Search results for "Food Technology"
showing 10 items of 50 documents
Latwiska Pawaru-Grahmata : Muischas-Pawareem par Mahzibu, wissadus Kungu Ehdeenus gahrdi wahriht un sataisiht
1796
Biotechnical applications of small heat shock proteins from bacteria.
2012
The stress responses of most bacteria are thought to involve the upregulation of small heat shock proteins. We describe here some of the most pertinent aspects of small heat shock proteins, to highlight their potential for use in various applications. Bacterial species have between one and 13 genes encoding small heat shock proteins, the precise number depending on the species considered. Major efforts have recently been made to characterize the protein protection and membrane stabilization mechanisms involving small heat shock proteins in bacteria. These proteins seem to be involved in the acquisition of cellular heat tolerance. They could therefore potentially be used to maintain cell via…
Effect of farming system and cheesemaking technology on the physicochemical characteristics, fatty acid profile, and sensory properties of Caciocaval…
2012
Abstract Caciocavallo Palermitano is a typical stretched-curd cheese that has been produced over the centuries in Sicily according to traditional cheesemaking technology and using raw milk from autochthonous cow breeds reared at pasture. The objective of this experiment was to evaluate the effects of the farming system and processing technology on the characteristics of Caciocavallo Palermitano cheese, with particular regard to the fatty acid profile. The farming system was either extensive, using autochthonous cows fed a pasture-based diet, or intensive, with specialized dairy cow breeds fed mainly hay and concentrate. The cheese-processing technology was either artisanal, using traditiona…
PFGE: importance in food quality.
2010
In late 19 century, great interest has arisen for food quality. This is referred as absence of pathogens in food (safety for consumers) and as nutritional quality of food (organoleptic characteristics). Pulsed-field gel electrophoresis (PFGE) is, among the molecular techniques developed in the last years, one of the most reliable, discriminative and reproducible technique. It can be used in clinical field for the identification of pathogens and the origin of outbreaks, and in food microbiology for the identification of pathogens (food borne disease surveillance) or of microorganisms responsible for the organoleptic characteristics of food. The present article shows some useful patents relat…
Eduardo Primo Yúfera, founder of Revista de Agroquímica y Tecnología de Alimentos and pioneer on food science and technology research in Spain.
2011
Eduardo Primo Yúfera was the founder and director of the Instituto de Agroquímica y Tecnología de Alimentos (IATA, 1957-1974) until he was appointed president of the Consejo Superior de Investigaciones Científicas (CSIC). His aim to publicize food science led him to create the Revista de Agroquímica y Tecnología de Alimentos in 1961, the forerunner of this journal, Food Science and Technology International, which he directed until 1977. Of his scientific output, 50% has been published in this journal. He is considered to be the promoter and exponent of Food Science and Technology and Chemical Ecology in Spain as well as the instigator of the country's innovation model (R&D and innovati…
Characterization of antimicrobial properties on the growth of S. aureus of novel renewable blends of gliadins and chitosan of interest in food packag…
2007
The biocide properties of chitosan-based materials have been known for many years. However, typical antimicrobial formulations of chitosan, mostly chitosonium salts, are known to be very water sensitive materials which may impair their use in many application fields such as food packaging or food coating applications. This first work reports on the development and characterization of the antimicrobial properties of novel fully renewable blends of chitosan with more water-resistant gliadin proteins isolated from wheat gluten. Chitosan release to the nutrient broth from a wide range of blends was studied making use of the ninhydrin method. The results indicated that both pure chitosan and its…
Transformation of raw ewes' milk applying “Grana” type pressed cheese technology: development of extra-hard “Gran Ovino” cheese
2019
Abstract This work was carried out to pursue a double objective: to improve the hygienic safety of cheeses produced from raw ewes' milk; and to produce a new typology of raw ewes' milk through the application of “Grana” technology for which the name “Gran Ovino” was chosen. With this in mind, raw milk from an individual farm was transformed under controlled conditions at a dairy pilot plant. The production technology included the partial skimming of the evening and morning milk mixture by cream surfacing and the addition of a natural whey starter cultures (NWSC) prepared with four selected Streptococcus thermophilus strains (PON6, PON244, PON261 e PON413). Ten microbial groups were investig…
Addition of pasture plant essential oil in milk: Influence on chemical and sensory properties of milk and cheese
2007
The aim of this experiment was to study the effect of the addition, to milk, of an essential oil (EO) obtained from the hydrodistillation of plants collected from a mountain natural pasture on the milk and cheese sensory properties. The EO was mainly composed of terpenoid compounds (67 of the 95 compounds identified) as well as ketones, aldehydes, alcohols, esters, alkanes, and benzenic compounds. In milk, the addition of this EO at the concentration of 0.1 microL/L did not influence its sensory properties, whereas at 1.0 microL/L, sensory properties were modified. In cheeses, the effect of adding EO into milk was studied in an experimental dairy plant allowing the production of small Canta…
Classification of Pecorino cheeses produced in Italy according to their ripening time and manufacturing technique using Fourier transform infrared sp…
2010
Fourier-transform infrared spectroscopy, followed by linear discriminant analysis of the spectral data, was used to classify Italian Pecorino cheeses according to their ripening time and manufacturing technique. The Fourier transform infrared spectra of the cheeses were divided into 18 regions and the normalized absorbance peak areas within these regions were used as predictors. Linear discriminant analysis models were constructed to classify Pecorino cheeses according to different ripening stages (hard and semi-hard) or according to their manufacturing technique (fossa and nonfossa cheeses). An excellent resolution was achieved according to both ripening time and manufacturing technique. A…
Water in Dairy Products | Analysis and Measurement of Water Activity
2011
Water activity of a system (aw) is a thermodynamic concept used to characterize the contained water. It has been considered, in spite of some limitations, as the most important parameter in food technology for the past 50 years. It can be measured by the ratio (p/p0) of the water vapor pressure in the atmosphere at equilibrium with the material to the saturated vapor pressure of pure water at the same temperature, or by the physical properties related to it (freezing point depression, mechanical/electrical properties). Although the physical/chemical mechanisms responsible for the depression of aw as compared to that of pure water are more or less identified, the expressions describing the r…