Selected food processing techniques as a factor for pesticide residue removal in apple fruit

2019 ◽  
Vol 27 (2) ◽  
pp. 2361-2373
Author(s):  
Magdalena Słowik-Borowiec ◽  
Ewa Szpyrka
Keyword(s):  
Pesticide Residue ◽  
Food Processing ◽  
Apple Fruit ◽  
Residue Removal ◽  
Processing Techniques

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Chapter 6 Effects of Food Processing Techniques on Secondary Metabolites

2016 ◽  
pp. 233-254
Author(s):  
Vasudha Bansal ◽  
Mohammed Siddiqui ◽  
Madan Singla ◽  
Cheeruvari Ghanshyam ◽  
Kamlesh Prasad
Keyword(s):  
Secondary Metabolites ◽  
Food Processing ◽  
Processing Techniques

Pesticide residue removal from vegetables by ozonation

2013 ◽  
Vol 114 (3) ◽  
pp. 404-411 ◽  
Author(s):  
J.Y. Chen ◽  
Y.J. Lin ◽  
W.C. Kuo
Keyword(s):  
Pesticide Residue ◽  
Residue Removal

Author response for "A review on novel non‐thermal food processing techniques for mycotoxin reduction"

2020 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Tumisi Molelekoa ◽  
Rhulani Makhuvele ◽  
Janet Adeyinka Adebiyi ◽  
Ajibola Bamikole Oyedeji ◽  
...  
Keyword(s):  
Food Processing ◽  
Author Response ◽  
Thermal Food Processing ◽  
Processing Techniques ◽  
Mycotoxin Reduction

scholarly journals Effects of Chemical, Physical, and Technological Processes on the Nature of Food Allergens

2004 ◽  
Vol 87 (6) ◽  
pp. 1466-1474 ◽  
Author(s):  
Roland E Poms ◽  
Elke Anklam
Keyword(s):  
Quality Control ◽  
High Pressure ◽  
Food Safety ◽  
Food Processing ◽  
Safety Assessment ◽  
Chemical Processes ◽  
Food Allergens ◽  
Physical Processes ◽  
Allergen Analysis ◽  
Processing Techniques

Abstract A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is givenwithregardtotheirimpactontheprotein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.

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