and Machine Learning

Molecular interactions in the dry heat-facilitated hydrothermal gel formation of egg white protein

Validation of a Multi-Residue Analysis Method for 287 Pesticides in Citrus Fruits Mandarin Orange and Grapefruit Using Liquid Chromatography–Tandem Mass Spectrometry

Synergy between oligosaccharides and probiotics: From metabolic properties to beneficial effects

Physicochemical Characteristics of Soluble Dietary Fiber Obtained from Grapefruit Peel Insoluble Dietary Fiber and Its Effects on Blueberry Jam

Challenges in dried whey powder production: Quality problems

Current Evidence of Watermelon (Citrullus lanatus) Ingestion on Vascular Health: A Food Science and Technology Perspective

Effects of fermentation time on chemical, microbiological, antioxidant, and organoleptic properties of Indonesian traditional shrimp paste, terasi

Olive Cake Powder as Functional Ingredient to Improve the Quality of Gluten-Free Breadsticks

Exploring the functional attributes and in vitro starch and protein digestibility of pea flours having a wide range of amylose content

Characterization of multi-scale structure and physicochemical properties of starch from diverse Japonica waxy rice cultivars

Does Internet Use Connect Us to a Healthy Diet? Evidence from Rural China

Refeeding Syndrome: A Critical Reality in Patients with Chronic Disease

Polyphenol-Enriched Protein Oleogels as Potential Delivery Systems of Omega-3 Fatty Acids

Facilitated formation of soy protein nanoemulsions by inhibiting protein aggregation: A strategy through the incorporation of polyols

Effects of Jiuqu inoculating Rhizopus oryzae Q303 and Saccharomyces cerevisiae on chemical components and microbiota during black glutinous rice wine fermentation

Effectiveness of Fish Oil-DHA Supplementation for Cognitive Function in Thai Children: A Randomized, Doubled-Blind, Two-Dose, Placebo-Controlled Clinical Trial

Proanthocyanidins at the gastrointestinal tract: mechanisms involved in their capacity to mitigate obesity-associated metabolic disorders

Monitoring the effect of cell wall integrity in modulating the starch digestibility of durum wheat during different steps of bread making

Lentil (Lens culinaris Medik.) Flour Varieties as Promising New Ingredients for Gluten-Free Cookies

Co-culture fermentations suggest cross-feeding among Bacteroides ovatus DSMZ 1896, Lactiplantibacillus plantarum WCFS1 and Bifidobacterium adolescentis DSMZ 20083 for utilizing dietary galactomannans

Health Effects of Whole Grains: A Bibliometric Analysis

Rheological, pasting and textural properties of corn flour as influenced by the addition of rice and lentil flour

Multi-omics discovery of aroma-active compound formation by Pichia kluyveri during cider production

The Effect of Stabilized Rice Bran Addition on Physicochemical, Sensory, and Techno-Functional Properties of Bread

The formulation and the release of low–methoxyl pectin liquid-core beads containing an emulsion of soybean isoflavones

Lubrication properties of model dairy beverages: Effect of the characteristics of protein dispersions and emulsions

Radical Scavenging Activity and Physicochemical Properties of Aquafaba-Based Mayonnaises and Their Functional Ingredients

Effect of far infrared and far infrared combined with hot air drying on the drying kinetics, bioactives, aromas, physicochemical qualities of Anoectochilus roxburghii (Wall.) Lindl.

Meal preparation and consumption before and during the COVID-19 pandemic: The relationship with cooking skills of Brazilian university students

Emulsion gels and oil-filled aerogels as curcumin carriers: Nanostructural characterization of gastrointestinal digestion products

Comparison of the performance of the same panel with different training levels: Flash profile versus descriptive analysis

The Impact of the COVID-19 Pandemic on Food Consumption Behavior: Based on the Perspective of Accounting Data of Chinese Food Enterprises and Economic Theory

Comparative analysis of chemical profiles and antioxidant activities of essential oils obtained from species of Lippia L. by chemometrics

Physicochemical Properties and Whey Proteomes of Camel Milk Powders Produced by Different Concentration and Dehydration Processes

State-of-Art on the Recycling of By-Products from Fruits and Vegetables of Mediterranean Countries to Prolong Food Shelf Life

<i>Carnobacterium</i> as a bioprotective and potential probiotic culture to improve food quality, food safety, and human health – a scoping review