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江苏大学食品与生物工程学院张红印教授课题组的国际合作论文在国际权威期刊Comprehensive Reviews in Food Science and Food Safety上发表
江苏大学食品与生物工程学院 张红印教授 国际合作论文 国际权威期刊 Comprehensive Reviews in Food Science and Food Safety 发表
2020/7/27
近日，国际食品顶级期刊《Comprehensive Reviews in Food Science and Food Safety》在线发表了张红印教授等题为“Recent trends in detecting, controlling and detoxifying of patulinmycotoxin using biotechnology methods”的综述论文（网络链接http:/...
Food safety and label claims for hazelnut allergy traces:evaluation of two PCR assays
amplification declaration food allergy hazelnut
2015/10/9
The molecular techniques (C-PCR, RT-PCR) in the detection and quantification of allergic substances of hazelnut in various categories of food commodities, e.g. breakfast cereals, chocolates and biscui...
Development of capillary-driven microfldic biosensors for food safety and quality assurance
capillary-driven microfldic biosensors food safety quality assurance
2014/10/27
Rapid detection technologies with high sensitivity and selectivity for pathogenic bacteria are critical in food safety and quality assurance. Traditional laboratory benchtop techniques (i.e. Culture a...
Food Safety Laboratory and Milk Quality Improvement Program at Cornell University
quality nutritious
2014/10/24
Consumers expect fluid milk products to be nutritious, fresh-tasting, and wholesome. To the consumer, "quality" means that the product tastes good and that it keeps well in their home refrigerator. Fr...
A Multidisciplinary Approach to Food Safety Evaluation: Hummus Spoilage and Microbial Analysis of Kitchen Surfaces in Residential Child Care Institutions (RCCI) in Massachusetts, U.S.A.
safety, kitchen, yeast, bacteria
2014/10/22
Food borne illnesses continues to be a public health challenge in the United States (U.S.); an estimated 9.4 million incident cases occurred in 2011. In view of this challenge we conducted two food sa...
Evaluation of in vitro Antioxidant Activities of Lemon Juice for Safety Assessment
Antioxidant Activities Safety Assessment
2016/6/1
Safety assessments of branded lemon juice are currently evaluated with parameters such as the formalin index, acidity, Brix, pH and dry content. In this study, other parameters such as vitamin C, anti...
Mercury speciation and safety of fish from important fishing locations in the Czech Republic
total mercury methylmercury muscle liver gonads scales MeHg/THg ratio fish consumption
2014/2/25
The aim of the study was to describe the distribution of total mercury in the tissues of fish originating from important Czech fishing locations and to determine the level of methylmercury as a percen...
Application of Proteomics in Food Technology and Food Biotechnology: Process Development, Quality Control and Product Safety
proteomics food proteins and peptides food quality food safety
2010/12/21
Human food is a very complex biological mixture and food processing and safety are
very important and essential disciplines. Proteomics technology using different high-performance separation techniqu...
Safety and quality of farm fresh goat’s cheese in the Czech Republic
goat’s cheese farm physical and chemical parameters, composition, microbiological safety
2014/2/27
The composition and selected physical and chemical parameters of 44 samples of fresh goat cheeses produced on a farm in the Czech Republic were determined. The following average values were obtained f...
A University of Greenwich spin-out company, Toximet, has bucked the current economic downturn by attracting more than £650,000 in new investment from private and public sector backers. The cash ...
Microbiological Risk Assessment as the Basis for Food-safety Criteria
Microbiological Risk Assessment Food-safety Criteria
2009/4/8
When properly designed, a microbiological risk assessment (MRA) is an objective and systematic evaluation of existing scientific knowledge to help risk managers making an informed decision about how t...
Issues Regarding Criteria for Safety Management of Commercially Available Vegetables to be Eaten Raw—First Report— Status of Contamination by Coliforms and E. coli in Commercial Cut Vegetables
Safety Management Commercially Available Vegetables Commercial Cut Vegetables
2009/4/8
Issues Regarding Criteria for Safety Management of Commercially Available Vegetables to be Eaten Raw—First Report— Status of Contamination by Coliforms and E. coli in Commercial Cut Vegetables.
Improvement of the Microbiological Safety of Two Chilled Semi-Prepared Meals by Gamma Irradiation
gamma irradiation tortellini Staphylococcus aureus
2009/3/16
Experimental batches of a stuffed pasta product, tortellini, and slightly pre-fried breaded reconstituted turkey steaks with cheese and ham filling, Cordon Bleu, were prepared according to commercial ...
The majority of industrial enzymes available at present is used in food industry. Safety regulations of food enzymes differ among countries, including fundamental aspects, whether a pre-market approva...
Improvement of Cereal Product Safety by Enzymatic Way of Acrylamide Mitigation
acrylamide gingerbread L-asparaginase raising agent
2014/3/10
Acrylamide as a probably carcinogenic compound is known to be formed in many high thermally treated products with a natural occurrence of amino acid asparagine and reducing sugars as well. Cereal prod...