Spoilage nutritional

Early bottling of flavored carbonated beverages was limited by spoilage, poor flavor, and color stabiUty. Improvements and innovations in bottling equipment, glass manufacturing, stable flavors and ingredients, crown closures, and transportation resulted in the rapid expansion of the bottled soft drink industry. Soft drinks consist of carbonated water, nutritive or nonnutritive sweeteners, acidulants, preservatives, flavors, juices, and color. 

One of the most prominent problems confronting the modem food processor is the prevention of rancidity. Rancidity affects not only the palatability of the food but the nutritive value as well—for example, oxidative spoilage of fats has been shown to be responsible for the partial destruction of the essential fatty acids (6) and of other dietary nutrients such as vitamins A (12) and E (9), and perhaps D (26) and certain members of the B complex (5, 29, SO). When one considers that nearly every food contains some fat and that this fat is subject to oxidative spoilage, the magnitude of the problem of rancidity is at once obvious. 

The simple nutritional requirements and metabolic adaptability of many common saprophytic spoilage microorganisms enable them to utilize many of the components of medicines as substrates for biosynthesis and growth, including not only the intended... 

Food additives such as preservatives, sweetening agents, flavours, antioxidants, edible colours and nutritional supplements are added to the food to make It attractive, palatable and add nutritive value. Preservatives are added to the food to prevent spoilage due to microbial growth. Artificial sweeteners are used by those who need to check the calorie Intake or are diabetic and want to avoid taking sucrose. 

VIRTANEN, ARRTURII. (1895 -1973). A Finnish biochemist that won the Nobel prize in 1945. His work was primarily concerned with research in nutrition and agriculture. He made important discoveries regarding prevention of fodder spoilage and bactenal fermentation as well as nitrogen metabolism in plants. His Ph.D. was awarded at the University of Helsinki and followed by an illustrious career that included awards throughout Scan dan avia. 

It could be said that freshly pressed fruit juice provides the truly natural answer to all the requirements of a soft drink thirst quenching, fresh, healthy, flavour-some, nutritional and, of course, natural. So why should it have been necessary to look any further towards the creation of different flavour types and the myriad of drink var ieties that has appealed over the years in beverage markets around the world Necessity, being the mother of invention, has been the driving force in all this. In the early years of the industry there was a real necessity for soft drinks manufacturers, in order to stay in business, to control a major threat to their trade, that of microbial fermentation and spoilage of the bottled product. 

Coloring fresh food is not permitted as a matter of principle. As a rule, coloring is used only for processed food with no color of its own or in which only residual amounts of color remain. Food must not be colored to simulate a higher level of nutritionally important components or, worse, to mask poor quality or spoilage. 

Intermediate Moisture Foods (IMF s) are characterised by a moisture content of about 15 to 50% and by an aw between 0.60 and 0.85. Traditional IMF s, such as jams, fruit cakes and some ripened cheese are stable at ambient temperatures for various shelf periods (Table 3.59). Water content of IMF s may be lowered to a level which prevents microbial spoilage by the addition of humectants, pH adjustments and antimicrobial agents. Newer IMF s, such as designed for space rations, clinical nutrition and pet foods, can be prepared by adjusting the formulation of the product so that its aw is below 0.86 by use of the following techniques [11 ] ... 

The chemical nature of food components is of crucial importance for all aspects of food quality. It decides on the nutritional value of the product, its sensory attractiveness, the development of desirable or deteriorative changes due to interactions with other constituents and to processing, and the susceptibility and resistance to spoilage during storage. Food components that contain reactive groups, many of them essential for the quality of the products, are generally labile and... 

The primary contributions of the LAB to a food product are to preserve the nutritive qualities of the raw material, by extending the shelf life and also by controlling the growth of spoilage and pathogenic bacteria. This is achieved by production of the inhibitory substances and by competing for nutrients (O Sullivan et al., 2002). They occur naturally in foods and as such, have traditionally been used as natural biopreservatives of... 

Ashie, I.N.A., Smith, J.O., and Simpson, B.K. 1996. Spoilage and shelf life extension of fresh fish/shellfish. Critical Reviews in Food Science and Nutrition 36 87-122. 

Food Processing additives to prevent spoilage, improve nutritional value, and impart flavor and color Examples margarine, edible oil, dehydrated foods, vegetable proteins replacing animal proteins Canning, frozen foods, ready-to-serve foods... 

Lipids can degrade in frozen systems by means of hydrolysis and oxidation. Lipid oxidation is indeed one of the major causes of food spoilage. It is of great economic concern to the food industry because it leads to the development of various off-flavors and off-odors. In addition, oxidative reactions can decrease the nutritional quality of foods (Nawar, 1996). 

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