Mazza process

The most common production method is the Flatschek process for sheet products, and its modification (Mazza process) for pressure pipe making. A schematic description of a Hatschek machine is presented in Figure 9.1 [1], Five stages of production can be identified ... 

Guzman-Maldonado, S.H., and Paredes-Lopez, O., Functional products of plants indigenous to Latin America amaranth, quinoa, common beans, and botanicals, in Functional Foods Biochemical and Processing Aspects, Mazza, G., Ed., Technomic Publishing, Lancaster, PA, 1998, 293. 

Mazza, G. 1998. Functional Foods Biochemical and Processing Aspects . Technomic Publishers,... 

Mazza, G. (1983a). Processing/Nutritional quality ehanges in potato tubers during growth and long term storage. Can. Inst. Food Sci. Technol. J., 76(1), 39 4. 

The protein contents of flaxseed fractionation from research work in different countries is presented in Table III. The proximate protein contents of dehulled and/or defatted flaxseed varied considerably, depending on cultivar, growth location, and seed processing. Oomah and Mazza (1997) reported that the hull fraction contains lower protein levels, and... 

Mason and Hall (1948) noted the potential use of flaxseed gum in soft drinks, candy, processed cheese, jellies, and fruit juice. Garden (1993) reported that flaxseed gum significantly improved bread quality and shelf life, and suggested the use of the gum fraction as a food ingredient in food products. Chemical, physical, and functional properties of flaxseed gum have been documented (Chornick et al, 2002 Cui et al, 1994b, 1994c Mazza and... 

Cui, W., Mazza, G., Oomah, B.D., and Biliaderis, C.G. 1994b. Optimization of an aqueous extraction process for flaxseed gum by response surface methodology. Lebensm, Wiss. U. Technol. 27, 363-369. 

Oomah, B.D. and Mazza, G. 1998a. Compositional changes during commercial processing of flaxseed. Ind. Crops Prod. 9, 29-37. 

Boniardi, N., Rota, R., Nano, G., and Mazza, B. 1996. Analysis of the sodium lactate concentration process by electrodialysis. Separ. Technol. 6, 43-54. 

Modler, H.W., Jones, J.D., and Mazza, G., The effect of long-term storage on the fructo-oligosaccharide profile of Jerusalem artichoke tubers and some observations on processing, in Inulin and Inulin-Containing Crops, Fuchs, A., Ed., Elsevier, Amsterdam, 1993a, pp. 57-64. 

Gao, L., Girard, B., Mazza, G., Reynolds, A. G. (1997). Changes in anthocyanins and color characteristics of Knot Noir wines during different vinification processes. J. Agric. Food Chem., 45, 2003-2008. 

Moldenhauer, K.A., Champagne, E.T., McCaskill, D.R., and Guraya, H. 1998. Functional Products from Rice, in Functional Foods. Biochemical Processing Aspects. Mazza, G. (ed.) Lancaster, PA Technomic Publishing Co., Inc., pp. 71-89. 

All of these applications are usually characterized as being barely profitable and, therefore, do not justify the additional extraction costs during processing. In the last few years, however, numerous research studies have shown a relationship between (/-limonene and the prevention of some forms of cancer (Girard and Mazza, 1998 Braddock, 1999). This gives these essential oils functional characteristics and attracts great interest to the incorporation of these oils in food products. 

Juice extraction represents 55% (w/w) of the initial weight of oranges, whereas the essential oils and essences extracted constitute only 0.2-0.22% (Sinclair, 1984). The citrus juice industry can recover essential oils from different intermediate process steps to obtain limonene or crude essences. In Figure 5.2, the different possibilities for obtaining essential oils with different properties are summarized (Girard and Mazza, 1998 Braddock, 1999). 

FIGURE 5.2 Some operations of citrus fruit processing in relationship with recovery of essential oils and essences. Adapted from Girard and Mazza (1998) and Braddock (1999). 

Li, T.S.C. and Wang, L.C.H. 1998. Physiological Components and Health Effects of Ginseng, Echinacea, and Sea Buckhorn in Mazza, G., Functional Foods, Biochemical and Processing Aspects, Technomic Publishing Co., Inc., Lancaster, PA, p. 334. 

Guglu-Ustiindag, O. and Mazza, G. (2007). Saponins Properties, applications and processing. Crit. Rev. Food Sci. Nutr. 47, 231-258. 

Kalogeropoulos N, Chiou A, Mylona A, loaimou MS, Andrikopoulos NK (2007) Recovery and distribution of natural antioxidants (a-tocopherol, polyphenols and terpenic acids) after pan-frying of Mediterranean finfish in virgin olive oil. Food Chem 100 509-517 Cacace JE, Mazza G (2003) Mass transfer process during extraction of phenolic compounds from milled berries. J Food Eng 59 379-389... 

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