The Experts below are selected from a list of 36774 Experts worldwide ranked by ideXlab platform

Brijesh K. Tiwari - One of the best experts on this subject based on the ideXlab platform.

  • principles and recent applications of novel non thermal processing technologies for the Fish Industry a review
    Critical Reviews in Food Science and Nutrition, 2019
    Co-Authors: Yiming Zhao, María De Alba, Da-wen Sun, Brijesh K. Tiwari
    Abstract:

    Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of Fish, which is of high interest for the Fish Industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in Fish Industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of Fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.

  • Principles and recent applications of novel non-thermal processing technologies for the Fish Industry—a review
    Critical reviews in food science and nutrition, 2018
    Co-Authors: Yi‐ming Zhao, María De Alba, Da-wen Sun, Brijesh K. Tiwari
    Abstract:

    Thermal treatment is a traditional method for food processing, which can kill microorganisms but also lead to physicochemical and sensory quality damage, especially to temperature-sensitive foods. Nowadays consumers' increasing interest in microbial safety products with premium appearance, flavor, great nutritional value and extended shelf-life has promoted the development of emerging non-thermal food processing technologies as alternative or substitution to traditional thermal methods. Fish is an important and world-favored food but has a short shelf-life due to its extremely perishable characteristic, and the microbial spoilage and oxidative process happen rapidly just from the moment of capture, making it dependent heavily on post-harvest preservation. The applications of novel non-thermal food processing technologies, including high pressure processing (HPP), ultrasound (US), pulsed electric fields (PEF), pulsed light (PL), cold plasma (CP) and ozone can extend the shelf-life by microbial inactivation and also keep good sensory quality attributes of Fish, which is of high interest for the Fish Industry. This review presents the principles, developments of emerging non-thermal food processing technologies, and also their applications in Fish Industry, with the main focus on microbial inactivation and sensory quality. The promising results showed great potential to keep microbial safety while maintaining organoleptic attributes of Fish products. What's more, the strengths and weaknesses of these technologies are also discussed. The combination of different food processing technologies or with advanced packaging methods can improve antimicrobial efficacy while not significantly affect other quality properties under optimized treatment.

Mukesh Kumar - One of the best experts on this subject based on the ideXlab platform.

  • Supply Network Design to Address United Nations Sustainable Development Goals: A Case Study of Blockchain Implementation in Thai Fish Industry
    Journal of Business Research, 2020
    Co-Authors: Naoum Tsolakis, Denis Niedenzu, Melissa Simonetto, Manoj Kumar Dora, Mukesh Kumar
    Abstract:

    Abstract Sustainable Development Goals present an opportunity for industries to (re)design their supply chains. It is understood that digital technologies like blockchain can be helpful in achieving certain Sustainable Development Goals linked to livelihoods, food security, and the environment, by identifying issues and implementing interventions in real-time. However, there is limited understanding over data structure requirements for blockchain technology implementation in digitally-enabled food supply chains. Therefore, this research studies the design of blockchain-centric food supply chains that promote Sustainable Development Goals, within the context of the Thai Fish Industry. Key findings suggest that data asymmetry exists in supply chains to achieve Sustainable Development Goals. This research presents four design principles and an integrated technology implementation framework, derived from empirical data, for blockchain-centric food supply chains. The research outcome contributes to the supply chain management field and could ultimately impact the resilience of Fishery ecosystems and the achievement of Sustainable Development Goals.

Naoum Tsolakis - One of the best experts on this subject based on the ideXlab platform.

  • Supply Network Design to Address United Nations Sustainable Development Goals: A Case Study of Blockchain Implementation in Thai Fish Industry
    Journal of Business Research, 2020
    Co-Authors: Naoum Tsolakis, Denis Niedenzu, Melissa Simonetto, Manoj Kumar Dora, Mukesh Kumar
    Abstract:

    Abstract Sustainable Development Goals present an opportunity for industries to (re)design their supply chains. It is understood that digital technologies like blockchain can be helpful in achieving certain Sustainable Development Goals linked to livelihoods, food security, and the environment, by identifying issues and implementing interventions in real-time. However, there is limited understanding over data structure requirements for blockchain technology implementation in digitally-enabled food supply chains. Therefore, this research studies the design of blockchain-centric food supply chains that promote Sustainable Development Goals, within the context of the Thai Fish Industry. Key findings suggest that data asymmetry exists in supply chains to achieve Sustainable Development Goals. This research presents four design principles and an integrated technology implementation framework, derived from empirical data, for blockchain-centric food supply chains. The research outcome contributes to the supply chain management field and could ultimately impact the resilience of Fishery ecosystems and the achievement of Sustainable Development Goals.

Martin Wiedmann - One of the best experts on this subject based on the ideXlab platform.

  • Characterization and Pathogenic Potential of Listeria monocytogenes Isolates from the Smoked Fish Industry
    Applied and environmental microbiology, 2001
    Co-Authors: Dawn M. Norton, Janet M. Scarlett, Kelly Horton, David Sue, Joanne Thimothe, Kathryn J. Boor, Martin Wiedmann
    Abstract:

    This study was designed to evaluate the hypothesis that some of the Listeria monocytogenes subtypes associated with foods, specifically smoked Fish, may have an attenuated ability to cause human disease. We tested this hypothesis by using two different approaches: (i) comparison of molecular subtypes found among 117 isolates from smoked Fish, raw materials, Fish in process, and processing environments with subtypes found among a collection of 275 human clinical isolates and (ii) the evaluation of the cytopathogenicity of industrial isolates. Ribotyping and PCR-restriction fragment length polymorphism typing of the hlyA and actA genes differentiated 23 subtypes among the industrial isolates and allowed classification of the isolates into three genetic lineages. A significantly higher proportion of human isolates (69.1%) than industrial isolates (36.8%) were classified as lineage I, which contains human sporadic isolates and all epidemic isolates. All other industrial isolates (63.2%) were classified as lineage II, which contains only human sporadic isolates. Lineage I ribotypes DUP-1038B and DUP-1042B represented a significantly higher proportion of the human isolates than industrial isolates (5.1%). Lineage II ribotypes DUP-1039C, DUP-1042C, and DUP-1045, shown previously to persist in the smoked Fish processing environment, represented nearly 50% of the industrial isolates, compared to 7.6% of the human isolates. Representatives of each subtype were evaluated with a tissue culture plaque assay. Lineage I isolates formed plaques that were significantly larger than those formed by lineage II isolates. Isolates from the smoked Fish Industry representing three ribotypes formed no plaques or small plaques, indicating that they had an impaired ability to infect mammalian cells. While L. monocytogenes clonal groups linked to human listeriosis cases and outbreaks were isolated, our data also suggest that at least some L. monocytogenes subtypes present in ready-to-eat foods may have limited human-pathogenic potential.

Martin Wilcox - One of the best experts on this subject based on the ideXlab platform.

  • railways roads and the british white Fish Industry 1920 70
    Business History, 2012
    Co-Authors: Martin Wilcox
    Abstract:

    It is well known that the railways facilitated the development of the British Fishing Industry in the nineteenth century. Using sources only recently made available for research, this article explores the relationship between the Fish trade and railways in the twentieth century. It concludes that the eventual withdrawal of British Railways from Fish traffic was occasioned by the fact supply chains for many foodstuffs were revolutionised in the post-war period by the rise of large-scale processing industries and then multiple retailers, which mainly used road distribution. It was also, however, a product of the Fish trades’ fragmentation and divisions, and of failures of negotiation on both sides.

  • Railways, roads and the British white Fish Industry, 1920–70
    Business History, 2012
    Co-Authors: Martin Wilcox
    Abstract:

    It is well known that the railways facilitated the development of the British Fishing Industry in the nineteenth century. Using sources only recently made available for research, this article explores the relationship between the Fish trade and railways in the twentieth century. It concludes that the eventual withdrawal of British Railways from Fish traffic was occasioned by the fact supply chains for many foodstuffs were revolutionised in the post-war period by the rise of large-scale processing industries and then multiple retailers, which mainly used road distribution. It was also, however, a product of the Fish trades’ fragmentation and divisions, and of failures of negotiation on both sides.