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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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Low fat cream - going, going, gum! |
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Use of Gum Tragacanth as a fat replacer in dairy cream and its effects on sensory properties and shelf life were determined. Adding Gum Tragacanth to low-fat dairy cream allowed the fat content to be reduced from 30 to 14 wt% with little change to sensory properties or shelf life at 5°C. Under normal storage no special packaging was required.
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UV radiation: making cider safe |
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Patulin exhibits genotoxic, carcinogenic and teratogenic effects, so is subject to maximal tolerance limits in several countries. Use of UV radiation to reduce levels of this mycotoxin in fresh apple cider without adversely affecting product quality was therefore investigated.
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Getting to the root of cassava food safety in the EU |
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Retail market for fresh cassava tubers was determined in Copenhagen, Denmark. Shop owners and purchasers had very limited knowledge about potential toxicity and 76% of tubers had total cyanogenic potentials above recommended levels. Regulation and control of imported cassava tubers and cassava products is, therefore, required.
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Tainted loaf? |
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The trivalent form of chromium is essential to the human body, whilst the hexavalent form is toxic. Chromium speciation analysis was therefore performed on bread, a known source of the mineral.
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Are food safety issues top of the list for transplant patients? |
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Opportunistic infections in organ and stem-cell transplant patients could have severe medical consequences. It is therefore important that transplant patients maintain a life-long attention to safe food handling to prevent infections from foodborne pathogens. The food safety knowledge and perceptions of organ and stem cell transplant patients and the likelihood of practising safe food handling behaviours were examined.
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Salmonella infection - an age old problem? |
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Fourteen-year trends of Salmonella-related hospitalisations in the elderly in the US during pre- and post-HACCP periods were studied. Seasonal characteristics of Salmonella outcomes were also derived and compared. All but 2 areas had a significant decrease in hospitalisations due to Salmonella infection. The impact of HACCP was also geographically different.
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A more cultured approach to safer spinach |
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Use of Bovamine Meat Cultures, a commercially produced LAB product, as a post-harvest intervention treatment markedly reduced the log count of E. coli O157:H7, and could therefore be an acceptable treatment for the production of fresh spinach.
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Beef safety: a meaty issue? |
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Beef consumption in Europe has declined, while beef safety concerns have increased. Thus, consumer perceptions of beef safety and interest in related information were investigated, and their role in beef consumption decision-making was evaluated.
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Yerba mate gets to the heart of cardiovascular disease |
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Hypocholesterolaemic potential of green and roasted Yerba mate infusions in healthy adults with normal or dyslipidaemia, and on cholesterol reduction in individuals taking statin were determined. Intake of Yerba mate infusion (green and roasted) improved lipid parameters in normolipidaemic and dyslipidaemic individuals, and reduced LDL-C in hypercholesterolaemic subjects taking statin treatment (which may help reduce the risk for CVD).
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Preventing obesity amongst ethnic minorities |
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Ethnicity has been found to correlate with childhood obesity. However, studies have suggested that environmental rather than genetic factors are more important for ethnic differences in obesity in developed countries. The feasibility, efficacy and cultural acceptability of interventions to reduce risk factors for childhood and adolescent obesity among ethnic minorities in London, UK, were assessed.
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Chitosan-enriched orange juice -- bursting with goodness |
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Pasteurization is used to preserve orange juices, but may reduce their nutritional value. Chitosan was tested as a natural preservative of fresh orange juice. Ascorbic acid and carotenoids levels were maintained in chitosan-enriched juice.
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What's the beef about palatability? |
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Using high magnification imaging, grey scales from various colour space channels were shown to have a wide ability to provide surface texture features for developing predictive models of beef palatability.
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An oily aid in the fight against lung cancer |
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High intakes of fish oil/ω-3 PUFA have been suggested to protect against many chronic diseases including cancers. It has been hypothesised that the ratio of n-6 to n-3 PUFA may be the most important factor in determining cancer risk relative to fatty acid intake. The chemopreventive effect of oils differing in their content of n-6 and n-3 PUFA was examined in a mouse model of lung cancer.
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No-cancer noni juice |
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Formation of adducts from DNA and carcinogens in cigarette smoke may lead to mutation and lung cancer. The potential of a biologically active Tahitian noni juice for preventing formation of DNA adducts in smokers was studied.
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It's amazing wheat flour |
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Functional and rheological properties of wheat flour blends with defatted maize germ flour (5-25%) were determined. Defatted maize improved functional and rheological properties, and in particular increased water and oil absorption and emulsion capacities, and significantly increased apparent viscosity and dough hardness. Defatted maize germ flour thus has potential use as a value-added ingredient in bakery products.
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Pasta dough: no gluten, no go? |
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Amaranth, quinoa and oat flours have high nutritional value, but contain no gluten. The mechanical and rheological properties of pasta doughs made from them were therefore investigated.
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Staphylococcus aureus follows the light to inactivation |
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While the vegetative cells of Staphylococcus aureus are readily destroyed by heat treatment, the toxins produced by the bacterium are heat stable and can survive high temperatures. There is therefore considerable interest in alternatives to heat treatment for inactivating S. aureus. Inactivation mechanisms for pulsed UV light and infrared heating treatment of S. aureus cells were examined.
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A fine wine from Slovenia? |
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Effects of the fining agents bentonite and a combined fining agent on the concentration of boscalid in Slovenian wines were evaluated. Nine pesticide residues were found. At least 25% of the wines were microbiologically unstable.
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Phosphate contribution to osteoporosis |
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The acid-ash hypothesis states that dietary phosphate contributes to the diet acid load, causing bone demineralization and excretion of bone calcium in the urine, which can result in osteoporosis. The contribution of phosphate to bone loss in healthy adults was therefore investigated.
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Glycerides aid safe extraction of turmeric |
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Turmeric extraction usually involves use of non-edible solvents, traces of which often remain in the extract. Use of polyglycolized glycerides to facilitate production of aqueous extracts of turmeric was tested. The aqueous extracts obtained showed potent biological activity.
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Putting mangosteen quality to the test |
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The mangosteen is a popular tropical fruit that is widely consumed in Thailand. Grading is essential for the marketing of these fruits because pricing is linked to quality. Information about their optical and mechanical properties would be useful for the design and evaluation of handling and grading machines. A study was conducted to examine post-harvest damage of mangosteen fruits and the mechanical and optical properties relating to quality grading.
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Fishy origins |
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A simplified GC method to determine the origin of farmed salmon using fatty acid profiles is described. Samples contained elevated 18:2-6 and decreased 20:1n-9, and procedure was in 100% agreement with the currently approved FDA technique using analysis of carotenoid (astaxanthin) optical isomers. 18:2n-6 was the key indicator associated with the origin of the salmon.
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Fortification of low-fat spreads |
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Little is known about the effects of mineral fortification upon the properties of low-fat spreads. The textural and oxidative stabilities of spreads enriched with zinc, copper or iron were therefore investigated.
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It's all a matter of taste |
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Effects of pH adjustment and sodium ions on the sour taste intensity of equimolar protonated organic acid solutions were determined. Sour taste intensity decreased with increasing pH for acetic, lactic, malic and citric acids, despite equal concentrations of protonated acid species. Sour taste suppression appeared to result from an additional inhibitory mechanism from organic acids.
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Yoghurt starters succeed with soy |
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Soy protein isolate may enhance the nutritive value of yoghurt, but the isoflavones it contains cannot be absorbed via the human intestinal wall. Yoghurt starters were used to convert these inactive isoflavone glycosides to absorbable aglycones.
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Milk gives infants a lesson in flavour |
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An infant learns food preferences during the first two years of life, and so experiences with many different foods and flavours are important for later food acceptance. Studies have shown that breast-fed infants learn from dietary flavour cues present in their mother's milk and that breast-fed infants have a higher acceptance of a novel food than bottle-fed infants. The volatile profiles of breast milk and infant formula milks were examined.
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The colour chocolate |
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The sensation of flavour is formed from the perception of many factors. The impact of individual factors is of interest. Effects of colour and/or label information on perception of chocolate intensity were studied: both affected perception, but no interaction was found.
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More than just a phage? |
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Reducing the numbers of Campylobacter entering the food chain at farm level could improve food safety. Use of Campylobacter phage CP220 to reduce Campylobacter counts in the intestines and caeca of chickens was investigated.
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Analysis of shellfish toxins cleans up its act |
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An SPE clean-up procedure to reduce matrix effects in the LC-MS/MS analysis of lipophilic marine toxins is described. SPE of methanolic shellfish extracts could reduce matrix effects, with SPE on polymeric sorbents combined with LC under alkaline conditions being the most effective procedure.
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Fluidized beds: time for a PEPT talk? |
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Understanding the hydrodynamics of a fluidized bed requires knowledge of particle motion within it. Positron emission particle tracking (PEPT) was used to visualize and quantify powder movement features in a top-spray fluidized bed coater with a tapered chamber.
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Bioreactor system for enhanced diet therapy |
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Protein hydrolysates lacking in phenylalanine are produced as diet therapy for phenylketonuria patients. An improved reactor system for this involving continuous proteolysis, immobilized enzymes and ultrafiltration is described.
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Panelists acceptability of foods is a matter of scale and personal preference |
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Studies were conducted to determine whether a difference from reference score was more sensitive to changes in hedonic scores, and whether the LAM scale was more sensitive to differences than the 9-point scale. A significant food effect and food x neophobic effect occured for the model foods pickled ginger and lychee, with neophobic panelists being less accepting. LAM had some advantages to the hedonic scale in relation to sensitivity.
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Insecurities over food |
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Food insecurity is defined as limited or uncertain availability of nutritionally adequate and safe foods or a limited or uncertain ability to acquire acceptable foods in socially acceptable ways. The extent to which household food insecurity varied over one month and whether this variability is associated with the occurrence of childhood anaemia were examined in low-income US families.
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Migration |
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For foods heated in plastics containers, migration of volatile organic compounds from the pack into the food is a concern. Use and efficacy of milk fat as an adsorbent of these compounds in migration assays were investigated.
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Under pressure to produce stable dressing |
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High pressure processing was tested as a method for sterilization of a non-acidic salad dressing. Its antimicrobial action and lack of effect on dressing flavour are demonstrated.
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Milk and glass - a strong bond? |
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Milk products left on drinking glasses have been found to retain the highest bacterial load during manual dishwashing. Food proteins such as milk proteins are one of the most difficult contaminants to remove from food contact surfaces. The adhesion strength of milk products on glass surfaces before and after manual washing was examined.
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Segmentation - a targeted approach to obesity |
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There does not appear to be any homogeneity between overweight individuals and therefore a single approach to tackling overweight and obesity may not be suitable. Identifying segments within the overweight population could help target effective health strategies. Cluster analysis was used to identify different segments of US overweight consumers based on food choices, activity, food knowledge, overweight and other environmental variables.
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Osmotic drying: second chance for spent solution? |
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Osmotic drying generates spent solution that cannot be reused. Enzymic treatment to produce fructooligosaccharides was investigated as a means of adding value to this by-product. A low-calorie prebiotic was produced.
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Quality control systems are a risky business |
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Implementation of the new EU regulation relating to quality systems for food control, risk-based control plans and expanded control fees in Finland was studied. The risk-based estimation of control objects created a challenge to quality systems and control plans. The amount of the planned fees varied considerably from 21 to 45 Euros per hour.
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Lovely bubbly! |
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CO2 fluxes outgassing from a flute filled with champagne during the first 10 minutes after pouring were determined. A correlation between CO2 volume fluxes outgassing and its continuously decreasing CO2 concentration is proposed.
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Shaking up pasteurization of milk |
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Pasteurization is used to inhibit bacteria in milk, but may have a negative impact on sensory quality. Use of ultrasound-assisted pasteurization to reduce treatment temperature and quality reduction was tested.
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Complex coacervation: aroma all wrapped up? |
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Complex coacervation is a method of encapsulating oil droplets in colloidal material. Effects of cross-linking, wall thickness and compound hydrophobicity were investigated upon the release of aroma compounds from microcapsules produced using this technique.
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Winemaking is less confusing using fuzzy logic |
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Decision support software for optimizing tank management in wine production is described. Software is based on a physiological model of yeast activity. Results showed that the model could provide efficient and rapid solutions to facilitate winery management.
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Frying, and deoiling, tonight |
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Vacuum frying has benefits, but can increase the oil content of fried food compared with food fried under atmospheric pressure. Post-frying centrifugaton was tested for deoiling of vacuum-fried potato slices: it reduced oil content, but not product quality.
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Minute undesirables fail to evade detection |
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Micro- and nanoscale inorganic food contaminants may put human health at risk. The presence of such particles in biscuits and bread was investigated using environmental scanning electron microscopy in combination with energy dispersive spectroscopy.
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Giving cats something to meow about |
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Optimization of sensory properties and acceptability of cat food can present challenges. Cats are sensitive to flavour differences in the diet, discriminative in food selection and cannot verbalize preferences. Use of a human taste panel to optimize sensory properties and acceptance of canned cat food is reported.
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Food safety training |
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Foodborne illnesses are a continuing public health concern in the US. Training is an important aspect of food safety programmes, however, having the knowledge to perform food safety practices does not always transfer to actual behaviour. Restaurant managers' beliefs about offering food safety training to employees were examined.
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Cassava -- processing for perfection |
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Cassava, an important staple food in many countries, contains toxic cyanogens and antinutrients. Methods used for reducing levels of these components are reviewed to assess their efficacy.
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DNA where it's gone? |
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Presence of plant DNA sequences (including transgenic sequences) in animal blood was determined. Results were unable to clearly show the presence of transgenic DNA or proteins in bovine blood, despite demonstrating the ability of small plant DNA fragments to cross the intestinal barrier. Difficulties associated with detecting transgenic sequences in the blood of cows fed GM corn were encountered.
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Foreign bodies: it's all about image |
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Detection of foreign bodies in foods is an important aspect of quality control. To facilitate this, a through-transmission NIR-based system was tested for imaging foods of various types.
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Testing time for yoghurt |
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Instrumental methods play an important role in yoghurt quality control and research. These methods have been reviewed.
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Wine taint - not a corker! |
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Cork taint is a serious problem for both wine and cork industries worldwide. Halophenols and haloanisoles, particularly chloroanisoles, are considered the chief causative agents of this problem. The occurrence of halophenols and haloanisoles in Spanish aged red wines was examined.
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Apparent abuse just a mistake? |
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Semicarbazide is considered to be a marker metabolite of nitrofurazone, but may also form independently of antibiotic exposure. Its formation under dairy processing conditions was investigated to determine the potential for false indications of nitrofurazone abuse.
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Add fruit and vegetable wastes for more enriching foods |
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Neural dietary fibre (NDF) and acid dietary fibre (ADF) contents of pomace from apples, strawberries, blackcurrant, red cabbage, chokeberry and carrots were determined. Pomace from chokeberry, strawberry and blackcurrant were best suited for the production of both ADF and NDF food components.
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New standards of food safety |
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ISO 22000 is a new standard for food safety. Its implementation in a small-scale trout smoking factory was compared with that of HACCP and Failure Mode and Effect Analysis. The number of critical control points was reduced using ISO 22000.
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Allergic reactions when dining out - getting more than you paid for |
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Food allergy is of increasing concern for food safety and public health. A significant number of allergic reactions are the result of food served in or provided by restaurants and other foodservice establishments. 29 fatal allergic reactions caused by food served in or provided by foodservice establishments in the US were examined.
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What's to remember about the glycaemic index? |
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Missing breakfast is more prevalent among adolescents and young adults than among other age groups, despite the importance of breakfast consumption for cognitive performance. The effects of two breakfast cereals differing in glycaemic index value on a verbal episodic memory task in young adolescents were examined.
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Bacteria make honey, not bees |
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Bacteria originating from different types of flowers and found in different parts of the bees, in larvae and in honey, were studied during a two-year period. A novel bacterial flora comprising lactic acid bacteria (LAB) of genera Lactobacillus and Bifidobacterium, originating from the honeybee stomach, was identified. Honey could therefore be considered a fermented food product because of the LAB involved in its production.
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A flavour of fermentation |
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Flavour of cocoa and chocolate is dependent on processes which occur during fermentation of cocoa beans. 7 cocoa bean fermentations were characterized in terms of microbial growth and metabolite production, and phenols and alkaloids contents. Flavour of chocolate prepared from the fermented beans was also characterized.
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Pumpkin property predictions |
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Osmotic drying may be used as a pretreatment to minimize the effects of hot air drying upon food quality. Combined wavelet transform-artificial neural network models were evaluated for the prediction of osmotically dried pumpkin properties.
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Quest for quality goes full throttle |
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Continuous-flow high pressure throttling can improve food quality during storage. Effects of this process upon soymilk properties were investigated.
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Biopolymers beat bugs |
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Antifungal activities of paper discs and wheat gluten, and methyl cellulose packaging films containing natamycin and/or rosemary extract against Aspergillus niger and Penicillium roqueforti are described. Rosemary extract acted synergistically with natamycin to inhibit the growth of A. niger when incorporated into films.
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East Eats West |
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Distribution of trans fatty acids in popular Western-style foods in China compared with traditional Chinese snacks. Margarine had the highest average total fat and saturated fat. Highest trans fatty acids were found in wafer and pie products.
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Too much salt? Use your loaf! |
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Reducing the salt content of bread could significantly decrease sodium intake in Argentina where consumption is high. Effects of income level and daily bread salt content were investigated upon perceived optimum salt levels in French-type breads.
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Chamomile - a helpful herb in diabetes care |
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Chamomile (Matricaria chamomilla) is commonly consumed as a herbal tea and has been used to treat various ailments. The effects of chamomile hot water extract and its major components on the prevention of hyperglycaemia and the protection or improvement of diabetic complications in diabetes mellitus were examined.
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Dried yeast - storage, lipids and viability |
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Storage conditions can affect the useful life of dried yeasts. Effects of poor storage conditions on viability, vitality and metabolism of dried active yeast were examined with focus on the relationship between viability and cell lipids composition.
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Cereal identifier |
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With the aim of identifying biomarkers of wholegrain cereal products, the alkylresorcinols content of various cereal products sold in Poland was performed. A statistical analysis of the data allowed discrimination of whole-wheat from whole-rye products or mixed cereal products.
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Chilling effects on Salmonella - getting the statistics right |
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The presence of the pathogenic Salmonella on animal carcasses is a health concern because of its potential occurrence in meat to be consumed. The applicability of a parametric approach of meta-analysis to determine the overall effect of chilling on the prevalence of Salmonella on pig carcasses was examined.
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Baking healthier bread |
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Relationship between asparagine levels and acrylamide formation in wheat and rye doughs and bread during baking and toasting was determined. Acrylamide in toasted wheat and rye bread was proportional to the asparatine content of untoasted bread.
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Are MRPs worth their salt? |
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Maillard reacted peptides (MRPs) may enhance flavour perception by interacting with taste receptors. Their effects upon salt perception and amiloride-insensitive salt taste receptors were investigated.
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Marinades for meat -- the spicier the better |
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Marination of raw meat has been shown to reduce formation of mutagenic heterocyclic amines during cooking. The component(s) of marinades responsible for this were investigated. Spices were found to be particularly important in this respect.
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Fusarium biotransforms limonene to terpineol cheaply |
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Best conditions for the biotransformation of R(+)-limonene to R(+)-alpha-terpineol by Fusarium oxysporum 152b were determined. A simple and low cost process is described with relatively high production (up to 2.44 g l-1) of R(+)-alpha-terpineol.
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How do weight loss diets measure up? |
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The slimming industry is both thriving and lucrative in many developed countries worldwide, with a significant proportion of the population on some type of reducing diet. The effects of commercial weight loss programmes on macronutrient composition and adequacy were examined over a 2 month period.
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Obesity prevention - what's the way to DOiT? |
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Determination of effective mediators can improve obesity prevention programmes. The mediating mechanisms of the Dutch Obesity Intervention in Teenagers (DOiT) were therefore investigated.
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If at first you don't succeed, dry again! |
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Conventional air drying can damage the microstructure of foods. Alternative methods have been tested, but are not ideal. Supercritical drying was therefore investigated as a means of drying whilst preserving structure.
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Ozone is a model treatment for preserving orange juice colour |
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Effects of ozone treatment on colour degradation of freshly squeezed orange juice was determined. Gas flow rate, ozone concentration and treatment time were varied and all influenced colour parameters; the former was the most important. 2nd-order polynomial models predicted critical colour parameters.
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Washing away foodborne illness |
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Improper hand washing by food handlers is a common cause of foodborne disease. Hand washing by food servers in 4 types of food service establishment were studied to devise optimal practices and minimize spread of foodborne disease.
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Shady tomatoes come good |
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Effects of shielding solar UV-B radiation on the accumulation of flavonoids and their precursor hydroxycinnamic acids in tomato flesh and peel were determined. Plastic covers capable of eliminating UV-B appeared suitable for enhancing the antioxidant compound content.
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Olympic dreams or food safety disasters? |
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Ensuring food safety is essential during mass events such as the Olympic and Paralympic Games. Results of standardised inspections of food premises conducted before and during the 2004 Olympic Games in Athens are described.
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Pressure too much for oysters? |
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High pressure processing may extend the shelf life of sea foods. Effects of this treatment upon the physicochemical and microbiological quality of oysters were investigated.
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Coffee breaks with tradition |
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Use of breeding to meet the market for good quality low-caffeine coffee may be possible. To test this, 42 Coffea arabica genotypes were assessed for caffeine content, bean quality, and brewed coffee quality. Results suggest simultaneous selection for caffeine content and drinking quality is possible.
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Fruity fungal infection detection |
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Fungal infections can spread quickly in packing houses, so early detection and removal of affected fruits is essential. A hyperspectral system was investigated for the detection of mandarins infected with Penicillium digitatum.
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Machine vision sorts out sweet tamarinds |
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An experimental machine vision sorting system for tamarinds based on image processing techniques is described. Sorting parameters included shape, size and the presence of defects. Belt speed, pod orientation and spacing did not affect shape, size and defects. Pod length was influenced by size and cultivar. Sorting performance met Thai agricultural and food commodity standards.
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Process control: a sweet solution |
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Effective process control requires reliable determination of important variables. A hybrid modelling approach was therefore developed for the description of product moisture during industrial production of chewy candy.
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Unearthing the secrets to healthier and more nutritious potatoes... |
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Antioxidant content and antioxidant capacity of hydrophilic and lipophilic extracts from 4 'early potato' cultivars grown at 2 locations were determined. All cultivars contained high levels of several antioxidants with varying levels of antioxidative activity. However, there were noticebale differences between cultivars and location grown.
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Restaurant portions: does one size fit all? |
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The increasing portion sizes served in restaurants may help explain the rise in obesity in western countries. A consumer survey on portion sizes was conducted: larger portions were preferred, especially by men and people of higher BMI.
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Does the microwave cookie crumble with ePTFE? |
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Microwave cooking of bakery products does not induce crust formation and browning; however, use of packs incorporating susceptors may ameliorate this. Use of expanded PTFE film as packaging for microwaveable soy cookie dough was investigated.
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Tootie fruitie |
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UV radiation is useful for disinfection of fruit juices as, unlike thermal disinfection, flavour and aroma are unaffected. A novel UV system with turbulence generation to improve UV penetration, was tested and shown to be successful for reducing microbial counts in fruit juices.
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BSE - an age-old problem? |
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Exposure of cattle to infection from BSE-contaminated feed is most likely during the first year of life, with the total amount of BSE infectivity increasing during the incubation period. A stochastic model was used to simulate the interval of time between slaughter and the predicted clinical onset of BSE in an infected animal.
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Blanch before frying to make "yammy" chips! |
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Blanching at 70-75°C for 4-5 min before deep-fat frying for approx. 5 min produced yam chips with lower moisture and oil contents, improved crispness, and a lighter and more yellow colour. Blanching at 70-75°C for 4-5 min before frying for approx. 5 min, produced yam chips with lower moisture and oil contents, improved crispness, and a lighter and more yellow colour.
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S100B - the milky way to brain maturation |
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Human milk contains many substances essential for helping newborns adapt to extra-uterine life, including S100B, a protein involved in the regulation of all aspects of cell function. This protein acts as a cytokine with a neurotrophic effect regulating brain maturation. The S100B concentration in human colostrums of Burkinabe and Sicilian mothers in the first three days postpartum was determined.
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Virtual dissection of lamb carcasses. A cut above the real thing? |
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Precision and reliability of virtual lamb carcass dissection using computer tomography (CT) was determined. Precision and reliability of virtual dissection and the correlation between virtual and manual dissection were highest using low equidistance CT scanning (40 mm).
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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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