Food crumbs

Similar problems arise with many metal working fluids. These are sprayed onto the cutting tools, fall into an open collecting vessel, and are recirculated. They are frequently contaminated with organic detritus such as food crumbs, and mice or rat faeces or urine. They may be topped up periodically with fresh oil and maintained at temperatures of 20-30 °C leading to rapid deterioration. The effect of bacterial metabolism is to break the emulsion into organic and aqueous layers, the oil is converted into fatty acids, the pH falls the emulsion becomes useless and may cause corrosion spots on the finished item. 

The system shown is heavily used in food processing applications such as milk or chocolate crumb production, sugar substitutes, modified starch, and alginates. In addition to food processing applications, such a system is used in the processing of heat-sensitive pharmaceuticals, polymer suspensions like latex, in processing pigments and dyestuffs, and pesticides. 

Meat products, soups, pickles, snacks, bread crumbs presence of flavors of specific oleoresins restricts use as food coloring in confectionery and desserts... 

Differences in mobility of various components (e.g., starch, sucrose, water) within a food system (e.g., a cookie), as well as the inherent heterogeneity of many food systems (e.g., crust versus crumb of a cookie), suggest the need to measure more than an average Tg for a system. Ruan and Chen (1998) proposed the creation of a Tg map to capture the distribution of Tg values within a food system. Since conventional techniques used to measure Tg do not have the capacity at the present time to provide spatial information, Ruan and Chen (1998) suggested the use of MRI, as a function of temperature, to produce a Tg map. ... 

Generally, vegetable food protein ingredients are more absorbant than other dough components, with the result that mixing time and loaf volume is decreased. In addition, pan bread crumb becomes coarser and occasionally darker in color. Negative effects on loaf volume appear to be inversely related to phytic acid content. 

Milk-crumbs and soya-crumbs are new aroma sources produced by the Maillard reaction and intended to be used in the food industry. During the production of the crumbs thermal reactions take place in the material (e.g. milk) and the added glucose and amino acid constituents. Fructose-lysine and... 

Table I shows the furosine content of the milk-crumb and soya-crumb samples in comparison to other food protein sources thermally processed. Milk—crumb has the highest furosine content, probably due to the free lysine and glucose added in the production moreover, the milk protein has also a considerable level of protein-bound lysine.

Soya-crumb has a significant antioxidative effect in the sunflower oil emulsion system, although less than BHT in the concentration generally used in the food industry (Table III). The antioxidative effect is higher in the acid region with a maximum observed between pH values of 4 and 5. 

Our experiments on the mutagenicity of these materials revealed that a water extract of the crumbs did not give a positive Ames test. On the other hand the ethanol extract after distillation produced reverted colonies in the range of the positive control (2-AF) with the most sensitive strains, but only without metabolic activation. The Maillard products responsible for mutations seemed to be metabolized in the living organism. In view of our experiments and the present international evaluation on heat-processed foods, the crumbs present no more detrimental risk to human health than other heat-processed foods, when consumed. 

The model experiments on the antioxidative effect of crumbs revealed the potential ability of the soya-crumb to prevent lipid oxidation in certain foods. The mild acid medium of meat products seems to be favorable for fulfilling this hope. However, further investigations in food products are necessary to obtain a decisive answer. As the case of milk crumb shows, a Maillard product is not necessarily an antioxidant. 

As shown in Table IX, the lysine availability (%) showed changes for the three samples. However, the unavailable lysine (total lysine minus available lysine) contents in bread (whole), bread crust and crumb were only 0.04, 0.05, 0.03%, respectively. Table 7 shows that the unavailable lysine contents for all pizza crusts, baked and unbaked, varied only from 0.02 to 0.03%. These data indicate the reduction of lysine caused by baking is mainly shown by the total lysine analysis. It appears then that there is no need to run available lysine determinations for such bakery foods. This finding also suggests that the nutritive loss of bread and pizza crusts was primarily due to the destruction of lysine in those products to a lesser extent baking caused it to become unavailable. 

Falcone, P.M., Baiano, A., Zanini, F., Mancini, L., Tromba, G., Dreossi, D., Montanari, F., Scuor, N., and Del Nobile, M.A. 2004b. Three-dimensional quantitative analysis of bread crumb by X-ray microtomography. J. Food Sci. (in press). 

In a food processor, combine the flours, sugar, crystallized ginger, pecans, and salt and pulse for IO seconds. Add the cubes of chilled butter, a few at a time, pulsing on and off for I minute, until the mixture looks like bread crumbs. 

Simonato, B., Pasini, G., Giannattasio, M., Peruffo, A.D., De Lazzari, F., and Curioni, A. 2001. Food allergy to wheat products The effect of bread baking and in vitro digestion on wheat allergenic proteins. A study with bread dough, crumb, and crust. JAgric Food Chem 49(11) 5668-5673. 

Both of the solid forms are supplied by the manufacturer either as a slab or as a uniform, free-flowing crumb and may contain a suitable food-grade antioxidant. The crumb form, in addition, may contain a suitable food-grade partitioning agent. 

Rice is an important calorie source mainly in Asia and also throughout the world. Some rice cultivars are especially rich in 2-acetyl-1-pyrroline (119) content and are referred to as Kaori-mai (fragrant rice).142 Bread is also recognized to play a major role in the human diet. The aroma of bread differs substantially between the crust and the crumb, and both of them have been analyzed by AEDA method.143,144 Maize145 is respected as the staple food in Mexico and southern Africa and is also consumed in various forms throughout the world (for instance, popcorn) (Table 15). 

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