Production of quality foods

Studies of pollutant interactions are preliminary. We are still not able to define ad uately the total potential impact of pollutant combinations on the production of quality food, feed, and fiber. We do know that plant species respond differently to pollutant combinations and five. We still do not understand variations in species or cultivar responses or the responses of plants grown or exposed under a variety of environmental stresses. 

QUALITY ANALYSIS AND RESEARCH APPLICATIONS TOWARDS PRODUCTION OF QUALITY FOODS... 

In Sect. 2.4.2 properties are described of a food production system that is focused on production of quality food, which is often a differentiating characteristic to convince consumers to buy the food. 

Plant cell culture methods constitute a most exciting part of food biotechnology research and development with many areas for food improvement, involving plant production, plant resistance and functionality, nutritional quality of plant foods and production of natural food ingredients (A9-51). 

The manufacture of food chemicals, whether it involves chemical or biological synthesis and purification, or recovery from natural materials, has a number of characteristics that must be taken into account in establishing a system of good manufacturing practice. For example, in the production of many chemicals, recycling of process liquors and recovery from waste streams are necessary for reasons of quality, economics, and environmental protection. In addition, the production of some food chemicals involves processes in which chemical and biochemical mechanisms have not been fully elucidated, and thus the methods and procedures for materials accountability usually will differ from those applicable to the manufacture of other classes of materials. 

The Family owned FOSS group is the world leader as supplier of dedicated, high-tech analytical solutions which measure and control the quality and production of agricultural, food, pharmaceutical and chemical products. Main activities are initiated from Denmark, Sweden and USA with headquarters domiciled in Hillerod, DK. The products are marketed globally by 23 sales companies and an extensive net of distributors. In line with the corevalue to be First, the company intends to expand its market position. 

Application of membrane processes during production of purified food proteins is a mild treatment which ensures that the functional properties of the native proteins are retained. (1 ) These properties are mostly found to be superior to those of denatured proteins. However, not all possible needs of the modern food industry are fulfilled by using native proteins instead of denatured ones. Therefore, enzymatic modification of proteins has been demonstrated as a possible means of meeting the needs of the food industry for high-quality protein ingredients ( ), (13), (14). 

Bakers may use egg products in liquid, dried, or frozen forms. Liquid eggs, which have been churned, filtered, and pasteurized by the egg producer, are available in refrigerated tank cars to the large wholesale bakeries. The quality of dried egg products have been immensely improved in recent years, and many types of dried eggs are widely used by U.S. bakers in their production of bakery foods. Frozen egg products have lost ground to dried eggs because the former require careful thawing, a tedious, labor-intensive, and sometimes uncertain process. 

As in the production of other foods, quality here depends con-derably upon the amount of cleanliness practiced in manufacturing le product. Clean, boiled sap buckets mean much in producing lapfe syrup and sugar of highest quality. New tap holes in the itter part of the sap season improves the quality also. 

In the production of fermented food, starter cultures are used to prevent fermentation failure and to ensure high-product quality. Starter cultures are cultures with well-defined properties that ensure a fast, safe, and defined fermentation and lead to fermented food products with high and constant product quality. The use of defined starter cultures is state-of-the-art in the dairy industry, and replaces traditional procedures in the production of meat and bakery products and other fermented commodities. Starter cultures are mostly produced by specialized companies that distribute the cultures worldwide, and are being used increasingly in concentrated forms for direct inoculation into the food matrix (direct-to-vat-set cultures, DVS Hansen, 2002). 

Many new food products are developed for a specific quality label (see e.g., the farmer cooperative BESH, www.besh.de). Supply chains producing products with a specific quality label need to be organized well to maintain the quality of the product as claimed in the label and to prevent image loss. In the next section, examples are given of supply chains that have been organized for production of quality products. The examples are taken from case studies in the domain of pork supply chains in Europe. 

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