Showing papers in "Critical Reviews in Food Science and Nutrition in 1974"

Anthocyanins and their stability in foods

Abstract: The anthocyanin pigments are responsible for the red, blue, and purple color of most fruits and vegetables. This review covers the following aspects of anthocyanins: their chemical structure and the relation between chemical structure and color; the theories of their biogenesis and factors affecting their synthesis in plants; their distribution among fruits and vegetables; the chemical, physical, and biochemical factors affecting their degradation in fresh and processed food commodities; degradation schemes; ways and means for stabilizing these pigments in foods and methods for extracting, identifying, and quantifying their concentration in foods.

Precursors of sulfur‐containing flavor compounds

Abstract: Sulfur‐containing volatiles contribute to the flavor of many food products because of their high volatility and their strong odor. Understanding of their formation from natural precursors is not only of scientific value, but also of practical use in the flavoring of processed foods and in the prevention of off‐flavor formation.

Reduction of ferrimyoglobin in meat

Abstract: A diverse body of literature is integrated and discussed in this review of the production of ferrimyoglobin in fresh red meat, and the probable role(s) of muscle mitochondria in the enzymic reductive process is developed. A major purpose of this review is to bring key unanswered questions into focus and, hopefully, to stimulate and perhaps point the way for further research into this inadequately understood area. It is the authors view that as the cutting and packaging of fresh red meat becomes increasingly centralized a thorough understanding of the biochemistry of in situ, heme pigment reduction will, in addition to its own intrinsic scientific interest, prove to be of value in providing a rationale for refining ante‐ and post‐mortem treatment and handling practices aimed at, among other things, optimizing color maintenance of consumer cuts of fresh red meat.

Volatile sulfur compounds in food flavors

Abstract: The volatile sulfur compounds are generally present in trace amounts in foods. These compounds possess a strong and powerful odor and contribute to both agreeable and disagreeable flavors of foods....

The history, development, and utilization of triticale

Abstract: Triticale is a man‐made cereal grain. The parental species are wheat and rye. The objectives of this cross were to combine grain quality, productivity, and disease resistance in Triticum (wheat) with the vigor and hardiness in Secale (rye). Many difficulties had to be overcome before successful crosses between wheat and rye could actually be achieved. This review traces the history of this man‐made cereal grain, identifies the past and present centers of triticale breeding research and discusses some of the reasons why triticale generally is not yet comparable in yields to other cereal grains. Environmental and agronomic factors are discussed and how these factors affect yield, kernel characteristics, and disease resistance. The chemical composition of triticale is compared with that of the parental species of the crossbreed. The major importance of triticale lies in its protein. Reported protein values range from 12 to 22%. Triticale seems to be more digestible as evidenced by feeding experiments involvi...

Developments in technology of storage and handling of fresh fruits and vegetables

Abstract: Modern technology has greatly increased the yields of fruits and vegetables. Higher yields are worth little if the harvested crops are not consumed by people. One fourth of all produce harvested is not consumed because of spoilage between the time of harvest and the time of purchase by the consumer. Billions of dollars are annually lost to growers, shippers, warehouse owners, and processors. A sizable reduction also occurs in the nutritive value and general quality of much of the fresh produce and processed foods that do reach the consumer. These losses are especially heavy in many parts of the world, such as the developing countries, that lack modern storage and processing facilities. Major influences on the ripening, senescence, and deterioration of fruits and vegetables are endogenous factors such as plant hormones produced by the plant body and exogenous factors which consist of environmental parameters such as microbial growth, temperature, relative humidity, air velocity, and atmospheric composition...

The prospects of leaf protein as a human food ‐ and a close look at alfalfa 1

Abstract: Not only natural scientific curiosity but more so looming world food shortages have prompted food scientists to explore new and unconventional sources of edible and nutritious substances. Leaves are one such example. In this review the authors present some facts dealing with the production of leaf protein concentrate (LPC). Although equipment for the extraction of leaf protein has been built, much of the chemistry involved in this process has remained somewhat underemphasized. Three methods of extraction are dealt with and a discussion of the nutritional value of LPC is presented. Alfalfa is shown as merely one illustration of what extent man can expand his agricultural and food processing expertise to create alternate food resources for his nutritional benefit.

Food uses of barley

Abstract: This is a review of industrial and food uses of barley. Following a general description of the structure and the composition of the barley kernel and outline of present uses, recent and projected developments are discussed. Those developments include uses of malted barley in brewing and baking. Mechanically abraded barleys malted in the presence of exogenous gibberellic acid can be used in novel brewing systems and in the improvement of bread quality. By‐products of malting and brewing can be utilized in feed and nonfood products and at the same time reduce problems of waste disposal. The availability of barley cultivars with unique starch compositions (high in amylose or amylopectin) or high in protein and lysine expand the potential usefulness of barley in the production of modified starches and cereals of greatly improved nutritional value.

Nutrification of foods with added Vitamin A

Abstract: An overview has been prepared on the nutrification of a variety of foods with added vitamin A produced by chemical synthesis. In addition to providing a partial literature review of the subject, previously unpublished data have been included. Current vitamin A technology allows one to nutrify not only natural and refined foods; liquid, powdered, flaked and solids foods; baked, dried, canned and frozen foods, but also the new simulated and fabricated foods. A choice, therefore, can be offered which foods may be best nutrified to overcome a vitamin A deficiency in a target population not receiving adequate vitamin A nutrition.

Mercury in fish: A literature review

Abstract: This review examines the literature on mercury contamination in fish beginning with the man‐made incidents and its sequelae around Minamata Bay in Japan during the period 1953 to 1960. Mercury poisoning in animals in Sweden and Canada leading to discovery of industrial contamination of waters and fish, which resulted in regulatory action by Canada and the United States, is described and discussed. Finally, salient features of natural background mercury concentrations in water and fish, not associated with man‐made pollution, and the impact of the 0.5 ppm FDA guideline on the fishing industry are covered along with suggestions for possible modification of the present guideline.

The use of certain chemicals to increase nutritional value and to extend quality in economic plants

Abstract: This review paper presents results with and potential for the use of certain chemicals to stimulate growth of plants and increase yield, to increase nutritional composition, and to increase nutrient retention and quality after harvest and during storage of economic plants and their products.