Functional foods description

Allylic sulfides, description, 310 Altemaria altemata, insecticides, 56 American Dietetic Association, position on functional foods, 315... 

A range of methods has been developed to identify and quantify trans isomers present in PHVO and milk fats, that have complex fatty acid compositions. Detailed descriptions of the methods involved are beyond the scope of this chapter (because trans fatty acids may be detrimental to health and therefore do not fall under the umbrella of a functional food fatty acid), although the absence or low levels of trans... 

The Joint FAOAVHO Expert Committee on Food Additives (JECFA) includes Functional Use in the specifications published in Food and Nutrition Paper 52 and its Addenda. JECFA includes an indication of the functional use or uses, as part of its specifications of purity of additives. JECFA has developed these as part of the description of the additive, and although JECFA provides advice on specifications to the Codex Committee on Food Additives and Contaminants, the uses quoted in those specifications are not necessarily the same as the functions given for the same substance in the Codex INS system. Frequently more than one use is listed and these uses often refer to countries outside the EU, and may not include the reason for use listed by the EU. The various categories, uses or classes of additive used by the EU, INS and JECFA are listed in Table 11.2. With minor exceptions, the JECFA functional uses marked with an asterisk are generally regarded as processing aids and not additives and therefore outside the scope of this volume. 

Chemesthesis. The term chemesthesis has been introduced to classify thermal and painful sensations experienced in the mouth (26). Chemesthesis refers to a chemical sensibility (mouthfeel) in which certain chemicals direcdy activate nerve fibers at the level of the basal membrane in the mouth. The sensations are analogous to similar effects at the skin surface where there is a close anatomical and functional relationship. Sensations include the "hot" of capsaicin and piperine, which are active components of chili and pepper, the coolness of menthol and the irritation of chemicals such as salt at high concentrations [FIGURE 4]. Some of the descriptive terms used to make qualitative distinctions in food sensations include pungency, freshness, tingling, burning and sharpness. 

The foregoing description of the effects of proteases is admittedly a simplified one when we consider the complexity of food systems containing not only many constituents besides protein, but also a great variety of different proteins. Likewise the enzymes which modify functionality are usually multifuntional mixtures, whether endogenous or exogenous. Nevertheless, this description is helpful in understanding the effects of proteases on functionality. 

The Third Edition of Pharmaceutical Manufacturing Encyclopedia contains descriptions of manufacturing processes, structural formulas, trade names, therapeutic functions, and other information on 2266 pharmaceuticals now being marketed as trade-named products in America and many other countries. Information on 1295 pharmaceuticals has been taken from the Second Edition of the Pharmaceutical Manufacturing Encyclopedia (Marshall Sittig, Noyes Publications, Westwood, New Jersey, USA, 1986). Information on 971 additional pharmaceuticals, including those approved by the U.S. Food and Drug Administration (FDA) since 1986, are included in the Encyclopedia as well. 

The following sections focus on the description of the state and phase transition behavior of starch systems, as schematically illustrated in Figure 8.5, with an emphasis on their molecular organization and their response to various environments (temperature, solvent, other co-solutes, etc.). Selected material properties are also discussed in an effort to demonstrate structure-function relationships of this biopolymer mixture in pure systems and in real food products. 

Revision Description and Functional Use in Foods modified, Heavy Metals (as Pb) specification and determination deleted. 

Each population that functions as a member of the community m a given habitat has a specialized functional role called a niche. An ecological niche is a functional description of the role that a species plays in a community—how it obtains food, what relationship it has with other species and the services it provides in its biological community. 

The functional aspects, in terms of water dynamics and glass dynamics, and the appropriate kinetic description of the nonequilibrium thermomechanical behavior of food systems have been illustrated as a dynamics map, shown in Figure 8.13. 

The quantitative interpretation of the data for systems such as these needs some care372 as the theoretical models seem to be ambiguous at the moment and the treatment of systems in the rigid lattice condition needs attention to the details of the spin physics if the data are not to be misinterpreted.373 However, the use of the technique considerably extends the possibilities for the use of proton NMR in food systems and should allow a more detailed description of dynamical processes and an improvement in comparative studies. An important advantage is that the temperature dependence of the spectral density function becomes a measurable variable, thus allowing a more detailed investigation of temperature effects. 

The latest development in food technology is the manufacture of engineered products. Additives are often used as functional components [B.71] to obtain materials with specific, predetermined, and controlled properties. They are formulated from particulate ingredients and then agglomerated to yield consumer products that feature desirable characteristics. For the new food groups, descriptive names have been coined during the past years [B.97]. 

In this model, the rate constant, k, is expressed as a function of the pre-exponential factor, the ideal gas constant, R, temperature, T, and the activation energy, E. However, the Arrhenius temperature model often falls short of explaining the physical behavior of foods, especially of macro-molecular solutions at the temperatures above T. A better description of the physical properties is offered by the Williams-Landel-Ferry (WLF) model, which is an expression relating the change of the property to the T -T difference [37,38]. That is. 

Dinnella, C., Masi, C., Zoboli, G. and Monteleone, E. (2012). Sensory functionality of extravirgin olive oil in vegetable foods assessed by temporal dominance of sensations and descriptive analysis. Food Quality and Preference, 26(2), 141-150. 

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