Food-processing techniques

Formation of protein gel structures can occur under conditions which disrupt the native protein structure provided that the protein concentration, thermodynamic conditions and other conditions are optimal for the formation of the tertiary matrix. The most Important food processing techniques relative to protein gelation Involve divalent cations (calcium) and/or heat treatment. 

Wick, E. L., Volatile Components of Irradiated Beef," Exploration in Future Food-Processing Techniques," S. A. Goldblith, ed., MIT Press, Cambridge, Mass., 1963. 

The factors to be considered before using radiation as a food-processing technique are nearly identical to those for a conventional process. A cost-... 

L-Lysine L-Lysine a-oxidase Milk, pasta Nutritional value assessment of food processing techniques... 

The use of food additives is in effect a food processing method, because both have the same objective—to preserve the food and/or make it more attractive. In many food processing techniques, the use of additives is an integral part of the method, as is smoking, heating, and fermenting. The National Academy of Sciences (1973) has listed the following situations in which additives should not be used ... 

The burgeoning world population and demand for food will accelerate developments in synthetic foods and food processing techniques. As the supply of chemical products mounts to serve the needs of the exploding world population, distribution methods and costs will become increasingly important and significant. 

Soymilks in North American markets nowadays are mostly chilled products, made by modern food-processing techniques. The starting material can be whole soybeans, soy flour, soy protein isolates, or combinations of the former. 

The first legislation that comes to mind is the Delaney clause because it deals with carcinogens, but when the clause is closely examined one finds that it deals only with food additives. Thermal processing adds nothing to the product other than heat. Heat processing could possibly be compared to food irradiation in that both are different types of food processing techniques and food irradiation is considered an "additive" by FDA and subject to its regulations on additives. 

Medical preparations of mushrooms use fruiting bodies, mycelia, or sclerotia and are prepared in forms of tablets, pills, or extracts. In contrast to the term medical food, functional food applies to products which are consumed in their natural forms or transformed only by food processing techniques. As food we understand it to be fresh fleshy fungi, in a dried or frozen form which are cooked or prepared for alternative consumption, or eaten raw. 

Several studies showed higher antimiCTobial activity of whole EOs present in plants compared to selective components and information on the effects of crude extracts of plant origin compounds against food-borne miaoorganisms is limited. Future studies are required to conduct a more in-depth review for individual, and in combination application of EOs with extracts from other parts of the plant, other effective EOs and other food-processing techniques. 

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