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217 results on '"Warriner K"'

1. List of Contributors

Author

Aalhus, J.L., primary, Berhe, D.T., additional, Bertram, H.C., additional, Bonny, S., additional, Bruce, H.L., additional, Dalrymple, B.P., additional, De Backer, C.J.S., additional, Dragsted, L.O., additional, Egelandsdal, B., additional, England, E.M., additional, Enser, M., additional, Estévez, M., additional, Faucitano, L., additional, Frank, D., additional, Gagaoua, M., additional, Gerrard, D.E., additional, Grandin, T., additional, Greaser, M.L., additional, Guo, B., additional, Guo, W., additional, Ha, M., additional, Haug, A., additional, Henchion, M., additional, Hocquette, J.-F., additional, Hollung, K., additional, Hudders, L., additional, Hughes, J., additional, López-Campos, Ó., additional, Lametsch, R., additional, Lanusse, C., additional, Martelli, G., additional, Matarneh, S.K., additional, Matthews, K., additional, Miklos, R., additional, Moreno, L., additional, Nair, M.N., additional, Namvar, A., additional, Nannoni, E., additional, Nishimura, T., additional, Oksbjerg, N., additional, Oostindjer, M., additional, Oytam, Y., additional, Paulsen, J.E., additional, Pereira, P.C., additional, Pethick, D., additional, Picard, B., additional, Polkinghorne, R., additional, Post, M.J., additional, Puolanne, E., additional, Purslow, P.P., additional, Sødring, M., additional, Scheffler, T.L., additional, Scollan, N., additional, Sikes, A., additional, Strydom, P., additional, Suman, S.P., additional, Therkildsen, M., additional, van Huis, A., additional, Vaskoska, R., additional, Vicente, F., additional, Warner, R., additional, Warriner, K., additional, Webb, E.C., additional, Webb, E.M., additional, Widowski, T., additional, and Wood, J.D., additional

Published
2017
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28. The effectiveness of different wash processing methods on spinach and lettuce

Author

Barrera, M.J., Blenkinsop, R., Warriner, K., and Institute for Community Engaged Scholarship

Subjects
lettuce, oxidation - reduction potential, post-harvest, coliforms, peroxyacetic acid, Fresh produce, spinach, scherichia coli, decontamination, wash water, clear language research summary
Abstract

This summary is a project of the Institute for Community Engaged Scholarship (ICES) at the University of Guelph, with project partners: the Business Development Office (BDO), SPARK Program at the University of Guelph, and Knowledge Mobilization Unit at York University. This project is part of the Pan-Canadian Research Impact Network. http://csahs.uoguelph.ca/pps/Clear_Research Cross-contamination is when bacteria from one food item transfer to another. Lettuce has less bacteria than spinach. Just washing vegetables has only limited effectiveness in removing bacteria. The overall effectiveness of the wash process is dependent on the amount of bacteria pre-wash and low water temperature. Project support by Agri-Food and Rural Link, Mobilizing Agri-food and Rural Research Knowledge. A program of the OMAFRA-U of G Partnership. http://www.uoguelph.ca/research/omafra/partnership/KTT_and_IP.shtml

Published
2012

29. Developments in nanoparticles for use in biosensors to assess food safety and quality

Author

Warriner, K., Reddy, Subrayal M, Namvar, A., Neethirajan, S., Warriner, K., Reddy, Subrayal M, Namvar, A., and Neethirajan, S.

Abstract

The following will provide an overview on how advances in nanoparticle technology have contributed towards developing biosensors to screen for safety and quality markers associated with foods. The novel properties of nanoparticles will be described and how such characteristics have been exploited in sensor design will be provided. All the biosensor formats were initially developed for the health care sector to meet the demand for point-of-care diagnostics. As a consequence, research has been directed towards miniaturization thereby reducing the sample volume to nanolitres. However, the needs of the food sector are very different which may ultimately limit commercial application of nanoparticle based nanosensors. © 2014 Elsevier Ltd.

Published
2014

32. Inactivation of Listeria monocytogeneson and within Apples Destined for Caramel Apple Production by Using Sequential Forced Air Ozone Gas Followed by a Continuous Advanced Oxidative Process Treatment

Author

Murray, K., Moyer, P., Wu, F., Goyette, J.B., and Warriner, K.

Abstract

This study evaluated the efficacy of using sequential forced air ozone followed by an advanced oxidative process (AOP) treatment to inactivate Listeria monocytogeneson and within Empire apples. The forced air ozone treatment consisted of a reactor that introduced ozone (6 g/h) into an airstream that flowed through an apple bed (ca. 30 cm in depth). Before treatment, the apples were conditioned at 4°C to ensure that condensate had formed before the apples were transferred to the reactor. The condensate ensured sufficient relative humidity to enhance the antimicrobial action of ozone. Air was passed through the apple bed at 9.3 m/s, and the ozone was introduced after 10 min. The ozone concentration measured after exiting the apple bed reached a steady state of 23 ppm. A 20-min ozone treatment supported a 2.12- to 3.07-log CFU reduction of L. monocytogenes,with no significant effect of apple position within the bed. The AOP-based method was a continuous process whereby hydrogen peroxide was introduced as a vapor into a reactor illuminated by UV-C and ozone-emitting lamps that collectively generated hydroxyl radicals. Operating the AOP reactor with UV-C light (54-mJ cm2dose), 6% (v/v) hydrogen peroxide, 2 g/h ozone, and a chamber temperature of 48°C resulted in a 3-log CFU reduction of L. monocytogeneson the surface of the apples and internally within the scar tissue. Applying a caramel coating, from a molten solution (at 80°C), resulted in a 0.5-log CFU reduction of L. monocytogeneson the apple surface. In apples treated with the sequential process, L. monocytogenescould only be recovered sporadically by enrichment and did not undergo outgrowth when the caramel apples were stored at 22°C for 19 days. However, growth of L. monocytogeneswithin the core, but not the surface, was observed from caramel apples prepared from nontreated control fruit.

Published
2018
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33. Protein detection using hydrogel-based molecularly imprinted polymers integrated with dual polarisation interferometry

Author

Reddy, Subrayal M, Hawkins, DM, Phan, QT, Stevenson, D, Warriner, K, Reddy, Subrayal M, Hawkins, DM, Phan, QT, Stevenson, D, and Warriner, K

Abstract

A polyacrylamide-based molecularly imprinted polymer (MIP) was prepared for bovine haemoglobin (BHb). A 3 mg/ml solution of BHb was injected over a dual polarisation interferometer (DPI) sensor to form a physisorbed layer typically of 3.5 ± 0.5 nm thickness. Onto the pre-adsorbed protein layer, MIP and NIP (non-imprinted polymer) were separately injected to monitor the interaction of BHb MIP or NIP particles under different loading conditions with the pre-adsorbed protein layer. In the case of NIP flowing of the protein layer, there was negligible surface stripping of the pre-adsorbed protein. When a protein-eluted sample of MIP particles was flowed over a pre-adsorbed protein layer on the sensor chip, the sensor detected significant decreases in both layer thickness and mass, suggestive that protein was being selectively bound to MIP after being stripped-off from the sensor surface. We also integrated thin-film MIPS for BHb and BSA onto the DPI sensor surface and were able to show that whereas BHb bound selectively and strongly to the BHb MIP thin film (resulting in a sustained increase in thickness and mass), the BHb protein only demonstrated transient and reversible binding on the BSA MIP. MIPs were also tested after biofouling with plasma or serum at various dilutions. We found that serum at 1/100 dilution allowed the MIP to still function selectively. This is the first demonstration of MIPs being integrated with DPI in the development of synthetic receptor-based optical protein sensors. © 2012 Elsevier B.V. All rights reserved.

Published
2012

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