Food productivity, factors affecting

Selman, J. D. and Hopkins, M. (1989). Factors affecting oil uptake during the production of fried potato products. Technical Memorandum 475. Campdem Food and Drink Research Association, Gloucestershire, UK. 

Precooked beef products, often referred to as "convenience" and "institutional" foods, comprise 35% of all the beef sold and consumed in America today this represents almost 10 billion in consumer expenditures on meat. Therefore, a thorough understanding of the flavor of beef and what factors affect the flavor would be critical to continued sales in this large market. 

Overall, these studies show that despite the failure of most studies to show definitive direct effects on health, production methods probably affect food quality to the extent that they have a significant impact on health. These studies show that there is now a good basis for designing studies that can elucidate which production factors are important in this regard, and that the next step is to define and test these factors. 

This symposium was developed to provide an overview of existing processes and to investigate new developments. The speakers came from industry and academia to provide two perspectives applied research with immediate product benefits and basic research, which can contribute information for long-term improvements. Whereas many people are involved in the manufacture and use of encapsulated flavors, there is little published information on how encapsulation is accomplished and what factors affect encapsulation processes. This book represents the compilation of the information presented at the symposium. We hope it will serve as a reference for the people who work in all aspects of the food and flavor industry who are interested in the encapsulation of flavors. We are sincerely grateful to all of the authors who were willing to present information at the symposium and who cooperated by preparing manuscripts. We appreciate all of your efforts. 

Dennis M J, massey r c, CRiPPS g, VENN I, howarth N and lee G Factors affecting the polycyclic aromatic hydrocarbon content of cereals, fats and other food products , Food Additives and Contaminants, 1991 8(4) 517— 530. 

Hernandez, R. J., Giacin, J. R. 1997. Factors Affecting Permeation, Sorption, and Migration in Package-Product Systems chapter 10 in Food Storage Stability. Taub, I. A., Singh, R. P. (eds). CRC Press, Boca Raton. 

Rodriguez-Otero, J.L., Hermida, M., Centeno, J. 1997. Analysis of dairy product by near infrared spectroscopy. J. Agric. Food Chem. 45, 2815-2819. van de Voort, F.R., Kermasha, S., Mills, B.L., Ng-Kwai-Hang, K.F. 1987. Factors affecting differences in milk test fat results obtained by the Babcock, Rose-Gottlieb and infrared milk analysis. J. Dairy Sci. 71, 290-298. 

The flavor impression of a food is influenced by compounds that affect both taste and odor. The analysis and identification of many volatile flavor compounds in a large variety of food products have been assisted by the development of powerful analytical techniques. Gas-liquid chromatography was widely used in the early 1950s when commercial instruments became available. Introduction of the flame ionization detector increased sensitivity by a factor of 100 and, together with mass spectrometers, gave a method for rapid identification of many components in complex mixtures. These methods have been described by Teranishi et al. (1971). As a result, a great deal of information on volatile flavor components has been obtained in recent years for a variety of food products. The combination of gas chromatography and mass spectrometry can provide identification and quantitation of flavor compounds. However, when the flavor consists of many compounds, sometimes several hun-... 

Most of our knowledge about factors affect zinc absorption ( , 10, 18) comes from studies on animals. The most extensive studies are made on the affect of phytic acid, which is present in vegetables and unrefined cereal products. Decreased zinc absorption has been found both when substantial amounts of sodium-phytate are added to the diet and when the diets are based on phytic-containing food, such as soy beans. The explanation of this is that a complex between Zn and phytic acid is made, resulting in a decreased bioavailability. 

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