PubMed · 1861713
The source did not provide an abstract. Follow the original record for more information.
Explore connections, maps & timelines
K L Woods, R Woods. 1991-08-01. Bacon's chicken.. https://doi.org/10.1038/352368d0
Cite the original work for its findings. Save a collection to share your selection of sources.
KEEP EXPLORING
Microbial contamination in food necessitates effective antimicrobial packaging. While cellulose-based packaging materials suffer from limited antimicrobial efficacy, lack of active functionality, and susceptibility to inducing microbial resistance. To address these challenges, this study synthesized a cationic porphyrin-based covalent organic framework (Por-ICOF) as a multimodal photosensitizer. Por-ICOF was uniformly dispersed via non-covalent interaction within hydroxypropyl methylcellulose (HPMC), creating an HPMC/Por-ICOF composite film. This integration enhanced mechanical strength (increased by 26%), hydrophobicity (WCA 71°), and gas barrier properties (OP reduced by 42%, WVP reduced by 36%). Under visible light, the HPMC/Por ICOF film superior absorption generated reactive oxygen species (ROS) and photothermal effects, inactivating 99.2% of Escherichia coli and 99.95% of Staphylococcus aureus within 20 min. The composite film exhibited excellent biocompatibility and effectively extended the shelf life of strawberries. This cationic modification strategy for cellulose-based films offers a novel avenue for the design of high-performance antimicrobial food packaging materials.
The thawing process for boiled and frozen edible vegetables was traced by a dedicated MRI for food research. The MRI system is small, with a 1.0-T static magnetic field, and can be placed in an ordinary research room with a light air conditioner. Images of green soybeans, broad beans, okra, asparagus and taro were measured by the spin-echo method (echo time=7 ms) with 0.1 or 0.2 s and 1 s repetition times. The images appeared along with the thawing time, and signals uniformly covered the sliced plane of the samples in the thawed condition. Information about the thawing process and tissue structures of the materials was obtained during transit thawing conditions. The thawing kinetics were examined with increased signal intensity, which were divided into two types. The signal increased linearly and saturated for okra and asparagus but exhibited convex curves for soybeans, broad beans and taro. The small MRI was stable, its handling was simple, and the internal structures of food materials could be accurately identified, although the grey-scale of the images was insufficient for determining precise textural fluctuations of tissue organization. We conclude that the devised MRI is useful for examining the quality of frozen foods and for developmental research into frozen foods.
A simple and sensitive spectrofluorimetric method for the determination of tin as its complex with 1-(2-pyridylazo)-2-naphtol (PAN) in a mixed micellar medium was developed. The mixture of a non-ionic surfactant, Triton X-100 and an anionic surfactant, bis(2-ethylhexyl) sulfosuccinate (AOT) was used as a suitable micellar medium for solubilizing of complex and ligand and also for enhancing the fluorescence intensity of complex. In the optimum experimental conditions the maximum excitation and emission wavelengths of Sn-PAN complex were 300 and 360 nm, respectively. The calibration graph was linear in the range of 0.01-0.8 microg ml(-1) with a correlation coefficient of 0.9991. The detection limit was found to be 2 ng ml(-1). The relative standard deviation of the method for the determination of 0.1 microg ml(-1) tin was calculated to be 0.74%. The interferences caused by the presence of a number of common cations and anions were studied. Finally, the method was successfully applied to the determination of tin in various canned products.