https://bura.brunel.ac.uk/bitstream/2438/18351/1/FullText.pdf

An overview of chemical additives present in plastics: Migration, release, fate and environmental impact during their use, disposal and recycling.

Polyphasic taxonomy, a consensus approach to bacterial systematics.

Three methods widely employed in the evaluation of antioxidant activity, namely 2,2′-diphenyl-1-picrylhydrazyl (DPPH) radical scavenging method, static headspace gas chromatography (HS-GC) and β-carotene bleaching test (BCBT), have been compared with regard to their application in the screening of plant extracts. The strengths and limitations of each method have been illustrated by testing a number of extracts, of differing polarity, from plants of the genus Sideritis, and two known antioxidants (butylated hydroxytoluene and rosmarinic acid). The sample polarity was important for the exhibited activity in the BCBT and HS-GC methods but not for the DPPH method. The complex composition of the extracts and partition phenomena affected their activity in each assay. The value of the BCBT method appears to be limited to less polar samples. Although slow, the HS-GC method is preferable for assessing the antioxidant inhibitory properties on the formation of unwanted secondary volatile products. Being rapid, simple and independent of sample polarity, the DPPH method is very convenient for the quick screening of many samples for radical scavenging activity. Copyright © 2001 John Wiley & Sons, Ltd.

Screening of Plant Extracts for Antioxidant Activity: a Comparative Study on Three Testing Methods

http://www.brasnutri.org.br/arquivos/estudos_tecnicos/Bioactive_peptides_Production_and_functionality.pdf

Bioactive peptides: Production and functionality

Controlled release of food ingredients at the right place and the right time is a key functionality that can be provided by microencapsulation A timely and targeted release improves the effectiveness of food additives, broadens the application range of food ingredients and ensures optimal dosage, thereby improving cost-effectiveness for the food manufacturer Reactive, sensitive or volatile additives (vitamins, cultures, flavors, etc) can be turned into stable ingredients through microencapsulation With carefully fine-tuned controlled release properties, microencapsulation is no longer just an added value technique, but the source of totally new ingredients with matchless properties

Microencapsulation: industrial appraisal of existing technologies and trends

https://www.favv-afsca.fgov.be/scientificcommittee/publications/articles/_documents/Claeys_2013_-_Raw_milk_-_risks_and_benefits.pdf

Raw or heated cow milk consumption: Review of risks and benefits

https://www.favv-afsca.be/scientificcommittee/publications/articles/_documents/Claeys2014-Rawmilkdifferentspecies-chemicalaspects.pdf

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

Originally developed as a pharmaceutical technique, fluidized bed coating is now increasingly being applied in the food industry to tune the effect of functional ingredients and additives. Main benefits of such miniature packages, called microcapsules, include increased shelf life, taste masking, ease of handling, controlled release, improved aesthetics, taste and color. However, compared with a pharmaceutical technologist, a food technologist is more obliged to cut production costs and, therefore, should adopt a somewhat different approach to this rather expensive technology. As a consequence, conventional top-spray film coating of food ingredients seems the most feasible. Moreover, the barrier characteristics of a top-spray coating serve most food applications. Nevertheless, numerous variables are involved in film coating and a thorough insight into their action is essential for establishing an appropriate thermodynamic operation point that provides the required process and product quality. Finally, the development of continuous fluidized bed coaters will offer new possibilities.

Fluidized bed coating in food technology

Protective influence of several packaging materials on light oxidation of milk.

Fat blends, formulated by mixing a highly saturated fat (palm stearin or fully hydrogenated soybean oil) with a native vegetable oil (soybean oil) in different ratios from 10:90 to 75:25 (wt%), were subjected to chemical interesterification reactions on laboratory scale (0.2% sodium methoxide catalyst, time=90 min, temperature=90°C). Starting and interesterified blends were investigated for triglyceride composition, solid fat content, free fatty acid content, and trans fatty acid (TFA) levels. Obtained values were compared to those of low- and high-trans commercial food fats. The interesterified blends with 30–50% of hard stock had plasticity curves in the range of commercial shortenings and stick-type margarines, while interesterified blends with 20% hard stock were suitable for use in soft tubtype margarines. Confectionery fat basestocks could be prepared from interesterified fat blends with 40% palm stearin or 25% fully hydrogenated soybean oil. TFA levels of interesterified blends were low (0.1%) compared to 1.3–12.1% in commercial food fats.

André Huyghebaert

Papers

Raw or heated cow milk consumption: Review of risks and benefits

Consumption of raw or heated milk from different species: An evaluation of the nutritional and potential health benefits

Fluidized bed coating in food technology

Protective influence of several packaging materials on light oxidation of milk.

Physical and chemical properties of trans-free fats produced by chemical interesterification of vegetable oil blends