scholarly journals Roles of Proteins/Enzymes from Animal Sources in Food Quality and Function

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 1988
Author(s):  
Chenyan Lv ◽  
Chen Xu ◽  
Jing Gan ◽  
Zhenghui Jiang ◽  
Yumeng Wang ◽  
...  
Keyword(s):  
Food Quality ◽  
Food Processing ◽  
Sensory Quality ◽  
Antimicrobial Properties ◽  
Nutritional Properties ◽  
Binding Properties ◽  
Quality Of Food ◽  
Fishery Products ◽  
And Function

Animal proteins are good sources of protein for human, due to the composition of necessary amino acids. The quality of food depends significantly on the properties of protein inside, especially the gelation, transportation, and antimicrobial properties. Interestingly, various kinds of molecules co-exist with proteins in foodstuff, and the interactions between these can significantly affect the food quality. In food processing, these interactions have been used to improve the texture, color, taste, and shelf-life of animal food by affecting the gelation, antioxidation, and antimicrobial properties of proteins. Meanwhile, the binding properties of proteins contributed to the nutritional properties of food. In this review, proteins in meat, milk, eggs, and fishery products have been summarized, and polysaccharides, polyphenols, and other functional molecules have been applied during food processing to improve the nutritional and sensory quality of food. Specific interactions between functional molecules and proteins based on the crystal structures will be highlighted with an aim to improve the food quality in the future.

scholarly journals Analisis SWOT Pengolahan Makanan Pada Katering di Kecamatan Simokerto Surabaya Tahun 2019

2020 ◽  
Vol 18 (2) ◽  
Author(s):  
Sharen Liestya Santosa ◽  
Narwati . ◽  
Ernita Sari
Keyword(s):  
Development Strategy ◽  
Food Processing ◽  
Swot Analysis ◽  
Sampling Technique ◽  
Food Handlers ◽  
Evaluation Design ◽  
Research Activity ◽  
Routine Monitoring ◽  
Quality Of Food

        Jasaboga in producing food must pay attention to the quality of food to improve food quality need to process food that is in accordance with the requirements of food sanitation hygiene. So the purpose of this study is to assess the application of food processing to catering in Simokerto Subdistrict where the components of food processing such as food processing, food processing, food equipment, and food handlers are then analyzed using SWOT Analysis (Strength, Weakness, Opportunity, and Threats). The results of the SWOT analysis will produce a Food Processing Development Strategy for Catering.          This research is descriptive with research design using evaluation design with the aim of the results of this study used for improvement or improvement of activities / programs in catering. The location of the study was carried out in 3 catering in Surabaya Simokerto sub-district, using sampling techniques Total Sampling Technique. The research activity used an observation sheet to obtain data on the application of food processing at the catering district of Simokerto Surabaya.          Based on the results of the study, Food Processing catering in Simokerto Surabaya District in general is good and according to existing regulations such as Food Processing Places has a Good category of 78%, Food Processing has a Good category of 67%, Food Handlers have a Good category of 72% while Cookware has a sufficient category of 64% so that repairs need to be done. In improving catering food processing can be done by utilizing the strengths and opportunities that exist among them by conducting routine monitoring of the health center, counseling on food safety and food processing methods that are good and right, and for catering in Simokerto sub-district can implement the recommended development strategy to innovate on a variety of menus to increase consumer purchasing power, take advantage of technological advance as a media for promotion and register catering to health services to obtain Jasaboga sanitary hygiene certificates.Keywords: Food processing, SWOT Analysis and Food Processing development strategy

scholarly journals ANALISIS KUALITAS MAKANAN PADA SAAT BREAKFASTDI THE ALIGA HOTEL PADANG

2018 ◽  
Vol 10 (1) ◽  
pp. 95
Author(s):  
Ivony Tresia
Keyword(s):  
Data Collection ◽  
Food Quality ◽  
Sampling Technique ◽  
Validity And Reliability ◽  
Descriptive Data ◽  
Quality Requirements ◽  
Perishable Goods ◽  
Continue Research ◽  
Quality Of Food

Thisdstudy originated from the resultsiofiprevious studies where there were problems regarding the process of managing the procurement of perishable goods that did not have written procedures, the quality requirements of the material written and standardized in the hotel. To continue the problem where there are still problems related to food quality at breakfast at The Aliga Hotel Padang. This study aims to analyze food quality at breakfast at The Aliga Hotel Padang. This type of studyiisiquantitativepdescriptive. The population in this study were guests who stayed and breakfast at The Aliga Hotel Padang. The sampling technique used is purposive sampling. The totaliofisamplesiin this study amounted to 91 people. Data collection techniques were carried out by distributing questionnaires (questionnaires) using the Liker scale that has been tested for validity and reliability. Thenitheidata wereianalysisithrough data tabulation and descriptive data using percentages. Based on the research that has been done, the results obtained that the quality of food at breakfast at The Aliga Hotel Padang is in the category of enough with a percentage of 45.05%. It is recommended for other researchers to continue research on the quantity of food. Keywords: Food Quality, Breakfast

The influence of the structure of employees on sensory quality of restaurants' food

2014 ◽  
Vol 116 (3) ◽  
pp. 527-543 ◽  
Author(s):  
Dragan Tešanovic ◽  
Milovan Krasavcic ◽  
Bojana Miro Kalenjuk ◽  
Milijanko Portic ◽  
Snježana Gagic
Keyword(s):  
Sensory Quality ◽  
Second Phase ◽  
Content Type ◽  
Level Of Education ◽  
Third Phase ◽  
Practical Evaluation ◽  
Quality Of Food ◽  
The Impact ◽  
Practical Implications

Purpose – The aim of this paper is to determine the sensory quality of food in restaurants by professional food evaluators and to research the impact of education, age and number of employees on the quality of food. Design/methodology/approach – In the first phase five trained food tasters evaluated the sensory quality of food. In the second phase, the analysis of the structure of employees was done by establishing their level of education, age and number of employees. In the third phase the regression and correlation analysis was done with the aim to establish the impact of the level of education, age and number of employees on the sensory quality of food. Findings – The sensory evaluation has shown that the evaluated food is of moderate quality. Correlation matrix has shown that the education level of employees has a high impact on the sensory quality of food. There is a correlation between the number of employees, their age and their education. Practical implications – Obtained results are the indicators of the quality of food in restaurants in the region and they can serve for the improvement of quality. They have shown that education and staff training can contribute to a better quality of food. Established methodology can also contribute to the practical evaluation of quality. Originality/value – This paper is reflected on the specific application of methodology of the sensory analysis of food in restaurants. The paper pointed to the impact of employees on the sensory quality of food by statistical methods. Statistical results which point to the great impact of the level of education of employees on the sensory quality of food in restaurants are particularly valuable.

scholarly journals An Artificial Intelligence Approach Toward Food Spoilage Detection and Analysis

2022 ◽  
Vol 9 ◽  
Author(s):  
Ekta Sonwani ◽  
Urvashi Bansal ◽  
Roobaea Alroobaea ◽  
Abdullah M. Baqasah ◽  
Mustapha Hedabou
Keyword(s):  
Shelf Life ◽  
Food Quality ◽  
Food Spoilage ◽  
Sensors And Actuators ◽  
Food Grains ◽  
Alert Message ◽  
New Methodologies ◽  
Quality Of Food ◽  
Intelligence Approach

Aiming to increase the shelf life of food, researchers are moving toward new methodologies to maintain the quality of food as food grains are susceptible to spoilage due to precipitation, humidity, temperature, and a variety of other influences. As a result, efficient food spoilage tracking schemes are required to sustain food quality levels. We have designed a prototype to track food quality and to manage storage systems at home. Initially, we have employed a Convolutional Neural Network (CNN) model to detect the type of fruit and veggies. Then the proposed system monitors the gas emission level, humidity level, and temperature of fruits and veggies by using sensors and actuators to check the food spoilage level. This would additionally control the environment and avoid food spoilage wherever possible. Additionally, the food spoilage level is informed to the customer by an alert message sent to their registered mobile numbers based on the freshness and condition of the food. The model employed proved to have an accuracy rate of 95%. Finally, the experiment is successful in increasing the shelf life of some categories of food by 2 days.

scholarly journals Solar Cookers and Dryers: Environmental Sustainability and Nutraceutical Content in Food Processing

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2326
Author(s):  
Chiara Battocchio ◽  
Fabio Bruni ◽  
Giovanni Di Nicola ◽  
Tecla Gasperi ◽  
Giovanna Iucci ◽  
...  
Keyword(s):  
Environmental Sustainability ◽  
Food Processing ◽  
Phase Change Materials ◽  
Environmental Issues ◽  
Solar Light ◽  
General Description ◽  
History Of ◽  
Quality Of Food ◽  
Solar Rays

This work reviewed the state of the art concerning solar cookers and dryers used in food processing. The general description of solar cookers and dryers was presented, with a specific attention to the equipment where the cooking takes place with the contribution of the direct sunlight. Some insight about the history of design and development of devices that use solar light to process food were provided. The possibility to store the heat produced by solar light using Phase Change Materials was analyzed. Moreover, some “case-studies” were revised and discussed, in which solar light is efficiently used to dry or cook food, focusing on the quality of the food in terms of nutraceuticals content. The analyzed literature points out the necessity for further research about the effects produced by direct solar rays on different foods. The reliable data on this aspect will allow assessment of the quality of food transformation by solar cookers and dryers, adding a strong incentive to the development of such devices, up to now primarily motivated by energy-saving and environmental issues.

Characterization of β-Cyclodextrin-Thymol Inclusion Complexes

2011 ◽  
Vol 233-235 ◽  
pp. 1766-1773
Author(s):  
Xiang Hua Chai ◽  
Ruo Hui Lin ◽  
Ke Gang Wu ◽  
Shu Ri Li
Keyword(s):  
Inclusion Complexes ◽  
Water Solution ◽  
Molecular Size ◽  
High Energy ◽  
Saturated Water Solution ◽  
Quality Of Food ◽  
And Function ◽  
Type Crystal

Thymol had been confirmed to be applied to prevent the growth of bacteria and function as an antioxidant to maintain the quality of food products. It is known that a number of components of essential oils including thymol are suitable to form inclusion complexes with β-Cyclodextrin, since they fit the hydrophobic cavity tightly. The β-cyclodextrin-thymol(β-CD-thymol) inclusion complexes were prepared by the saturated water solution method. SEM results showed that the lattice of β-CD-thymol inclusions was different from hydrogen-bond-type crystal lattice of β-CD and β-CD-water inclusions; the disappearance of high-energy water molecules in the β-CD cavity was observed from SAT data; the aromatic ring of the thymol was included in the β-CD cavity, according to the FTIR data. Besides, according to the calculation of chemical structure, molecular size of thymol was estimated. These results supported a successful formation of the inclusion and the preliminary structure of host-guest inclusions was constructed, indicating the -CH3 is close to the β-CD narrower rim, while the -CH2 and OH group is close to the wide one.

SAFETY AND QUALITY OF FOOD ON THE POLISH MARKET AFTER EUROPEAN UNION ACCESSION

2019 ◽  
Vol XXI (4) ◽  
pp. 223-232
Author(s):  
Stanisław Kowalczyk
Keyword(s):  
European Union ◽  
Food Safety ◽  
Food Quality ◽  
Environmental Changes ◽  
Economic Security ◽  
Economic Market ◽  
Quality Of Food ◽  
Sanitary Conditions ◽  
Food Safety And Quality

The aim of this study is to investigate how the level of food safety and quality in Poland has changed after European Union accession. Poland’s accession to EU structures resulted in a number of economic, market and environmental changes. One of the most important areas of these changes is the food production and consumer supply sector. The conducted research is based on the results of controls performed by the main food control institutions in Poland. Research covers the areas of food quality and scale of irregularities revealed by control institutions, leading to changes in the level of food safety in terms of the health threats and economic security of consumers resulting from food falsification. Studies have shown that in the post-accession period, significant and multidirectional changes in the above-mentioned scope have taken place. Despite the proven presence of food with improper sanitary conditions, the Polish consumer is unlikely to be concerned about this. The situation is much worse in terms of economic security and food quality. The scale of irregularities in this respect is significant, and as the last years of the analyzed period show (after 2015), the phenomenon of decreasing food quality and even food falsification is growing.

Effect of Chemical Cleaning Agents and Commercial Sanitizers on ATP Bioluminescence Measurements

1999 ◽  
Vol 62 (1) ◽  
pp. 86-90 ◽  
Author(s):  
TRACY A. GREEN ◽  
SCOTT M. RUSSELL ◽  
DANIEL L. FLETCHER
Keyword(s):  
Quaternary Ammonium ◽  
Food Processing ◽  
Relative Light Unit ◽  
Control Groups ◽  
Chemical Cleaning ◽  
Cleaning Agents ◽  
Atp Bioluminescence ◽  
Quality Of Food ◽  
Recommended Level

Nine chemical cleaning agents at three concentrations were studied to determine the effect on ATP bioluminescence measurements from pure ATP (PATP) and ATP from chicken exudate (CJATP). The nine commercial cleaning and sanitizing chemicals were concentrated foaming acid (FA), acid sanitizer (AS), iodine cleaner–disinfectant (ZI), alkaline cleaner–degreaser (PC), chlorinated alkaline cleaner (CA), chlorinated sanitizer (CS), quaternary ammonium (QA), antibiofilm agent (AB), and acidic peroxygen sanitizer (HP). Effect was reported as a percent change from the log10 relative light unit (LRLU) measurements of the control groups. All cleaners and sanitizers were tested at one-tenth of the manufacturer's recommended level (MRL), MRL, and two times MRL. FA, PC, and CA at all three concentrations significantly decreased PATP and CJATP LRLU. AS decreased PATP and CJATP LRLU at 200 and 400 ppm quaternary ammonium. ZI decreased PATP LRLU at MRL or greater, while CJATP LRLU were decreased by all concentrations of ZI tested. CS decreased PATP LRLU in a dose-dependant manner; however, for CJATP, LRLU decreased slightly at the two lower concentrations but were not affected by 1,200 ppm CS. QA at MRL or above for PATP or at all concentrations for CJATP significantly increased LRLU. AB decreased LRLU at all concentrations tested for PATP or at MRL or greater for CJATP. HPA at MRL or greater for PATP or at all concentrations for CJATP significantly reduced LRLU. These results demonstrate that commercial sanitizers and cleansers may squelch or increase LRLU measurements when the chemical comes into direct contact with the ATP bioluminescence reagents. Hence, when using ATP bioluminescence as a means of determining sanitary quality of food-processing equipment, it is essential to consider the type and concentration of chemical cleaner or sanitizer being used on the equipment prior to testing.

scholarly journals TANGGUNG JAWAB PABRIK RUMAHAN PENGELOLA OTAK-OTAK DI SUKABUMI TERKAIT DENGAN PENGGUNAAN BAHAN BERACUN DALAM PRODUK PANGAN

2019 ◽  
Vol 6 (1) ◽  
pp. 1012-1034
Author(s):  
Masyitha Shalatine Tewa
Keyword(s):  
Food Quality ◽  
Food Supply ◽  
Quality Standards ◽  
Hazardous Materials ◽  
Food Products ◽  
Consumer Rights ◽  
Quality Of Food

One measure of the welfare of the Indonesian people depends on the quality of food and food supply for the community. This is indirectly related to the rights that consumers have. Consumer rights recognized by producers will make producers more careful about producing their goods and or services. But the fact is not all consumers understand their rights. Therefore producers tend to use this situation as land to gain more profits. When consumers get a loss for goods and or services produced by producers, consumers are indirectly forced to accept losses made by producers. On this basis, this study outlines the responsibility of producers for consumers who are harmed. This study focuses on the responsibility of food producers on food products produced, if the goods and or services produced harm consumers. Therefore, it is related to food products to quality standards and food quality. This study uses a normative juridical type, where the processing of legal materials is carried out in literature. The results obtained from this study are that the producers of the brains in sukabumi, Rika, are proven to produce their brains with hazardous materials, after the police found the basic ingredients of rotten fish, dangerous additives namely borax, and ready-made dough to be marketed to the surrounding market. The use of this material is not in accordance with statutory provisions.

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