Search results for " processing"
showing 10 items of 7549 documents
The potential of pulsed electric fields to reduce pesticides and toxins
2020
Abstract Several studies have demonstrated the feasibility of pulsed electric fields (PEF) for different applications in the food industry. PEF technology is a valuable tool to improve functionality, extractability, and recovery of nutritionally valuable compounds as well as bioavailability of micronutrients and components in a diverse variety of foods. Moreover, some studies have shown the potential of PEF treatments to reduce the formation of food processing contaminants, pesticides, and toxins. This opens the doors to new PEF applications in the food industry. Recently, scientists explored the possibility of removing harmful chemical, such as pesticides and toxins, from food commodity by…
Reproducibility and relative validity of a newly developed web-based food-frequency questionnaire for assessment of preconception diet
2019
Abstract Background The importance of diet and nutrition during preconception age is a window of opportunity to promote future parental and transgenerational health. As a sub-study to a large Norwegian study, ‘Diet today – health of tomorrow’, a food-frequency questionnaire (FFQ) was developed to assess diet during the preconception phase in young adults aged 20 – 30 years and in this paper we report the reproducibility and relative validity of this questionnaire. Methods The FFQ was developed from an existing FFQ validated in adolescents. Participants were recruited on social media and at a university. Reproducibility was assessed by comparing the test and retest of the FFQ. Relative valid…
Impact of Oral Microbiota on Flavor Perception: From Food Processing to In-Mouth Metabolization.
2021
International audience; Flavor perception during food intake is one of the main drivers of food acceptability and consumption. Recent studies have pointed to the oral microbiota as an important factor modulating flavor perception. This review introduces general characteristics of the oral microbiota, factors potentially influencing its composition, as well as known relationships between oral microbiota and chemosensory perception. We also review diverse evidenced mechanisms enabling the modulation of chemosensory perception by the microbiota. They include modulation of the chemosensory receptors activation by microbial metabolites but also modification of receptors expression. Specific enzy…
Perspectives for biocatalysts in food packaging
2008
Since the market for minimally processed foods is broadening, packaging is being implemented in strategies that actively contribute to the food preservation and transformation concepts. One opportunity is given by the incorporation of biocatalysts, usually in prefabricated carriers, where they can fully retain their activity. These biocatalysts can be repeatedly reused within the packaging or, under controlled conditions, migrate to the product. The potential use of packages composed of classic polymers with functional surfaces or highly swellable biopolymers is being successfully tested, showing good perspectives for the controlled release when directly used in contact with the product or …
Mild processing applied to the inactivation of the main foodborne bacterial pathogens: A review
2017
International audience; Salmonella, Listeria monocytogenes, Escherichia coli O157:H7 and Campylobacter are the major bacterial pathogens associated with foodborne diseases and their inactivation is fundamental to ensure microbiologically safe products. Although efficient in generating safe foods with proper shelf-lives, pasteurization and commercial sterilization may result in numerous nutritional and sensory changes in foods. To address these disadvantages, mild processing methods (i.e., processing technologies for food preservation that apply mild temperature; <40 °C) aiming to destroy microbial food contaminants have been developed.Scope and approachThis review emphasizes the main applic…
Impact of conventional and non-conventional processing on prickly pear ( Opuntia spp.) and their derived products: From preservation of beverages to …
2017
Abstract Background In recent years, both food researchers and food industry have shown growing interest in Opuntia fruits, as they constitute a good source of phytochemicals such as phenolics, vitamin C, vitamin E, polysaccharides and betalains. Many of these compounds have shown antioxidant, anti-cancer, antiatherosclerotic and/or hepatoprotective properties. Moreover, the fruit is also a source of dietary fibers, which promote bowel transit, thus preventing constipation. Scope and approach Due to these properties, Opuntia fruits are considered as functional products offering numerous health benefits when are consumed as fresh or processed product. However, these compounds can lose their …
Lemon Juice, Sesame Paste, and Autoclaving Influence Iron Bioavailability of Hummus: Assessment by an In Vitro Digestion/Caco-2 Cell Model
2020
Hummus, an iron-containing plant-based dish mainly made from chickpea puré
Mind the gap—deficits in our knowledge of aspects impacting the bioavailability of phytochemicals and their metabolites—a position paper focusing on …
2015
This is an open access article under the terms of the Creative Commons Attribution-Non-Commercial-NoDerivs Licence.-- et al.
Cooked and raw. Fruits and seeds in the Iberian Palaeolithic
2022
Fruits, seeds, leaves and underground storage organs were all consumed by human groups during the Palaeolithic. These plant foodstuffs provided humans with minerals, vitamins and nutrients essential for optimal health. In this sense, fire control was a crucial human achievement since cooking allowed the physical and chemical modification of these elements by eliminating toxins, enhancing the digestion of foodstuffs and increasing their energy value. The use of fire during plant processing increases the potential preservation of archaeobotanical remains, as well. Based on the preserved plant elements and their characteristics, the chaîne opératoire of plant consumption can be reconstructed. …
Chapter 7. Food Processing
2019
International audience; Gases in Agro-food Processes is the ultimate reference covering all applications of gases in agro-Food processes, from farm to fork. Divided into 11 sections, the book covers chemical and physical gas properties, gas monitoring, regulation, heat and mass transfers. Sections are dedicated to agriculture and food processing, wastewater treatment, safety applications and market trends. Users will find this to be a valuable resource for industrial scientists and researchers in technical centers who are developing agro-food products. In addition, the book is ideal for graduate students in agro-food science, chemistry and the biosciences.