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Latest Mycotoxins. Detection methods, management, public health and agricultural trade
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Regular updates on what's happening in food science and technology.

Registered users of Food Science Central can view all Innovations, while Guest users can view the most recently published Innovations only.




Contents
Process for producing conjugated fatty acid and food/drink produced by the process
Methods for the preparation of highly bioactive conjugated fatty acids, such as the cis-9, trans-11 isomer of CLA are described.
A negative-pressure aeration system for composting food wastes
Bioremediation of food wastes via composting in an open container, using a vacuum for aeration and biological filtration for removal of the ammonia produced was characterized.
Cat treat
A pet treat, particularly a cat treat, is described which includes a sugar-based edible portion and a support. A replaceable cover and reusable container may also be included.
The effect of extrusion on the properties of egg yolk powder
The effects of extusion parameters on the colour and soluble protein and amino acid content of egg yolk powder produced using a twin-screw extruder were investigated.
Curd dessert and method for manufacturing thereof
A method is described for manufacturing a curd dessert. A core of flavouring is enclosed within a curd body, which is then coated.
The effect of weather conditions, manure and biomud on sugar beet production
A field experiment was conducted to investigate the influence of weather conditions, organic fertilizers (manure and biomud), biomud application (autumn, spring) on yield and quality of sugar beets.
Prime time for fancy foods
This article discusses the reasons for the upturn in US sales of gourmet and speciality foods in 2007–2008.
Method of treating food waste using acidogenic koji mold
A method is described for treating food waste to obtain citric acid with a pH of ≤5.5. The method enables food waste to be used as animal feed.
Practical guidelines for monitoring on-going job performance of sensory descriptive panellists
This report provides practical guidelines for monitoring the on-going job performance of sensory panellists.
Mildew proofing agent for food using myrrh
A mildew proofing agent for foods is described, which prevents or retards the occurrence of mildew in processed foods and green crops.
The future of spirits: the innovative response to private label threats and market slowdown
This report analyses new product development, branding and marketing activity in the global spirits market.
Lifestyle food and drinks: future product opportunities from changing consumer attitudes
This report analyses new product developments for foods and beverages introduced by manufacturers that cater for key lifestyle trends.
Device and method for separating and eliminating foreign matter from raw laver
Equipment and a method for separating and eliminating foreign matter from raw laver are described.
Analytical methods for authentication of fresh vs. thawed meat - A review
Proper labelling of meat products is important to ensure fair trading and to enable consumers to make informed choices. Analytical techniques for discriminating between fresh and thawed meat are reviewed.
Low trans fatty acid shortening compositions
Interesterified or blended shortening compositions with a relatively low proportion of trans fatty acids are described.
Means for stuffing natural casings with sausage emulsion with air streamed sensor
Equipment for stuffing natural casings with sausage emulsion is described.
Bioprotective potential of lactic acid bacteria in malting and brewing
This review outlines the bioprotective potential of lactic acid bacteria and its applications, with specific reference to the brewing industry.
Chocolate goods using digital picture principle
A chocolate product is described which uses the principle of a digital picture. It includes a solid chocolate panel and a number of chocolate blocks used as pixels to form an image.
Numerical simulations of pulsed electric fields for food preservation: A review
The application of pulsed electric fields is a novel technique to preserve foods in a non-thermal way. This article reviews numerical investigations performed on the pulsed electric field process.
Improved process for preparing frozen potatoes and the like
An improved process for preparing frozen potato strips and the like is described. A high-quality frozen potato product is produced that can be reconstituted in a relatively short amount of time.
Recovery of carotenoprotein from tropical shrimp head wastes
Process parameters for extraction of carotenoprotein and maximization of its recovery from shrimp head waste were investigated.
Chewing gum which changes colour and flavour during sucking
A chewing gum product which changes colour and flavour during sucking is described.
Bioplastics - biodegradable material from renewable and fossil raw materials
Development of bioplastics packaging is discussed with particular reference to use as biodegradable food packaging.
Healthy and functional foods for the obesity patients using purple-colored potato
Disclosed are novel healthy and functional foods using purple-coloured potato with obesity-suppressing activity.
Characterization of cake batters by ultrasound measurements
This work was undertaken in order to determine the feasibility of a low intensity ultrasonic sensor to be used in the control of the cake manufacturing process.
Salt taste receptor and its use in an assay for salt taste
A salt flavour receptor and a cell based assay that simulates human salt flavour stimulation are described.
65 years of ice cream science
Developments in ice cream science from 1941 to 2006 are reviewed.
Sport/nutraceutical jerky
A jerky formulation which may be consumed while travelling or participating in athletic activities is described.
Organic contaminant amplification during snowmelt
This article reviews processes involved in organic contaminant release from melting snow, which can present a risk to drinking water and food production in regions with seasonal snow cover.
The composition comprising swellfish extracts using protease, and a manufacturing method thereof
A composition for treatment of hangovers is described.
Impact of irradiation on the safety and quality of poultry and meat products: a review
Effects of irradiation on the safety and quality of meat and poultry are reviewed.
Egg quality index inspection apparatus
An egg quality index inspection apparatus capable of accurately and automatically inspecting Haugh score and yolk coeff. in a non-contact way during a short space of time is described.
Colonisation, the New World Order, and the eradication of traditional food habits in East Africa: historical perspective on the nutrition transition
This article reviews factors underpinning the nutrition transition in the countries of East Africa, including Kenya, Uganda and Tanzania, from early colonisation to the current, oppressive political economic structure.
Fast method for measuring vegetable oil purity using a THz time-domain spectrum and its device
A fast method for measuring vegetable oil purity using a THz time-domain spectrum is described.
Report of the fortieth session of the Codex Committee on Food Additives
Minutes of the 40th session of the Codex Committee on Food Additives, held in Beijing, China, on 21–25 April 2008, are reported.
Healthy puff pastry
A method of producing a low-fat, nutritious, puff-pastry crust is described.
Response to the questions posed by the Food and Drug Administration and the National Marine Fisheries Service regarding determination of cooking parameters for safe seafood for consumers
The National Advisory Committee on Microbiological Criteria for Foods (NACMCF) was asked to provide advice on cooking protocols for seafoods.
Food and drink, quasi drug and pharmaceutical composition for promoting hair growth, and method for promoting hair growth
A food, beverage and pharmaceutical composition that promote hair growth are described.
Report of the thirty-sixth session of the Codex Committee on Food Labelling
Minutes are reported for the 36th session of the Codex Committee on Food Labelling, held in Ottawa, Canada, on 28 April–2 May 2008.
Apparatus and method to net food products in shirred tubular casing
Equipment and a method to net food products (e.g. sausages, meat, cheeses) in a shirred tubular casing to create a highly-dimpled food product are described.
Interlaboratory evaluation of two enzyme-linked immunosorbent assay kits for the determination of crustacean protein in processed foods
Development of 2 sandwich ELISA kits for the determination of crustacean protein in processed foods is reported.
Liquid koji and quick-fermented miso type food material
A method for manufacture of salt-free miso is described.
Olive stone an attractive source of bioactive and valuable compounds
Composition, uses and potential applications of olive stone and seed wastes generated via processing of olive oil and pitted table olives are reviewed.
Method and device for determining hypoxanthine in biological samples
A method for direct determination of the hypoxanthine content, and hence freshness, of a sample of meat or fish via voltammetry is described.
Pesticide residues in food 2007. Evaluations. Part I -- residues
MRL and other evaluations on pesticide residues in foods adopted by the appropriate FAO Panel of Experts and the WHO Core Assessment Group are presented.
Process for extraction of constituents from grapes
A pulsed electric field process is described which increases permeability of cell membranes of winemaking grapes and reduces the time required for their maceration.
Chemical and sensorial evaluation of eggs obtained by different production systems
Eggs from traditional, semi-organic and organic systems were evaluated for chemical composition and sensory properties.
Equipment for generation of ozone and/or UV radiation
A system for generation of ozone and/or UV radiation within a pack holding foods is described.
An autochthonous Serbian product -- kajmak. Characteristics and production procedures
This paper reviews methods for manufacture of the traditional Serbian dairy product kajmak, its composition, structure, sensory properties and microflora.
Nucleic acid sequences encoding ß-ketoacyl-ACP synthase and uses thereof
Nucleic acids encoding β-ketoacyl-ACP synthase are described as are methods for using them to produce transgenic soybeans whose oil has a reduced saturated fatty acids content.
Compendium of food additive specifications. Joint FAO/WHO Expert Committee on Food Additives. 68th meeting 2007
Specifications for food additives adopted at the 68th meeting of the Joint FAO/WHO Expert Committee on Food Additives (JECFA) in 2007 are presented.
Cultures encapsulated with chocolate food products coated with chocolate and method of preparation
Foods that comprise a base and probiotic bacteria, particularly lactic acid forming cultures, encapsulated in chocolate or cocoa butter are described.
Assessing the effect of juice properties and operating conditions on the heat transfer in Robert evaporators
Effects of sugar juice properties and operating conditions upon heat transfer in Robert evaporators were investigated.
Capsule for producing an oxygen cocktail
A capsule holding an O2-containing gas under pressure is described. On immersion in a liquid, e.g. a cocktail, the gas is released and the liquid is oxygenated.
Athletes' food intake: reflections on nutritional recommendations, food habits and methods for assessing energy expenditure and energy intake
A review of the dietary requirements and food intake of athletes is presented.
Laminates and packaging containers
A laminate packaging material for foods, including jelly, and beverages is described.
Food safety report 2006. Report on feed monitoring; national residue monitoring plan for foods of animal origin; report on the rapid warning system; inspection report
This report on food safety in Germany in 2006 covers: feed monitoring; the national residue monitoring plan for animal foods; the rapid food safety hazard warning.
System for production of aseptic food products sterilized by ohmic heating with subsequent addition of salt-containing water
A process is described for aseptic processing of foods containing a liquid phase and particulate solids.
Cherry picking: should sellers let buyers sort?
Reasons why retailers allow sellers to select the agricultural produce they buy are examined with the aid of a demand model.
Polypeptide
A mutant of a Pseudomonas saccharophila non-maltogenic exoamylase suitable for use as a food additive, particularly a bakery additive, is described.
Synergistic effect of starch on the antibacterial activity of honey
The role of amylase in honey in enhancing its antibacterial activity was evaluated in the presence and absence of starch.
Sausages with gherkin or cheese pieces
Sausages made from a meat/Speck/pork rind emulsion with addition of gherkins or cheese (preferably Emmentaler) are described.
Controlled coculture fermentation for the production of new beverages
A method for using special strains of Gluconobacter, Lactobacillus and Kluyveromyces to prepare a new beverage based on wort was developed.
Breakfast cereal puzzle pieces and method of preparation
Shelf stable ready-to-eat breakfast cereals aimed at children are described which are in the form of pieces displaying parts of an image which can be used to form picture puzzles.
In situ imaging of pea starch in seeds
A method for the in situ imaging of starch in dry seeds was developed by exploiting the tight packing of the starch and protein storage reserves within the cells of the embryo.
Apparatus for twisting extrusions of icing and the like
A coupler for dispensing products such as icing from a squeezable bag, wherein the icing is twisted as it is dispensed, is described. The coupler may also be used for twisting other extrudable substances.
International experiences with health claims in food labeling
This article examines the use of health claims in countries and regions that have implemented food labelling regulations based on the Codex Alimentarius, including Brazil, Chile, Canada, the United States of America, the European Union and Japan.
Ume fine powder for health food
Powdered Japanese apricot for use in health foods is described. The powder comprises extracted residues (Japanese apricot flesh, peel, nut and kernel), which are dried and pulverized to a fine powder.
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