Nutritional quality control

While quality was formerly achieved by inspection of final products, it is accomplished now by prevention through controlling critical steps in the production processes along the agri-food chain. Hazard analysis critical control points (HACCP) represent a typical example of such a preventive approach. Although this concept was developed primarily to assure food safety, the basic principle is also applicable to assuring non-safety quality attributes such as color, flavor, and nutritional value. " This section translates the HACCP principles into a critical quality control point (CQP) concept that can be part of a system to assure food quality. 

Proceedings of the BEM and BERM symposia have been used to assess emerging trends in the development of RMs to meet Analytical Quality Control requirements for clinical, food, nutrition, and environmental health areas. (Iyengar and Wolf 1998) ... 

Schmidt, H. L. (1986). Food quality control and studies on human nutrition by mass spectro-metric and nuclear magnetic resonance isotope ratio determination. Fresenius Z. Anal. Chem. 324, 760-766. 

Weichmann J. 1986. The effect of controlled-atmosphere storage on the sensory and nutritional quality of fruits and vegetables. Hort Rev 8 101-127. 

Feeding studies. Although sweet potatoes are a significant source of calories in many parts of the world, very little information is available concerning the nutritional quality of sweet potato protein as determined by controlled feeding studies in humans. 

In frozen vegetables, health quality, nutritional quality, and aspects of sensory quality like color and texture can be objectively assessed and controlled also, in frozen potato products the effects of the thermal treatments included in the process have to be assessed due to their influence on texture, color, and nutritional value. However, in the case of overall assessment of sensory quality, only the consumer can perceive and process the overall blend of sensations that denote quality and cause consumers to prefer, accept, or reject a product. 

For practical purposes, the nutritional quality of UHT milk is similar to that of conventionally pasteurized milk (Miller 1985 Arnold and Roberts 1982 Burton 1980, 1982 Renner 1980 Kosaric et al. 1981 Katz et al. 1981 Ford and Thompson 1981). As with conventionally pasteurized milk, the degree of heat treatment and the conditions of storage can affect the nutrient content of the milk (Burton 1980,1982 Renner 1980 Kosaric et al. 1981 Ford and Thompson 1981 Mehta 1980). However, careful controls on UHT processing, along with proper packaging, can ensure that the nutritional value of milk with regard to protein, fat, carbohydrate, fat-soluble vitamins, most water-soluble vitamins, and minerals is retained (Ford and Thompson 1981). 

As citrus fruits and their products contribute substantially to the American diet and are consumed in great abundance, we believe the time is appropriate to review in detail some important nutritional and quality properties of this important fruit. Twenty-eight scientists joined with us to cover extensively subjects in the following areas nutrition and health quality as related to specific biochemical components effects of handling and processing quality control and evaluation regulatory implication and adulteration. 

Proper processing of soybeans requires precise control of moisture content, temperature and processing time. Adequate moisture during processing ensures destruction of the ANFs. Both over- and undertoasting of soybean meal can result in a meal of lower nutritional quality. Underheating produces incomplete inactivation of the ANFs and overtoasting can reduce AA availability. 

The use of ICP-MS for the analysis of foods has been reviewed recently [270]. Food analysis can provide information on potentially toxic elements, nutrient elements, or geographical origin of the food. The application of ICP-MS to experimental nutrition has recently been reviewed [271]. The importance of quality control for multielement analysis of complex sample matrices like foods by ICP-MS was shown [272]. 

With strict quality control and careful product analysis, the incidence of such deleterious reactions can be minimized. Reaction conditions and ingredient selection bear importantly on the character of the final product, and it must be emphasized that adding even a single new component to the mixture raises the possibility of new reactions whose effect on the food s nutritive value and safety must be assessed. 

This chapter is focussed on the post-farm modification of milk fat by physical, chemical or enzymic means. The use and control of these processes for differentiation of milk fat to widen its application range or tailor it for specific end-applications (Mortensen, 1983 Mogensen, 1985 Boudreau and Arul, 1991 Rajah and Burgess, 1991) will be discussed. The effects of the modification processes and minor lipid components on the texture and crystallization behavior of milk fat are covered. The potential for applying modification processes to improve the nutritional quality of milk fat is also considered. 

---