Search results for "food product"
showing 10 items of 113 documents
Consumer interest in information regarding novel food technologies in Italy: The case of irradiated foods
2018
Recent food crises and uncertainty regarding food quality have pushed consumers towards a growing need to know more about the foods they purchase, including information related to both food quality and production. This paper identifies the main factors affecting consumer interest in receiving information on food irradiation technology. An online survey was used for research purposes and a total of 392 people, living in Italy, were questioned. Findings revealed that 89.2% of Italian consumers are interested in receiving information on the treatment of foods with ionizing radiation aimed at raising product safety. In particular, this interest was greater for respondents who reported a high se…
Sacral spina bifida occulta rare occurrence in Byzantine Belentepe population in Muğla, Turkey: A possible case for adequate folic acid intake.
2018
Spina bifida may occur during the first weeks after conception; folic acid deficiency is strongly related to this anomaly. We argue that the low prevalence rate of spina bifida may indicate a relatively good nutrition state of a population, given that folic acid is found in many food products commonly eaten. The aim of this study is to examine the relationship between folic acid intake and spina bifida occulta prevalence in the Belentepe Byzantine population in Anatolian peninsula, and to compare the prevalence rates with various other ancient Anatolian populations by focusing on sacral spina bifida occulta in the Byzantine population. A total of 62 available human sacra were included in th…
Recent advances in Nanomaterial-mediated Bio and immune sensors for detection of aflatoxin in food products
2017
Abstract Aflatoxin is the most harmful mycotoxin which is ubiquitous in foods and agricultural supplies. Since the health of human population is largely determined by the condition of food-producing, contaminated foods and agricultural supplies with aflatoxin can put the safety of people in jeopardy and lead to some fatal disease. In 2003 estimated the annual cost of aflatoxin contamination in the U.S. at about $500 million strong concern for human life. There are a great demand for development of rapid, sensitive and specific methods for detection of aflatoxin at trace levels. The purpose of this review is limited to novel aflatoxin biosensors, paying special attention to those based on th…
Evaluation of analytical performance of gas chromatography coupled with atmospheric pressure chemical ionization Fourier transform ion cyclotron reso…
2019
Abstract A new analytical method was established and validated for the analysis of eighteen halogenated flame retardants (HFRs)in food products. Gas chromatography (GC) coupled to Fourier transform ion cyclotron resonance mass spectrometry (FT-ICR-MS) employing atmospheric pressure chemical ionization (APCI) was used for the identification and quantitation of contaminants. Intra-laboratory validation of the method was performed with respect to recovery, repeatability, linear calibration ranges, instrumental and method limits of quantitation (i-LOQ and m-LOQ), and trueness was verified where possible by analysis of reference materials (RMs). The validation results indicated recoveries of ana…
Multi-analyte method for the analysis of legacy and alternative brominated and chlorinated flame retardants in food products of animal origin using g…
2019
Abstract An analytical method was developed and validated for the analysis of 32 halogenated flame retardants (HFRs), including 13 polybrominated diphenyl ethers (PBDEs), 9 dechlorane-related compounds (DRCs) and 10 of the so-called alternative BFRs in food samples of animal origin. Gas chromatography (GC) coupled with magnetic sector high resolution mass spectrometry (HRMS) was used for the instrumental analysis. Intralaboratory validation of the developed method was performed in terms of recovery, repeatability, linear calibration ranges, instrumental and method limits of quantitation (i-LOQ and m-LOQ). Where possible, trueness was verified by the analysis of reference materials (RMs). Fo…
New trends in technology and identity of traditional dairy and fermented meat production processes
2014
Interest in ecofood tourism is strictly related to the consumption of products associated with the geographical area visited. Local products are often requested by consumers living far from the production zones (e.g. in bistro restaurants that reproduce the atmosphere of typicality). This phenomenon, if on the one hand guaranteeing the continued popularity of certain traditional foods, highlights the inherent dangers that certain types of food pose. They could spread the risks to a much wider area that they might typically inhabit. The higher the demand for certain products, the more variations of the production processes of the traditional products there will be. This is particularly evide…
Application of propidium monoazide quantitative PCR for selective detection of live Escherichia coli O157:H7 in vegetables after inactivation by esse…
2012
The use of propidium monoazide (PMA) is enjoying increased popularity among researchers in different fields of microbiology. Its use in combination with real-time PCR (qPCR) represents one of the most successful approaches to detect viable cells. PMA-qPCR has successfully been used to evaluate the efficacy of various disinfection technologies in different microorganisms. Initially, in this study the effect of four essential oils (EOs), cumin, clove, oregano and cinnamon, was evaluated on suspensions of the enterohemorrhagic Escherichia coli O157:H7 by PMA-qPCR, LIVE/DEAD BacLight flow cytometry analysis (LIVE/DEAD-FCM), and plate count. E. coli O157:H7 cells treated with EOs at killing conc…
Plant Pigments: Properties, Analysis, Degradation
2005
Publisher Summary This chapter discusses the molecular structures, the general physicochemical properties of plant pigments, and the mechanisms involved in pigment degradation. The invasive and noninvasive methods used for pigment analysis, including the mechanisms involved in pigment degradation, are reviewed. The chapter presents different analytical methods that can be used to identify pigments. All the methods are invasive techniques that are time consuming and often expensive. To reduce sampling and analytical costs, and to speed up the analyses, noninvasive analytical procedures have been developed with the aim to characterize the pigment content of samples, and in the case of food pr…
Lipids and fatty acids
2019
Abstract This chapter describes the nutritional properties, health implications, and the effect of processing techniques on the bioaccessibility of food lipids. The main problems of thermal technologies in food products are the loss of nutrients (such as vitamins) and changes in characteristics such as color and flavor. Therefore emerging (non-thermal) technologies, such as high-pressure processing (HPP), ultrasound (US) treatment, ionizing radiation (IR), pulsed electric field (PEF), and cold plasma, are applied for the preservation of food components, especially lipids. It is well known that during processing lipids can undergo oxidative reactions. With this in mind, some of the non-therm…
Mineral Profile
2013
The identification of foods with protected designation of origin (PDO) has been a long-standing issue. Its detection provides valuable information to regulatory commissions (government and industries) which can regulate precise quality control procedures for their products. Authentication of food covers many different aspects, including characterization, mislabelling and misinformation regarding origin, and adulteration, which is defined as the process to reduce the quality or nature of a given substance by adding a foreign or an inferior substance and removing a vital element. Numerous methods have been developed as fingerprinting methodologies for PDO products. The analytical techniques c…