scholarly journals Vurgulu Elektrik Alan (PEF) Tekniğinin Et ve Su Ürünlerinin İşlenmesinde Kullanımı

2020 ◽  
Vol 8 (10) ◽  
pp. 2202-2213
Author(s):  
Berkay Kopuk ◽  
Recep Güneş ◽  
Harun Uran
Keyword(s):  
Food Industry ◽  
Production Efficiency ◽  
New Technologies ◽  
Processing Technologies ◽  
Comprehensive Review ◽  
Solid Foods ◽  
Positive Effects ◽  
Novel Method ◽  
Review Study ◽  
Thermal Techniques

In the food industry, using of new preservation and processing technologies, which may be an alternative to traditional methods, is becoming increasingly important. These novel and particularly non-thermal techniques have very important advantages such as enhancing food safety, reducing quality losses, and increasing production efficiency. One of these new technologies, Pulsed electric field (PEF) technique, stands out as a novel method that has been emphasized in recent years. It is used for different purposes in both liquid and solid foods, also various studies are carried out for the optimization. On the other hand, recently, there are several studies using PEF technique in meats and seafoods for the preservation purposes, as well as other positive effects (improving the functional properties of the product, accelerating processes such as drying, curing and freezing). In this regard, detailed information about the purposes for which PEF technique can be used in meats and seafoods has been tried to be given in this comprehensive review study.

scholarly journals Glycotyping and Specific Separation of Listeria monocytogenes with a Novel Bacteriophage Protein Tool Kit

2020 ◽  
Vol 86 (13) ◽  
Author(s):  
Eric T. Sumrall ◽  
Christian Röhrig ◽  
Mario Hupfeld ◽  
Lavanja Selvakumar ◽  
Jiemin Du ◽  
...  
Keyword(s):  
Listeria Monocytogenes ◽  
Receptor Binding ◽  
Food Industry ◽  
Binding Proteins ◽  
New Technologies ◽  
Teichoic Acid ◽  
Complex Nature ◽  
Glycosylation Pattern ◽  
Content Type ◽  
Novel Method

ABSTRACT The Gram-positive pathogen Listeria monocytogenes can be subdivided into at least 12 different serovars, based on the differential expression of a set of somatic and flagellar antigens. Of note, strains belonging to serovars 1/2a, 1/2b, and 4b cause the vast majority of foodborne listeriosis cases and outbreaks. The standard protocol for serovar determination involves an agglutination method using a set of sera containing cell surface-recognizing antibodies. However, this procedure is imperfect in both precision and practicality, due to discrepancies resulting from subjective interpretation. Furthermore, the exact antigenic epitopes remain unclear, due to the preparation of the absorbed sera and the complex nature of polyvalent antibody binding. Here, we present a novel method for quantitative somatic antigen differentiation using a set of recombinant affinity proteins (cell wall-binding domains and receptor-binding proteins) derived from a collection of Listeria bacteriophages. These proteins enable rapid, objective, and precise identification of the different teichoic acid glycopolymer structures, which represent the O-antigens, and allow a near-complete differentiation. This glycotyping approach confirmed serovar designations of over 60 previously characterized Listeria strains. Using select phage receptor-binding proteins coupled to paramagnetic beads, we also demonstrate the ability to specifically isolate serovar 1/2 or 4b cells from a mixed culture. In addition, glycotyping led to the discovery that strains designated serovar 4e actually possess an intermediate 4b-4d teichoic acid glycosylation pattern, underpinning the high discerning power and precision of this novel technique. IMPORTANCE Listeria monocytogenes is a ubiquitous opportunistic pathogen that presents a major concern to the food industry due to its propensity to cause foodborne illness. The Listeria genus contains 15 different serovars, with most of the variance depending on the wall-associated teichoic acid glycopolymers, which confer somatic antigenicity. Strains belonging to serovars 1/2 and 4b cause the vast majority of listeriosis cases and outbreaks, meaning that regulators, as well as the food industry itself, have an interest in rapidly identifying isolates of these particular serovars in food processing environments. Current methods for phenotypic serovar differentiation are slow and lack accuracy, and the food industry could benefit from new technologies allowing serovar-specific isolation. Therefore, the novel method described here for rapid glycotype determination could present a valuable asset to detect and control this bacterium.

scholarly journals Impact of Innovative Technologies on the Content of Vitamin C and Its Bioavailability from Processed Fruit and Vegetable Products

Antioxidants ◽  
2021 ◽  
Vol 10 (1) ◽  
pp. 54
Author(s):  
Monika Mieszczakowska-Frąc ◽  
Karolina Celejewska ◽  
Witold Płocharski
Keyword(s):  
High Pressure ◽  
Vitamin C ◽  
Electric Fields ◽  
New Technologies ◽  
High Pressure Processing ◽  
Food Preservation ◽  
Fruit And Vegetable ◽  
Negative Effects ◽  
Minimal Processing ◽  
Processing Technologies

Nowadays, thermal treatments are used for extending the shelf-life of vegetable and fruit products by inactivating microorganisms and enzymes. On the other hand, heat treatments often induce undesirable changes in the quality of the final product, e.g., losses of nutrients, color alterations, changes in flavor, and smell. Therefore, the food industry is opening up to new technologies that are less aggressive than thermal treatment to avoid the negative effects of thermal pasteurization. Non-thermal processing technologies have been developed during the last decades as an alternative to thermal food preservation. Processing changes the structure of fruit and vegetables, and hence the bioavailability of the nutrients contained in them. In this review, special attention has been devoted to the effects of modern technologies of fruit and vegetable processing, such as minimal processing (MPFV), high-pressure processing (HPP), high-pressure homogenization (HPH), ultrasounds (US), pulsed electric fields (PEF), on the stability and bioavailability of vitamin C.

Analysis of inventories of production enterprise

2021 ◽  
pp. 140-148
Author(s):  
Olga Bunda ◽  
Tetyana Vityuk
Keyword(s):  
Development Strategy ◽  
Food Industry ◽  
New Technologies ◽  
Material Consumption ◽  
New Markets ◽  
Analysis Calculation ◽  
Analytical Procedures

The purpose of the article is to analyze the inventories of the production enterprise and determine the directions of its development strategy. The methodology consists in the use of the following methods: grouping and comparison of indicators in the implementation of horizontal and vertical analysis, calculation of deviations by years; methods of coefficient analysis; generalization of the obtained results. The scientific novelty of the work is to improve the analysis of the production enterprise. Conclusions. The analysis of the activity of the production enterprise showed that one of the leading fields of the food industry of Ukraine is the bakery field. The researched enterprise constantly introduces new technologies into production, as a result the need for quantity of materials decreases, therefore material consumption decreases, and also quality of production increases, new markets are mastered, etc. Keywords: analysis, analytical procedures, production enterprise, profitability.

A comprehensive review of algal biochar for soil improvement: bottlenecks and opportunities

2021 ◽  
Author(s):  
Jiacheng Sun ◽  
Ondrej Masek
Keyword(s):  
Climate Change ◽  
Environmental Sustainability ◽  
Carbon Capture And Storage ◽  
Soil Improvement ◽  
Chemical Oxidation ◽  
Chemical Compositions ◽  
Mineral Contents ◽  
Comprehensive Review ◽  
Positive Effects ◽  
Algal Biochar

<p>In recent years, the rapid increase of CO<sub>2</sub> emission in the atmosphere and the resulting issues such as global warming and climate change have now become significant barriers to environmental sustainability. Although fossil CO<sub>2</sub> emissions have decreased in some of the world's largest emitters, including 11% in the EU, 12% in the US and 1.7% in China annually, the estimated global CO<sub>2</sub> emission amount still reached 40 G tonnes in 2020. The purpose of studying biochar produced by pyrolysis is essential to develop the knowledge of carbon cycles and nutrient components in soil. Among all types of feedstocks, algae grow incredibly rapidly compared to other biological materials, about 500-1500 times higher, which will boot the carbon sequestration rate. Therefore, the study of algal biochar production through pyrolysis has great significance for migrating climate change and developing carbon capture and storage.</p><p>This study focuses on a comprehensive review of previous literature on conventional and advanced macroalgae and microalgae pyrolysis for producing biochar and related valuable by-products like bio-oil and bio-syngas, aiming to establish a state-of-the-art of algal biochar for different soil-related applications and demonstrate the bottlenecks and opportunities. Specifically, a thorough comparison of algae species (20 microalgae and 20 macroalgae) is developed to benefit future researchers, involving chemical compositions, proximate analysis, solid-product fraction, physical properties and chemical properties. Redox conditions, surface functional groups and pH conditions are determined in lab-scale. Moreover, different algal biochar applications on soil and plant are analysed to optimise the commercial value of algal biochar, including soil conditioner, compositing additives, carrier for fertilisers, manure treatment and stable blending. Due to the abundant mineral contents (0.23-1.21% Na, 0.03-2.92% K, 0.75-7.17% Al, 0.19-1.24% Mg, 6.5-7% Ca and 0.04-0.69% Fe) of algal biochar, this study not only reviews the positive effects on soil improvement but also negative effects such as phytotoxic effect and heavy-metal pollution. A laboratory-based chemical oxidation approach (Edinburgh Stability Tool) is used to assess relatively long-term biochar stability and the influence of nutrient cycling. The optimal pyrolysis conditions (temperature, retention time and heating rate) and potential future commercial applications are obtained through the comprehensive review of algal biochar for soil improvement.    </p>

scholarly journals Modern Educational Technologies and National Interests

2021 ◽  
Vol 12 (6) ◽  
pp. 1348-1355
Author(s):  
Emin Garibli, Aysel Garibli
Keyword(s):  
Lifelong Learning ◽  
New Technologies ◽  
Mother Tongue ◽  
Educational Technologies ◽  
Negative Effects ◽  
National Interests ◽  
Positive Effects ◽  
Remote Training ◽  
The Right ◽  
Effective Use

As we know, one of the lifelong learning forms, which is the correspondence education, has received a wide circulation in our country. However, we have recently mentioned that the type of education should be adapted to modern conditions. As a way out from this situation, the article analyzed the specifics of the distance and supplementary education in the world and the stages of development. Mechanisms of application of existing educational technologies in Azerbaijan were studied. In order to achieve the goals mentioned in the article, the relevant legislation of Azerbaijan has been prepared and recommendations for institutional reforms have been prepared. In the context of globalization, the development of new technologies has negative effects, though there are positive effects. The strengthening of globalization leads to the inequality of development among countries, the sharp differences in the living standards of the population, the escalation of language, religion, traditions and, ultimately, the weakening of national state institutions. In this case, the protection and development of the state language is of great importance and special attention should be paid to this problem. At the end of the article, we came to the problem from another aspect, and we believe that if we use the right technologies properly and precisely, it can be achieved through the promotion of mother tongue.  Our compatriots living abroad will be able to acquire new knowledge and will not forget and develop their mother tongue with effective use of remote training technologies. Millions of our compatriots living abroad will be able to benefit from these advantages. In order to achieve this, it is important to use the modern IT technologies' innovations as well as the effective use of language teaching methods for language development carried out by linguists. We believe that there is a relationship between these two factors, and when analyzing lifelong learning issues, there is a need for two aspects. At the end, it should be noted that we have to analyze the problem from different perspectives and make suggestions.

scholarly journals The internationalisation of the Spanish food industry: the home market effect and European market integration

2015 ◽  
Vol 13 (3) ◽  
pp. e0104 ◽  
Author(s):  
Raul Serrano ◽  
Nieves García-Casarejos ◽  
Salvador Gil-Pareja ◽  
Rafael Llorca-Vivero ◽  
Vicente Pinilla
Keyword(s):  
European Union ◽  
Market Integration ◽  
Food Industry ◽  
Home Market ◽  
The European Union ◽  
Home Market Effect ◽  
Market Effect ◽  
Positive Effects ◽  
Food And Drink

<p>The objective of this study was to analyse, from a long-term perspective, the factors determining the process of the internationalisation of the Spanish agrifood industry. The paper concentrates on the empirical verification of the existence of a home market effect in the food and drink industries in Spain and on the effects on trade flows of integration into the European Union. With this aim in mind, we took into account the latest contributions to the estimation of the gravity equation for a sample of export flows from 13 agrifood subsectors between 1970 and 2012, with a destination of 175 markets. From the results of the study the existence of the “home market effect” stands out as the determining factor of the increasing process of internationalisation in the majority of the subsectors of the food industry. On this point, the presence of this effect is remarkable in the most dynamic industries, where the process of restructuring caused by the development of the internal market was more intense. Furthermore, the influence of the process of European integration has been shown by the literature to be a very important factor. Our results qualify in part the results of previous studies, since the positive effect appeared later than expected. The positive effects did not appear until the completion of the process of transition by the dismantling of the barriers established in the treaty of accession to the European Union.</p>

scholarly journals A Systematic Review on Detraining Effects after Balance and Fall Prevention Interventions

2021 ◽  
Vol 10 (20) ◽  
pp. 4656
Author(s):  
Shaghayegh Modaberi ◽  
Esmaeel Saemi ◽  
Peter A. Federolf ◽  
Steven van Andel
Keyword(s):  
Systematic Review ◽  
Older Adults ◽  
Fall Prevention ◽  
Intervention Programs ◽  
Positive Effects ◽  
Specific Focus ◽  
The World ◽  
Prevention Interventions ◽  
Review Study

Since the COVID-19 pandemic hit, lockdowns have been implemented to fight off infections in countries around the world. Whilst this measure is without a doubt effective against spreading infection, it might also decrease participation in exercise. For older adults, exercise is particularly important in the prevention of falls, and sudden detraining because of a lockdown or due to other causes might have detrimental consequences. This systematic review study aims to assess what is currently known on detraining effects for balance outcomes. Nine studies were included within this review. Results suggest that detraining effects could already be significant as early as 4 weeks after stopping the intervention. Programs that specifically focus on improving balance were more robust against detraining, with most positive effects still being present after 8 weeks. However, even with a specific focus on balance, studies started to show some signs of detraining. The current study is limited by the low number of included studies in the review, indicating a need to further confirm these results.

PROSPECTS OF HONEY PRODUCTION AND ITS USE IN FOOD TECHNOLOGY

2019 ◽  
Author(s):  
М.В. СЕМЧЕНКО ◽  
Л.С. ЖУНЕВА ◽  
И.С. МИЛЕНТЬЕВА
Keyword(s):  
Food Industry ◽  
New Technologies ◽  
Raw Materials ◽  
Raw Material ◽  
Food Technology ◽  
Honey Production ◽  
Valuable Product ◽  
The Russian Federation ◽  
Production Dynamics ◽  
Important Branch

Рассмотрены инновационные технологии продуктов на основе меда. Установлено, что мед как сырье достаточно востребован в пищевой промышленности, а разработка новых технологий с использованием этого ценного продукта требует увеличения объема его производства. Проанализированы динамика производства меда в Российской Федерации в 2007–2017 гг., объемы экспорта и импорта меда в нашей стране за период 2014–2018 гг., а также указаны основные проблемы пчеловодства как одной из важнейшей отрасли сельского хозяйства, поставляющей ценное сырье для пищевой промышленности. Innovative technologies of products on base of honey were considered. It is established that honey as a raw material is in demand in the food industry, and the development of new technologies with using this valuable product requires an increase of it production. Dynamics of honey production in the Russian Federation in 2007–2017, volumes of export and import of honey in our country for the period 2014–2018 are analyzed, and also the main problems of beekeeping as one of the most important branch of agriculture supplying valuable raw materials for the food industry are specified.

Life Cycle Energy Assessment of a Typical Marble Processing Plant

2019 ◽  
Vol 10 (1) ◽  
pp. 31-45
Author(s):  
Bhargav Prajwal ◽  
Harlal S. Mali ◽  
Ravindra Nagar
Keyword(s):  
Co2 Emissions ◽  
Production Efficiency ◽  
Educational Software ◽  
New Technologies ◽  
Substantial Reduction ◽  
Evaluation Methodology ◽  
Processing Plant ◽  
Productivity Cost ◽  
Environmental Indices ◽  
Low Efficiency

This article describes how marble is one of the most important stone resources in terms of durability. It is aesthetically pleasing, and a decorative material used by many architects, as well as plays an important role in the economy of India. Most of the marble processing activities are performed by small and medium scale industries (SMEs) not only in India but worldwide. These industries have low efficiency and productivity due to lack of new technologies, high productivity cost and a lack of proper sustainable waste management systems, thereby increasing the waste generated during the processing stage. There is a significant need within the sector for increasing production efficiency, combined with the need of a substantial reduction in waste generated that can be achieved by endorsing technological innovations. This is in addition to following best available processing practices, incorporating energy saving technologies and modernizing the sectors management and organization structure which will substantially increase efficiency as well as production. This article provides a systematic approach for assessing the current energy and present environment status of a typical SME processing units of Rajasthan area, and proposes measures for meeting cleaner production principles. An evaluation methodology was developed considering the realistic plant operation scenarios. The total energy inputs for processing the products with their appropriate environmental indices like CO2 emissions were calculated. Alternatively, the CO2 emissions were also calculated by Gabi educational software for different industries and the best way of reducing the energy consumption is suggested by following alternate source of energy.

scholarly journals A Comprehensive Review on Corn Starch-Based Nanomaterials: Properties, Simulations, and Applications

Polymers ◽  
2020 ◽  
Vol 12 (9) ◽  
pp. 2161
Author(s):  
Chella Perumal Palanisamy ◽  
Bo Cui ◽  
Hongxia Zhang ◽  
Selvaraj Jayaraman ◽  
Gothandam Kodiveri Muthukaliannan
Keyword(s):  
Zea Mays ◽  
Food Industry ◽  
Zea Mays L ◽  
Corn Starch ◽  
Food Crops ◽  
Natural Polymer ◽  
Comprehensive Review ◽  
Commercial Scale ◽  
Wide Range ◽  
Alternative Materials

Corn (Zea mays L.) is one of the major food crops, and it is considered to be a very distinctive plant, since it is able to produce a large amount of the natural polymer of starch through its capacity to utilize large amounts of sunlight. Corn starch is used in a wide range of products and applications. In recent years, the use of nanotechnology for applications in the food industry has become more apparent; it has been used for protecting against biological and chemical deterioration, increasing bioavailability, and enhancing physical properties, among other functions. However, the high cost of nanotechnology can make it difficult for its application on a commercial scale. As a biodegradable natural polymer, corn starch is a great alternative for the production of nanomaterials. Therefore, the search for alternative materials to be used in nanotechnology has been studied. This review has discussed in detail the properties, simulations, and wide range of applications of corn starch-based nanomaterials.

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