Poly (propylene fumarate) (PPF), a linear unsaturated polyester consisting of alternating propylene glycol and fumaric acid units, can be cured in vivo to fill the skeletal defects with minimal surgical intervention. Many different methods have been reported for synthesizing PPF, but none of them gives a clear method. The present paper introduces two new methods in PPF synthesis: Modified reflu...

Beef has a requirement for refrigerated storage up to 14 d to achieve adequate aging and a tender product. To achieve this aging with little spoilage and no surface drying, vacuum packaging is attractive, because it is inherently simple and offers a clear indication to the packer when the process has failed or there is risk of spoilage. However, there is increasing pressure on the meat industry...

Food safety is often based on the application of several preservative (hurdle) factors whose combination must be smartly selected. The aim present study was to evaluate effect lactate and diacetate high pressure processing (HPP) inactivation three L. monocytogenes strains (CTC1011, CTC1034 Scott A) in sliced cooked ham. Inoculated vacuum-packed slices ham formulated without organic acids with l...

BACKGROUND: Freezing is a common way and one of the best methods of seafood preservation for long periods of time; however, the freeze thawing process may influence the quality of food. OBJECTIVES: Oxidation and denaturation of proteins, sublimation and recrystallization of ice crystals can cause changes in the quality of the frozen products. This study was aimed to evaluate the effect of three...

We present the design of a variable-temperature ultrahigh vacuum ~UHV! scanning tunneling microscope which can be operated between 20 and 400 K. The microscope is mounted directly onto the heat exchanger of a He continuous flow cryostat without vibration isolation inside the UHV chamber. The coarse approach is performed with an inertial slider driven by the same piezo tube that is also used for...

Funding for food microbiology research often follows disease outbreaks: botulism from vacuum-packed white-fish chubs, listeriosis from soft cheeses, or illness due to Salmonella Enteritidis or Escherichia coli. As a consequence of research, detection, identification, and subtyping methods improve, and more is learned about pathogenicity and virulence. Research also explores the organisms' capac...

A five-strain rifampicin-resistant Listeria monocytogenes cocktail (ca. 3.0 log10 cfu/g) was introduced as a postpasteurization contaminant in queso fresco (QF) that was manufactured using a commercial procedure. L. monocytogenes was either inoculated into (IN) the curds before forming the cheese block or onto (ON) slices (52– 66 g), individually vacuum-packed and stored at 4 and 10C. Growth wa...

General procedures, materials, and instrumentations. All airor water-sensitive reactions were carried out under a dry nitrogen atmosphere using standard Schlenk techniques. Fe and Ru ICP standards were obtained from Ricca Chemicals Co. (Arlington, TX). Unless otherwise stated, all chemicals and solvents were purchased from Aldrich Chemicals Co. (Milwaukee, WI) and used without further purificat...

Lactobacillus sakei is a lactic acid bacterium belonging to the natural flora of meat products. It constitutes the main flora of vacuum-packed meat and is largely used in western Europe as a starter for the manufacturing of fermented sausages. This species is able to grow both under aerobiosis and anaerobiosis. In many technological processes involving it, oxygen is scarce. The aim of this stud...

The nutritional and commercial potential of the edible grasshopper (Ruspolia nitidula, nsenene in Luganda), a delicacy in Uganda and many East African tribes, is limited by a short shelf life and unverified nutritional value. This research established that R. nitidula is nutritious with 36-40% protein, 41-43% fat, 2.5-3.2% carbohydrate, 2.6-3.9% ash, 11.0-14.5% dietary fiber, and 900-2300 μg/10...