Search results for "Food quality"
showing 10 items of 118 documents
Fluxapyroxad Haptens and Antibodies for Highly Sensitive Immunoanalysis of Food Samples
2017
Fluxapyroxad is a new-generation carboxamide fungicide, with residues increasingly being found in food samples. Immunochemical assays have gained acceptance in food quality control as rapid, cost-effective, sensitive, and selective methods for large sample throughput and in situ applications. In the present study, immunoreagents to fluxapyroxad were obtained for the first time, and competitive immunoassays were developed for the sensitive and specific determination of fluxapyroxad residues in food samples. Two carboxyl-functionalized analogues of fluxapyroxad were prepared, and antibodies with IC50 values in the low nanomolar range were generated from both haptens, though a dissimilar respo…
Chemical Evolution of Nitrogen-based Compounds in Mozzarella Cheeses
2018
This Brief evaluates the consequences of protein modifications in cheeses, with special emphasis on mozzarella cheeses. It explains the influence of biogenic amines on food quality and safety. As certain biogenic amines display a toxic potential to humans, considerable research has been undertaken in recent years to evaluate their presence in fermented foods, such as cheeses. This Brief summarizes how the presence of amines is influenced by different factors such as cheese variety, seasoning and microflora. The authors compare typical profiles of different products, e.g. ripe vs. unripe cheeses, focusing also on the different types of mozzarella cheeses. The Brief also introduces several an…
A critical analysis of the cold plasma induced lipid oxidation in foods
2018
Abstract Background Cold plasma is an emerging, economical and environment-friendly technology with potential applications in food and bioprocessing industry, including microbial decontamination, enzyme inactivation, shelf-life extension, and physicochemical modification. These advantages stem from the cocktail of reactive species and the physical processes that are associated with gaseous electrical discharges. However, when oxygen is present as a component of the gas in which plasma discharges are made, the reactive oxygen species (ROS) could result in decreased food quality. The lipids oxidation induced by an oxygen-containing cold plasma process can eventually affect the acceptability a…
Nanostructuring Biopolymers for Improved Food Quality and Safety
2018
Abstract Food-grade biopolymers, apart from their inherent nutritional properties, can be tailored designed for improving food quality and safety, either serving as delivery vehicles for bioactive molecules, or as novel packaging components, not only improving the transport properties of biobased packaging structures, but also imparting active antibacterial and antiviral properties. In this chapter, the potential of different food-grade biopolymers (mainly proteins and carbohydrates but also some biopolyesters) to serve as encapsulating matrices for the protection of sensitive bioactives or as nanostructured packaging layers to improve transport properties and control the growth of pathogen…
Transfer of Water and Active Molecules at the Interfaces in Complex Food Systems: Theoretical and Practical Aspects
2011
Abstract During processing, storage and consumption, mass transfer of various molecules (water, gases, flavour compounds or other solutes) occur between the different phases in complex food products, and/or also between the complex food and its surroundings. These mass transfers can lead to physical and/or chemical changes and thus induce food quality modifications. The objective of this presentation is to better understand the behaviour of small molecules at the interfaces, especially in model heterogeneous food systems. Different techniques have been developed to characterize their properties and their impact on the mass transfers. Particularly, techniques such as rotative diffusion cell …
Botanical Origin Authentication of Polish Phacelia Honey Using the Combination of Volatile Fraction Profiling by HS-SPME and Lipophilic Fraction Prof…
2019
Eleven samples of Polish Phacelia tanacetifolia Benth., three Brassica napus and one Salix spp. honeys were characterized by melissopalynology and analysis of the compositions of their volatile fractions. Headspace solid-phase microextraction coupled with gas chromatography mass spectrometry (HS-SPME/GC–MS) using PDMS/CAR/DVB fiber was used for the isolation of low-molecular weight compounds which create a volatile fraction. To differentiate and indicate the most representative unifloral samples, chemometric techniques such as principal component analysis (PCA) and hierarchical-tree clustering (HTC) were applied to the dataset of the chromatographic fingerprints. Based on the obtained resul…
Green food processing: concepts, strategies, and tools
2019
Abstract One of the developmental aspects of food science is testing and adapting advanced technologies for food production, which save resources and improve food quality. More often than not, this includes technologies operating at lower temperatures, shorter time, and resulting in better preservation of the thermolabile compounds in the foods, as compared to conventional technologies. Nutritionally rich but thermally sensitive raw materials such as fruit, vegetables, meats, and others can particularly benefit from the application of such advanced food technologies. Technologies with the most tested potential for industrial implementation include nonthermal plasma, pulsed electric field, h…
Mass Spectrometry in Food Quality and Safety
2015
Abstract In recent years, mass spectrometry has gained a wide recognition as a selective and fast technique for the analysis and assessment of a wide range of food products. The state of the art in the determination of safety and quality of food is presented to illustrate the capability of this technique for classification and grading, defect and disease detection, distribution and visualization of chemical attributes, and evaluations of overall quality of meat, fish, fruits, vegetables, and other food products. The features of mass spectrometry for each category were summarized in the aspects of the investigated quality and safety attributes, the used systems (triple quadrupole, quadrupole…
The importance of wine attributes for purchase decisions: A study of Italian consumers’ perception
2013
"The importance of extrinsic and intrinsic attributes of wine for purchase decisions is the object of a lively debate. As a matter of fact, in recent decades, the shift of consumption motivations from nutritional purposes to drinking for pleasure has caused a persistent decrease in the overall demand. However, the increasing number of product varieties and brands of domestic and imported wine, as well as the increased diversity in wine styles and prices, make the identification of wine purchase drivers difficult. This article investigates the importance of product attributes for Italian consumers when choosing wine. Specifically, a class of statistical models for ordinal data, namely CUB, i…
Current and future strategies to reduce salt consumption
2020
Abstract The development of healthier lifestyles is of great importance in modern societies. Due to the increasingly sedentarism of population, our current diets need to be adapted to reduce the consumption of salt, fats, and sugar to prevent chronic diseases such as obesity, diabetes, cardiovascular, and respiratory diseases, among others. For example, salt consumption is increasing considerably worldwide, which has been accompanied by the increased rates of heart disease incidence, mainly in developed countries. The food industry is making considerable efforts to provide lower salt food with similar taste, texture, and shelf-life as conventional food to promote not only healthier consumpt…