Introduction: Small tip fast recovery (STFR) imaging has been proposed recently as a potential alternative to balanced steady state free precession (bSSFP). STFR relies on a tailored “tip-up” RF pulse (Fig. 1(a)) to achieve comparable signal level and image contrast as bSSFP, but with reduced banding artifacts [1]. 2D STFR imaging can use fast 2D tailored pulses (e.g., spiral) in combination wi...

Changes during the spoilage of fermented cucumber pickles have been attributed to the metabolism of different yeasts and bacteria. In this study six organisms isolated from commercial spoiled cucumber pickles were evaluated for their possible role in primary and secondary cucumber fermentations. The ability of the yeasts Issatchenkia occidentalis and Pichia manshurica to utilize lactic and acet...

Labels certify that a product meets some standard for quality, but often consumers are unsure of the exact standard that the label represents. Focusing on the case of eco-labels for environmental quality, we show how even small amounts of uncertainty can create consumer confusion that reduces or eliminates the value to firms of adopting voluntary labels. First, consumers are most suspicious of ...

Geobacillus stearothermophilus is the main thermophilic spore former involved in flat sour spoilage of canned foods. Three typing methods were tested and applied to differentiate strains at intra-species level: panC sequence analysis, REP-PCR and M13-PCR. panC gene was highly conserved within the studied strains, suggesting a low intra-specific diversity. This was supported by REP-PCR primary a...

Lactobacillus sakei subsp. carnosus was predominant in the spoilage flora of sliced, vacuum-packed, smoked, oven-cooked turkey breast fillets which developed mild, sour spoilage flavors after 4 weeks storage at 4 degrees C. In contrast, Leuconostoc mesenteroides subsp. mesenteroides predominated in the spoilage flora of sliced, vacuum-packed, unsmoked, boiled turkey breast fillets from the same...

Pediocin PA-1 is a member of the class IIa bacteriocins, which show antimicrobial effects against lactic acid bacteria. To develop an improved version of pediocin PA-1, reciprocal chimeras between pediocin PA-1 and enterocin A, another class IIa bacteriocin, were constructed. Chimera EP, which consisted of the C-terminal half of pediocin PA-1 fused to the N-terminal half of enterocin A, showed ...

In this work we analyze the spoiling potential of Meyerozyma guilliermondii in yogurt. The analysis was based on contaminated samples sent to us by an industrial laboratory over two years. All the plain and fruit yogurt packages were heavily contaminated by yeasts, but only the last ones, containing fermentable sugars besides lactose, were spoiled by gas swelling. These strains were unable to g...

The aim of the present study was to develop an electronic nose for the quality control of red meat. Electronic nose and bacteriological measurements are performed to analyse samples of beef and sheep meat stored at 4°C for up to 15 days. Principal component analysis (PCA) and support vector machine (SVM) based classification techniques are used to investigate the performance of the electronic n...

The spoilage potential of eight bacterial groups/species (Serratia spp., Hafnia alvei, Brochothrix thermosphacta, Carnobacterium maltaromaticum, Shewanella baltica, Lactococcus piscium, Photobacterium phosphoreum, "other Enterobacteriaceae" [containing one strain of Moellerella sp., Morganella sp. and Pectobacterium sp.]) isolated from spoiled raw salmon fillets stored under modified atmosphere...

PURPOSE To retrospectively evaluate the conspicuity of liver lesions in a fluoroscopic spoiled gradient echo (GRE) and a balanced steady-state free precession (SSFP) magnetic resonance imaging (MRI) sequence. MATERIALS AND METHODS In all, 103 patients with hepatocellular carcinomas (HCC) (41) or liver metastases (67) were treated using MR-guided radiofrequency ablation in a wide-bore 1.5 T sc...