scholarly journals The Alert Collector: From Farm to Pantry: Canning and Food Preservation Resources

2017 ◽  
Vol 56 (3) ◽  
pp. 172 ◽  
Author(s):  
Deborah Lee
Keyword(s):  
Food Preservation ◽  
Academic Programs ◽  
Food Science ◽  
Column Editor ◽  
Web Resources ◽  
Wide Range ◽  
Current Events

“Foodways” generally refers to the “study of what, how, and why we eat with emphasis on food events as much as the food itself,” according to Lexicon of Food.1 Canning is definitely a “food event.” I recall watching my mother spend hours in the kitchen, tending large enameled pots full of Mason jars containing beets, tomatoes, dill pickles, and more. With that, I am pleased to introduce “From Farm to Pantry: Canning and Food Preservation Resources” by Deborah Lee. She has gathered a great list of items for any selector seeking to support both the budding home canner and academic programs in food science and foodways. This is obviously a topic that Lee is passionate about and she has helpfully broken the resources down into comprehensive guides to canning, “small batch” canning, specialized guides, and web resources. As this is my first column as editor of the Alert Collector, I would be remiss in not explaining what I hope to accomplish. I daresay it is not that different from past editors: to select topics that are useful to libraries of all types and which are timed to align with current events. I also hope to offer a wide range of topics. My first call for columns, sent out to several different email lists and posted online, exceeded my expectations with more than twenty topic ideas. I am grateful that my library colleagues are willing to contribute to a popular column.—Editor

scholarly journals Overview of the Genetic Diversity of African Macrotermes (Termitidae: Macrotermitinae) and Implications for Taxonomy, Ecology and Food Science

Insects ◽  
2021 ◽  
Vol 12 (6) ◽  
pp. 518
Author(s):  
Bronwyn Egan ◽  
Zwannda Nethavhani ◽  
Barbara van Asch
Keyword(s):  
Negative Impact ◽  
Phylogenetic Reconstruction ◽  
Morphological Characters ◽  
Food Science ◽  
Cryptic Diversity ◽  
African Species ◽  
Genetic Groups ◽  
Wide Range ◽  
Coi Sequences ◽  
High Level

Macrotermes termites play important ecological roles and are consumed by many communities as a delicacy and dietary complement throughout Africa. However, lack of reliable morphological characters has hampered studies of Macrotermes diversity in a wide range of scientific fields including ecology, phylogenetics and food science. In order to place our preliminary assessment of the diversity of Macrotermes in South Africa in context, we analysed a comprehensive dataset of COI sequences for African species including new and publicly available data. Phylogenetic reconstruction and estimates of genetic divergence showed a high level of incongruity between species names and genetic groups, as well as several instances of cryptic diversity. We identified three main clades and 17 genetic groups in the dataset. We propose that this structure be used as a background for future surveys of Macrotermes diversity in Africa, thus mitigating the negative impact of the present taxonomic uncertainties in the genus. The new specimens collected in Limpopo fell into four distinct genetic groups, suggesting that the region harbours remarkable Macrotermes diversity relative to other African regions surveyed in previous studies. This work shows that African Macrotermes have been understudied across the continent, and that the genus contains cryptic diversity undetectable by classic taxonomy. Furthermore, these results may inform future taxonomic revisions in Macrotermes, thus contributing to advances in termitology.

scholarly journals McGill University and Quebec City in the 1960s

Fontanus ◽  
2013 ◽  
Vol 13 ◽  
Author(s):  
Peter F. McNally
Keyword(s):  
Academic Programs ◽  
Western World ◽  
Quebec City ◽  
Secondary Sources ◽  
Adequate Funding ◽  
Political Upheaval ◽  
Physical Plant ◽  
Wide Range ◽  
Mcgill University ◽  
The 1960S

In Canada and throughout the Western world, the 1960s was a tumultuous decade of student unrest and social/political upheaval. For Quebec, the 1960s was also the decade of la Revolution tranquille/Quiet Revolution, when francophone society’s self-definition underwent fundamental change. For McGill University, the decade’s changing environment required enormous adaptation: maintaining and extending academic programs and standards, restructuring governance and administration, expanding the physical plant, accommodating growing enrolment, seeking adequate funding, and adjusting to Quebec’s changing reality. A wide range of primary and secondary sources is available in recounting the story of McGill’s role in Quebec during the 1960s.ResuméAu Canada ainsi que partout ailleurs dans le monde occidental, les années 1960 furent une décénnie d’agitation étudiante et de perturbations sociales et politiques. Au Québec, les années 1960 furent aussi la décénnie de la Révolution tranquille, durant laquelle la manière dont la société francophone se définissait elle-même a subi un changement fondamental. Dans le cas de l’Université McGill, les transformations de l’environnement durant cette période ont nécessité énormément d’adaptation: le maintien et l’expansion des programmes et des normes académiques, la restructuration de la gouvernance et de l’administration, l’agrandissement des installations, l’accomodation du nombre croissant d’inscriptions, les efforts déployés pour assurer un financement adéquat, et l’ajustement de l’Université aux changements vécus par le Québec. Un large éventail de documentation primaire et secondaire est disponible pour relater l’histoire du rôle de McGill au Québec durant les années 1960.

Non-Thermal Food Preservation Methods in the Meat Industry

2020 ◽  
pp. 44-64
Author(s):  
Basak Gokce Col ◽  
Sergen Tuggum ◽  
Seydi Yıkmış
Keyword(s):  
Cold Plasma ◽  
Meat Products ◽  
Food Preservation ◽  
Enzymatic Reactions ◽  
Meat Industry ◽  
Chemical Additives ◽  
Preservation Methods ◽  
Wide Range ◽  
Meat Preservation ◽  
Novel Approaches

The most commonly used meat preservation methods include cooling, freezing, drying, vacuum packing, and curing. Meat quality is impaired by a wide range of changes including physical, chemical, microbiological, and enzymatic reactions. Food manufacturers focus on processes that require fewer chemical additives to meet the increased demand of consumers and to obtain more natural, healthy, and nutritious meat products. Non-thermal food preservation methods are one of the new trends to minimise thermal effects on texture, nutritional value, and flavor losses of meats. The chapter focuses on two novel approaches; non-thermal (Pulsed Electric Field) and Atmospheric Pressure Cold Plasma (APCP) Technologies.

scholarly journals Applications of Plasma-Liquid Systems: A Review

Materials ◽  
2019 ◽  
Vol 12 (17) ◽  
pp. 2751 ◽  
Author(s):  
Fatemeh Rezaei ◽  
Patrick Vanraes ◽  
Anton Nikiforov ◽  
Rino Morent ◽  
Nathalie De Geyter
Keyword(s):  
Environmental Remediation ◽  
Solution Treatment ◽  
Research Field ◽  
Food Preservation ◽  
Processing Power ◽  
Wide Range ◽  
Liquid Systems ◽  
Food Applications ◽  
Processing Water ◽  
Nanomaterial Processing

Plasma-liquid systems have attracted increasing attention in recent years, owing to their high potential in material processing and nanoscience, environmental remediation, sterilization, biomedicine, and food applications. Due to the multidisciplinary character of this scientific field and due to its broad range of established and promising applications, an updated overview is required, addressing the various applications of plasma-liquid systems till now. In the present review, after a brief historical introduction on this important research field, the authors aimed to bring together a wide range of applications of plasma-liquid systems, including nanomaterial processing, water analytical chemistry, water purification, plasma sterilization, plasma medicine, food preservation and agricultural processing, power transformers for high voltage switching, and polymer solution treatment. Although the general understanding of plasma-liquid interactions and their applications has grown significantly in recent decades, it is aimed here to give an updated overview on the possible applications of plasma-liquid systems. This review can be used as a guide for researchers from different fields to gain insight in the history and state-of-the-art of plasma-liquid interactions and to obtain an overview on the acquired knowledge in this field up to now.

Chitosan based antimicrobial films for food packaging applications

e-Polymers ◽  
2008 ◽  
Vol 8 (1) ◽  
Author(s):  
Shipra Tripathi ◽  
G. K. Mehrotra ◽  
P. K. Dutta
Keyword(s):  
Antimicrobial Activity ◽  
Food Packaging ◽  
Antimicrobial Properties ◽  
Food Preservation ◽  
Pathogenic Microorganisms ◽  
Packaging System ◽  
Antimicrobial Packaging ◽  
Wide Range ◽  
Chitosan Films ◽  
Antimicrobial Films

AbstractAntimicrobial packaging is one of the most promising active packaging systems. Antimicrobial packaging is the packaging system that is able to kill or inhibit spoilage and pathogenic microorganisms that are contaminating foods. A tremendous effort has been made over the last decade to develop and test films with antimicrobial properties to improve food safety and shelf life. For food preservation, chitosan films are very effective. Chitosan has widely been used in antimicrobial films, to provide edible protective coating, dipping and spraying for the food products due to its antimicrobial properties. Chitosan can be formed into fibers, films, gels, sponges, beads or nanoparticles. Chitosan films have been used as a packaging material for the quality preservation of a variety of food. Chitosan has great potential for a wide range of applications due to its biodegradability, biocompatibility, antimicrobial activity, non-toxicity and versatile chemical and physical properties. The present review outlines the preparation and antimicrobial activity of chitosan based films.

scholarly journals Medicinal plants of the family Lamiaceae as functional foods – a review  

2016 ◽  
Vol 34 (No. 5) ◽  
pp. 377-390 ◽  
Author(s):  
K. Carović-Stanko ◽  
M. Petek ◽  
M. Grdiša ◽  
J. Pintar ◽  
D. Bedeković ◽  
...  
Keyword(s):  
Medicinal Plants ◽  
Secondary Metabolites ◽  
Bioactive Compounds ◽  
Functional Foods ◽  
Complex Mixture ◽  
Food Preservation ◽  
Anticancer Activities ◽  
Wide Range ◽  
The Family ◽  
Special Complex

Historically, species of the family Lamiaceae have enjoyed a rich tradition of use for flavouring, food preservation, and medicinal purposes, due to both their curative and their preventive properties. It is well known that each species has a special, complex mixture of bioactive compounds in which each component contributes to its overall bioactivity. Their value lays in the production of a wide range of secondary metabolites with potent antibacterial, antioxidant, anti-inflammatory, antimicrobial, antiviral, and anticancer activities. This review focuses on the Lamiaceae species and their secondary metabolites encompassing a wide array of beneficial functions and their applicability as sources of functional foods. It could help in addressing specific consumer needs as healthy diet is a part of the lifestyle that maintains or improves overall health.

scholarly journals Development of Geoinformation Technology for Monitoring Events on the Basis of Data from Unstructured Web Resource Text

2020 ◽  
Vol 9 (5) ◽  
pp. 1160-1165
Keyword(s):  
Real Time ◽  
Web Application ◽  
Geospatial Data ◽  
Free Software ◽  
Automatic Identification ◽  
Web Resources ◽  
Web Resource ◽  
Unstructured Text ◽  
Descriptive Information ◽  
Current Events

The article studies unstructured text from the informational web resources as a source of obtaining of geospatial data about current events in real time. Authors propose a scheme of construction of the geoinformation technology for monitoring events through the data of the unstructured web resource text, that will allow to collect and visualize geospatial and descriptive information about events on specific topics automatically and in real time. Key elements of the proposed methodology are geoparsing of unstructured text, geocoding of detected coordinates or addresses, and storing of results in the geodatabase. Proposed technology allows to create a web application for automatic identification and monitoring of events (objects) by parameters of their category, location and time. For the purposes of developing this system, authors proposed to use free software (except for ArcGIS Pro). This factor can be attributed to the advantages of the proposed technology.

scholarly journals An Overview on Food Applications of the Instant Controlled Pressure-Drop Technology, an Innovative High Pressure-Short Time Process

Molecules ◽  
2021 ◽  
Vol 26 (21) ◽  
pp. 6519
Author(s):  
Juan Leopoldo Pech-Almeida ◽  
Carmen Téllez-Pérez ◽  
Maritza Alonzo-Macías ◽  
Giselle Dení Teresa-Martínez ◽  
Karim Allaf ◽  
...  
Keyword(s):  
Pressure Drop ◽  
Fruits And Vegetables ◽  
Food Preservation ◽  
Biologically Active ◽  
Saturated Steam ◽  
Industrial Scale ◽  
Drying Time ◽  
Wide Range ◽  
Food Applications ◽  
Instant Controlled Pressure Drop

Food processing systematically aims at meeting the needs of consumers who are looking for total high quality and perfect food safety. As the various thermal and non-thermal food preservation technologies often affect the natural properties in terms of sensation, flavor, texture, etc., instant controlled pressure drop (DIC) has been conceived as a relevant, innovative process in this field. DIC uses high saturated steam pressure and short duration to provide a new way to expand biological matrices, improve drying, decontaminate, and extract biologically active compounds, among other attributes. Therefore, this review focuses on describing the applications of DIC technology on a wide range of products such as foods and by-products that have been processed both in the laboratory and on an industrial scale. The application of DIC has shown the possibility of a significant leap in quality improvement and cost reduction in the food industry. DIC reduces the drying time of fruits and vegetables, and improves the extraction of essential oils, vegetable oils, and antioxidant components. It also provides strong decontamination, eliminates vegetative microorganisms and spores, and reduces non-nutritional and allergenic components. Over the past 33 years, this technology has continued to expand its food applications and improve its characteristics on an industrial scale. But there are still many food unit operations that can be taken to the next level with DIC.

scholarly journals Facility Registration and Initial Regulatory Compliance Activities for Acidified Food and Low-Acid Canned Food Processors in Florida

EDIS ◽  
2019 ◽  
Vol 2019 (2) ◽  
pp. 3
Author(s):  
Matthew Krug ◽  
Soohyoun Ahn
Keyword(s):  
Regulatory Compliance ◽  
Human Nutrition ◽  
Food Science ◽  
Regulatory Requirements ◽  
Canned Food ◽  
Wide Range ◽  
Canned Foods ◽  
Business Regulations ◽  
Acidified Foods ◽  
Fda Regulations

Food businesses are subject to a wide range of regulatory requirements. Food entrepreneurs who want to produce and sell acidified foods or low-acid canned foods must abide by specific FDA regulations. This new 3-page document intends to clarify the initial steps food entrepreneurs must implement to comply with these regulations. This factsheet is one in a Food Entrepreneurship in Florida series, which assists beginning and established food entrepreneurs by providing them information on topics highly relevant to starting and running a food business: regulations, safety, labeling, processing, and marketing. Written by Matthew Krug and Soohyoun Ahn, and published by the UF/IFAS Food Science and Human Nutrition Department, February 2019.  http://edis.ifas.ufl.edu/fs318

scholarly journals Preparation of red and grey elemental selenium for food fortification

2021 ◽  
Author(s):  
B. Khandsuren ◽  
J. Prokisch
Keyword(s):  
Electron Microscope ◽  
Sodium Selenite ◽  
Food Science ◽  
Elemental Selenium ◽  
X Ray Diffraction ◽  
X Ray ◽  
Hexagonal Form ◽  
Transmission Electron ◽  
Particle Size Analyzer ◽  
Wide Range

AbstractIn recent years, the importance of nanomaterials in food science, medicine, etc. has been increasing quickly. Herein, organic and inorganic red selenium nanoparticles synthesised by the reduction of sodium selenite with chemical and biological reducing agents. Grey hexagonal form in aqueous and powder was assembled at a high temperature of 85 °C for 10 min. Also, selenium enriched yogurt powder was made that contained about 2,000 mg kg−1 selenium, 93.8% of which is in nano form with a size of 50–500 nm. The synthesised nanoparticles were characterised by Dynamic Light Scattering Particle Size Analyzer (DLS), X-ray Diffraction Analysis (XRD), Scanning Electron Microscope (SEM) and Transmission Electron Microscope (TEM). The prepared SeNPs could be promising additive for a wide range of applications.

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