Contemporary Food Production, Buzzwords, and Pop Nutrition

The continuous development of food production technologies is essential because of the uninterruptedly growing food production; the transportation of these food products, which means longer and longer transport; and because of the increasing consumer demands concerning the applied technologies, which assure the safe and healthy nutrition. This modernisation trend today has already reached the development of minimally food processing technologies, which make possible the creation of food products preserving their original nutritional values and having a higher added value. Concerning the application of any new technology, it is a more and more important demand that the environmental impact should be lower compared to the earlier technologies. This lower impact can be manifested in less energy and water use, in less wastes production or in more rational energy use.

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Ozone as a disinfectant in the food industry

Meso ◽

10.31727/m.19.4.1 ◽

2017 ◽

Vol 19 (4) ◽

pp. 346-352

Author(s):

Martin Dobeic

Keyword(s):

Human Health ◽

Food Processing ◽

Food Production ◽

Food Industry ◽

Food Products ◽

Food Processing Industry ◽

Processing Industry ◽

Microbiological Safety ◽

Highly Effective

In the food processing industry disinfectants should ensure the quality and microbiological safety of food without the risks for the human health or environment. One of the potential and alternative less toxic disinfectants is the ozone. It is highly effective and environmentally acceptable disinfectant applicable on several places of food production premises, e.g. on equipment and directly on food products.

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Enhancement of food production quality: the truffle case

ECONOMIA AGRO-ALIMENTARE ◽

10.3280/ecag2019-003002 ◽

2020 ◽

pp. 587-611 ◽

Cited By ~ 1

Author(s):

Elena Viganò ◽

Federico Gori ◽

Antonella Amicucci

Keyword(s):

Food Production ◽

Food Products ◽

Production Quality ◽

Regulatory Framework ◽

Marketing Literature

The central role of quality agri-food production in the promotion of a given territory is actually widely recognized by both the economic and marketing literature and the stakeholders involved in the enhancement process of rural systems. On this basis, this work analyzes one of the finest Italian agri-food products: the truffle. This work tries to point out the main problems characterizing the current regulatory framework, the trade and the production of the Italian truffle sector, emphasizing their causes, consequences and possible solutions.

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Identification and Public Acceptance on the Implementation Program of Acceleration of Local Resource Based Diversification of Food Consumption (P2KP - BSL) in Mataram

International Research Journal of Engineering IT & Scientific Research ◽

10.21744/irjeis.v2i9.166 ◽

2016 ◽

Vol 2 (9) ◽

pp. 20

Author(s):

Cahya Sulistyaningsih

Keyword(s):

Food Consumption ◽

School Children ◽

Food Processing ◽

Food Production ◽

Food Industry ◽

Local Resource ◽

Initial Stage ◽

Implementation Program ◽

Rice Consumption ◽

Field Schools

Program of acceleration of local resource based diversification of food consumption (P2KP - BSL) has nationally implemented as the initial stage for program socialization since 2009 and simultaneously implemented in 2011. This is a descriptive study. Districts of Sekarbela, Selaparang, and Ampenan were selected as the research focused-areas considering that the three districts have already implemented three sub-programs of P2KP – BSL that are; a) Sub-program of Optimizing Courtyard Utilization, b) Sub-program of Food Processing, c) Sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children. Finding of the study in Mataram town shows that there are seven planned sub-programs of P2KP – BSL; however, due to the limited fund, there only three sub-programs; sub-program of Optimizing Courtyard Utilization, sub-program of Food Processing, and sub-program of Consumption Campaigns of Diverse Food, Balanced Nutrition, and Safe for School Children have been realized . Meanwhile, there are four other unimplemented programs; 1) sub-program of Specific Region Food Production Developments, 2) sub-program of Local Food Lift, 3) sub-program of Food Business Development and SMEs, and 4) sub-program of Agro-Food Industry Development. Government has effort to change people's habits aiming to reduce the rice consumption and started to diversify food consumption through a variety of ways - dissemination through print media, electronic media, trainings, and field schools.

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Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Nutrients ◽

10.3390/nu13020381 ◽

2021 ◽

Vol 13 (2) ◽

pp. 381

Author(s):

Gautier Cesbron-Lavau ◽

Aurélie Goux ◽

Fiona Atkinson ◽

Alexandra Meynier ◽

Sophie Vinoy

Keyword(s):

Food Processing ◽

Imaging Techniques ◽

Food Products ◽

International Standards ◽

Starch Digestibility ◽

Deep Dive ◽

Processing Technologies ◽

X Ray ◽

The Impact

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

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The effect of food processing on the amount of trace elements and their bioavailability: a review

Journal of Food Safety and Hygiene ◽

10.18502/jfsh.v6i2.6520 ◽

2021 ◽

Author(s):

Maral Neyestani ◽

Parisa Shavali Gilani ◽

Mohadeseh Fesahat ◽

Ebrahim Molaee-Aghaee ◽

Nabi Shariatifar

Keyword(s):

Trace Elements ◽

Trace Metals ◽

Food Processing ◽

Food Production ◽

Food Additives ◽

Food Product ◽

Special Method ◽

Effect Of Food ◽

Almost All ◽

Main Factor

Trace elements are compounds that are essential in small amounts for biochemical reactions and to maintain human health. Almost all foods can contain varying amounts of these metals. In this study, the effects of food processing on the content of trace metals are investigated. Extensive interpretations of processing, including aspects of food production and specific examples of changes in metal content due to processing will be discussed. Pre-consumption food processing to improve rheological properties and increase shelf life is inevitable, which changes the bioavailability and amount of these compounds in different directions depending on the process. The amount of these trace metals in the food product can be affected by various conditions such as heating, fermentation, food additives, etc. The main factor in reducing trace elements in food, especially the use of heat in a special method and on the other hand, factors such as fermentation can also increase the bioavailability of these elements.

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MARKET POTENTIAL AS A GREEN AGRICULTURAL PRODUCTION DEVELOPMENT FACTOR

Scientific Review: Theory and Practice ◽

10.35679/2226-0226-2020-10-8-1507-1525 ◽

2020 ◽

Vol 10 (8) ◽

pp. 1507-1525

Author(s):

E.A. Aleshina ◽

◽

A.A. Leksina ◽

Zh. S. Dossumova ◽

◽

...

Keyword(s):

Consumer Preferences ◽

Organic Food ◽

Food Products ◽

Developed Countries ◽

Industrial Sector ◽

The State ◽

Healthy Diet ◽

Market Potential ◽

State Management ◽

The Developed Countries

Organic agriculture, based on natural production technologies, obtains a great potential for reversing humanity to a healthy diet and living in harmony with nature by improving the state of the ecosystem. The share of organic food products in the market of the developed countries is already quite high; and various institutional systems of the industry have been introduced and are being improved in the leading countries of the world. Domestic agribusiness is currently lagging behind in these matters, but the situation should be significantly changed by the adopted law and state standard regulating the requirements for the organic sector. In this regard, an objective need arose to substantiate the capabilities and the resource potential of the Saratov region in this sphere. Within the framework of the presented research, an interdisciplinary fundamental platform to develop the theory of the organic food products market was formed. As a result, the elements of the scientific methodology (theories, principles, factors, methods) of its functioning were identified, which made it possible to substantiate the potential capacity of the regional consumer market for organic food. The calculation was made taking into account the rational norms of food consumption that meet modern requirements for a healthy diet, the heterogeneity of consumer preferences, the price gap for the main conventional and organic products in retail and the dispersion of prices for the latter, the implementation of state policy to protect and improve the health of certain population groups. This study is intended for the state management bodies of the agro-industrial sector, the leadership of agricultural, processing and marketing enterprises, the structures of wholesale and retail food products trade and branch research institutions.

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