Articles of Interest

June 26, 2017  |  by Mohammad Sadekuzzaman, Sungdae Yang,Hyung-Suk Kim, Md. Furkanur Rahaman Mizan & Sang-Do Ha   |  Source: The International Journal of Food Science and Technology 2017

The International Journal of Food Science and Technology 2017, has issued a new paper by Mohammad Sadekuzzaman,1,2 Sungdae Yang, 1 Hyung-Suk Kim, 1 Md. Furkanur Rahaman Mizan 1 & Sang-Do Ha 1* 1 School of Food Science and Technology, Chung-Ang University, 72-1 Nae-Ri, Daedeok- myeoun, Anseong-si, Gyeounggi-do 456-756, South Korea 2 Department of Livestock Services, Dhaka, People’s Republic of Bangladesh (Received 16 January 2017; Accepted in revised form 12 April 2017) The following is a summary of the paper.  To read the full content of the study visit: ... Read more →

May 25, 2017  |  by Gil Bakal, Managing Director, A&B Ingredients and Alex Diaz, Export Manager, Vedeqsa  |  Source: Food Quality & Safety

As more and more food products are produced on a large industrial scale and distributed over extensive geographic areas, the concerns regarding quality and food safety throughout the shelf life of the product have become more and more critical. Effective control of bacterial growth is a constant concern due to the risk of spoilage and food-borne disease. The federal government continually estimates that 76 million cases of food-borne illnesses occur each year in the U.S. alone, resulting in 300,000 hospitalizations ... Read more →

October 27, 2016  |  by Woodcock NH(1), Hammond BH, Ralyea RD, Boor KJ.  |  Source: Short communication: Nalpha-lauroyl-L-arginine ethylester monohydrochloride reduces bacterial growth in pasteurized milk.

Author information: (1)Department of Food Science, Cornell University, Ithaca, NY 14853, USA. Effective strategies for extending fluid milk product shelf-life by controlling bacterial growth are of economic interest to the dairy industry. To that end, the effects of addition of l-arginine, Nalpha-lauroyl ethylester monohydrochloride (LAE) on bacterial numbers in fluid milk products were measured. Specifically, LAE was added (125, 170, or 200 mg/L) to conventionally homogenized and pasteurized 3.25% fat chocolate or unflavored milk products. The treated milks and corresponding untreated controls were held at 6 degrees ... Read more →