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Food, variety

In particular, growers are concerned about the risk of resistance, which first emerged as a serious problem in the 1970s following the introduction and extensive use of systemic fungicides. The problem affects the grower and fungicide manufacturer because of the loss in profit. Potentially, it affects consumers because of the eventual reduction in food variety and quality, and increased prices. It is the ever present... [Pg.76]

Conversely, Ehlermann and Schubert (1987) sustained that compressibility results from materials of different composition cannot be compared and that flowability characterization through compressibility must be made specifically for each food variety. Moreover, confined uniaxial compression is a simple compression test that provides an approximate measure of the flowability of powders. Therefore, it is not suitable for silo design but may prove to be a convenient method for process control in any food laboratory (e.g., to evaluate particle cohesion). Table II offers a range value definition for flowability classification by comparing flow function (ratio between the maximum consolidation stress and unconfined yield stress) with compressibility. [Pg.279]

A subtle but important benefit of biotechnology is the use of genetic probes and tests based on the polymerase chain reaction to screen for and identify pathogens in foods. The economics could result in 40 billion/year cost savings as a result of reduced illness. Clearly, these are public benefits from many of the biotechnology-derived products that are currently available and will become available in the next century. As more sophisticated products become available, the benefits should continue to increase. Biotechnology very likely offers the best answer to respond to society s demands for plentiful new food varieties. These foods must be appetizing, nutritious, safe and healthy with minimal envirotunental... [Pg.26]

M. L. Wahlqvist, Requirements for healthy nutrition Integrating food sustainability, food variety, and health. World Congress of Food Science and Technology No. 12, Chicago, J. Food ScL, 2004, 69(1), CRH16, http // www.iuns.org/features/requirement for healthy nutrition.pdf. [Pg.85]

Some typical apphcations in the ET or BioET field consist of the identification or qualitative differentiatimi of types of samples that can rely on the cross response exhibited by using different (bio)sensors in parallel, or even in their specific measurement. Identification of food varieties, especially beverages, is a typical application in this subsection wines, beer, juices, honey, milk, etc., can be the target of the determinatimi. Also the qualification/classification of polluted waters and wastewaters is another recurring case. [Pg.158]

Quality Specifications. Because of the extreme sensitivity of polyamide synthesis to impurities ia the iagredients (eg, for molecular-weight control, dye receptivity), adipic acid is one of the purest materials produced on a large scale. In addition to food-additive and polyamide specifications, other special requirements arise from the variety of other appHcations. Table 8 summarizes the more important specifications. Typical impurities iaclude monobasic acids arising from the air oxidation step ia synthesis, and lower dibasic acids and nitrogenous materials from the nitric acid oxidation step. Trace metals, water, color, and oils round out the usual specification Hsts. [Pg.246]

A wide variety of plant exudates have been used ia foods and medicines for centuries, including acacia, karaya, and ghatti. Plant gums derived from seeds iaclude arabic, guar, locust bean, tamatind, and tara. AH play a role ia fat replacement either singly or ia mixtures. [Pg.119]

Extmsion processing is highly automated. Some extmders may process over 9 t/h, and in one Ralston Purina plant (Davenport, Iowa) 30 extmders were operating in a single location. With computer assistance, one person can operate many different extmders, and several different foods can be produced simultaneously. These maybe different formulations or different colors and shapes to be packaged singly or combined into one variety pack. The differences in variety may be attributable only to added colors or different shapes. [Pg.149]

The acceptabihty of food is deterrnined by its flavor, and a large variety of industrial flavorings are used for the commercial preparation of foods. Most of the daily food intake, even in industrialized countries, contains flavor naturally or flavor formed during cooking and preparation for human consumption. Only a minor part of the daily food intake is covered by foods containing added flavorings. [Pg.10]

Jiroma. The fragrance or odor of food, perceived by the nose by sniffing. In wines, the aroma refers to odors derived from the variety of grape, eg, muscat aroma. It is the overall odor impression as perceived by the nasal cavity. [Pg.19]

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]

Agar. Agar [9002-18-0] is obtained from a variety of red marine algae found along the coast of Japan. Food appUcations include fro2en desserts, confectionery products, and baked goods (92). [Pg.444]

Lactic Acid B cteri. The lactic acid bacteria are ubiquitous in nature from plant surfaces to gastrointestinal tracts of many animals. These gram-positive facultative anaerobes convert carbohydrates (qv) to lactic acid and are used extensively in the food industry, for example, for the production of yogurt, cheese, sour dough bread, etc. The sour aromatic flavor imparted upon fermentation appears to be a desirable food trait. In addition, certain species produce a variety of antibiotics. [Pg.249]

Uses. R%-MaHc acid is utilized in a variety of food and beverage and some industrial appHcations because of its unique combination of... [Pg.523]


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See also in sourсe #XX -- [ Pg.2 ]




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