Academic literature on the topic 'Food matrices'
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Journal articles on the topic "Food matrices"
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Youn, Su-Min, and Soo-Jin Choi. "Food Additive Zinc Oxide Nanoparticles: Dissolution, Interaction, Fate, Cytotoxicity, and Oral Toxicity." International Journal of Molecular Sciences 23, no. 11 (May 28, 2022): 6074. http://dx.doi.org/10.3390/ijms23116074.
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Food additive zinc oxide (ZnO) nanoparticles (NPs) are widely used as a Zn supplement in the food and agriculture industries. However, ZnO NPs are directly added to complex food-matrices and orally taken through the gastrointestinal (GI) tract where diverse matrices are present. Hence, the dissolution properties, interactions with bio- or food-matrices, and the ionic/particle fates of ZnO NPs in foods and under physiological conditions can be critical factors to understand and predict the biological responses and oral toxicity of ZnO NPs. In this review, the solubility of ZnO NPs associated with their fate in foods and the GI fluids, the qualitative and quantitative determination on the interactions between ZnO NPs and bio- or food-matrices, the approaches for the fate determination of ZnO NPs, and the interaction effects on the cytotoxicity and oral toxicity of ZnO NPs are discussed. This information will be useful for a wide range of ZnO applications in the food industry at safe levels.
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Cano-Sarmiento, C., D. I. Téllez-Medina, R. Viveros-Contreras, M. Cornejo-Mazón, C. Y. Figueroa-Hernández, E. García-Armenta, L. Alamilla-Beltrán, H. S. García, and G. F. Gutiérrez-López. "Zeta Potential of Food Matrices." Food Engineering Reviews 10, no. 3 (April 5, 2018): 113–38. http://dx.doi.org/10.1007/s12393-018-9176-z.
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BLAIS, BURTON W., and LUCILLE PHILLIPPE. "Detection of Hazelnut Proteins in Foods by Enzyme Immunoassay Using Egg Yolk Antibodies." Journal of Food Protection 64, no. 6 (June 1, 2001): 895–98. http://dx.doi.org/10.4315/0362-028x-64.6.895.
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An enzyme immunoassay (EIA) was developed for the detection of hazelnut proteins in foods. This assay used inexpensive chicken egg yolk antibodies in a sandwich EIA format for the immunospecific capture and detection of hazelnut proteins present in a variety of different food matrices. The assay was able to detect less than 1 ppm of hazelnut protein in most of the foods tested and did not exhibit any appreciable cross-reactivity with other nuts or food matrices. This assay will be a useful tool for the food industry and regulatory agencies that wish to test foods for the presence of undeclared hazelnut allergens.
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HE, XIAOHUA, SIXIN LU, LUISA W. CHENG, REUVEN RASOOLY, and JOHN MARK CARTER. "Effect of Food Matrices on the Biological Activity of Ricin." Journal of Food Protection 71, no. 10 (October 1, 2008): 2053–58. http://dx.doi.org/10.4315/0362-028x-71.10.2053.
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A cell-free translation assay was applied for the quick detection of ricin in food samples. Three economically important foods—ground beef, low-fat milk, and liquid chicken egg—were tested. The results indicated that ground beef had very little matrix effect on the assay, whereas low-fat milk and liquid chicken egg showed clear interference on the protein translation. A simple dilution in phosphate-buffered saline (PBS) effectively eliminated the translational inhibition from these foods. The concentrations inhibiting 50% of luciferase translation derived from the current study were 0.01 nM for the pure ricin A chain, 0.02 nM for pure ricin, and 0.087 nM for crude ricin in PBS. In most cases, the half inhibitory concentration values for ricin in food matrices were significantly lower than for those in PBS buffer, suggesting that some components in these food matrices might potentiate the activity of ricin. Thermal stability tests indicated that the ricin A chain was the least stable among the three forms of ricin in all matrices measured. The thermal stability of pure and crude ricins varied depending on the matrices. The specific activities of ricin in PBS buffer were confirmed by a neutralization test with ricin-specific and nonspecific antibodies. This study demonstrates that the cell-free translation assay is a rapid and sensitive method for detection of biologically active ricin toxin in ground beef, low-fat milk, and liquid chicken egg and that food matrices can greatly affect the thermal stability of ricin.
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Williams, Jackson, Andrew J. McKune, and Nenad Naumovski. "Sorbets as Functional Food Products, Unexplored Food Matrices, Their Challenges, and Advancements." Applied Sciences 13, no. 21 (November 1, 2023): 11945. http://dx.doi.org/10.3390/app132111945.
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Functional foods and beverages are becoming one of the leading food products on the global market today. This is predominately due to the consumer, industry and research-related interests in the use of food-derived products for the management of several chronic conditions. The diversity of currently available functional food products also provides an opportunity for the use of fruit-based sorbets as a carrier of functional ingredients. Therefore, the aim of this literature review is to explore the use of sorbets as a functional food product, which is one commercial method that can be utilized to provide health benefits, extend the shelf life of foods, and preserve nutrients and improve taste. Firstly, we provide an overview of sorbets as a functional food matrix, their development and implications for the absorption of functional ingredients in humans. We discuss the developmental considerations of functional foods, such as the technical conditions and physicochemical and organoleptic properties through which functional foods can provide beneficial health effects. These include product stability, metabolism of the functional food ingredient, its interactions with the food matrix and limitations related to its production. There is a paucity of clinical data that investigate the long-term health effects of products claiming additional functional benefits. Given the extensive potential benefits of functional bioactive food compounds and their heavy prevalence in the market, extensive research and further regulation is needed to ensure health recommendations for large populations in longitudinal clinical studies warranting any functional claim.
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Torres-Maravilla, Edgar, Vianey Méndez-Trujillo, Natalia C. Hernández-Delgado, Luis G. Bermúdez-Humarán, and Diana Reyes-Pavón. "Looking inside Mexican Traditional Food as Sources of Synbiotics for Developing Novel Functional Products." Fermentation 8, no. 3 (March 13, 2022): 123. http://dx.doi.org/10.3390/fermentation8030123.
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Currently, emerging alimentary alternatives are growing, leading to the consumption of natural products including bio, fermented, and traditional foods. The studies over functional properties of food matrices and their derived compounds have resulted in the development of new functional alimentary items. However, most of the population still has limited access to, and information about, suitable foods. Analyzing traditional fermented products, we found fermented food matrices containing beneficial bacteria, with the possibility of exerting effects on different substrates enhancing the bioavailability of short-chain fatty acids (SFCAs), antioxidants, among other food-derived products. Maize (Zea mays L.), agave varieties, nopal (Opuntia ficus-indica), and beans (Phaseolus vulgaris L.) were key foods for the agricultural and nutritional development of Mesoamerica. We believe that the traditional Mexican diet has relevant ingredients with these functionalities and their association will allow us to develop functional food suitable for each population and their current needs. In this review, the functional properties of maize, agave, nopal, and frijol are detailed, and the functional food innovation and development opportunities for these food matrices are analyzed, which may be an important precedent for future basic and applied research.
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Rakhshi, Elham, Francoise Nau, Manon Hiolle, and Juliane Floury. "Pepsin diffusion in complex food matrices." Journal of Food Engineering 324 (July 2022): 111011. http://dx.doi.org/10.1016/j.jfoodeng.2022.111011.
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Bersier, Louis-Félix, Carolin Banašek-Richter, and Marie-France Cattin. "QUANTITATIVE DESCRIPTORS OF FOOD-WEB MATRICES." Ecology 83, no. 9 (September 2002): 2394–407. http://dx.doi.org/10.1890/0012-9658(2002)083[2394:qdofwm]2.0.co;2.
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Fu, Y. C., C. H. Tong, and D. B. Lund. "Moisture Migration in Solid Food Matrices." Journal of Food Science 68, no. 8 (October 2003): 2497–503. http://dx.doi.org/10.1111/j.1365-2621.2003.tb07051.x.
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Hutchings, Scott C., Kylie D. Foster, John E. Bronlund, Roger G. Lentle, Jim R. Jones, and Marco P. Morgenstern. "Mastication of heterogeneous foods: Peanuts inside two different food matrices." Food Quality and Preference 22, no. 4 (June 2011): 332–39. http://dx.doi.org/10.1016/j.foodqual.2010.12.004.
Full textDissertations / Theses on the topic "Food matrices"
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Llorca-Casamayor, Marta. "Analysis of perfluoroalkyl substances in food and evironmental matrices." Doctoral thesis, Universitat de Barcelona, 2012. http://hdl.handle.net/10803/97204.
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Per- and poly- fluoroalkyl substances (PFASs) are a group of manmade substances synthesised for more than 60 years. Due to their specific properties, PFASs have been widely used for industrial applications including: electronics, textiles, food packaging, flame retardant formulae and laboratory tools, among others. However, it was during the last fifteen years ago that interest for this group of compounds as environmental pollutants was initiated. Due to their high release levels into the environment, stability and accumulation, PFASs have been found ubiquitous in the environment and in biota.
In this context, the main goal of this doctoral PhD thesis was the study of the occurrence, fate and behaviour of a wide range of PFASs in the environment, in food and, finally, in some human matrices. In addition, the physicochemical properties studies and the aerobic biodegradation experiments of 3 perfluoroalkyl phosphonic acids were also evaluated.
Therefore, the first specific objective was the development of different analytical methods to study a wide range of PFASs in selected matrices. The analytical methods have been based on the use of on-line chromatography and off-line extraction, followed by liquid chromatography coupled to tandem mass spectrometry.
These methods have been employed to assess the presence of PFASs in different type of waters from different steps along the water cycle, and also in fish and other food commodities. And finally, the PFAS accumulation in human samples was studied in cord blood and breast milk.
This work is divided into six chapters. The first chapter is the general introduction and the objectives of this PhD Thesis. In the introduction, different aspects are revised, such as synthesis and global production, environmental fate and occurrence, human accumulation, toxicology, regulations and future trends.
Chapters 2, 3, 4 and 5 present the experimental work undertaken during this research. Each chapter has been divided into a specific introduction, results (presented through the corresponding publications) and discussion. Part of the results contained in Chapters 2 and 5 correspond to the experimental work carried out in the laboratory of Prof. Dr. Thomas P. Knepper (Hochschule Fresenius, Idstein, Germany) during a four month research internship, a part of the European Doctoral Programme.
Chapter 6 contains the general conclusions. Finally, a small summary in Catalan is presented.
The cited literature and indexes for tables and figures can be found at the end of this work, as well as the list of publications produced along the duration of the pre-doctoral studies, but which are not presented in this thesis.
The distribution of the publications included in this Thesis is the following:
Chapter 2: Environmental occurrence
Publication 1: “Analysis of perfluoroalkyl substances in waters from Germany and Spain.” Llorca, M., Farré, M., Picó, Y., Müller, J., Knepper, T. P. and Barceló, D. (2012). Science of The Total Environment, 431(0): 139-150.
Publication 2: “Analysis of perfluorinated compounds in sewage sludge by pressurized solvent extraction followed by liquid chromatography–mass spectrometry.” Llorca, M; Farré, M; Picó, Y; Barceló,D; (2011). Journal of Chromatography A, 1218 (30) 4840-4846.
Publication 3: “Fate of a broad spectrum of perfluorinated compounds in soils and biota from Tierra del Fuego and Antarctica.” Llorca, M., Farré, M., Tavano, M. S., Alonso, B., Koremblit, G. and Barceló, D. (2012). Environmental Pollution 163(0): 158-166.
Chapter 3: PFASs in food
Publication 4: “Development and validation of a pressurized liquid extraction liquid chromatography-tandem mass spectrometry method for perfluorinated compounds determination in fish.” Llorca, M., Farré, M., Picó, Y., and Barceló, D. (2009). Journal of Chromatography A 1216(43): 7195-7204.
Publication 5: “Study of the performance of three LC-MS/MS platforms for analysis of perfluorinated compounds.” Llorca, M., Farré, M., Picó, Y., and Barceló, D. (2010) Analytical and Bioanalytical Chemistry 398(3): 1145-1159.
Publication 6: “Infant exposure of perfluorinated compounds: Levels in breast milk and commercial baby food.” Llorca, M., Farré, M., Picó, Y., Teijón, M. L., Álvarez, J. G. and Barceló, D. (2010). Environment International 36(6): 584-592.
Chapter 4: PFASs accumulation in humans
Publication 7: “Analysis of perfluoroalkyl substances in cord blood by turbulent flow chromatography coupled to tandem mass spectrometry.” Llorca, M., Pérez, F., Farré, M., Agramunt, S., Kogevinas, M. and Barceló, D. (2012). Science of The Total Environment 433(0): 151-160.Les substàncies per- i poli- fluorades (PFASs) són d’origen antropogènic. Aquest ampli grup de compostos s’ha sintetitzat durant més de 60 anys. Degut a les seves propietats específiques s’utilitzen encara en l’actualitat en diferents aplicacions industrials tals com: electrònica, recobriments tèxtils, embolcall d’aliments, escumes ignífugues i material de laboratori entre d’altres. No obstant, no ha estat fins els últims 15 anys quan a aquests compostos se’ls ha començat a considerar contaminants ambientals. Degut als nivells que es troben en el medi ambient, l’estabilitat i l’acumulació que presenten, aquests anàlits tenen una distribució global en el medi i en biota. En aquest context, el principal objectiu d’aquesta tesi doctoral ha estat l’estudi de la presència, destí i comportament d’un ampli grup de PFASs (13 àcids prfluoroalquílics, 4 perfluorosulfats, 1 perfluorosulfonamida i 3 àcids perfluorofosfònics) en el medi ambient, aliments i, finalment, en algunes matrius humanes. En paral•lel a l’estudi dels esmentats treballs, s’han realitzat en experiments per determinar algunes de les propietats fisicoquímiques i la possible biodegradació aeròbica de 3 àcids perfluorofosfònics. Per aquest motiu, el primer objectiu específic ha esta el desenvolupament de diferents mètodes analítics per a l’estudi d’aquests anàlits en les matrius seleccionades. Els mètodes analítics desenvolupats han inclòs tant mètodes d’extracció fora de línia com de cromatografia en línia, seguit d’una separació per cromatografia líquida acoblada en tàndem a l’espectrometria de masses. Aquests mètodes han estat utilitzats per al posterior estudi de la presència de PFASs en diferents mostres d’aigua provinents de tot el cicle de l’aigua així com peix i altres aliments. Finalment, l’acumulació de PFASs en humans s’ha estudiat a partir de l’anàlisi de mostres de sang de cordó umbilical i llet materna.
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PIRAS, CRISTINA. "Metabolomic investigation of food matrices by ¹H NMR spectroscopy." Doctoral thesis, Università degli Studi di Cagliari, 2012. http://hdl.handle.net/11584/266182.
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The present Ph.D. work shows some applications on the NMR-based metabolomic approach in food science. The investigated food matrices are largely different, from a manufactured product that undergoes only physical treatments (bottarga), to a manufactured product where biochemical transformations take place (Fiore Sardo cheese), and, finally, a raw food (Argentina sphyraena). All of these food matrices were not chosen by chance, but they represent an important piece of economy of the island of Sardinia, or might be further valorized, gaining more importance in the near future. Indeed, bottarga and Fiore Sardo are typical products exported all over the world, while Argentina sphyraena is a fish a low economic interest, finding no appreciation, at the moment, on
the market. The results of this PhD study have contributed with new insights and deeper understanding of the potential perspective of the combined NMR/multivariate methods approach in food science, showing the great versatility of NMR spectroscopy and the strong synergetic relation between
NMR and chemometrics. NMR revealed its extraordinary potential, when applied to natural samples and products, while chemometric analytical technique proved to be an essential tool to get information on the properties of interest (e.g., geographical origin for bottarga) based on the knowledge of other properties easily obtained (i.e. NMR spectra). The investigation performed on bottarga demonstrated that a NMR-based metabolomics technique can be a powerful tool for the detection of novel biomarkers and establishing quality control parameters for bottarga. The work presented in this study evidenced the effectiveness of
metabolite fingerprinting as a tool to distinguish samples according both to the geographical origin of fish and the manufacturing process. The results relative to the Fiore Sardo showed the potential of the combination of NMR
spectroscopy and chemometrics as a promising partnership for detailed cheese analysis, providing knowledge that can facilitate better monitoring of the food production chain and create new opportunities for targeted strategies for processing. Such analysis may be performed in any stage
of the cheese manufacturing, allowing for thorough evaluation of every step in the process. Finally, the preliminary results relative to the metabolomic investigation of Argentina sphyraena should certainly serve as a basis for implement a research tool able to provide deeper insights on the biology of this fish species with all advantages offered by the metabolomics approach.
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Bugatti, Valeria. "Dispersion of inorganic fillers in polymeric matrices for food packaging applications." Doctoral thesis, Universita degli studi di Salerno, 2012. http://hdl.handle.net/10556/274.
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2010 - 2011The objective of this PhD project regards the formulation, preparation and characterization of polymeric materials in which lamellar inorganic solids containing potentially active molecules are dispersed. In particular the present work was aimed at the preparation and characterization of "Active Food Packaging Materials" using inorganic fillers modified with active molecules (antimicrobials, antioxidants) dispersed in polymeric matrices for the realization of: 1) Materials with improved barrier properties to gases and vapors 2) Systems for controlled release of active molecules, act to protect and extend the shelf life of food products. Two techniques of dispersion of active inorganic fillers in polymer matrices have been used, generating: 1) polymeric nanocomposites 2) coatings of polymeric surfaces. A screening of different polymers, from biodegradable and thermoplastic to natural, was done to compare the effect of the fillers and of the dispersion technique on the properties mentioned above.[edited by author]
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Andreani, Nadia Andrea. "INTO THE BLUE: Spoilage phenotypes of Pseudomonas fluorescens in food matrices." Doctoral thesis, Università degli studi di Padova, 2016. http://hdl.handle.net/11577/3424342.
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Spoilage induced by Pseudomonas strains is commonly found in a wide range of food products as a result of the ubiquitous presence of these strains and their ability to induce alteration through different mechanisms. Particular attention has been recently paid on those P. fluorescens strains able to induce a blue discolouration on several food matrices (e.g. dairy or meat products). Actually, poor data are available about this curious event that draw the attention of European consumer from 2010.
In the present manuscript a step-by-step investigation of the spoilage potential of Pseudomonas fluorescens species complex strains is reported, focusing in particular on the ability to produce an unpleasant blue pigment in food.
Firstly, some general information is given to the reader to understand the P. fluorescens group as food spoiler. Then, the application of a polyphasic approach is described with the aim to investigate 136 Pseudomonas fluorescens group strains. Additionally, the achievement and the analyses of draft genomes and transcriptomes for 4 P. fluorescens strains are described to investigate the biosynthetic pathways involved in the blue pigment production. The attempt to chemically characterise the blue molecule using MALDI-TOF mass spectrometry is also reported. Finally, the execution of a transposon-mediated mutagenesis is described to confirm previously obtained genomic data and to highlight further genes involved in the blue-pigment production.
The phenotypic and genotypic characterisation, based on the combination of classical microbiological tests and a MLST scheme, allowed the reconstruction of phylogenetic relationships among the isolates and the identification of a monophyletic group (named “the blue branch”) grouping all the blue-pigmenting and few uncoloured strains. The real involvement of these strains in the blue mozzarella event was confirmed by their ability to induce a blue discolouration on mozzarella cheese during a challenge test.
The genomic investigation confirmed the strict phylogenetic relationship between the strains belonging to the “blue branch”. Additionally, comparative genomic tools revealed the presence of a genetic cluster unique to the blue pigmenting strains containing a second copy of five trp genes, clearly involved in the blue pigment production. The biochemical characterisation of the pigment, hampered by strong issues of solubility, led to the conclusion that the molecule is an indigo-derivative.
Transposon-induced mutants confirmed the involvement of the previously identified unique cluster and the association of several genes affecting directly or indirectly the blue molecule production. Furthermore, the phenotypic characterisation of the mutants revealed a key role of iron in the production of the pigment, such as absence of any advantage of the wild-type strain in co-culture with a non-pigmenting mutant.
To conclude, the present work represents an exhaustive investigation of the spoilage potential of the blue-pigmenting P. fluorescens strains, giving to food industry reliable approaches to identify, track and prevent spoilage related to the growth of these interesting bacteria.Le alterazioni causate da ceppi di Pseudomonas sono solitamente riscontrate in una grande varietà di alimenti a causa del loro essere ubiquitari e dalla loro capacità di indurre modificazioni organolettiche negli alimenti mediante diversi meccanismi. Particolare attenzione è stata posta su alcuni ceppi di P. fluorescens in grado di indurre una colorazione blu in diverse matrici alimentari (quali prodotti lattiero-caseari o carne). In realtà, poche informazioni sono ad oggi disponibili riguardo al curioso caso che ha attirato l’attenzione pubblica a partire dal 2010. In questo lavoro è riportata un’analisi a più livelli del potenziale alternate dei ceppi appartenenti allo Pseudomonas fluorescens species complex, ponendo particolare attenzione alla capacità di produrre un indesiderato pigmento blu negli alimenti. In primo luogo, ai lettori sono date delle informazioni generali per una migliore comprensione di P. fluorescens come alterante alimentare. In seguito, è descritta la messa a punto e applicazione di un approccio polifasico con l’obbiettivo di indagare 136 ceppi appartenenti al gruppo P. fluorescens. Inoltre, sono descritti l’ottenimento e le analisi dei genomi draft e dei trascrittomi di 4 ceppi di P. fluorescens con la finalità di comprendere il pathway biosintetico coinvolto nella produzione del pigmento blu. In aggiunta, è riportato il tentativo di caratterizzare chimicamente il pigmento mediante la metodica della spettrometria di massa MALDI-TOF. Infine, è riportata l’esecuzione della mutagenesi random con la finalità di confermare i risultati genomici precedentemente ottenuti e di individuare ulteriori geni coinvolti nella produzione del pigmento blu. La caratterizzazione fenotipica e genotipica, basata sulla combinazione di metodiche di microbiologia classica e di uno schema MLST, ha permesso la ricostruzione delle relazioni filogenetiche tra gli isolati e l’identificazione di un gruppo monofiletico (chiamato “ramo blu”) che raggruppa tutti i ceppi pigmentanti e pochi ceppi non-pigmentanti. Il reale coinvolgimento dei ceppi blu nei casi di mozzarella blu è stato confermato dalla possibilità degli stessi di indurre un’anomala colorazione blu su mozzarella durante un challenge test. Le analisi genomiche hanno confermato la stretta vicinanza filogenetica tra i ceppi del “ramo blu”. Inoltre, analisi di genomica comparativa hanno rivelato la presenza di un cluster genico unicamente presente nei ceppi blu, contenente una seconda copia di cinque dei sette geni per la biosintesi del triptofano, chiaramente coinvolto nella produzione del pigmento blu. La caratterizzazione biochimica del pigmento, resa difficoltosa da problemi di solubilità, ha portato alla conclusione che la molecola blu sia un derivato dell’indigo. I mutanti ottenuti mediante l’applicazione di trasposoni hanno confermato il coinvolgimento del cluster genico precedentemente identificato nella produzione del pigmento e l’associazione di ulteriori geni che influenzano direttamente o indirettamente la produzione della molecola blu. Inoltre, la caratterizzazione dei mutanti ha rivelato il ruolo importante del ferro nella produzione del pigmento e l’assenza di un effettivo vantaggio del ceppo wild-type posto in co-cultura con un mutante non pigmentante. In conclusione, questo studio rappresenta un’indagine esaustiva del potenziale alterante dei ceppi blu, dando inoltre all’industria alimentare sistemi efficaci per identificare, tracciare e prevenire l’alterazione indotta da questi interessanti ceppi.
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Milke, Donka Todorova. "Characterization of the growth/survival of Francisella tularensis in selected food matrices." Thesis, Kansas State University, 2014. http://hdl.handle.net/2097/32815.
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Master of ScienceFood Science Institute
Randall K. Phebus
Francisella tularensis is a Gram-negative bacterium that can cause tularemia in humans. The disease can be acquired through several routes, one of which is the ingestion of contaminated food and water. The pathogen has the potential to be used as a biological weapon, and its intentional introduction in the food supply is a possible way to cause public harm. The purpose of this study was to evaluate the growth and/or survival of F. tularensis in food matrices under various storage conditions. Cystine Heart Agar enriched with 2% hemoglobin and supplemented with antibiotics was used to aid the enumeration of the target organism by suppressing the levels of indigenous microflora in foods. During the first portion of the study, the growth/survival of highly virulent F. tularensis subsp. tularensis SCHU S4 strain was investigated in prepared bagged iceberg lettuce stored at two temperatures. F. tularensis counts were significantly different (p≤0.05) among temperature levels for days 1-3, but not day 4. After the first 24 h of incubation, the mean estimates of F. tularensis counts were 1.00 log cfu g⁻¹ lower in lettuce stored at 23±1°C compared to lettuce stored at 6±1°C. Lower recovery rates at higher temperatures are likely due to the more rapid proliferation of naturally present bacteria which can inhibit the growth of F. tularensis. After 48 and 72 h, differences in F. tularensis counts between temperatures were 0.55 log cfu g⁻¹ and 0.3 log cfu g⁻¹, respectively. For the second portion of the experiment, the ability of F. tularensis to grow or survive was evaluated in nine food matrices with variable compositional content (red delicious apples, green bell pepper, shredded iceberg lettuce, strawberries, whole liquid eggs, boneless ham steak, beef hot dogs, 80-20 ground beef, and 2% UHT milk) at 4, 21, and 37°C. F. tularensis grew well in pasteurized whole liquid eggs stored at 21 and 37°C. With the exception of ham, liquid whole eggs, and bell pepper, the pathogen was detected infrequently throughout the duration of the study. Very low recovery rates were obtained for shredded lettuce, hot dogs, and ground beef.
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MARINELLI, VALERIA. "Optimization of food matrices enriched with bioactive compounds from fruits and vegetables." Doctoral thesis, Università degli Studi di Foggia, 2019. http://hdl.handle.net/11369/382620.
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Negli ultimi decenni, argomenti quali sostenibilità, impatto ambientale e smaltimento degli scarti sono ampiamente discussi in tutto il mondo. Il pianeta è severamente minacciato dalle azioni dell’uomo e se non si interviene tempestivamente con azioni correttive, la prosperità delle future generazioni sarà compromessa. In particolare, il settore alimentare sta suscitando molta attenzione in quanto è responsabile della generazione di enormi volumi di scarti. Attualmente il sistema alimentare è costretto ad aumentare la produzione per far fronte alla crescita della popolazione mondiale, ma allo stesso tempo deve affrontare il problema dei rifiuti e delle risorse naturali limitate. Ogni anno vengono generati milioni di tonnellate di sottoprodotti alimentari lungo l’intera filiera: dalla produzione industriale fino al consumo casalingo, costituendo un serio problema sia economico che ambientale. In genere, i sottoprodotti industriali sono gestiti come scarti, ovvero vengono inviati alle discariche dove vengono trasformati in gas serra mediante digestione anaerobica. Questo impatta negativamente sull’ambiente, causando cambiamenti climatici, e arreca danni economici al produttore, costretto a sostenere spese per il loro smaltimento. Quindi, nell’ottica della sostenibilità, è necessaria un’adeguata strategia di gestione degli scarti. A tal proposito, la teoria dello “zero-waste” risulta molto interessante. Si tratta di un sistema di gestione il cui scopo è di riciclare i sottoprodotti, utilizzandoli come risorse in altri sistemi di produzione. In questo modo nessuno scarto verrà mandato agli inceneritori o alle discariche. Negli ultimi anni anche i bisogni del mercato sono cambiati in quanto i consumatori sono sempre più consapevoli dei problemi di salute legati all’alimentazione. Di conseguenza, alimenti con ingredienti naturali e una migliore qualità nutrizionale sono sempre più richiesti. Pertanto, i sottoprodotti alimentari, soprattutto quelli provenienti dal settore ortofrutticolo, ampiamente riconosciuti come fonti eccellenti di composti bioattivi, possono essere usati come ingredienti naturali per fortificare i comuni alimenti che vengono consumati quotidianamente. Queste risorse possono essere usate come coloranti naturali o come ingredienti naturali ad alto valore per produrre alimenti con proprietà funzionali, che possono avere effetti positivi sulla salute umana, come riduzione del colesterolo e del rischio di varie malattie croniche, quali diabete, malattie cardiovascolari e cancro. Tuttavia, l’incorporazione delle sostanze vegetali all’interno degli alimenti influenza le proprietà tecnologiche e sensoriali, pertanto la sfida è di trovare un compromesso tra gli aspetti nutrizionali e sensoriali in quanto aumentando la concentrazione dei prodotti vegetali la qualità nutrizionale del nuovo alimento migliora mentre peggiora quella sensoriale. In questo contesto, il presente lavoro di dottorato si è focalizzato sull’arricchimento di matrici alimentari con sottoprodotti di origine vegetale e sulla loro relativa ottimizzazione. In particolare, prodotti cerealicoli, quali pane e pasta, sono stati usati come veicoli di sostanze benefiche per la salute essendo alimenti base della dieta umana in tutto il mondo. Il pane è stato arricchito con farina di scarti di carciofo, mentre gli spaghetti con farina di vinaccia rossa. Inoltre, è stato preso in considerazione lo sviluppo di una caramella a base di anguria fortificata con scarti di arancia, essendo un prodotto destinato a un vasto gruppo di consumatori (dai bambini agli anziani). Infine, gli estratti di scarti di broccolo sono stati proposti come ingredienti per fortificare burger di pesce. Ogni caso studio affrontato dimostra come i sottoprodotti vegetali possono essere usati come materia prima di alto valore permettendo di produrre alimenti con proprietà salutari, soddisfando le nuove esigenze dei consumatori e riducendo allo stesso tempo il problema dell’inquinamento ambientaleOver the last few decades, topics such as sustainability, environmental impact and waste disposal are widely discussed worldwide. The planet is severely threat by human actions and it is necessary to put in place corrective actions to keep the prosperity of future generations. In particular, the food sector is a priority area where you have to act immediately, given the enormous volumes of recorded waste. Currently, the food system is forced to increase the production to face world population growth, but at the same time it must address the waste problem and the limited natural resources. Every year millions tonnes of food by-products are generated along the whole chain: from industrial production until household consumption, becoming a serious economic and environmental problem. These are commonly managed as waste, therefore sent to landfills, where turned into greenhouse gas by anaerobic digestion. This negatively impacts on the environment, causing climate changes, and provoking economic problems to the producers, being their disposal not free. Thus, in the optic of sustainability, an appropriate strategy of waste management becomes necessary. In this regard, the “zero waste” theory is very interesting. It is a waste management system whose aim is to recycle waste, being considered a resource to be reused in other productions. Zero waste manufacturing involves designing of products and processes in which no trash is sent to landfills or incinerators. In recent years market needs have changed because of consumers’ increasing awareness of diet related health problems. As a result, foods with natural ingredients and a better nutritional quality are increasingly in demand. Therefore, the food by-products, especially fruit and vegetable ones, widely recognized as excellent sources of bioactive compounds, can be used to fortify common foods eaten daily, improving their nutritional value. These can be used as natural colorants or as high-value natural ingredients to produce foods with functional properties, that can have positive effects on human health, such as reducing cholesterol and risk of various chronic diseases, including diabetes, cardiovascular diseases and cancer. However, their incorporation into food products affects the technological and sensory properties, so the challenge is to find a compromise between the nutritional and sensory aspects of enriched foods. In this context, the present PhD research study has been focused on the enrichment of food matrices with plant by-products and their relative optimization. In particular, cereal products, as bread and pasta, were used as vehicles of beneficial substances from fruit and vegetables by-products, being staple food within human diet. The bread was enriched with artichoke leaf flour, while spaghetti with red grape marc. In addition, the development of a watermelon-based jelly candy enriched with orange by-products was taken into account, being a product intended for a large group of consumers (from children to adults). Finally, the broccoli by-products extracts were proposed as ingredients to fortify fish-burger. Each case study addressed proves that vegetable by-products from industrial processing can be used as high value food ingredients, allowing to better satisfy consumer demand for healthy food products in a more sustainable perspective.
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Caldera, L. "IDENTIFICATION AND CHARACTERIZATION OF SPECIFIC SPOILAGE ORGANISMS (SSOS) IN DIFFERENT FOOD MATRICES." Doctoral thesis, Università degli Studi di Milano, 2014. http://hdl.handle.net/2434/230015.
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This PhD thesis aims to improve the actual systems of management and quality control of food, expanding the knowledge about the microorganisms responsible of food spoilage (Specific Spoilage Organisms) and their degradative activities.
The analysed foods were of vegetable and animal origin: in particular they were ready-to-eat vegetables (carrots and green salads packaged in air and MAP), milk and dairy products (raw, pasteurized, UHT and micro-filtered milk and mozzarella cheese) and beef and hamburger packaged traditionally or in master bag.
Firstly the microbial quality of each food was monitored from the production, during the declared shelf life and even after the expiration date. The isolates were phenotypically and genotipically characterized and identified; for each food SSOs were recognized.
Some microorganisms appeared typical of each product, sometimes also depending on the packaging and storage conditions. Leuconostoc spp. was indicated as typical carrots spoiler; Enterobacteriaceae family was involved in spoilage of salads packaged under modified atmosphere; lactic acid bacteria were typical of food packaged in low oxygen concentrations (salads in MAP and meat in master bag) and Brochothrix thermosphacta was specific of beef.
Pseudomonas spp. appeared common to all the analysed products and dominant among the bacterial spoilers. For this genus more detailed studies were conducted: the classification was made up to the biotype and biovar level; the characterization focused on different enzymatic activities and in particular the proteolysis was qualitatively and quantitatively evaluated; a phylogenetic study, based on the gene codifying for the most common Pseudomonas protease, was made.
Subsequently each food was analysed with a different approach. For vegetables the influence of temperature on microbiota was verified, resulting that low temperature slowed down microbial growth and partially modified the composition of the microbiota. In milk proteolytic activity of Pseudomonas spp. was evaluated and the formation of Pseudo-GMPs, deriving from the cutting of K-casein (103-104 position), were recognized. In mozzarella the blue pigment formation was studied and a rapid method for the detection and the quantification of alive, dead and Viable But Non Colturable (VBNC) cells was set up. For meat, a primer specific for Brochothrix genus was built and the packaging conditions were studied to verify the evolution of microbiota and the possible effects on the growth of Listeria monocytogenes (challenge test).
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Collette, Catherine. "Détection des virus entériques dans les matrices alimentaires." Thesis, Paris Est, 2017. http://www.theses.fr/2017PESC1060.
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Les principaux virus entériques à l’origine de toxi-infections alimentaires collectives (TIAC) sont les norovirus (NoV) et les virus d’hépatites (VHA et VHE) responsables respectivement de gastro-entérites et d’hépatites. Ces virus entériques sont transmis principalement par la voie féco-orale directe ou par ingestion d‘eaux ou d’aliments consommés crus ou peu cuits tels que les mollusques et les végétaux. La norme CEN/ISO 15216 propose des méthodes d’extraction et de détection par RT-qPCR pour les NoV et le VHA dans les végétaux, l'eau et les mollusques bivalves. Mais en cas de TIAC, divers aliments peuvent être suspectés et ces dernières années le VHE dont le potentiel zoonotique a été démontré est devenu un virus d’intérêt en hygiène alimentaire. Les travaux de thèse ont pour objectif le développement de méthodes de diagnostic viral dans le domaine alimentaire.Ces travaux ont permis de développer des méthodes pour la détection des NoV dans les produits laitiers et pour l’extraction du VHA à partir de tomates semi-séchées, aliments incriminés dans des épidémies d’hépatite A en Europe. De plus, le développement d’une méthode d’extraction et de détection du VHE par RT-PCR quantitative a permis d’estimer la prévalence du VHE dans les figatelli et les saucisses sèches de foie à environ 30%, confortant ainsi la possibilité d’une transmission du VHE à l’homme via ces aliments.Dans la norme CEN/ISO, la validation du diagnostic viral repose en partie sur l’ajout d’un virus contrôle de processus afin de mesurer l’efficacité de l’extraction virale. Des travaux ont montré que le choix du virus contrôle de processus était fonction de la matrice alimentaire analysée et du virus recherché.Dans le but de rechercher simultanément les NoV de génogroupe I et II et le virus contrôle de processus, une RT-qPCR multiplex a été développée pour les eaux de consommation et a montré une sensibilité similaire à la RT-qPCR en simplex. Récemment, la digital PCR (RT-dPCR) a été décrite comme une nouvelle approche de quantification absolue des génomes qui ne nécessite pas l’utilisation de gamme standard. L’évaluation des performances de quantification des génomes du VHE par RT-dPCR en microfluidique dans des matrices à base de foie naturellement contaminées a montré que la RT-dPCR permettait la quantification du VHE avec une sensibilité similaire par rapport à la RT-qPCR.En conclusion, ces travaux ont permis de contribuer à l’amélioration du diagnostic viral dans le domaine alimentaireThe main enteric viruses that cause foodborne outbreaks are noroviruses (NoV) and viruses of hepatitis (VHA and VHE) respectively responsible of gastroenteritis and hepatitis. These enteric viruses are mainly transmitted by the direct fecal-oral way or by the ingestion of water or raw or undercooked food such as shellfish and vegetables. The standard CEN/ISO 15216 proposes methods of extraction and detection by RT-qPCR for NoV and VHA in vegetable, water and shellfish. But in case of foodborne outbreaks, different foods can be suspected and these last years the VHE the zoonotic potential of which was demonstrated became a virus of interest in food hygiene. This thesis works aim to propose development of methods of viral diagnosis in the food domain.These works allowed to develop methods for the detection of the NoV in dairy products and for the extraction of the VHA from semi-dried tomatoes, food were incriminated in epidemics of hepatitis A in Europe. Furthermore, the development of a method of extraction and detection of the VHE by quantitative RT-PCR allowed to estimate prevalence of the VHE in figatelli and dried sausages of liver at approximately 30 %, so consolidating the possibility of a transmission of the VHE to the man via this food.One of the general requirements for detecting these viruses in food involves the use of a process control virus to monitor the quality of the entire viral extraction procedure as described in the standard CEN/ISO. Studies showed that the choice of virus depends on food type and the screened pathogenic virus.An one-step multiplex RT-qPCR assay was developed in bottled and tap water for the simultaneous detection of NoV GI, NoV GII and process control virus and showed a sensibility similar to the RT-qPCR simplex. Recently, digital PCR (RT-dPCR) has been described as a novel approach to genome quantification with no need for a standard curve. The performance of microfluidic RT-dPCR was compared to RT-qPCR when detecting HEV in pig liver products. The sensitivity of the RT-dPCR assay was similar to that of RT-qPCR.To summarize, this work has contributed to the improvement of the viral diagnosis in the food microbiology
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Li, Yue. "Analysis of acidity in oil-based matrices by infrared spectroscopy." Thesis, McGill University, 2010. http://digitool.Library.McGill.CA:80/R/?func=dbin-jump-full&object_id=86906.
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The feasibility of employing a portable variable filter array (VFA) infrared spectrometer equipped with a transmission flow cell to quantitatively analyze edible oils for free fatty acids (FFA) was evaluated. The approach to FFA determination was based on a previously reported FTIR method that involves the extraction of FFAs into methanol containing the base sodium hydrogen cyanamide (NaHNCN), which converts the FFAs to their salts, followed by measurement of the carboxylate absorbance at 1571 cm-1 in the spectrum of the methanol phase. The VFA IR spectrometer, which had a relatively weak pulsed IR source, was found to provide insufficient energy for accurate measurement of the carboxylate absorption superimposed on the strong methanol absorption at 1450 cm-1. By changing the extraction solvent to ethanol, good spectra and calibrations having an overall SD of ±0.07% FFA could be obtained. This work in turn led to the investigation of an ethanol solution of NaHNCN as a signal transduction reagent for Acid Number (AN) analysis in mineral-based lubricants, whereby total acidity would be measured by monitoring the decrease of the νC≡N absorption of NaHNCN at 2109 cm-1 as a result of the acid/base reaction. The equivalent response of the νC≡N band to strong inorganic acids and oleic acid demonstrated that NaHNCN, a somewhat weaker base than KOH, fully ionizes organic acids. Calibration standards were prepared by direct addition of oleic acid to the NaHNCN/ethanol solution, and a calibration equation for the determination of AN was obtained by a quadratic fit of the concentration data to the FTIR νC≡N absorbance data. The AN values obtained for ethanolic NaHNCN extracts of used oils by the FTIR method correlated well with those produced by titration of these extracts. Comparison between FTIR and titrimetric AN values (obtained by ASTM Standard Method D664-89) for a set of used oils spanning an AN range of 0.3-5 mg KOH/g showed a reasonably good linear relatiLa praticabilité d'utiliser un spectromètre infrarouge portatif comportant un filtre variable superposé à une barrette de détecteurs (dénommé un spectromètre VFA IR) et équipé d'une cellule d'écoulement de transmission pour analyser quantitativement les huiles de table pour leur teneur en acide gras libre (AGL) a été évaluée. L'approche à la détermination de la teneur en AGL a été basée sur une méthode précédemment élaborée sur un spectromètre infrarouge à transformée de Fourier (IRTF) qui implique l'extraction des AGL dans le méthanol contenant le cyanamide d'hydrogène de sodium, qui convertit les AGL en leurs sels, suivie de la mesure de l'absorbance de carboxylate à 1571 cm-1 dans le spectre de la phase de méthanol. L'Énergie fournie par la source pulsée relativement faible du spectromètre VFA IR s'est avérée insuffisante pour la mesure précise de l'absorption de carboxylate superposée à l'absorption forte de méthanol à 1450 cm-1. En changeant le dissolvant d'extraction en éthanol, de bons spectres et des courbes d'étalonnage ayant un écart-type global de ±0.07% AGL ont pu être obtenus. Ce travail a à son tour mené à la recherche sur l'utilisation d'une solution d'éthanol et de NaHNCN comme réactif de transduction de signal pour une analyse de nombre acide (NA) en huiles lubrifiantes à base minérale, par lequel l'acidité totale soit mesurée par la diminution de l'absorption νC≡N du NaHNCN à 2109 cm-1 comme résultat de la réaction acide-base. La réponse équivalente de l'absorption νC≡N aux acides inorganiques forts et à l'acide oléique a démontré que le NaHNCN, une base légèrement plus faible que le KOH, ionise entièrement les acides organiques. Des solutions étalons ont été préparées par l'addition directe de l'acide oléique à la solution de NaHNCN/éthanol, et une équation de calibrage pour la détermination de NA a été obtenue par un ajustement quadratique des données de co
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Park, Clifford. "Physical Properties of Oleocolloid and Hydro-Oleocolloid Matrices Made of Whey Protein and Oleogel." The Ohio State University, 2021. http://rave.ohiolink.edu/etdc/view?acc_num=osu1618592720965005.
Full textBooks on the topic "Food matrices"
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Naidu, Ravi, Euan Smith, Gary Owens, Prosun Bhattacharya, and Peter Nadebaum. Managing Arsenic in the Environment. CSIRO Publishing, 2006. http://dx.doi.org/10.1071/9780643093515.
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Arsenic is one of the most toxic and carcinogenic elements in the environment. This book brings together the current knowledge on arsenic contamination worldwide, reviewing the field, highlighting common themes and pointing to key areas needing future research.
Contributions discuss methods for accurate identification and quantification of individual arsenic species in a range of environmental and biological matrices and give an overview of the environmental chemistry of arsenic. Next, chapters deal with the dynamics of arsenic in groundwater and aspects of arsenic in soils and plants, including plant uptake studies, effects on crop quality and yield, and the corresponding food chain and human health issues associated with these exposure pathways. These concerns are coupled with the challenge to develop efficient, cost effective risk management and remediation strategies: recent technological advances are described and assessed, including the use of adsorbants, photo-oxidation, bioremediation and electrokinetic remediation.
The book concludes with eleven detailed regional perspectives of the extent and severity of arsenic contamination from around the world. It will be invaluable for arsenic researchers as well as environmental scientists and environmental chemists, toxicologists, medical scientists, and statutory authorities seeking an in-depth view of the issues surrounding this toxin.
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Velkushanova, Konstantina, Linda Strande, Mariska Ronteltap, Thammarat Koottatep, Damir Brdjanovic, and Chris Buckley, eds. Methods for Faecal Sludge Analysis. IWA Publishing, 2021. http://dx.doi.org/10.2166/9781780409122.
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Faecal sludge management is recognized globally as an essential component of city-wide inclusive sanitation. However, a major gap in developing appropriate and adequate management and monitoring for faecal sludge is the ability to understand and predict the characteristics and volumes of accumulated faecal sludge, and correlations to source populations. Since standard methods for sampling and analysing faecal sludge do not currently exist, results are not comparable, the actual variability is not yet fully understood, and the transfer of knowledge and data between different regions and institutions can be challenging and often arbitrary. Due to this lack of standard analytical methods for faecal sludge, methods from other fields, such as wastewater management, and soil and food science are frequently applied. However, these methods are not necessarily the most suitable for faecal sludge analysis, and have not been specifically adapted for this purpose. Characteristics of faecal sludge can be different than these other matrices by orders of magnitude. There is also a lack of standard methods for sampling, which is complicated by the difficult nature of in situ sampling, the wide range of onsite sanitation technologies and potential sampling locations, and the diverse heterogeneity of faecal sludge within onsite containments and within cities. This illustrates the urgent need to establish common methods and procedures for faecal sludge characterisation, quantification, sampling, and modelling. The aim of this book is to provide a basis for standardised methods for the analysis of faecal sludge from onsite sanitation technologies, for improved communication between sanitation practitioners, and for greater confidence in the generated data. The book presents background information on types of faecal sludge, methods for sample collection, health and safety procedures for handling, case studies of experimental design, an approach for estimating faecal sludge at community to city-wide scales, modelling containment and treatment processes, recipes for simulants, and laboratory methods for faecal sludge analysis currently in use by faecal sludge laboratories. This book will be beneficial for researchers, laboratory technicians, academics, students and sanitation practitioners. ISBN13: 9781780409115 eISBN: 9781780409122
Book chapters on the topic "Food matrices"
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Croguennec, Thomas, and Pierre Schuck. "Molecular Dynamics in Food Matrices." In Handbook of Food Science and Technology 1, 183–94. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2016. http://dx.doi.org/10.1002/9781119268659.ch7.
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Cintas, Pedro, Emanuela Calcio-Gaudino, and Giancarlo Cravotto. "Pharmaceutical and Nutraceutical Compounds from Natural Matrices." In Food Engineering Series, 181–206. Boston, MA: Springer US, 2012. http://dx.doi.org/10.1007/978-1-4614-4830-3_7.
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Ćirković Veličković, Tanja, and Marija Gavrović-Jankulović. "Methods for Allergen Identification and Quantification in Food Matrices." In Food Allergens, 77–93. New York, NY: Springer New York, 2014. http://dx.doi.org/10.1007/978-1-4939-0841-7_4.
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Garg, Sourav, Anurita Hemrom, Irshaan Syed, S. Sivapratha, Shubham Subrot Panigrahi, Chanda Vilas Dhumal, and Preetam Sarkar. "Nanoedible Coatings for Dairy Food Matrices." In Nanotechnology Applications in Dairy Science, 27–42. Series statement: Innovations in agricultural and biological engineering |: Apple Academic Press, 2019. http://dx.doi.org/10.1201/9780429425370-2.
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Dias, Arthur Luiz Baião, Francisco Manuel Barrales, and Philipe dos Santos. "Extraction Methods of Volatile Compounds from Food Matrices." In Food Aroma Evolution, 123–39. 1st edition. | Boca Raton : CRC Press, 2019. | Series: Food analysis & properties, 2475-7551: CRC Press, 2019. http://dx.doi.org/10.1201/9780429441837-6.
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Souza, Victor Gomes Lauriano, Regiane Ribeiro-Santos, Regiane Ribeiro-Santos, Patricia Freitas Rodrigues, Caio Gomide Otoni, Maria Paula Duarte, Isabel M. Coelhoso, and Ana Luisa Fernando. "Nanomaterial Migration from Composites into Food Matrices." In Composites Materials for Food Packaging, 401–36. Hoboken, NJ, USA: John Wiley & Sons, Inc., 2018. http://dx.doi.org/10.1002/9781119160243.ch13.
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Wilkes, Timothy. "CHAPTER 3. DNA Extraction from Food Matrices." In Food Chemistry, Function and Analysis, 29–49. Cambridge: Royal Society of Chemistry, 2019. http://dx.doi.org/10.1039/9781788016025-00029.
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Sharma, Ramesh, Amiya Ojha, and Biswanath Bhunia. "Microbial Production of Vitamin B12 Using Food Matrices." In Food Process Engineering and Technology, 471–92. Singapore: Springer Nature Singapore, 2023. http://dx.doi.org/10.1007/978-981-99-6831-2_24.
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de La Torre, Lucimara Gaziola, and Samantha Cristina de Pinho. "Lipid Matrices for Nanoencapsulation in Food: Liposomes and Lipid Nanoparticles." In Food Nanoscience and Nanotechnology, 99–143. Cham: Springer International Publishing, 2015. http://dx.doi.org/10.1007/978-3-319-13596-0_7.
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Myintzaw, Peter, and Michael Callanan. "The Influence of Food Matrices on Microbial Growth." In Basic Protocols in Predictive Food Microbiology, 47–64. New York, NY: Springer US, 2023. http://dx.doi.org/10.1007/978-1-0716-3413-4_3.
Full textConference papers on the topic "Food matrices"
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Spilimbergo, S., A. Zambon, T. M. Vizzotto, G. Morbiato, M. Toffoletto, G. Poloniato, S. Dall’Acqua, and M. De Bernard. "Supercritical CO2 drying of food matrices." In 21st International Drying Symposium. Valencia: Universitat Politècnica València, 2018. http://dx.doi.org/10.4995/ids2018.2018.7753.
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This work explore the use of supercritical CO2 drying as alternative technique for the obtainment of pasteurized and high quality dried product. Several tests were conducted on animal, vegetable and fruit matrixes in order to investigate the effectiveness of SC-CO2 drying process at different process conditions. Design of experiment was performed to find the optimal process conditions for vegetable and fruit matrices, using the final water activity of the products as key indicator for the drying efficiency. The inactivation of naturally present microorganisms and inoculated pathogens demonstrated the capability of SC-CO2 drying process to assure a safe product. Moreover, retention of nutrients was compared with conventional drying methods. Results suggest that supercritical drying is a promising alternative technology for food drying. Keywords: supercritical drying; carbon dioxide; food drying; microbial inactivation
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Guo, Junfeng, Jianxu Shi, Chunli Lei, and Xingchun Wei. "Adaptability Analysis of Common Measurement Matrices for Mechanical Vibration Signal." In International Conference on Chemical,Material and Food Engineering. Paris, France: Atlantis Press, 2015. http://dx.doi.org/10.2991/cmfe-15.2015.174.
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Martinez-Velasco, Jose-David, Fernando Izquierdo-Manrique, Annamaria Filomena-Ambrosio, and Claudia L. Garzon-Castro. "Analysis Software for the Principal Physical Properties in Food Matrices." In 2022 IEEE 4th International Conference on BioInspired Processing (BIP). IEEE, 2022. http://dx.doi.org/10.1109/bip56202.2022.10032471.
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Chirico Scheele, Stefania, and Paul F. Egan. "Effect of Varied Additives on the Texture and Shape Stability of 3d Printed Mashed Potato and Pumpkin." In ASME 2022 International Design Engineering Technical Conferences and Computers and Information in Engineering Conference. American Society of Mechanical Engineers, 2022. http://dx.doi.org/10.1115/detc2022-89415.
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Abstract Three-dimensional (3D) food printing has grown exponentially in recent years due to its capabilities for customized food designs, minimal food waste, and personalized nutrition. A current challenge in 3D food printing is the design of extrudable food materials that enable customized shape fabrication and retention due to the complexity of food matrices. Additives such as starches and gums have been employed to improve food mechanical properties and thus printability, however, few studies have investigated further food additives that may affect the manufacturability and lifecycle of printed foods. This study investigates the effect of pea protein, corn starch, citric acid, and butter powder when added in different concentrations on the firmness, total work, and shape stability of mashed potato and pumpkin. Results suggest that pea protein addition increases the firmness and total work, citric acid decreases them, while butter powder and corn starch affect mechanics differently depending on the base material. Overall, the addition of butter powder had the best results for printability and shape retention, with a complete design space analysis suggesting prints should have firmness of at least 150g for high shape stability. Knowledge of food additive effects on texture and shape retention of foods can positively influence the design and manufacturing of personalized foods by reducing reliance on trial-and-error design processes to design new food products.
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Bratinova, Stefanka. "Towards Harmonized Methods for Determining MOSH/MOAH in Challenging Food Matrices." In Virtual 2021 AOCS Annual Meeting & Expo. American Oil Chemists’ Society (AOCS), 2021. http://dx.doi.org/10.21748/am21.487.
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Shillito, Raymond. "Detection of genome edited products - is it CRISPR?" In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/beiw4738.
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Interest in genome editing in plants has been stimulated by the relative ease of making edits, and to some extent by expectations around their regulatory status. Products of genome editing are being developed and planted. Due to a globally fragmented regulatory environment, as well as some marketing concepts, there is a lot of interest in whether such products can be detected in grain and foods. This presentation will examine the issues around detection methods as applied to genome edited grain and food, including processed products, and oils, and explain the technical limitations of applying such methods to food matrices.
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Oliveira, Daniela A., Loreen R. Stromberg, Cicero C. Pola, Kshama Parate, Nicholas D. Cavallaro, Jonathan C. Claussen, Eric S. McLamore, and Carmen L. Gomes. "Biomimetic nanosensors for measuring pathogenic bacteria in complex food matrices (Conference Presentation)." In Smart Biomedical and Physiological Sensor Technology XVI, edited by Brian M. Cullum, Eric S. McLamore, and Douglas Kiehl. SPIE, 2019. http://dx.doi.org/10.1117/12.2519523.
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Beekman, Jessica, Samantha Popol, Shaun MacMahon, and Steven Peyton. "Analysis of MCPD and Glycidyl Esters: Recent Occurrence Data in U.S. Infant Formulas and Effects of Cooking on Contaminant Concentrations in Frozen Fried Foods." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/jsat7828.
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Fatty acid esters of 3-monochloro-1,2-propanediol (3-MCPD), 2-monochloro-1,3-propanediol (2-MCPD), and glycidol are process-induced chemical contaminants found in a variety of edible oils and food products containing these oils. Studies have shown these contaminants may be carcinogenic and/or genotoxic, making their presence in foodstuffs a potential health concern. Since 2012, researchers at the U.S. Food and Drug Administration (FDA) have developed methods for the analysis of MCPD and glycidyl esters in a variety of matrices, including edible oils, infant formula, and other processed foods. In addition, these methods have been used to collect occurrence data for 3-MCPD and glycidyl esters in nearly 1000 food samples in an effort to estimate levels of exposure. Since 2021, researchers at the U.S. FDA have analyzed approximately 200 additional infant formula samples purchased in the U.S. in order to update infant exposure estimates. In addition, occurrence studies have been expanded to include the evaluation of 3-MCPD and glycidyl ester levels in processed foods (such as French fries or fried seafood) that require some form of heating or baking prior to consumption. This presentation will detail the results of these recent studies, including an examination of the effects of cooking (such as baking, deep-frying, and air-frying) on contaminant concentrations in frozen fried foods.
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Petrov, Nikita Aleksandrovich, Yuliya Sergeevna Sidorova, Alla Alekseevna Kochetkova, and Vladimir Kimovich Mazo. "DEVELOPMENT AND IN VIVO EVALUATION OF COMPLEXES OF BIOLOGICALLY ACTIVE COMPOUNDS WITH BIOPOLYMER MATRICES." In NEW TECHNOLOGIES IN MEDICINE, BIOLOGY, PHARMACOLOGY AND ECOLOGY. Institute of information technology, 2021. http://dx.doi.org/10.47501/978-5-6044060-1-4.36.
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The paper presents the results of a preclinical assessment of the effectiveness of food ingredients: a concentrate of blueberry leaf polyphenols sorbed on buckwheat flour, and a concentrate of phytoecdysteroid 20-hydroxyecdysone and quinoa grain flavonoids sorbed on chicken egg white.
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Boyd, Abigail, Joey Talbert, and Nuria Acevedo. "Addition of cholesterol esterase substantially enhances phytosterol ester bioaccessibility in emulsions with different droplet sizes using a standardized in vitro digestion model." In 2022 AOCS Annual Meeting & Expo. American Oil Chemists' Society (AOCS), 2022. http://dx.doi.org/10.21748/oplq4898.
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In vitro digestion models are an important tool for the evaluation of foods and supplements, especially foods containing nutraceuticals and bioactive compounds. The INFOGEST network of researchers has published multiple iterations of a static in vitro digestion protocol for the study of food digestion. However, the protocol currently lacks cholesterol esterase (CE) activity during the intestinal phase, and few studies have attempted to evaluate its incorporation into the model. In the present study, the effect of additional CE on phytosterol ester (PSE) bioaccessibility in oil-in-water emulsions with different droplet sizes was evaluated. A range of droplet sizes was obtained by utilizing different homogenization techniques to produce large (9.9 um), medium (3.4 um), and fine (1.3 um) emulsions. Complete lipid digestion was observed for all emulsions. In agreement with previous studies on lipophilic bioactive compounds, emulsion droplet size and PSE bioaccessibility were inversely related to droplet size as smaller droplets led to increased bioaccessibility (12.7, 15.7, and 19.2% for large, medium, and fine emulsions, respectively). This relationship was significantly more pronounced following the addition of CE, with bioaccessibility of large (19.6%), medium (34.2%), and fine (40.8%) emulsions increasing 1.5, 2.2, and 2.1-fold, respectively. Additionally, Beta-sitosterol was significantly greater in bioaccessibility than stigmasterol in medium and fine emulsions with added cholesterol esterase. These findings provide compelling evidence for the inclusion of CE into the standardized INFOGEST protocol and have implications for the in vitro study of esterified micronutrients beyond PSEs. With an improved model, researchers can collect more accurate information about lipid bioaccessibility within different food matrices.
Reports on the topic "Food matrices"
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Pereboom, D. P. K. H., I. Elbers, M. de Nijs, and P. P. J. Mulder. Proficiency test for pyrrolizidine alkaloidsin food matrices : EURLPT-MP07 (2022). Wageningen: Wageningen Food Safety Research, 2023. http://dx.doi.org/10.18174/585165.
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Pereboom, D. P. K. H., W. C. M. de Nijs, and P. P. J. Mulder. Proficiency test for tropane alkaloids in food and feed matrices : EURLPT-MP04 (2020). Wageningen: Wageningen Food Safety Research, 2021. http://dx.doi.org/10.18174/544466.
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Arani, P. Year 4 Report Multiplex Assay Development for Detection of Potential Bioterrorism Agents in Food Matrices. Office of Scientific and Technical Information (OSTI), June 2013. http://dx.doi.org/10.2172/1088435.
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Lehotay, Steven J., and Aviv Amirav. Fast, practical, and effective approach for the analysis of hazardous chemicals in the food supply. United States Department of Agriculture, April 2007. http://dx.doi.org/10.32747/2007.7695587.bard.
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Background to the topic: For food safety and security reasons, hundreds of pesticides, veterinary drugs, and environmental pollutants should be monitored in the food supply, but current methods are too time-consuming, laborious, and expensive. As a result, only a tiny fraction of the food is tested for a limited number of contaminants. Original proposal objectives: Our main original goal was to develop fast, practical, and effective new approaches for the analysis of hazardous chemicals in the food supply. We proposed to extend the QuEChERS approach to more pesticides, veterinary drugs and pollutants, further develop GC-MS and LC-MS with SMB and combine QuEChERS with GC-SMB-MS and LC-SMB-EI-MS to provide the “ultimate” approach for the analysis of hazardous chemicals in food. Major conclusions, solutions and achievements: The original QuEChERS method was validated for more than 200 pesticide residues in a variety of food crops. For the few basic pesticides for which the method gave lower recoveries, an extensive solvent suitability study was conducted, and a buffering modification was made to improve results for difficult analytes. Furthermore, evaluation of the QuEChERS approach for fatty matrices, including olives and its oil, was performed. The QuEChERS concept was also extended to acrylamide analysis in foods. Other advanced techniques to improve speed, ease, and effectiveness of chemical residue analysis were also successfully developed and/or evaluated, which include: a simple and inexpensive solvent-in-silicone-tube extraction approach for highly sensitive detection of nonpolar pesticides in GC; ruggedness testing of low-pressure GC-MS for 3-fold faster separations; optimization and extensive evaluation of analyte protectants in GC-MS; and use of prototypical commercial automated direct sample introduction devices for GC-MS. GC-MS with SMB was further developed and combined with the Varian 1200 GCMS/ MS system, resulting in a new type of GC-MS with advanced capabilities. Careful attention was given to the subject of GC-MS sensitivity and its LOD for difficult to analyze samples such as thermally labile pesticides or those with weak or no molecular ions, and record low LOD were demonstrated and discussed. The new approach of electron ionization LC-MS with SMB was developed, its key components of sample vaporization nozzle and flythrough ion source were improved and was evaluated with a range of samples, including carbamate pesticides. A new method and software based on IAA were developed and tested on a range of pesticides in agricultural matrices. This IAA method and software in combination with GC-MS and SMB provide extremely high confidence in sample identification. A new type of comprehensive GCxGC (based on flow modulation) was uniquely combined with GC-MS with SMB, and we demonstrated improved pesticide separation and identification in complex agricultural matrices using this novel approach. An improved device for aroma sample collection and introduction (SnifProbe) was further developed and favorably compared with SPME for coffee aroma sampling. Implications, both scientific and agricultural: We succeeded in achieving significant improvements in the analysis of hazardous chemicals in the food supply, from easy sample preparation approaches, through sample analysis by advanced new types of GC-MS and LCMS techniques, all the way to improved data analysis by lowering LOD and providing greater confidence in chemical identification. As a result, the combination of the QuEChERS approach, new and superior instrumentation, and the novel monitoring methods that were developed will enable vastly reduced time and cost of analysis, increased analytical scope, and a higher monitoring rate. This provides better enforcement, an added impetus for farmers to use good agricultural practices, improved food safety and security, increased trade, and greater consumer confidence in the food supply.
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Bae, Sue Y., and Mark D. Winemiller. Extraction Methodological Contributions Toward Ultra-Performance Liquid ChromatographyTime-of-Flight Mass Spectrometry: Quantification of Free GB from Various Food Matrices. Fort Belvoir, VA: Defense Technical Information Center, February 2016. http://dx.doi.org/10.21236/ad1004032.
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Semaan, Dima, and Linda Scobie. Feasibility study for in vitro analysis of infectious foodborne HEV. Food Standards Agency, September 2022. http://dx.doi.org/10.46756/sci.fsa.wfa626.
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Hepatitis E virus (HEV) is a member of the Hepeviridae family capable of infecting humans producing a range of symptoms from mild disease to kidney failure. Epidemiological evidence suggests that hepatitis E genotype III and IV cases may be associated with the consumption of undercooked pork meat, offal and processed products such as sausages [1]. A study carried out by the Animal Health and Veterinary Laboratories Agency (AHVLA), found hepatitis E virus contamination in the UK pork production chain and that 10% of a small sample of retail pork sausages were contaminated with the virus [2]. Furthermore, studies have confirmed the presence of HEV in the food chain and the foodborne transmission of Hepatitis E virus to humans [reviewed in 5]. Likewise, Scottish shellfish at retail [6] have also been found positive for HEV viral nucleic acid and some preliminary studies indicate that the virus is also detectable in soft fruits (L Scobie; unpublished data). There are current misunderstandings in what this data represents, and these studies have raised further questions concerning the infectivity of the virus, the processing of these foods by industry and the cooking and/or preparation by caterers and consumers. There are significant gaps in the knowledge around viral infectivity, in particular the nature of the preparation of food matrices to isolate the virus, and also with respect to a consistent and suitable assay for confirming infectivity [1,3]. Currently, there is no suitable test for infectivity, and, in addition, we have no knowledge if specific food items would be detrimental to cells when assessing the presence of infectious virus in vitro. The FSA finalised a comprehensive critical review on the approaches to assess the infectivity of the HEV virus which is published [3] recommending that a cell culture based method should be developed for use with food. In order to proceed with the development of an infectivity culture method, there is a requirement to assess if food matrices are detrimental to cell culture cell survival. Other issues that may have affected the ability to develop a consistent method are the length of time the virally contaminated sample is exposed to the cells and the concentration of the virus present. In most cases, the sample is only exposed to the cells for around 1 hour and it has been shown that if the concentration is less that 1x103 copies then infection is not established [3,5,10,11].
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Bae, Sue Y., and Mark D. Winemiller. Extraction and Analysis of V-Type Agents (VX, RVX, CVX, and VM) from Various Food Matrices by Ultra-Performance Liquid Chromatography-Time-Of-Flight Mass Spectrometry. Fort Belvoir, VA: Defense Technical Information Center, December 2015. http://dx.doi.org/10.21236/ada625585.
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Irudayaraj, Joseph, Ze'ev Schmilovitch, Amos Mizrach, Giora Kritzman, and Chitrita DebRoy. Rapid detection of food borne pathogens and non-pathogens in fresh produce using FT-IRS and raman spectroscopy. United States Department of Agriculture, October 2004. http://dx.doi.org/10.32747/2004.7587221.bard.
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Rapid detection of pathogens and hazardous elements in fresh fruits and vegetables after harvest requires the use of advanced sensor technology at each step in the farm-to-consumer or farm-to-processing sequence. Fourier-transform infrared (FTIR) spectroscopy and the complementary Raman spectroscopy, an advanced optical technique based on light scattering will be investigated for rapid and on-site assessment of produce safety. Paving the way toward the development of this innovative methodology, specific original objectives were to (1) identify and distinguish different serotypes of Escherichia coli, Listeria monocytogenes, Salmonella typhimurium, and Bacillus cereus by FTIR and Raman spectroscopy, (2) develop spectroscopic fingerprint patterns and detection methodology for fungi such as Aspergillus, Rhizopus, Fusarium, and Penicillium (3) to validate a universal spectroscopic procedure to detect foodborne pathogens and non-pathogens in food systems. The original objectives proposed were very ambitious hence modifications were necessary to fit with the funding. Elaborate experiments were conducted for sensitivity, additionally, testing a wide range of pathogens (more than selected list proposed) was also necessary to demonstrate the robustness of the instruments, most crucially, algorithms for differentiating a specific organism of interest in mixed cultures was conceptualized and validated, and finally neural network and chemometric models were tested on a variety of applications. Food systems tested were apple juice and buffer systems. Pathogens tested include Enterococcus faecium, Salmonella enteritidis, Salmonella typhimurium, Bacillus cereus, Yersinia enterocolitis, Shigella boydii, Staphylococus aureus, Serratiamarcescens, Pseudomonas vulgaris, Vibrio cholerae, Hafniaalvei, Enterobacter cloacae, Enterobacter aerogenes, E. coli (O103, O55, O121, O30 and O26), Aspergillus niger (NRRL 326) and Fusarium verticilliodes (NRRL 13586), Saccharomyces cerevisiae (ATCC 24859), Lactobacillus casei (ATCC 11443), Erwinia carotovora pv. carotovora and Clavibacter michiganense. Sensitivity of the FTIR detection was 103CFU/ml and a clear differentiation was obtained between the different organisms both at the species as well as at the strain level for the tested pathogens. A very crucial step in the direction of analyzing mixed cultures was taken. The vector based algorithm was able to identify a target pathogen of interest in a mixture of up to three organisms. Efforts will be made to extend this to 10-12 key pathogens. The experience gained was very helpful in laying the foundations for extracting the true fingerprint of a specific pathogen irrespective of the background substrate. This is very crucial especially when experimenting with solid samples as well as complex food matrices. Spectroscopic techniques, especially FTIR and Raman methods are being pursued by agencies such as DARPA and Department of Defense to combat homeland security. Through the BARD US-3296-02 feasibility grant, the foundations for detection, sample handling, and the needed algorithms and models were developed. Successive efforts will be made in transferring the methodology to fruit surfaces and to other complex food matrices which can be accomplished with creative sampling methods and experimentation. Even a marginal success in this direction will result in a very significant breakthrough because FTIR and Raman methods, in spite of their limitations are still one of most rapid and nondestructive methods available. Continued interest and efforts in improving the components as well as the refinement of the procedures is bound to result in a significant breakthrough in sensor technology for food safety and biosecurity.
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Gillor, Osnat, Stefan Wuertz, Karen Shapiro, Nirit Bernstein, Woutrina Miller, Patricia Conrad, and Moshe Herzberg. Science-Based Monitoring for Produce Safety: Comparing Indicators and Pathogens in Water, Soil, and Crops. United States Department of Agriculture, May 2013. http://dx.doi.org/10.32747/2013.7613884.bard.
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Using treated wastewater (TWW) for crop irrigation represents an important opportunity for ensuring adequate food production in light of growing freshwater scarcity worldwide. However, the environmentally sustainable approach of using TWW for irrigation can lead to contamination of produce with fecal pathogens that may remain in treated water. The overall goal of this research was to evaluate the correlation between the presence of fecal indicator bacteria (FIB) and that of a suite of human pathogens in TWW, the irrigated soil, and crops. Field experiments were conducted to compare secondary and tertiary TWW with dechlorinated tap water for irrigation of tomatoes, a typical commercial crop, in Israel, a semi-arid country. Human pathogens including bacteria (Salmonella), protozoa (Cryptosporidiumand Giardia), and viruses (Adenovirus [AV Types A, B, C & 40/41] and Enterovirus [EV71 subtypes]) were monitored in two field trials using a combination of microscopic, cultivation-based, and molecular (qPCR) techniques. Results from the field trials indicate that microbial contamination on the surface of tomatoes did not appear to be associated with the source of irrigated waters; FIB contamination was not statistically different on tomatoes irrigated with TWW as compared to tomatoes irrigated with potable water. In fact, Indicator bacteria testing did not predict the presence of pathogens in any of the matrices tested. High concentrations of FIB were detected in water and on tomato surfaces from all irrigation treatment schemes, while pathogen contamination on tomato surfaces (Cryptosporidiumand Salmonella) was only detected on crops irrigated with TWW. These results suggest that regular monitoring for pathogens should take place to accurately detect presence of harmful microorganisms that could threaten consumer safety. A notable result from our study is that the large numbers of FIB in the water did not appear to lead to FIB accumulation in the soil. With the exception of two samples, E. coli that was present at 10³ to 10⁴ cells/100 mL in the water, was not detected in the soil. Other bacterial targets associated with the enteric environment (e. g., Proteusspp.) as well as protozoal pathogens were detected in the TWW, but not in the soil. These findings suggest that significant microbial transfer to the soil from TWW did not occur in this study. The pattern of FIB contamination on the surfaces of tomatoes was the same for all treatment types, and showed a temporal effect with more contamination detected as the duration of the field trial increased. An important observation revealed that water quality dramatically deteriorated between the time of its release from the wastewater treatment plant and the time it was utilized for irrigation, highlighting the importance of performing water quality testing throughout the growing season at the cultivation site.
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Fluhr, Robert, and Maor Bar-Peled. Novel Lectin Controls Wound-responses in Arabidopsis. United States Department of Agriculture, January 2012. http://dx.doi.org/10.32747/2012.7697123.bard.
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Innate immune responses in animals and plants involve receptors that recognize microbe-associated molecules. In plants, one set of this defense system is characterized by large families of TIR–nucleotide binding site–leucine-rich repeat (TIR-NBS-LRR) resistance genes. The direct interaction between plant proteins harboring the TIR domain with proteins that transmit and facilitate a signaling pathway has yet to be shown. The Arabidopsis genome encodes TIR-domain containing genes that lack NBS and LRR whose functions are unknown. Here we investigated the functional role of such protein, TLW1 (TIR LECTIN WOUNDRESPONSIVE1). The TLW1 gene encodes a protein with two domains: a TIR domain linked to a lectin-containing domain. Our specific aim in this proposal was to examine the ramifications of the TL1-glycan interaction by; A) The functional characterization of TL1 activity in the context of plant wound response and B) Examine the hypothesis that wounding induced specific polysaccharides and examine them as candidates for TL-1 interactive glycan compounds. The Weizmann group showed TLW1 transcripts are rapidly induced by wounding in a JA-independent pathway and T-DNA-tagged tlw1 mutants that lack TLW1 transcripts, fail to initiate the full systemic wound response. Transcriptome methodology analysis was set up and transcriptome analyses indicates a two-fold reduced level of JA-responsive but not JA-independent transcripts. The TIR domain of TLW1 was found to interact directly with the KAT2/PED1 gene product responsible for the final b-oxidation steps in peroxisomal-basedJA biosynthesis. To identify potential binding target(s) of TL1 in plant wound response, the CCRC group first expressed recombinant TL1 in bacterial cells and optimized conditions for the protein expression. TL1 was most highly expressed in ArcticExpress cell line. Different types of extraction buffers and extraction methods were used to prepare plant extracts for TL1 binding assay. Optimized condition for glycan labeling was determined, and 2-aminobenzamide was used to label plant extracts. Sensitivity of MALDI and LC-MS using standard glycans. THAP (2,4,6- Trihydroxyacetophenone) showed minimal background peaks at positive mode of MALDI, however, it was insensitive with a minimum detection level of 100 ng. Using LC-MS, sensitivity was highly increased enough to detect 30 pmol concentration. However, patterns of total glycans displayed no significant difference between different extraction conditions when samples were separated with Dionex ICS-2000 ion chromatography system. Transgenic plants over-expressing lectin domains were generated to obtain active lectin domain in plant cells. Insertion of the overexpression construct into the plant genome was confirmed by antibiotic selection and genomic DNA PCR. However, RT-PCR analysis was not able to detect increased level of the transcripts. Binding ability of azelaic acid to recombinant TL1. Azelaic acid was detected in GST-TL1 elution fraction, however, DHB matrix has the same mass in background signals, which needs to be further tested on other matrices. The major findings showed the importance of TLW1 in regulating wound response. The findings demonstrate completely novel and unexpected TIR domain interactions and reveal a control nexus and mechanism that contributes to the propagation of wound responses in Arabidopsis. The implications are to our understanding of the function of TIR domains and to the notion that early molecular events occur systemically within minutes of a plant sustaining a wound. A WEB site (http://genome.weizmann.ac.il/hormonometer/) was set up that enables scientists to interact with a collated plant hormone database.