Food-Minus

As a direct result of this so-called food-minus trend some of the ingredients have to replaced or reduced. Owing to their role as preference drivers in food consumption, it is important to retain the whole flavour and taste profile of the original product, which can be done in most cases using a mixture of flavours, tastants, taste modifiers and texturants. 

Food is "burned" in the body to yield H20, C02, and energy, just as natural gas or coal is burned in a furnace to yield the same products. In fact, the "caloric value" of a food is just the heat of reaction, AH0, for complete combustion of the food (minus a small correction factor). The value is the same whether the food is burned in the body or in a laboratory calorimeter. One gram of protein releases 17 kj (4 kcal), 1 g of carbohydrate releases 17 kj, and 1 g of fat releases 38 kj. As shown in Table 8.4, which gives the caloric value of some common foods, data are usually given in Calories (note the capital C), where 1 Cal = 1000 cal = 1 kcal = 4.184 kj. 

While the unbroken strength of the focus on all natural, food-minus (especially low-fat) and food-plus continues, we have to add the following aspects which drive our consumer trends today ... 

The aspects mentioned above certainly constitute important trends on a worldwide basis however, it has to be taken into account that the individual trends are valued differently, depending on culture and geographic region. The evaluation of Food-Minus and Food-Plus in the different regions of the world market is depicted as an example in Tables 1.1 and 1.2. 

Table 1.1 Trends in Food-Minus in different markets (2004) [14]...

Note The remaining 13-15% are due to infectious agents (certain viruses and parasites) and some genetic factors that predispose certain individuals. The authors have recently reduced the percent associated with occupation to about 1. The minus end of the range for food additives takes into account the fact that some of these substances, particularly the antioxidants, may protect against certain cancers. 

YEASTS AND MOLDS. These are very important plant organisms that make both positive and negative contributions to mammalian life processes. Their plus and minus values are particularly noted in connection with the production and storage of food products. 

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. 

The increase by 1/3 found in the value of unassimilated food energy in predatory fish is so substantial that it was proposed to introduce a special term (U) into the balance equation, to denote liquid excretion. In the literature, a concept of metabolized energy was adopted, implying assimilated energy (A) minus the liquid excretion energy (U) (Brody, 1945 Brett and Groves, 1979 Jobling, 1983). The basic equation would then be ... 

Figure 5.63. Surplus energy (production minus demand if positive) in the 2050 centralised renewable energy scenario, for all energy use except food energy.

Table 11 gives U.S. edible coconut supply and disappearance for 1991-2003. Disappearance, as defined by the USDA-ER, means beginning food stocks, production and imports minus exports, shipments to U.S. territories, and ending stocks. 

The name of the resulting invert sugar syrup is based on the fact that the prefix of the optical rotation value of sucrose syrup changes ( inverts ) during the hydrolysis from plus to minus. The annual invert sugar syrup production for the German market is in the 350,000-400,000 ton scale which is mainly used for food,... 

Weight gain is related to food intake minus the indigestible part. 

This cycle is repeated over and over again until the temperature reaches the desired level (about 1-2°C in the food chamber of a domestic refrigerator and minus 15-18 C in the deep-freeze compartment). The compressor is then switched off, and on again later, by a thermostat to maintain a steady temperature, hi order to transfer heat from the cold interior to the warm surroundings without contravening the second law of thermodynamics, energy has to be supplied to the cycle by the electric current that drives the compressor. 

The digestible energy (DE) of a food is its GE minus the energy excreted in the faeces (both expressed as MJ/kg DM of food consumed). 

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