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Food Technology (food + technology)
Selected AbstractsBook Review: Vegetable Oils in Food Technology by Frank D. GunstoneEUROPEAN JOURNAL OF LIPID SCIENCE AND TECHNOLOGY, Issue 6 2003Sylvain Claude No abstract is available for this article. [source] Emulsifiers in Food TechnologyINTERNATIONAL JOURNAL OF FOOD SCIENCE & TECHNOLOGY, Issue 1 2005A. T. Bech No abstract is available for this article. [source] Glass Transition and Food Technology: A Critical AppraisalJOURNAL OF FOOD SCIENCE, Issue 7 2002M. Le Meste ABSTRACT: Most low water content or frozen food products are partly or fully amorphous. This review will discuss the extent to which it is possible to understand and predict their behavior during processing and storage, on the basis of glass transition temperature values (Tg) and phenomena related to glass transition. Two main conclusions are provisionally proposed. Firstly, glass transition cannot be considered as an absolute threshold for molecular mobility. Transport of water and other small molecules takes place even in the glassy state at a significant rate, resulting in effective exchange of water in multi-domains foods or sensitivity to oxidation of encapsulated materials. Texture properties (crispness) also appear to be greatly affected by sub-Tg relaxations and aging below Tg. Secondly, glass transition is only one among the various factors controlling the kinetics of evolution of products during storage and processing. For processes such as collapse, caking, crystallization, and operations like drying, extrusion, flaking, Tg data and WLF kinetics have good predictive value as regards the effects of temperature and water content. On the contrary, chemical/biochemical reactions are frequently observed at temperature below Tg, albeit at a reduced rate, and WLF kinetics may be obscured by other factors. [source] Continuous curriculum assessment and improvement: A case studyNEW DIRECTIONS FOR TEACHING & LEARNING, Issue 112 2007Art Hill This chapter describes the simple sustainable assessment protocols followed in food science at the University of Guelph to help ensure a continuously improving curriculum that satisfies the pedagogical prescriptions of the Institute of Food Technology, the learning objectives of the university, and learning outcomes of other stakeholders, including employers, students, and faculty. [source] Integrating aspects of working environment into a national research and development program on food technologyHUMAN FACTORS AND ERGONOMICS IN MANUFACTURING & SERVICE INDUSTRIES, Issue 2 2001Ole Broberg In a Danish national research and development program on food technology, it was made a condition that funded projects consider potential working environment impacts. The present study evaluated these projects and concluded that this condition failed to have any significant effect on outcomes. The reasons for this failure are explained by the social construction of the program and the fact that it neglected to consider the sociocultural dynamics within scientific and technological work. The program neither constructed useful boundary objects nor included actors that could link the social worlds of working environment and food science and technology. © 2001 John Wiley & Sons, Inc. [source] EFFECT OF GLYCEROL ON PHYSICAL PROPERTIES OF CASSAVA STARCH FILMSJOURNAL OF FOOD PROCESSING AND PRESERVATION, Issue 2010P. BERGO ABSTRACT In this work, the effect of glycerol on the physical properties of edible films were identified by X-ray diffraction (XRD), differential scanning calorimetry (DSC), infrared (FTIR) and microwave spectroscopy. According to XRD diffractograms, films with 0 and 15% glycerol displayed an amorphous character, and a tendency to semicrystallization, for films with 30% and 45% glycerol. From DSC thermograms, the glass transition (Tg) of the films decreased with glycerol content. However, two Tgs were observed for samples with 30% and 45% glycerol, due to a phase separation. The intensity and positions of the peaks in FTIR fingerprint region presented slight variations due to new interactions arising between glycerol and biopolymer. Microwave measurements were sensitive to moisture content in the films, due to hydrophilic nature of the glycerol. The effect of plasticizer plays, then, an important rule on the physical and functional properties of these films, for applications in food technology. PRACTICAL APPLICATIONS Edible and/or biodegradable films are thin materials used mainly in food recovering, food packaging and other applications, in substitution of the films obtained by synthetic ways. In view of these applications, these films must satisfy some of the exigencies in order to increase the food shelf-life, or in other words, they must be flexible, transparent, resistant to some gases such as oxygen, as well as resistant to water vapor. The addition of plasticizers alters the functional properties of the films. Thus, the physical characterization of these films becomes fundamental in order to increase their potential use in industry. [source] EFFECTS OF PRETREATMENT WITH ROSEMARY (ROSMARINUS OFFICINALIS L.) IN THE PREVENTION OF LIPID OXIDATION IN SALTED TILAPIA FILLETSJOURNAL OF FOOD QUALITY, Issue 5 2008M. DA SILVA AFONSO ABSTRACT To delay lipid oxidation during meat processing, synthetic antioxidants have been used in the food industry, but the consumers' concern over their toxicity increased interest in research with natural antioxidants. The aim of this work was to analyze the water activity (Aw), thiobarbituric acid reactive substances (TBARS), moisture and trichloroacetic acid-soluble nitrogen (TCASN) in brined tilapia fillets treated or pretreated with natural rosemary extract (Rosmarinus officinalis) and stored for 240 days at ,18C. Higher Aw (0.900 ± 0.010) and moisture (70.13 ± 0.20) values were observed in the pretreated fillets. The TBARS values in the treatment (3.31 ± 0.79) and pretreatment (3.39 ± 0.53) were half the value of the control treatment (6.14 ± 1.21) at 240 days. Statistical differences were observed in TCASN values in 180 (0.112 ± 0.020) and 240 (0.132 ± 0.017) days, with the pretreatment showing a more protective effect in protein oxidation. In this study, rosemary proved to be protective during the frozen storage, especially when its extract was used as pretreatment, before the salting process. PRACTICAL APPLICATIONS Fish consumption is highly elastic, because the annual average consumption of seafood per person in Brazil is only 6.8 kg. The federal government has set a goal to increase it to 12 kg by 2007. Salting is an older food preservation process still used today, and is extremely important because, despite advances in food technology, increased monitoring and improved knowledge, it is emphasized as an easy, cheap and effective process that does not require refrigeration. Tilapia is a highly prolific fish, with a production volume that is increasingly higher each year in Brazil. Therefore, it calls for interesting research to allow an increased shelf life for this species. [source] Mathematical modeling of water uptake through diffusion in 3D inhomogeneous swelling substratesAICHE JOURNAL, Issue 7 2009L. R. van den Doel Abstract Diffusion-driven water uptake in a substrate (imbibition) is a subject of great interest in the field of food technology. This is a particular challenge for rice grains that are preprocessed to accelerate the water uptake, i.e., to reduce the cooking time. Rice preprocessing disrupts the mesostructural order of starch and induces a microporous structure in the grains. The meso- and microstructural length scales have not been considered in joint approach until now. The (re)hydration of rice grains can be modeled by free (concentration-driven) diffusion or by water demand-driven diffusion. The latter is driven by the ceiling moisture content related to the extent of gelatinization of the rice substrate network. This network can be regarded as a fractal structure. As the spatial resolution of our models is limited, we choose to model the apparent water transport by a set of coupled partial differential equations (PDEs). Current models of water uptake are often limited to a single dimension, and the swelling of the substrate is not taken into account. In this article, we derive a set of PDEs to model water uptake in a three-dimensional (3D) inhomogeneous substrate for different types of water diffusion as well as the swelling of the substrate during water uptake. We will present simulation results for different 3D (macroscopic) structures and diffusion models and compare these results, qualitatively, with the experimental results acquired from magnetic resonance imaging. © 2009 American Institute of Chemical Engineers AIChE J, 2009 [source] Expression, purification, crystallization and preliminary crystallographic analysis of an endo-1,5-,- l -arabinanase from hyperthermophilic Thermotoga petrophilaACTA CRYSTALLOGRAPHICA SECTION F (ELECTRONIC), Issue 9 2009Fabio Marcio Squina The endo-1,5-,- l -arabinanases belonging to glycoside hydrolase family 43 are of great industrial interest for use in food technology, organic synthesis and biofuel production owing to their ability to catalyze the hydrolysis of ,-1,5-arabinofuranosidic bonds in arabinose-containing polysaccharides. In this work, Thermotoga petrophila endo-1,5-,- l -arabinanase, a GH43-family member, has been cloned, overexpressed, purified and crystallized. Single crystals were obtained from a solution containing 0.1,M MES buffer pH 6.5, 0.8,M ammonium sulfate, 0.1,M EDTA, 0.1,Ml -proline and 5%(v/v) dioxane. X-ray diffraction data were collected to a resolution of 2.86,Å using synchrotron radiation and the diffraction pattern was indexed in the tetragonal space group P422, with unit-cell parameters a = b = 83.71, c = 408.25,Å. [source] Chancen und Grenzen der Mikroverkapselung in der modernen LebensmittelverarbeitungCHEMIE-INGENIEUR-TECHNIK (CIT), Issue 11 2003B. Kunz Prof. Dr. Abstract Die Mikroverkapselung ist in der Lebensmittelindustrie immer bedeutender geworden, besonders im Bereich der funktionellen Lebensmittel und der Nahrungsergänzungsmittel. Die Verkapselung dient dem Schutz des eingeschlossenen Materials vor schädlichen Einflüssen. Das Verfahren birgt ein großes Potenzial für die Entwicklung neuer Produkte. Der Einschluss von ernährungsphysiologisch positiv zu bewertenden Substanzen führt zu Produkten mit einem zusätzlichen gesundheitlichen Nutzen (Added Value). Obwohl die Mikroverkapselung sich erst am Anfang ihrer Entwicklung befindet, ist es sinnvoll, die Chancen und Risiken dieser vielversprechenden Technologie abzuschätzen. Der Beitrag gibt einen Überblick über die Möglichkeiten der Mikroverkapselung in der Lebensmittelindustrie und zeigt zugleich die Grenzen der neuen Technologie auf. Chances and Limits of Microencapsulation in Progressive Food Industry Microencapsulation has gained importance in food technology especially in coevolution with the developments in functional food and dietary supplements. The aim of microencapsulation is to protect the core material from harsh conditions, so that it keeps its nutritional value. Although microencapsulation is in an early state of development, it seems to be necessary to evaluate the chances and risks of this technology. Because of the effects which can be reached by using the microencapsulation process there seems to be a great potential for the developments of new products or products with an added value. This contribution reviews the chances of microencapsulation in the food industry and tries to present and evaluate the limits of this new technology. [source] | ||||||||||||||||||||||