Key Considerations in the Selection of Ingredients and Processing Technologies for Functional Foods and Nutraceutical Products

2015 ◽  
pp. 79-111 ◽  
Author(s):  
Ashutosh Singh ◽  
Valérie Orsat
Keyword(s):  
Functional Foods ◽  
Processing Technologies ◽  
Selection Of ◽  
Nutraceutical Products

scholarly journals The functional and biological properties of whey proteins: prospects for the development of functional foods

1998 ◽  
Vol 7 (2) ◽  
pp. 283-296 ◽  
Author(s):  
Hannu Korhonen ◽  
Anne Pihlanto-Leppälä ◽  
Pirjo Rantamäki ◽  
Tuomo Tupasela
Keyword(s):  
Functional Foods ◽  
Cheese Whey ◽  
Membrane Separation ◽  
Whey Proteins ◽  
Biological Properties ◽  
Scientific Data ◽  
Processing Technologies ◽  
Chromatographic Techniques ◽  
New Applications ◽  
New Industry

Advances in processing technologies and the accumulation of scientific data on the functional and biological properties of whey components have contributed to the growing commercial valuation of cheese whey over the last decade. New membrane separation and chromatographic techniques have made it possible to fractionate and enrich various components of whey more efficiently than before. The specific properties of these components can now be examined in greater detail and new applications developed accordingly. The utilisation of cheese whey is evolving into a new industry producing a multitude of purified ingredients for numerous purposes. The most significant areas of R&D related to whey proteins include functional foods, the rheological properties of foodstuffs, and biopharmaceuticals.

scholarly journals Food Processing Technologies to Develop Functional Foods With Enriched Bioactive Phenolic Compounds in Cereals

2021 ◽  
Vol 12 ◽  
Author(s):  
Deepak Kasote ◽  
Rhowell N. Tiozon ◽  
Kristel June D. Sartagoda ◽  
Hameeda Itagi ◽  
Priyabrata Roy ◽  
...  
Keyword(s):  
Antioxidant Activity ◽  
Food Processing ◽  
Functional Foods ◽  
Phenolic Content ◽  
Cereal Grains ◽  
Physical Processes ◽  
Processing Technologies ◽  
Phenolic Constituents ◽  
Phenolics Content ◽  
Phenolic Concentration

Cereal grains and products provide calories globally. The health benefits of cereals attributed to their diverse phenolic constituents have not been systematically explored. Post-harvest processing, such as drying, storing, and milling cereals, can alter the phenolic concentration and influence the antioxidant activity. Furthermore, cooking has been shown to degrade thermo-labile compounds. This review covers several methods for retaining and enhancing the phenolic content of cereals to develop functional foods. These include using bioprocesses such as germination, enzymatic, and fermentation treatments designed to enhance the phenolics in cereals. In addition, physical processes like extrusion, nixtamalization, and parboiling are discussed to improve the bioavailability of phenolics. Recent technologies utilizing ultrasound, micro- or nano-capsule polymers, and infrared utilizing processes are also evaluated for their effectiveness in improving the phenolics content and bio-accessibility. We also present contemporary products made from pigmented cereals that contain phenolics.

scholarly journals Design and Acceptability of a Multi-Ingredients Snack Bar Employing Regional PRODUCTS with High Nutritional Value

Proceedings ◽  
2020 ◽  
Vol 53 (1) ◽  
pp. 14
Author(s):  
Francisco Teodoro Rios ◽  
Argentina Angelica Amaya ◽  
Manuel Oscar Lobo ◽  
Norma Cristina Samman
Keyword(s):  
Nutritional Value ◽  
Food Products ◽  
Processing Technologies ◽  
Regional Food ◽  
Poppy Seeds ◽  
Sensory Evaluations ◽  
Selection Of

The aim was to develop a snack bar using regional food products. The formulation included traditional cereals and amaranth, quinoa, sunflower, flax, chia, sesame and poppy seeds subjected to different treatments. Two sensory evaluations were carried out to evaluate acceptability. Snack bars containing toasted seeds presented high acceptability by the consumer. Amaranth, quinoa, chia and sunflower significantly increased the acceptability. The sensory methods applied allowed for the selection of ingredients and processing technologies that increase the preference of consumers.

Processing Technologies Applied for Realizing New Medical Micro-Devices Components

2018 ◽  
Vol 27 ◽  
pp. 98-102
Author(s):  
Aurel Valentin Bîrdeanu ◽  
Mihaela Bîrdeanu ◽  
Gabriel Gruionu ◽  
Lucian Gheorghe Gruionu
Keyword(s):  
Stainless Steel ◽  
Laser Beam ◽  
Medical Devices ◽  
Proof Of Concept ◽  
Processing Technologies ◽  
New Methods ◽  
Nitinol Alloy ◽  
Bio Compatibility ◽  
Mechanical Machining ◽  
Selection Of

The paper presents the new methods of use of processing technologies for realizing proof-of-concept new medical micro-devices components. By using both classical mechanical machining and unconventional laser beam cutting and welding combined with soldering two proof-of-concept medical devices components were realized. The materials processed were stainless steel and super-elastic nitinol alloy. The selection of the processing technologies was done based on the specific requirements of the devices components as well as the characteristics of the applied materials. The selected technologies were fit for the requirements of the proof-of-concept medical micro-devices components, further RTD work being needed in order to comply with the bio-compatibility and in-exploitation requirements. The specific outcomes of using classical mechanical machining and laser beam processing are presented.

scholarly journals Stream Processing Tools for Analyzing Objects in Motion Sending High-Volume Location Data

2021 ◽  
pp. 257-268
Author(s):  
Krzysztof Wecel ◽  
Marcin Szmydt ◽  
Milena Stróżyna
Keyword(s):  
Real World ◽  
Data Streams ◽  
Stream Processing ◽  
High Volume ◽  
Time Analysis ◽  
Processing Technologies ◽  
Location Data ◽  
Real Time Analysis ◽  
Velocity Magnitude ◽  
Selection Of

Recently we observe a significant increase in the amount of easily accessible data on transport and mobility. This data is mostly massive streams of high velocity, magnitude, and heterogeneity, which represent a flow of goods, shipments and the movements of fleet. It is therefore necessary to develop a scalable framework and apply tools capable of handling these streams. In the paper we propose an approach for the selection of software for stream processing solutions that may be used in the transportation domain. We provide an overview of potential stream processing technologies, followed by the method for choosing the selected software for real-time analysis of data streams coming from objects in motion. We have selected two solutions: Apache Spark Streaming and Apache Flink, and benchmarked them on a real-world task. We identified the caveats and challenges when it comes to implementation of the solution in practice.

scholarly journals Assessment of Technical Means Quality Indicators for Smart Transport Systems

2021 ◽  
Vol 2096 (1) ◽  
pp. 012184
Author(s):  
K Goloskokov ◽  
V Korotkov ◽  
V Marley ◽  
T Knysh
Keyword(s):  
Information Systems ◽  
Quality Indicators ◽  
Transport Systems ◽  
Output Data ◽  
Processing Technologies ◽  
Operational Quality ◽  
Task Time ◽  
System Task ◽  
Selection Of

Abstract The purpose of this article is to show that it is necessary to assess the quality indicators for the technical means of smart transport systems. The quality of technical means, including smart transport systems, is associated with the selection of rational information processing technologies. Data in information systems is processed in different sections. The authors suggest an assessment technology for the operational quality of technical means of automated transport information systems. They identify the key quality indicators for the operation of technical means of information systems. The authors demonstrate that the operation of technical means can be characterized by the system task time, output data accuracy, and system implementability. They present the calculation of technical means quality indicators for smart transport systems

Microactuators for Fluidic Applications: Principles, Devices, and Systems

2009 ◽  
Vol 6 (4) ◽  
pp. 250-264
Author(s):  
Nadja Adamovic ◽  
Ioanna Giouroudi ◽  
Jovan Matovic ◽  
Zoran Djinovic ◽  
Ulrich Schmid
Keyword(s):  
Environmental Control ◽  
Research Work ◽  
Microfluidic Devices ◽  
Processing Technologies ◽  
Voltage Frequency ◽  
And Control ◽  
Chemical Process Control ◽  
Manipulation And Control ◽  
Opening Up ◽  
Selection Of

Much effort in microfluidics research has been aimed at designing microscale pumps, valves, switches, dispensers, mixers, filters, separators, and so on, which have a major role in the development of innovative systems like chemical process control, bioanalytical devices, medical drug delivery systems, environmental control, and others. Most of these microfluidic devices have one thing in common: the need for precise manipulation and control of small amounts of fluids. MEMS/NEMS research is continuously opening up new knowledge on modeling approaches, novel materials, and MEMS/NEMS processing technologies that stimulate and accelerate the development of new actuation principles and novel actuator configurations. This review paper presents research work on different actuation techniques that are used for the whole range of microfluidic applications. It covers thermomechanical and electrochemical actuation principles, as well as actuation induced with external electric or magnetic fields. It presents a brief explanation of the operating principle of each type of actuator, actuator configuration, its main characteristics, like power consumption, operational voltage, frequency range, and working fluids, and a discussion of comparisons among different actuation schemes. This study compiles and provides some basic guidelines for selection of the actuation schemes that are currently implemented in microfluidic devices.

scholarly journals SELECTION OF PEACH GENOTYPES FOR BIOCHEMICAL FRUIT QUALITY CHARACTERIZATION

2017 ◽  
Vol 39 (4) ◽  
Author(s):  
KELI CRISTINA FABIANE ◽  
AMÉRICO WAGNER JÚNIOR ◽  
JULIANO ZANELA ◽  
CRISTIANO HOSSEL ◽  
IDEMIR CITADIN
Keyword(s):  
Functional Foods ◽  
Phenylalanine Ammonia Lyase ◽  
Reducing Sugars ◽  
Prunus Persica ◽  
Biochemical Characterization ◽  
Total Proteins ◽  
Breeding Programs ◽  
Organoleptic Characteristics ◽  
Selection Of

ABSTRACT Peach is much appreciated by consumers and its popularity is mainly related with organoleptic characteristics. However, with emergence of concepts of functional foods (health promoters), there is high interest to study and to quantify the biochemical components of fruits. The aim of this work was to perform the biochemical characterization of peach genotypes, evaluating the genetic diversity and selecting those with desirable biochemical qualities for use as parents in future breeding programs. The experiment was carried out at the Laboratory of Plant Physiology - UTFPR - Campus of Dois Vizinhos, PR (Brazil), with fruits from 26 and 29 peach genotypes (Prunus persica) in the 2009/2010 and 2010/2011 crop years, respectively. The experimental design was entirely randomized, considering each genotype as treatment, using four replicates and four fruits per plot. Total and reducing sugars, total proteins, amino acids, total phenols, anthocyanins, flavonoids and phenylalanine ammonia-lyase enzyme activity (PAL) in fruits were evaluated. According to the results of two crop years, ‘Cascata 967’, ‘Conserva 985’, ‘Kampai’, ‘Tropic Snow’ and ‘Cascata 1055’ were selected as those with the highest levels of these compounds.

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