Search results for "Food processing"

Effects of technological processes on enniatin levels in pasta

2015

BACKGROUND Potential human health risks posed by enniatins (ENs) require their control primarily from cereal products, creating a demand for harvesting, food processing and storage techniques capable to prevent, reduce and/or eliminate the contamination. In this study, different methodologies to pasta processing simulating traditional and industrial processes were developed in order to know the fate of the mycotoxin ENs. The levels of ENs were studied at different steps of pasta processing. The effect of the temperature during processing was evaluated in two types of pasta (white and whole-grain pasta). Mycotoxin analysis was performed by LC-MS/MS. RESULTS High reductions (up to 50% and 80%…

Food Frontiers : An academically sponsored new journal

2020

When is Green Really Green? A Latvian Case Study on Updating of Food Supply Green Public Procurement

2020

Abstract Green public procurement (GPP) is an important tool and is used to reduce adverse environmental impacts caused by food production. To have a more detailed look at the application of GPP in Latvia, the authors screened 97 public tenders for supply of food products, documenting the choice of the green criteria. Only 15 % of the screened tender documents corresponded to the national GPP requirements. Only 4 % of the tender documents gave higher priority exclusively for organic products compared to products within national quality schemes or integrated pest management agriculture. The authors compared these findings with the opinions of environmental experts, GPP guidelines by the Euro…

Application of HPP in food fermentation processes

2020

Abstract High pressure processing (HPP) is widely used in the food industry for nonthermal pasteurization of juices, ready-to-eat meals, dairy products, pet food, etc. The pasteurization effect is induced by damaging the membranes of microorganisms (leading to cell lysis) as well as by protein denaturation, thus interrupting cellular functions such as nutrient uptake, DNA replication, etc. Nevertheless, as a thermodynamic variable, pressure can also be used to enhance the fermentative processes if applied at sublethal levels (up to 50/60 MPa) to induce metabolic shifts in microorganisms, This allows accelerating the fermentative processes or even obtaining different compounds resulting from…

Comparative study on the quality characteristics of some Egyptian mango cultivars used for food processing

2016

This study aims to investigate the physical, chemical, rheological and sensorial properties of six common mango (Mangifera indica) cultivars in Egypt. These common cultivars were Alfonse, Sedeka, Awis, Sinara, Sukari and Zibdia. Weights of mango fruits ranged between 246.6 and 549.2 g. The highest significant value of sphericity was in Alfonse fruits (0.82), whereas the lowest value was 0.58 in Sinara fruits. The highest firmness value was 29.51 N in Sedeka fruits. The highest elasticity was 1.16 N/mm for Sukari fruits. The significantly color intensity chroma was recorded by Sinara, whereas the highest total color index (ΔE) was 88.41 for Sedeka mango cultivar. The significantly lowest pH …

Deploying Genome Editing Tools for Dissecting the Biology of Nut Trees

2019

Walnuts are among the most important nut crops grown in temperate regions of the world. Commercial production in California, and increasingly worldwide, relies on only few clonally grafted scion genotypes, particularly “Chandler,” and more recently clonally propagated disease-resistant rootstocks. Diseases, nematodes, insect pests, abiotic stresses, and other nutritional and environmental factors, can reduce walnut productivity and quality, affecting grower profitability. The California Walnut Breeding Program at UC Davis has developed and released scion cultivars and rootstocks to help address some of these problems. Sequencing of the walnut genome is expected to speed walnut breeding by f…

Emerging Contaminants

2015

Brominated flame retardants (BFRs), compounds formed during food processing, mycotoxins, perfluoroalkyl substances (PFASs), pesticides, phycotoxins, polycyclic aromatic hydrocarbons (PAHs), and veterinary drugs are considered environmental emerging contaminants of particular concern. This chapter reviews the most important groups of emerging contaminants as well as the analytical platforms based on mass spectrometry (MS) developed to determine their presence in food. MS instruments utilize many different types of mass analyzers to improve selectivity and also confidence in assigning the identity of these emerging pollutants. Current analytical approaches are discussed together with the majo…

A new approach to predict the fish fillet shelf-life in presence of natural preservative agents

2017

Three data sets concerning the behaviour of spoilage flora of fillets treated with natural preservative substances (NPS) were used to construct a new kind of mathematical predictive model. This model, unlike other ones, allows expressing the antibacterial effect of the NPS separately from the prediction of the growth rate. This approach, based on the introduction of a parameter into the predictive primary model, produced a good fitting of observed data and allowed characterising quantitatively the increase of shelf-life of fillets.

Integrating greenness into a balanced scorecard in a food processing company

2012

PurposeThe purpose of this paper is to investigate how and why a case company integrated an environmental management system (EMS) into a performance management system (PMS), specifically a balanced scorecard (BSC).Design/methodology/approachThis interpretative case study utilized qualitative methods in semi‐structured interviews, internal documents and e‐mails.FindingsThe company integrated its environmental measures into the process perspective in its BSC. The integration centralized its fragmented PMS, stimulated its strategic control and complemented its financial reporting. This integration also crystallized the causality between the company's environmental actions and financial perform…

Ergonomic Indicators and Physical Workload Risks in Food Production and Possibilities for Risk Prevention

2021

The food industry is the most important and largest manufacturing industry in Latvia, producing almost a third of all manufacturing output. Employees in a food production enterprises are exposed to a variety of ergonomic risks: monotonous work movements that can be repeated up to 1000 times a day, overloads that exceeds 30 kg in lifting and moving operations, forced working postures, fast work pace. The aim of the study was to identify ergonomic indicators related to physical load for packers in one medium-sized company producing potato starch in Latvia. When summarizing the results of the survey on burden-lifting rates, it should be noted that, in a shift, 30% of packers lift the burden fr…