Processed foods, quality

Lazarides, H.N., Fito, P., Chiralt, A., Gekas, V., and Lenart, A. 1999. Advances in osmotic dehydration. In Processing Foods, Quality Optimisation and Process Assessment (A.R.F. Oliveira and J.C. Oliveira, eds), pp. 175-199. CRC Press, London. 

Ditchev, S. and Richardson, R, Intensification of freezing, in Oliveira, F.A.R. and Oliveira, J.C., (eds.). Processing foods quality optimisation and process assessment, CRC Press, Boca Raton, Florida, 1999, 145-162. 

Oliveira, J.C., Pereira, P.M., Prias, J.M., Crnz, I.B., and Macinnes, W.M. 1999. Application of the concepts of hiomaterials science to the qnality optimization of frozen foods. In Processing Foods—Quality Optimization and Process Assessment, eds. P.A.R. Oliveira and J.C. Ohveira, pp. 107-130. Boca Raton, PL CRC Press LLC. 

D. Piotrowski and A. Lenart, Recent advances in the drying of apples under variable process conditions. In Processing Foods. Quality Optimization and Process Assessment (F.A.R. Ohveira and J.C. Ohveira, eds.), CRC Press, Washington, DC, 1999, p. 229. 

Snyder, C.L., Weselake, R.J., 2012. Modification of seed oil formation in Brassica oilseed species. In Thiyam-Hollander, U., Eskin, N.A.M., Matthaus, B. (Eds.), Canola and Rapeseed Production, Processing, Food Quality, and Nutrition. CRC Press, Taylor Francis Group, Boca Raton, Florida, pp. 101-124. 

T oods packaged in flexible containers and processed for commercial sterilization are a part of the trend toward improved quality in convenience foods. The retorted pouch has the package integrity of the metal can coupled with the food quality, reheating, and serving convenience of frozen, boil-in-the-bag foods (1). Its use for combat rations has especially interested military R D personnel because of the functional advantages over the metal can (2). 

Antioxidants are not important only to the health conscious food manufacturers also rely on these chemicals to maintain the shelf life of their products. Synthetic antioxidants such as butylated hydroxyanisole, butylated hydroxytoluene, propyl gallate and tert-butyl hydroquinone were widely used in food processing to control oxidation and maintain food quality. However, as these synthetic antioxidants are suspected to be carcinogenic they now have restricted use in food (Madahavi and Salunkhe, 1995). Therefore, natural antioxidant sources, especially of plant origin, are of great interest to the food industry. 

Enrichment of processed food with plant material or plant extracts rich in polyphenols has two aspects in relation to human nutrition and human health. Food protected against oxidation has better keeping quality and will stay healthy longer since formation of toxic oxidation products, like cholesterol oxides, is being prevented (Britt et al., 1998). The other aspect is the beneficial effects of the intake of polyphenols on human health. Both of these aspects are, however, related to the availability of the phenolic substances. 

Typical attributes for evaluating food quality are safety, shelf life, color, taste, flavor, texture, health, and convenience. The level of a quality attribute is determined by levels of physical, microbial, physiological, chemical, and biochemical food processes, product composition, and applied technological conditions. For example, a combination of enzyme-degrading colorants, compositions and concentrations of pigments, and food structure properties contribute to a certain color level perceived by consumers. Depending on the match of expectation and experience, certain attributes will or will not be perceived as quality. ... 

Quality control is intended to monitor and evaluate the performances of both food and human processes that contribute to food quality. The basic principle of this function is the control circle that involves (1) the taking of a process sample by the analysis or measuring unit, (2) determining whether process results meet set tolerances or limits, (3) judging the character and level of any discrepancy, and (4) application of corrective action to adjust the system to an acceptable level (Figure 7.1.1). A distinction is made between measuring and analysis, whereby the first involves direct measurements (e.g., pH, temperature) and the second involves taking samples, sample preparation, and actual analysis. ... 

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. 

We have described the CQP concept from a techno-managerial perspective which means that we explicitly pay attention to the roles of both the food and human systems that constitute a food quality management system. The principle beyond the CQP concept is that one need only to control those steps in the process that are critical toward decay of the quality attributes. CQPs must be monitored, documented, and validated in such a way that the system is able to assure a certain quality level. 

Many structure-function relationships of food colorants are stressed in this book, helping readers understand the effects of their biosynthesis, structures, and function modifications during food storage and processing conditions, and their influences on food quality and safety. This knowledge is necessary to control the rate of... 

PLC of lipids is discussed in Chapter 12. Lipids play a vital role in virtually all aspects of human and animal life. Many smdies of food quality, human health, metabolic and ageing processes, pheromone activity in animals, etc., benefit greatly from the use of PLC for the separation and isolation of lipids. 

In addition to the processed commodities listed in the Series 860 Table 1, some registrants choose also to provide data on other processed fractions. With the advent of the Food Quality Protection Act of 1996 and the emphasis on protecting the food supply for children, collecting residue data on additional processed commodities may be prudent. Fruit purees are popular as baby food in the USA and are an example of a processed commodity that could come under additional scrutiny since they make up a large portion of an infant diet. 

The quantity, quality and purity of the template DNA are important factors in successful PGR amplification. The PGR is an extremely sensitive method capable of detecting trace amounts of DNA in a crop or food sample, so PGR amplification is possible even if a very small quantity of DNA is isolated from the sample. DNA quality can be compromised in highly processed foods such as pastries, breakfast cereals, ready-to-eat meals or food additives owing to the DNA-degrading action of some manufacturing processes. DNA purity is a concern when substances that inhibit the PGR are present in the sample. For example, cocoa-containing foodstuffs contain high levels of plant secondary metabolites, which can lead to irreversible inhibition of the PGR. It is important that these substances are removed prior to PGR amplification. Extraction and purification protocols must be optimized for each type of sample. 

Distributors and wholesalers may act as middlemen, moving raw products from the farmer to the processor or manufacturer, or moving processed food to retailers. They will have information on how much is needed by the manufacturer and what quality. Brokers may also do the marketing and check that stores properly present your product. 

History and concepts of food quality and safety in organic food production and processing... 

Important food quality and safety issues associated with organic processing and quality assurance along the food chain are addressed further in Part 3 of the book. 

A new food quality concept based on life processes... 

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