Quality of food

AAoisture determination is probably one of the most important and most widely used analytical measurements in the processing and testing of food products. It is of economic importance both to the consumer and to the food technologist. To the technologist, the moisture content is frequently an index of stability and quality of food, while to the consumer, it may serve as a measure of quantity as well as a measure of quality. 

In order to control food color, underlying mechanisms cansing variation in color must be understood. Three types of colorants can be distinguished from the perspective of quality and safety control natural colorants, formed colorants, and color additives. Depending on the type of colorant, specific strategies are required to control dynamics of colorants and achieve constant qnality in terms of safety, desired color, appearance, and health (Section 7.1.3). The extent to which underlying food color-affecting mechanisms are understood determines how well the quality of food color can be predicted. 

Quality of food products and the ability to guarantee the quality of a food product is becoming increasingly important in a global economy where there are multiple sources for the food product. This need to measure, control and guarantee quality has resulted in an emphasis to develop more analytical techniques/sensors to measure a product for both external and internal quality. Consider quality evaluation of fresh fruits and vegetables. 

Since Steiner s aim was to improve immaterial qualities of foods, anthroposophic scientists have developed analytical methods, which aim to visualize this kind of inner quality. This is done by preparing watery solutions of the plant, meat or milk (= juices) which are then brought into reaction with metallic salts like copper chloride (copper chloride crystallization method)... 

Vogtmann H (1988) From healthy soil to healthy food an analysis of the quality of food produced under contrasting agricultural systems . Nutrition and Health, 6, 21-35. 

Quality of food using intensive farming methods... 

Kim, J.G., Yousef, A.E. and Dave, S. (1999) Application of ozone for enhancing the microbiological safety and quality of foods a review . Journal of Food Protection, 62, 1071-1087. 

Reininger F., Kolle C., Trettnak W. and Gruber W., Quality control of gas-packed food by an optical oxygen sensor, In Proc. Int. Symp. Food Packaging Ensuring the Safety and Quality of Foods, 11-13 September, 1996, Budapest, Hungary. 

Modified-atmosphere packaging and subsequent storage at low temperature (5-7 days at 1-8°C) have been developed as adequate techniques to prolong shelf-life of raw vegetables. However, in recent decades other methods have been developed to maintain the quality of foods. 

Nguyen-The C and Carlin F. 2000. Fresh and processed vegetables. In Lund BM, Baird-Parker TC, Gould GW, editors. The Microbiological Safety and Quality of Food. Maryland Aspen, pp. 620-684. 

Pharmacological studies primarily have contributed to the idea that 5-HT has an inhibitory effect on feeding behavior. Drugs that either directly or indirectly activate postsynaptic 5-HT receptors decrease food consumption whereas agents that inhibit serotonergic transmission increase food intake. Precisely how this occurs is controversial, with claims that 5-HT governs the selection of macronutrients in the diet, or influences responses to the taste qualities of food, or modulates gastric activity to... 

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. 

Martinez, W. H. Hopkins, D. T. In "14th Nutritional Quality of Foods and Feed. Part II. 

Contaminants are substances that have not been intentionally added to food. These substances may be present in food as a result of the various stages of its production, packaging, transport, or holding. They also might result from environmental contamination. Since contamination generally has a negative impact on the quality of food and may imply a risk to human health, the EU has taken measures to minimize contaminants in foodstuffs. 

Both 15 and 16 are involved in plant defense, they may have a role in the flavor spectrum, and their concentration can influence the nutritional safety and quality of food crops. For example, Soledade and colleagues demonstrated the crucial role of indole-3-aldoxime in the biogenesis of cruciferous defense against fungi-induced plant diseases. This is achieved by inserting the indolyl moiety via indole-3-aldoxime, which is a precursor of several secondary chemical defense metabolites of cruciferae. 

Among the several pnrposes of food analysis, the two main objectives are to verify authenticity and quality of food. The latter may be applied both in the evaluation of nutritional value (in this case, quantitative data are mandatory) and peculiar characteristics (age, applied technology, origin, etc.). In any case, useful information can be obtained as thorough knowledge of food composition is available. 

Besides the pioneering implementations of specific low-dose applications as well as the widely utilized irradiation of spices now, mentioned in Secs. 4.1, 4.2, and 4.9, small-scale commercial application of irradiation to ensure hygienic quality of food, especially those of animal origin, has been carried out in Chile, China, Indonesia, and Thailand in the past two decades. In the recent years, new commercial irradiators including some that are dedicated to food irradiation have been commissioned in Brazil (which plans to add up to 10 facilities in the coming years), China, India, Republic of Korea, Mexico, and Thailand [157]. 

UMR A 408 Safety and Quality of Food Products Avignon, France... 

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