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Food Processors (food + processors)
Selected AbstractsUsing unlabelled data to update classification rules with applications in food authenticity studiesJOURNAL OF THE ROYAL STATISTICAL SOCIETY: SERIES C (APPLIED STATISTICS), Issue 1 2006Nema Dean Summary., An authentic food is one that is what it purports to be. Food processors and consumers need to be assured that, when they pay for a specific product or ingredient, they are receiving exactly what they pay for. Classification methods are an important tool in food authenticity studies where they are used to assign food samples of unknown type to known types. A classification method is developed where the classification rule is estimated by using both the labelled and the unlabelled data, in contrast with many classical methods which use only the labelled data for estimation. This methodology models the data as arising from a Gaussian mixture model with parsimonious covariance structure, as is done in model-based clustering. A missing data formulation of the mixture model is used and the models are fitted by using the EM and classification EM algorithms. The methods are applied to the analysis of spectra of food-stuffs recorded over the visible and near infra-red wavelength range in food authenticity studies. A comparison of the performance of model-based discriminant analysis and the method of classification proposed is given. The classification method proposed is shown to yield very good misclassification rates. The correct classification rate was observed to be as much as 15% higher than the correct classification rate for model-based discriminant analysis. [source] Understanding consumers' perspectives on food labelling in IndiaINTERNATIONAL JOURNAL OF CONSUMER STUDIES, Issue 6 2009Jabir Ali Abstract This study aims at identifying the factors influencing consumers' perception on food labelling and its impact on food purchase decision making, through personal interviews of 631 respondents using a structured questionnaire. To analyse the consumers' perceptions on food labelling, factor analysis has been carried out to identify the underlying dimensions among a set of food labelling attributes using the principal component analysis. Based on factor analysis, four sets of components/factors have emerged, that is, (i) serving method; (ii) quality and nutrition; (iii) production and storage; and (iv) product identification, which explain 66.271% of the variance. Logit regression analysis indicates that among the socio-demographic indicators, the estimated coefficients for gender, education, income and location of residence are statistically significant. Similarly, information on quality and nutrition, production and storage processes, and basic information of the product is found to be significant, implying that these factors are more likely to influence the use of food labels in making informed purchase decisions by the consumers. The findings of the study give practical insights on food labelling issues for the food processors and policy makers. [source] Proposed mechanism of inactivating Escherichia coli O157:H7 by ultra-high pressure in combination with tert -butylhydroquinoneJOURNAL OF APPLIED MICROBIOLOGY, Issue 6 2008A.S. Malone Abstract Aims:, Investigating mechanisms of lethality enhancement when Escherichia coli O157:H7, and selected E. coli mutants, were exposed to tert -butylhydroquinone (TBHQ) during ultra-high pressure (UHP) treatment. Methods and Results:,Escherichia coli O157:H7 EDL-933, and 14 E. coli K12 strains with mutations in selected genes, were treated with dimethyl sulfoxide solution of TBHQ (15,30 ppm), and processed with UHP (400 MPa, 23 ± 2°C for 5 min). Treatment of wild-type E. coli strains with UHP alone inactivated 2·4,3·7 log CFU ml,1, whereas presence of TBHQ increased UHP lethality by 1·1,6·2 log CFU ml,1; TBHQ without pressure was minimally lethal (0,0·6 log reduction). Response of E. coli K12 mutants to these treatments suggests that iron,sulfur cluster-containing proteins ([Fe,S]-proteins), particularly those related to the sulfur mobilization (SUF system), nitrate metabolism, and intracellular redox potential, are critical to the UHP,TBHQ synergy against E. coli. Mutations in genes maintaining redox homeostasis and anaerobic metabolism were associated with UHP,TBHQ resistance. Conclusions:, The redox cycling activity of cellular [Fe,S]-proteins may oxidize TBHQ, potentially leading to the generation of bactericidal reactive oxygen species. Significance and Impact of the Study:, A mechanism is proposed for the enhanced lethality of UHP by TBHQ against E. coli O157:H7. The results may benefit food processors using UHP,based preservation, and biologists interested in piezophilic micro-organisms. [source] Do U.S. food processors respond to sweetener-related health information?AGRIBUSINESS : AN INTERNATIONAL JOURNAL, Issue 3 2010Getu Hailu This study examines the differential effects of relative prices and sweetener-related health information on the substitutability between sweeteners in the U.S. food processing sector. Results suggest that cane and corn sugar are gross complements, Allen complements, but Morishima substitutes. Furthermore, the Morishima elasticity of substitution (MES) is more responsive to changes in relative prices than to changes in health information. In addition, the MES for cane- and corn-based sweeteners is more responsive to health information from popular media sources than scientific and medical publications. [EconLit citations: D240, I180, Q110]. © 2010 Wiley Periodicals, Inc. [source] Effect of Cell Wall Degrading Enzymes on In Vitro Carotene Accessibility in Lactic Acid Fermented Carrot BeverageJOURNAL OF FOOD SCIENCE, Issue 2 2004V. Díaz ABSTRACT: Carrot purées with different particle size were prepared from fresh carrots using 2 different food processors. The purées were fermented with lactic acid bacteria (Lactobacillus plantarum) with and without addition of cell wall degrading enzymes (Pectinex® Ultra SP-L and CellubrixTM L). The bioaccessibility of carotenes was estimated using an in vitro digestion method. In carrots processed to a particle size <1.5 mm, the in vitro ,-carotene accessibility was 46% and neither fermentation nor addition of cell wall-degrading enzymes had any further effect on the in vitro accessibility. In carrot purées with a coarser particle size, the in vitro ,-carotene accessibility was 18%; that significantly increased by adding high amounts of cellulases or pectinases or a combination of the enzymes either in low or high amounts. The improved accessibility was correlated with reduced particle size of the carrot purée. [source] NEWS FROM EU RESEARCH: BaSeFood: sustainable exploitation of bioactive components from the Black Sea Area traditional foodsNUTRITION BULLETIN, Issue 3 2010F. D'Antuono Summary The Sustainable exploitation of bioactive components from the Black Sea Area traditional foods (BaSeFood) is a 3-year collaborative research programme, funded by the 7th Framework Programme, launched on the 1st of April 2009. The project, which is coordinated by Dr Filippo D'Antuono (University of Bologna), consists of a research consortium of 13 partners, namely Italy (two), the United Kingdom, Greece, Portugal, Serbia and six Black Sea area countries: Russian Federation, Ukraine (two), Romania, Bulgaria, Turkey and Georgia. BaSeFood will contribute scientifically by studying the bioactive compounds within traditional foods of the Black Sea area using rigorous analytical and biological assays. The vast array of characteristics of traditional foods will be considered, as well as any associated consumer-perceived benefits, related to health claims, so that they can be properly understood by the consumer and exploited by food processors to produce more healthy traditional foods. [source] | ||||||||||