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Food products

Reverse osmosis is used for desalination of seawater, treatment of recycle water in chemical plants and separation of industrial wastes. More recently the technique has been applied to concentration and dehydrogenation of food products such as milk and fruit juices. See ultrafiltralion. [Pg.344]

Supercritical fluid chromatography has found many applications in the analysis of polymers, fossil fuels, waxes, drugs, and food products. Its application in the analysis of triglycerides is shown in Figure 12.38. [Pg.597]

The bulk of global production from aquaculture is utilized directly as human food, with pubhc aquaculture playing a minor role in many nations or being absent. Private aquaculture is not only about human food production, however. There is, in some regions, weU-developed private sector aquaculture involved in the production of bait and ornamental fishes and invertebrates. [Pg.12]

Eor high value food packaging appHcations, minimal migration of contaminants into food products is critical. Currently the PDA requirement is a maximum 0.5 parts per biUion (ppb) of noncarcinogenic compounds by dietary exposure (22). [Pg.230]

Table 1. Food Products With Health Claims... Table 1. Food Products With Health Claims...
A good compilation of the functions of fats in various food products is available (26). Some functions are quite subtle, eg, fats lend sheen, color, color development, and crystallinity. One of the principal roles is that of texture modification which includes viscosity, tenderness (shortening), control of ice crystals, elasticity, and flakiness, as in puff pastry. Fats also contribute to moisture retention, flavor in cultured dairy products, and heat transfer in deep fried foods. For the new technology of microwave cooking, fats assist in the distribution of the heating patterns of microwave cooking. [Pg.117]

With the extensive knowledge available in oil chemistry, development of designer fats and oils is possible (34). This is of special interest to nutritionists who see the possibiUties for stmcturaHy designed fats to meet developing knowledge in clinical nutrition and food product development. [Pg.118]

Food Products Maga ne, Neir Products Annual, Gorman Publishing Co., Chicago, 1991. [Pg.120]

Feed mills include sales through feed stores and pet stores sales direct to some large retailers, veterinarians, larger kennels, and research faciUties and export. It is estimated to account for 40.3% of total dog food production plus 9.3% of caimed and dry cat food production. [Pg.153]

Fertilizer Use. The worldwide use of fertilizers has an important, positive effect on the environment. Conservative estimates (112) iadicate that about 30% of world food production is direcdy attributable to fertilizer use. Without fertilizer, therefore, at least 30% mote virgin land would have to be devoted to agriculture, and 30% more labor and other resources would have to be expended. Even more serious would be the effects of land tillage and cropping without nutrient replenishment. Past experience has shown that, under such a condition, crop yields progressively decrease, the land eventually becomes barren, and forces of wiad and water erosion prevail. [Pg.246]

Discriminant Sensory Analysis. Discriminant sensory analysis, ie, difference testing, is used to determine if a difference can be detected in the flavor of two or more samples by a panel of subjects. These differences may be quantitative, ie, a magnitude can be assigned to the differences but the nature of the difference is not revealed. These procedures yield much less information about the flavor of a food than descriptive analyses, yet are extremely useful eg, a manufacturer might want to substitute one component of a food product with another safer or less expensive one without changing the flavor in any way. Several formulations can be attempted until one is found with flavor characteristics that caimot be discriminated from the original or standard sample. [Pg.3]

The development of precise and reproducible methods of sensory analysis is prerequisite to the determination of what causes flavor, or the study of flavor chemistry. Knowing what chemical compounds are responsible for flavor allows the development of analytical techniques using chemistry rather than human subjects to characterize flavor (38,39). Routine analysis in most food production for the quaUty control of flavor is rare (40). Once standards for each flavor quaUty have been synthesized or isolated, they can also be used to train people to do more rigorous descriptive analyses. [Pg.3]

Flavors are often used to create the impression of flavor where Httie or none exist, and they impart food products with a recognizable character. Some food products would not exist without the addition of flavorings, eg, soft drinks, water ices, confectionery, milk desserts, etc. Many food products need a specific flavor note to characterize them among other similar products of the same food category, eg, citms soft drinks, mint candies, gingerbread, yogurt, and cottage cheese. [Pg.10]

The Food Chemicals Codex defines food-grade quaUty for the identity and purity of chemicals used in food products. In the United States, the FDA adopts many of the Food Chemicals Codex specifications as the legal basis for food-grade quaUty of flavor and food chemicals. [Pg.15]

SensoTj Jinalysis. The science of measuriag and evaluating the properties of food products by one or more human senses. [Pg.20]

Physical appearance, as well as flavor quaUty and strength, can be iafluenced by soil conditions, rainfall, storms, blights, iasects, growing and harvesting methods, storage, etc. AH of these must be considered to evaluate a particular lot and to harvest, seH, or buy the lot and use it ia a food product. [Pg.27]

In the United States, additional ramifications maybe expected from FDA s announcement of final regulations for new food labeling requirements under the directive of the Nutrition Labeling and Education Act of 1990 (2). Among other things, these regulations limit health claims that can be made on food labels. They also require new information on nutrient content, and limit the use of descriptors such as low and free in association with calories, fat levels, and other food product characteristics. [Pg.436]

Polydimethylsiloxane [9016-00-6] [63148-62-9], or sikeone, is used at a level of approximately 10 parts per million to control foam in food products. The sikeone disperses itself throughout the kquid film that makes up the foam and causes it to coUapse (15). [Pg.436]

Ammonium glycyrrhizinate [53956-04-0] (AG), C42H N02g, is a flavor enhancer derived from Hcorice root. It is approximately 50 times sweeter than sucrose and is often used to enhance sweetness in a wide variety of food products (56). Maltol [118-71 -8] C H O, and ethyl maltol [4940-11-8], CyHgO, are used as flavor enhancers in products such as cake mixes, confections, cookies, ice cream, fmit juices, puddings, and beverages (57). [Pg.441]

Preservatives. Without control of yeasts (qv), molds, and bacteria, the food industry would experience considerable economic losses each year owing to spoilage. Sugar, salt, and wood smoke have been used for centuries to preserve food. These methods, however, are not compatible with all food products thus preservatives, also known as antimicrobials, are used. [Pg.443]


See other pages where Food products is mentioned: [Pg.20]    [Pg.251]    [Pg.444]    [Pg.418]    [Pg.351]    [Pg.358]    [Pg.360]    [Pg.363]    [Pg.344]    [Pg.118]    [Pg.125]    [Pg.131]    [Pg.132]    [Pg.134]    [Pg.152]    [Pg.374]    [Pg.23]    [Pg.279]    [Pg.431]    [Pg.436]    [Pg.436]    [Pg.437]    [Pg.437]    [Pg.439]    [Pg.441]    [Pg.441]    [Pg.441]    [Pg.441]    [Pg.443]    [Pg.443]    [Pg.448]   
See also in sourсe #XX -- [ Pg.172 , Pg.176 , Pg.471 ]




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Allergen-containing food products

Analytical Methods for the Determination of Uranium in Food Products

Animal feed production food waste

Animal food production

Animal food products, level

Animal food products, level pesticide residue

Animal products non-food

Antacids Foods: Dairy products

Bioethanol production food waste

Biofuel production food waste

Biotechnology food production

Biotechnology of Food Colorant Production

Biotechnology, food colorant production

CLA content of fermented food products

Carbon dioxide food production

Commercial food products, vitamin

Conjugated linoleic acid production in fermented foods

Cresols as Components of Aroma Chemicals and Food Products

Dehydration of food products

Determination of dyes in foods and food products

Determining the Content of Selected Elements in Food Products

Distribution in Food Products

Dried food products

ECD in the CE Analysis of Foods and Agricultural Products

Economics food production

Elemental Trace Analysis in Studies of Food Products

Energy for food production and processing

Experiment 59 Qualitative Testing of Food Products for Carbohydrates

Extrusion processing of oilseed meals for food and feed production

FDA Enforcement Methods for Drug Residues in Animal Food Products

Fats and oils, food products

Fermented foods production

Fibrous simulated food product with gel structure

Flavor retention, spray-dried food products

Flexible food product development

Fluid milk production food processing industries

Foam food products

Food Ingredient Production from FVW

Food Product and Agricultural Applications

Food additive petition, drug product

Food and kindred products

Food applications of palm oil products

Food crystallization product formulation

Food crystallization separation, production

Food fermentation traditional fermented cereal products

Food industries agricultural products)

Food industry product formulation

Food industry table salt production

Food ingredients production, marine

Food powder processing instant products

Food powders production

Food powders production spray-drying

Food product applications

Food product performance

Food production

Food production

Food production arable land

Food production environmental problems

Food production fertilizers

Food production from biomass

Food production fungicides

Food production genetic engineering

Food production herbicides

Food production insecticides

Food production integrated crop management

Food production integrated pest management

Food production irrigation

Food production legislative issues

Food production management

Food production molecular structures

Food production nitrogen fixation

Food production organic farming

Food production plant nutrients

Food production quality

Food production sequence

Food production soil salinization

Food production soil structure

Food production sugar industry

Food production system, understanding

Food production techniques

Food production techniques development

Food production world hunger

Food production, coloring materials

Food production, population growth

Food productivity, factors affecting

Food productivity, factors affecting increases

Food products analysis

Food products antioxidants role

Food products contaminants

Food products fatty acids effect

Food products ingredients analysis

Food products microorganisms role

Food products phase inversion

Food products sugar-reduced

Food products vitamins role

Food products, clarification filtration

Food products, determination

Food products, experimental procedures

Food products, inhaled

Food products, penetration depths

Food products, periodate oxidative

Food products, processing

Food products, purification

Food products, wheat starch

Food quality production systems

Food science products

Food surpluses, productivity

Food undesirable chemical products

Food waste biofuels production

Food waste processing biodiesel production

Food waste processing production

Food, organic production

Food-derived products

Food-derived products Spices

Food-grade Lecithin Products, Uses

Foods and Derived Products Enriched in Bioactive Compounds

Foods food products

Foods: Dairy products

Foods: Dairy products Alcohol

Foods: Dairy products Ethanol

Foods: Dairy products Quinolones

Foods: Dairy products Tetracyclines

Frying of foods and snack food production

Functional food production

Functional foods, natural products

Genetically Modified Food Production

Global food production

HPLC determination of synthetic dyes in foods, food products and waters

Health Products and Food Branch

Human food safety medicinal products

Human food systems product

Hydrogen production food waste

Hydrogenation catalysts food production

Immunoassay food products analysis

Imperial Food Products

Imported Food Animal Products

Irradiation, food product

Lignocellulosic crops, food production

Low-tech food production

Marine food products, importance

Medicines) Foods: Daily products

Methane production food waste

Methods of Food Production Organic and Conventional Agriculture

Methylmercaptopentane as an interaction product between packaging and food

Microwave-Assisted Drying of Foods - Equipment, Process and Product Quality

Miscellaneous pigments in foods and food products

NIR Hyperspectral Imaging for Food and Agricultural Products

Natural products foods

Nitrogen oxides food production

OTC Residues in Food and Fisheries Products

Optimizing Food Production

Organic Foods Production Act

Organic acids food products naturally containing

Organic products foods

Oxysterols in food products

PESTICIDES AND FOOD PRODUCTS

Packaging compatibility with food product

Pesticide animal food products, level

Pet food production

Plant food, production

Polymer food production

Polymers in Food Production

Polyolefins food-packaging oxidation products

Primary food production

Processed foods meat products

Processed organic foods product issues

Processing foods, undesirable chemical products formed

Product standardization, food

Production of Cereal-Based Traditional Foods

Production of Dry Pet Foods

Production of Flavor Compounds by Lactic Acid Bacteria in Fermented Foods

Production of Food and Cooking

Production of Semimoist Pet Foods

Production of fermented foods

Production of food colorants

Production of quality foods

Production plant for food

Ready-to-eat foods products

Renewable feedstocks food production

Residue animal food products, level

Retention of Flavor in Spray-Dried Food Products

Snack food production

Spray-dried food products

Stabilizer of food products

Structured food products

Structured food products development

Structured food products development objective

Sugar-based foods, thermal production

US Market for Organic Food Products

When Should NIR Hyperspectral Imaging be Used in Food and Agricultural Products

When is NIR Hyperspectral Imaging Used for Food and Agricultural Products

World food production

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