The authors update and extend their 1978 review of conjoint analysis. In addition to discussing several new developments, they consider alternative approaches for measuring preference structures in...

https://www.jstor.org/stable/info/1251756

Conjoint Analysis in Marketing: New Developments with Implications for Research and Practice:

Morphological, thermal and rheological properties of starches from different botanical sources

This review surveys the occurrence, analysis, and properties of glucosinolates and derived compounds in plants and products intended for humans and animal consumption. The paper, which includes references published in 1981, is also intended to compliment existing reviews on the chemistry of these sulfur‐containing natural products. Particular emphasis is placed upon members of the Brassica family because of their importance as vegetables, condiments, oilseeds, and animal feedingstuffs. Since much of the work considered here relates to glucosinolate decomposition products, biochemical information concerning the nature, occurrence, and properties of the glucosinolate‐degrading enzyme, myrosinase, is considered in Section III. The methods available for the chemical analysis of glucosinolates and their various breakdown products are discussed critically. Factors affecting the glucosinolate content of plants and plant products arc outlined in Section VII. Particular emphasis is placed upon the effect of proces...

Glucosinolates and their breakdown products in food and food plants

Globally, 800 million people are malnourished. Heavily subsidised farmers in rich countries produce sufficient surplus food to feed the hungry, but not at a price the poor can afford. Even donating the rich world's surplus to the poor would not solve the problem. Most poor people earn their living from agriculture, so a deluge of free food would destroy their livelihoods. Thus, the only answer to world hunger is to safeguard and improve the productivity of farmers in poor countries. Diets of subsistence level farmers in Africa and Latin America often contain sufficient carbohydrates (through cassava, corn/maize, rice, wheat, etc.), but are poor in proteins. Dietary proteins can take the form of scarce animal products (eggs, milk, meat, etc.), but are usually derived from legumes (plants of the bean and pea family). Legumes are vital in agriculture as they form associations with bacteria that `fix-nitrogen' from the air. Effectively this amounts to internal fertilisation and is the main reason that legumes are richer in proteins than all other plants. Thousands of legume species exist but more common beans (Phaseolus vulgaris L.) are eaten than any other. In some countries such as Mexico and Brazil, beans are the primary source of protein in human diets. As half the grain legumes consumed worldwide are common beans, they represent the species of choice for the study of grain legume nutrition. Unfortunately, the yields of common beans are low even by the standards of legumes, and the quality of their seed proteins is sub-optimal. Most probably this results from millennia of selection for stable rather than high yield, and as such, is a problem that can be redressed by modern genetic techniques. We have formed an international consortium called `Phaseomics' to establish the necessary framework of knowledge and materials that will result in disease-resistant, stress-tolerant, high-quality protein and high-yielding beans. Phaseomics will be instrumental in improving living conditions in deprived regions of Africa and the Americas. It will contribute to social equity and sustainable development and enhance inter- and intra-cultural understanding, knowledge and relationships. A major goal of Phaseomics is to generate new common bean varieties that are not only suitable for but also desired by the local farmer and consumer communities. Therefore, the socio-economic dimension of improved bean production and the analysis of factors influencing the acceptance of novel varieties will be an integral part of the proposed research (see Figure 1). Here, we give an overview of the economic and nutritional importance of common beans as a food crop. Priorities and targets of current breeding programmes are outlined, along with ongoing efforts in genomics. Recommendations for an international coordinated effort to join knowledge, facilities and expertise in a variety of scientific undertakings that will contribute to the overall goal of better beans are given. To be rapid and effective, plant breeding programmes (i.e., those that involve crossing two different `parents') rely heavily on molecular `markers'. These genetic landmarks are used to position

/pdf/beans-phaseolus-spp-model-food-legumes-19gane0tq1.pdf

Beans (Phaseolus spp.) - model food legumes

Proteins for foods, in addition to providing nutrition, should also possess specific functional properties that facilitate processing and serve as the basis of product performance. Functional properties of proteins for foods connote the physicochemical properties which govern the behavior of protein in foods. This general article collates the published information concerning the major functional properties of food proteins, e.g., solubility, binding properties, surfactant properties, viscogenic texturizing characteristics, etc. The effects of extraction and processing on functional properties and possible correlations between structure and function are discussed, in relation to practical performance in food systems. Modification of proteins to improve functional characteristics is briefly mentioned.

Functional properties of proteins in foods: A survey

Examining Food Microstructure. Image Analysis. Fundamentals of Structuring: Polymer, Colloid, and Materials Science. Microstructural Components and Food Assemblies. Food Structuring. Food Microstructure and Quality. Microstructural Aspects of a Fluid Food: Milk. Microstructure and Mass Transfer: Solid-Liquid Extraction. Simultaneous Heat and Mass Transfer: Dehydration. The Microstructural Approach

Microstructural principles of food processing and engineering

Membrane effects in postharvest physiology

Texture is a major quality attribute that determines the acceptance of plant foods. However, the term is still often poorly defined and applied. As texture is dictated by the underlying composition and organization of plant tissues, it is crucial for food scientists to be aware of the structure of plant foods. The texture of plant foods can be attributed mainly to the structural integrity of the cell wall and middle lamella, as well as to the turgor pressure generated within cells by osmosis. Recent models of the cell wall envision a cellulose-hemicellulose structural domain embedded in a second domain consisting of pectic substances, while a third domain contains covalently crosslinked protein units. Textural problems in plant foods, arising from diffusion, ripening and processing factors, for example, are directly related to the architecture of the plant cell. Thus, an increased understanding of the structural basis of texture and also of the fundamentals of texture measurement should assist in overcoming quality problems in plant foods.

Perspectives in the textural evaluation of plant foods

https://stuff.mit.edu/afs/athena/course/other/kitchen-chem/www/research_papers/stability.commercial.ice.cream.pdf

The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream

Chilling injury (CI) is a physiological defect of plants and their products that results in reduced quality and loss of product utilization following exposure to low but nonfreezing temperatures. To design more effective control strategies and maximize shelf-life, it is necessary to develop an understanding of the biochemical mechanism(s) responsible for the initiation of CI. Despite considerable efforts in this field of study, there is no general agreement on the cause or nature of CI, or even the primary event(s) triggering low temperature damage.

The first unified theory to explain CI was founded on low temperature induced membrane lipid phase transitions leading to a loss of membrane integrity and physiological dysfunction. This was modified to account for the observation that the level of certain high melting phospholipids appears to be related to the chill sensitivity of many plant tissues. Membranes and changes in their physical characteristics are further implicated as having a role in CI by the discovery that chilling stress evokes an elaborate membrane retailoring response that leads to increased fluidity at reduced temperatures.

Others have postulated that CI results from the direct effect of reduced temperatures on enzymes or the indirect effect of membrane perturbations on intrinsic enzymes. The redistribution of cellular calcium has most recently been advanced as the primary transducer of CI. The weight of this theory rests on the role of calcium as a secondary messenger for many cellular functions. In this review it is also speculated that lipid peroxidation may have a role in the development of irreversible injury during low temperature stress. Its effect would be similar to the senescent processes of free radical damage to tissue and progressive membrane rigidification.

David W. Stanley

Papers

Microstructural principles of food processing and engineering

Membrane effects in postharvest physiology

Perspectives in the textural evaluation of plant foods

The Influence of Polysaccharides on the Glass Transition in Frozen Sucrose Solutions and Ice Cream

Chilling injury. a review of possible mechanisms