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Convenience foods

A. L. Brody and E. P. Schertz, Convenience Foods Products, Packaging Markets, Iowa Development Commission, Des Moines, 1970. [Pg.455]

When the Myco-protein project was planned in the 1960s it was assumed the product would form a valuable protein source, needed to meet expected protein shortages. By the early 1980s, when the project had reached production, the protein shortage had not developed (at least in Europe). However, dietary habits had changed, and there was a move away from meat consumption to other healthier foods. There was also a move towards convenience foods such as deep-frozen prepared meals. It was to these markets that Myco-protein was directed. [Pg.82]

For food, SCP has been produced on a smaller scale and is mainly limited to yeasts, the use of which in food has been traditional. The exception is Myco-protein, which is being promoted as a health food, rich in protein and lacking animal fat, and which can be used as meat substitutes in high-value vegetarian convenience foods. [Pg.106]

T oods packaged in flexible containers and processed for commercial sterilization are a part of the trend toward improved quality in convenience foods. The retorted pouch has the package integrity of the metal can coupled with the food quality, reheating, and serving convenience of frozen, boil-in-the-bag foods (1). Its use for combat rations has especially interested military R D personnel because of the functional advantages over the metal can (2). [Pg.94]

Two major trends in the industrialised world are the demand for convenience food and awareness of the need for healthy eating patterns. The trend is away from generic foods towards processed products, for example, as we have seen, there is a growing demand for organic frozen desserts and items such as frozen pizzas. Many supermarkets see a potential for surplus products in freezing and canning surplus produce (FAO, 2002). The popularity of functional or healthy foods is also a potentially lucrative area for organic produce, especially dairy products. [Pg.137]

Nuttall estimated that 15 to 20% of chocolate is eaten on its own, i.e., in candy form.51 The remainder is used to coat other foods including ice cream or confectionery products. According to the same source, nearly all people in highly industrialized countries have eaten confectionery at some time, and over 90% of the population may buy it on a regular basis. The author viewed confectionery as one of the first "convenience" foods, leading to the popularity of chocolate as a snack food. [Pg.191]

Pre-packaged foods and frozen or quick-prepare dinners are increasingly available and appealing to time-stressed consumers Increase in consumption of convenience foods that are often high in fat and calories and low in nutritional value... [Pg.28]

The invention of new food forms is not required to increase uses of vegetable food proteins in the American diet. Uses of flours, contrates and isolates continue to grow as increasingly more convenience foods are formulated and produced in factories, either for grocery or institutional sales. [Pg.48]

Glutamic acid and its salts (especially the sodium salt) enhance the flavour of many convenience foods. Bejaars et al. (1996) described the determination of free glutamic acid in soups, meat products and Chinese food. The method involves hot water extraction of test portions followed by filtration and dilution. The extracts were treated with N,N-dimethyl-2-mercapto-ethyl-ammonium chloride and o-phtaldialdehyde to convert glutamic acid into a stable fluorescent, l-alkylthio-2-alkyhsoindole. Homocysteic acid was used as the internal standard. Separation was made on a Ci8 column, eluted with... [Pg.117]

The larvae that hatch from Cotesia eggs remain inside their caterpillar host, exploiting it as a secure haven from the outer world and a convenient food supply. They feed on the caterpillar from within until they are mature and ready to pupate. Then they emerge from its body and immediately begin spinning small white cocoons, which they attach by one end to the caterpillar s back. It is not uncommon for a tobacco hornworm, still alive, to be festooned with fifty or more Cotesia cocoons, each resembling a diminutive grain of rice fastened to the caterpillar. Each cocoon contains... [Pg.211]

It is briefly reported that PP foam sheet from Convenience Food Systems in thickness from 500 to 1800 micron is thermoformable into chilled food packaging trays. Trays made in TiroPak XPP, which is coextruded with an EVOH barrier layer, can be taken from the freezer and heated to 90C in a microwave oven without loss of shape or properties. [Pg.79]

Pregelatinizacion Cold water dispersibility Useful in instant convenience foods... [Pg.292]

Harris and Lindsay (3) reported that panelists were able to detect off-flavors in reheated fried chicken after 2 hr of refrigeration. The high concentration of polyunsaturated fatty adds in muscle phospholipids supplies readily oxidizable lipids, and these components play an important role in the development of WOF (4, 5). The rising demand for precooked convenience foods has increased the importance of controlling WOF. [Pg.118]

Martet opens up for new products and concepts e., introduction of convenience food. [Pg.13]

Although traditional cheeses have a rather high fat content, they are rich sources of protein and in most cases of calcium and phosphorus and have anticarigenic properties some typical compositional data are presented in Table 10.1. Cheese is the classical example of a convenience food it can be used as the main course in a meal, as a dessert or snack, as a sandwich filler, food ingredient or condiment. [Pg.298]


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See also in sourсe #XX -- [ Pg.126 , Pg.137 ]

See also in sourсe #XX -- [ Pg.7 , Pg.138 , Pg.274 , Pg.549 ]




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