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Skip to Search Results- 1Agricultural, Food and Nutritional Science, Department of
- 1Agricultural, Food and Nutritional Science, Department of/Journal Articles (Agricultural, Food and Nutritional Science)
- 1Graduate and Postdoctoral Studies (GPS), Faculty of
- 1Graduate and Postdoctoral Studies (GPS), Faculty of/Theses and Dissertations
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Fall 2016
Gelatin - a gel-forming, multifunctional biopolymer obtained from the processing of collagen - has long been used in the food industry. Gelatin hydrolysates obtained by enzymatic hydrolysis have various bioactivities. Although porcine and bovine sources are principally used for commercial gelatin...
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Inactivation of Salmonella spp. in wheat flour by 395 nm pulsed light emitting diode (LED) treatment and the related functional and structural changes of gluten
Download2020-01-01
Du, Lihui, Prasad, Amritha Jaya, Gänzle, Michael G., Roopesh, M.S.
Salmonella spp. is one of the top foodborne pathogens associated with low-moisture foods and they exhibit significant resistance to conventional thermal treatments. UV light pulses emitted from light emitting diode (LED) has shown antimicrobial potential in high-moisture foods and water. However,...