Quality changes, food

With regard to choice and consumption of food, all human sensory perceptions are involved. Among them, vision is the most important one for selecting food and appreciating its quality. Color is an intrinsic property of food. A color change of food often is caused by a quality change. Consumers are attracted by the color of a food product. This imphes three main consequences for food producers ... 

Maharaj, V. and Sankat, C.K., Quality changes in dehydrated dasheen leaves effects of blanching pre-treatments and drying conditions. Food Res. bit., 29, 563, 1996. 

Knowledge of the actual gas composition in packs allows the assessment of quality and integrity of the final food packages, the efficiency of packaging processes, and aids in the identification or anticipated quality changes of the food product within the pack2,5. 

Gil MI, Aguayo E and Kader AA. 2006. Quality changes and nutrient retention in fresh-cut versus whole fruits during storage. J Agric Food Chem 54(12) 4284-4296. 

In our country we are not told the contents of any products, not even foods. When the democratic process started, the Ministry for Antitrust thought we should have disclosure of product ingredients so that people could supervise the quality of goods, especially the quality of food. But then, you see, the political situation changed drastically, so that ministry was banned. We don t know what we re using or eating. I can t drink milk in Belarus, because it s not really milk. It s a white, watery liquid with a horrible stinking smell. 

Downey, G. (2002). Quality changes in frozen and thawed, cooked pureed vegetables containing hydrocolloids, gums and dairy powders. Int. J. Food Sci. TechnoL, 37, 869-877. 

Van Loey, A., Fransis, A., Hendrickx, M., Maesmans, G., Tobback, P. (1995). Kinetics of quality changes of green peas and white beans during thermal processing. J. Food Eng., 24, 361-377. 

Saint-Eve, A., Levy, C., le Moigne, M., Ducruet, V., and Souchon, I. (2008). Quality changes in yogurt during storage in different packaging materials. Food Chem. 110,285-293. 

Whether or not a certain substance in a given application leads to a perceptible quality change and with it a violation of food regulations depends on numerous parameters. Therefore, no generally valid limit value can be assigned to a substance in comparison to toxicologically relevant substances. 

Mortensen, G., Sorensen, J., Stapelfeldt, H. 2003. Response surface models for prediction of photooxidative quality changes in Havarti cheese. Euro. Food Res. Technol. 216, 93-98. 

Dumoulin, E., and Bimbenet, J.J. (1998). Spray drying and quality changes. In D.S. Reid (ed.). The Properties of Water in Food, Blackie Academic, London, pp. 210-232. 

Feeding and growth rates, egg production and hatching success, and fecal pellet production are affected by both quantity and quality of food supply (Abou Debs, 1984 Besiktepe and Dam, 2002 Frost, 1972 Tang and Taal, 2005). Changes in food quality can create a mismatch in stoichiometry between predator and prey (Sterner and Hessen, 1994) and effect all of the above parameters, as well as body N content, and ultimately zooplankton production and biomass. In fact the nutritional status of phytoplankton (N cell quotas), not the phytoplankton biomass, may be the major bottom-up determinant of zooplankton biomass (Hessen, 1992 Sterner and Hessen, 1994) except in periods of low food availability (Jonasdottir et al., 2002). 

According to Lenz and Lund (72), kinetic models for destruction of food components are needed to improve products by minimizing quality changes for new product development and to predict shelf life during storage. Numerous reports and reviews of the kinetics of ascorbic acid destruction can be found in the literature (68-88). A brief overview is presented here to indicate the need for further research in this area. 

Zhuang, R-Y., Huang, Y.-W., and Beuchat, L.R. 1996. Quality changes during refrigerated storage of packed shrimp and catfish fillets treated with sodium acetate, sodium lactate or propyl gallate. Journal of Food Science 61 244-261. 

D)mamic properties of water determine several important kinetic processes that determine key deteriorative quality changes and hence commercial food shelf-lives. Foods are mostly in a state of thermodynamic instability and kinetic barriers do exist as water molecules are transferred from phase to phase and state to state. Molecular mobility of water in different domains can be measured by methods such as NMR which, as with a, involves the ability to become vapor and requires a thermodynamic equilibrium. In a non-equilibrium situation, the use of relative vapor pressure (RVP) has been proposed (Slade and Levine, 1988). 

Di Scala, K.C. and Crapiste, G.H. Sorptional equilibrium, drying kinetics and quality changes during drying of red pepper Capsicum annuum L.). /. Food Eng. 2005 (Submitted). 

Crapiste, G.H. Simulation of drying rates and quality changes during the dehydration of foodstuffs, Food Preservation Technology Series, Trends in Food Engineering, J.E. Lozano, C. Anon, E. Parada-Arias and Y. Barbosa-Canovas, eds., Technomic Publishing Company, Inc., Lancaster, pp. 135-148, 2000. 

Insect pest infestation causes losses in quantity and quality of food commodities and changes in chemical composition, affecting the nutritive value of the produce (Howe, 1965 Scott, 1991 Swaminathan, 1977). Insect activity also leads to contamination of the produce (Table II). The flour beetles (Tribolium spp.) contaminate foodstuffs with their secretions, which contain 2-ethyl 1,4-benzoquinone and 2-methyl-1,4-benzoquinone. T. castaneum quinone secretions not only impart off-odors to food commodities but are also considered to cause liver and spleen tumors in mice (El-Mofty et al., 1992). However, Hodges et al. (1996) demonstrated that unlike in wheat flour, the accumulation of quinone secretions of T. castaneum adults in rice was negligible at less than 1 ppm, and hence, they claimed that T. castaneum infestation in rice is not likely to be a health risk. Males of R. dominica secrete aggregation pheromones (dominicalures) that contribute to the characteristic sweetish or musty odor in grain infested with R. dominica (Khorramshahi and Burkholder, 1981). However, Seitz and Sauer (1996)... 

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