Food science products

MaillardReaction (Nonenzymatic Glycation), Browned reaction products ate formed by heating amino acid and simple sugar. This reaction is important in food science relating to coloring, taste, and flavor enhancement (79), and is iUustrated as follows ... 

G.E. Arteaga, E. Li-Chan, M.C. Vazquez-Aretaga and S. Nakai, Systematic experimental designs for product formula optimization. Trends in Food Science Technol., 5 (1994) 243-253. 

NMR spectroscopy is one of the most widely used analytical tools for the study of molecular structure and dynamics. Spin relaxation and diffusion have been used to characterize protein dynamics [1, 2], polymer systems[3, 4], porous media [5-8], and heterogeneous fluids such as crude oils [9-12]. There has been a growing body of work to extend NMR to other areas of applications, such as material science [13] and the petroleum industry [11, 14—16]. NMR and MRI have been used extensively for research in food science and in production quality control [17-20]. For example, NMR is used to determine moisture content and solid fat fraction [20]. Multi-component analysis techniques, such as chemometrics as used by Brown et al. [21], are often employed to distinguish the components, e.g., oil and water. 

Food products can generally be considered as a mixture of many components. For example, milk, cream and cheeses are primarily a mixture of water, fat globules and macromolecules. The concentrations of the components are important parameters in the food industry for the control of production processes, quality assurance and the development of new products. NMR has been used extensively to quantify the amount of each component, and also their states [59, 60]. For example, lipid crystallization has been studied in model systems and in actual food systems [61, 62]. Callaghan et al. [63] have shown that the fat in Cheddar cheese was diffusion-restricted and was most probably associated with small droplets. Many pioneering applications of NMR and MRI in food science and processing have been reviewed in Refs. [19, 20, 59]. 

Major applications of modern TLC comprise various sample types biomedical, pharmaceutical, forensic, clinical, biological, environmental and industrial (product uniformity, impurity determination, surfactants, synthetic dyes) the technique is also frequently used in food science (some 10% of published papers) [446], Although polymer/additive analysis takes up a small share, it is apparent from deformulation schemes presented in Chapter 2 that (HP)TLC plays an appreciable role in industrial problem solving even though this is not reflected in a flood of scientific papers. TLC is not only useful for polymer additive extracts but in particular for direct separations based on dissolutions. 

Jahan K., Paterson A. and Spickett C.M. (2004). Fatty acid composition, antioxidants and lipid oxidation in chicken breasts from different production regimes , International Journal of Food Science Technology, 39, 443 453. 

POLTOX also contains two other useful data bases Toxline (described earlier) and the Food Science and Technology Abstracts (FSTA) libraries. The FSTA component is a reasonably comprehensive collection of information regarding toxicological aspects of compounds found in food, including contamination, poison, and carcinogenic properties. The CD-ROM product is available from Compact Cambridge, 7200 Wisconsin Avenue, Bethesda, MD 20814. 

Farmer P Committee on Mutagenicity of Chemicals in Food, Consumer Products and the Environment ILSl/HESl research programme on alternative cancer models results of Syrian hamster embryo cell transformation assay. International Life Sciences Institute/Health and Environmental Science Institute. Toxicol Pathol 2002 30 536-8. 

High pressure has proven to be a useful tool in biochemistry for the study of a number of cell-mediated processes, the most important being the effect on gene expression. The pressure effect on the stability of enzymes and biopolymers is a topic of general interest that may generate a number of possible applications in the area of food science. Biochemistry and biophysics continue to attract many new research groups, especially in the field of protein chemistry. Pressure may be a tool to obtain unique textures and provide biochemical products with new properties. 

Specialties 55% ( 990 billion) Additives and catalysts Biocides Dyestuffs and pigments Electronic chemicals Flavors and fragrances Food and feed additives Household and personal care Life science products Specialty polymers / Pharmaceuticals Veterinary drugs Agrochemicals... 

The conditions required to form an emulsion of oil and water and a microemulsion. The complex range of structures formed by a microemulsion fluid. Emulsion polymerization and the production of latex paints. Photographic emulsions. Emulsions in food science. Laboratory project on determining the phase behaviour of a microemulsion fluid. 

Morris, V.J. (2006). Nanotechnology and its future in new product development. Journal of the Institute of Food Science and Technology, 20, 15-17. 

VIGNETTE 1.7 FOOD SCIENCES Structure and Processing of Food Products... 

Burton, H. 1980. An introduction to the ultra-high temperature processing of milk and milk products. In Proceedings of the International Conference on UHT Processing and Aseptic Packaging of Milk and Milk Products. Department of Food Science, North Carolina State University, Raleigh, N.C. 

Enzymes play a critical role in the food sciences. They are essential for life itself, and thus for food production. Their activity is responsible for many of the post-harvest and post-mortem changes in foods, thus effecting sensory attributes. In addition, enzymes are increasingly being used in the processing of foods. 

CLSM is a relatively new method in food science. Several reviews discussing the application of this technique in microstructural studies of food products have been published recently (Heertje et al., 1987 Blonk and Vanaalst, 1993 Marangoni and Hartel, 1998). These reviews have shown the advantages of using CLSM over conventional techniques for study-... 

The role of interfacial properties in food science and technology has increasingly gained the attention of many researchers. Our enhanced understanding of interfaces and the nature of dispersed systems has, for example, resulted in the production of foods that are substantially more stable and have specific properties that meet required predesigned specifications. The purpose of this discussion unit is to familiarize food scientists with... 

Hocking, A.D. and Jensen, N. (2001) Spoilage of various food classes soft drinks, cordials, juices, bottled water and related products, in Spoilage of Processed Foods Causes and Diagnosis (eds C.J. Moil" and D.C. Waterloo), Australian Institute of Food Science and Technology Incorporated Food, Microbiology Group, AIFST Inc., pp. 91-100. 

Silva, F. and Gibbs, P. (2001) Alicyclohacillus acidoterrestris spores in fruit products and design of pasteurization processes. Trends in Food Science and Technology 12(2), 68-74. 

Electron microscopy in both its transmission and scanning inodes has been the technique of choice for the vast majority of literature studies, particularly structural studies [see compilations in 17,18,19]. Other reviews and texts which cover the techniques of microscopy used in Food Science include Aguilera and Stanley [2] and the earlier work of Vaughan [25]. In addition to covering many of the current uses of microscopy in Food Science the former book [2] covers the histoiy of food microscopy and an introduction to the major microscopy instruments. It also presents the information in such a manner as to demonstrate how microscopy can be a useful tool in food science for both the product developer and the basic food scientist. 

In a survey of 25 domestic and imported infant formulae (IF) products (20 milk based, five soy based) and 30 weaning foods commercially available in New Zealand (Vannoort and Cressey personal communication data presented at New Zealand Institute of Food Science and Technology meeting, July 1997), some pesticide residues were detected, but all extremely low and well below regulatory limits and health safety standards. Residues of pp-DDE were found in seven out of 20 (35%) milk-based infant formulae at concentrations ranging from 0.00003 to 0.00048 mg.kg 1, on a ready-to-feed basis. The parent compound, pp-DDT was found in one milk-based IF at 0.00065 mg. kg, and dieldrin residues detected in four out of five (80%) soy-based IF at concentrations ranging from 0.00005 to 0.00008 mg.kg-1. 

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