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Results: 10 publication requests found. Cold plasma suppresses fungal spoilage in packaged beef jerky Introduction: Beef jerky is a popular snack food. Spoilage, though uncommon, manifests as outgrowth of fungi. Cold plasma is a relatively novel food processing intervention suitable for application to low-moisture foods. This study evaluated two types of cold plasma (pre- and post-packaging) as cont... Cold plasma as a novel food processing technology Plasma (an energetic ionized gas) is widely used for industrial materials processing and has recently shown promise as a sanitizing tool for food safety applications. This is largely due to new technologies which easily produce nonthermal plasmas (NTPs) at normal atmospheric pressure. Originally dev... Structure, immunogenicity, and IgE cross-reactivity among cashew, pistachio, and peanut vicilin-buried peptides Peanut and tree nut allergies are frequently comorbid for reasons not completely understood. Vicilin-buried peptides (VBPs) are derived from the N-terminal leader-sequence (LS) of seed storage proteins and are receiving increasing attention as novel food allergens. Characterizing the VBPs from pean... Extrusion process as an alternative to improve pulses products consumption. A review The development of new food products obtained by extrusion processing has been increased in recent years. Extrusion is used by food industry to produce a wide variety of food products, such as ready-to-eat food products (e.g. snacks), among others. Pulses have gain popularity as novel food ingredien... Discovering processing innovation This year’s IFT 18 food expo was appropriately described as “A Matter of Discovery”. This column reviews the traditional and novel food processing equipment that I discovered for both food product developers and engineers.... Impact of edible cricket consumption on gut microbiota in healthy adults, a double-blind, randomized crossover trail Edible insects are often considered a nutritious, protein-rich, environmentally sustainable alternative to traditional meat. They represent a novel food for North American consumers. While the nutrient composition of several insects is characterized, all potential health impacts have not been eval... Suppliers solve processing problems The year's IFT food expo showcased numerous companies and organizations offering solutions to food processing needs and challenges. From small-scale unit operations to commercial-scale equipment lines, exhibitors highlighted both traditional and novel food processing operations fro food product dev... Bioactive Constituents from Fermented Noni (Morinda citrifolia) Juice Noni (Morinda citrifolia) has been used medicinally by Polynesians for over 2,000 years. The ripe fruit and fermented juice are favored as a modern remedy for diabetes, high blood pressure, and certain types of cancer. Noni juice is marketed and consumed as a novel food ingredient or botanical dieta... imGLAD: accurate detection and quantification of target organisms in metagenomes The emergence of novel foodborne pathogens poses significant challenges for public health surveillance as diagnostic testing has historically relied on culture-based methods, leaving most cases of foodborne illness unlinked to a specific causative agent. Furthermore, innocuous organisms are often po... Reduction of IgE immunoreactivity of whole peanut (Arachis hypogaea L.) after pulsed light illumination Pulsed light (PL), a novel food processing and preservation technology, has been shown in literature to reduce allergen levels on peanut, soybean, almond, and shrimp protein extracts. This study investigated how PL affected the immunoreactivity of whole peanut kernels at two sample-to-lamp distance...