Search Results - "Stratton, Jayne"

High pressure processing (HPP) of aronia berry purée: Effects on physicochemical properties, microbial counts, bioactive compounds, and antioxidant capacities by Yuan, Bo, Danao, Mary-Grace C., Stratton, Jayne E., Weier, Steven A., Weller, Curtis L., Lu, Mei

“…The effect of high pressure processing (HPP) at 200 to 600 MPa for 2.5 or 5 min on physicochemical properties (color, pH, titratable acidity, total soluble…”
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Effect of HPP treatment on the safety and quality of beef steak intended for sous vide cooking by Sun, Shengqian, Sullivan, Gary, Stratton, Jayne, Bower, Chad, Cavender, George

“…High Pressure Processing (HPP), a non-thermal microbial inactivation technology, can be potentially used as hurdle during processing while enhancing the taste…”
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High pressure processing (HPP) of aronia berry puree: Pilot scale processing and a shelf-life study by Yuan, Bo, Danao, Mary-Grace C., Lu, Mei, Weier, Steven A., Stratton, Jayne E., Weller, Curtis L.

“…Aronia berry puree was subjected to 400 and 600 MPa, 5 min high pressure processing (HPP) and then microbial shelf-life and quality changes of aronia puree…”
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Radiofrequency pasteurization process for inactivation of Salmonella spp. and Enterococcus faecium NRRL B-2354 on ground black pepper by Wei, Xinyao, Lau, Soon Kiat, Stratton, Jayne, Irmak, Sibel, Subbiah, Jeyamkondan

“…Salmonella persistence in ground black pepper has caused several foodborne outbreaks and created public concern about the safety of low water activity (aw)…”
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Acclimation of consortium of micro-algae help removal of organic pollutants from meat processing wastewater by Hu, Xinjuan, Meneses, Yulie E., Stratton, Jayne, Wang, Bing

“…The purpose of this study was to acclimate and select microalgae species to efficiently remove organic pollutants from meat processing wastewater while…”
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Radio-Frequency Processing for Inactivation of Salmonella enterica and Enterococcus faecium NRRL B-2354 in Black Peppercorn by Wei, Xinyao, Lau, Soon Kiat, Stratton, Jayne, Irmak, Sibel, Bianchini, Andreia, Subbiah, Jeyamkondan

“…Several Salmonella outbreaks linked to black pepper call for effective inactivation processes, because current decontamination methods result in quality…”
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Water reconditioning and reuse in the food processing industry: Current situation and challenges by Meneses, Yulie E., Stratton, Jayne, Flores, Rolando A.

“…While the demand for food and water is growing, water shortages are already occurring in many of the world's major food production areas. Irrigation is…”
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Integration of ozone with co-immobilized microalgae-activated sludge bacterial symbiosis for efficient on-site treatment of meat processing wastewater by Hu, Xinjuan, Meneses, Yulie E., Stratton, Jayne, Lau, Soon Kiat, Subbiah, Jeyamkondan

“…Direct discharge of high concentration meat processing wastewater (MPW) into municipal sewage system will cause serious shock loading and reduce wastewater…”
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Direct processing of alginate-immobilized microalgae into polyhydroxybutyrate using marine bacterium of Saccharophagus degradans by Hu, Xinjuan, Meneses, Yulie E., Stratton, Jayne, Huo, Shuhao

“…[Display omitted] •Microalgae harvested from wastewater treatment was rich in carbohydrate and protein.•S. degradans effectively degraded alginate-immobilized…”
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Reduction in pathogenic load of wheat by tempering with saline organic acid solutions at different seasonal temperatures by Sabillón, Luis, Stratton, Jayne, Rose, Devin, Bianchini, Andréia

“…As a raw agricultural commodity, wheat is exposed to microbial contamination; therefore, enteric pathogens may be among its microbiota creating a food safety…”
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Isolation and genetic identification of spore-forming bacteria associated with concentrated-milk processing in Nebraska by Martinez, Bismarck A, Stratton, Jayne, Bianchini, Andreia

“…Spore-forming bacteria are heat-resistant microorganisms capable of surviving and germinating in milk after pasteurization. They have been reported to affect…”
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The effect of lactic acid in association with steam in reducing microorganisms in hard red winter wheat by Musa, Shpresa, Stratton, Jayne, Rose, Devin J., Manthena, Vamsi, Bianchini, Andréia

“…Background and Objectives Even though wheat‐based products are a low‐moisture food, and most of the finished products are thermally processed, there have been…”
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A risk assessment of dietary Ochratoxin a in the United States by Mitchell, Nicole J., Chen, Chen, Palumbo, Jeffrey D., Bianchini, Andreia, Cappozzo, Jack, Stratton, Jayne, Ryu, Dojin, Wu, Felicia

“…Ochratoxin A (OTA) is a mycotoxin (fungal toxin) found in multiple foodstuffs. Because OTA has been shown to cause kidney disease in multiple animal models,…”
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Microbiological survey of equipment and wheat‐milled fractions of a milling operation by Sabillón, Luis, Stratton, Jayne, Rose, Devin, Bianchini, Andréia

“…Background and objectives As wheat is milled into flour, there is a substantial risk of cross‐contamination by microorganisms potentially inhabiting the…”
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Condensation Removal Practices and Their Potential for Contributing to Environmental Pathogen Contamination in Food Processing Facilities by Martinez, Bismarck A, Bianchini, Andreia, Stratton, Jayne, Raabe, Oriana, Swanson, Steven

“…Food manufacturers often use squeegees as a tool to remove condensation from overhead surfaces. This practice is done to reduce the likelihood of environmental…”
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Effect of high‐pressure processing on the microbial load and functionality of sugar‐cookie dough by Sabillón, Luis, Stratton, Jayne, Rose, Devin, Eskridge, Kent, Bianchini, Andréia

“…Background and objectives Refrigerated dough products have the potential to be a safety hazard to consumers because they could be consumed raw or undercooked…”
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Application of alginate immobilized microalgae in treating real food industrial wastewater and design of annular photobioreactor: A proof-of-concept study by Hu, Xinjuan, Meneses, Yulie E., Hassan, Ashraf Aly, Stratton, Jayne, Huo, Shuhao

“…Microalgae immobilization was widely studied to address the challenge of algal cells harvesting, however, its stability and efficiency in treating real food…”
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Quantifying changes in spore-forming bacteria contamination along the milk production chain from farm to packaged pasteurized milk using systematic review and meta-analysis by Ortuzar, Juan, Martinez, Bismarck, Bianchini, Andreia, Stratton, Jayne, Rupnow, John, Wang, Bing

“…Approximately one-third of the fluid milk produced in the United States is lost annually. One important factor contributing to the loss is the contamination…”
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Effect of saline organic acid solutions applied during soft wheat tempering on microbial load and flour functionality by Sabillón, Luis, Stratton, Jayne, Rose, Devin, Bianchini, Andréia

“…Background and objectives In recent years, special concern has been raised about the safety of wheat‐based products. In light of several incidents of foodborne…”
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Quantitative modeling of the survival of Listeria monocytogenes in soy sauce-based acidified food products by Dogan, Onay B., Stratton, Jayne, Arciniega, Ana, Clarke, Jennifer, Tamplin, Mark L., Bianchini, Andreia, Wang, Bing

“…Primary and secondary models were developed for quantitatively characterizing the survival of Listeria monocytogenes in soy-sauce based acidified Asian style…”
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