Home About us Contact
|
Home About us Contact | ||
|
|
||
Industrial Processing (industrial + processing)
Selected AbstractsLichen extracts as raw materials in perfumery.FLAVOUR AND FRAGRANCE JOURNAL, Issue 2 2009Part 1: oakmoss Abstract A comprehensive review is presented on extracts of a lichen, oakmoss (Evernia prunastri), that are used in the fragrance industry. Analytical aspects are discussed in detail, from both qualitative and quantitative standpoints, mainly in relation to the industrial processing of the lichen. It is shown that more than 170 constituents have been identified so far in oakmoss extracts, including 47 depsides or depside-derived compounds and 25 triterpenes or steroids. A survey of industrially relevant synthetic products with an oakmoss odour is included. Toxicology issues related to the use of oakmoss extracts in cosmetics and fragrance formulations are critically reviewed. Copyright © 2009 John Wiley & Sons, Ltd. [source] Composition of European chestnut (Castanea sativa Mill.) and association with health effects: fresh and processed productsJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 10 2010Maria CBM De Vasconcelos Abstract Chestnut fruits are highly regarded and widely consumed throughout Europe, America and Asia. Various commercial forms are available, e.g. fresh and industrially processed. There have been various reviews on the composition of chestnut fruits but there has not been a comprehensive review of the different health benefits that this fruit can provide. This review is focused on the composition and associated health effects of European fresh chestnut (Castanea sativa Mill.) fruits and their home-processed and industrial products, e.g. boiled, roasted, frozen, and ,marron glacées'. We also expand the knowledge of chestnut uses by presenting data for other chestnut materials that have potential applications as new foods, as sources of antioxidants, and as sources of other useful bioactives. There is considerable literature data on nutrients in fresh chestnut fruits but less information on bioactive non-nutrients such as phenolics. Chestnuts are mostly consumed as processed forms, and the different types of processing clearly affect the nutrient and non-nutrient composition of the fruits. The benefits that this fruit can provide for human and animal health are numerous, but it is clear that improvements can be made for both production and quality of chestnut products, e.g. genetic selection and optimizing industrial processing. Copyright © 2010 Society of Chemical Industry [source] Chemical characterization of tomato pomaceJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 8 2006Marcos Del Valle Abstract Tomato-processing by-product, also known as tomato pomace, consists of peel and seeds and represents around 4% of the fruit weight. If these wastes remain unused, they not only add to the disposal problem but also aggravate environmental pollution. The aim of this paper is to evaluate the chemical composition of tomato pomace collected at different steps during industrial processing in order to assess the quality of this by-product. Twenty-one tomato pomace samples were considered for analysis. Samples corresponded to different steps during tomato processing for paste: seven after pulper, five after finisher, six before turbopress and three after turbopress. Samples were analyzed for moisture content, total and soluble sugars, protein, fat, soluble and total fiber, as well as mineral content. From the results obtained we can conclude that tomato pomace composition (in dry weight basis) is as follows: 59.03% fiber, 25.73% total sugars, 19.27% protein, 7.55% pectins, 5.85% total fat and 3.92% minerals. Copyright © 2006 Society of Chemical Industry [source] Evidence for the involvement of lipoxygenase in the oxidative processes associated with the appearance of green staining alteration in the Gordal oliveJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2003Lourdes Gallardo-Guerrero Abstract Lipoxygenase (LOX) activity and chloroplast pigment content were monitored during fruit growth in Gordal and Manzanilla olive varieties (Olea europaea regalis and Olea europaea pomiformis respectively). At all growth stages, LOX activity was greater in Gordal than in Manzanilla, and in both varieties, enzymatic activity peaks coincided with the maximum presence of oxidised chlorophyll pigments in the fruits. The higher lipid peroxidation potential measured directly in vitro and indirectly in vivo in the Gordal variety and its correspondence with higher contents of oxidised catabolites of chlorophyll suggested a greater tendency and sensitivity of this variety to oxidative processes. This could also explain the high organelle disorganisation levels reached during industrial processing of the fruit, allowing the formation of copper,chlorophyll complexes associated with the green staining alteration that affects Gordal olives. Copyright © 2003 Society of Chemical Industry [source] Effect of industrial processing on amino acid content of broccoliJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2001M Antonia Murcia Abstract The levels of amino acids in broccoli stems and florets before and after various blanching times (in the case of freezing) and after bottling have been studied to elucidate to what extent nutrient quality is affected by industrial processing. The following amino acids (mg,kg,1 fresh weight) were identified by ion exchange chromatography in raw broccoli florets: glutamine (1338), proline (732), asparagine (578), valine (310), arginine (296), isoleucine (204), threonine (169), leucine (166), phenylalanine (159), aspartic acid (140), lysine (127), alanine (122), tyrosine (105), S -methylcysteine (96), histidine (89), ornithine (59), glutamic acid (44), ,-aminobutyric acid (31), glycine (11) and serine (0.2). Raw stems contained the same amino acids but at lower levels (p,<,0.05). The levels of all these amino acids fell during both industrial processes studied (bottling and freezing after blanching for 60, 90, 120 and 150,s), particularly in the frozen samples (losses of 50,70% in the florets and 20,50% in the stems). In summary, losses of broccoli amino acids were lower if blanching times were kept short. The optimal blanching time at 94,°C for florets and stems intended for freezing was 90,s, and this did not result in any great loss of nutritional value related to amino acid content. Bottled florets had greater nutritional value than those frozen after being exposed to the longest blanching times (120 and 150,s). © 2001 Society of Chemical Industry [source] Plant cell calcium-rich environment enhances thermostability of recombinantly produced ,-amylase from the hyperthermophilic bacterium Thermotoga maritimeBIOTECHNOLOGY & BIOENGINEERING, Issue 5 2009Monica C. Santa-Maria Abstract In the industrial processing of starch for sugar syrup and ethanol production, a liquefaction step is involved where starch is initially solubilized at high temperature and partially hydrolyzed with a thermostable and thermoactive ,-amylase. Most amylases require calcium as a cofactor for their activity and stability, therefore calcium, along with the thermostable enzyme, are typically added to the starch mixture during enzymatic liquefaction, thereby increasing process costs. An attractive alternative would be to produce the enzyme directly in the tissue to be treated. In a proof of concept study, tobacco cell cultures were used as model system to test in planta production of a hyperthermophilic ,-amylase from Thermotoga maritima. While comparable biochemical properties to recombinant production in Escherichia coli were observed, thermostability of the plant-produced ,-amylase benefited significantly from high intrinsic calcium levels in the tobacco cells. The plant-made enzyme retained 85% of its initial activity after 3,h incubation at 100°C, whereas the E. coli -produced enzyme was completely inactivated after 30,min under the same conditions. The addition of Ca2+ or plant cell extracts from tobacco and sweetpotato to the E. coli -produced enzyme resulted in a similar stabilization, demonstrating the importance of a calcium-rich environment for thermostability, as well as the advantage of producing this enzyme directly in plant cells where calcium is readily available. Biotechnol. Bioeng. 2009; 104: 947,956. © 2009 Wiley Periodicals, Inc. [source] | ||||||||||