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Food Science

Food Science

The application of biological, chemical, and physical sciences to study food properties, processing, preservation, safety, and nutrition, including food chemistry, microbiology, engineering, sensory analysis, and product development
2 papers in this specialization

Paperzilla Papers in Food Science

Risk assessment of Escherichia coli O157:H7 along the farm-to-fork fresh-cut romaine lettuce supply chain

This study models E. coli O157:H7 contamination in romaine lettuce from farm to fork, finding that contaminated irrigation water, especially from overhead spray systems, is the biggest pre-harvest risk factor. While less frequent, wildlife intrusions, runoff, and contaminated soil amendments also contribute to pre-harvest contamination, with time-temperature abuse during postharvest handling exacerbating the risk.
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paper_1076.pdf
Sep 04, 12:46 AM

Titanium dioxide nanoparticles (TiO2 NPs) promote growth and ameliorate salinity stress effects on essential oil profile and biochemical attributes of Dracocephalum moldavica

Titanium dioxide nanoparticles (TiO2 NPs) showed promise in mitigating salinity stress in Moldavian balm, enhancing growth and essential oil production. While generally beneficial, high concentrations of TiO2 NPs did show some signs of toxicity, suggesting a careful balancing act for optimal application in agriculture.
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s41598-020-57794-1.pdf
Jul 14, 10:48 AM
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