With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-leng...With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.展开更多
Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether ...Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.展开更多
In order to improve the purchased goods quality management level of food processing enterprises, the causes of quality management problems were ana- lyzed, which were classified into four categories, namely, natural t...In order to improve the purchased goods quality management level of food processing enterprises, the causes of quality management problems were ana- lyzed, which were classified into four categories, namely, natural toxins in raw ma- terials, quality problems in planting and breeding, quality problems in transportation, quality problems in delivery acceptance. Then, based on the causes, eight measures to improve goods purchasing management were put forward, and graphs were used to illustrate the corresponding countermeasure to each cause. This study is of theo- retical significance for the food processing enterprises to improve the quality man- agement of purchased goods through formulating improvement measures based on their operating states.展开更多
Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural productio...Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business support.The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects.Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which will ultimately help in developing the Micro food processing sector in the state.展开更多
Waste generation from food manufacturing facilities poses a serious hazard like environmental degradation, water pollution, and land pollution due to its high nutrient composition. Specifically, solid waste(powder) di...Waste generation from food manufacturing facilities poses a serious hazard like environmental degradation, water pollution, and land pollution due to its high nutrient composition. Specifically, solid waste(powder) disposal requires additional energy sources in terms of scientific treatment, structured collection, and disposal packaging according to the safety regulation. Thus, this research discusses the viewpoint of integrating food processing waste as an organic carbon source with BG-11 medium for Chlorella vulgaris(FSP-E) growth. The food processing waste powders investigated in this study were obtained from milk, and biscuit manufacturing facilities. The culture medium was modified by combining both BG-11 and food processing waste powders to identify the optimal algal growth and biochemical content.Compared to the microalgae grown in BG-11 alone(IBG), the combination of biscuit waste and IBG produced higher biomass concentration(44%), with increased lipid(11%), protein(20%), and carbohydrate(57%) contents. Chlorella vulgaris was able to uptake nutrients from the culture medium with combination of food processing waste and IBG thus enhancing its growth. The results obtained also indicate that an integrated culture system using food processing waste and synthetic sources can generate energy out of waste by improving the bio-composition of the microalgae biomass.展开更多
The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has...The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.展开更多
There are several classifications of foods that also include the level of their processing,with NOVA classification appearing to be the most adopted.However scientific consensus is still missing on how to define,chara...There are several classifications of foods that also include the level of their processing,with NOVA classification appearing to be the most adopted.However scientific consensus is still missing on how to define,characterize and classify food processing.The classifications are typically based on the health impacts of foods and do not fully include the engineering perspective of processing,i.e.,the application of physical,chemical,or biotechnological unit operations during food manufacturing,and the composition of a food product.This review offers an engineering perspective and definition of food processing,based on the change of mass and energy,allowing distinguishment of the impacts caused by food processing during the biomass transformation to food products.The improved understanding of the causes of undesired changes in food properties could be used for nutritional public policy recommendations and would contribute to combating some of the chronic diseases related to food consumption patterns.Proposed is the definition of“Food processing”as a sum of all intentional additions or removals of either edible matter or energy(except for any transport or for removal of inedible parts of food)between the harvest of ingredients and consumption of the product.展开更多
Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk,although some studies also reported no association.Furthermore,the evidence regardin...Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk,although some studies also reported no association.Furthermore,the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited.Thus,we investigated the associations between dietary intake by degree of food processing and breast cancer risk,overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition(EPIC)study.Dietary intake of EPIC participants was assessed via questionnaires at baseline.More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system:unprocessed/minimally processed(NOVA 1),culinary ingredients(NOVA 2),processed(NOVA 3)and ultra-processed(NOVA 4).Cox proportional hazards models were used to estimate hazard ratios(HRs)and 95%confidence intervals(CIs)of breast cancer per standard deviation increase in daily consumption(grams)of foods from each NOVA group.The current analysis included 14,933 breast cancer cases,diagnosed among the 318,686 EPIC female participants,(median follow-up of 14.9 years).No associations were found between breast cancer risk and the level of dietary intake from NOVA 1[HR_(per 1 SD)=0.99(95%CI 0.97-1.01)],NOVA 2[HR_(per 1 SD)=1.01(95%CI 0.98-1.03)]and NOVA 4[HR_(per 1 SD)=1.01(95%CI 0.99-1.03)]foods.However,a positive association was found between NOVA 3 and breast cancer risk[HR_(per 1 SD)=1.05(95%CI 1.03-1.07)]which became non-significant after adjustment for alcohol intake[HR_(per 1 SD)=1.01(95%CI 0.98-1.05)]or when beer and wine were excluded from this group[HR_(per 1 SD)=0.99(95%CI 0.97-1.01)].The associations did not differ by breast cancer subtype,menopausal status or body mass index.Findings from this large-scale prospective study suggest that the positive association between processed food intake and breast cancer risk was likely driven by alcoholic beverage consumption.展开更多
Mercury(Hg),especially methylmercury(MeHg),accumulation in rice grain due to rice paddy possessing conditions conducive to Hg methylation has led to human Hg exposure through consumption of rice-based daily meals.In a...Mercury(Hg),especially methylmercury(MeHg),accumulation in rice grain due to rice paddy possessing conditions conducive to Hg methylation has led to human Hg exposure through consumption of rice-based daily meals.In addition to being a food staple,rice is widely used as a raw material to produce a vast variety of processed food products.Little is known about Hg levels in snacking rice-food products and potential Hg exposure from consumption of them,besides previous studies on infant rice cereals.Aiming to provide complementary information for a more complete assessment on Hg exposure risk originated from Hgcontaining rice,this study determined total Hg(THg)and MeHg levels in 195 rice-containing and rice-free processed food products covering all major types of snack foods marketed in China and the estimated daily intake(EDI)of dietary Hg from the consumption of these foods.The results clearly showed THg and MeHg contents in rice-containing foods were significantly higher than rice-free products,suggesting the transfer of Hg and MeHg from the rice to the end products,even after manufacturing processes.Moreover,significant positive correlations were observed between THg,MeHg,or MeHg/THg ratio and rice content for samples containing multiple grains as ingredients,further indicating the deciding role of rice for Hg levels in the end food products.Although the EDI of THg and MeHg via ricebased food products were relatively low compared to the reference dose,it should be considered these snacking food products would contribute additive Hg intake outside of the daily regular meals.展开更多
Acrylamide(AA)is a neurotoxin and carcinogen that formed during the thermal food processing.Conventional quantification techniques are difficult to realize on-site detection of AA.Herein,a flower-like bimetallic FeCu ...Acrylamide(AA)is a neurotoxin and carcinogen that formed during the thermal food processing.Conventional quantification techniques are difficult to realize on-site detection of AA.Herein,a flower-like bimetallic FeCu nanozyme(FeCuzyme)sensor and portable platform were developed for naked-eye and on-site detection of AA.The FeCuzyme was successfully prepared and exhibited flower-like structure with 3D catalytic centers.Fe/Cu atoms were considered as active center and ligand frameworks were used as cofactor,resulting in collaborative substrate-binding features and remarkably peroxidase-like activity.During the catalytic process,the 3,3′,5,5′-tetrame-thylbenzidine(TMB)oxidation can be quenched by glutathione(GSH),and then restored after thiolene Michael addition reaction between GSH and AA.Given the“on–off–on”effect for TMB oxidation and high PODlike activity,FeCuzyme sensor exhibited a wide linear relationship from 0.50 to 18.00μM(R^(2)=0.9987)and high sensitivity(LOD=0.2360μM)with high stability.The practical application of FeCuzyme sensor was successfully validated by HPLC method.Furthermore,a FeCuzyme portable platform was designed with smartphone/laptop,and which can be used for naked-eye and on-site quantitative determination of AA in real food samples.This research provides a way for rational design of a novel nanozyme-based sensing platform for AA detection.展开更多
1 Noah Verrier,a 45‑year‑old artist from Tallahassee,Florida,has made a name for himself by painting still life images of ultra‑processed food and selling them online.Verrier's social media accounts showcase his w...1 Noah Verrier,a 45‑year‑old artist from Tallahassee,Florida,has made a name for himself by painting still life images of ultra‑processed food and selling them online.Verrier's social media accounts showcase his works,which have attracted a wide audience,some of whom think highly of them and demand they should be displayed in the Louvre.展开更多
Purpose-Key performance indicators(KPIs)of maintenance systems serve as benchmarks to workers and organizations to compare their goals for decision-making purposes.Unfortunately,the effects of one KPI on the other are...Purpose-Key performance indicators(KPIs)of maintenance systems serve as benchmarks to workers and organizations to compare their goals for decision-making purposes.Unfortunately,the effects of one KPI on the other are least known,restraining decisions on prioritization of KPIs.This article examines and prioritizes the KPIs of the maintenance system in a food processing industry using the novel Taguchi(T)scheme-decisionmaking trial and evaluation laboratory(DEMATEL)method,Taguchi-Pareto(TP)scheme-DEMATEL method and the DEMATEL method.Design/methodology/approach-The causal association of maintenance process parameters(frequency of failure,downtime,MTTR,MTBF,availability and MTTF)was studied.Besides,the optimized maintenance parameters were infused into the DEMATEL method that translates the optimized values into cause and effect responses and keeping in view the result of analysis.Data collection was done from a food processing plant in Nigeria.Findings-The results indicated that downtime and availability have the most causal effects on other criteria when DEMATEL and T-DEMATEL methods were respectively applied to the problem.Furthermore,the frequency of failure is mostly affected by other criteria in the key performance indication selection using the two methods.The combined Taguchi scheme and DEMATEL method is appropriate to optimize and establish the causal relationships of factors.Originality/value-Hardly any studies have reported the joint optimization and causal relationship of maintenance system parameters.However,the current study achieves this goal using the T-DEMATEL,TP-DEMATEL and DEMATEL methods for the first time.The applied methods effectively ease decisions on prioritization of KPIs for enhancement.展开更多
All around the world,food processing techniques make use of various kinds of treatments to improve the shelf-life of foods.The commonly used thermal treatments are likely to result in deteriorating the sensory as well...All around the world,food processing techniques make use of various kinds of treatments to improve the shelf-life of foods.The commonly used thermal treatments are likely to result in deteriorating the sensory as well as nutritional qualities of foods.However,consumers are now demanding for safer and cleaner food without needing to compromise on the quality.Owing to the evolving nature of consumer demands,food technologists and others in the agro-food chain have devised processes to meet these changing demands by considering new non-thermal food processing techniques,which achieve microbiological inactivation in food materials without the application of heat directly.This review provides an appraisal on certain non-thermal food processing technologies with a focus on their operational mechanisms and success in the preservation of numerous kinds of food and offers an outline on the developments in non-thermal food processing techniques used in the food industry to enhance mass transfers.Increase in mass transfer is of industrial interest owing to a reduction in operation time.Use of a faster mass transfer velocity in the process produces multiple benefits,such as an increase in productivity,the preservation of physiological and nutritional value of food components,and a reduction in economic costs.The review demonstrates that techniques such as Pulsed Electric Field,Ultrasonication and Supercritical technology are viable treatments for enhancing mass transfer in the food processing industries.展开更多
Inside the production workshop of a food processing enterprise under Jiangsu Province’s Sheyang Rice Group,rice harvested from Sheyang County’s green cultivation bases moves smoothly along the assembly line.Followin...Inside the production workshop of a food processing enterprise under Jiangsu Province’s Sheyang Rice Group,rice harvested from Sheyang County’s green cultivation bases moves smoothly along the assembly line.Following raw material processing,enzymatic hydrolysis,and blending,the rice is converted into a liquid product and packaged in easy-open cans.展开更多
It is reported that the work of re-structuring the frame of China nationalstandards system for processing food has been finished with the print and distribution of 2004-2005Development Plan of National Standards for F...It is reported that the work of re-structuring the frame of China nationalstandards system for processing food has been finished with the print and distribution of 2004-2005Development Plan of National Standards for Food (hereinafter Plan). According to the demand of thePlan, there will be great changes among the current national standards and the professionalstandards for processing food, in which some standards will be integrated with others, somestandards will be cancelled, and some will be brought into the new standards system after the reviewof standards. The standards after being changed and the new national standards and the professionalstandards that need to be developed compose the new standards system for processing food.展开更多
Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods...Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.展开更多
There is an increasing attention on oxidative derivatives of triglycerides,a group of potential thermal processing induced food toxicants,which are formed during the thermal processing of food lipids.This review aims ...There is an increasing attention on oxidative derivatives of triglycerides,a group of potential thermal processing induced food toxicants,which are formed during the thermal processing of food lipids.This review aims to summarize current knowledge about their formation mechanisms,detection approaches,and toxicology impacts.Oxidative derivatives of triglycerides are generated through the oxidation,cyclization,polymerization,and hydrolysis of triglycerides under high-temperature and abundant oxygen.The analytical techniques,including GC,HPSEC,MS,^(1)H-NMR were discussed in analyzing these components.In addition,their toxic effects on human health,including effects on the liver,intestines,cardiovascular system,immune system,and metabolism were elucidated.Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.展开更多
There has been a growing trend toward fast food consumption in Saudi Arabia, especially among students. Although fast foods are high in calories, they are not nutritious. So, the frequent intake or consumption of fast...There has been a growing trend toward fast food consumption in Saudi Arabia, especially among students. Although fast foods are high in calories, they are not nutritious. So, the frequent intake or consumption of fast food is associated with many health problems, such as obesity, type 2 diabetes, and other cardiovascular diseases. As fast food consumption significantly increases, obesity and other health conditions become prevalent. This research aims to identify the intake and frequency of fast food meals among the students at the health campus (Jazan University) and its impact on their health. The researchers conducted a cross-sectional study at the health campus of Jazan University, Saudi Arabia, to investigate female college students’ consumption and frequency of fast-food meals. Fast food is a common activity among female students at The Health Campus in Jazan, with only 15% of students being overweight or obese. Studies have found that college students consume much fast food, particularly twice a week, and choose lower-fat options to limit their fat intake.展开更多
In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure （UHP） were investigated. The results showed that the pol...In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure （UHP） were investigated. The results showed that the polarization cross of lotus-seed starch granules was weakening gradually with increasing the treatment time, which indicated the termination of their ordered crystallite structures. The morphologies of granules were collapsed once the UHP was kept at 500 MPa for 60 minutes. The particle size analysis demonstrated that the granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. X-ray diffraction studies showed that the intensity of the feature diffraction peaks of starch decreased and eventually disappeared with increasing the treatment time, and B-type transformation pattern was observed. The Fourier transform infrared spectra （FTIR） analysis of starch showed that the UHP is a physical modification processing because no new groups formed. The research showed that UHP processing at certain degree is capable to achieve the modification of lotus-seed starch. It is of significance for the deep processing of lotus-seed products.展开更多
Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative productio...Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.展开更多
基金supported by the National Key Research and Development Program of China(2023YFD2100205)the Fujian Province Science and Technology Plan Project,China(2023N3008).
文摘With the rapid growth of the global population and the increasing demand for healthier diets,improving the nutrient utilization efficiency of staple food crops has become a critical scientific and industrial chal-lenge,prompting innovation in food processing technologies.This review introduces first the common nutritional challenges in the processing of staple food crops,followed by the comprehensive examination of research aiming to enhance the nutritional quality of staple food crop-based foods through innovative processing technologies,including microwave(MW),pulsed electric field(PEF),ultrasound,modern fer-mentation technology,and enzyme technology.Additionally,soybean processing is used as an example to underscore the importance of integrating innovative processing technologies for optimizing nutrient utilization in staple food crops.Although these innovative processing technologies have demonstrated a significant potential to improve nutrient utilization efficiency and enhance the overall nutritional pro-file of staple food crop-based food products,their current limitations must be acknowledged and addressed in future research.Fortunately,advancements in science and technology will facilitate pro-gress in food processing,enabling both the improvement of existing techniques as well as the develop-ment of entirely novel methodologies.This work aims to enhance the understanding of food practitioners on the way processing technologies may optimize nutrient utilization,thereby fostering innovation in food processing research and synergistic multi-technological strategies,ultimately providing valuable references to address global food security challenges.
基金supported by the National Natural Science Foundation of China (32102605)the Agricultural Science and Technology Innovation Program under Grant (CAAS-ASTIP-2020IAR)the Earmarked Fund for CARS (CARS-44)。
文摘Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.
基金Supported by the Key Scientific Research Program of Beijing Municipal Commission of Education in 2013~~
文摘In order to improve the purchased goods quality management level of food processing enterprises, the causes of quality management problems were ana- lyzed, which were classified into four categories, namely, natural toxins in raw ma- terials, quality problems in planting and breeding, quality problems in transportation, quality problems in delivery acceptance. Then, based on the causes, eight measures to improve goods purchasing management were put forward, and graphs were used to illustrate the corresponding countermeasure to each cause. This study is of theo- retical significance for the food processing enterprises to improve the quality man- agement of purchased goods through formulating improvement measures based on their operating states.
文摘Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business support.The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects.Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which will ultimately help in developing the Micro food processing sector in the state.
基金supported by the Fundamental Research Grant Scheme, Malaysia (No. FRGS/1/2019/STG05/UNIM/02/2)My PAIR-PHCHibiscus Grant (No. My PAIR/1/2020/STG05/UNIM/1)supported by the National Natural Science Foundation of China (No. 41876124)。
文摘Waste generation from food manufacturing facilities poses a serious hazard like environmental degradation, water pollution, and land pollution due to its high nutrient composition. Specifically, solid waste(powder) disposal requires additional energy sources in terms of scientific treatment, structured collection, and disposal packaging according to the safety regulation. Thus, this research discusses the viewpoint of integrating food processing waste as an organic carbon source with BG-11 medium for Chlorella vulgaris(FSP-E) growth. The food processing waste powders investigated in this study were obtained from milk, and biscuit manufacturing facilities. The culture medium was modified by combining both BG-11 and food processing waste powders to identify the optimal algal growth and biochemical content.Compared to the microalgae grown in BG-11 alone(IBG), the combination of biscuit waste and IBG produced higher biomass concentration(44%), with increased lipid(11%), protein(20%), and carbohydrate(57%) contents. Chlorella vulgaris was able to uptake nutrients from the culture medium with combination of food processing waste and IBG thus enhancing its growth. The results obtained also indicate that an integrated culture system using food processing waste and synthetic sources can generate energy out of waste by improving the bio-composition of the microalgae biomass.
文摘The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.
文摘There are several classifications of foods that also include the level of their processing,with NOVA classification appearing to be the most adopted.However scientific consensus is still missing on how to define,characterize and classify food processing.The classifications are typically based on the health impacts of foods and do not fully include the engineering perspective of processing,i.e.,the application of physical,chemical,or biotechnological unit operations during food manufacturing,and the composition of a food product.This review offers an engineering perspective and definition of food processing,based on the change of mass and energy,allowing distinguishment of the impacts caused by food processing during the biomass transformation to food products.The improved understanding of the causes of undesired changes in food properties could be used for nutritional public policy recommendations and would contribute to combating some of the chronic diseases related to food consumption patterns.Proposed is the definition of“Food processing”as a sum of all intentional additions or removals of either edible matter or energy(except for any transport or for removal of inedible parts of food)between the harvest of ingredients and consumption of the product.
基金supported by a Wellcome Trust PhD studentship in Molecular,Genetic and Lifecourse Epidemiology(224982/Z/22/Z).
文摘Recent epidemiological studies have suggested a positive association between ultra-processed food consumption and breast cancer risk,although some studies also reported no association.Furthermore,the evidence regarding the associations between intake of food with lower degrees of processing and breast cancer risk is limited.Thus,we investigated the associations between dietary intake by degree of food processing and breast cancer risk,overall and by breast cancer subtypes in the European Prospective Investigation into Cancer and Nutrition(EPIC)study.Dietary intake of EPIC participants was assessed via questionnaires at baseline.More than 11,000 food ingredients were classified into four groups of food processing levels using the NOVA classification system:unprocessed/minimally processed(NOVA 1),culinary ingredients(NOVA 2),processed(NOVA 3)and ultra-processed(NOVA 4).Cox proportional hazards models were used to estimate hazard ratios(HRs)and 95%confidence intervals(CIs)of breast cancer per standard deviation increase in daily consumption(grams)of foods from each NOVA group.The current analysis included 14,933 breast cancer cases,diagnosed among the 318,686 EPIC female participants,(median follow-up of 14.9 years).No associations were found between breast cancer risk and the level of dietary intake from NOVA 1[HR_(per 1 SD)=0.99(95%CI 0.97-1.01)],NOVA 2[HR_(per 1 SD)=1.01(95%CI 0.98-1.03)]and NOVA 4[HR_(per 1 SD)=1.01(95%CI 0.99-1.03)]foods.However,a positive association was found between NOVA 3 and breast cancer risk[HR_(per 1 SD)=1.05(95%CI 1.03-1.07)]which became non-significant after adjustment for alcohol intake[HR_(per 1 SD)=1.01(95%CI 0.98-1.05)]or when beer and wine were excluded from this group[HR_(per 1 SD)=0.99(95%CI 0.97-1.01)].The associations did not differ by breast cancer subtype,menopausal status or body mass index.Findings from this large-scale prospective study suggest that the positive association between processed food intake and breast cancer risk was likely driven by alcoholic beverage consumption.
基金supported by the Shandong Provincial Natural Science Foundation (No.ZR2022QB242)the National Natural Science Foundation of China (No.22306111 and 22306108)+1 种基金the Shandong Provincial Natural Science Foundation (No.ZR2020ZD20)the Chinese Postdoctoral Science Foundation (No.2023M732059).
文摘Mercury(Hg),especially methylmercury(MeHg),accumulation in rice grain due to rice paddy possessing conditions conducive to Hg methylation has led to human Hg exposure through consumption of rice-based daily meals.In addition to being a food staple,rice is widely used as a raw material to produce a vast variety of processed food products.Little is known about Hg levels in snacking rice-food products and potential Hg exposure from consumption of them,besides previous studies on infant rice cereals.Aiming to provide complementary information for a more complete assessment on Hg exposure risk originated from Hgcontaining rice,this study determined total Hg(THg)and MeHg levels in 195 rice-containing and rice-free processed food products covering all major types of snack foods marketed in China and the estimated daily intake(EDI)of dietary Hg from the consumption of these foods.The results clearly showed THg and MeHg contents in rice-containing foods were significantly higher than rice-free products,suggesting the transfer of Hg and MeHg from the rice to the end products,even after manufacturing processes.Moreover,significant positive correlations were observed between THg,MeHg,or MeHg/THg ratio and rice content for samples containing multiple grains as ingredients,further indicating the deciding role of rice for Hg levels in the end food products.Although the EDI of THg and MeHg via ricebased food products were relatively low compared to the reference dose,it should be considered these snacking food products would contribute additive Hg intake outside of the daily regular meals.
基金supported by the National Natural Science Foundation of China(32060577 and 32360619)Natural Science Foundation of Jiangxi Province(20224ACB203016 and 20212BAB203034)the Open Project of China Food Flavor and Nutrition Health Innovation Center(CFC2023B-013).
文摘Acrylamide(AA)is a neurotoxin and carcinogen that formed during the thermal food processing.Conventional quantification techniques are difficult to realize on-site detection of AA.Herein,a flower-like bimetallic FeCu nanozyme(FeCuzyme)sensor and portable platform were developed for naked-eye and on-site detection of AA.The FeCuzyme was successfully prepared and exhibited flower-like structure with 3D catalytic centers.Fe/Cu atoms were considered as active center and ligand frameworks were used as cofactor,resulting in collaborative substrate-binding features and remarkably peroxidase-like activity.During the catalytic process,the 3,3′,5,5′-tetrame-thylbenzidine(TMB)oxidation can be quenched by glutathione(GSH),and then restored after thiolene Michael addition reaction between GSH and AA.Given the“on–off–on”effect for TMB oxidation and high PODlike activity,FeCuzyme sensor exhibited a wide linear relationship from 0.50 to 18.00μM(R^(2)=0.9987)and high sensitivity(LOD=0.2360μM)with high stability.The practical application of FeCuzyme sensor was successfully validated by HPLC method.Furthermore,a FeCuzyme portable platform was designed with smartphone/laptop,and which can be used for naked-eye and on-site quantitative determination of AA in real food samples.This research provides a way for rational design of a novel nanozyme-based sensing platform for AA detection.
文摘1 Noah Verrier,a 45‑year‑old artist from Tallahassee,Florida,has made a name for himself by painting still life images of ultra‑processed food and selling them online.Verrier's social media accounts showcase his works,which have attracted a wide audience,some of whom think highly of them and demand they should be displayed in the Louvre.
文摘Purpose-Key performance indicators(KPIs)of maintenance systems serve as benchmarks to workers and organizations to compare their goals for decision-making purposes.Unfortunately,the effects of one KPI on the other are least known,restraining decisions on prioritization of KPIs.This article examines and prioritizes the KPIs of the maintenance system in a food processing industry using the novel Taguchi(T)scheme-decisionmaking trial and evaluation laboratory(DEMATEL)method,Taguchi-Pareto(TP)scheme-DEMATEL method and the DEMATEL method.Design/methodology/approach-The causal association of maintenance process parameters(frequency of failure,downtime,MTTR,MTBF,availability and MTTF)was studied.Besides,the optimized maintenance parameters were infused into the DEMATEL method that translates the optimized values into cause and effect responses and keeping in view the result of analysis.Data collection was done from a food processing plant in Nigeria.Findings-The results indicated that downtime and availability have the most causal effects on other criteria when DEMATEL and T-DEMATEL methods were respectively applied to the problem.Furthermore,the frequency of failure is mostly affected by other criteria in the key performance indication selection using the two methods.The combined Taguchi scheme and DEMATEL method is appropriate to optimize and establish the causal relationships of factors.Originality/value-Hardly any studies have reported the joint optimization and causal relationship of maintenance system parameters.However,the current study achieves this goal using the T-DEMATEL,TP-DEMATEL and DEMATEL methods for the first time.The applied methods effectively ease decisions on prioritization of KPIs for enhancement.
文摘All around the world,food processing techniques make use of various kinds of treatments to improve the shelf-life of foods.The commonly used thermal treatments are likely to result in deteriorating the sensory as well as nutritional qualities of foods.However,consumers are now demanding for safer and cleaner food without needing to compromise on the quality.Owing to the evolving nature of consumer demands,food technologists and others in the agro-food chain have devised processes to meet these changing demands by considering new non-thermal food processing techniques,which achieve microbiological inactivation in food materials without the application of heat directly.This review provides an appraisal on certain non-thermal food processing technologies with a focus on their operational mechanisms and success in the preservation of numerous kinds of food and offers an outline on the developments in non-thermal food processing techniques used in the food industry to enhance mass transfers.Increase in mass transfer is of industrial interest owing to a reduction in operation time.Use of a faster mass transfer velocity in the process produces multiple benefits,such as an increase in productivity,the preservation of physiological and nutritional value of food components,and a reduction in economic costs.The review demonstrates that techniques such as Pulsed Electric Field,Ultrasonication and Supercritical technology are viable treatments for enhancing mass transfer in the food processing industries.
文摘Inside the production workshop of a food processing enterprise under Jiangsu Province’s Sheyang Rice Group,rice harvested from Sheyang County’s green cultivation bases moves smoothly along the assembly line.Following raw material processing,enzymatic hydrolysis,and blending,the rice is converted into a liquid product and packaged in easy-open cans.
文摘It is reported that the work of re-structuring the frame of China nationalstandards system for processing food has been finished with the print and distribution of 2004-2005Development Plan of National Standards for Food (hereinafter Plan). According to the demand of thePlan, there will be great changes among the current national standards and the professionalstandards for processing food, in which some standards will be integrated with others, somestandards will be cancelled, and some will be brought into the new standards system after the reviewof standards. The standards after being changed and the new national standards and the professionalstandards that need to be developed compose the new standards system for processing food.
基金the financial support received from the Natural Science Foundation of China(32202202 and 31871735)。
文摘Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.
基金funded by the National Natural Science Foundation of China (Grant No.32272426).
文摘There is an increasing attention on oxidative derivatives of triglycerides,a group of potential thermal processing induced food toxicants,which are formed during the thermal processing of food lipids.This review aims to summarize current knowledge about their formation mechanisms,detection approaches,and toxicology impacts.Oxidative derivatives of triglycerides are generated through the oxidation,cyclization,polymerization,and hydrolysis of triglycerides under high-temperature and abundant oxygen.The analytical techniques,including GC,HPSEC,MS,^(1)H-NMR were discussed in analyzing these components.In addition,their toxic effects on human health,including effects on the liver,intestines,cardiovascular system,immune system,and metabolism were elucidated.Information in this review could be used to improve the understanding of oxidative derivatives of triglycerides and ultimately improve academic and industrial strategies for eliminating these compounds in thermal processing food systems.
文摘There has been a growing trend toward fast food consumption in Saudi Arabia, especially among students. Although fast foods are high in calories, they are not nutritious. So, the frequent intake or consumption of fast food is associated with many health problems, such as obesity, type 2 diabetes, and other cardiovascular diseases. As fast food consumption significantly increases, obesity and other health conditions become prevalent. This research aims to identify the intake and frequency of fast food meals among the students at the health campus (Jazan University) and its impact on their health. The researchers conducted a cross-sectional study at the health campus of Jazan University, Saudi Arabia, to investigate female college students’ consumption and frequency of fast-food meals. Fast food is a common activity among female students at The Health Campus in Jazan, with only 15% of students being overweight or obese. Studies have found that college students consume much fast food, particularly twice a week, and choose lower-fat options to limit their fat intake.
基金supported by Cooperation in Production,Study and Research of Science and Technology Major Projects of Fujian Province(2012N5004)Natural Science Foundation of Fujian Province(2012J01081)+1 种基金Scientific and Technological Innovation Team Support Plan of Institution of Higher Learning in Fujian Province([2012]03)Scientific and Technological Innovation Team Support Plan of Fujian Agriculture and Forestry University(cxtd12009)
文摘In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure （UHP） were investigated. The results showed that the polarization cross of lotus-seed starch granules was weakening gradually with increasing the treatment time, which indicated the termination of their ordered crystallite structures. The morphologies of granules were collapsed once the UHP was kept at 500 MPa for 60 minutes. The particle size analysis demonstrated that the granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. X-ray diffraction studies showed that the intensity of the feature diffraction peaks of starch decreased and eventually disappeared with increasing the treatment time, and B-type transformation pattern was observed. The Fourier transform infrared spectra （FTIR） analysis of starch showed that the UHP is a physical modification processing because no new groups formed. The research showed that UHP processing at certain degree is capable to achieve the modification of lotus-seed starch. It is of significance for the deep processing of lotus-seed products.
基金funded by National Key R&D Program of China (2018YFC1706200)National Natural Science Fund of China (31571735,81522049)+4 种基金Shanghai Science and Technology Committee Project(17JC1404300)Zhejiang Provincial Ten Thousands Program for Leading Talents of Science and Technology Innovation (2018R52050)Zhejiang Provincial Program for the Cultivation of High-level Innovative Health talents,TCM Foundation for Distinguished Young Talents of Zhejiang Province (2020ZQ014)Project of Zhejiang Chinese Medical University (2019ZR15)Opening project of Zhejiang provincial preponderant and characteristic subject of Key University (Traditional Chinese Pharmacology),Zhejiang Chinese Medical University (ZYAOX2018004,ZYAOX2018019)
文摘Nanotechnology is a key advanced technology enabling contribution,development,and sustainable impact on food,medicine,and agriculture sectors.Nanomaterials have potential to lead qualitative and quantitative production of healthier,safer,and high-quality functional foods which are perishable or semi-perishable in nature.Nanotechnologies are superior than conventional food processing technologies with increased shelf life of food products,preventing contamination,and production of enhanced food quality.This comprehensive review on nanotechnologies for functional food development describes the current trends and future perspectives of advanced nanomaterials in food sector considering processing,packaging,security,and storage.Applications of nanotechnologies enhance the food bioavailability,taste,texture,and consistency,achieved through modification of particle size,possible cluster formation,and surface charge of food nanomaterials.In addition,the nanodelivery-mediated nutraceuticals,synergistic action of nanomaterials in food protection,and the application of nanosensors in smart food packaging for monitoring the quality of the stored foods and the common methods employed for assessing the impact of nanomaterials in biological systems are also discussed.
