Application in foods

H. T. Lawless and B. P. Klein, Sensory Science Theory and Application in Foods, ift Basic Symposium Series, Marcel Dekker, Inc., New York, 1991, p. 441. 

Good Good 90 S.9 Wide application in food and pharmaceutical industries... 

M. Cai eii and A. Mangia, Multidimensional detection methods for sepai ations and their application in food analysis . Trends Anal. Chem. 15 538-550 (1996). 

Carbon filters find particular application as prefilters for RO and ion-exchange processes in the production of high purity FW. They are also used in clean-steam boilers and other types of steam generators where the steam is ultimately destined for application in food or beverage production, pharmaceuticals, electronics, surgical instrument sterilization, and similar processes. 

Algae are classified according to their colors (1) Chlorophyceae (green), (2) Rhodophyceae (red), (3) Cyanophyceae (bine-green), and (4) Pheophyceae (brown). The major pigments inclnde chlorophylls a, b, and c, P-carotene, phycocyanin, xanthophylls, and phycoerythrin. All these pigments have great potential for applications in foods, pharmacenticals, and cosmetics. 

Giusti, M.M. and Wrolstad, R.E., Acylated anthocyanins from edible sources and their applications in food systems, Biochem. Eng. 14, 217, 2003. 

Solid-phase sorbents are also used in a technique known as matrix solid-phase dispersion (MSPD). MSPD is a patented process first reported in 1989 for conducting the simultaneous disruption and extraction of solid and semi-solid samples. The technique is rapid and requires low volumes (ca. 10 mL) of solvents. One problem that has hindered further progress in pesticide residues analysis is the high ratio of sorbent to sample, typically 0.5-2 g of sorbent per 0.5 g of sample. This limits the sample size and creates problems with representative sub-sampling. It permits complete fractionation of the sample matrix components and also the ability to elute selectively a single compound or class of compounds from the same sample. Excellent reviews of the practical and theoretical aspects of MSPD " and applications in food analysis were presented by Barker.Torres et reported the use of MSPD for the... 

Burt, S. (2004) Essential oils their antibacterial properties and potential applications in foods-a review . International Journal of Food Microbiology, 94, 223-253. 

Chafer, M., Ortola, M.D., Chiralt, A., and Fito, P. 2001a. Orange peel products obtained by osmotic dehydration. In Osmotic Dehydration and Vacuum Impregnation Applications in Food Industries (P. Fito, P.A. Chiralt, J.M. Barat, W.E.L. Spiess, and D. Beshnilian, eds), pp. 93-106. Technomic Publishing, Lancaster, PA. 

Low levels of resistance have been reported for some populations of Indian meal moth, almond moth, and red flour beetle populations in stored peanuts in the southeastern United States (Zettler et al., 1989), but no assessments are available for phosphine resistance in insect populations in mills, warehouses, processing plants, and other structural facilities. Phosphine can be corrosive to metals, particularly copper, electrical wiring, and electronic equipment (Bond et al., 1984), which limits its application in food processing facilities and warehouses. A new formulation of phosphine, in which phosphine gas is combined with carbon dioxide and released from a cylinder, alleviates some but not all of the corrosive effects of phosphine and is labeled for use as a structural treatment. 

In agriculture and food, NIR has been a powerful tool for decades. All shipments of grain leaving US ports are analyzed for moisture, fat, protein, and starch via NIR. Processed foods are also a prime venue for NIR percent of fat in cheese spread, hardness of wheat, and freshness of meats are just some of the applications in food. 

Capillary electrophoresis (CE) is a modem analytical technique that allows the rapid and efficient separation of sample components based on differences in their electrophoretic mobilities as they migrate or move through narrow bore capillary tubes (Frazier et al., 2000a). While widely accepted in the pharmaceutical industry, the uptake of CE by food analysts has been slow due to the lack of literature dedicated to its application in food analysis and the absence of well-validated analytical procedures applicable to a broad range of food products. 

Various chromatographic techniques have been employed for the purification and characterization of B-phycoeryhtrin (B-PE) from the unicellular red algae Porphyridium cruentum. B-PE is a biliprotein containing a chromophore. The research was motivated by the importance of B-PE in light-sensing elements in biosensors and by the possible application in food... 

Barnes, R. J., Dhanoa, M. S., Lister, S. J. Appl. Spectrosc. 43,1989, 772-777. Standard normal variate transformation and de-trending of near-infrared diffuse reflectance spectra. Barnes, R. J., Dhanoa, M. S., Lister, S. J. J. Near Infrared Spectrosc. 1, 1993, 185-186. Correction of the description of standard normal variate (SNV) and De-Trend transformations in practical spectroscopy with applications in food and beverage analysis. Brereton, R. G. Chemometrics—Data Analysis for the Laboratory and Chemical Plant. Wiley, Chichester, United Kingdom, 2006. 

In summary, there have been several physical/mechanical means developed to improve the functionality, safety, and sensory properties of psyllium. These previous investigations have indicated the possibility to improve the physicochemical, sensory, biological properties of psyllium for its optimal applications in foods. However, none of them could sufficiently solve the strong gelling and extreme water-uptake problems of psyllium. 

Abstract Aspartame (Apt), Acesulfame-K (Ace-K) low-calorie, high-potency artificial sweeteners ate cnnently nsed in beverages and dietary food and drinks. Their increased application in food and drink prodncts has given a new impetus to develop fast and accurate methods for their determination. Absorption spectra of Asp, Caf, Ace-K and BA strongly overlap. Therefore a direct determination of these analytes in quaternary mixture is impossible without a separation step. In order to overcome this difficulty partial least squares (PLS) method has been proposed. 

In 1977, The Food and Drug Administration initiated a warning label policy in light of inconclnsive evidence that the sweetener might cause cancer in high doses. Their increased application in food and drink products has given a new impetus to develop fast and accmate methods for their determination. 

SURFACE PLASMON RESONANCE (SPR) BIOSENSORS AND THEIR APPLICATIONS IN FOOD SAFETY AND SECURITY... 

H. Todt, G. Guthausen, W. Burk, D. Schmalbein, and A. Kamlowski, Time domain NMR in qnality control standard applications in food, Modem Magnetic Resonance, G.A. Webb (ed.) Springer, Netherlands, 2006. 

Polysaccharide degrading enzymes have a long history of commercial application in food processing, horticulture, agriculture, and protein research. As with most other industrial enzymes, the economic use of polysaccharidases often depends on obtaining the maximum activity lifetime in the process environment and/or securing a recovery system that permits the sensible reuse of active enzymes from process streams. 

Unfortunately these are expensive catalysts and they have not yet made a serious dent in the large-scale polymer market. However, specialty applications in food packaging, personal care, and medicine are being utilized. 

Nowadays, a large number of applications are available therefore, in this chapter, a selection of more important and interesting ones will be presented. Particular attention will be paid to the official, reference or rontine methods, as well as to selected experimental approaches. The number of applications in food analysis is increasing at a rapid pace and it seems rather difficult to be exhaustive in this held. 

Compound 56 is a roast-smelling odorant that has been described to have a strong, popcorn-like aroma and thus has applications in food flavoring <1995JFA2195, 1995JFA2187, 1997JMP807, 2002JFA5394>. 

FIGURE 5.6 Physico-chemical and protein-related functional properties of defatted morama bean flours and their potential applications in food systems (adapted from Maruatona, 2008). 

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