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Food
Kinds of Food Terms modified by Food Selected AbstractsCOMMUNITY, OBLIGATION, AND FOOD: LESSONS FROM THE MORAL GEOGRAPHY OF INUITGEOGRAFISKA ANNALER SERIES B: HUMAN GEOGRAPHY, Issue 3 2010Nicole Gombay ABSTRACT. Using Inuit as an illustration, this article discusses what it means to live in community, and argues that by taking people's moral geographies into account one may understand more fully the make-up of community. The article maintains that their moral geography creates a feeling among Inuit of obligation for the other. It is this obligation that serves as the basis for community. The article theorizes about the implications of internalized mores based on obligation, and discusses how, in contrast to the concept of rights, such mores contribute to the formation and maintenance of community. The article concludes that developing a situated understanding of people's moral geographies may help to expand our comprehension of community construction and maintenance. [source] Graph-based interaction in a fuzzy object oriented databaseINTERNATIONAL JOURNAL OF INTELLIGENT SYSTEMS, Issue 7 2001Gloria Bordogna In this paper, the definition of graph-based operations to select and browse a fuzzy object oriented database which manages both crisp and fuzzy information is proposed. The underlying data model is a fuzzy graph-based model (FOOD), previously defined by Bordogna et al., within fuzzy set theory and possibility theory. The evaluation mechanism of the graph-based operations is formalized in terms of graph transformations and fuzzy pattern matching. © 2001 John Wiley & Sons, Inc. [source] FOOD AND AGRICULTURE ORGANISATION (FAO): Regional ConferenceAFRICA RESEARCH BULLETIN: ECONOMIC, FINANCIAL AND TECHNICAL SERIES, Issue 4 2010Article first published online: 4 JUN 2010 No abstract is available for this article. [source] LETHALITY CONTRIBUTION FROM THE TUBULAR HEAT EXCHANGER DURING HIGH-TEMPERATURE SHORT-TIME PROCESSING OF A MODEL LIQUID FOODJOURNAL OF FOOD PROCESS ENGINEERING, Issue 4 2004G.B. AWUAH ABSTRACT Experiments were conducted using Bacillus stearothermophilus spores in 0.5% w/w carboxymethylcellulose suspension to evaluate come-up contributions from the tubular heat exchanger. A lab-scale UHT/HTST simulator that allowed samples to be collected at the exit of the heat exchanger and holding tube was used with operating temperatures up to 270F. The bulk mean residence time in the heat exchanger ranged from 30 to 89 sec, while that in the holding tube ranged from 4 to 14 sec. It was observed that between 40% and 51% of the cumulative lethality () at the exit of the holding tube, was contributed by come-up in the tubular heat exchanger. This come-up contribution was determined on the basis of having anof 8.5 min in the holding tube alone. It was evident that come-up lethality will depend on product initial temperature, residence time and temperature history in the heat exchanger, with higher temperatures obviously contributing more lethality. Therefore, the entire aseptic system becomes even more complex since several critical parameters need to be monitored, controlled and documented. Experimental data compared favorably with computer-simulated data using the AseptiCALÔ software, with the software package giving more conservative results. Ultimately, come-up credit (CUC) should be tested on a pilot scale or industrial setup by way of reduced residence time (i.e. increased fluid flow rate), reduced holding tube length or temperature in order to determine if CUC can be applied towards the lethality required for the product. Monitoring and control devices become critical to ensure consistency and reproducibility in product residence time and time,temperature history, in the tubular heat exchanger. [source] THERMAL PROCESS EVALUATION OF RETORTABLE POUCHES FILLED WITH CONDUCTION HEATED FOODJOURNAL OF FOOD PROCESS ENGINEERING, Issue 5 2002MARCELO CRISTIANINI ABSTRACT Two models using the finite element technique (FE) and another using an analytical solution to solve the 3-dimensional heat conduction equation for a finite plate were built. FE models were built considering the actual pouch shape and retort temperature profile. Chi-square and regression lines were obtained for each set of temperatures generated by the models against experimental data. A mass average sterilizing value of 9.9 min was estimated when a critical point sterilizing value was at 8.7 min using the 3-Dimensional FE model. Close agreement was found among the three models for heating phase. Using actual retort temperature profile made FE models more accurate than the one using analytical solution, especially for cooling phase. [source] NEW GENERATION OF HEALTHY SNACK FOOD BY SUPERCRITICAL FLUID EXTRUSIONJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2010K.Y. CHO ABSTRACT A supercritical fluid extrusion (SCFX) process has been successfully developed for the production of a novel healthy snack containing 40,60 wt% protein with unique porous structure and texture. Supercritical carbon dioxide (SC-CO2) injection rate and product temperature at the die were found to be critical to control the expansion and texture of the final product. Maximum cross-sectional expansion was obtained at 0.3 wt% added SC-CO2, whereas more uniform internal structure was achieved at 0.7 wt% SC-CO2 level. As whey protein concentrate (80 wt%) concentration was increased from 52.8 to 78.2 wt% in the formulation, the cross-sectional expansion of baked and fried products increased by 65.8 and 44.4%, respectively. It was observed that lower viscosity of whey protein compared with starch decreased expansion but helped enhance further expansion during post-extrusion drying. The finding showed that an extrusion process at the temperature below protein denaturation temperature using SC-CO2 can help to prevent hard texture due to the thermosetting property of whey protein and to create a uniformly expanded structure. The textural properties of SCFX chips were comparable to commercial extruded or fried chip products. PRACTICAL APPLICATIONS The American snack market is one of fast-growing markets in the world as snacking becomes more popular. Because of the increasing concerns about health, there is also an increasing demand for new healthy snacks as an alternative for fried starch-based snacks with low nutrient density. This study shows the potential of supercritical fluid extrusion (SCFX) technology for healthy snack food production containing whey protein. SCFX chips had uniform cellular microstructure that cannot be obtained using conventional steam-based extrusion. As supercritical carbon dioxide can deliver certain flavors, an expanded snack not only with high nutrient density and unique texture but also with encapsulated flavors can be produced using the SCFX process and can be marketed as a novel healthy snack. [source] EVALUATION OF IDEAL WINE AND CHEESE PAIRS USING A DEVIATION-FROM-IDEAL SCALE WITH FOOD AND WINE EXPERTSJOURNAL OF FOOD QUALITY, Issue 3 2005MARJORIE KING ABSTRACT Most information regarding the suitability of wine and cheese pairs is anecdotal information. The objective of this research was to provide recommendations based on scientific research for the most desirable "wine & cheese pairs" using nine award-winning Canadian cheeses and 18 BC wines (six white, six red and six specialty wines). Twenty-seven wine and food professionals rated the wine and cheese pairs using a bipolar structured line scale (12 cm). The "ideal pair," scored at the midpoint of the scale, was defined as a wine and cheese combination where neither the wine nor the cheese dominated. For each cheese, mean deviation-from-ideal scores were determined and evaluated by analysis of variance. Scores closest to six were considered "ideal," while higher or lower scores represented pairs where the "wine" or the "cheese" dominated, respectively. In general, white wines had mean scores closer to six ("ideal") than either the red or specialty wines. The late harvest, ice and port-type wines were more difficult to pair . Judges varied considerably in their individual assessments reflecting a high degree of personal expectation and preference. [source] MICROALGAE AND CYANOBACTERIA: FOOD FOR THOUGHT,JOURNAL OF PHYCOLOGY, Issue 2 2008Miroslav Gantar In non-Western civilizations, cyanobacteria have been part of the human diet for centuries. Today, microalgae and cyanobacteria are either produced in controlled cultivation processes or harvested from the natural habitats and marketed as food supplements around the world. Cyanobacteria produce a vast array of different biologically active compounds, some of which are expected to be used in drug development. The fact that some of the active components from cyanobacteria potentially have anticancer, antimicrobial, antiviral, anti-inflammatory, and other effects is being used for marketing purposes. However, introduction of these products in the form of whole biomass for alimentary purposes raises concerns regarding the potential toxicity and long-term effects on human health. Here, we review data on the use of cyanobacteria and microalgae in human nutrition and searched for available information on legislature that regulates the use of these products. We have found that, although the quality control of these products is most often self-regulated by the manufacturers, different governmental agencies are introducing strict regulations for placing novel products, such as algae and cyanobacteria, on the market. The existing regulations require these products to be tested for the presence of toxins, such as microcystin; however, other, sometimes novel, toxins remain undetected, and their long-term effects on human health remain unknown. [source] EFFECT OF EXPOSURE TO THE AROMA OF A PRELOAD ON SUBSEQUENT INTAKE OF A FOOD WITH THE SAME AROMAJOURNAL OF SENSORY STUDIES, Issue 4 2002J.-X. GUINARD ABSTRACT We tested the hypothesis that exposure to an aroma through a food or beverage in the first part of a meal (preload) would reduce the consumption of a food with the same aroma in the second portion of the meal, because of olfactory-specific satiety. In a first experiment, 35 young, normal-weight adults participated in 2 lunch sessions during which they consumed a fixed preload of either ranch-flavored or plain potato chips and sparkling water, followed by ad libitum consumption of a pasta salad with ranch dressing and sparkling water. In the second experiment, 33 subjects consumed a fixed preload of either lemon-flavored or plain sparkling water and pasta salad with ranch dressing, followed by ad libitum consumption of lemon-flavored yogurt and plain sparkling water. No difference was observed in the amount of food consumed (corrected for session order effects) as a function of prior exposure to ranch flavor in the chips or lemon flavor in the water. We conclude that exposure to a preload aroma may not have a significant effect on subsequent intake of a food with the same aroma. [source] INFLUENCE OF MEASUREMENT TECHNIQUE, TEST FOOD, TEETH AND MUSCLE FORCE INTERACTIONS IN MASTICATORY PERFORMANCEJOURNAL OF TEXTURE STUDIES, Issue 1 2007FLÁVIA RIQUETO GAMBARELI ABSTRACT The role of texture and flavors in mastication is evident, but it is difficult to understand the interactions among food properties, oral physiology and perception. Mastication results from rhythmic mandibular movements. The teeth and masticatory muscles together form the mechanism whereby the food particles are fragmented. Masticatory performance and efficiency are defined as the capacity to reduce natural or artificial test materials during mastication, or by counting the number of strokes required to reduce food, respectively. Foods eaten for nourishment are very different from the industrial test materials used to quantify masticatory performance, thus, divergences could arise if the chewable material can or cannot be swallowed. This study presents a synopsis of masticatory performance methods, which is also related to muscle force, number of teeth and test chewing substance diversity. PRACTICAL APPLICATIONS The attributes of food, such as appearance, flavor and texture, as well as its interaction with saliva, number of teeth and conditions of the biomechanical system, influence the chewing process. In addition, reflex control and cognition can influence food perception and breakdown in the mouth. Food acceptability and choice depend on sensory properties of the food, which are perceived during chewing and swallowing. Masticatory performance and maximal occlusal force measurement may provide essential information that could lead to an appropriate diagnosis as regards masticatory function. Masticatory efficiency and performance can be measured to determine the individual's capacity to comminute a natural or a chewable test material. A material with uniform properties that can be reliably reproduced is essential to provide an ideal test bolus for the scientific study of masticatory effectiveness. [source] COMPARISON OF PHYSICAL PROPERTIES OF AGAR, LOW GEL STRENGTH AGAR AND GELATIN, AS SUPPLEMENTARY FOOD FOR PEOPLE WITH SWALLOWING DIFFICULTYJOURNAL OF TEXTURE STUDIES, Issue 4 2002ATSUKO IGARASHI ABSTRACT Low gel strength agar (LGSA), recently developed as a supplementary food for swallowing was compared with ordinary agar and gelatin. LGSA was developed to have physical properties close to that of gelatin, while keeping one property of agar, i. e. its setting temperature which can be controlled comparatively easier than gelatin. Each specimen was prepared with and without orange flavor. After determination of their basic properties, i. e. hardness, adhesiveness, cohesiveness and gumminess, three samples of two flavors, six in all, were studied for ease of swallowing using electromyography and sensory evaluation, on middle age (40 to 60 years old) and senior age (60 to 70 years old) subjects. Those experiments revealed nearly the same results with all samples, except for a slight difference in gumminess in LGSA and gelatin. No significant difference in electromyograms were noted in six samples or with age of subjects. It is feasible to employ agar materials together with gelatin in institutions whose members have swallowing disorders. [source] VARIATIONS IN FLEXURAL AND COMPRESSIVE FRACTURE BEHAVIOR OF A BRITTLE CELLULAR FOOD (DRIED BREAD) IN RESPONSE TO MOISTURE SORPTIONJOURNAL OF TEXTURE STUDIES, Issue 5 2000Y. P. CHANG Mechanical properties of dried bread (a cellular baked product) equilibrated at different water activities (Aw) were measured using three-point bending and uniaxial compression to compare their responses to moisture sorption. The glass-to-rubber transition was clearly demarcated in all the mechanical property-Aw curves, although there were differences in critical Aw (0.32,0.56) at which the dramatic changes in mechanical properties occurred. The role of water appeared to be strictly that of a plasticizer where flexural mechanical parameters were concerned, leading to reduced modulus and fracture stress but increased fracture strain with increasing Aw. Uniaxial compression tests revealed moisture-induced mechanical antiplasticization effects on the material in the glassy state which resulted in maximum compressive fracture stress but minimum fracture strain over the Aw range from 0,0.56. Compressive modulus apparently was not affected much by moisture sorption up to an Aw of 0.43, above which it decreased sharply. [source] THE THEOLOGY OF FOOD: EATING AND THE EUCHARIST by Angel F. Méndez MontoyaNEW BLACKFRIARS, Issue 1031 2010TIM GORRINGE No abstract is available for this article. [source] EXPERIMENTAL VACUUM SPRAY DRYING OF PROBIOTIC FOODS INCLUDED WITH LACTIC ACID BACTERIAJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 6 2009YUTAKA KITAMURA ABSTRACT This research aims to develop a vacuum spray dryer (VSD) that performs spray drying in a vacuumed drying tower at a lower temperature than the conventional spray drying. The VSD operational drying temperatures for the probiotic foods containing lactic acid bacteria were determined by the relationships between the temperature and the vapor pressure, and were correlated by Clapeyron's equation. The drying of the fermented milk starter at 35C drying tower was experimentally possible; however, powder from the lactic fermenting beverage was not obtained even at 50C, which resulted from the lower glass transition temperature of the material. Compared with ATP concentration of the fermented milk starter before and after the VSD drying, the lower the drying temperature, the higher the microbial activity is retained. The ATP ratio as 30% of the raw materials shows the high feasibility of VSD for dairy processing. PRACTICAL APPLICATIONS During the spray drying of liquid or slurry food, the heat-sensitive functional ingredients such as vitamin, enzyme or bacteria are usually degraded or lost because of the contact with hot air between 120 and 180C. Markets need food powder that involves a lot of functional materials and a long shelf life for the expansion of healthy food. The experimental vacuum spray dryer (VSD) showed a potential to dry probiotic foods involving lactic acid bacteria without their inactivation. Although the lactic acid bacteria contained in the powder at 35C,VSD was 30% of the raw material, it is more economical than using the liquid type fermented milk starter. With some mechanical or operational modifications for the high moisture content and low recovery ratio of the powder, VSD is applicable for dairy processing factories. [source] PERCEPTION OF IRRADIATED FOODS AMONG STUDENTS (SECONDARY, UNIVERSITY [FOOD SCIENCE AND NONFOOD SCIENCE]) AND ADULTS IN ARGENTINAJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2008ALEJANDRA FLORES ABSTRACT A survey on beliefs and purchase intent of irradiated foods was conducted among 300 Argentine students, covering secondary/high school, food science and nonfood science university, and 100 nonstudent adults. Other factors considered were the type of information provided (introductory, process description and benefits) and the city of residence (small agricultural city and big city). The most important benefits were considered to be microorganism reduction and improved sanitation. On the other hand, insecurity and doubts were the main reasons why respondents would not buy these foods. Only 14% said they would definitely buy irradiated foods. Considering their doubts and insecurities, it is probable that if these respondents see a food labeled as "irradiated," they would not choose to buy it. Within developing countries such as Argentina, the promotion of this technology by government agencies would be very costly, and at present, these costs would not seem to be justified. PRACTICAL APPLICATIONS The negative perceptions of consumers would hinder the successful implementation of food irradiation. The doubts or insecurities that consumers of developing countries have are similar to those that consumers of developed countries have. Most respondents answered that irradiated foods should be labeled as such. If food irradiation was to be pursued further, the place to start would be in food science curricula as this is the basis of future professionals in charge of researching its use and/or implementing the process. [source] MODELING DIMENSIONAL SHRINKAGE OF SHAPED FOODS IN FLUIDIZED BED DRYINGJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2 2005WIJITHA SENADEERA ABSTRACT Three particular geometrical shapes of parallelepiped, cylinder and sphere were selected from cut beans (length : diameter = 1:1, 2:1, 3:1), potatoes (aspect ratio = 1:1, 2:1, 3:1) and peas, respectively. The dimensional shrinkage behavior was studied in a batch fluidized bed at three drying temperatures of 30, 40 and 50C. Relative humidity of hot air was kept at 15%. Dimensional shrinkage was plotted using a nondimensional moisture ratio and the shrinkage behavior of the selected foods was modeled with simple mathematical models. [source] EFFECTS OF OVEN HUMIDITY ON FOODS BAKED IN GAS CONVECTION OVENS,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2004J. XUE ABSTRACT Bread, cakes, and cookies were baked in direct- and indirect-gas fired, foodservice style convection ovens. Oven humidity was varied by including different numbers of perlite and water dummy loads during baking. Oven, product, and dummy temperatures were continuously recorded during baking, as was oven humidity. The properties of the finished baked foods were measured. Increased oven humidity resulted in products with higher yield, greater volume or spread, lighter color, and reduced firmness. [source] VISCOUS PROPERTIES OF TARO FLOUR EXTRUDED WITH WHEY PROTEINS TO SIMULATE WEANING FOODS,JOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 3 2002C. I. ONWULATA Taro flour, derived from the corm of Colocasia Esculenta cv. Lehua, a root tuber grown in the tropical regions of the world, was extruded with whey protein concentrate (WPC), whey protein isolate (WPI) or lactalbumin (LAC), to derive blends containing 20% protein, simulating the protein content of some weaning foods. Taro flour is unique because of its extremely small particle size (1,5 micron) and high mucilage or gum content, making it a possible replacement for corn or wheat starch in weaning foods. Extrusion processing temperatures were from 100 to 130C and moisture of the feed blends was held constant at 18%. The extrudates were pulverized, made into powders, and rehydrated to make a paste. Viscosities of the feed blends before extrusion and the pastes made from the extrudates were determined using a Rapid Visco Analyzer (RVA) to determine peak, final, and breakdown viscosities. Water solubility and absorption indices were also determined. Extrudates made from taro containing whey products expanded more than taro alone; were easier to grind into powders; and rehydrated readily in water to form pastes. Before extrusion, the peak viscosities of the blends were 5000, 2600, 1600, 1600 cP for taro flour, taro with WPI, taro with WPC, or taro with LAC, respectively. After extrusion cooking, the viscosities for taro flour, taro with WPI, taro with WPC, or taro with LAC were 110, 65, 70 or 90 cP, respectively. Taro extrudates without protein absorbed the most water, and were more soluble than products containing whey proteins or LAC. The addition of whey proteins reduced peak viscosities, but WPI and taro pastes were characteristic of weaning foods. Both extrusion cooking and the [source] FREE-SPACE MICROWAVE MEASUREMENT of LOW MOISTURE CONTENT IN POWDERED FOODSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 1 2000RAM M. NARAYANAN A free-space microwave transmission technique has been developed and tested for rapid inline noninvasive measurement of the moisture content of various types of food powders. the basis of this technique is the relation between the attenuation of X-band microwave radiation through a sample of the food powder to its moisture content by weight. Since food powders generally lose their utility and desirable properties, such as flowability and resistance to spoilage, at lower levels of moisture content, typically 3,7%, special techniques must be developed in order to accurately characterize the moisture content at these low levels. One such technique is to use frequency averaging to enhance the accuracy of the measurements to avoid multiple reflection effects prevalent in low-loss low-moisture attenuation measurements. This technique was implemented in the moisture content estimation. Overall accuracies in moisture content estimation are generally less than 1%, although in some cases, accuracies are in the vicinity of 5%. [source] FOREIGN BODY DETECTION IN FOODS USING THE ULTRASOUND PULSE/ECHO METHODJOURNAL OF FOOD QUALITY, Issue 4 2004BOSEN ZHAO ABSTRACT A "Foreign Body" (FB) is any undesirable piece of solid matter (metal, glass, stone, plastic) present in a food product. It is naturally desirable by the food industry that all FBs are detected and removed before they reach the customer. A FB detector was developed based on the ultrasound pulse/echo method. Unlike the time-gating for flaw detection by nondestructive testing (NDT), a FB is detected by examining the amplitude ratios between the echoes from the container's outer and inner surfaces. Experimental results are presented to demonstrate the ability of the proposed system to detect glass pieces in packed beverages and other foods. [source] ANTIMICROBIAL RESISTANCE IN SALMONELLA ENTERITIDIS ISOLATED FROM FOODS INVOLVED IN HUMAN FOODBORNE OUTBREAKS THAT OCCURRED IN THE SOUTH OF BRAZIL, 1999,2000JOURNAL OF FOOD SAFETY, Issue 3 2005M. P. GEIMBA ABSTRACT Antimicrobial resistance was determined for 73 isolates of Salmonella enteritidis isolated from foods involved in human foodborne outbreaks that occurred in the South of Brazil, from 1999 to 2000. The isolates were individually tested against 10 antimicrobial agents using a disc diffusion method. Most isolates were susceptible to all drugs tested. No S. enteritidis isolates were resistant to sulfamethoxazole/trimethoprim or chloramphenicol. The predominant resistance observed was to streptomycin (S) (37%), gentamicin (GEN) (13.7%) and nalidixic acid (NAL) (13.7%), while intermediate resistance was observed most often for tetracycline (53.4%), neomycin (NEO) (30.1%) and GEN (15.1%). Resistance was verified in 40 isolates (54%), which were grouped in 15 different patterns. Multiple resistance was presented in 17 (23%) of the isolates, and one isolate exhibited resistance to four drugs (NEO, kanamycin, S and NAL), demonstrating the involvement of multiresistant S. enteritidis strains with foodborne outbreaks. [source] AEROBIC PLATE COUNTS OF PHILIPPINE READY-TO-EAT FOODS FROM TAKE-AWAY PREMISESJOURNAL OF FOOD SAFETY, Issue 2 2005MA. PATRICIA V. AZANZA ABSTRACT The Aerobic Plate Counts (APCs) of some Philippine ready-to-eat (RTE) foods from take-away premises were established for the first time within the context of using the information for the development of Philippine microbial guidelines for RTE foods. The calculated APCs for most of the RTE foods analyzed in the study were ,,10,5 cfu/unit of food sample. Among the reasons cited to explain higher APC values were: use of raw ingredients for the final product, temperature abuse during vending, inadequate cooking and use of leftovers. It was recommended that the generally acceptable microbial guideline value for APC of RTE foods set at <,105 cfu/unit be adapted locally until more precise microbial criteria for this food type could be developed through an appropriate scientific process. [source] CYTOTOXICITY ASSESSMENT OF BACILLUS STRAINS ISOLATED FROM STREET-VENDED FOODS IN JOHANNESBURG, SOUTH AFRICAJOURNAL OF FOOD SAFETY, Issue 2 2002F.M. MOSUPYE ABSTRACT Twenty-one isolates each of Bacillus (B.) cereus, B. licheniformis and B. subtilis from street foods, collected in central Johannesburg, were randomly selected to test for cytotoxicity against McCoy 5A Mouse cells using a 3-(4,5-dimethylthizol-2-yl)-2,5-diphenyltetrazolium bromide assay, and observation by confocal scanning laser microscopy (CSLM) and scanning electron microscopy (SEM). Forty-eight percent of B. cereus, 33% of B. licheniformis and 19% of B. subtilis strains produced cytotoxic compounds. For B. cereus strains, all supernatants exhibiting cytotoxic effects were inactivated by heat treatment at 121C for 15 min. By contrast, 24% of B. licheniformis and 10% of B. subtilis supernatants exhibited cytotoxic effects following heat treatment. CSLM and SEM showed that McCoy cells treated with cytotoxic supernatants exhibited leakage and necrosis. Presence of B. cereus, B. licheniformis and B. subtilis in street foods in high numbers may pose potetnial safety risks due to production of cytotoxic compounds. [source] DIFFERENTIATION OF SUPRAHYOID ACTIVITY PATTERNS DURING SWALLOWING OF UMAMI-TASTING FOODSJOURNAL OF SENSORY STUDIES, Issue 6 2006YOZO MIYAOKA ABSTRACT In the preceding study, the present authors differentiated the activity patterns of the suprahyoid (SH) muscles during pharyngeal swallowing of tasty and tasteless foods by using "TP" values that assigned activity of electromyograms (EMG) to a standardized time scale. In the present study, we calculated not only the TP values but also the InP values (by subtracting the preceding TP-10 values from TP) to analyze activity patterns of the SH EMG during pharyngeal swallowing of foods dissolved in unitary (monosodium glutamate [MSG] and disodium inosine-5,-monophosphate [IMP]) and binary (MSG + IMP) "umami-" tasting solutions of low and high concentration. We found that SH activity patterns differed slightly between low and high concentration of unitary and binary umami-tasting foods, but that SH activity patterns measured while swallowing umami-tasting foods did not differ from those measured while swallowing sweet- or salty-tasting foods, or tasteless food. [source] SENSORY CHARACTERISTICS OF CHEMICAL COMPOUNDS POTENTIALLY ASSOCIATED WITH BEANY AROMA IN FOODS,JOURNAL OF SENSORY STUDIES, Issue 1 2004SUNTAREE VARA-UBOL ABSTRACT The sensory characteristic "beany" is a limiting factor in introducing soy products to many consumers in western cultures. This research described sensory properties of beany flavor and described sensory odor characteristics of 19 chemicals that have been associated with beany aroma and flavor in previous literature. Seven concentrations varying from 1 to 100,000 ppm of each chemical (if soluble in propylene glycol) were examined by a five member trained descriptive panel. The panel described beany as having multiple attributes. Musty/earthy, musty/dusty, sour aromatics, and characterizing attributes such as green/pea pod, nutty, or brown collectively imparted beany aroma and flavor of most beans. Starchy flavor and powdery texture also were intrinsically associated with beany in bean product samples. Some chemicals tested were not beany at any level tested. Three alcohols, two ketones, one aldehyde, and one pyrazine exhibited beany characteristics (green/peapod or brown) only at low concentrations, generally 1-10 ppm. [source] STANDARD SCALES FOR CRISPNESS, CRACKLINESS AND CRUNCHINESS IN DRY AND WET FOODS: RELATIONSHIP WITH ACOUSTICAL DETERMINATIONSJOURNAL OF TEXTURE STUDIES, Issue 4 2008MAITE A. CHAUVIN ABSTRACT A trained panel developed rating scales for crispness, crunchiness and crackliness for dry and wet foods based on the auditory perception of selected foods. The newly developed scales were then evaluated by 40 untrained panelists and the sound perception of standard foods was assessed through the analysis of the root mean square (RMS) of the 5-s audio waveforms and multidimensional scaling (MDS). The RMS was highly correlated to auditory sensory perception of crispness (r = 0.83 and 0.96), crunchiness (r = 0.99 and 0.99) and crackliness (r = 0.88 and 0.96) for dry and wet foods, respectively. MDS technique applied for the 40 untrained panelists was instructive in assessing auditory textural differences of naïve panelists and a useful statistical instrument to graphically validate selected scales. Auditory perception of the selected foods were rated similarly using standard auditory texture scales for crispness, crunchiness and crackliness developed by the trained panel (oral evaluation) and MDS results from the untrained panel (recordings). PRACTICAL APPLICATIONS Crispness, crunchiness and crackliness are not only important and useful descriptors of food texture, but are also desirable textural qualities in many foods. The lack of consistency in the procedures used for the evaluation of crunchy, crispy and crackly in sensory studies often results in confusion when training expert panels. Research will benefit textural studies through an improvement of consistent textural definitions and development of standard scales and evaluation techniques. The crispness, crunchiness and crackliness scales developed and applied in the current study represent a new potential standard frame of reference that may be used for training panelists in texture parameters related to food auditory perception. The scales may be considered illustrations demonstrating full and practical ranges for each texture attribute with regard to analyzing auditory parameters of foods and effective objective tools for assessing panelists in descriptive analysis. [source] PREDICTING SENSORY COHESIVENESS, HARDNESS AND SPRINGINESS OF SOLID FOODS FROM INSTRUMENTAL MEASUREMENTSJOURNAL OF TEXTURE STUDIES, Issue 2 2008R. DI MONACO ABSTRACT The sensory evaluation of cohesiveness, hardness and springiness of 15 solid food samples was performed by eight trained assessors. The rheologic response of the 15 samples was estimated by performing cyclic compression tests and stress,relaxation tests. From the force,deformation curves of the first two cycles of the compression test, texture profile analysis parameters related to cohesiveness, hardness and springiness were calculated. Young's modulus (E), strain (di) and stress (si) at peak as well as irrecoverable strain (ri) and irrecoverable work (Li) were monitored during the first five cycles. From the stress,relaxation response, Peleg's linearization model parameters, K1 and K2, were estimated by best-fit regression. These parameters were used for predicting sensory attributes. Hardness and springiness were both accurately predicted by rheologic properties, while cohesiveness prediction was less representative. PRACTICAL APPLICATIONS This study contributes to enhance the knowledge in the research area of sensory instrumental correlation. Also, the research allows to better understanding that no single instrument is able to measure all texture attributes adequately. In fact, the results demonstrate that both stress,relaxation and cyclic compression tests need to be performed for the correct prediction of sensory responses. [source] THE ANALYSIS OF STRESS RELAXATION DATA OF SOME VISCOELASTIC FOODS USING A TEXTURE ANALYZER,JOURNAL OF TEXTURE STUDIES, Issue 4 2006H. SINGH ABSTRACT Uniaxial compression test for dough and several commercial products like jello, mozzarella cheese, cheddar cheese, tofu and sausage (cooked and uncooked) was performed using a texture analyzer (TA). Percent stress relaxation (%SR ), k1 (initial rate of relaxation), k2 (extent of relaxation) and relaxation time (RT) were calculated and compared for different products. The TA software was used to convert the raw SR data into a linear form. Constants k1 and k2 were determined from the intercept and slope of the linear data. Higher values of %SR and k2 (90 and 9, respectively) indicated higher elasticity for jello, whereas wheat flour dough samples showed the lowest values (20,30) for %SR and 1 to 2 for k2. The RT and k1 values were not good indicators for differentiating different products based on their viscoelastic behavior. Measurement of RT was limited by the maximum time for which the data were collected, whereas k1, because of its mathematical form, needed careful interpretation. In this study, %SR was found to be a good measure to interpret viscoelasticity of different food samples. [source] RELATIVE IMPORTANCE OF COHESION AND ADHESION FOR SENSORY STICKINESS OF SEMISOLID FOODSJOURNAL OF TEXTURE STUDIES, Issue 6 2004B. DUNNEWIND ABSTRACT Sensory stickiness (sticky mouthfeel) was hypothesized to result from the viscoelastic and adhesive properties of a foodstuff. The objective of the present study was to investigate the relative importance of these two properties. Measurements consisted of compression , decompression cycles on a texture analyzer, with product, type of surface, the presence or absence of saliva and compression regime as variables. Products included commercial mayonnaises, custard desserts and warm sauces, varying in apparent viscosity (at shear rate of 10 s,1) between 0.3 and 18.3 Pa.s. Fairly good models were obtained, predicting sensory stickiness with R2 = 0.85,0.92. The predictive value of the mathematical models did not increase when the surface characteristics approached those of the human tongue (use of porcine lingual mucosa). Different surfaces or the use of saliva resulted in differences in the absolute values of the parameters, but their relative values when comparing different products did not change. The parameters appearing in the predictive models represented product characteristics only. The type of surface was not an important factor in determining differences in sensory stickiness between these samples. For the products used in this study, adhesion was large enough to prevent detachment of the sample from the surfaces, i.e., adhesion was not limiting. Variations in perceived stickiness could be explained with R2 = 0.86, based on only two product characteristics: consistency and ,long behavior' (the extent to which necking occurs during decompression). This was better than the correlation between sensory stickiness and apparent viscosity (R2 = 0.77),, confirming, the relevance of ,long behavior' for sensory stickiness. [source] CRISPY/CRUNCHY CRUSTS OF CELLULAR SOLID FOODS: A LITERATURE REVIEW WITH DISCUSSIONJOURNAL OF TEXTURE STUDIES, Issue 5 2004HANNEMIEKE LUYTEN ABSTRACT Literature on the crispy/crunchy behavior of cellular solid foods with a crust is discussed. The emphasis is on products with a dry crispy or crunchy crust as bread and various snacks and especially on mesoscopic and macroscopic aspects. Successively, the sensory sensations involved, the mechanical and fracture behavior of crispy/crunchy products, morphological aspects, and the relation between crispy and crunchy behavior and mobility of the macromolecules and plasticizer (primarily water) involved, are discussed. Finally, some ideas for an integrated approach of crispy/crunchy behavior of cellular solid foods with a dry crust will be discussed. [source] | ||||||||||||||||||||||||||||||||||||||||||||||