Showing papers in "Critical Reviews in Food Science and Nutrition in 1971"

Kinetics of lipid oxidation in foods

Abstract: This review shows how the basic kinetics of lipid oxidation can be simplified for application to the study of food deterioration. The physical and chemical factors that control oxidation are examined and analyzed in terms of food structure and composition. Studies of oxidation of several food items are examined in light of these kinetics and mechanisms.

Microencapsulation in the food industry

Abstract: Microencapsulation finds increasing application in the food industry for the encapsulation of food flavors, fats, oils, acidulants, and other food additives. The various processes of encapsulation now being employed or considered in the food industry are summarized. The advantages and disadvantages of each process are discussed and critically reviewed.

A critical review of the safety of phenolic antioxidants in foods

Abstract: Phenolic antioxidants are of two kinds, on the one hand the hindered which resemble the tocopherols, e.g. BHA, BHT and the Ionox series and on the other the polyhydroxy, e.g. the gallate esters and NDGA. Examination of the literature on the metabolism and toxicity of BHA, BHT, certain of the Ionoc compounds and also the gallate esters suggests that they are safe at the present legally permitted dose levels. The evidence regarding NDGA is scanty, but suggests a dangerous toxicity. Evidence about the life prolonging effect of certain antioxidants suggests that they may have a vitamin E sparing activity and therefore a certain nutritional value. The potential use of antioxidants in preventing irradiation damage is also discussed.

Rationale and technology of food fortification with vitamins, minerals, and amino acids

Abstract: A variety of viewpoints in establishing a fortification rationale for specific foods is presented. The stability and technology of adding vitamins, minerals, and amino acids to foods is reviewed based on published and unpublished material.

Biochemical and functional changes in stored cereal grains

Abstract: The review covers factors which influence the chemical, physical, biological, and nutritive changes that take place during storage; effects of storage on functional properties; formation of toxins in moldy cereals and methods of protecting foods from fungal toxins; and methods to determine storage deterioration. The significance of those changes to food technologists is discussed.

Recent advances in the fish by‐products industry

Abstract: In recent years the fish by‐products industry has grown more rapidly than any other segment of the world's fisheries. Production of fish meal, the primary product of the industry and an important feed ingredient, rose from 1,525,000 metric tons in 1958 to 5,080,000 metric tons in 1968. This tremendous increase in production was the result of improved fishing methods, expansion of established fisheries, and the development of new fisheries, particularly the anchoveta fishery of Chile and Peru. Although markets for fish meal were severely disrupted during the early part of the expansion, they subsequently exhibited a high order inelasticity and provide the basis for profitable operations.

Food canning in rigid and flexible packages

Abstract: Technical literature, dating to approximately 1970, has been reviewed in order to summarize the major technological developments dealing with food canning in rigid and flexible containers. A major portion of the developments now in commercial use have received little or no publicity in the technical or trade literature. Descriptions and commentary have been offered on those developments deemed significant whether or not well‐covered in the literature.

Potential applications of hormones to plant and animal tissues as food

Abstract: A brief overview of the history, biological activity and mechanism of hormone action is presented. Physiological decay of fruits and vegetables resulting from hormonal interaction during plant senescence and stress is discussed and related to the prospect of applying hormones to plant tissue as food. Emphasis is on the recent findings relating plant hormones to hormonal control of plant senescence. The influence of endogenous and applied hormones on biochemical and physiological events postmortem is discussed in reference to animal sources of food. Emphasis is given to the role of hormones in the conversion of muscle to meat.

A review of the literature concerned with flavor research as it applies to the problems of the flavor industry

Abstract: The literature was searched for topics concerned with flavor problems. Articles pertaining to four main categories of foods investigated for flavor constituents were examined: meat, vegetable, cereal and fruit. Investigational techniques were found to be common to all categories: isolation of the volatile components and identification usually by instrumental methods. Correlation with organoleptic analysis which is the most important aspect to be considered by the flavor chemist is often lacking. The results of work covered in the literature serve the flavor industry by helping to solve flavor duplication problems for foods which today are in short supply. Shortages will continue to become even more acute due to the growing population and new flavorful foods will have to be created. The main objective for flavor research should be the elucidation of data which will assist in the duplication of the desirable flavor components of foods.