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214 results on '"Cooke, Peter H."'

22. Structural changes related to texture of pre-peeled potatoes

Author

Sapers, Gerald M., Cooke, Peter H., Heidel, amy E., Martin, Stefan T., and Miller, Robert L.

Subjects
Food texture -- Research, Potatoes -- Production processes, Business, Food/cooking/nutrition
Abstract

Pre-peeled potatoes need treating with browning inhibitors to control discoloration, but some pre-treatments induce changes in the cooked product, such as surface firming. The cellular and ultrastructural changes causing textural defects due to browning inhibitor treatments, were examined. The observations were consistent with treatment-induced changes in the cell wall and lamella pectins, as the cause of such defects.

Published
1997

24. Enzymatic browning control in minimally processed mushrooms

Author

Sapers, Gerald M., Miller, Robert L., Miller, Frederick C., Cooke, Peter H., and Choi, Sang-Won

Subjects
Mushrooms -- Research, Business, Food/cooking/nutrition
Abstract

Analysis of the causes and treatment for discolorations in minimally processed mushrooms shows that washing, acidic dips, 4-hexylresorcinol and hypochlorite induce discoloration while a combination of cysteine, sodium erythorbate and EDTA prevent the discoloration. Immersion of the mushrooms in the browning inhibitor solutions that contain the combination prevents enzymatic browning of cut and open surfaces. Hydrogen peroxide treatment before immersion in browning inhibitor solution enhances the shelf-life of mushrooms.

Published
1994

25. Virulence of an Escherichia coli O157-:H7 sorbitol-positive mutant

Author

Fratamico, Pina M., Buchanan, Robert L., and Cooke, Peter H.

Subjects
Escherichia coli -- Research, Sorbitol -- Analysis, Microscope and microscopy -- Methods, Epithelial cells -- Observations, Biological sciences
Abstract

The use of battery of in vitro assays and an infant rabbit animal model facilitate the analysis of pathogenicity and virulence of Escherichia coli O157:H7 sorbitol-positive mutant. It is revealed that the pathogenicity of E. coli is not related to the sorbitol-negative phenotype. In the mutant, there is enhanced intake of sorbitol and increase in sorbitol-6-phosphate content.

Published
1993

29. Texturized dairy proteins

Author

Onwulata, Charles I., Phillips, John G., Tunick, Michael H., Qi, Phoebi X., and Cooke, Peter H.

Subjects
Extrusion process -- Usage, Hydrophobic effect -- Analysis, Milk -- Nutritional aspects, Milk -- Storage, Milk proteins -- Structure, Milk proteins -- Chemical properties, Milk proteins -- Thermal properties, Whey -- Chemical properties, Whey -- Thermal properties, Business, Food/cooking/nutrition
Published
2010

30. Analyses of the red-dry phenotype of an Escherichia coli O157:H7 strain and its role in biofilms formation and resistance to antibacterial agents

Author

Uhlich, Gaylen A., Cooke, Peter H., and Solomon, Ethan B.

Subjects
Escherichia coli -- Physiological aspects, Escherichia coli -- Research, Phenotype -- Research, Microbial mats -- Research, Biological sciences
Abstract

The rdar phenotype of strain 43895OR is similar to that described for certain strains of Salmonella and is important in multicellular behavior, bio-film production, and resistance to certain bacterial compounds. The studies of strain 43895OW attached to glass indicate that curli fibers could be expressed during attachment to glass.

Published
2006

39. Changes in surface properties of cantaloupe and populations of Escherichia coli ATCC 25922 after exposure to chlorine or hydrogen peroxide

Author

Okuku, Dike O., Piližota, Vlasta, Sapers, Gerald M., Cooke, Peter H., and Soroka, Douglas S.

Subjects
cantaloupe, sanitation, Escherichia coli, hydrogen peroxide, chlorine
Abstract

There are several reports of outbreaks of food-borne disease through consumption of fruits contaminated at the surface with enteric pathogens. Microbial safety of fresh cut cantaloupes available in salad-bar operations is of concern. Surface charateristics of cantaloupe may affect bacterial attachment and the efficacy of washing treatments. Our objectives were to investigate changes in surface properties of sanitized cantaloupe and of Escherichia Coli ATCC 25922 attached to the external surface of inoculated cantaloupe. The external surface of cantaloupe before and after exposure to 1000 ppm chlorine or 5 % hydrogen peroxide solution were examined by scanning electron microscopy (SEM). SEM and direct plating onto agar media were used to observed microbial attachment and viability, respectively. Surface properties of Escherichia Coli ATCC 25922 were characterized using hydrophobic interaction chromatography (HIC) as revealed through bioluminescence ATP assay. Observation of the outer surface of cantaloupes showed a meshwork of raised uneven tissue (netting) separated by smooth polygonal areas of subsided epidermis (cuticle). Hydrogen peroxide and, to a lesser extent, chlorine treatment reduced the number of micrometer-sized debris and bacteria associated with the net and depressions in the cuticle. Most of the attached organisms were observed at the cuticle with lesser numbers found at the netting. Chlorine was more effective in reducing attached E. coli (£24 h after inoculation) at the netting or at the cuticle, compared to hydrogen peroxide treatment, SEM observation revealed morphological changes in organisms attached at the cuticle after exposure to hydrogen peroxide. Surface properties of E. coli were categorized as hydrophilic. These results suggest preferential attachment of bacteria to the cuticle layer at the cantaloupe surface, and bacteria attached at these areas appeared to be more resistant to detachment by washing treatments.

Published
2000

40. Critical Evaluation of Crispy and Crunchy Textures: A Review

Author

Tunick, Michael H., primary, Onwulata, Charles I., additional, Thomas, Audrey E., additional, Phillips, John G., additional, Mukhopadhyay, Sudarsan, additional, Sheen, Shiowshuh, additional, Liu, Cheng-Kung, additional, Latona, Nicholas, additional, Pimentel, Mariana R., additional, and Cooke, Peter H., additional

Published
2013
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41. Instrumental Textural Perception of Food and Comparative Biomaterials

Author

Onwulata, Charles I., primary, Pimentel, Mariana R., additional, Thomas, Audrey E., additional, Phillips, John G., additional, Tunick, Michael H., additional, Mukhopadhyay, Sudarsan, additional, Sheen, Shiowshuh, additional, Liu, Cheng-Kung, additional, Latona, Nicholas, additional, and Cooke, Peter H., additional

Published
2013
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