Food Treatment

Food Treatment

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Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats
Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats
1958. {Destruction of vitamin E in flour by chlorine dioxide." "Chemical estimation of total tocopherols indicated a loss of 70% after the application of ClO2 at 30 ppm (the commercial level used). [though some estimation info may be inaccurate?]" "The destruction of the vitamin by chlorine dioxide was confirmed in biological tests on rats, ****which had smaller testes when their diets had ClO2-treated flour."
·cambridge.org·
Flour and bread, prepared with or without treatment with chlorine dioxide, as long-term sources of vitamin E for rats
Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection
Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection
This research aimed to develop an electrolysis method to generate high-concentration chlorine dioxide (ClO[2] ) for tilapia fillet disinfection. The designed generator produced up to 3500 ppm of ClO[2] at up to 99% purity. Tilapia fillets were ...
·ncbi.nlm.nih.gov·
Application of Highly Purified Electrolyzed Chlorine Dioxide for Tilapia Fillet Disinfection
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
Microbiological contamination of eggs should be prevented in the poultry industry, as poultry is one of the major reservoirs of human Salmonella. ClO[2] gas has been reported to be an effective disinfectant in various industry fields, particularly the ...
·ncbi.nlm.nih.gov·
Inactivation of Salmonella on Eggshells by Chlorine Dioxide Gas
Evaluation of chlorine dioxide as an antimicrobial against Botrytis cinerea in California strawberries | Request PDF
Evaluation of chlorine dioxide as an antimicrobial against Botrytis cinerea in California strawberries | Request PDF
"treated with continuously generated ClO2 gas over concentrations ranging from 0.01 to 5.0 mg/L for durations ranging from 7 to 1000 min to determine how ClO2 gas impacts fungal mortality and fruit quality as a function of treatment concentration, treatment duration, and ClO2 absorption by the fruit."
·researchgate.net·
Evaluation of chlorine dioxide as an antimicrobial against Botrytis cinerea in California strawberries | Request PDF
ClorDiSys composition Environmental Assessment for Food Contact Notification for FDA approval re. airborne fumigation of produce ~FDA
ClorDiSys composition Environmental Assessment for Food Contact Notification for FDA approval re. airborne fumigation of produce ~FDA
{Important: Some formulas and calculations in this document need correction} {Proposes air flush or allowing to consume fresh after CD fumigation.} "The chlorine dioxide gas produced under the method proposed produces extremely high purity (at least 99.7%) chlorine dioxide gas and the only impurity from the method is solid sodium chloride which will be remain in the reaction cartridge as well as any impurities originally in the solid technical grade sodium chlorite matrix. "Chlorite may be expected to form as a degradation product on the surface of food treated with the FCS." "[In air:] also undergo photodecomposition to molecular chlorine and oxygen; chlorine will be further reduced to chloride in the presence of UV light. "
·fda.gov·
ClorDiSys composition Environmental Assessment for Food Contact Notification for FDA approval re. airborne fumigation of produce ~FDA
Pathogen-Fighting Technology Protects Packaged Produce
Pathogen-Fighting Technology Protects Packaged Produce
Eight things to know about InvisiShield, a new food safety-improving technology for fresh-cut fruits and vegetables. InvisiShield sounds like something a superhero would wield, but instead of fighting fictional villains, the real-world technology defends produce against a potentially deadly foe, pathogens.
·www.packagingdigest.com·
Pathogen-Fighting Technology Protects Packaged Produce
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide - PubMed
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide - PubMed
The effects of beef trimming decontamination with ozone and chlorine dioxide on ground beef microbial, color and odor characteristics were studied. Beef trimmings were inoculated with Escherichia coli (EC) and Salmonella Typhimurium (ST), then treated with either 1% ozonated water for 7 min (7O) or …
·pubmed.ncbi.nlm.nih.gov·
Microbial, instrumental color and sensory color and odor characteristics of ground beef produced from beef trimmings treated with ozone or chlorine dioxide - PubMed
Effect of gaseous chlorine dioxide (ClO2) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape
Effect of gaseous chlorine dioxide (ClO2) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape
"It was proposed that if ClO2 gas is fully absorbed by the fruit, the maximum total ClO2 dose can be ***calculated based on the maximum allowable residual*** concentration. To avoid possible bleaching effects on grape peel from high concentrations of ClO2, the total amount of ClO2 gas needs to be injected into the packages ***in many small doses at specific time intervals**** over the course of the 90‐day storage period. Spoilage microorganism counts, decay rate, electrolyte leakage, rachis browning and residual ClO2 in berry were investigated. The results showed that ClO2 treatment could significantly reduce berry decay and rachis browning (p ≤ .05) compared to the control. Grape treated with 1.0 mg L−1 ClO2 6 times at 15‐day intervals maintained better fruit quality without any risks from the residual ClO2. "
·ifst.onlinelibrary.wiley.com·
Effect of gaseous chlorine dioxide (ClO2) with different concentrations and numbers of treatments on controlling berry decay and rachis browning of table grape
Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review: Critical Reviews in Food Science and Nutrition: Vol 58, No 2
Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review: Critical Reviews in Food Science and Nutrition: Vol 58, No 2
(2018). Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review. Critical Reviews in Food Science and Nutrition: Vol. 58, No. 2, pp. 318-333.
·tandfonline.com·
Aqueous chlorine dioxide treatment of horticultural produce: Effects on microbial safety and produce quality–A review: Critical Reviews in Food Science and Nutrition: Vol 58, No 2
Detoxification of aflatoxin B1 in corn by chlorine dioxide gas - Dimensions
Detoxification of aflatoxin B1 in corn by chlorine dioxide gas - Dimensions
Chlorine dioxide (ClO2) gas was utilized for detoxifying aflatoxin B1 (AFB1) in corn for the first time. Four degradation compounds were identified by LC-MS as C17H13O8, C17H15O10, C16H15O10,...
·app.dimensions.ai·
Detoxification of aflatoxin B1 in corn by chlorine dioxide gas - Dimensions
Reactions of aqueous chlorine and chlorine dioxide with model food compounds
Reactions of aqueous chlorine and chlorine dioxide with model food compounds
1986. Oxidation of cysteine and methionine has been observed in flour treated with ClO2. Flour proteins also become more soluble when exposed to high ClO2 levels. ****** "Very little is known about the toxicity of the oxidized or chlorineated derivatives of amino acids and proteins. Certain amino acids, such as aspartic acid, tryptophan, and tyrosine, as well as proteinaceous materian may undergo halogenation to form dihaloacetonitriles and trihalomethanes, some of which have been shown to be genotoxic." The toxicities of the nonvolatile, halogenated or oxidized products are not known."
·ehp.niehs.nih.gov·
Reactions of aqueous chlorine and chlorine dioxide with model food compounds
Changes in the lipids of flour induced by treatment with chlorine dioxide or chlorine, and on storage - Daniels - 1960
Changes in the lipids of flour induced by treatment with chlorine dioxide or chlorine, and on storage - Daniels - 1960
Fatty acid composition of wheat flour oils was measured. "Flour treated with chlorine dioxide (up to 120 p.p.m.) and stored for periods up to 15 weeks showed no changes in the fatty acid composition of the mixed oil extracted successively by light petroleum and acetone. Heavier treatment resulted in significant oxidative changes. "
·onlinelibrary.wiley.com·
Changes in the lipids of flour induced by treatment with chlorine dioxide or chlorine, and on storage - Daniels - 1960