Food Science

Chemical Components of Fermented Fish Products

by Kenneth Ruddle

(1992) Journal of Food Composition and Analysis 5(2):152-159 (T. Mizutani, A. Kimizuka, K.Ruddle and N. Ishige).

Investigation of Shelf Life of Potency and Activity of the Lactobacilli Produced Bacteriocins Through Their Exposure to Various Physicochemical Stress Factors

by Myrto-Panagiota Zacharof

published in Probiotics and Antimicrobial Proteins
2012, DOI: 10.1007/s12602-012-9102-2 by Springer

Three Lactobacilli strains, Lactobacillus casei NCIMB 11970, Lactobacillus plantarum NCIMB 8014, Lactobacillus lactis... more Three Lactobacilli strains, Lactobacillus casei NCIMB 11970, Lactobacillus plantarum NCIMB 8014, Lactobacillus lactis NCIMB 8586 have been used for the production of bacteriocins. Though, their production phase, their biochemical nature, their mode of activity even their genetic structure have been widely investigated, there are hardly any studies investigating their potency and activity in depth of time, in other words their shelf life under several physicochemical conditions that may occur during their production in large scale. As such, the effect of several factors influencing the activity and the potency of bacteriocins when produced in large scale was examined as due to bacteriocins peptide nature degradation or denaturation might occur, under extreme physicochemical conditions. During scale-up process, differences between the output data may occur, such as concerning biomass, metabolic by-products and limiting substrate concentrations. These may affect negatively the activity and the potency of the bacteriocins. For investigating these effects and minimizing them, numerous studies were conducted, which were related to the exact phase of the production of these substances, the effect of dilution and temperature changes. These studies could be used in order to minimize the scaling-up effect when decided to produce these peptides in large scale.

Tomato (Lycopersicon esculentum) Seeds: New Flavonols and Cytotoxic Effect

by Marcos Taveira

Sopapillas

by Bobby Dyke

The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats

by David Schleifer

David Schleifer. 2012 “The Perfect Solution: How Trans Fats Became the Healthy Replacement for Saturated Fats.” Technology and Culture 53(1): 94-119.

Trans fats became part of the American food system due to a complex interplay among activism, industrial technology,... more Trans fats became part of the American food system due to a complex interplay among activism, industrial technology, and nutritional science. Some manufacturers began using partially hydrogenated oils, which contain trans fats, in the early twentieth century. Medical authorities began framing saturated fats as unhealthy in the 1950s. In the 1980s, activist organizations, including the Center for Science in the Public Interest, condemned food corporations’ use of saturated fats and endorsed trans fats as an acceptable alternative. Nearly all targeted corporations responded by replacing saturated fats with trans fats, which fit easily into their existing products. Trans fats thus became the perfect solution to the political problem of saturated fats and to the technical problem of what to use in their place. Activists helped precipitate technological change, but by 1994, trans fats were no longer regarded as a solution. Instead, they became regarded as a new nutritional problem.

An Exploratory Study of Brand Success: Evidence From the Food Industry

by Nebojsa Davcik, Ph.D.

Journal of International Food & Agribusiness Marketing

Volume 24, Issue 1, 91-109; 2012

with Jonas Rundquist

The goal of this research is to identify drivers that influence the brand success, in order to develop a more... more The goal of this research is to identify drivers that influence the brand success, in order to develop a more effective business strategy. An abductive theory approach is adopted and food managers from Italy and Sweden were questioned. The authors modeled the eight correlated first-order factors, using seven independent variables and the dependent variable brand success. The variance-based structural equation modeling approach (partial least square [PLS] algorithm) have been applied. This study provides insight and empirical evidence on brand success. The findings can be employed as more effective brand strategies in a sector that has been under-investigated in academic literature and practice.

The Effect of Soaking, Washing and Frying on the Concentration of Formaldehyde in Sange Belah Salty Fish

by Jutti Levita

Determination of Genistein in the Fermented By-product of Soybean Curd, an Indonesian Food, and Its in vivo Assay on Carrageenan-Induced Mice

by Jutti Levita

L'approccio delle imprese agroalimentari all'analisi sensoriale: l'esperienza del Centro Italiano di Analisi Sensoriale

by Cristina Santini

Credibility Engineering in the Food Industry. Linking science, regulation and marketing in a corporate context.

by Bart Penders

Penders, B. & Nelis, A.P. (2011). Science in Context 29 (4): 487-515. [DOI: 10.1017/S0269889711000202]

We expand upon the notion of the “credibility cycle” through a study of credibility engineering by the food industry.... more We expand upon the notion of the “credibility cycle” through a study of credibility engineering by the food industry. Research and development (R&D) as well as marketing contribute to
the credibility of the food company Unilever and its claims. Innovation encompasses the development, marketing, and sales of products. These are directed towards three distinct audiences: scientific peers, regulators, and consumers. R&D uses scientific articles to create credit for itself amongst peers and regulators. These articles are used to support health claims on products. However, R&D, regulation, and marketing are not separate realms. A single strategy of credibility engineering connects health claims to a specific public through linking that public to a health issue and a food product.

Decentering Biotechnology book review

by David Schleifer

Schleifer, David. 2011. Review of "Decentering Biotechnology: Assemblages Built and Assemblages Masked." Contemporary Sociology: A Journal of Reviews 40:695-697.

Review of "Decentering Biotechnology: Assemblages Built and Assemblages Masked," by Michael S. Carolan... more Review of "Decentering Biotechnology: Assemblages Built and Assemblages Masked," by Michael S. Carolan Burlington, VT: Ashgate, 2010. 188pp. $89.95 cloth. ISBN: 9781409410058.

We spent a million bucks and then we had to do something: The unexpected implications of industry involvement in trans fat research

by David Schleifer

Bulletin of Science, Technology and Society, 2011, published online ahead of print.

Many scholars assume that industry meddles in scientific research in order to defend their products. But this article... more Many scholars assume that industry meddles in scientific research in order to defend their products. But this article shows that industry meddling in science can have a variety of consequences. American food manufacturers long denied that trans fats were associated with disease. Academic scientists, government scientists, and activists in fact endorsed trans fats as a healthier alternative to saturated fats. But in 1990, a high-profile study showed that trans fats increased risk factors for heart disease more than saturated fats did. Industry funded a U.S. Department of Agriculture study that they hoped would exonerate trans fats. But the industry-funded U.S. Department of Agriculture study also indicated that trans fats increased risk factors for heart disease more than saturated fats. Industry quickly began developing trans fat alternatives. This confirms that corporations get involved in science in order to defend their products. But involvement in science can be the very means by which corporations persuade themselves to change their products.

A review: microbiological, physicochemical and health impact of high level of biogenic amines in fish sauce

by M.Z. Zaman

Muhammad Zukhrufuz Zaman, A.S. Abdulamir, Fatimah Abu Bakar, Jinap Selamat and Jamilah Bakar
American Journal of Applied Sciences. 2009. 6(6): 1199-1211.

Combined effects of aqueous chlorine dioxide and ultrasonic treatments on postharvest storage quality of plum fruit (Prunus salicina L.)

by Zhao Chen

The individual and combined effects of aqueous chlorine dioxide (40mg L−1 ClO2 for 10min) and ultrasonic (100W... more The individual and combined effects of aqueous chlorine dioxide (40mg L−1 ClO2 for 10min) and ultrasonic (100W ultrasound for 10min) treatments on postharvest storage quality of plum fruit (Prunus salicina L.) were investigated. Two combination modes of these two treatments, treatment with ClO2 solution accompanied by simultaneous ultrasonic waves (one-step mode) and applying them sequentially (two-stepmode)were adopted. The effect of combined treatments onmaintaining contents of total flavonoids, ascorbic acid, reducing sugars, and titratable acidswere similar butweremore beneficial than the individual treatments and the untreated control. The one-step mode was more effective in reducing the initial microflora and retaining sensory qualities of plum fruit than the two-step mode, and fruit shelf-life could be extended to 60 d compared to 35 d for the control.Moreover, therewere no detectable chemical residues in the treated samples with the one-step mode. These results demonstrated that the combined treatments of ClO2 and ultrasound could be a promising approach to maintain postharvest storage quality of plum fruit without significant risks to consumers.

Effects of aqueous chlorine dioxide treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L.)

by Zhao Chen

Effects of aqueous chlorine dioxide (ClO2) treatment on enzymatic browning and shelf-life of fresh-cut asparagus... more Effects of aqueous chlorine dioxide (ClO2) treatment on enzymatic browning and shelf-life of fresh-cut asparagus lettuce (Lactuca sativa L. var. angustana) were investigated. Fresh-cut asparagus lettuce was treated at different concentrations (10, 40, and 100 mg L-1) for different times (5, 10, and 20 min). Following treatments, lettuce slices were stored at 4 ℃ for 14 days. The activities of polyphenol oxidase (PPO) and peroxidase (POD) in the lettuce were reduced by ClO2. Meanwhile, the degradation of color in the ClO2 treated lettuce was also delayed. It was concluded that ClO2 concentration and treatment time were two significant factors affecting ClO2 treatment on enzymatic browning of fresh-cut asparagus lettuce (P < 0.05). From the microbiological and sensory quality perspectives, the treatment with 100 mg L-1 ClO2 for 20 min could prolong the shelf-life to 14 days compared to 4 days for the control. These results indicated that ClO2 treatment was a promising approach to inhibit enzymatic browning and prolong shelf-life of fresh-cut asparagus lettuce.

Effects of aqueous chlorine dioxide treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.)

by Zhao Chen

Effects of aqueous chlorine dioxide (ClO2) treatment on nutritional components and shelf-life of mulberry fruit (Morus... more Effects of aqueous chlorine dioxide (ClO2) treatment on nutritional components and shelf-life of mulberry fruit (Morus alba L.) were investigated. Mulberry fruit were immersed into 20, 60, and 80 mg/L ClO2 solutions for 5, 10, and 15 min, respectively. Mulberries were then rinsed with potable tap water for 1 min and stored at -1 ºC for 14 d. ClO2 treatment was effective in retention of flavonoid, ascorbic acid, reducing sugar, and titratable acid. ClO2 concentration and treatment time were significant factors affecting ClO2 treatment. The shelf-life of the samples treated by 60 mg/L ClO2 for 15 min was extended to 14 d compared to 8 d for the control. No ClO2, ClO2-, or ClO3- residues were detected in samples treated by 60 mg/L ClO2 for 15 min. These results indicated that ClO2 treatment was a promising approach to preserve mulberry fruit with no significant risks of chemical residues.

Alpha-amylase activity of tannin isolated from Terminalia chebula

by Dr. Goutam Thakur

Sutapa Mukherjee, Analava Mitra, Satyahari Dey, Goutam Thakur, IEEE Xplore, 443-445 (2010)

One important therapeutic approach for the treatment of Type 2 Diabetes Mellitus is by decreasing the postprandial... more One important therapeutic approach for the treatment of Type 2 Diabetes Mellitus is by decreasing the postprandial increase of glucose. This is possible by inhibiting certain carbohydrate hydrolyzing enzymes like alpha-amylase. In the present study, the inhibitory effect of tannins isolated from the alcoholic extract of fruits of Terminalia chebula was evaluated for the first time with porcine pancreatic amylase and potato starch as substrate. The result indicated that highest inhibition (52%) was obtained at the concentration of l00 microgram/ml of tannins extracted from the fruits. The result was comparable to that of Acarbose which is a very effective antidiabetic agent.

“Effect of Certain Flavour Improving Treatments of Recombined Fresh Milk Blend on its Heat Stability” Le Lait, France (1986) 66 (3), pp. 311-315

by DR. RAKESH MOHAN JOSHI

“Improving the Flavour Acceptability of Recombined Milk Blended with Fresh Milk” Le Lait, France (1986) 66(3), pp 305-306

by DR. RAKESH MOHAN JOSHI

“Heat Induced Deposit Formation and its Relationship to Heat Stability in a Blend of Recombined and Fresh Milk”, Journal of Dairy Research, United Kingdom(1986) 53, pp. 323-328

by DR. RAKESH MOHAN JOSHI