Top Research Papers on Food Science and Technology

Code Title Credits Required Core CFS 210 Introduction to Food Science and Technology 2 CFS 370 Food Processing I 3 CFS 464 Food Analysis 3 CFS 470 Food Processing II 3 CFS 471 Food Processing Laboratory 1 SAFE 452 Food Laws and Regulations 3 Elective Courses: Select 3 credits from the following: 3 ANSC 340 Principles of Meat Science ANSC 344 Fundamentals of Meat Processing CFS 450 Cereal Technology CFS 460 Food Chemistry CFS 461 Food Chemistry Laboratory CFS 474 Sensory Science of Foods CFS 480 Food Product Development MICR 453 Food Microbiology PLSC 210 Horticulture Science PLSC 415 Vegetable...

List of contributors. 1 Introduction ( Geoffrey Campbell-Platt). 1.1 Food science and technology course elements. 1.2 Evolution of the book. 1.3 Food safety assurance. 1.4 The International Union of Food Science and Technology (IUFoST). 1.5 The book. 2 Food chemistry ( Richard A. Frazier). 2.1 Introduction. 2.2 Carbohydrates. 2.3 Proteins. 2.4 Lipids. 2.5 Minor components of foods. 2.6 Water in foods. 2.7 Physical chemistry of dispersed systems. 2.8 Chemical aspects of organoleptic properties. 3 Food analysis ( Heinz-Dieter Isengard and Dietmar Breithaupt). 3.1 Macro analysis. 3.2 Instrumental...

This book is divided into six main parts, namely: Food Components and Their Function, Properties of Foods, Food Safety and Quality Assurance, Food Processing and Its Effect On Food, Handling and Storage of Food, and Post Processing Operations. It is hoped that the book will meet a long felt need of teachers and students of the subject. Finally, I invite comments from users of this book about its content and use of various chapters in their investigations. If these are discovered, I would very much appreciate hearing from you so that corrections can be effected promptly on other edition. I beli...

Food science and technology concerns the chemistry and engineering necessary to deliver safe, convenient food products from the farm gate to the food marketer. The academic program integrates principles and concepts in the physical, biological, and engineering sciences, and applies them to the scientific and technological aspects of food and beverage processing. The role of the food scientist is to successfully integrate these disciplines to assure an abundant, high quality, and nutritious food supply.

An Industry 4.0 approach and in situ measurement techniques are used to overcome hurdles in fluid handling and complex rheological characterisation in formulated products.

Designed to supplement GCSE courses in Home Economics, this textbook examines aspects of food production, processing and packaging and takes a scientific look at the preparation and cooking of food and the relationship between food and health, illustrated with many food surveys.

This book discusses food science and technology course elements, which include traditional and novel methods of microbial detection, and its applications in the food processing and packaging industry.

This guide provides an overview of resources available for study and research in food science and technology.

This third volume in the Handbook of Food Science and Technology Set explains the processing of raw materials into traditional food (bread, wine, cheese, etc.). The agri-food industry has evolved in order to meet new market expectations of its products; with the use of separation and assembly technologies, food technologists and engineers now increasingly understand and control the preparation of a large diversity of ingredients using additional properties to move from the raw materials into new food products. Taking into account the fundamental basis and technological specificities of the ma...

Theoretical Foundations of the Amen Protocol Sustainable Scenarios for Upstream Waste Reduction in the Food Chain Non-thermal Technologies for Preservation of Acidic Fruit Products and Bacteriocin.

A comprehensive introductory level text that provides thorough up to date coverage of a broad range of topics in food science and technology.

Schroeder M1,2, Lares M3,4, Perez E5*, Brito S3, Flores MA6, Chacon R4, Colina F4, Cira L7 and Ramirez M8 1Human Service and Social Science Department, University of Phoenix, USA 2Mountain Health and Wellness (MHW), USA 3Department of Endocrinology and Metabolic Diseases of the Military Hospital 4Escuela of Nutrition and Dietetics, Faculty of Medicine, Central University of Venezuela 5Institute Science and Food Technology, Faculty of Sciences, Central University of Venezuela 6International Graduate 6Woods, Latin University of Costa Rica 7Orthopedic Hospital, childhood 8Unit lipids and cardiova...

This encyclopaedia presents a thorough alphabetical listing of articles dealing with the properties, analysis and processing of foods, including material on grains, beans, nuts, seeds, fruits and vegetables, bakery, dairy, meat, poultry and fish products, and alcoholic beverages.

Probiotic bacteria may advance endogenous barrier systems in patients with food allergy, and by relieving intestinal inflammation, may perform as a useful tool in the prevention and management of food allergy.

Food bionics was a new subject formed with food engineering and bionics.In the paper,it was summed up of the application of bionic technology in food science.

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Overview of Food Packaging Systems Introduction Science and Technology of Food Packaging Socioeconomic Needs Packaging Functions Packaging Environments Food Packaging Systems Tables for Analyzing Food Packaging Systems Food Package Development Chemical Structures and Properties of Packaging Materials Chemical Constituents Chemical Bonding Intermolecular Forces Spatial Arrangements Chemical Reactivity and Susceptibility of Packaging Physical Properties of Packaging Materials Introduction Thermal Properties Electromagnetic Properties Mechanical Properties Permeation of Gas and Vapor Introduction...

A total of four bacteria isolated from commercial food products viz., Amul Probiotic Ice-cream, Nestle Baby & Me and Yakult were compared against two potential indigenous probiotic isolates from traditional fermented foods of NorthWestern Himalayas along with reference strain Lactobacillus rhamnosus GG-ATCC 53103 for antigenotoxic potential. Indigenous isolate ADF10, Lactobacillus plantarum showed highest antigenotoxicity (>90% against 4-NQO and furazolidone) among all the isolates used in this study followed by commercial isolate L4, Bifidobacterium lactis from Nestle Baby & Me. This study sh...

Keratin degrading Aspergillus niger and Penicillium purpurogenum were isolated from soils collected from human hair dumping ground using skim milk agar screening method. These fungi hydrolyzed skim milk casein indicated by halo zones of hydrolysis of 62mm and 64mm produced by them respectively. The fungal species also utilized keratin of ground human hair and chicken feather and hydrolyzed them to reducing sugars and proteins with P. purpurogenum being a better degrader of chicken feather and human hair producing 13.5 and 12.0 U/ml respectively than A. niger.

At a time when scientific innovations continue to redefine the boundaries of possibility, the field of food science is no exception. As we embark on a journey into the challenges and promises of nanofood science and technology, we find ourselves at the intersection of two worlds: cooking that has inspired humanity for centuries, and culinary practices that are changing the way we live. world science. Create, use and think about food. Nanofood science and technology is a new field changing the face of our food, offering an unprecedented opportunity to improve the quality, safety and sustainabil...

The study was conducted to investigate the effect of boiling, pressure cooking and germination on the proximate, nutrients, amino acids and anti-nutrients content of cowpea (Vignaunguiculata). The results showed that the germinated cowpeas (GMC) had the highest value of crude protein (22.89%), crude fat (3.81%) and crude fiber (2.10%) followed by raw cowpeas (RWC) and pressure cooked cowpeas (PCC) while boiled cowpeas (BDC) had the least. There was comparable value of ash content in all the samples except for BDC with the least. Boiling had significantly higher moisture content than others. Th...

Lotus seeds are medicinally versatile and can be used as a nutraceutical for delivering bio active substances by in vitro method and hepatoprotective activity was tested in methanolic extract.

Preparation and sale of street food is a sociocultural fact in Chad. Since one decade, this activity has a remarkable growth due to galloping urbanization of our cities and especially to N’Djamena city, capital of Chad. However, the organization of this activity causes great hygienic risks for these foods thus impeding their great nutritional and socioeconomic importance. The objective of this study is to examine the socio-demographic, economic and organizational characteristics of street food sector. From December 2013 to April 2014, 809 sellers and 455 consumers were surveyed by the quantita...

Variation in Time and Sensitivity of Anthropometric Measures of MUAC and WFH/WFL Z-Score for Screening, Admission to Follow Up and Discharge of Moderately Malnourished Children 6-59 months on Supplementary Feeding Program is studied.

Preface Marine Nutraceuticals: Sources, Recovery & Effective Utilization Identification & Detection of Species in Meat & Meat Products - Recent development Shelf Life Extension of Refrigerated Rainbow Trout Fillets Using Modified Atmosphere Packaging in Combination with Thyme Essential Oil Spices.

1. Thermal properties and ice crystal development in frozen foods (Dr Paul Nesvadba, Rubislaw Consulting Ltd, Aberdeen, UK). 2. Effects of freezing on nutritional and microbiological properties of foods (Mark Berry, John Fletcher, Peter McClure, Joy Wilkinson, Unilever PLC, Sharnbrook, Bedfordshire, UK). 3. Modelling of freezing processes (Q. Tuan Pham, School of Chemical Sciences and Engineering, University of New South Wales, Sydney, Australia). 4. Specifying and selecting refrigeration and freezer plant (A. Pearson, Star Refrigeration, Glasgow, UK). 5. Emerging and novel freezing processes ...

In recent years, research efforts in developing countries have focused on the improvement of protein quality of food products due to mass malnutrition. TUWO is a traditional food made from maize flour and consumed by all ages in Nigeria. Flours blends were obtained from Maize and kidney bean flours using the following proportions: A= (100% maize flour as control), B= (90:10), C= (85:15), D= (80:20), E= (75:25). Products were analysed for proximate, functional, pasting, antinutrients and sensory properties. Proximate analysis showed increased in moisture, protein, ash, fiber contents while the ...

Meat spoilage and detection is very important for meat technologists, quality control agencies, and the meat industry. Thus the microbial spoilage of meat and detection methods is widely studied. For decades microbial metabolites have been used as indicators of organoleptic spoilage of meat. Detection of spoilage by screening for microbial metabolites without identifying specific bacteria is the common approach. The ability to correlate biochemical change with microbial biomass is a complex problem. Current methods for the detection of spoilage in meats are inadequate, time consuming and labou...

The Control and Standardisation of National Food Quality. There must be very many different opinions as to what this title means. To some people it will mean the control by legislation of additive and contaminant levels in food, to others it may mean the laying down of compositional standards for different food commodities, yet again some may consider that it covers the nutritional quality of the food and the maintenance of an adequate satisfactory diet for the population of the country. I think certainly that it could be all of these things and a glance at the variety of titles of papers whic...

Fruits are a gift of nature. Each fruit contains its own benefits. Fruits come in different forms and different varieties and each fruit contain unique health benefits for human. There are different types of fruits according to their development. Different Types of fruits are simple fruit, aggregate fruit, multiple fruit, berries, accessory fruit, and seedless fruit. Fruits are rich in dietary fibers, antioxidants, vitamins, minerals, folic acid, pectin, iron, calcium, flavonoids, lycopene, thiamin, magnesium, etc. These elements are important for the proper functioning of the body and play an...

The study was conducted to evaluate the effect of GEI and its magnitude on the grain quality of bread wheat genotypes in Ethiopia. 15 bread wheat genotypes were evaluated using RCBD with four replications at six different locations in Ethiopia during 2017/18 cropping season. Combine Analysis of variance showed highly significant (P<0.001) differences among genotype, environment and GEI for investigated quality traits except GEI shows non-significant difference in dry gluten and gluten index. The environment contributed more than 50% only in PC (83.6%) and HLW (56.1%). The three components, G, ...

Evidence of the influence of menu labelling on calorie intake is mixed and future research should focus on the behaviour of the restaurant industry, on testing various label formats for different populations and on the labelling of particular health-related components.

Edible coatings (ECs) are a good strategy to extend shelf-life of fruit products. For this purpose, the use of polysaccharides such as chitosan (CH) are gaining popularity. In this study, chitosan coatings were evaluated in fresh-cut strawberries microbial and sensory quality through refrigerated storage at 5°C for 7 days. Also, two natural antimicrobial agents, i.e. vanillin (V) and geraniol (G), were incorporated in the coatings and evaluated at two different concentrations. In general, chitosan coatings were effective in the initial reduction of fresh-cut strawberries native microflora, eve...

The encyclopedia of food science and technology is universally compatible with any devices to read and is available in the digital library an online access to it is set as public so you can get it instantly.

In Brazil, due to economic and social factors, public policies are needed to grant access to quality nutrition in school. This provision should respect the local food culture; however, in the North, the region with the highest production of inland fisheries, fish consumption among students is still very low. The aim of the present study is to characterize Tambaqui (Colossoma macropomum) MSM, suggest planned school dishes based on this MSM and assesses their acceptability among students at the elementary and high school levels in northern Brazil. The study was carried out over one month and was...

There is an art to making a good ice cream, but the process requires the application of a number of scientific principles. The procedure is somewhat analogous to that followed by an analytical chemist. A chemical determination is based on precise scientific principles, but to perform the analysis requires a 8reat deal of art. It is thus possible to be well versed in the art, or be a good technician? without actually understanding the underlying principles.

The growing demand for food is concomitant with the burgeoning global population, which has led to the ascent of food processing industry not only in India but all over the world. This has led to a significant ingenuity in the course of food technology.

Cowpea is an important food crop that is widely consumed as a protein and energy source despite its limitation and high cost when compared to other grains, with the use of acha gaining popularity. The present study was conducted to highlight the diverse potential and domestic applications of acha as well as its nutritional value. The nutritive properties of the cowpea-acha composite flour blends were investigated as well as the proximate and sensory properties of pudding (moin-moin) developed from the blends. Cowpea (100%) was used as the control and substituted with acha at different ratio fr...

Probiotic bacteria may advance endogenous barrier systems in patients with food allergy, and by relieving intestinal inflammation, may perform as a useful tool in the prevention and management of food allergy.

The objective of this work was to study the quality of guar and guar gum produced in Sindh, Pakistan. Fresh guar, guar seeds and guar gum made in laboratory was analyzed for that purpose. For comparison purpose, analytical grade guar gum and industrial guar gum (prepared from guar split) was also studied. Results of proximate composition of guar seed revealed that it is mainly composed of Nitrogen free extract (45.7%) followed by protein (29.6%), moisture (12.4%), crude fiber (8.9%), ash (2.05%) and fat (1.30%). In contrast fresh guar had higher amount of moisture (36%)followed by Nitrogen fre...

The present study investigated the concentrations of Cu, Fe, Ni, Pb and Zn in fruit okra (Abelmochus esculentus) and leafy lettuce (Lactuta sativa) collected from selected farms in Peninsular Malaysia, based on cited and unpublished data. For the leafy lettuce, the metal concentrations (mg/kg dry weight) were 1.18-13.9 for Ni, 1.67-24.7 for Cu, 19.0-120 for Zn, 0.20-2.12 for Pb and 71.5-306 for Fe. For the fruit okra, the metal concentrations (mg/kg dry weight) were 1.19-14.4 for Ni, 5.93-20.2 for Cu, 23.7-123 for Zn, 0.01-2.21 for Pb and 43.9-172 for Fe. To estimate the human health risk asse...

Each issue contains a series of timely, in-depth written articles by leaders in the field, covering a wide range of the integration of multidimensional challenges of research including integration issues of Food Science and Technology.

Tea, a popular beverage worldwide, is classified into green, oolong and black tea based on the degree of fermentation. Increasing evidence from animal experiments and epidemiologic studies support the properties of tea and its constituent’s for protecting against atherosclerosis, coronary heart disease, stroke, and hypertension. This study demonstrates that potential cardiovascular benefits of consuming tea or tea polyphenols regularly (dose-dependent effect for drinking ≥1 cup of tea daily or weekly).

Professor Sarah Bridle, Principle Investigator for the STFC Food Network+, describes the launch of the Network and its ambitions to apply the skills and facilities of the Science and Technology Facilities Council to tackling the challenges facing food supply. The Science and Technology Facilities Council (STFC) Food Network+ (SFN) was created in order to bring together STFC researchers and facilities with research and industry in the agrifood sector. The SFN is building an interdisciplinary community working to provide a sustainable, secure supply of safe, nutritious, and affordable high...

The Physics, Chemistry, And Biochemistry of Food, and its Cultural, Sociological, And Demographic Influences and Implications.

1 Abstract: With increasing consumers demand and tightening of food and environ- mental regulations, traditional food-processing techniques have lost their optimum performance which gave rise to new and powerful technologies. Ultrasonic is a one of the fast, versatile, emerging, and promising non-destructive green technol- ogy used in the food industry from last few years. The ultrasound is being carried out in various areas of food technology namely crystallization, freezing, bleaching, degassing, extraction, drying, filtration, emulsification, sterilization, cutting, etc. Ultrasound is being...

Our studies on food science and technology for development of high quality food were reviewed. A series of papers deals with food aroma: 1) off-flavor generation in Satsuma mandarin juice during a pasteurization and improper storage, 2) aroma evaluation of coffee and sesame seed oil by multivariate analyses of GC data and sensory data, 3) analytical study on off-flavor of skim milk powder, 4) preparation of odor concentrate by solid phase extraction, 5) non-enzymatic formation of lactones in butter oil, 6) improving the palatability of salt-reduced food using soy sauce aroma, 7) characterizati...

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