Strawberries are a high-value fruit with distinctive characteristics, including having a bright red color and juicy texture. The importance of their texture qualities requires the development of non-destructive analytical methods. This study focuses on the use of silicon-based visible–near infrared (Vis-NIR) spectroscopy to predict the texture qualities of strawberries. The highest correlation values (r) of prediction of firmness were 0.81 (transmittance) and 0.78 (reflectance), while those of brittleness were 0.78 (transmittance) and 0.77 (reflectance). It was found that transmittance mode can predict the texture qualities of strawberries better than reflectance mode. Savitzky-Golay filtering improved the prediction accuracy for most characteristics. The results showed that Vis-NIR spectroscopy, combined with partial least square regression analysis and Savitzky-Golay smoothing, can predict the texture qualities of strawberries at moderate to high accuracy. Further studies are needed to reduce the effects of individual sample sizes and improve prediction accuracy.

The viscometric parameters intrinsic viscosity [η] and apparent viscosity η^a_H, and several derived parameters, were compared for food macromolecules in water and aqueous NaCl solutions. On dilution of the macromolecules, the [η] values of polyelectrolytes were more strongly dependent on the NaCl concentration than were those of non-polyelectrolytes. At a fixed high concentration of macromolecules, the η^a_H of almost all macromolecules was barely affected by NaCl. However, the η^a_Hvalue of xanthan increased with the NaCl concentration. The activation energy of η^a_Hwas lower in xanthan solutions containing various NaCl concentrations, implying that xanthan is thermally stable. Considering other various viscometric parameters, the rheological properties of food macromolecules were classified into four groups, which were partly based on their approximate molecular weights.

The traditional thermal processing of the fruit juices exhibited several disadvantages related to nutrients and quality loss. Thus, in order to get the full nutritional characteristics, there is a need to investigate the processing techniques which can maintain the quality of fruit juices. In this study the effect of high pressure carbon dioxide (HP-CO₂) at different temperatures (20, 30, 40, 50, 60 and 70 ºC), an emerging juice processing treatment was investigated on the physiochemical properties, enzymatic activity and phenolic profile of peach, apple and pear juices. For comparison, the juices were also subjected to the thermal treatment at the same temperatures. Results showed that HP-CO₂ caused significantly higher decline in pH, total soluble solids (TSS) and increase total color difference (ΔE) value then thermally treated juices. Because of having lower pH and other factors, comparing to thermal treatment, the HP-CO₂ treated juices exhibited significantly lower relative enzymatic activity which caused lower relative browning degree of the juices. The phenolic compounds were slightly decline by HP-CO₂ treatments. Generally, increase in temperature resulted in decrease in pH, TSS, enzymatic activity and increase in ΔE value. It is concluded that HP-CO₂ juice processing technique can be used effectively for processing the fruit juices with quality attributes.

A comparative study was carried out on the thermal stability of ovotransferrins (OTrfs) from chicken, duck, guinea fowl, Japanese quail, ostrich and turkey by differential scanning calorimetry (DSC), differential scanning fluorimetry (DSF) and turbidimetry. The average temperature at the denaturation midpoint in DSC (Tm_DSC) was 42.8 °C at pH 4.0, 63.8 °C at pH 7.0 and 59.4 °C at pH 9.0, and the differences in the Tm_DSC values between chicken and the other poultry, except ostrich, were less than 3.5 °C. The results of DSF were almost comparable to those of DSC. In an analysis of poultry OTrf solution turbidities, ostrich OTrf solution remained clear up to 95.0 °C at pH 4.0 and pH 8.0, while the others became turbid at around 40 °C at pH 4.0 and 60 °C at pH 8.0. Turkey, Japanese quail and duck OTrfs remained soluble at pH 9.0 up to 73.0 °C, 85.0 °C and 95.0 °C, respectively, though turbidity appeared up to 60 °C in the others. Such findings on the similarities and differences among poultry OTrfs should be significant for the utilization of poultry eggs other than chicken eggs since the thermal processes required for chicken egg products often depends on the behavior of heat-susceptible chicken OTrf.

Histamine poisoning is a foodborne illness related to the consumption of histamine-accumulated foods. Morganella morganii is one of the major histamine-producing bacteria that contaminate fresh fish. In this study, we isolated and characterized five bacteriophages that infect M. morganii. The host ranges and adsorption patterns of the isolated phages suggest that they have different host recognition mechanisms. In this study, a M. morganii phage cocktail with a combination of seven phages was prepared. Compared to infection with individual phages, treatment with the phage cocktail delayed the growth of M. morganii for a longer duration (with two phages being the exception). The growth of M. morganii and histamine accumulation in the canned tuna flake were inhibited by the phage cocktail. These results suggest that the M.morganii phage cocktail has the potential to serve as a good biocontrol agent with respect to theprevention of M. morganii–associated histamine poisoning.

The superoxide anion radical scavenging activities of glucose-conjugated chicken myofibrillar proteins (Mfs), which were soluble in low-ionic-strength medium and exhibited maximum antioxidant capacity, and maltotriose-conjugated chicken Mfs, which were maximally soluble in low-ionic-strength medium, were 264 ± 45 (n = 3) and 740 ± 346 units of superoxide dismutase/g of protein (n = 4), respectively. The droplet diameters of the highest peak of o/w emulsions prepared using each conjugate as emulsifier were 8.1 ± 1.3 (n = 3) and 4.7 ± 1.9 µm (n = 3), respectively, a significant difference at p < 0.05. The emulsions prepared with glucose- and maltotriose-conjugated chicken Mfs did not show strong stability. Maltotriose-conjugate was added to an emulsion containing methyl linoleate and Tween 20 at a concentration of 0.3% and stored at 50 °C for 7 days, resulting in significantly suppressed oil oxidation at day 5 only (p < 0.05). These results indicate that the conjugate can act as an antioxidant to inhibit oil oxidation.

In this study, we developed a functional sweet that has a suppressive effect on plasma glucose elevation while taking the taste characteristics of barley bran obtained through a novel milling method, as well as preference, into account. The experiment was conducted with 10 healthy female subjects using a within-subject, cross-over study design. Baked doughnuts were made using barley bran (test sweet) and wheat flour (control sweet). Compared with the control, once baked doughnuts with barley bran were consumed, there was a reduction in peak plasma glucose elevation and insulin secretion (p < 0.05), as well as a significantly lower area under the curve (p < 0.05). According to sensory evaluation results, no significant difference in subjects' preference for baked doughnuts was observed across all items. The findings imply that highly appealing sweets may aid in the prevention of lifestyle-related diseases such as type 2 diabetes.

This study illustrates the effectiveness of slightly acidic hypochlorous water (SAHW) in comparison with sodium hypochlorite (NaOCl) in reducing biomass and viable cells in biofilms established by the dual species, Listeria monocytogenes and Escherichia coli, on a microtiter plate and stainless-steel coupon. The SAHW and NaOCl treatments exhibited significant efficacy against biofilms (p < 0.05) on both surfaces. Additionally, compared with NaOCl treatment, SAHW treatment significantly reduced biofilm formation (p < 0.05). With its high antibiofilm activity, SAHW not only reduced the biomass of biofilms, but also significantly decreased viable biofilm cells to 5 log CFU/mL or ≤1 log CFU/cm2 on microtiter plates and stainless-steel surfaces, respectively. These results indicate that SAHW is a potential candidate for disinfectants against biofilms on various food contact surfaces.