Showing papers in "Critical Reviews in Food Science and Nutrition in 1970"

The use of fungi as food and in food processing

Abstract: Fungi have been used directly as food and in the processing of food for many years. However, their potential has been only partially explored, and in this day of widespread protein shortages they could be employed to make major contributions to the present world protein pool.

Freeze‐drying of foodstuffs

Abstract: Recent research and development concerning the freeze‐drying of foodstuffs is reviewed, with emphasis on factors relating to the engineering of freeze‐drying processes. Major areas considered are the physical description and analysis of drying rates, the influence of processing and storage conditions on product quality, improved processing approaches, and quality control.

Fish protein for human foods

Abstract: Fish contributes significantly to the world protein supply. The present fish catch, its losses in processing, and its consequent protein contribution to world needs are reviewed. Present protein losses are estimated to be considerable. The amount of fish protein reaching consumers can be increased by increasing the catch, by the development of fish cultivation, and by improving the efficiency of using the resource. Most of the recent work directed to this objective has concerned the manufacture of fish protein concentrate (FPC). Various forms of FPC, their preparation, safety, composition, nutritive value, acceptance, clinical application, and uses are reviewed. The potential for large‐scale development of FPC, both as a protein supplement and as a functional protein ingredient in sophisticated food formulation, is discussed.

Foam drying in the food industry

Abstract: Foam‐drying foods is now an established unit operation in the food industry. The three basic foam drying variants, vacuum puff, foam‐mat and foam spray drying are reviewed. Where applicable, the process parameters are related to other drying methods and to generalized drying theory. The foam‐drying methods are described in relation to equipment, process parameters, type of food products, product characteristics and economics.

Algae, bacteria, and yeasts as food or feed

Abstract: The use of algae, bacteria, and yeasts as food for man or feed for animals has been the subject of considerable discussion in both the scientific and technological literature and in the popular press in recent years This interest has arisen largely as a result of the need for additional food supplies in chronic food‐shortage areas of the world and for food for life‐support of astronauts on extended space missions We direct out attention here to the most recent literature and attempt to analyze the current status of the use of these microorganisms for either food or feed with projections to possible applications in the future

Protein‐enriched bread

Abstract: This review concerns the effects of protein‐rich supplements on production of bread, quantitative and qualitative improvement of wheat proteins by plant breeding and genetic modification, use of protein concentrates from by‐products of the wheat milling industry, bread enriched with wheat germ and phospholipids, enrichment with non‐wheat protein concentrates and glycolipids, supplementation of non‐wheat bread by protein concentrates, and amino acid supplementation.

Current concepts on the texture of fruits and vegetables

Abstract: Recent research on the texture of fruits and vegetables is evaluated with regard to the relationship between the various facets of perceived texture such as cohesiveness, etc. and the geometrical, physical, and chemical properties of food. The role of polymeric materials such as pectin and cellulose, and their interaction with other components, receives special attention. Coming under consideration are the size of the cells, turgor and factors affecting it, the mechanical properties of cell walls and intercellular adhesion. The influences of storage, heat, chemicals, and enzymes on these characteristics provide insight into their fundamental contributions to texture. Further, the chemical composition and structural components of comminuted foods are related to their texture and rheology.

Texture in foodstuffs

Abstract: Some of the difficulties associated with any objective attempt at measuring food textures are discussed including the double role played by language as the vehicle for transforming subjective “knowing” of a texture into a form suitable for describing the effect to others. It is stressed that a satisfactory solution to the problem of objectivizing a texture measurement will require a multi‐disciplinary approach since psychology, physiology and rheology all interact when one senses texture during chewing. Therefore, to objectively measure a texture, the causal relations between these “… ologies” must first be established. The reviewer advances the idea that objective texture measuring activities fall into three distinct categories which roughly correspond to (1) What is the magnitude of the texture and how is it best measured? (2) From whence does it arise? and (3) How does one bring it into existence? The major works reviewed are considered in the light of this activity classification.

Microwave energy in food processing applications

Abstract: The pertinent literature on microwave finish‐drying of potato chips, selection of proper microwave frequency, microwave freeze‐drying, economics of microwave processing, and microwave sterilization were reviewed. The field appears to be characterized by the absence of agreement among workers in the field with respect to the nature of microwave action on food materials and a relative paucity of dielectric data on which to base meaningful decisions. In spite of these shortcomings, significant progress has been made in a few processing areas, and the potential exists for even greater progress in the future.

Dynamic utilization of recent nutritional findings: Diet and cardiovascular disease

Abstract: The present review focuses on the still controversial area of diet in relation to cardiovascular period. The evidence is consistent with the hypothesis that a fat‐controlled diet will retard atherogenesis and prevent or delay such complications as coronary heart disease and strokes. The potential benefits, which are great, are assessed in relation to risks that are deemed insignificant. The food industry is capable of translating these broad findings into specific products. This is illustrated by reference to the patent literature. Some important obstacles are highlighted.