Journal: LWT - Food Science and Technology

Abbreviation

LWT

Publisher

Elsevier

Journal Volumes

ISSN

0460-1173
0023-6438
1096-1127

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Publications 1 - 10 of 25
  • Antimicrobial effects of treated olive mill waste on foodborne pathogens
    Item type: Journal Article
    Caballero-Guerrero, Belen; Garrido-Fernandez, Antonio; Fermoso, Fernando G.; et al. (2022)
    LWT - Food Science and Technology
    This work assesses the in vitro antimicrobial activity of an aqueous olive mill waste extract (AE-2) on the growth of diverse cocktails of foodborne pathogens species (Listeria monocytogenes, Staphylococcus aureus, Escherichia coli, and Salmonella Enterica). The effects were evaluated by Response Surface Methodology, using a two-block (D optimal and full factorial) sequential design, with two independent variables (hydroxytyrosol concentration 0-3000 ppm and pH 3.5-6.5) and the percentage of inhibition (%I) as the dependent variable. S. Enterica and E. coli behaviours were similar but different from L. monocytogenes and S. aureus. The models predicted the complete inhibition of the four foodborne pathogen cocktails in the region defined by 3.80-3.87 pH and 1200-1314 ppm hydroxytyrosol. Within the experimental region, the model showed the best predictions for L. monocytogenes and the worst for S. Enterica, but the errors never exceeded 46%. This study could promote the use of olive by-products as natural preservatives in the food industry, especially in acidic matrices.
  • Editorial
    Item type: Other Journal Item
    Hecht, Katrin (2013)
    LWT - Food Science and Technology
  • Effect of extrusion processing parameters on structure, texture and dietary fibre composition of directly expanded wholegrain oat-based matrices
    Item type: Journal Article
    Nikinmaa, Markus; Zehnder-Wyss, Olivia; Nyström, Laura; et al. (2023)
    LWT - Food Science and Technology
    Oat flour mixed with 30 g/100 g rice flour was extruded with a twin-screw extruder using a central composite orthogonal design. Temperatures (120 °C,140 °C, 160 °C) and moisture (14.5 g/100 g, 17.7 g/100 g, 20.6 g/100 g) were adjusted during extrusion, while screw speed was kept constant (400 rpm). Extrudates were analysed for structure (expansion, density, microstructure), texture (hardness), β-glucan (molecular weight and extractability), as well as fibre content. Expansion varied between 250 and 329%, density between 165 and 457 kg/m3 and hardness between 27 and 64 N. The response surface model showed that more expanded, less dense and less hard extrudates were achieved at low moisture, while high temperature resulted in lower density and hardness. Significant differences in β-glucan extractability were observed depending on extrusion conditions, with values ranging between 0.64 and 1.31 g/100 g. β-glucan extractability correlated with positively with porosity, and negatively with moisture content during extrusion, cell wall thickness and density. The results indicate that conditions that produce a more porous, crispier structure, also increases β-glucan extractability.
  • Editorial
    Item type: Other Journal Item
    Hecht, Katrin (2011)
    LWT - Food Science and Technology
  • Editorial
    Item type: Other Journal Item
    Studer-Rohr, I. (2005)
    LWT - Food Science and Technology
  • Characterization of the microflora of industrial Mexican cheeses produced without added chemical preservatives
    Item type: Journal Article
    Saxer, Samuel; Schwenninger, Susanne Miescher; Lacroix, Christophe (2013)
    LWT - Food Science and Technology
  • Growth of Carnobacterium divergens M35 and production of Divergicin M35 in snow crab by-product, a natural-grade medium
    Item type: Journal Article
    Tahiri, I.; Desbiens, M.; Lacroix, C.; et al. (2009)
    LWT - Food Science and Technology
  • Farewell Editorial
    Item type: Other Journal Item
    Hecht, Katrin (2015)
    LWT - Food Science and Technology
  • Lactic acid bacteria diversity of African raw and fermented camel milk products reveals a highly competitive, potentially health-threatening predominant microflora
    Item type: Journal Article
    Jans, Christoph; Bugnard, Joséphine; Njage, Patrick Murigu Kamau; et al. (2012)
    LWT - Food Science and Technology
  • The chemical characteristics of apple pectin influence its fermentability in vitro
    Item type: Conference Paper
    Gulfi, Marianna; Arrigoni, Eva; Amadò, Renato (2006)
    LWT - Food Science and Technology
Publications 1 - 10 of 25