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Foodstuffs canned foods

Stored Foodstuffs Canned foods and unopened dry mixes will stay fresh for up to 2 years if stored in a cool, dry place away from any heat source. Cans that bulge or leak should be discarded. Flooded food supplies not in cans should be discarded. All stored food containers should be dated to monitor and rotate for maximum freshness. [Pg.192]

Gc/ftir has both industrial and environmental appHcations. The flavor and aroma components in fragrances, flavorings, and foodstuffs can be identified and quantified via gc/ftir (see Food additives). Volatile contaminants in air, water, and soil can be analy2ed. Those in air are usually trapped in a sorption tube then injected into the chromatograph. Those in water or soil are sparged, extracted, or thermally desorbed, then trapped and injected (63,64). [Pg.201]

Commercial products usually do not pose health threats to their consumers. However, botulism cases acquired after consumption of commercially prepared canned foods have been reported. In the U.S., 62 outbreaks occurred in the years 1899 to 1973 (Lynt et al., 1975). Only 7% of outbreaks reported between 1950 and 1996 were linked to commercially processed foods (Centers for Disease Control and Prevention, 1998). The implicated foodstuffs included chopped garlic in soy oil stored in glass bottles at room temperature (Louis et al., 1988), sliced roasted eggplant in oil, yogurt with hazelnuts, stuffed lotus rhizome, bottled caviar, and canned peanuts (Chou et al., 1988 D Argenio et al., 1995). [Pg.204]

The stability of the flavour in the food is an enormously complex issue. In order to come to a reliable prediction, the reactivity of flavour compounds and the embedding in the corresponding food matrix have to be considered. The interactions of flavours and foodstuff can be clustered into two main groups ... [Pg.480]

The term food colloids can be applied to all edible multi-phase systems such as foams, gels, dispersions and emulsions. Therefore, most manufactured foodstuffs can be classified as food colloids, and some natural ones also (notably milk). One of the key features of such systems is that they require the addition of a combination of surface-active molecules and thickeners for control of their texture and shelf-life. To achieve the requirements of consumers and food technologists, various combinations of proteins and polysaccharides are routinely used. The structures formed by these biopolymers in the bulk aqueous phase and at the surface of droplets and bubbles determine the long-term stability and rheological properties of food colloids. These structures are determined by the nature of the various kinds of biopolymer-biopolymer interactions, as well as by the interactions of the biopolymers with other food ingredients such as low-molecular-weight surfactants (emulsifiers). [Pg.415]

Change of pH of Blood Plasma A slightly acid medium is usually needed for the Maillard reaction, but in some cases, e.g., with lysine-rich proteins, a slightly alkaline pH is also operating. Thus a small change in pH, due to the nature of food consumed or the pathologic metabolism of foodstuffs, can affect Maillard reactions in vivo. [Pg.460]

Apart from the aforementioned food additives, used intentionally and inevitably in food products, foodstuffs can also contain unwanted components originating from (chemical) pollution or (microbiological) contamination (e.g., antigens of microbial cells and metabolites produced by microorganisms like enzymes, toxins), which likewise are not encompassed by the definition of food additives but can be harmful to human health when found in food products. [Pg.366]

Tin is of interest as it is released from cans into food. The maximum EU limit for Sn in canned food is currently 200 pg g-1, these levels being well suited for FAAS. A reducing (fuel-rich) nitrous oxide-acetylene flame is required to properly atomize Sn. As this type of flame is more unstable than air-acetylene, it may result in somewhat poorer repeatability. The quantification of naturally occurring levels of Sn in foodstuffs is quite different and would require ET-AAS. [Pg.57]

The tin content of foods has been reported by several investigators (64-67). Storage of food in tin-alloyed cans increases the tin concentration in foodstuffs bottled foods have essentially no tin (67). The practice of coating cans with lacquer — used widely in industrialized countries, but not in some developing nations (65) — reduces the leaching of tin, but even with lacquer cans. Imperfections In the coating (pinholes) allow contact of foods with metal. The concentration of tin in selected foods packaged in various types of cans is illustrated in Table VI. [Pg.267]

The acronym BHT stands for butylated hydroxytoluene, the common name for 2,6-di-r-butyl-4-methylphenol. It is used widely as an antioxidant in foodstuffs and food packaging. The reaction of oxygen with unsaturated fats gives, after several steps, alkylperoxy radicals (ROO ) that, upon further reaction, give smaller odiferous molecules that can ruin the palatability of foods. BHT acts as a scavenger for alkylperoxy radicals, ROO , because hydrogen abstraction by ROO- gives the stable free radical, 5-4. The hydroperoxide ROOH, which also is formed in the reaction, is much less reactive than ROO and consequently causes much less oxidation. The new radical, 5-4, which is formed from BHT, is relatively unreactive for two... [Pg.290]

It is recommended that food analyses be based on the determination of radionuclides in individual food items rather than a mixed diet sample. Only the analysis of individual foodstuffs can indicate whether and which countermeasures should be taken to reduce doses. Food sampling for estimation of total consumption should be carried out at the retail level when appropriate otherwise, it should be carried out at the consumption level. The selection of foods to be sampled can be based on individual diet or food consumption statistics. Analyses of individual foodstuffs should preferably be performed after preparation, taking into account the effect of kitchen activities such as washing, cleaning and cooking. [Pg.382]

Bisphenol A is used as a raw material to make polycarbonate and epoxy adhesives and can coatings. It is also used in flame-retardants, in unsaturated polyesters and in polyacrylate resins. Many foodstuff containers are made of these resins, including containers for oven and microwave cooking. Recent studies have shown that bisphenol type compounds have both mutagenic and cytotoxic properties [84]. Nerin et al. developed a fast screening method based on SPME and HPLC with fluorescence detection suitable for the analysis of several bisphenol derivatives and their degradation products in aqueous canned foods such as tuna, olives and corn [85]. The best results were obtained with carbowax and PDMS/DVB fibers. The detection limits were between 0.7 and 2.4ngmL while RSDs were between 14 and 32%. After the extraction parameters were optimized, the method was applied to... [Pg.44]

Rheology is the study of flow of matter and deformation and these techniques are based on their stress and strain relationship and show behavior intermediate between that of solids and liquids. The rheological measurements of foodstuffs can be based on either empirical or fundamental methods. In the empirical test, the properties of a material are related to a simple system such as Newtonian fluids or Hookian solids. The Warner-Bratzler technique is an empirical test for evaluating the texture of food materials. Empirical tests are easy to perform as any convenient geometry of the sample can be used. The relationship measures the way in which rheological properties (viscosity, elastic modulus) vary under a... [Pg.1444]

The set of data that are regularly obtained on radionuclide concentrations in locally produced agricultural foodstuffs can be used directly to assess the annual intake and the associated committed dose. In regions where the inhabitants normally consume substantial amounts of natural food products (e.g. game, freshwater fish, forest mushrooms and berries) with elevated radionuclide concentrations, available data from measurements should also be used for the estimation of intakes of radionuclides. [Pg.85]


See other pages where Foodstuffs canned foods is mentioned: [Pg.21]    [Pg.419]    [Pg.154]    [Pg.258]    [Pg.32]    [Pg.380]    [Pg.385]    [Pg.10]    [Pg.238]    [Pg.319]    [Pg.139]    [Pg.215]    [Pg.295]    [Pg.72]    [Pg.149]    [Pg.146]    [Pg.380]    [Pg.385]    [Pg.739]    [Pg.124]    [Pg.251]    [Pg.269]    [Pg.4597]    [Pg.73]    [Pg.21]    [Pg.1661]    [Pg.655]    [Pg.110]    [Pg.235]    [Pg.10]    [Pg.131]    [Pg.299]    [Pg.1429]    [Pg.1634]    [Pg.2381]    [Pg.364]   
See also in sourсe #XX -- [ Pg.228 ]




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