Search results for "food industry"
showing 10 items of 157 documents
Use of Different Food Classification Systems to Assess the Association between Ultra-Processed Food Consumption and Cardiometabolic Health in an Elde…
2021
The PREDIMED-Plus trial was supported by the European Research Council (Advanced Research grant 2014–2019; agreement #340918; granted to M.Á.M.-G.); the official Spanish institutions for funding scientific biomedical research, CIBER Fisiopatología de la Obesidad y Nutrición (CIBEROBN) and Instituto de Salud Carlos III (ISCIII) through the Fondo de Investigación para la Salud (FIS) which is co-funded by the European Regional Development Fund (coordinated FIS projects led by J.S-S. and J.V., including the following projects: PI13/00673, PI13/00492, PI13/00272, PI13/01123, PI13/00462, PI13/00233, PI13/02184, PI13/00728, PI13/01090, PI13/01056, PI14/01722, PI14/00636, PI14/00618, PI14/00696, PI…
Enhancing salty taste through odour–taste–taste interactions: Influence of odour intensity and salty tastants’ nature
2013
WOS:000315557500017 ; www.elsevier.com/locate/foodqual; International audience; Decreasing the sodium content in food products without changing consumer acceptability has become an important challenge for the food industry, and several strategies are currently under investigation to reach this goal. This study investigated the effectiveness of saltiness enhancement by an odour to maintain the perception of saltiness in reduced salt content solutions. In the first experiment, we tested the hypothesis that odour intensity drives the level of saltiness enhancement. The results showed that odour can increase the salty intensity by 25%, while no clear influence of odour intensity either in taste…
Wrażliwość izolatów Trichoderma viride ze strefy produkcji zakładu spożywczego na Divosan Forte
2016
Zanieczyszczenia mikrobiologiczne mogą stanowić zagrożenie podczas wytwarzania żywności, dlatego istotne jest stosowanie odpowiednich środków dezynfekcyjnych pozwalających zredukować możliwość kontaminacji produktu gotowego mikrobiotą towarzyszącą procesowi produkcji. Celem badań była ocena wpływu preparatu Divosan Forte (DF) na szczepy Trichoderma viride, wyizolowane ze strefy produkcyjnej jednego z zakładów produkcji spożywczej. Materiał badawczy stanowiły szczepy T. viride 21 i T. viride 56 wyizolowane metodą selekcyjną z powierzchni technologicznej zakładu produkującego żywność. Stosowany do dezynfekcji linii technologicznej Divosan Forte (DF) testowano w przeliczeniu na czysty kwas nad…
Wpływ środka dezynfekcyjnego Divosan Forte na przyrost biomasy środowiskowego szczepu Trichoderma viride
2017
Mazu un vidēju uzbekistānas uzņēmumu eksports: Lauksaimniecības produktu pārbaude
2020
Neskatoties uz pastāvīgu Uzbekistānas Republikas eksporta kvantitatīvo un kvalitatīvo rādītāju pieaugumu un ārējās tirdzniecības liberalizāciju, eksporta aktivitāte parāda vairākus faktorus, kuriem ir būtiska ierobežojoša ietekme uz MVU republikas eksporta attīstību. Tāpēc šis pētījums tika veikts ar mērķi izcelt un novērot izaicinājumus un nākotnes izredzes, ar kurām saskaras MVU, Uzbekistānas lauksaimniecības un pārtikas eksporta pierādījumos. Pieejas pamatā ir MVU eksporta novērošana, galvenokārt lauksaimniecības un pārtikas eksporta vide, tiešsaistes un papīra recenzijas akadēmiskajos žurnālos, grāmatās un iepriekšējos pētījumos. Pētījumā izmantota kvalitatīvā metode, un dati tiek apkop…
Economic benefits from food recovery at the retail stage: An application to Italian food chains
2013
The food supply chain is affected by losses of products near to their expiry date or damaged by improper transportation or production defects. Such products are usually poorly attractive for the consumer in the target market even if they maintain their nutritional properties. On the other hand undernourished people face every day the problem of fulfilling their nutritional needs usually relying on non-profit organizations. In this field the food recovery enabling economic benefits for donors is nowadays seen as a coherent way to manage food products unsalable in the target market for various causes and thus destined to be discarded and disposed to landfill thus representing only a cost. Des…
The role of water in the impact of high pressure on the myrosinase activity and glucosinolate content in seedlings from Brussels sprouts
2019
Abstract In this study, it was shown that the amount of available water was found to influence the high pressure processing (HPP) effect on both myrosinase activity and total glucosinolate concentration in Brussels sprouts seedlings. Brussels sprouts seedlings with different water content (wc = 4.8–89.4%) and water activity (aw = 0.17–0.97) were pressurized at selected pressures between 200 and 800 MPa (5 °C and 3 min), thereby affecting pressure-induced enzyme denaturation, molecular diffusion, and cell permeability differently. The myrosinase activity and intact glucosinolate content in the dry seedlings (wc Industrial relevance High pressure processing (HPP) is increasingly applied in t…
Validation and biochemical characterisation of beneficial argan oil treatment in biomass propagation for industrial active dry yeast production
2019
Abstract Biomass propagation for the production of active dry yeasts (ADY) is an economically important industrial process where cellular oxidative stress significantly limits yield and fermentative capacity in the final product. Oxidative stress affects macromolecular cell components, such as lipid and proteins, thus impairing many different cellular processes. Its detrimental effect is prevented and alleviated by complex signalling, detoxifying and protein protecting systems, which can be induced by antioxidant treatments. Here we validate the general beneficial effect of argan oil treatment in bench-top simulations of industrial yeast biomass propagation as an effective technological str…
Sustainability of food industry wastes: a microbial approach
2021
Abstract Agro-food industrial by-products signify a grave environmental problem. In addition to the conventional irrigation with wastewaters, the application of solids to the soil, and the extraction of worthwhile compounds for the pharmaceutical, cosmetics, and food industries, a microbiological strategy is also possible. In this review, the most promising microbiological methods for the valorization of wine and oil by-products are shown. Recently, there has been an upsurge in the exploitation of the waste materials generated by the wine and olive oil industries. Treatments by physical and chemical processes are generally costly, and they do not often provide entire solutions. Microbiologi…
Comparative efficacy of Zataria multiflora Boiss., Origanum compactum and Eugenia caryophyllus essential oils against E. coli O157:H7, feline caliciv…
2013
Abstract Ready-to-eat salads using baby-leaf and multi-leaf mixes are one of the most promising developments in the fresh-cut food industry. There is great interest in developing novel decontamination treatments, which are both safe for consumers and more efficient against foodborne pathogens. In this study, emulsions of essential oils (EOs) from Origanum compactum (oregano), Eugenia caryophyllus (clove), and Zataria multiflora Boiss (zataria) were applied by spray (0.8 ml) after the sanitizing washing step. The aim was to investigate their ability to control the growth of potentially cross-contaminating pathogens and endogenous microbiota in commercial baby leaves, processed in a fresh-cut…