Tyrosinase, Laccase, and Peroxidase in Mushrooms (Agaricus, Crimini, Oyster, and Shiitake)

Enzyme assays and electrophoresis were used to monitor the activity of tyrosinase, laccase, and peroxidase in Agaricus bisporus (common cultivated button mushrooms and Crimini mushrooms), Oyster, and Shiitake mushrooms. The three enzymes could be differentiated using specific substrates and inhibitors. Tyrosinase seemed to be the major phenol oxidase in the Agaricus strains, while Oyster and Shiitake mushrooms had much lower levels. Peroxidase activity was low or undetectable in all types examined. Control of enzymatic browning in different mushroom types may depend upon the distribution of different oxidases within any given type.     

Use of Sodium Bicarbonate and Increased Liquid Levels in Baked Products Containing Sour Mash Corn Dried Distillers' Grains

The effect of using sodium bicarbonate (NaHCO₃) as an alkalizing agent and additional liquid in oatmeal muffins containing 17%, 33%, and 40% flour replacement levels of sour mash corn DDGS was investigated. Addition of NaHCO₃ improved volume while increased liquid levels improved mouth-feel and product appearance. Consumer testing of yeast leavened dinner rolls, nut rolls, oatmeal muffin and carrot coconut breads containing NaHCO₃ and additional liquid indicated that products were acceptable and that increased sodium levels due to NaHCO₃ could be reduced by eliminating salt either partially or totally from the formulations.     

Characterization of Interfacial Reactions Between β-Al2O3 and Y2O3-Partially-Stabilized ZrO2

The interfacial reaction between Y₂O₃-partially-stabilized ZrO₂ and α-Al₂O₃ was studied. It was noted that α-Al₂O₃ forms inside the periphery of the β-Al₂O₃ grains; its formation suggests the loss of Na₂O from the p-Al₂O₃, either by evaporation or by dissolution in the ZrO₂ matrix. The presence of Na₂ZrO₃ is suspected.     

GROWTH OF ESCHERICHIA COLI O157:H7 AND SALMONELLA SEROVARS ON RAW BEEF, PORK, CHICKEN, BRATWURST AND CURED CORNED BEEF: IMPLICATIONS FOR HACCP PLAN CRITICAL LIMITS

Small amounts (10–25 g; 6.3–20.8 cm² inoculated area) of raw ground beef, intact beef, pork and chicken (dark and white meat),and bratwurst and cured corned beef were inoculated with Salmonella serovars and Escherichia coli O157:H7, refrigerated 24 h at 5C, and then held either at 10C (± 1C) for up to 8 h or at room temperature (22C ± 2C) for up to 2 h. Except for a 0.2 log CFU increase in Salmonella serovars in ground beef during 2 h at room temperature, pathogens did not grow. Results of trials with commercial amounts of beef, pork, chicken, ground beef and bratwurst exposed to 10C for 8 h or 22C for 2 h also showed no pathogen growth. Potential critical limits for processing of previously refrigerated raw meat products are exposure temperatures between 5 and 10C for not more than 8 h or between 5 and 22C for not more than 2 h.     

The effect of hair care products on dandruff

Although the role of micro-organisms located on the surface of the scalp is disputed by some authors, lipolytic organisms within the hair follicle may still be implicated in the causation of dandruff. Scale formation appears to be an adaptive response to threshold scalp irritation, taking the form of minimal parakeratosis possibly induced by products of lipolysis permeating thin regions of the horny layer. No single pathogen is yet clearly identifiable but effective anti-dandruff compounds display good antimicrobial activity against the typical lipolytic scalp microflora; this activity is retained in the presence of sebum and a feature of the most efficacious anti-dandruff agents is their good substantivity to the epidermal horny layer.
L'action des produits capillaires sur les pellicules