The Food Industries Concern with Nutritive Value of Commercially Processed Foods

1968 ◽  
Vol 1 (1) ◽  
pp. 37-47
Author(s):  
M.A. Joslyn
Keyword(s):  
Nutritive Value ◽  
Processed Foods ◽  
Food Industries

scholarly journals Agro-industrial fruit co-products in Colombia, their sources and potential uses in processed food industries: a review

2015 ◽  
Vol 68 (2) ◽  
pp. 7729-7742 ◽  
Author(s):  
Miguel Ángel Alarcón García ◽  
Jairo Humberto López Vargas ◽  
Diego Alonso Restrepo Molina
Keyword(s):  
Antioxidant Activity ◽  
Environmental Pollution ◽  
Dietary Fiber ◽  
Natural Antioxidant ◽  
Processed Foods ◽  
Processed Food ◽  
Food Industries ◽  
High Interest ◽  
Food Matrices ◽  
By Products

Fruit agribusinesses generate large amounts of by-products with diverse characteristics that are inherent to the fruits from which they come, which are a source of great use potential because their compositions include molecules that are currently of high interest (antioxidants and dietary fiber). It is clear that, without correct handling and disposal, theses fruits present a problem due to the environmental pollution that large quantities of residues can generate. Although there are varied uses for agro-industrial co-products, this review focused on the potential uses that co-products could have in different processed food matrices. In this sense, this paper led to the revelation that one of the principal objectives of the reviewed research was to condition co-products for use in processed foods in an attempt to take advantage of the bio-active compounds they contain, principally the natural antioxidant activity, which especially enjoys acceptance by consumers of processed foods.

scholarly journals Simultaneous Detection of 13 Allergens in Thermally Processed Food Using Targeted LC–MS/MS Approach

2019 ◽  
Vol 102 (5) ◽  
pp. 1316-1329 ◽  
Author(s):  
Tairo Ogura ◽  
Robert Clifford ◽  
Uwe Oppermann
Keyword(s):  
High Selectivity ◽  
Simultaneous Detection ◽  
Processed Foods ◽  
Processed Food ◽  
Food Ingredients ◽  
Food Industries ◽  
Brazil Nuts ◽  
Large Numbers ◽  
Thermally Processed ◽  
Confirmatory Analysis

Abstract Food allergy is a major concern for public health and food industries. Because of the large numbers of food ingredients to be tested, MS is considered an alternative to existing techniques in terms of high selectivity, sensitivity, and capability to analyze multiple allergens simultaneously. In this study, we developed the method for monitoring significant peptides derived from 13 food allergens (milk, eggs, cod, shrimp, lobster, almonds, brazil nuts, cashew nuts, hazelnuts, walnuts, peanuts, wheat, and soybeans) and evaluated it in thermally processed foods (bread, cookie, fried fish, and frozen pasta). To select significant peptides to monitor, we used a bioinformatics-based approach and experimental confirmatory analysis. It was demonstrated that the developed method could detect target food ingredients from thermally processed foods successfully.

Treatment of Wastewaters from the Tomato Concentrate Industry in High Rate Algal Ponds

1987 ◽  
Vol 19 (1-2) ◽  
pp. 43-49 ◽  
Author(s):  
A. M. Rodrigues ◽  
J. F. Santos Oliveira
Keyword(s):  
Biological Treatment ◽  
Crude Protein ◽  
Dry Matter ◽  
Nutritive Value ◽  
High Rate ◽  
Important Process ◽  
Detention Time ◽  
Food Industries ◽  
High Rate Algal Ponds

High rate algal ponds are an important process of biological treatment used either for domestic sewage or food industries effluents and to produce single cell proteins. The results refer to the efficiency of treatment of wastewaters from the tomato concentrate industry and determination of the chemical composition of “Albazod” (microbial biomass) harvested in a pilot system of high rate algal ponds installed in the Department of Environmental Engineering, Faculty of Sciences and Technology, New University of Lisbon, at Monte da Caparica. Depending on the detention time and period of the year, the following removal efficiencies were obtained: COD 68.1 – 94.6%; TOD 57.6 – 85.0%; N-NH4+ 89.4 – 96.2%; colour 29.6 – 91.7% and turbidity 37.2 – 92.7%. Albazod separated from the effluent has a high nutritive value for low detention times (crude protein values of 31.50% and 30.75% dry matter for 4 days and 5 days of detention time, respectively). The highest productivity value was 30.82 g of dry matter/m2/day and was obtained for a detention time of 4 days.

Palates link soil and plants with herbivores and humans

2018 ◽  
Vol 58 (8) ◽  
pp. 1432 ◽  
Author(s):  
F. D. Provenza
Keyword(s):  
Nutritive Value ◽  
In Utero ◽  
Processed Foods ◽  
Nutrition And Health ◽  
Know How ◽  
Selection For ◽  
Vegetables And Fruits

Palates link animals with landscapes. An attuned palate, which enables animals to meet needs for nutrients and self-medicate, evolves from flavour–feedback associations, availability of biochemically rich foods, and learning in utero and early in life to eat nourishing combinations of foods. Unlike our ancestors who ate biochemically rich diets, the palates of many individuals are no longer linked in healthy ways with landscapes. Selection for yield, appearance and transportability diminish phytochemical richness of vegetables and fruits, which adversely affects the flavour and nutritive value of produce for humans. Likewise, phytochemically impoverished pastures and feedlot diets can unfavourably affect the health of livestock and the flavour and nutritive value of meat and dairy for humans. Not coincidentally, as the flavours of meat, dairy and produce became blander, processed foods became more desirable as people in industry learned to link feedback from energy-rich compounds with artificial flavours that obscure nutritional sameness and diminish health. Thus, the roles plants and animals once played in nutrition and health have been usurped by processed foods fortified and enriched in ways that adversely affect preferences by stimulating appetite for processed over wholesome foods. The health of soil, plants, herbivores and humans could be improved by creating cultures that know how to produce and combine biochemically rich foods into meals that nourish and satiate.

scholarly journals Starch Polysaccharides in the Human Diet: Effect of the Different Source and Processing on its Absorption

2017 ◽  
Vol 12 (6) ◽  
pp. 1934578X1701200 ◽  
Author(s):  
Danilo Perin ◽  
Erminio Murano
Keyword(s):  
Gut Microbiota ◽  
Food Processing ◽  
Industrial Applications ◽  
Processed Foods ◽  
Future Trends ◽  
Human Diet ◽  
Industrial Processing ◽  
Food Industries ◽  
Starch Composition ◽  
The Impact

Starch is the main source of carbohydrates in human diet. It is widely used in food processing and non-food industrial applications. The effects on starch digestion and absorption in humans are reviewed in relation to the starch composition, sources, plant genetic variation, food processing and cooking. The impact of food industrial processing and starch modification on the digestibility of starch containing foods and on gut microbiota are discussed. Considering that the resistant starch (RS) fraction escaped from the small intestine is fermented in large intestine, all the variables that influence starch digestibility and absorption must be taken into account when discussing about healthy properties of fibers. Future trends in food industries are aimed to increase the RS fraction in processed foods in order to improve nutritional quality as well as to clarify the influence of RS3 and RS4 on gut microbiota.

scholarly journals HEALTH HAZARDS WITH ADULTERATED SPICES: SAVE THE “ONION TEARS”

2020 ◽  
pp. 8-11
Author(s):  
ABDUL KADER MOHIUDDIN
Keyword(s):  
Grocery Store ◽  
Health Hazards ◽  
Processed Foods ◽  
Food Industries ◽  
Strong Incentive ◽  
Sensory Inputs ◽  
The People ◽  
Different Types ◽  
Quality Check

Spices are among the top five most commonly adulterated food types because they are expensive commodities that are processed before sale, used most frequently and consumed by mass population. There is a strong incentive to pollute. In Bangladesh, different types of grounded spices powders are available such as onion, ginger, coriander, chili, turmeric, and cumin. These powdered spices are commercially processed and packaged by some leading food industries, while some local non-branded industries also exist. Nowadays, people are busy with their carriers, the demand of branded spices powder is increasing gradually. In general, most of the people tend to buy loose spices from the local grocery store if branded and packaged spices are not available. This increases the risk of consuming adulterated spices. Unlike this particular adulterant is not unhealthy (but illegal), most of the adulterants are unhealthy and can cause serious and fatal damage to our system if consumed regularly. The escalating market of this product implies that in Bangladesh, this tradition is increasingly attaining momentum. Spices are consumed in various forms such as whole spices, ground spices, oleoresins, and extracts. Spices play an important role in enhancing the flavor and taste of processed foods. They are also used in medicine because of their carminative stimulating and digestive properties. Ground spices may be adulterated with artificial colors, starch, chalk powder, etc., to increase their weight and enhance appearance. High value ground spices are frequently adulterated for economic gains. Adulteration is difficult to identify by visual and sensory inputs alone. Although there are few renowned food industries, peoples are always suspicious about these products. However, there are still not enough investigations for the quality check of all these branded powdered products.

scholarly journals Fractal Dimension Analysis of Texture Formation of Whey Protein-Based Foods

2018 ◽  
Vol 2018 ◽  
pp. 1-17 ◽  
Author(s):  
Robi Andoyo ◽  
Vania Dianti Lestari ◽  
Efri Mardawati ◽  
Bambang Nurhadi
Keyword(s):  
Fractal Dimension ◽  
Whey Protein ◽  
Fractal Analysis ◽  
Quantitative Data ◽  
Nutritive Value ◽  
Texture Formation ◽  
Food Industries ◽  
Food Texture ◽  
Dimension Analysis ◽  
Fractal Dimension Analysis

Whey protein in the form of isolate or concentrate is widely used in food industries due to its functionality to form gel under certain condition and its nutritive value. Controlling or manipulating the formation of gel aggregates is used often to evaluate food texture. Many researchers made use of fractal analysis that provides the quantitative data (i.e., fractal dimension) for fundamentally and rationally analyzing and designing whey protein-based food texture. This quantitative analysis is also done to better understand how the texture of whey protein-based food is formed. Two methods for fractal analysis were discussed in this review: image analysis (microscopy) and rheology. These methods, however, have several limitations which greatly affect the accuracy of both fractal dimension values and types of aggregation obtained. This review therefore also discussed problem encountered and ways to reduce the potential errors during fractal analysis of each method.

scholarly journals Halal Certification of Insect-Based Food: a critique

2020 ◽  
Vol 5 (2) ◽  
pp. 100
Author(s):  
AHMAD LABEEB TAJUDEEN
Keyword(s):  
Canon Law ◽  
Food Production ◽  
Processed Foods ◽  
Rigorous Analysis ◽  
Food Industries ◽  
High Quality Protein ◽  
Greenhouse Emission ◽  
To Receive ◽  
Global Food ◽  
Relevant Factors

In 2013, the United Nations began to campaign for insect consumption as a rich source of high-quality protein and minerals, to thwart the predicted global food shortage and to reduce greenhouse emission. Consequently, entomophagy (or insect consumption) began to receive stronger impetus, and many food industries and investors are developing an interest in insect-based food production. With the global edible insect market estimated to reach US$1.2 billion by 2023, and the Halal industry predicted to reach US$2.6 trillion by 2023, a good understanding of the interplay between the two industries is a necessity. However, while more insects are increasingly becoming parts of processed foods globally, halal certification bodies do not hold a unified stand on the halalness of insects and their extracts, and some of the arguments raised by some Islamists lack rigorous analysis. This paper juxtaposed the views of the four Sunni�Madhabs�(schools of Islamic Canon law) on insect consumption and drew on the Qur�an linguistics to derive the relevant factors that must be considered when certifying insect-based gastronomic items as�Halal. The novelty of this paper lies in exposing the cultural milieu that informed the verdicts of the classical scholars on insect consumption, which later became the harbinger for the controversies among the contemporary halal certification bodies. The paper seeks to pave the way for a unified Islamic stand with regards to insect consumption.� ���Keywords: Insect-consumption, Insect-based food, halal certification, Halalan-Tayyiban, Islamic Classical scholars.�

scholarly journals Fermentation: A Boon for Production of Bioactive Compounds by Processing of Food Industries Wastes (By-Products)

Molecules ◽  
2018 ◽  
Vol 23 (10) ◽  
pp. 2560 ◽  
Author(s):  
Pardeep Sadh ◽  
Suresh Kumar ◽  
Prince Chawla ◽  
Joginder Duhan
Keyword(s):  
Bioactive Compounds ◽  
Food Processing ◽  
Nutritive Value ◽  
Value Added ◽  
Bioactive Components ◽  
Food Industries ◽  
Current Review ◽  
Excellent Source ◽  
By Products ◽  
Value Added Products

A large number of by-products or wastes are produced worldwide through various food industries. These wastes cause a serious disposable problem with the environment. So, now a day’s different approaches are used for alternative use of these wastes because these by-products are an excellent source of various bioactive components such as polyphenols, flavonoids, caffeine, carotenoids, creatine, and polysaccharides etc. which are beneficial for human health. Furthermore, the composition of these wastes depends on the source or type of waste. Approximately half of the waste is lignocellulosic in nature produced from food processing industries. The dissimilar types of waste produced by food industries can be fortified by various processes. Fermentation is one of the oldest approaches and there are three types of fermentation processes that are carried out such as solid state, submerged and liquid fermentation used for product transformation into value added products through microorganisms. Selections of the fermentation process are product specific. Moreover, various studies were performed to obtain or fortified different bioactive compounds that are present in food industries by-products or wastes. Therefore, the current review article discussed various sources, composition and nutritive value (especially bioactive compounds) of these wastes and their management or augmentation of value-added products through fermentation.

Allergic Reactions to Food Proteins

2011 ◽  
Vol 81 (23) ◽  
pp. 173-180 ◽  
Author(s):  
Barbara K. Ballmer-Weber
Keyword(s):  
Food Allergies ◽  
Allergic Reactions ◽  
Allergenic Food ◽  
Processed Foods ◽  
Legal Regulations ◽  
Pollen Allergens ◽  
Curative Therapy ◽  
Novel Foods ◽  
Allergenic Proteins ◽  
Adolescents And Adults

Four to eight percent of the population are estimated to be food-allergic. Most food allergies in adolescents and adults are acquired on the basis of cross-reaction to pollen allergens. Theses allergens are ubiquitous in the plant kingdom. Therefore pollen-allergic patients might acquire a multitude of different plant food allergies, and even react to novel foods to which they have never previously been exposed. A curative therapy for food allergy does not yet exist. Food-allergic patients have to rely on strict avoidance diets, The widespread use of industrially processed foods poses a general problem for food-allergic patients. Although the most frequent allergens must be declared openly in the list of ingredients, involuntary contamination with allergy-provoking compounds can occur. The precautionary labelling “may contain” is sometimes applied even if the chance of contamination is very low; on the other hand, foods not declared to contain possible traces of allergenic components may actually contain relevant amounts of allergenic proteins. Switzerland is the only country in Europe with legal regulations on contamination by allergenic food; however, the allowance of 1 g/kg is too high to protect a relevant proportion of food-allergic individuals.

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