Primary food production

Seuntjens P, Steurbaut W, Vangronsveld J (2006) Chain model for the impact analysis of contaminants in primary food products. Study report of the Belgian Science Policy... 

The new wave of patent applications coincided with the rise in interest in using fermentation as an alternative to the petrochemical-dependent synthetic routes for the production of butanol and acetone. For reasons of economics and environment protection, the use of industrial waste or lignocellulosic residues, instead of primary food products, as the substrates for the fermentation is desired (Pierce and Wayman 1983). There are propositions to use... 

Valentine, J., et al., 2012. Food vs. fuel the use of land for lignoceUulosic next generation energy crops that minimize competition with primary food production. GCB Bioenergy 4 (1), 1-19. 

Capacity, Production, and Consumption. Ammonia production has worldwide significance about 85% of the ammonia produced is used for nitrogen fertilizers. As the primary source of fertilizer nitrogen, it is key to solving world food production requkements. The remaining 15% goes into various industrial products such as fibers, animal feeds, explosives, etc. 

An evaluation of the Health Professionals Follow-Up Study (Giovannucci et al., 1995) has detected a lower prostate cancer risk associated with the greater consumption of tomatoes and related food products. Tomatoes are the primary dietary source of lycopene and lycopene concentrations are highest in testis and adrenal tissue (Clinton, 1998). In paired benign and malignant prostate tissue from 25 American men, 53-74 yrs, undergoing... 

A number of methods are available for following the oxidative behaviour of food samples. The consumption of oxygen and the ESR detection of radicals, either directly or indirectly by spin trapping, can be used to follow the initial steps during oxidation (Andersen and Skibsted, 2002). The formation of primary oxidation products, such as hydroperoxides and conjugated dienes, and secondary oxidation products (carbohydrides, carbonyl compounds and acids) in the case of lipid oxidation, can be quantified by several standard chemical and physical analytical methods (Armstrong, 1998 Horwitz, 2000). 

For example, in order to meet the demanding requirements of legislation such as the European Union (EU) Baby Food Directive (Directive 95/5/EC and subsequent revisions), analysts must improve on the scope and sensitivity of multiresidue methods of analysis. This Baby Food Directive, which became effective on 1 July 2002, limits residues of all pesticides to a maximum level of 0.01 mgkg There will also be a banned list of pesticides, annexed to the Directive, which will not permit the use of certain pesticides on crops intended for use in baby food production. As a consequence, food manufacturers often require residue results for raw or primary ingredients within 24 8 h of sample receipt at the laboratory. 

Holm et al. state that across the world about 200 weed species are involved in 95% of man s weed problems as related to food production (2). They list 80 species as primary weeds and 120 species as secondary weeds. The United States has seventy percent of the world s worst weeds 24% of these are grasses, 67% broadleaf weeds, and 7% sedges. 

The XtraFOOD model was developed within the framework of a research project initiated by the Flemish Institute for Technological Research (VITO) [69]. The model calculates transfer of contaminants in the primary food chain (Fig. 8). In the project, the transfer model was coupled with historical food consumption data to estimate human exposure to contaminated food products. The model focuses on the terrestrial food chain. The XtraFOOD model consists of three modules, which are inter-linked ... 

Some industrial products in which the foregoing characteristics are of primary importance include paints, inks, food products, and pharmaceuticals. 

In the processing of foods and additives, rheological and mechanical properties, which determine end use properties are of primary significance. These properties are also related to others such as the impact of taste. Taste is the perception on the taste buds on the surface of the tongue, and colloidal properties will thus have an important role. Gels are also known to be used in many food products. The stability of food products is determined by colloidal stability in many systems (Dickinson, 1992 Friberg, 1976). 

The single largest use of ammonia is its direct apphcation as fertdizer, and in the manufacture of ammonium fertilizers that have increased world food production dramatically. Such ammonia-based fertilizers are now the primary source of nitrogen in farm soils. Ammonia also is used in the manufacture of nitric acid, synthetic fibers, plastics, explosives and miscellaneous ammonium salts. Liquid ammonia is used as a solvent for many inorganic reactions in non-aqueous phase. Other apphcations include synthesis of amines and imines as a fluid for supercritical fluid extraction and chromatography and as a reference standard in i N-NMR. 

The lack of human pathogenicity of plant viruses rules out the risks of human infection by exposure in the field or in food products to a plant virus. However, biological containment of the virus expression vector remains a primary safety concern as it can be considered a risk to the environment. This includes the spread of recombinant viruses to weeds... 

Butyric acid is a carboxylic acid also classified as a fatty acid. It exists in two isomeric forms as shown previously, but this entry focuses on n-butyric acid or butanoic acid. It is a colorless, viscous, rancid-smelling liquid that is present as esters in animal fats and plant oils. Butyric acid exists as a glyceride in butter, with a concentration of about 4% dairy and egg products are a primary source of butyric acid. When butter or other food products go rancid, free butyric acid is liberated by hydrolysis, producing the rancid smell. It also occurs in animal fat and plant oils. Butyric acid gets its name from the Latin butyrum, or butter. It was discovered by Adolf Lieben (1836—1914) and Antonio Rossi in 1869. 

Cereals and meats are the major sources of phosphorus in human diets. Phosphorus deficiencies in most regions have not been a serious problem in human nutrition. Insofar as food is concerned, the primary value of phosphorus fertilizers is that they generally increase the total food production not die content of phosphorus in the food per se,... 

The primary products from autoxidation are hydroperoxides, which are often simply referred to as peroxides. Peroxides are odorless and colorless, but are labile species that can undergo both enzymatic and nonenzymatic degradation to produce a complex array of secondary products such as aliphatic aldehydes, alcohols, ketones, and hydrocarbons. Many of these secondary oxidation products are odiferous and impart detrimental sensory attributes to the food product in question. Being able to monitor and semi-quantitate the development of peroxides by objective means (e.g., PV determination) over time is important for food scientists who want to characterize the quality of an oil or a lipid-containing food product, even though the peroxides themselves are not directly related to the actual sensory quality of the product tested. 

Measuring the content of primary oxidation products is limited due to the transitory nature of peroxides. Yet, their presence may indicate a potential for later formation of sensorially objectionable compounds. The peroxide content increases only when the rate of peroxide formation exceeds that of its destruction. In cases where peroxide breakdown is as fast as or faster than peroxide formation, monitoring lipid peroxides is not a good indicator of oxidation. This can occur in frying oils and sometimes in meat products, particularly in cooked meats where iron is very active and peroxide breakdown is quite rapid. Because the acceptability of an oil or lipid-containing food product depends on the degree to which oxidation has progressed, the simultaneous detection of primary and secondary lipid oxidation products helps to better characterize lipid quality. It is... 

---