Showing papers in "Trends in Food Science and Technology in 1995"
TL;DR: Current approaches to understanding and controlling enzymatic browning are presented, with special focus on the use of antisense RNA as a control method.
Abstract: Half of the world's fruit and vegetable crops is lost due to postharvest deteriorative reactions. Polyphenol oxidase (PPO), found in most fruit and vegetables, is responsible for enzymatic browning of fresh horticultural products, following bruising, cutting or other damage to the cell. Chemical methods for controlling enzymatic browning include the use of sodium bisulfite, ascorbic acid and/or packaging under controlled atmospheres. Current approaches to understanding and controlling enzymatic browning are presented in this review article, with special focus on the use of antisense RNA as a control method.
800 citations
TL;DR: The concept of hurdle technology is introduced, potential applications are presented and details on a recently concluded study concerned with this topic are given which scientists from 11 European countries have contributed.
Abstract: Hurdle technology was developed several years ago as a new concept for the production of safe, stable, nutritious, tasty and economical foods. It advocates the intelligent use of combinations of different preservation factors or techniques (‘hurdles’) in order to achieve multi-target, mild but reliable preservation effects. Attractive applications have been identified in many food areas. The present article briefly introduces the concept of hurdle technology, presents potential applications and gives details on a recently concluded study concerned with this topic and to which scientists from 11 European countries have contributed.
625 citations
TL;DR: It is very important to be able to enhance the stability of probiotic bacteria both in old and new applications in order to expand their new uses and also to guarantee minimum effective doses for particular products.
Abstract: Recent advances in probiotic research have finally confirmed the health benefits of some probiotic bacterial strains. In addition to their application to dairy products, probiotic bacteria are now being applied to new food products including fermented cereals, infant formulae and therapeutic foods. It is very important to be able to enhance the stability of probiotic bacteria both in old and new applications in order to expand their new uses and also to guarantee minimum effective doses for particular products.
606 citations
TL;DR: A review of the literature on the antioxidative effects of spices can be found in this article, where the authors summarize the existing literature on spices and their role in reducing lipid oxidation.
Abstract: Synthetic antioxidants such as butylated hydroxytoluene (BHT) and butylated hydroxyanisole (BHA) have been used widely for many years to retard lipid oxidation. Concern about the safety of synthetic antioxidants together with consumer preference for natural products has resulted in increased research on natural antioxidants. Many spices have been shown to impart an antioxidative effect in foods. This article summarizes the literature on the antioxidative effects of spices. The term spice is defined as dry plant material that is normally added to food to impart flavour.
602 citations
TL;DR: The theory that egg white proteins are capable of existing in a "molten globule state" which partially explains their functional properties, is also discussed in this article, where the molecular basis for the development of these functional properties during processing is described.
Abstract: Hen egg white proteins have been extensively utilized as ingredients in food processing because of their unique functional properties, such as gelling and foaming. This review article describes the molecular basis for the development of these functional properties during processing, as well as studies of the development of new methods for improving the functional properties of egg white proteins. The theory that egg white proteins are capable of existing in a ‘molten globule state’, which partially explains their functional properties, is also discussed.
570 citations
TL;DR: Low-intensity ultrasound is a non-destructive technique that provides information about physicochemical properties, such as composition, structure, physical state and flow rate as discussed by the authors, and is used to alter, either physically or chemically, the properties of foods, for example to generate emulsions, disrupt cells, promote chemical reactions, inhibit enzymes, tenderize meat and modify crystallization processes.
Abstract: Ultrasonic techniques are finding increasing use in the food industry for both the analysis and modification of foods. Low-intensity ultrasound is a non-destructive technique that provides information about physicochemical properties, such as composition, structure, physical state and flow rate. High-intensity ultrasound is used to alter, either physically or chemically, the properties of foods, for example to generate emulsions, disrupt cells, promote chemical reactions, inhibit enzymes, tenderize meat and modify crystallization processes.
523 citations
476 citations
TL;DR: The nutraceutical revolution is in full swing and will dramatically change the nature of the food industry by the year 2000 as discussed by the authors, and the two primary messages are: (a) the industry must develop proprietary patented products and (b) theindustry must develop the capacity to demonstrate the clinical benefits of such products.
Abstract: The nutraceutical revolution is in full swing and will dramatically change the nature of the food industry by the year 2000. The two primary messages are: (a) the industry must develop proprietary patented products and (b) the industry must develop the capacity to demonstrate the clinical benefits of such products. In this way the growth of the market as well as profit margins will significantly - dramatically - increase. Presently, food companies lack the necessary know-how and must quickly and effectively obtain it if they are to join the nutraceutical revolution.
375 citations
TL;DR: Although the bioavailability and the mechanism of the uptake of polyamine in the gastrointestinal tract are not fully established, it is evident that at least some proportion of the polyamines in the diet can be absorbed and utilized by the body.
Abstract: Polyamines (putrescine, spermidine and spermine) fulfil an array of roles in human cellular metabolism and in the synthesis of protein, RNA and DNA. Only a proportion of polyamines are synthesized in situ according to needs. However, as is the case for semi-essential amino acids, food is an important source of the polyamines required to support cell renewal and growth. Although the bioavailability and the mechanism of the uptake of polyamines in the gastrointestinal tract are not fully established, it is evident that at least some proportion of the polyamines in the diet can be absorbed and utilized by the body.
362 citations
TL;DR: In this paper, the authors reviewed physical and morphological changes, and quantitative procedures to assess caking of free-flowing powders during storage, and proposed mechanisms of caking phenomena.
Abstract: Caking of free-flowing powders during storage is a deleterious phenomenon that is ubiquitous in the feed, fertilizer and pharmaceutical industries, and of economical importance for low-moisture foods. Among other subjects related to caking of amorphous powders, the following aspects are reviewed in this article: (1) physical and morphological changes, and quantitative procedures to assess caking; (2) proposed mechanisms of caking phenomena; (3) examples of caking in food materials; (4) the relationships between storage-induced caking and other phenomena and the glass transition of amorphous powders; (5) methods for estimating the evolution of caking with time from the physical properties of powder samples and environmental conditions; and (6) measures to minimize the occurrence of caking phenomena.
324 citations
TL;DR: Data on new types of water-soluble and lipid-Soluble plant antioxidants are provided, and the biological activity and functionality of these antioxidants are discussed.
Abstract: We have been actively involved in the isolation and characterization of endogenous plant antioxidants that are believed to inhibit lipid peroxidation and offer protection against oxidative damage to membrane functions. Antioxidants have been isolated from conventional food sources, such as tea (green and black), sesame and wild rice, and also from other plant sources, such as rice hulls, and crude plant drugs. Data on new types of water-soluble and lipid-soluble plant antioxidants are provided, and the biological activity and functionality of these antioxidants are discussed.
TL;DR: The fundamental equations governing the controlled release of active ingredients and the application of controlled-release technology in food systems are reviewed in this paper, where microencapsulation, among others, can be applied to achieve controlled release in foods.
Abstract: The fundamental equations governing the controlled release of active ingredients and the application of controlled-release technology in food systems are reviewed in this article. The method of microencapsulation, among others, can be applied to achieve controlled release in foods. Some of the release mechanisms employed in the food industry involve one or a combination of the following stimuli: a change in temperature, moisture or pH; the application of pressure or shear; and the addition of surfactants. Encapsulation is a method of protecting food ingredients that are sensitive to temperature, moisture, microorganisms or other components of the food system. Such food ingredients include flavors, sweeteners, enzymes, food preservatives and antioxidants, and are encapsulated using carbohydrates, gums, lipids and/or proteins. With a properly designed controlled-release delivery system, the food ingredient is released at the desired site and time at a desired rate.
TL;DR: In this article, the effects of pressure on the solid-liquid phase diagram of water have several potential applications in food technology, including pressure assisted freezing, pressure assisted thawing and non-frozen storage at low temperature (under pressure).
Abstract: Pressure depresses the freezing point of water and the melting point of ice, as well as enabling various high-density forms of ice to be obtained. These effects of pressure on the solid-liquid phase diagram of water have several potential applications in food technology, including pressure-assisted freezing, pressure-assisted thawing and non-frozen storage at low temperature (under pressure). Studies that have been published in these and in related areas are reviewed, and the potential applications and limitations are highlighted.
TL;DR: 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 as discussed by the authors.
Abstract: 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.
TL;DR: In this paper, the use of microscopy and imaging techniques for evaluating food structure is discussed. But, as mentioned before, these techniques cannot be directly applied to study food structure because the processing conditions that turn biological raw materials into food cause structural and textural changes which, in turn, change the innate properties and behaviour of the foods.
Abstract: Microscopy and imaging techniques are the most appropriate techniques for evaluating food structure because they are the only analytical methods that produce results in the form of images rather than numbers. However, images may now also be converted into numerical data to allow for statistical evaluation. Advances in microscopy and imaging techniques are made, for the most part, outside the field of food science, drawing from the fields of materials science, biology and medicine. Such techniques cannot, in most cases, be directly applied to study food structure. They must be adapted because the processing conditions that turn biological raw materials into food cause structural and textural changes which, in turn, change the innate properties and behaviour of the foods. This necessitates the development of appropriate methods and also the specialization of researchers. Future developments in this field can be divided into the use of new equipment developed for use in other fields, and the application of techniques modified to solve specific food science problems, such as the development of new foods with particular properties and texture or the detection of defects in foods.
TL;DR: A review of methods for the dehydration of foods, including several that may not be widely known, can be found in this article, including microwave-augmented freeze drying, centrifugal fluidized-bed drying, ball drying and ultrasonic drying.
Abstract: This article is a review of methods for the dehydration of foods, including several that may not be widely known. The novel techniques include microwave-augmented freeze drying, centrifugal fluidized-bed drying, ball drying and ultrasonic drying. The advantages and disadvantages of each of these novel methods are discussed in comparison with more conventional methods of drying. The applications of each method to specific foods are discussed, as well as the factors that must be controlled for each process.
TL;DR: Three types of enzymatic antioxidative principles are outlined in this article, and the applicability of relevant enzymes in all three categories are discussed.
Abstract: The trend to avoid synthetic additives has resulted in a large increase in efforts to find new natural antioxidants. Enzymes represent a new type of potentially applicable natural antioxidants. Three types of enzymatic antioxidative principles are outlined in this article, and the applicability of relevant enzymes in all three categories are discussed.
TL;DR: The mechanisms and uses of both chemical and enzymatic interesterification for the modification of the structure and function of food triacylglycerols are reviewed in this paper.
Abstract: The mechanisms and uses of chemical and enzymatic interesterification for the modification of the structure and function of food triacylglycerols are reviewed. Chemical interesterification, a fatty acid distribution randomization process, is contrasted with the positionally specific enzymatic interesterification. Several past, present and future applications of chemical and enzymatic interesterification techniques are described.
TL;DR: In this article, the authors proposed a combination of membrane processes with traditional milk-processing practices to enhance the quality attributes of various dairy products, such as enhancing the manifestation of desired functional properties of milk proteins, fractionating caseins and whey proteins, enhancing the microbial quality of dairy fluids, upgrading the quality of low quality whey, and standardizing milk.
Abstract: Technological advances related to the development of new membranes, improvements in process engineering and better understanding of the functionality of milk constituents have extended the range of membrane separation processes to cover the entire compositional spectrum of milk. Advanced membrane processes allow the recovery and purification of valuable milk constituents and have become an integral part of an increasing number of dairy processes. Current applications are aimed at enhancing the manifestation of desired functional properties of milk proteins, fractionating caseins and whey proteins, enhancing the microbial quality of dairy fluids, upgrading the quality of low-quality whey, and standardizing milk. Combinations of membrane processes with traditional milk-processing practices are being used to enhance the quality attributes of various dairy products.
TL;DR: In this paper, the double-helix morphology that is characteristic of gellan gum prevails in other members of the gum family in spite of the presence of substituents and side chains.
Abstract: Certain linear and branched polysaccharides produced by unrelated species of bacteria are grouped in the gellan gum family because of their conserved backbone structures. All have excellent rheological properties and, thus, are useful in industrial applications. Physicochemical investigations of these polysaccharides in solution and structural studies of them in the solid state using X-ray diffraction have provided mutually complementary results. The study double-helix morphology that is characteristic of gellan gum prevails in other members of the gum family in spite of the presence of substituents and side chains. Association between double helices is facilitated by ions and water molecules. The observed physical properties of solutions and gels made with members of the gellan gum family can be directly rationalized at the molecular level in terms of the interactions taking place between the polymer helices
TL;DR: In the area of reduced-and low-fat cheese technology, the authors has produced three basic strategies to combat problems associated with fat reduction, and they have shown that fat plays a key role in the flavor, body and texture of cheese.
Abstract: During the past 15 years, the demand for reduced- and low-fat cheeses has increased dramatically. Unfortunately, fat plays a key role in the flavor, body and texture of cheese. Many commercial reduced- and low-fat cheeses as a result exhibit poor flavor and texture. Intense research in the area of reduced- and low-fat cheese technology has produced three basic strategies to combat problems associated with fat reduction.
TL;DR: A non-stick, chewing gum base composition which is free from fats, waxes, and elastomer solvent resins, and a non- stick chewing gum composition made from the gum base.
Abstract: A non-stick, chewing gum base composition which is free from fats, waxes, and elastomer solvent resins, and a non-stick chewing gum composition made from the gum base The resulting chewing gum is easily removable from a variety of surfaces
TL;DR: This article examined cross-cultural chemosensory perceptions and preferences from the point of view of their ability to explain differences in food selection in different cultures, finding that preference for these same qualities appears to be dependent on the context in which they are experienced, and thus cultural preference differences are evident, most probably as a function of the different dietary experiences of different cultures.
Abstract: Studies of cross-cultural chemosensory perceptions and preferences are examined from the point of view of their ability to explain differences in food selection in different cultures. It is unclear from the limited literature whether psychophysical judgements of taste or of other sensory qualities of foods differ cross-culturally. However, preference for these same qualities appears to be dependent on the context in which they are experienced, and thus cultural preference differences are evident, most probably as a function of the different dietary experiences of different cultures.
TL;DR: Hydrolytic antimicrobial enzymes function by degrading key structural components of the cell walls of bacteria and/or fungi, whereas antimicrobial oxidoreductases exert their effects by the generation in situ of reactive molecules.
Abstract: Antimicrobial enzymes are ubiquitous in nature, playing a significant role in the defense mechanisms of living organisms against infection by bacteria and fungi. Hydrolytic antimicrobial enzymes function by degrading key structural components of the cell walls of bacteria and/or fungi, whereas antimicrobial oxidoreductases exert their effects by the generation in situ of reactive molecules. The potential of these enzymes in food preservation is still far from realized at present.
TL;DR: A brief overview of the theory of fluorescence spectroscopy, together with some examples of applications of this technique to illustrate its potential for addressing key problems in food science can be found in this paper.
Abstract: Fluorescence spectroscopy is a rapid, sensitive method for characterizing molecular environments and events. In spite of its utility, food researchers have been slow to adopt fluorescence methodology, partly because its value has gone unrecognized. This article presents a brief overview of the theory of fluorescence spectroscopy, together with some examples of applications of this technique to illustrate its potential for addressing key problems in food science.
TL;DR: The supercritical fluid extrusion (SCFX) process has the potential for producing a range of puffed food products, such as ready-to-eat cereals, pasta and confectionery products, with improved texture, color and taste.
Abstract: The supercritical fluid extrusion (SCFX) process has the potential for producing a range of puffed food products, such as ready-to-eat cereals, pasta and confectionery products, with improved texture, color and taste. The conventional extrusion process has some limitations with regard to the process-related product characteristics. The SCFX process has been successful in overcoming some of these limitations, making extrusion a more versatile and controllable process. Some novel products produced using the SCFX process are presented in this article in the light of the above remarks. The principles of the SCFX process are described with particular focus on the thermodynamic and rheological fundamentals underlying the process improvements.
TL;DR: This Book have some digital formats such us :paperbook, ebook, kindle, epub, fb2 and another formats and here is The Complete PDF Book Library.
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TL;DR: The application of bacterial ice nucleators to the freezing of some model food systems and real foods, elevates nucleation temperatures, reduces freezing times and improves the quality of frozen foods suggests that there may be profound potential for energy savings and quality improvement in the food industry.
Abstract: Extensive investigations of bacterial ice nucleation by strains of Pseudomonas, Erwinia and Xanthomonas have indicated that highly homologous proteins, each encoded by a single gene, are involved in the ice-nucleation active sites of either intact bacterial cells and/or cell-free ice nucleators. The application of these bacterial ice nucleators to the freezing of some model food systems and real foods, such as salmon, egg white protein and cornstarch gels, elevates nucleation temperatures, reduces freezing times and improves the quality (e.g. the flavor and textural properties) of frozen foods; this suggests that there may be profound potential for energy savings and quality improvement in the food industry. The use of bacterial ice nucleators is a unique application of biotechnology, as it directly improves freezing processes. Further research is needed to gain a better understanding of the basic mechanisms, the practical applications and the safety of this particular material in the commercial freezing of food products.
TL;DR: In this article, discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active ingredient associated with the substrate, which are used as delivery systems for comestibles, pharmaceuticals and personal products.
Abstract: Discrete entities of a solid suspension are made from a solid fat matrix and a non-fat solid substrate having an active ingredient associated with said substrate. These entities are spheroidal in shape, have uniform size and substantially the same active content due to the flash flow process used to make them. They are especially useful as delivery systems for comestibles, pharmaceuticals and personal products.