Food Industry Research and

Current address Food Industry Research and Development Institute, Hsinchu, Taiwan, 30099, Republic of China... 

The technical assistance of Dr. Chung-May Wu, May-Chien Kuo, Su-Er Liou and Ming-Ching Wang, Food Industry Research and Development Institute, is appreciated. This research was supported in part by the National Science Council (NSC74-0406-E080-003), Republic of China. 

Many species of Monascus fungi are readily available to the public from several institutes having culture collections such as the American Type Culture Center (ATCC) in the United States, the National Institute of Technology and Evaluation Biological Resource Center (NBRC) in Japan, and the Food Industry Research and Development Institute in Taiwan assigned with "CCRC" prefix. 

Due to its unique characteristics, carbon dioxide is the only supercritical fluid used in food industry. Research and development in this area has been prolific since the extraction of caffeine was patented in 1964 [13], After its practical application in Germany in 1978 (by the Hag AG Corporation), commercial plants have been constructed [3,14,15] for extracting ... 

Chen, C.C. Wu, C.M. Studies on the volatiles of shiitake (Lentinus edodes). Reserch Rep. No. 327, Food Industry Research and Development Institute Hsinchu, Taiwan, ROC (in Chinese), 1984. 

Yang, J.S. Fu, Y.H. Liu, T.Y Effects of irradiation treatment on nutritive constituents of garlics, gingers, onions and potatoes. Research Rep. 144, Food Industry Research and Development Institute, Hsinchu, Taiwan, ROC, 1979... 

Sun-dried Hsian-tsao Mesona procumbens Hemsl.) (harvested in 1995) was obtained from a local market in Hua-lian county, Taiwan. The Chang liver cell line (CCRC 60024) was obtained from the Food Industry Research and Development Institute (Hsinchu, Taiwan). Protocatechuic acid, />-hydroxy-benzoic acid, caffeic acid, vanillic acid, syringic acid, kaempferol and apigenin were purchased from Sigma Chemical Co. (St. Louis, MO). All other chemicals and cultural medium were of reagent grade. 

Defelice SL. The nutraceutical revolution, its impact on food industry research and development. Trends Food Sci Technol 1995 6 59-61. 

Universities and other research institutions account for the majority of genetic engineering and food technology research and development. Therefore, they are well positioned to play a safety-assurance role as well as provide up-to-date information on technological advances and applications. While industry sponsorship raises some concerns, the public views academic institutions as a credible and trustworthy source of information. This being said, a more active effort to establish and maintain integrity and impartiality of research by these institutions is important. 

The measurement techniques described in this chapter are those of greatest importance and utility for the physical characterization of milk fat and milk fat-based foods for research and food industry purposes. 

The ramifications of nanotechnology in the food arena have yet to be fully realized. This requires further research into biopolymer assembly behavior and applications of nanomaterials in the food industry. Researchers should keep abreast of the development of research tools and what is being done to push resolution limits for techniques such as atomic force spectroscopy or the synchrotron coupled to various spectroscopic techniques and higher resolution microscopy. New techniques should be exploited and the knowledge gained used to understand the dynamics and interactions of food materials at the single-molecule level and to describe assembly behavior in quantitative thermodynamic terms. There are questions about the interactions of nanoparticles with the food matrix and within the human body. These questions need to be addressed by future research (Simon and Joner, 2008 Sletmoen et ah, 2008). 

Research on cis-trans isomerization (CTI) of lipid double bonds focused both on the conversion that occurs in some bacteria enzymatically and on trans isomers that are present in mammalian cells after a dietary supplementation of chemically modified fats [3,4]. It is known that cis/trans isomeric mixtures of fats result from vegetable and fish oils manipulated through partial hydrogenation or deodoriza-tion processes that are frequently utilized in the food industry. Nutritional and epidemiological studies revealed some harmful effects of these unnatural lipids for human health. However, it must be pointed out that in the chemical manipulation of oils the structures of trans fatty acid residues consist of geometrical and positional isomers with unshifted and shifted double bonds compared with the natural cis compounds. With the name trans lipids we indicate these unnatural geometrical and positional isomers. It has to be mentioned for clarity that there... 

Industry Interest and Consumer Acceptance. To advance the use for food irradiation, interest for whatever prupose and application must be shown by the food industry which is a major beneficiary of all the research that has been carried out worldwide. However, over the years, the food industry in the United States has not taken a very active role in food irradiation research and development. There may be several reasons for this ... 

In the search of feasible new sources of natural antioxidants that can be used in the food industry, algae and microalgae have been suggested as possible raw materials. Both organisms are widely known and consumed in certain countries, and numerous health benefits have been associated to their u se. Different compounds with antibacterial, antiviral and antifiingical activity can be found in this type of organisms (30-32), along with compounds with antioxidant activity that, as has been already mentioned, is nowadays one of the most important fields of activity in food research. 

Andrew Proctor, Professor, Food Science, University of Arkansas Rudy Pruszko, Center for Industrial Research and Service, Iowa State University Extension, Dubuque, lA... 

Devahastin S, Mujumdar AS, Raghavan GS V. Spouted beds research at McGill University. Proc. Inti. Conf. Food Industry Technology and Energy Applications, Bangkok, 1996, pp 22-29. 

Much interest in biosensors has been attached to the potential application of this highly expanding field of research to the solution of a variety of problems that occur in clinical diagnostics, food industry, agriculture and environment industry. Some of the other reasons that have made this area very attractive include those (i) that provide quick, selective and reliable information on the measurement species, (ii) that yield measurable signal, (iii) that require minimum pretreatment of the samples, (iv) that are inexpensive and can be used repetitively. 

Dept, of Scientific and Industrial Research and Ministry of Food. 1943. Dehydration. United Kingdom Progress Reports, printed by H. M. Stationery Office, London (Restricted Circulation). Sections 1-11. (See particularly Section VI. Vegetables Section IX. Bacteriological Control.)... 

---