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Regular reports highlighting and discussing new, key food science papers.
Registered users of Food Science Central may view all FSTA Reports. Guest users may view recent articles only.
Contents
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GM soy: where's it bean? |
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PCR is an effective technique for monitoring the presence of GM material in foods, but it relies upon efficient DNA extraction. Four techniques were compared for the extraction of DNA from various soy products.
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ZigBee technology creates a buzz |
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Cold logistics monitoring is essential for ensuring product quality in the fruit supply chain. ZigBee-based wireless sensor nodes were investigated for this purpose.
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Model tea transitions |
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Reactions of the tea catechin epigallocatechin gallate (EGCG) on heating over a broad temperature range were studied. The kinetics of its degradation and epimerization at 25-100°C were modelled.
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Can viruses stand the heat? |
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Avian influenza and Newcastle disease viruses cause disease in poultry and may be present in meat of infected birds. To help prevent spread of these diseases, decontamination of poultry meat prior to export is recommended. Use of cooking for decontamination of meat from chickens infected naturally and artifically-infected with these 2 viruses was tested and considered to be suitable.
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No gluten, no problems? Not necessarily... |
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Celiac patients may show an excessive consumption of fats, including saturated fats, and may therefore be at increased risk of developing diseases such as coronary heart disease and obesity. A study was conducted to evaluate the nutritional quality of the lipid fraction of gluten-free biscuits, particularly in terms of fatty acid composition and levels of trans isomers and lipid oxidation compounds.
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Food and nutrient intakes of Australians ranks highly with disease |
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A food frequency questionnaire (FFQ) was used to rank a cross section of Australians according to their intakes of total carbohydrate, sugar, starch, fibre, glycaemic index (GI) and glycaemic load (GL). Rankings for total carbohydrate, sugar starch, fibre and GI were moderate to good, but only fair for GL.
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Whipping up a storm with whey |
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Whey protein concentrate (WPC) may be added to whipped creams to modify their physical properties. Effects of WPC upon the drainage, appearance and rheology of homogenized, sweetened, whipped creams are reported.
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Weighing up a picture of a portion |
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Ability of individuals in Burkina Faso to estimate consumed portion sizes with the aid of food photographs was determined. Those who attended school were almost twice as likely to choose the correct photograph. Portion size served significantly influenced portion estimation ability.
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A hierarchy of hazards from pork |
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Foodborne diseases transmitted through eating meat affects many people each year in Europe. An approach for identifying biological hazards and determining risk associated with eating pork is presented. Levels of risk associated with lack of detection during carcass inspection are also calculated.
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Retail and the race to obesity |
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In the USA Latino and African American households are at greater risk of obesity than the population as a whole. Potential links between the local food environment and race were examined within East Harlem, New York.
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Exclusive breastfeeding is best for baby |
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Effects of introducing liquids other than the mother's milk to Brazilian infants during the first 6 months of life, and factors associated with this practice, were determined. Exclusive breastfeeding decreased rapidly in the first 2 months, with other liquids (e.g. tea and other milks), frequently offered on the 1st day at home.
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The heart of the batter |
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Various ingredients with a wide range of functional properties are available to achieve desired crust texture in fried battered products. The effects of temperature and ingredient composition on the rheological and flow properties of batters with varying flour/water ratios were investigated.
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Gee, mutant salmon! |
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Perceptions of risk negatively affect purchase intent, and women perceive more risk with novel technologies than men. Attitudes of men and women in the USA to genetically engineered salmon were compared.
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Fishing for clues... |
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To ensure that fishery and aquaculture products are correctly labelled, techniques are needed to accurately determine their origins. Fatty acid analysis and isotope ratio mass spectroscopy were evaluated for the determination of turbot production method and geographical origin.
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Getting a taste for the price of tea |
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The quality and valuation of tea is dependent on both inherent chemical characteristics and sensory assessments made by tea tasters. It appears that there is a direct relationship between the taster's assessment and the price of tea. The predictability of tea price from sensory assessments and biochemical information was assessed.
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LC-MS and carnitine - a valid combination |
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Infant formulas are fortified with l-carnitine since infants are not capable of synthesizing sufficient levels of this nutrient. Validation of a method (LC-MS) for determination of carnitine in infant formulas is reported
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Trehalose improves the quality of strawberry cream filling |
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Influence of trehalose addition during evaporation or freeze-drying on strawberry cream filling aroma stability and colour were determined. Colour and aroma of strawberry cream fillings were significantly affected by trehalose addition. Freeze-dried samples exhibited better colour, and higher anthocyanins and fruity ester contents.
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Military marches on microwaved meals |
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US military rations typically include crackers, despite the preference of many soldiers for bread. Use of directional microwaves to extend the shelf life of bread, to facilitate its use in the field, was investigated.
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It oil depends on olive storage temperature... |
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Effects of postharvest olive fruit storage at 4°C for 3 weeks on the quality of virgin olive oil were determined. Results suggested that low-temperature storage of olive fruits may be beneficial, possibly increasing oil yield and moderating the sensory quality of oils.
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Nothing half-baked about tagatose cookies |
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Tagatose has prebiotic properties and may be of use as a sugar replacer in the fight against obesity and diabetes. Effects of its use were investigated upon the properties and consumer liking of sugar-type cookies.
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Aspartame keeps light Brazilian ketchup a traditional product |
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Physicochemical characteristics and sensory profiles of traditional and light versions of Brazilian ketchup (containing sweeteners) were determined. Light ketchup containing aspartame had properties most similar to those of the traditional product.
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How to detect whether nematodes are horsing around |
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Trichinella spp. are intracellular parasitic nematodes with a broad range of hosts, including humans. Reliable tests are needed to detect Trichinella in meat from species other than pork. A tissue digestion assay using a double separatory funnel procedure for the detection of Trichinella larvae in horse meat was validated for use in food safety programmes and trade.
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Intrinsic quality of tomatoes |
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Quality control in tomatoes processing relies on slow, expensive tests. To improve this, properties of tomatoes suitable as quality markers during processing were studied and 3 were identified.
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Cold comfort for probiotics |
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The success of producing viable frozen probiotic bacteria preparations depends on various factors including the freezing rate. Use of air freezing, spray freezing and pressure shift freezing for this purpose was assessed.
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Testing tools for pumpkin property prediction |
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Pumpkins are often preserved by osmotic drying. Use of artificial neural networks and image analysis to predict the effects of this treatment upon pumpkin quality was investigated.
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Fluidized bed dryer design appeals to citrus |
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Drying dynamics of lemon peels and data were used in a design strategy for an industrial-scale dryer based on laboratory and pilot plant tests. Following successful pilot plant tests, a preliminary design for a suitable fluidized bed dryer was produced.
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PREDICT-ably efficient freezing |
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Retail display freezers use regular defrosting of their evaporators to ensure efficient operation. An algorithm for predicting when a defrost is necessary and its impact on energy consumption were assessed.
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FUZzy effects |
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Absorption of nitrofuran residues, including furazolidone, from animal foods may pose a risk to human health. Biological effects on female rats caused by one such residue and their prevention with amino acids were studied.
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Botrytis and Penicillium - partners in wine off flavour development |
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Effects of Botrytis cinerea strains on the production of geosmin by Penicillium expansum in grape juice were studied. N composition, particularly amino acid deficiency, was important to geosmin production. Metabolism of amino acids by B. cinerea also favoured geosmin synthesis.
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Arcobacter puts poultry consumers at risk |
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Poultry carcasses may harbour Arcobacter spp. which can cause human illness. The prevalence of these bacteria in turkeys and their production environment was therefore investigated.
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Reheated foods left cold by microwaves |
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The power output of microwave ovens may decrease as their components heat up. Effects of power output reductions caused by near continuous use of a microwave oven for 15 min were investigated upon the final temperature of ready meals heated in succession.
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Chronic alcohol consumption - too close to the bone? |
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Chronic alcohol consumption has deleterious effects on bone health. It can negatively affect fracture healing and the osseointegration of skeletal implants. The behaviour of osteoblasts from the bone of subjects affected by chronic alcohol abuse in contact with orthopaedic and dental materials was examined.
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Going nuts to save energy |
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The quality, flavour and nutritional content of oils can vary according to the extraction processes used. Due to the high energy consumption and relative inefficiency of conventional oil presses, a secondary controlled expeller plant employing the hydrostatic constant pressure rail principle was developed.
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Microwaves leave in-shell eggs pasteurized but not scrambled |
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Effects of temperature (0-62°C) and frequency (200 MHz to 10 GHz) on the dielectric properties of egg components were determined. Albumen (egg whites) had higher dielectric properties and faster heating than yolk, and heating rates of both were similar for in-shell eggs. Microwave heating may be suitable for in-shell egg pasteurization.
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Protein digestibility improved by cooking? |
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Protein digestibility is an important determinant of nutrient bioavailability. Effects of cooking were investigated upon the physicochemical state and digestibility of meat proteins.
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Oxygen blues |
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The success of modified atmosphere food packaging relies on maintaining a low-O2 level in the sealed pack. Methods for detecting O2 in the packs are thus crucial. An inexpensive, visual O2 indicator is described.
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A matter of taste |
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Wine flavour is a complex property determined by various compounds and their interactions. To help elucidate this, astringent and bitter compounds in red wine were identified using a sensorially-directed approach.
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Carob proteins improve emulsion viscoelasticity |
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Effects of protein concentration on linear viscoelastic properties and microstructure were determined and compared with results for other vegetable protein-stabilised emulsions. Carob protein-based emulsions showed higher linear and nonlinear nonviscoelastic properties than emulsions with soy or gluten.
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Consumer perception of alcoholic beverages |
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Effects of nutrition and health information on consumer beliefs and attitudes were evaluated for beer, white wine and red wine. Consumers perceived red wine to be the most healthful. Beer drinkers were more heavily influenced by nutritional information than those who drank mainly wine.
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Helical disc improves bulgar milling |
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Effects of a helical disc mill on particle size, colour, yield, loss, hectolitre-weight (bulk density), protein, ash and moisture content of bulgur wheat were determined. Decreasing the disc gap increased energy loss and consumption, decreased processing capacity, and decreased the ash and moisture contents of bulgur wheat.
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Singing for food safety |
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A unique musical approach to food safety education has been developed over the last decade by the University of California (USA), in which the lyrics of popular songs have been modified into entertaining but informative parodies. The effectiveness of adding food safety songs to an existing food service food safety curriculum for high school students was examined.
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Pacific hake provides ACE inhibitors |
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Bioactive peptides must be bioavailable if they are to exert beneficial effects upon the body. The stability and absorption characteristics of ACE-inhibitory peptides derived from Pacific hake were investigated in vitro.
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Remember children's portions? |
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Self reporting of food intake is common in nutrition studies; however, the accuracy of reporting by children is of concern. Children's evaluation and memory of food portion sizes were tested, and found to be accurate even 24 h after food intake.
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Omega-3 fatty acids - getting enough of the good stuff |
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The long-chain omega-3 fatty acids, eicosapentaenoic acid and docosahexaenoic acid, are associated with a range of specific health benefits, yet intakes are often below recommendations in many Western populations. Predictors of Australian consumers' intentions to consume conventional and novel sources of these fatty acids were examined.
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Homegrown truths about home grown fruit and vegetable safety |
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Food safety knowledge and attitudes of home gardeners towards growth and handling of home-grown fruits and vegetables were assessed using on-site interviews. Results suggested that there was a lack of understanding of the sources and mechanisms of pathogenic bacterial contamination in relation to home-grown produce.
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Increased defense with dairy |
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Regular yoghurt consumption is known to stimulate systemic immune function, though the mechanisms for this need to be understood. The role of cytokines in this process was studied.
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Espresso coffee foam is a real polyphasic colloidal system mouthful |
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The role of surfactants and proteins in forming a 2-dimensional viscoelastic gel at the gas-liquid interface of espresso coffee foam was determined. Polysaccharides were involved in film formation. The protein-melanoidin component of espresso coffee foam had the highest viscoelastic interfacial properties.
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Having a gas with cold plasmas |
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Application of chemical biocides to fresh produce can result in contamination, so alternative methods are required for microbial elimination. Use of cold gas plasmas to inactivate pathogenic and spoilage bacteria on the surface of mangoes and melons is reported.
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An olive a day... |
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Addition of antioxidants to oils may improve their cooking life and healthiness. Potatoes fried in seed oils enriched with phenols-rich leaf extract absorbed the phenols, hence their consumption could increase antioxidants intake.
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Honey, sweet and low |
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Replacing sugar with lower-GI honey may reduce risk of metabolic syndrome. Rats fed sucrose or honey were compared in terms of body weight and fat, blood glucose and lipids and bone density.
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School meals in England - are they up to standard? |
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School meals make a vital contribution to the dietary intake of schoolchildren in England. It is therefore important to ensure that they contain sufficient nutrients to meet the requirements of these children. The contribution of school meals to food consumption and nutrient intakes in children in England was studied.
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Whole grain wheat is good to eat |
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Dietary whole grain may produce its beneficial health effects by influencing intestinal microbiota. This theory was investigated using using whole grain wheat.
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Going the distance for fruit and vegetables |
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An improved understanding of factors influencing fruit and vegetable consumption in youth would help in designing intervention programmes. The hypothesis that the relationship between environmental variables and male adolescent fruit and vegetable consumption is mediated by psychological variables or home availability was tested.
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Key factors determine gatekeeper decisions on food imports |
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Aspects of country image influencing key decision-makers within the European food distribution sector when making industrial purchasing decisions on imported food products were determined. Product sourcing was influenced by confidence and trust in production systems, regulatory system integrity and reliability of suppliers.
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Algorithm keeps vegetables fresh during transportation |
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Due to the high import of fresh vegetables from Italy and Spain into Slovenia rapid distribution is required to ensure high quality. An algorithm for the distribution of fresh vegetables in which perishability is a critical factor is described. Transportation schedules obtained resulted in a 47% reduction in perished goods.
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School meals - are they dishing up sufficient nutrients? |
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School meals make an important contribution to the nutritional intake of children, with an established link between poor diet and childhood growth and general health in later life. The nutritional content of school meals in Hull, UK, was studied.
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Natural antioxidants to fight acrylamide |
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Natural antioxidants may provide a means of reducing acrylamide in foods. Effects of antioxidant of bamboo leaves and extract of green tea were investigated upon acrylamide formation and elimination kinetics in a model system.
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UV light fights foodborne bugs |
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Pasteurization using heat exchangers is associated with high capital and operational costs. Pulsed UV light treatment was investigated as an alternative means of inactivating Staphylococcus aureus in milk.
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Method shows iron resolve |
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Availability of dietary iron may be reduced in the presence of other dietary components which bind to it. Flow field-flow fractionation was used to gain a deeper insight into binding of iron in foods to the iron-binding components phytic and tannic acids during simulated digestion.
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Counting carbs |
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Definitions of dietary fibre vary, thus various methods are used for measuring it. A method is proposed which determines total dietary fibre (including resistant starch), non-digestible oligosaccharidea and available carbohydrates.
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Sugar sweetened beverages - a weighty issue |
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There are increasing concerns about the rising levels of overweight and obesity in children in the western world. Consumption of sugar-sweetened beverages (SSB) has been implicated as a probable contributor to the obesity epidemic. A study was conducted to assess whether high SSB consumption is associated with fatness in British children.
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