scholarly journals Processing and Storage Impact on Carotenoid Contents and Functional Properties of Yellow Cassava Traditional Food Products

2020 ◽  
Vol 7 (2) ◽  
pp. 154-162
Author(s):  
Lawal Oluranti Mopelola ◽  
Badejo Adebanjo A ◽  
Fagbemi Tayo Nathaniel
Keyword(s):  
Functional Properties ◽  
Food Products ◽  
Traditional Food ◽  
Processing And Storage ◽  
And Storage

scholarly journals Innovation and marketing strategies of enterprises on the innovative food products market

2017 ◽  
Vol 3 (1) ◽  
pp. 33-47
Author(s):  
Yaroslava Larina
Keyword(s):  
Food Products ◽  
Marketing Strategies ◽  
High Tech ◽  
Innovative Strategy ◽  
Effective Strategies ◽  
Functional Strategy ◽  
Innovative Products ◽  
External Conditions ◽  
Processing And Storage ◽  
And Storage

The purpose of the present paper is to identify the particular use of marketing strategies for innovative products and to define the features thereof. Innovative food products can be defined as those made of unconventional materials, with the use of the latest technologies and new methods of processing and storage, and/or innovative tools of marketing promotion. In the paper I show that innovative strategy is a leading functional strategy of high-tech enterprises. It involves producing a comprehensive set of measures for improving technological aspects of the production process, changes in the company’s organisational structure, and the implementation of modern management technologies. The strategy requires companies to act consistently, which allows them to position themselves in the market. A change in strategy is a response to changing external conditions. Innovative food products belong to the FMCG market, which is characterised by tough competition and oversupply. Forming effective strategies, creating successful brands and profitable business activity in this market requires an approach tailored to this market. Strategies of leading brands in the FMCG sector include seeking out prospects in emerging markets, acquiring leaders in profitable and attractive segments and forming alliances with competitors.

scholarly journals Modification of Legume Proteins for Improved Functionality

2021 ◽  
Author(s):  
Asli Can Karaca
Keyword(s):  
Functional Properties ◽  
Protein Functionality ◽  
Lower Solubility ◽  
Food Matrices ◽  
Legume Protein ◽  
Legume Proteins ◽  
Processing And Storage ◽  
And Storage ◽  
Flavor Profile ◽  
Physicochemical And Functional Properties

Recent studies have indicated that legume proteins can be potentially used as an alternative to animal-derived protein ingredients for many food and biomaterial applications, however some modifications may be first required to improve their functionality since they show relatively lower solubility and functional properties compared to commonly used animal-based proteins. A variety of physical, chemical or biological processes can be used to achieve these modifications in structural, physicochemical, and functional properties of legume proteins. The aim of this chapter was to review the most recent studies focusing on modification of structural properties and improvement of functionality of legume proteins. Effects of processing conditions on protein functionality were discussed. Special emphasis was given to the structure–function mechanisms behind these changes. Since the performance of modified legume proteins has been shown to depend on a variety of factors; parameters used in the modification process have to be optimized to achieve the desired level of improvement in legume protein functionality. Each modification method has been indicated to have its own advantages and limitations in terms of performance and applicability in different food matrices. Further studies are required to investigate the interactions of modified legume proteins with other food components during food processing and storage. Furthermore, additional research on the effects of modification treatments on flavor profile and nutritional properties of legume proteins is needed as well.

scholarly journals Biochemical Composition of Propolis and Its Efficacy in Maintaining Postharvest Storability of Fresh Fruits and Vegetables

2020 ◽  
Vol 2020 ◽  
pp. 1-9 ◽  
Author(s):  
İbrahim Kahramanoğlu ◽  
Volkan Okatan ◽  
Chunpeng Wan
Keyword(s):  
Biochemical Composition ◽  
Fruits And Vegetables ◽  
Food Products ◽  
Scientific Medicine ◽  
Fresh Food ◽  
Health Promoting ◽  
Plant Exudates ◽  
Processing And Storage ◽  
And Storage ◽  
Plant Sources

Propolis, also called “bee-glue,” is a natural resinous substance produced by honeybees from plant exudates, beeswax, and bee secretions in order to defend the hives. It has numerous phenolic compounds with more than 250 identified chemical compounds in its composition, which are also known to significantly vary according to the plant sources and season. Moreover, it has a long history in the traditional and scientific medicine as having antibacterial, anticancer, anti-inflammatory, anti-infective, and wound healing effects since 300 BC. In addition to its nutritional and health-promoting effects, it has been reported to improve the postharvest storability of fresh fruits, vegetables, and processed food products. Herein, the biochemical composition and the efficacy of propolis in maintaining the postharvest storability of fresh food products were discussed to provide comprehensive guide to farmers and food processing and storage sectors and to scientists. This review paper also highlights the important points to which special attention should be given in further studies in order to be able to use propolis to develop biopreservatives industrially and for quality preservation during storage.

scholarly journals The Toxicological Aspects of the Heat-Borne Toxicant 5-Hydroxymethylfurfural in Animals: A Review

Molecules ◽  
2020 ◽  
Vol 25 (8) ◽  
pp. 1941 ◽  
Author(s):  
Mayada R. Farag ◽  
Mahmoud Alagawany ◽  
May Bin-Jumah ◽  
Sarah I. Othman ◽  
Asmaa F. Khafaga ◽  
...  
Keyword(s):  
Human Health ◽  
Elevated Temperatures ◽  
Food Products ◽  
Storage Conditions ◽  
Heat Processing ◽  
Food Storage ◽  
Maillard Reactions ◽  
Dried Fruit ◽  
Processing And Storage ◽  
And Storage

The incidence of adverse reactions in food is very low, however, some food products contain toxins formed naturally due to their handling, processing and storage conditions. 5-(Hydroxymethyl)-2-furfural (HMF) can be formed by hydrogenation of sugar substances in some of manufactured foodstuffs and honey under elevated temperatures and reduced pH conditions following Maillard reactions. In previous studies, it was found that HMF was responsible for harmful (mutagenic, genotoxic, cytotoxic and enzyme inhibitory) effects on human health. HMF occurs in a wide variety of food products like dried fruit, juice, caramel products, coffee, bakery, malt and vinegar. The formation of HMF is not only an indicator of food storage conditions and quality, but HMF could also be used as an indicator of the potential occurrence of contamination during heat-processing of some food products such as coffee, milk, honey and processed fruits. This review focuses on HMF formation and summarizes the adverse effects of HMF on human health.

scholarly journals Advances in the Application of Microcapsules as Carriers of Functional Compounds for Food Products

2019 ◽  
Vol 9 (3) ◽  
pp. 571 ◽  
Author(s):  
Luiz Corrêa-Filho ◽  
Margarida Moldão-Martins ◽  
Vitor Alves
Keyword(s):  
Environmental Conditions ◽  
Food Products ◽  
Living Cells ◽  
Gastrointestinal Conditions ◽  
Wall Materials ◽  
Food Matrices ◽  
Adverse Environmental Conditions ◽  
Materials Used ◽  
Processing And Storage ◽  
And Storage

Natural bioactive compounds and living cells have been reported as promising products with beneficial properties to human health. The constant challenge regarding the use of these components is their easy degradation during processing and storage. However, their stability can be improved with the microencapsulation process, in which a compound sensitive to adverse environmental conditions is retained within a protective polymeric material. Microencapsulation is a widely used methodology for the preservation and stabilization of functional compounds for food, pharmaceutical, and cosmetic applications. The present review discusses advances in the production and application of microcapsules loaded with functional compounds in food products. The main methods for producing microcapsules, as well as the classes of functional compounds and wall materials used, are presented. Additionally, the release of compounds from loaded microcapsules in food matrices and in simulated gastrointestinal conditions is also assessed.

Disciplining Polenta: A Parody on the Politics of Saving Food

2020 ◽  
Vol 20 (2) ◽  
pp. 1-11
Author(s):  
Zachary Nowak ◽  
Bradley M. Jones ◽  
Elisa Ascione
Keyword(s):  
Food Products ◽  
Social Value ◽  
Traditional Food ◽  
Traditional Foods ◽  
Time And Space ◽  
Historical Sources ◽  
Scholarly Literature ◽  
Identity Creation ◽  
The Past ◽  
The Social

This article begins with a parody, a fictitious set of regulations for the production of “traditional” Italian polenta. Through analysis of primary and secondary historical sources we then discuss the various meanings of which polenta has been the bearer through time and space in order to emphasize the mutability of the modes of preparation, ingredients, and the social value of traditional food products. Finally, we situate polenta within its broader cultural, political, and economic contexts, underlining the uses and abuses of rendering foods as traditional—a process always incomplete, often contested, never organic. In stirring up the past and present of polenta and placing it within both the projects of Italian identity creation and the broader scholarly literature on culinary tradition and taste, we emphasize that for so-called traditional foods to be saved, they must be continually reinvented.

HUBUNGAN HIGIENE SANITASI DENGAN KANDUNGAN ESCHERICHIA COLI PADA ES BATU INDUSTRI RUMAH TANGGA DI TEPI JALAN WAHID HASYIM 2 KECAMATAN SEMPAJA KOTA SAMARINDA TAHUN 2015

2018 ◽  
Vol 2 (1) ◽  
pp. 43
Author(s):  
Suwignyo Suwignyo ◽  
Abdul Rachim ◽  
Arizal Sapitri
Keyword(s):  
Escherichia Coli ◽  
Data Analysis ◽  
Random Sampling ◽  
Preliminary Test ◽  
Raw Material ◽  
Almost Everywhere ◽  
Ice Cube ◽  
Processing And Storage ◽  
And Storage ◽  
Cluster Random Sampling

Ice is a water that cooled below 0 °C and used for complement in drink. Ice can be found almost everywhere, including in the Wahid Hasyim Sempaja Roadside. From the preliminary test, obtained 5 samples ice cube were contaminated by Escherichia coli. The purpose of this study was to determine relationship between hygiene and sanitation with presence of Eschericia coli in ice cube of home industry at Wahid Hasyim Roadside Samarinda. This research used quantitative with survey methode. The population in this study was all of the seller in 2nd Wahid Hasyim Roadside. Sample was taken by Krejcie and Morgan so the there were 44 samples and used Cluster Random Sampling. The instruments are questionnaries, observation and laboratory test. Data analysis was carried out univariate and bivariate (using Fisher test p= 0.05). The conclusion of this study there are a relation between chosing raw material (p=0,03) and saving raw material (p=0,03) with presence of Eschericia coli. There was no relation between processing raw material into ice cube with presence of Eschericia coli (p=0,15).Advice that can be given to ice cube should maintain hygiene and sanitation of the selection, processing and storage of ice cube.

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