Regulatory Aspects of Nanotechnology for Food Industry

2019 ◽  
pp. 169-184
Author(s):  
C. Ramkumar ◽  
Angadi Vishwanatha ◽  
Rahul Saini
Keyword(s):  
Food Industry ◽  
Regulatory Aspects

scholarly journals Pallet standards in agri-food sector: a brief survey

2014 ◽  
Vol 45 (2) ◽  
pp. 90
Author(s):  
Alessandro Trevisani ◽  
Eleonora Iaccheri ◽  
Angelo Fabbri ◽  
Adriano Guarnieri
Keyword(s):  
Food Industry ◽  
Test Procedure ◽  
Food Sector ◽  
Technical Standards ◽  
Wooden Frame ◽  
Regulatory Aspects ◽  
Technical Content ◽  
Historic Development ◽  
European Standards ◽  
Agricultural Food

In food industry wooden pallet and fruit and vegetables crates are the most used for handling and delivering. Regulatory aspects and test procedure are relatively young as regards to the packaging sector of wooden. Currently many standards are in development or implementation. In this context the objective of the following paper is a brief overview on technical standards governing the use of wooden packaging, with particular reference to the agricultural-food sector. In this review, as wooden packaging, are taken into account, wood or its derivatives used to support, packaging and transport goods, such as cages, wooden pallets, wooden frame, wooden kegs, rods or timber. Particularly European standards are briefly described in their technical content and historic development. Market data, emerging technology and environmental problems are even recalled.

scholarly journals Recent Developments in Smart Food Packaging Focused on Biobased and Biodegradable Polymers

2021 ◽  
Vol 5 ◽  
Author(s):  
Pablo R. Salgado ◽  
Luciana Di Giorgio ◽  
Yanina S. Musso ◽  
Adriana N. Mauri
Keyword(s):  
Food Production ◽  
Food Industry ◽  
Food Packaging ◽  
Driving Forces ◽  
Scale Up ◽  
Future Research ◽  
Research Needs ◽  
Regulatory Aspects ◽  
Biobased Polymers ◽  
Recent Developments

Food packaging has a crucial function in the modern food industry. New food packaging technologies seek to meet consumers and industrial's demands. Changes related to food production, sale practices and consumers' lifestyles, along with environmental awareness and the advance in new areas of knowledge (such as nanotechnology or biotechnology), act as driving forces to develop smart packages that can extend food shelf-life, keeping and supervising their innocuousness and quality and also taking care of the environment. This review describes the main concepts and types of active and intelligent food packaging, focusing on recent progress and new trends using biodegradable and biobased polymers. Numerous studies show the great possibilities of these materials. Future research needs to focus on some important aspects such as possibilities to scale-up, costs, regulatory aspects, and consumers' acceptance, to make these systems commercially viable.

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

Self-Regulatory Aspects of Bullshitting and Bullshit Detection

2020 ◽  
Vol 51 (4) ◽  
pp. 239-253
Author(s):  
John V. Petrocelli ◽  
Haley F. Watson ◽  
Edward R. Hirt
Keyword(s):  
Evidence Based ◽  
Regulatory Aspects

Abstract. Two experiments investigate the role of self-regulatory resources in bullshitting behavior (i.e., communicating with little to no regard for evidence, established knowledge, or truth; Frankfurt, 1986 ; Petrocelli, 2018a ), and receptivity and sensitivity to bullshit. It is hypothesized that evidence-based communication and bullshit detection require motivation and considerably greater self-regulatory resources relative to bullshitting and insensitivity to bullshit. In Experiment 1 ( N = 210) and Experiment 2 ( N = 214), participants refrained from bullshitting only when they possessed adequate self-regulatory resources and expected to be held accountable for their communicative contributions. Results of both experiments also suggest that people are more receptive to bullshit, and less sensitive to detecting bullshit, under conditions in which they possess relatively few self-regulatory resources.

Latent heat storage for hot beverages

2019 ◽  
Vol 13 (3) ◽  
pp. 5653-5664
Author(s):  
M. S. M. Al-Jethelah ◽  
H. S. Dheyab ◽  
S. Khudhayer ◽  
T. K. Ibrahim ◽  
A. T. Al-Sammarraie
Keyword(s):  
Latent Heat ◽  
Food Industry ◽  
Heat Storage ◽  
Food Storage ◽  
Thermal Engineering ◽  
Engineering Applications ◽  
Latent Heat Storage ◽  
The Impact ◽  
Encapsulated Phase Change Material ◽  
Change Material

Latent heat storage has shown a great potential in many engineering applications. The utilization of latent heat storage has been extended from small scales to large scales of thermal engineering applications. In food industry, latent heat has been applied in food storage. Another potential application of latent heat storage is to maintain hot beverages at a reasonable drinking temperature for longer periods. In the present work, a numerical calculation was performed to investigate the impact of utilizing encapsulated phase change material PCM on the temperature of hot beverage. The PCM was encapsulated in rings inside the cup. The results showed that the encapsulated PCM reduced the coffee temperature to an acceptable temperature in shorter time. In addition, the PCM maintained the hot beverage temperature at an acceptable drinking temperature for rational time.

Gums and Stabilisers for the Food Industry 9

1998 ◽  
Author(s):  
Peter A. Williams ◽  
Glyn O. Phillips
Keyword(s):  
Food Industry
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