ABSTRACT The Maillard Reaction (MR) is a non-enzymatic chemical reaction which results
in the linkage between the amino group of amino acids and the carbonyl group of reduced …

Salmonella is the leading cause of foodborne illnesses in the United States, and one of the
main contributors to salmonellosis is the consumption of contaminated poultry and poultry …

Fructooligosaccharide and inulin prebiotics are carbohydrate-based polymers derived from
natural sources that can be utilized by certain gastrointestinal tract bacteria but not by the …

Research on the impact of Maillard reaction products (MRPs) on microorganisms has been
reported in the literature for the last 60 years. In the current study, the impact of an MRP-rich …

Milk is widely consumed worldwide due to its high nutritional value, having possible
protection against infections and anti-inflammatory activity. Conversely, milk's vast …

Glycation reactions in food lead to the formation of the Amadori rearrangement product
(ARP) N-ε-fructosyllysine (fructoselysine, FL), which is taken up with the daily diet and …

Salmonella typhimurium cells were subjected to pulsed electric field (PEF) treatment at 25
kV/cm for 0–4 ms to investigate the effect of PEF on the cytoplasmic membrane lipids and …

An emerging consumer trend to purchase minimally heated and ready-to-eat food products
may result in processing methods that do not effectively reduce pathogenic populations …

Since foodborne diseases are one of the major causes of human hospitalization and death,
one of the main challenges to food safety is the elimination or reduction of pathogens from …

Abstract Salmonellosis in the United States is one of the most costly foodborne diseases.
Given that Salmonella can originate from a wide variety of environments, reduction of this …