scholarly journals Effects of Citrus Peel Hydrolysates on Retrogradation of Wheat Starch

Foods ◽  
2021 ◽  
Vol 10 (10) ◽  
pp. 2422
Author(s):  
Ho-Young Park ◽  
A-Reum Ryu ◽  
Ha Ram Kim ◽  
Kwang-Soon Shin ◽  
Jung Sun Hong ◽  
...  
Keyword(s):  
Food Industry ◽  
Inhibitory Effect ◽  
Pasting Properties ◽  
Wheat Starch ◽  
Bread Staling ◽  
Citrus Peel ◽  
Starch Gel ◽  
Quality Of Food ◽  
Positive Effect

Retrogradation is the principal cause for bread staling and, therefore, it has attracted a lot of interest from the food industry. In this study, the inhibitory effect of citrus peel hydrolysates (CPH) on retrogradation of wheat starch (WS) in the presence of sucrose was investigated. The pasting properties showed that further addition of CPH caused a lower setback value than the addition of sucrose alone. Hardness of the gel, retrograded at 4 °C for five days, showed a similar tendency, which was reduced more in CPH addition than WS itself or sucrose addition alone. The low retrogradation enthalpy of the CPH including starch gel also indicated the positive effect of CPH on retarding retrogradation. These results suggested that incorporation of CPH in starch-based foods would be effective for inhibiting retrogradation, preventing the deterioration of the quality of food products.

scholarly journals Maintaining the Appropriate Level of Quality in the Aspect of Machinery and Equipment Safety in Food Industry

2019 ◽  
Vol 1 (1) ◽  
pp. 124-130
Author(s):  
Agata Kielesińska ◽  
Miroslav Pristavka
Keyword(s):  
Food Industry ◽  
Quality Criteria ◽  
Legal Standards ◽  
Equipment Safety ◽  
Number Of Factors ◽  
Wide Range ◽  
Production Distribution ◽  
Production Technologies ◽  
Quality Of Food

Abstract In the paper, the problem and importance of maintaining an appropriate level of quality in relation to labor protection in the light of EU and national legal standards have been presented. Maintenance of machines and, consequently, stability in the field of process quality is identified on the basis of specific management requirements according the machinery safety in food industry, also with respect to the sphere of their construction, production, distribution, and in particular exploitation. The food industry on global markets is characterized by a large variety of consumers. Therefore, both needs and requirements can have a very wide range, also with regard to quality criteria, care for the natural environment, development of technologies as well as new products introduction. Trends defining dynamics and competition in the food industry include a large number of factors, that require effective management, e.g.: quality ingredients of foodstuffs, preparation of products, maximum product safety as a measure of quality, application of modern production technologies (fast filling and packaging installations). Care for the safety of machinery and equipment used in industry and food processing is a guarantee of manufacturing products of the highest nutritional quality for consumers. With regard to ensuring the safety and quality of food products, in the paper the general principles in risk assessment and the technical measures to improve the safety of machines during their use have been presented.

IMPACT OF PERCEIVED QUALITY ON CONSUMER ATTITUDE IN FOOD INDUSTRY OF PAKISTAN

2019 ◽  
Vol 3 (3) ◽  
pp. 181-198
Author(s):  
Turab KHAN ◽  
Naushad AHMED ◽  
Hafiz Ishtiaque HUSSAIN
Keyword(s):  
Food Industry ◽  
Perceived Quality ◽  
Future Research ◽  
Consumer Attitude ◽  
Linear Regression Method ◽  
Brand Name ◽  
Research Papers ◽  
Quality Of Food ◽  
The Impact

Purpose: The purpose of this study is to identify the impact of perceived quality on consumer attitude in the food industry. Design/Methodology/Approach: With positive philosophy method, this study is based on Quantitative approach and the truthful data was collected by Surveys from the consumers of the food industry in Pakistan. The linear Regression method directed for the measurement. Findings: The results indicate the impact of perceived quality on consumer attitude in food industry which elaborate that there is a moderate impact of perceived quality on consumer attitude that indicates the significant relation among perceive quality on consumer attitude. Research limitation/Implication: The study is limited to consider only food industry, the result shows that there is a significant moderate impact of perceived quality on consumer attitude although, the data was collected from the consumers of Karachi. Implications: This study suggests local food industry about the attitude of consumer towards the quality of food whereas food industry can take benefit from this study to know the quality matters for the customers which they can start providing the quality food to increase their brand name & loyalty among  customers. Originality/Value: This study is carried out having seen the previous research papers although, from this study, the service quality in the food industry can be studied further for future research. Keywords:

Effect of sodium chloride solution on quality of 3D-printed samples molded using wheat starch gel

2021 ◽  
pp. 107197
Author(s):  
Luyao Zheng ◽  
Aiqing Ren ◽  
Rui Liu ◽  
Yanan Xing ◽  
Xiuzhu Yu ◽  
...  
Keyword(s):  
Sodium Chloride ◽  
Chloride Solution ◽  
Sodium Chloride Solution ◽  
Wheat Starch ◽  
Starch Gel ◽  
3D Printed

scholarly journals HACCP IN CLEAN FOOD PRODUCTION: AN OVERVIEW

2018 ◽  
Vol 6 (12) ◽  
pp. 128-134
Author(s):  
Degpal Singh ◽  
Anit Kumar ◽  
Amandeep Singh
Keyword(s):  
Food Industry ◽  
Hazard Analysis ◽  
Raw Material ◽  
Control Points ◽  
Waste Products ◽  
Seven Principles ◽  
Critical Control Points ◽  
Quality Of Food ◽  
Safe Food

For the food security of more than 1.3 billion people, India has to keep on producing more but safe food. Various techniques have been developed over the time for keeping a check on the quality of food. Of those, HACCP i.e., Hazard Analysis and Critical Control Points is one which ensures the quality of food during the production or the processing of food. HACCP is based on seven principles and is a risk management system that identifies, evaluates, and controls hazards (biological, chemical and physical) related to food safety throughout the food supply chain. The concept first came to light in 1960s and in India it started early in 2000. HACCP is a protocol for all the stakeholders involved in food industry for the production of safe food. As the HACCP lays emphasis on “Clean Production”, therefore, it ensures the use of every single resource whether it may be water, energy or any raw material in an efficient way leading to manufacture of a priced commodity and letting out less harmful and meager waste products.

scholarly journals Photoacoustic Spectroscopy in the Optical Characterization of Foodstuff: A Review

2019 ◽  
Vol 2019 ◽  
pp. 1-34 ◽  
Author(s):  
Claudia Hernández-Aguilar ◽  
Arturo Domínguez-Pacheco ◽  
Alfredo Cruz-Orea ◽  
Rumen Ivanov
Keyword(s):  
Literature Review ◽  
Food Industry ◽  
Optical Characterization ◽  
Spectroscopic Studies ◽  
Contaminated Food ◽  
Quality Of Food ◽  
New Applications ◽  
Wide Potential

In this review, the application of the photoacustic spectroscopy (PAS) is presented as an option to evaluate the quality of food. This technique is a type of spectroscopy based on photothermal phenomena, which allow spectroscopic studies. According to the literature review, it was found that its application is increasing in several countries. Spectroscopic studies carried out by employing PAS in the food industry include, among others, fruit, vegetables, condiments, grains, legumes, flours, “tortillas,” milk, water, eggs, etc. Additionally, this technique has been used to evaluate adulterated, irradiated, and contaminated food and so on. The literature review has shown the applicability of PAS to one of the problems of the real world, i.e., food quality assessment. Therefore, PAS can contribute in the future with a wide potential for new applications in the food agroindustry.

scholarly journals Potential Use of Elderberry (Sambucus nigra L.) as Natural Colorant and Antioxidant in the Food Industry. A Review

Foods ◽  
2021 ◽  
Vol 10 (11) ◽  
pp. 2713
Author(s):  
Rubén Domínguez ◽  
Mirian Pateiro ◽  
Paulo E. S. Munekata ◽  
Eva María Santos López ◽  
José Antonio Rodríguez ◽  
...  
Keyword(s):  
Bioactive Compounds ◽  
Food Industry ◽  
Sensory Quality ◽  
Functional Foods ◽  
Sambucus Nigra ◽  
Natural Sources ◽  
Natural Colorant ◽  
Positive Effect ◽  
Potential Use

The food industry, in response to current consumer demand for natural and functional foods, is constantly evolving and reformulating traditional products formulations. Thus, during the last decades, multiple natural sources have been investigated to replace the need to add synthetic additives. In addition, the use of natural sources can also increase the nutritional quality of the food. With this in mind, elderberry is used in the food industry for certain purposes. However, its potential is much higher than the number of applications it currently has. Its high content of anthocyanins, as well as other polyphenols and vitamins, means that it can be used by the food industry both as a colorant and as an antioxidant. In addition, the incorporation of these bioactive compounds results in functional foods, with a high antioxidant capacity. Moreover, the inclusion of elderberry products in foods formulation increases their shelf-life, but the correct amount and strategy for adding elderberry to food should be studied to ensure a positive effect on nutritional and technological properties without affecting (or improving) the sensory quality of foods. Therefore, this manuscript aims to review the main bioactive compounds present in elderberries, as well as their potential uses in the food industry.

scholarly journals The Overview of Food Technology to Process Soy Protein Isolate and Its Application toward Food Industry

2020 ◽  
Vol 4 (1) ◽  
pp. 12
Author(s):  
Made Astawan ◽  
Ayu P.G Prayudani
Keyword(s):  
Protein Content ◽  
Infant Formula ◽  
Soy Protein ◽  
Food Processing ◽  
Food Industry ◽  
Soy Protein Isolate ◽  
Protein Isolate ◽  
Protein Isolation ◽  
Quality Of Food

Soy protein isolate (SPI) is the purest form of protein from soybean with minimum protein content of 90%. Due to its high protein content, SPI is commonly used in food processing for improving the quality of food products, including infant formula. The use of SPI in infant formula is mainly designed for infant who cannot tolerate cow’s milk-based formula. This report reviews the benefit of using SPI in soy-based infant formula rather than soymilk from whole soybean itself. It will also review the technology of soy protein isolation which can result SPI for high quality infant formula, including the reducing of unfavourable ingredients which will ensure the safety of soy protein-based infant formula.

scholarly journals Possibilities for using plant extracts added to ruminant feed aimed at improving production results

2010 ◽  
Vol 64 (3-4) ◽  
pp. 207-218
Author(s):  
Svetlana Grdovic ◽  
Dragan Sefer ◽  
Branko Petrujkic
Keyword(s):  
Plant Extracts ◽  
Animal Feed ◽  
Positive Influence ◽  
Health Condition ◽  
Animal Origin ◽  
Scientific Investigations ◽  
Quality Of Food ◽  
Positive Effect ◽  
Production Characteristics

The use of plant extracts with the objective of improving production results and the quality of food articles of animal origin is an area which is acquiring increasing scientific importance. Numerous investigations carried out so far on ruminants and other species of domestic animals have been aimed at examining specific bioactive matter of plants. The results of these investigations have demonstrated a positive influence on the production results. A large number of data indicate that plant extracts added to animal feed contribute to increasing overall productivity. Furthermore, plant extracts as additives in animal feed have a positive effect also on the health condition of the animals. A large number of plants have characteristics which potentially improve consumption, digestibility and conversion of food, and also growth. Examinations have been performed of the effects of different plant extracts on food consumption, wool growth, growth and composition of the trunk, milk production, reproductive parameters, agents for wool shearing, preventing bloat, methane production, as well as the influence of plants on curbing nematode infestations of ruminants. This work presents a review of scientific investigations of different plant species and their effects on the production characteristics of ruminants. .

scholarly journals Shape Feature Extraction Techniques for Fruits: A Review

2021 ◽  
pp. 2425-2430
Author(s):  
Israa Mohammed Hassoon
Keyword(s):  
Feature Extraction ◽  
Food Industry ◽  
Automated System ◽  
Shape Feature ◽  
Extraction Techniques ◽  
Quality Estimation ◽  
Advantages And Disadvantages ◽  
Quality Of Food ◽  
Shape Feature Extraction

          Fruits sorting, recognizing, and classifying are essential post-harvest operations, as they contribute to the quality of food industry, thereby increasing the exported quantity of food. Today, an automated system for fruit classification and recognition is very important, especially when exporting to markets where quality of fruit must be high. In this study, the advantages and disadvantages of the various shape-based feature extraction algorithms and technologies that are used in sorting, classifying, and grading of fruits, as well as fruits quality estimation, are discussed in order to provide a good understanding of the use of shape-based feature extraction techniques.

QUALITY ASSESMENT OF MEAT PRODUCT BY MICROBIOLOGICAL INDICATORS

2020 ◽  
Vol 13 (4(50)) ◽  
pp. 95-102
Author(s):  
I. E. Labazava ◽  
E. I. Kozeltsava ◽  
E. A. Piatrova
Keyword(s):  
Food Industry ◽  
Meat Product ◽  
Meat Products ◽  
Food Products ◽  
Main Task ◽  
Meat Industry ◽  
Increased Risk ◽  
Quality Of Food ◽  
Processed Products

The meat industry takes a leading place among all branches of the food industry. At the same time, meat and its processed products are a serious factor in the spread and increased risk of listeriosis, salmonellosis, campylobacteriosis, botulism, poisoning with staphylococcal enterotoxin, escherichiosis, protozoa. One of the mandatory requirements for the quality of food products is their safety for human health and stability during storage and sale. Of particular importance to the consumer is the microbiological safety of food products, the provision of which is the main task of bacteriological control at enterprises producing meat and meat products

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