Food production system, understanding

Consumer concerns about food quality are continually changing. There is an urgent need to understand better the psychological and social processes that shape the demands and preferences for food and to incorporate present and future knowledge of this topic into targeted development of foods and food production systems that fulfil the expectations of different groups of consumers. 

Biofuels rely on organic feedstocks such as plant oil, food wastes and trees but their larger scale and rapid exploitation to meet government targets is stressing large areas of land and associated systems such as water, food production and recreation. A truly sustainable future for biofuels and other eco-system exploitation for industrial value requires a better understanding and more quantitative assessment of a number of critical issues ... 

Model systems tests have played an important role leading to our understanding of protein functionality in food systems. There is no si ngle test that is applicable for all food systems. Careful consideration must be given when designing a model system and selecting a specific protein functionality test for a particular application. Comparison of results from different methods and from other laboratories must be made with caution. Similarly, extrapolation of results from model systems to real food products must also be carefully interpreted. 

One of the most important factors that determine whether or not a protein is usable in the fabrication of a food product is its functionality. The functionality results from a combination of physico-chemical properties that define the behavior of the food protein in food systems. It is evident that a detailed understanding of food protein functionality requires an intimate knowledge of the protein structure. The bovine milk protein system has been studied in great detail. Although providing useful structure-function... 

The development of formulation engineering concepts in food manufacturing and the demand for diversity in food products has driven a substantial market increase for food ingredients. Most ingredients are supplied in powder form and therefore a better understanding of dispersed solid food systems is important both for food ingredient manufactures and food producers. 

A specific food product can be made by using a variety of recipes and processes that differ in their demand on the functional ingredients. A detailed understanding of any effect of food system composition involves the following issues ... 

The general understanding of factors limiting microbial growth and their contribution(s) to safe and shelf-stable food products is limited, despite the availability of a wide literature, particularly with regard to conditions in modern food distribution systems (Roberts, 1995). 

The course of chemical reactions in irradiated proteins is determined hy factors that influence the reactivity of the primary free radicals, the kind of protein radicals formed, and the decay of these protein radicals to stable products. To understand these reactions, basic radiation chemical concepts are considered, chemical changes in several representative proteins irradiated under different conditions are compared, and results from optical and electron spin resonance studies on model systems are presented. Among the reactions described are those involving cation, anion, and a-carbon radicals of amino acids and peptides. Analogous reactions common to proteins are then summarized. These mechanistic considerations have important implications for the irradiation of hydrated muscle proteins at — 40°C and for radiation sterilization of foods. 

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