Salmonella and Enterohemorrhagic Escherichia coli Serogroups O45, O121, O145 in Wheat Flour: Effects of Long-Term Storage and Thermal Treatments

Cloning and optimization of induction conditions for mature PsaA (pneumococcal surface adhesin A) expression in Escherichia coli and recombinant protein stability during long-term storage

Protein Expression and Purification ◽

10.1016/j.pep.2011.02.013 ◽

2011 ◽

Vol 78 (1) ◽

pp. 38-47 ◽

Cited By ~ 32

Author(s):

Ariane Leites Larentis ◽

Ana Paula Corrêa Argondizzo ◽

Gabriela dos Santos Esteves ◽

Ellen Jessouron ◽

Ricardo Galler ◽

...

Keyword(s):

Escherichia Coli ◽

Recombinant Protein ◽

Protein Stability ◽

Expression In Escherichia Coli ◽

Long Term Storage ◽

Term Storage

Download Full-text

The study of the quality of flour obtained from wheat at the stages of long-term storage

10.33920/igt-01-2106-07 ◽

2021 ◽

pp. 449-456

Author(s):

K.B. Guryeva ◽

S.L. Beletskiy ◽

N.A. Khaba

Keyword(s):

Wheat Flour ◽

Physicochemical Parameters ◽

Grain Storage ◽

Wheat Grain ◽

Long Term Storage ◽

Term Storage

This article presents an analysis of the results of the study of flour obtained from batches of wheat grain at the stages of storage. It is shown that during the observed period of grain storage, the quality of the obtained wheat flour was stable and corresponded to the highest grade in terms of physicochemical parameters. Wheat of the 3rd class after 6 years of storage can be used for milling purposes for the production of bakery flour.

Download Full-text

Effect of long-term storage conditions on wheat flour and bread baking properties

Food Chemistry ◽

10.1016/j.foodchem.2020.128902 ◽

2021 ◽

Vol 346 ◽

pp. 128902

Author(s):

Eloïse Lancelot ◽

Joran Fontaine ◽

Joëlle Grua-Priol ◽

Alain Le-Bail

Keyword(s):

Wheat Flour ◽

Storage Conditions ◽

Long Term Storage ◽

Term Storage

Download Full-text

Survival and Thermal Resistance of Salmonella Enteritidis PT 30 on Almonds after Long-Term Storage

Journal of Food Protection ◽

10.4315/0362-028x.jfp-18-152 ◽

2019 ◽

Vol 82 (2) ◽

pp. 194-199 ◽

Cited By ~ 6

Author(s):

PICHAMON LIMCHAROENCHAT ◽

MICHAEL K. JAMES ◽

BRADLEY P. MARKS

Keyword(s):

Thermal Resistance ◽

Water Activity ◽

Salmonella Enteritidis ◽

Thermal Treatments ◽

Long Term Storage ◽

Group I ◽

Log Linear ◽

Term Storage ◽

Salmonella Survival

ABSTRACT Salmonella survival and thermal resistance on the surface of almond kernels were evaluated after periods of storage. Almond kernels were inoculated with Salmonella Enteritidis PT 30 and equilibrated to 0.45 water activity. Samples were separated into two groups (I and II) and stored in sealed metal cans at room temperature. Group I samples (stored 7, 15, 27, and 68 weeks) were re-equilibrated in controlled humidity chambers to 0.45 water activity before performing the thermal treatments after each storage period, but group II samples (stored 70 and 103 weeks) were thermally treated immediately after the cans were opened. For thermal treatments, individual almond kernels were vacuum sealed in thin plastic bags, heated isothermally in a water bath (80°C) for nine intervals, immediately cooled in an ice bath, and assayed for surviving Salmonella. Log-linear and Weibull models were fit to the inactivation data. Salmonella population decreased (P < 0.05) more than 2 log CFU/g during the long-term storage. Salmonella survival in group II at 70 weeks (7.3 log CFU/g) was higher (P < 0.05) than in group I (which had been re-equilibrated multiple times) at 68 weeks (6.2 log CFU/g). However, the thermal resistance of Salmonella Enteritidis PT 30 did not decrease (P > 0.05) for up to 68 weeks of storage, and the log-linear model best described the thermal inactivation data. Overall, the results suggest that re-equilibrating almonds (group I) multiple times may have increased the rate of reduction of Salmonella populations during long-term storage. However, Salmonella thermal resistance on almonds appears to be essentially unaffected by long-term storage, which is important information for designing and conducting validation studies for pathogen control processes.

Download Full-text

Changes in protein-proteinase complex of wheat flour during long-term storage

Khleboproducty ◽

10.32462/0235-2508-2018-0-12-56-59 ◽

2018 ◽

Vol 0 (12) ◽

pp. 56-59

Author(s):

K.B. Guryeva ◽

◽

E.F. Kogteva ◽

S.L. Beletsky ◽

◽

...

Keyword(s):

Wheat Flour ◽

Long Term Storage ◽

Term Storage

Download Full-text

Influence of Long-Term Storage on the Caking Properties Determined in Punch Test and Fungal Contamination of Potato Starch and Wheat Flour

Materials ◽

10.3390/ma14020331 ◽

2021 ◽

Vol 14 (2) ◽

pp. 331

Author(s):

Justyna Wajs ◽

Jacek Panek ◽

Magdalena Frąc ◽

Mateusz Stasiak

Keyword(s):

Wheat Flour ◽

Storage Time ◽

Potato Starch ◽

Materials Testing ◽

Fungal Contamination ◽

Powdered Food ◽

Punch Test ◽

Long Term Storage ◽

Term Storage

The presented results are an attempt to identify the changes taking place during a punch test experiment and the development of fungal impurities of powdered food materials over long-term storage at 75% RH. The potato starch and wheat flour market has a large share of the global production of bulk materials. The growing interest in powdered food materials requires additional production expenditure. This is associated with an increase in storage time of the discussed product and providing it with the appropriate conditions. The samples of potato starch and wheat flour were stored in perforated containers in a climatic chamber at 75% humidity and 21 °C for five months and then samples were measured by a punch test in a Lloyd LRX materials testing machine. The graphs obtained in the potato starch punch test differed significantly from wheat flour. The thickening of potato starch was observed in the form of layers, while potato starch was uniformly thickened throughout the experiment. The conditions of 75% humidity and 21 °C can be described as the beginning of the caking process. In potato starch, linear sections were observed, which changed the length of their storage time and, additionally, was correlated with the appearance of fungal contamination. These results may suggest the influence of fungi on the phenomenon of bulk material caking.

Download Full-text

Modelling of Moisture Movement in Wood during Outdoor Storage

Nonlinear Analysis Modelling and Control ◽

10.15388/na.2001.6.1.15210 ◽

2001 ◽

Vol 6 (2) ◽

pp. 3-14 ◽

Cited By ~ 23

Author(s):

R. Baronas ◽

F. Ivanauskas ◽

I. Juodeikienė ◽

A. Kajalavičius

Keyword(s):

Experimental Data ◽

Finite Difference ◽

Climatic Conditions ◽

Two Dimensional ◽

Moisture Movement ◽

Finite Difference Technique ◽

Long Term Storage ◽

Space Formulation ◽

Term Storage

A model of moisture movement in wood is presented in this paper in a two-dimensional-in-space formulation. The finite-difference technique has been used in order to obtain the solution of the problem. The model was applied to predict the moisture content in sawn boards from pine during long term storage under outdoor climatic conditions. The satisfactory agreement between the numerical solution and experimental data was obtained.

Download Full-text