Glycemic index: overview of implications in health and disease : Is the glycemic index important in human nutrition?

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Food and Agricultural Organization of the United Nations.

Catching Fire: How Cooking Made Us Human

List of contributors. 1 Introduction ( Geoffrey Campbell-Platt). 1.1 Food science and technology course elements. 1.2 Evolution of the book. 1.3 Food safety assurance. 1.4 The International Union of Food Science and Technology (IUFoST). 1.5 The book. 2 Food chemistry ( Richard A. Frazier). 2.1 Introduction. 2.2 Carbohydrates. 2.3 Proteins. 2.4 Lipids. 2.5 Minor components of foods. 2.6 Water in foods. 2.7 Physical chemistry of dispersed systems. 2.8 Chemical aspects of organoleptic properties. 3 Food analysis ( Heinz-Dieter Isengard and Dietmar Breithaupt). 3.1 Macro analysis. 3.2 Instrumental methods. 4 Food biochemistry ( Rickey Y. Yada and Brian C. Bryksa). 4.1 Introduction. 4.2 Carbohydrates. 4.3 Proteins. 4.4 Lipids. 4.5 Nucleic acids. 4.6 Enzymology. 4.7 Food processing and storage. 4.8 Summary. 5 Food biotechnology ( Cherl-Ho Lee). 5.1 History of food biotechnology. 5.2 Traditional fermentation technology. 5.3 Enzyme technology. 5.4 Modern biotechnology. 5.5 Genetic engineering. 5.6 Tissue culture. 5.7 Future prospects. 6 Food microbiology ( Tim Aldsworth, Christine E.R. Dodd and Will Waites). 6.1 Introduction. 6.2 Microorganisms important to the food industry. 6.3 Microscopic appearance of microorganisms. 6.4 Culturing microorganisms. 6.5 Microbial growth. 6.6 Methods of measuring growth. 6.7 Microbial biochemistry and metabolism. 6.8 Agents of foodborne illness. 6.9 Outbreaks. 6.10 An outbreak that wasn't! 6.11 Incidence of foodborne illness. 6.12 The Richmond Report on the microbiological safety of food. 6.13 Water-borne diseases. 6.14 Traditional and novel methods of microbial detection. 6.15 Microbiological sampling plans. 6.16 Hazard Analysis and Critical Control Points. 6.17 Hygienic factory design. 6.18 Microbial fermentation. 7 Numerical procedures ( R. Paul Singh). 7.1 SI system of units. 7.2 Rules for using SI units. 7.3 Equation. 7.4 Graphs - linear and exponential plots. 7.5 Calculus. 8 Food physics ( Keshavan Niranjan and Gustavo Fidel Gutierrez-Lopez). 8.1 Physical principles. 8.2 Material properties. 9 Food processing ( Jianshe Chen and Andrew Rosenthal). 9.1 Fundamentals of fluid flow. 9.2 Principles of heat transfer. 9.3 Unit operations. 9.4 Food preservation. 9.5 Food processes and flowcharts. 10 Food engineering ( R. Paul Singh). 10.1 Engineering aspects of hygienic design and operation. 10.2 Cleaning and sanitizing. 10.3 Process controls. 10.4 Storage vessels. 10.5 Handling solid foods in a processing plant. 10.6 Storage of fruits and vegetables. 10.7 Refrigerated transport of fruits and vegetables. 10.8 Water quality and wastewater treatment in food processing. 11 Food packaging ( Gordon L. Robertson). 11.1 Requirements of packaging materials. 11.2 Classification of packaging materials. 11.3 Permeability characteristics of plastic packaging. 11.4 Interactions between packaging materials and food. 11.5 Packaging systems. 11.6 Package closures and integrity. 11.7 Environmental impacts of packaging. 12 Nutrition ( C.J.K. Henry and Lis Ahlstrom). 12.1 Introduction. 12.2 Human energy requirements. 12.3 Protein. 12.4 Carbohydrates. 12.5 Lipids and energy density. 12.6 Micronutrients - vitamins, minerals and trace minerals. 13 Sensory evaluation ( Herbert Stone and Rebecca N. Bleibaum). 13.1 Introduction. 13.2 Background and definition. 13.3 Facilities. 13.4 Subjects. 13.5 Methods. 14 Statistical analysis ( Herbert Stone and Rebecca N. Bleibaum). 14.1 Introduction. 14.2 Descriptive statistics. 14.3 Inferential statistics. 14.4 Correlation, regression, and multivariate statistics. 15 Quality assurance and legislation ( David Jukes). 15.1 Introduction. 15.2 Fundamentals of food law. 15.3 Food quality management systems. 15.4 Statistical process control. 16 Regulatory toxicology ( Gerald G. Moy). 16.1 Introduction. 16.2 Regulatory toxicology. 16.3 Chemical hazards in food. 16.4 Conclusions. 17 Food business management: principles and practice ( Michael Bourlakis, David B. Grant and Paul Weightman). 17.1 Introduction. 17.2 The food business environment. 17.3 The UK food chain system. 17.4 Characteristics of UK food retailers. 17.5 Characteristics of UK food processors. 17.6 Marketing in food business management. 17.7 Food operations management. 17.8 Human resource management. 17.9 Finance and accounting for food firms. 17.10 Conclusions. 18 Food marketing ( Takahide Yamaguchi). 18.1 Introduction. 18.2 Marketing principles. 18.3 Marketing research. 18.4 Strategic marketing and the marketing plan. 19 Product development ( Ray Winger). 19.1 Introduction. 19.2 Background. 19.3 Class protocols. 20 Information technology ( Sue H.A. Hill and Jeremy D. Selman). 20.1 PC software packages. 20.2 Managing information. 20.3 Electronic communication. 21 Communication and transferable skills ( Jeremy D. Selman and Sue H.A. Hill). 21.1 Study skills. 21.2 Information retrieval. 21.3 Communication and presentational skills. 21.4 Team and problem solving skills. Index.

Food science and technology

The consumption of whole grain products is often related to beneficial effects on consumer health. Dietary fibre is an important component present in whole grains and is believed to be (at least partially) responsible for these health benefits. The dietary fibre composition of whole grains is very distinct over different grains. Whole grains of cereals and pseudo-cereals are rich in both soluble and insoluble functional dietary fibre that can be largely classified as e.g., cellulose, arabinoxylan, β-glucan, xyloglucan and fructan. However, even though the health benefits associated with the consumption of dietary fibre are well known to scientists, producers and consumers, the consumption of dietary fibre and whole grains around the world is substantially lower than the recommended levels. This review will discuss the types of dietary fibre commonly found in cereals and pseudo-cereals, their nutritional significance and health benefits observed in animal and human studies.

Dietary Fibre from Whole Grains and Their Benefits on Metabolic Health.

Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituent.

We demonstrate the enhancement of intestinal mucin (Muc2) binding to plant cell wall structures from fruit (parenchymal apple tissue) and grain (wheat endosperm) mediated by soluble dietary fibers embedded within cellulose networks. Mucin binding occurs through two distinct mechanisms; for pectin polysaccharides characteristic of fruits and vegetables, it is governed by molecular mucoadhesive interactions, while for neutral polysaccharides, arabinoxylan and β-glucan characteristic of cereal grains, the interaction stems from the properties of their polymer network. Based on microrheological and microscopic measurements, we show that neutral dietary fiber polysaccharides do not adhere to intestinal mucin, but are capable of disrupting the mucin network, which facilitates interpenetration of mucin molecules into the polysaccharide mesh. This effect becomes significant in the context of 'whole foods', where soluble fibers are incorporated within the gel-like matrix of cellulose-reinforced plant cell wall structures. The result of mucoadhesion assay and analysis of microscopy images points to the critical role of entanglements between mucin and polysaccharides as a lock-in mechanism preventing larger mucin from escaping out of plant cell wall structures. These results provide the first indication that non-pectin soluble dietary fiber may influence mucosal interactions, mucus barrier properties, and transmucosal transport of nutrients.

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Mucoadhesive functionality of cell wall structures from fruits and grains: Electrostatic and polymer network interactions mediated by soluble dietary polysaccharides

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

Food science and technology education has been running since four decades in Nepal There is a very slow improvement in the profession The job opportunities have always been threatened by insiders and outsiders Academic institutions, government agencies, and food industries themselves are responsible for the quality of food science professionals Novel and practical methods of teaching should be followed The government and private organizations should facilitate the recruitment of food technologists Constant prodding needs to be done for the establishment of a Council with more authority that could monitor all bodies associated with food science professionals

https://onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.173

Challenges and prospects of food science and technology education: Nepal's perspective.

"Bomboyson" is a traditional heat desiccated dairy product of eastern Nepal, prepared using khoa, sugar, and ghee, and has a great commercial potential. This study was carried out to standardize the product and study its nutritive value and storage life for the organized production. The formulation was based on survey and the best product was selected using 9-point hedonic rating scale method. The sugar in the best product was replaced by jaggery, and both were compared with the most popular market product for sensory and nutritional qualities. The products were stored at ambient (25°C) and refrigerated (5°C) temperatures to study the microbiological qualities. Bomboyson prepared from 100 parts khoa, 40 parts sugar, and 20 parts ghee was found to be superior (P 0.05) while both the product had lower contents (P < 0.05) of moisture and total ash than the jaggery-added product. The microbiological study confirmed that the products were acceptable throughout the storage period of 28 days at 5°C and 21 days at 25°C.

https://www.onlinelibrary.wiley.com/doi/pdf/10.1002/fsn3.124

Ghanendra Gartaula

Papers

Quantitative structural organisation model for wheat endosperm cell walls: Cellulose as an important constituent.

Mucoadhesive functionality of cell wall structures from fruits and grains: Electrostatic and polymer network interactions mediated by soluble dietary polysaccharides

Isolation of wheat endosperm cell walls: Effects of non-endosperm flour components on structural analyses

Challenges and prospects of food science and technology education: Nepal's perspective.

Replacement of sugar in the product formulation of “Bomboyson” by jaggery