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Food Processing (food + processing)
Terms modified by Food Processing Selected AbstractsEnvironmentally-friendly Food ProcessingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 9 2004Carol A. Phillips No abstract is available for this article. [source] Assessment of the Joint Food Science Curriculum of Washington State University and the University of Idaho by Graduates and Their EmployersJOURNAL OF FOOD SCIENCE EDUCATION, Issue 1 2006Stephanie Clark ABSTRACT: Thirty-two recent graduates from the joint food science program of Washington State Univ. (WSU) and The Univ. of Idaho (UI) and 12 of their employers participated in a survey study to assess food science program outcomes. The objective of this study was to assess the joint curriculum in its ability to prepare undergraduate students for critical thinking, problem solving, and technical competence in the food industry. Two survey tools, 1 for graduates and 1 for their employers, were designed to assess job preparedness and the skill set attained by food science program graduates. Graduates of the joint food science program generally indicated satisfaction with their food science education and suggested that they were adequately prepared for their jobs. Both students and employers indicated that most of the identified Success Skills are used daily on the job, and that graduates were well prepared with Success Skills. Graduates and employers reported adequate preparation in Food Processing and Engineering competence. Some significant differences (P < 0.05) were found in perceived and assessed competence. Specifically, while student indicated that they were well prepared with Food Chemistry and Analysis, Food Safety and Microbiology, and Applied Food Science competence, employers indicated only adequate preparation in Food Chemistry and Analysis, and Applied Food Science competence, but poor preparation in Food Safety and Microbiology competence. The findings suggest that students should be given opportunities for self-evaluation in undergraduate courses. Because the survey models are based on Institute of Food Technologists requirements, it is expected that the surveys can be readily adopted by other institutions to assess student learning and program effectiveness. [source] Raw Materials and Ingredients in Food ProcessingNUTRITION BULLETIN, Issue 2 2006Charlotte Musgrove [source] Infrared Heating in Food Processing: An OverviewCOMPREHENSIVE REVIEWS IN FOOD SCIENCE AND FOOD SAFETY, Issue 1 2008Kathiravan Krishnamurthy ABSTRACT:, Infrared (IR) heating provides significant advantages over conventional heating, including reduced heating time, uniform heating, reduced quality losses, absence of solute migration in food material, versatile, simple, and compact equipment, and significant energy saving. Infrared heating can be applied to various food processing operations, namely, drying, baking, roasting, blanching, pasteurization, and sterilization. Combinations of IR heating with microwave heating and other common conductive and convective modes of heating have been gaining momentum because of increased energy throughput. This article reviews aspects of IR heating and presents a theoretical basis for IR heat processing of food materials and the interaction of IR radiation with food components. The effect of IR on food quality attributes is discussed in the context of samples and process parameters. Applications of IR heating in food processing operations and future research potential are also reviewed. [source] Visual experience and age affect synaptic organization in the mushroom bodies of the desert ant Cataglyphis fortisDEVELOPMENTAL NEUROBIOLOGY, Issue 6 2010Sara Mae Stieb Abstract Desert ants of the genus Cataglyphis undergo an age-related polyethism from interior workers involved in brood care and food processing to short-lived outdoor foragers with remarkable visual navigation capabilities. The quick transition from dark to light suggests that visual centers in the ant's brain express a high degree of plasticity. To investigate structural synaptic plasticity in the mushroom bodies (MBs),sensory integration centers supposed to be involved in learning and memory,we immunolabeled and quantified pre- and postsynaptic profiles of synaptic complexes (microglomeruli, MG) in the visual (collar) and olfactory (lip) input regions of the MB calyx. The results show that a volume increase of the MB calyx during behavioral transition is associated with a decrease in MG numbers in the collar and, less pronounced, in the lip. Analysis of tubulin-positive profiles indicates that presynaptic pruning of projection neurons and dendritic expansion in intrinsic Kenyon cells are involved. Light-exposure of dark-reared ants of different age classes revealed similar effects. The results indicate that this structural synaptic plasticity in the MB calyx is primarily driven by visual experience rather than by an internal program. This is supported by the fact that dark-reared ants age-matched to foragers had MG numbers comparable to those of interior workers. Ants aged artificially for up to 1 year expressed a similar plasticity. These results suggest that the high degree of neuronal plasticity in visual input regions of the MB calyx may be an important factor related to behavior transitions associated with division of labor. © 2010 Wiley Periodicals, Inc. Develop Neurobiol 70: 408,423, 2010 [source] Recent advances in the application of capillary electromigration methods for food analysis and FoodomicsELECTROPHORESIS, Issue 1 2010Miguel Herrero Abstract The use of capillary electromigration methods to analyze foods and food components is reviewed in this work. Papers that were published during the period April 2007 to March 2009 are included following the previous review by García-Cañas and Cifuentes (Electrophoresis, 2008, 29, 294,309). These works include the analysis of amino acids, biogenic amines, peptides, proteins, DNAs, carbohydrates, phenols, polyphenols, pigments, toxins, pesticides, vitamins, additives, small organic and inorganic ions and other compounds found in foods and beverages, as well as those applications of CE for monitoring food interactions and food processing. The use of microchips, CE-MS, chiral-CE as well as other foreseen trends in food analysis are also discussed including their possibilities in the very new field of Foodomics. [source] Applications of the Liquid Cyclone in Biological SeparationsENGINEERING IN LIFE SCIENCES (ELECTRONIC), Issue 2 2004E. Ortega-Rivas Abstract Hydrocyclone technology has been suggested as a practical alternative in solid/liquid separations involving biological materials. This paper reviews applications of hydrocyclones in food processing, considering the non-Newtonian nature of most suspensions treated in the food industry. The hydrocyclone is easy to install and operate, and requires very limited space. It represents an unsophisticated piece of equipment, which runs in a continuous manner and it can be operated at lower costs than most solid/liquid separation techniques. Hydrocyclones have been used in the food industry for the refining of starch, to separate gossypol from cottonseed protein in cottonseed oil processing, and for some other applications, such as multi-stage mixer/separator extraction systems for soluble coffee. More recently, some other applications in biological systems, which will be discussed in this article, have also been tested. [source] Foreign Sales and Small Firm Growth: The Moderating Role of the Management TeamENTREPRENEURSHIP THEORY AND PRACTICE, Issue 1 2002A. Rebecca Reuber The premise of this article is that the management team of a small firm plays a key role in internationalization outcomes. Specifically, it is hypothesized that a greater degree of behavioral integration within a small firm's management team enables it to manage the complexity of foreign sales growth more effectively, leading to greater overall firm growth. Findings, based on data collected from two different industries (software products, food processing), support the hypothesis and indicate that the behavioral integration of the management team moderates the relationship between foreign sales growth and overall firm growth. [source] Leaf Processing by Wild Chimpanzees: Physically Defended Leaves Reveal Complex Manual SkillsETHOLOGY, Issue 8 2002Nadia Corp The manual processing of eight species of leaf was investigated in the M-group chimpanzees of Mahale Mountains National Park, Tanzania. Leaf species varied in the extent to which physical defences made consumption difficult. In all, 96 distinct techniques for leaf processing were identified, but two species with defended leaves (Ficus asperifolia and F. exasperata) required 2.5 as many techniques as did any of the six undefended species. Moreover, chimpanzees made more multiple leaf detachments, and made more subsequent modifications of the leaves, when dealing with the leaves of these two Ficus species, compared with the undefended leaf species. This greater complexity was associated with evidence of flexible, hierarchical organization of the process: iteration of modules consisting of several processing elements, facultative omission of modules, or substitutions of alternative modules. Comparison with data from mountain gorillas is made, and is consistent with similar cognitive architecture in the two species. We consider that, not only is hierarchical organization currently associated with mechanical difficulty in food processing, but that over evolutionary time-scales difficulties in food processing may have selected for cognitive advance. [source] The operation and management of agency workers in conditions of vulnerabilityINDUSTRIAL RELATIONS JOURNAL, Issue 5 2010Sonia McKay ABSTRACT This article focuses on the operation and management of agency labour by employers and observes that there are strong contradictions between the employers' stated reasons for using agency labour and the employment agencies' perceptions of why such labour is utilised. While discussing agency labour generally, the article also takes account of the position of migrant workers within the agency sector, since agencies have represented a significant route into employment for migrant labour. It draws primarily on 22 in-depth interviews with employers and employment agencies mainly in the food processing, cleaning and care sectors. The research revealed that while some employers were using agency staff to cover for specific peaks in production, others had used it as an alternative method of dealing with vacancies that otherwise might have resulted in permanent employment. [source] Combating deceptive advertisements and labelling on food products , an exploratory study on the perceptions of teachersINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 3 2003Wai-ling Theresa Lai Yeung People are becoming more health conscious nowadays, but most of them are not able to adopt a lifestyle with adequate physical exercise and a healthier eating pattern. Many attempt to compensate by taking ,health foods'. Despite the recent economic recession, the functional food market expands rapidly in Asian countries. Recent statistics indicate a huge increase in weight loss and functional food product advertising expenditure in Hong Kong and other Asian countries. In a massive survey conducted by the Hong Kong Consumer Council, it was found that 85% of the medicines, health food and therapies sampled contain questionable claims and misleading messages (Consumer Council, 1999). In fact, young people do not understand much about modern food processing, in particular those present in low energy and functional foods, and they know very little about the modern food marketing strategies. The situation is detrimental to consumer welfare especially to the younger generation. This study attempts to reflect critically on the implications of these issues for the health and well-being of young people in Hong Kong. It explores directions for designing relevant and effective education programmes to empower young people in understanding food advertising strategies and making informed decisions on food choice. The paper will begin with a critical review on the current situation in Hong Kong. An interview survey on preservice and in-service teachers' perception towards misleading food advertising and labelling will then be reported. The situations at schools will be defined and problems faced by teachers in providing relevant consumer education programmes to students will be identified. Finally, the study will look to the future, with a view to developing students' critical skills in evaluating claims offered in food advertisements. [source] Detection of Cryptosporidium parvum in lettuceINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 4 2007John E. Moore Summary Human cryptosporidiosis has emerged as an important gastrointestinal infection in the 1990s as a result of the ingestion of mainly contaminated water and to a lesser extent foodstuffs containing the protozoan parasite, Cryptosporidium parvum. This pathogen has particular clinical significance for immunocompromised persons, including AIDS patients and cancer patients receiving toxic chemotherapeutic drug regimens. There have been a limited number of studies performed examining the occurrence of the parasite on vegetables, including lettuce. Detection rates are very dependent on the laboratory isolation technique employed and has ranged from 1.2% to 14.5%. Current best practice of laboratory recovery, isolation and detection methods include detergent removal, oocysts concentration by immunomagnetic separation, followed by a combination of immunofluorescent microscopy and a nested PCR approach. Employment of contaminated non-potable water in the production of vegetables, particularly lettuce, may represent an important potential source of entry of pathogens into food processing and the human food chain. Given that lettuce is an important constituent of hamburger dressing, and the size of the fast-food industry, where lettuce is an important constituent, horticultural producers of lettuce should therefore place special emphasis on developing suitable and efficient Hazard Analysis Critical Control Point strategies for the critical control of oocysts depending on the type of unit operation employed and vegetable being processed. This review aims to examine (i) the incidence of C. parvum in vegetables, particularly lettuce and (ii) laboratory detection methods for the isolation and identification of this parasite from lettuce. [source] Prevalence and characterisation of Bacillus cereus in vacuum packed potato pureeINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 8 2006Andreja Rajkovic Summary Refrigerated processed foods of extended durability (REPFED) potato puree was analysed for Bacillus cereus contamination along the production line and during the product shelf-life. Isolated B. cereus strains were tested for their psychrotrophic character and the ability to produce enterotoxins. Bacillus cereus contamination during four subsequent productions was in the range of 2.3,4.0 log cfu g,1. Productions five and six were significantly less contaminated with B. cereus (,1 log cfu g ,1). All B. cereus isolates from the first four productions were able to grow at 7 ° and 10 °C, whereas the majority of the isolates from productions five and six did not. No B. cereus isolates grew at 4 °C. randomly amplified polymorphic DNA (RAPD) fingerprinting showed that the most of B. cereus contamination originated from one source. In total, 30.4% of isolates expressed enterotoxic character. The present study points out the necessity to prevent an ,in house' colonisation and contamination during food processing in order to accomplish the safety of REPFED throughout the shelf-life. It also indicates the most critical steps in the production line of ready-to-eat potato puree and impact of failures regarding the food safety. The data provided can be used for risk assessment studies regarding B. cereus in REPFED. [source] Three-dimensional MRI mapping of minimum temperatures achieved in microwave and conventional food processingINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 3 2001John R. Bows Microbiological assurance protocols for food preservation are based on the ,worst-case' slowest heating point within the food product. For conduction-limited processing, this leads to well-known overheating near surface regions of products, with resultant quality loss. For volumetric heating processes such as microwave heating, it is practically impossible to guarantee where the slowest heating point will be. Consequently, microwave heating regimes are generally excessive and product quality is often similar to conventional conduction-limited heating processes. It is well known that Magnetic Resonance Imaging (MRI) can provide three-dimensional (3D) images which quantify the spatial distribution of water in foods, and also that the MRI parameters of water are temperature dependent. The present study demonstrates that a combination of these two concepts has led to a new approach for the validation of thermal processing in food manufacture. The potential for on-line assurance of minimum and maximum temperatures for manufacture of microbiologically assured, minimally processed, high quality food is discussed. [source] Lifestyle, occupation, and whole bone morphology of the pre-Hispanic Maya coastal population from Xcambó, Yucatan, MexicoINTERNATIONAL JOURNAL OF OSTEOARCHAEOLOGY, Issue 3 2007Isabel S. Wanner Abstract The present bioarchaeological study examines the external diaphyseal geometric properties of humeri, radii, femora and tibiae of the Classic period skeletal population of Xcambó, Yucatan, Mexico. The diaphysial proportions are evaluated using a biomechanical approach together with data from the material context and other osteological information. Our intent is to provide new answers to questions concerning lifestyle, domestic labour division and subsistence strategies of this coastal Maya settlement that was inhabited from the Late and Terminal Preclassic (300 BC,350 AD) to the Postclassic Period (900,1500 AD). Our results provide evidence for a marked sexual division of labour when compared with values from contemporaneous inland populations. The overall male and female loading patterns differ remarkably in terms of form and in bilateral comparison. A high directional asymmetry in the upper limbs is evident among males, a condition related to maritime transportation and trading activities. On the other hand, female upper limbs are characterized by very low side differences. Forces on the arms of women were probably dominated by food processing, in particular the grinding of grains or seeds. In the lower limbs, males show significantly higher anteroposterior bending strengths, which can be explained by greater engagement in transportation tasks and carrying heavy loads. In the course of the Classic period (350,900 AD), diachronic changes affect the male sample only, which suggests a shift of occupational pattern and physical demands. This shift, in turn, reflects Xcambó's changing role as the centre of a densifying settlement area and its place in the trading activities of northern Yucatan. Other topics of discussion relate to general regional trends and local prehispanic subsistence strategies. Our conclusions emphasize the value of geometric long bone analysis in the reconstruction of activity patterns and lifestyles in ancient coastal settlements. Copyright © 2007 John Wiley & Sons, Ltd. [source] Liquid membrane technology: fundamentals and review of its applicationsJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 1 2010M. F. San Román Abstract OVERVIEW: During the past two decades, liquid membrane technology has grown into an accepted unit operation for a wide variety of separations. The increase in the use of this technology owing to strict environmental regulations and legislation together with the wider acceptance of this technology in preference to conventional separation processes has led to a spectacular advance in membrane development, module configurations, applications, etc. IMPACT: Liquid membrane technology makes it possible to attain high selectivity as well as efficient use of energy and material relative to many other separation systems. However, in spite of the known advantages of liquid membranes, there are very few examples of industrial applications because of the problems associated with the stability of the liquid membrane. APPLICATIONS: Liquid membrane technology has found applications in the fields of chemical and pharmaceutical technology, biotechnology, food processing and environmental engineering. On the other hand, its use in other fields, such as in the case of hydrogen separation, the recovery of aroma compounds from fruits, the application of ionic liquids in the membrane formulation, etc., is increasing rapidly. Copyright © 2009 Society of Chemical Industry [source] Microbial production, immobilization and applications of ,- D -galactosidaseJOURNAL OF CHEMICAL TECHNOLOGY & BIOTECHNOLOGY, Issue 4 2006Parmjit S Panesar Abstract ,- D -Galactosidase (,- D -galactoside galactohydrolase, E.C. 3.2.1.23), most commonly known as lactase, is one of the most important enzymes used in food processing, which catalyses the hydrolysis of lactose to its constituent monosaccharides, glucose and galactose. The enzyme has been isolated and purified from a wide range of microorganisms but most commonly used ,- D -galactosidases are derived from yeasts and fungal sources. The major difference between yeast and fungal enzyme is the optimum pH for lactose hydrolysis. The application of ,- D -galactosidase for lactose hydrolysis in milk and whey offers nutritional, technological and environmental applications to human life. In this review, the main emphasis has been given to elaborate the various techniques used in recent times for the production, purification, immobilization and applications of ,- D -galactosidase. Copyright © 2006 Society of Chemical Industry [source] PREPARATION AND CHARACTERIZATION OF MODIFIED WHEAT GLUTEN BY ENZYMATIC HYDROLYSIS-ULTRAFILTRATIONJOURNAL OF FOOD BIOCHEMISTRY, Issue 3 2008JIN-SHUI WANG ABSTRACT The present work was aimed to investigate the characteristics of the modified wheat gluten by enzymatic hydrolysis followed ultrafiltration membrane fractionation. An 8% aqueous dispersion of wheat gluten was hydrolyzed by papain, and then subjected to ultrafiltration membrane for fractionation. The molecular mass of the peptides released during enzymatic hydrolysis of gluten was in the range of 5,000,15,000 D according to gel permeation chromatography profiles. The resultant hydrolysate (retentate fraction) after membrane fractionation produced the desired products with a protein yield of about 89%. The modified glutens had higher surface hydrophobicity compared with the original gluten. Moreover, the modified gluten protein had superior solubility to the original gluten in pH 3,10. The enhanced foaming capacity in the pH ranges studied had been found in the modified gluten. The improved functional properties of the modified gluten were related to the well-balanced distribution of hydrophilic and hydrophobic domains. The modified gluten was rich in glutamic acid and proline. PRACTICAL APPLICATIONS Gluten is an economically important byproduct during processing of wheat starch. The expanded utilization of gluten in food and nonfood applications had been limited for lack of desirable functional properties. To extend the range of available functional properties it needs to be investigated further. The limited enzymatic hydrolysis and membrane ultrafiltration had been extensively studied and had been shown to be very effective for improving the functional properties of the proteins. In this present study, wheat gluten was modified by enzymatic hydrolysis , membrane ultrafiltration fractionation. This method was proved to be an efficient way to modify wheat gluten protein. The functional properties of the modified glutens were significantly improved compared to the original gluten. It is expected that the modified gluten with enhanced functional properties could be used in a wide range of foods as new components to enhance their nutritional value and functional properties in food processing. [source] DISTRIBUTION AND ANTIOXIDANT ACTIVITY OF POLYPHENOLS IN RIPE AND UNRIPE TREE PEPPER (CAPSICUM PUBESCENS)JOURNAL OF FOOD BIOCHEMISTRY, Issue 4 2007G. OBOH ABSTRACT Capsicum pubescens, commonly known as tree pepper with its distinctive thick-fleshed pungent fruit (ripe and unripe), is used as a vegetable condiment or made into a sauce. The present study sought to determine the distribution of polyphenols and antioxidant activity in its thick flesh and seeds. Free, bound and total phenol content of each extract was subsequently determined, while reducing power, Fe (II)-chelating ability, OH radical-scavenging ability and ability of the extracts to inhibit lipid peroxidation in basal and Fe (II)-induced lipid peroxidation in brain was used for antioxidant capacity. Unripe pepper had higher total phenol content than ripe pepper; however, there was no significant difference ( P > 0.05) in the total phenol content of flesh for both peppers (unripe [110 mg/100g], ripe [95 mg/100 g]) and the seed (unripe [110.0 mg/100 g ], ripe [90 mg/100 g]). Nevertheless, the free polyphenols in flesh and seed of the peppers were significantly higher ( P < 0.05) than the bound polyphenols. All the extracts inhibited lipid peroxidation in a dose-dependent manner, although free polyphenols from the flesh of ripe pepper caused the highest inhibition in malondialdehyde production in rat's brain. Free and bound polyphenols from the flesh of unripe pepper had the highest Fe (II)-chelating and OH radical-scavenging ability. While the free polyphenols from the flesh of ripe pepper had the highest reducing power, this may have accounted for its ability to reduce Fe (II)-induced lipid peroxidation. Therefore, by removing the seed from pepper, a 50% loss in the total phenol content would result, which will substantially reduce antioxidant activity. PRACTICAL APPLICATIONS Because many degenerative human diseases have been recognized as being a consequence of free radical damage, there have been many studies undertaken on how to delay or prevent the onset of these diseases. The most likely and practical way to fight against degenerative diseases is to improve body antioxidant status, which could be achieved by higher consumption of vegetables and fruits. Foods from plant origin usually contain natural antioxidants that can scavenge free radical. The inclusion of either ripe or unripe pepper in a diet is a common practice in Africa and some other parts of the world; our recent findings on the antioxidant properties of Capsicum pubescens clearly indicate that its inclusion in the diet will contribute greatly in the prevention of neuro-degenerative diseases associated with oxidative stress, by inhibiting lipid peroxidation. Moreover, removing the seeds of this pepper during food processing will reduce the total phenol content by 50%, and consequently reduce the antioxidant activity. [source] Marketing research and new product development success in Thai food processingAGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 2 2003Prisana Suwannaporn Marketing plays an important role in new product development (NPD) through several mechanisms. One is crossfunctional communication and collaboration so that marketing issues are integrated into the NPD process. Another is the strategic orientation of NPD, which includes marketing strategy issues such as customer orientation and market fit. Third, marketing research plays a specific role, as it provides the information and knowledge which marketing brings into its NPD roles. We show that use of marketing research is the most important determinant of higher NPD success in Thailand's food processing industry. Crossfunctional communication is also an important success factor, but strategy and planning elements are not very critical in this industry in Thailand. [EconLit classification: M310; Q130.] © 2003 Wiley Periodicals, Inc. Agribusiness 19: 169,188, 2003. [source] Acidified Sodium Chlorite as an Alternative to Chlorine for Elimination of Salmonella on Alfalfa SeedsJOURNAL OF FOOD SCIENCE, Issue 4 2009C.-H. Liao ABSTRACT:, The health and environmental hazard associated with the use of chlorine for food processing has been documented previously. This study was conducted to determine if acidified sodium chlorite (ASC) could be used to replace calcium hypochlorite (Ca[OCl]2) for disinfection of alfalfa seeds. Contaminated seeds containing approximately 1.5 × 107 CFU/g of Salmonella were treated with ASC or Ca(OCl)2 at different concentrations and for different periods of time. Results showed that the efficacy of ASC and Ca(OCl)2 for elimination of Salmonella on contaminated seeds could be improved greatly by extending the treatment time from the traditional 15 to 45 min. Treatment of seeds with 800 ppm of ASC for 45 min reduced the number of Salmonella by 3.9 log units, approximately 1.2 log units higher than that treated with 20000 ppm of Ca(OCl)2. Treatment of seeds with a lower concentration (100 to 400 ppm) of ASC for 45 min reduced the number of Salmonella by 1.3 to 2.2 log units. Soaking alfalfa seeds in 800 ppm of ASC for 45 min did not affect seed germination. However, soaking seeds in 20000 ppm of Ca(OCl)2 for 45 min reduced seed germination by 20%. Unlike Ca(OCl)2, antimicrobial efficiency of ASC was not affected by pre-exposure to alfalfa seeds. Data presented also showed that Salmonella on newly inoculated seeds that had been stored at 4 °C for less than 7 d were more sensitive to sanitizer treatment than those on seeds that had been stored for 4 wk or longer. [source] Application of Atomic Force Microscopy as a Nanotechnology Tool in Food ScienceJOURNAL OF FOOD SCIENCE, Issue 4 2007Hongshun Yang ABSTRACT:, Atomic force microscopy (AFM) provides a method for detecting nanoscale structural information. First, this review explains the fundamentals of AFM, including principle, manipulation, and analysis. Applications of AFM are then reported in food science and technology research, including qualitative macromolecule and polymer imaging, complicated or quantitative structure analysis, molecular interaction, molecular manipulation, surface topography, and nanofood characterization. The results suggested that AFM could bring insightful knowledge on food properties, and the AFM analysis could be used to illustrate some mechanisms of property changes during processing and storage. However, the current difficulty in applying AFM to food research is lacking appropriate methodology for different food systems. Better understanding of AFM technology and developing corresponding methodology for complicated food systems would lead to a more in-depth understanding of food properties at macromolecular levels and enlarge their applications. The AFM results could greatly improve the food processing and storage technologies. [source] A Novel Process for the Recovery of Polyphenols from Grape (Vitis vinifera L.) PomaceJOURNAL OF FOOD SCIENCE, Issue 2 2005Dietmar Kammerer ABSTRACT: A novel process for enzyme-assisted extraction of polyphenols from winery by-products was established on a pilot-plant scale. Optimization of enzymatic hydrolysis of grape skins, that is, selection of pectinolytic and cellulolytic enzymes, enzyme-substrate ratio, and time-temperature regime of enzymatic treatment, was conducted on a laboratory scale. Enzyme activities were monitored by viscosity measurement of resuspended grape pomace and by quantification of oligomeric pectin and cellulose degradation products released from cell wall material. Optimal conditions were obtained with 5000 ppm (based on dry matter) of a pectinolytic and 2500 ppm of a cellulolytic enzyme preparation, respectively, at 50°C, which were also applied in pilot-plant scale experiments. Concomitant determination of individual polyphenolics demonstrated a significantly improved yield for most compounds when compared with experiments without enzyme addition. Recovery rates were comparable to those obtained when grape pomace was extracted using sulfite. Pre-extraction of the pomace with hot water followed by treatment with cell wall degrading enzymes even increased yields of phenolic compounds. Only some quercetin glycosides and malvidin coumaroylglucoside were partly hydrolyzed due to enzyme side activities. This new process may provide a valuable alternative to the application of sulfite, which is considered crucial in food processing. [source] Integrating Decentralized Strategy Making and Strategic Planning Processes in Dynamic EnvironmentsJOURNAL OF MANAGEMENT STUDIES, Issue 8 2004Torben Juul Andersen abstract Decentralized post-bureaucratic organizations are deemed to display superior performance in dynamic environments, but recent evidence indicates that centralized integrative cross-functional processes may be equally critical. Accordingly, this paper hypothesizes that organizational performance can be ascribed to the simultaneous emphasis on decentralized strategy making and strategic planning processes. This is investigated in a study of 185 manufacturing organizations operating in diverse industries spanning food processing and computer products. The study shows that both decentralized decision structure and planning activities are associated with higher performance in dynamic environments. These findings confirm that effective organizations engage in more complex strategy formation processes that complement the decentralized post-bureaucratic form with formal mechanisms of rational analyses and operational integration. The paper highlights a need to extend our understanding of the duality between decentralization and planning. [source] Solid-state glycation of ,-lactoglobulin by lactose and galactose: localization of the modified amino acids using mass spectrometric techniquesJOURNAL OF MASS SPECTROMETRY (INCORP BIOLOGICAL MASS SPECTROMETRY), Issue 1 2004François Fenaille Abstract The Maillard reaction is commonly encountered during food processing or storage, and also in human nutrition, hence there is a need for analytical methodologies to identify and characterize the modified proteins. This paper reports specific methods using mass spectrometric techniques to localize protein modifications induced by lactose and galactose on ,-lactoglobulin (,-Lg) under solid-state glycation conditions. The extent of glycation was first determined by liquid chromatography/electrospray ionization mass spectrometry (LC/ESI-MS). The specific identification of lactose-modified amino acid residues was realized using both NanoESI-MS, NanoESI-MS/MS (neutral loss scanning modes) and matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-TOFMS) (with and without guanidination of lysine residues) on unfractionated digests. The results indicated that, after 8.25 h of incubation, the lysine residues were the main targets of lactose-induced modification. In addition to the 15 lysine residues, Leu1 (NH2 terminal) and the Arg124 were also found to be modified, thus leading to a total of 17 different modified amino acid residues (versus 15 found by LC/ESI-MS measurement). In a second set of experiments, different strategies consisting of constant neutral loss and precursor ion scanning were compared to characterize galactose-induced modifications. Owing to the high level of ,-Lg glycation, the combined use of these different strategies appeared to be necessary for determining the galactose-modified sites after 8.25 h of incubation. Thus, among the 22 galactose adducts deduced from the LC/ESI-MS measurement, apart from the N-terminal and classical lysine residues, we also observed a few arginine residues (Arg40, Arg124 and Arg148) that were modified, and also dialkylations on specific lysine residues (Lys47, Lys75). Copyright © 2003 John Wiley & Sons, Ltd. [source] EFFECT OF MINERAL FORTIFICATION ON RHEOLOGICAL PROPERTIES OF WHOLE WHEAT FLOURJOURNAL OF TEXTURE STUDIES, Issue 1 2009SAEED AKHTAR ABSTRACT This study was aimed to evaluate the rheological changes that take place in the dough as a result of addition of elemental iron, ferric sodium ethylenediaminetetraacetate, zinc sulphate and zinc oxide in various combinations to whole wheat flour (WWF), packaged in polypropylene woven bags and tin boxes and stored for a period of 60 days under ambient and controlled conditions of temperature and relative humidity. Water absorption (WA) capacity, dough development time (DDT) and dough stability time (DS) of the fortified WWF were measured by farinographic method, and peak viscosity was assessed by viscographic analyses. WA capacity and DDT of flours increased during storage. Fortification significantly (P < 0.05) affected WA, DDT, DS and viscographic characteristics of the flours. Packaging materials (P < 0.05) influenced WA, DDT and DS, while storage condition had only affected viscographic properties of the flours. PRACTICAL APPLICATIONS The success of any fortification program depends on the stability of micronutrients and food to which they are added. Exposure of the fortificants to any of the physical and chemical factors including heat, moisture, air, or light and acid or alkaline environments during food processing, packaging, distribution or storage affects their stability. The rheological properties of dough made from fortified flours determine the quality of the fortified end product. Changes in rheological properties as a result of the incorporation of fortificants in the flour, its storage under variable conditions and length of time might have an effect on quality, cost and nutrition of the product. [source] FUNCTIONALITY COMPARISON BETWEEN DERIVATIZED WHEY PROTEINS AND A PREGELATINIZED STARCHJOURNAL OF TEXTURE STUDIES, Issue 4 2002H. M. HUDSON ABSTRACT A process has been patented to produce stabilizing ingredients from whey proteins which are applicable over a wide range of typical food conditions and do not require heat or the addition of salts to induce thickening functionality. Once reconstituted in deionized water, solutions were evaluated and compared with water holding performance and rheological attributes of a pregelatinized cornstarch. Rotational viscometry was performed at pH values between 3 and 8, temperatures between 5 and 90C, and shear rates between 1 and 100 s,1. Derivatized whey protein powders and pregelatinized starch displayed pseudo-plastic behavior under shear at all temperatures tested. During temperature ramps from 5 to 90C, derivatized whey protein flow properties were essentially unchanged by varying pH. However, viscosity after the temperature increase was higher than initial values, possibly due to additional protein denaturation and hydrophobic interactions. Derivatized powders were stable and retained desired functionality over a wide range of food processing and preparation conditions and may therefore possess applicability to many products currently utilizing modified starches or hydrocolloids to texturize. [source] The fate of mycotoxins during thermal food processingJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 4 2009Bulent Kabak Abstract Mycotoxins are considered to be heat-stable molecules. Because of their toxic effects, information about their stability in thermal processes and potential inactivation procedures is needed. Numerous reports in the literature over a number of years have described the fate of mycotoxin during thermal food processing, including cooking, boiling, baking, frying, roasting and pasteurization. This review focuses on the effects of various thermal treatments on mycotoxins, while the fate of mycotoxins during extrusion processing, which is one of the most important technologies employed in the food industry, will also be reviewed. Copyright © 2009 Society of Chemical Industry [source] Blanching and long-term freezing affect various bioactive compounds of vegetables in different waysJOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE, Issue 14 2003Riitta Puupponen-Pimiä Abstract An extensive study on the effects of blanching/freezing and long-term freezer storage on various bioactive compounds of more than 20 commonly used vegetables was performed. Effects were strongly plant species-dependent. Contents of dietary fibre components either were not affected or increased slightly. Minerals in general were also stable, but some losses of soluble minerals by leaching were observed. Phenolic antioxidants and vitamins were clearly more sensitive. Significant losses (20,30%) of antioxidant activity and total phenolics were detected in many vegetables. A qualitative HPLC profiling method for phenolic antioxidants was developed which proved to be very useful when evaluating the complex behaviour of phenolics during food processing. Up to one-third of vitamin C contents were lost during blanching, and further slight losses were detected during storage. Folic acid turned out to be very sensitive to blanching, with more than half of the vitamin being lost, but was stable during freezer storage. Carotenoids and sterols were not affected by blanching or freezer storage. The usefulness of the applied screening methods for evaluation of the effects of processing on vegetables is shown. Copyright © 2003 Society of Chemical Industry [source] How about alternatives to phthalate plasticizers?JOURNAL OF VINYL & ADDITIVE TECHNOLOGY, Issue 4 2003Leonard G. Krauskopf Phthalate plasticizers have historically served as the preferred plasticizers to impart flexibility to PVC and several other polar polymers. They provide a desirable balance of cost and performance properties. Their acceptable and safe use is unmatched in medical appliances, food processing, and packaging applications, as well as in many other end uses. Potential alternatives do not have the historical record of acceptable performance found with phthalate plasticizers. Nevertheless, the "Precautionary Principle" has caused certain segments of society to clamor for alternates to phthalate plasticizers. This paper reviews known "non-phthalate" plasticizers and provides comparisons to the traditional "General Purpose" (GP) phthalate plasticizers; "General Purpose" plasticizers are those that impart optimum overall performance properties in PVC at lowest cost. [source] | |||||||||||||||||||||||||