Search results for "Food processing"
showing 10 items of 164 documents
Application of capillary electrophoresis-mass spectrometry for determining organic food contaminants and residues.
2008
Food contamination continues to be a serious problem around the world. Surveillance of chemical contaminants in foods is important not only for public health but also because of the negative economic impact of contamination. From the analytical perspective, analysis of contaminants in food is an extremely challenging area. There is a wide variety of questions, ranging from the quantification of extremely low levels of individual components to the detailed assessment and evaluation of the analytical technique possibilities. This review considers the applications of CE coupled to MS detection (CE-MS) for the analysis of organic contaminants in food. Analytical information on sample concentrat…
Obtaining and Characterisation of Starch-Based Edible Films Incorporating Honey, Propolis and Bee Bread
2019
Abstract This research investigates the physical-chemical, sensorial and mechanical characteristics of starch-based edible films incorporating three types of bee hive products: honey, propolis and bee bread, in concentrations varying from 1% to 3%, reported to starch. The results indicates an increasing of films moisture, water activity, ash content and acidity, in the order: honey<propolis<bee bread, all values increasing with the increasing of hive products percentage into the control film; aw is remaining at very low values, under 0.4. Sensorial analysis indicated honey as the better suited for improving taste and flavour and bee bread for increasing colour intensity of the films; …
Content Variation of Iron and Copper in Wine Obtained from Wine Vineyards Recas
2013
Abstract Wine grapes are brought to the center in baskets, plastic containers, wooden bene, or more modern like metal bene. From picking and transport can be transmitted to grapes, the iron or copper from all equipment on metal and after will be transmitted also to wines produced. It must therefore control of how was made the insulation of protective metal bene to avoid contact the metal with grapes. The aim of this work involves evaluating the content of iron and copper in wines and vineyards of Recas. The results indicated that the values determined by methods Photocolorimeters were within normal limits and revealed that the level of iron and copper in samples analyzed were not influenced…
Managing biotic interactions for ecological intensification of agroecosystems.
2014
9 pages; International audience; Agriculture faces the challenge of increasing food production while simultaneously reducing the use of inputs and delivering other ecosystem services. Ecological intensification of agriculture is a paradigm shift, which has recently been proposed to meet such challenges through the manipulation of biotic interactions. While this approach opens up new possibilities, there are many constraints related to the complexity of agroecosystems that make it difficult to implement. Future advances, which are essential to guide agricultural policy, require an eco-evolutionary framework to ensure that ecological intensification is beneficial in the long term.
Estabilidad de antocianinas durante el almacenamiento de jugos de arándanos
2016
Resumen: Antecedentes: Los arándanos y productos de arándano tienen alto valor nutricional, especialmente por su alto contenido de antocianinas. Estas son potentes antioxidantes y poseen alta capacidad de secuestrar radicales libres. Así, los arándanos y productos de arándanos han resultado atractivos para los consumidores interesados en alimentos funcionales. Sin embargo, los tratamientos térmicos y posterior almacenamiento de productos alimenticios influyen en el contenido de antocianinas. La cinética de degradación de las antocianinas puede ser evaluada desde una perspectiva termodinámica, basada en funciones como energía libre, entalpía, entropía y energía de activación. Objetivos: Se e…
Bresaola made from Cinisara cattle: effect of muscle type and animal category on physicochemical and sensory traits
2020
The physicochemical characteristics and sensory traits of Cinisara bresaola were investigated, to explore a new commercial opportunity for autochthonous dairy cattle farms. Semimembranosus, Semitendinosus and Biceps brachii muscles, from adult cows (AC) and grazing (GB) or housed (HB) young bulls of Cinisara breed, were processed to made bresaola. Differences due to animal category and muscle type were observed. Bresaola from AC was richer in fat and volatile organic compounds. The bresaola from Semitendinosus showed higher colorimetric parameters, fat and, when from grazing animals, Warner-Bratzler shear force than those made from other muscles. In general, all bresaola were well appreciat…
Dietary polyphenols as antidiabetic agents: Advances and opportunities
2020
Abstract Dietary polyphenols have been widely investigated as antidiabetic agents in cell, animals, human study, and clinical trial. The number of publication (Indexed by Web of Science) on “polyphenols and diabetes” significantly increased since 2010. This review highlights the advances and opportunities of dietary polyphenols as antidiabetic agents. Dietary polyphenols prevent and manage Type 2 diabetes mellitus via the insulin‐dependent approaches, for instance, protection of pancreatic islet β‐cell, reduction of β‐cell apoptosis, promotion of β‐cell proliferation, attenuation of oxidative stress, activation of insulin signaling, and stimulation of pancreas to secrete insulin, as well as…
Interaction of dietary polyphenols and gut microbiota: Microbial metabolism of polyphenols, influence on the gut microbiota, and implications on host…
2020
Abstract The human gastrointestinal tract is inhabited by a vast number of microorganisms that are called as the microbiota. Each individual harbors a unique gut microbial composition, this composition evolves throughout the host's lifetime and it is easily affected by internal or external changes. It has been shown that gut microbiota plays a crucial role in host's health and as this complex community has the ability to interact with each other and with the host's immune system, the presence or absence of some major species can affect the homeostasis. Diet can be considered as one of the pivotal factors in modulating the functionality, integrity, and composition of the gut microbiota as th…
Dominant Lactic Acid Bacteria in Naturally Fermented Milks from Messinese Goat’s Breed
2019
Background: Lactic Acid Bacteria (LAB) are an important group of microorganisms responsible for the fermentation dairy products. This study was done to identify the dominant lactic acid bacteria in naturally fermented milks from Messinese goat’s breed. Methods: Eighteen individual raw milk samples collected from Messinese goat’s breed were acidified at pH 5.20 and left to spontaneously ferment at 37 °C for 4 days. All samples were analyzed for rod- and coccus-shaped LAB. Also, all presumptive LAB were isolated and differentiated according to their phenotypic properties and genetic polymorphisms and then identified by sequencing the 16S rRNA gene. Data were statistically analyzed using SAS 9…
Recent advances in the application of innovative food processing technologies for mycotoxins and pesticide reduction in foods
2020
Abstract Background Agricultural products are a vital component of the human diet. However, these products can be contaminated by health-threatening pesticides and mycotoxins due to improper farming and storage practices. Besides, pesticide pollution can be also regarded as environmental pollution and pesticide reduction is among the Sustainable Development Goals (SDGs). While these hazardous chemicals are stable during several traditional food processing, innovative food processing technologies, including high-pressure processing (HPP), pulsed electric fields (PEF), cold plasma (CP), supercritical carbon dioxide (SC-CO2), and ultrasound (USN) processing, have been found to have good potent…