Organoleptic tests in the food industry. I. General introduction and quality of animal products

1949 ◽  
Vol 68 (3) ◽  
pp. 78-80 ◽  
Author(s):  
E. C. Bate-Smith
Keyword(s):  
Food Industry ◽  
General Introduction ◽  
Animal Products

scholarly journals Bacteriophages and Their Role in Food Safety

2012 ◽  
Vol 2012 ◽  
pp. 1-13 ◽  
Author(s):  
Sanna M. Sillankorva ◽  
Hugo Oliveira ◽  
Joana Azeredo
Keyword(s):  
Food Safety ◽  
Foodborne Pathogens ◽  
Food Industry ◽  
Farm Animals ◽  
General Introduction ◽  
Natural Antimicrobial ◽  
Animal Products ◽  
Bacterial Diseases ◽  
Food Contact Surfaces ◽  
Horticultural Products

The interest for natural antimicrobial compounds has increased due to alterations in consumer positions towards the use of chemical preservatives in foodstuff and food processing surfaces. Bacteriophages fit in the class of natural antimicrobial and their effectiveness in controlling bacterial pathogens in agro-food industry has led to the development of different phage products already approved by USFDA and USDA. The majority of these products are to be used in farm animals or animal products such as carcasses, meats and also in agricultural and horticultural products. Treatment with specific phages in the food industry can prevent the decay of products and the spread of bacterial diseases and ultimately promote safe environments in animal and plant food production, processing, and handling. This is an overview of recent work carried out with phages as tools to promote food safety, starting with a general introduction describing the prevalence of foodborne pathogens and bacteriophages and a more detailed discussion on the use of phage therapy to prevent and treat experimentally induced infections of animals against the most common foodborne pathogens, the use of phages as biocontrol agents in foods, and also their use as biosanitizers of food contact surfaces.

scholarly journals Can studying a topic through a reception studies approach improve the quality of Year 7 students’ creative responses to the ancient world?

2021 ◽  
Vol 22 (43) ◽  
pp. 4-21
Author(s):  
Rosie Sykes
Keyword(s):  
Ancient World ◽  
Reception Studies ◽  
Greek Mythology ◽  
General Introduction ◽  
Roman Culture ◽  
Girls School ◽  
Class Teacher ◽  
Course Of Study

The lessons planned in this essay were designed for a group of Year 7 students in an independent girls’ school in London. Their course of study for Classics in Year 7 was a general introduction, involving beginners’ Greek and the rudiments of Latin, but largely focused on learning about Greek mythology, Homeric epic and Roman culture. Wright's Greeks & Romans textbook was often used in class, but the content was chosen and materials designed by the class teacher. I began teaching this class just as they were finishing Greek mythology and beginning to study the Iliad and Odyssey. The sequence of four lessons, based around the Underworld was intended to provide a re-cap of the Homeric material after they had studied the two epics, as well as exploring in further detail episodes which I had skipped over for the sake of brevity in the previous sequence, such as the Odyssey's katabasis. It also looked forward to studying Roman material in the next module by introducing the Aeneid in translation.

scholarly journals Chemosensory Device Assisted-Estimation of the Quality of Edible Oils with Repetitive Frying

Foods ◽  
2021 ◽  
Vol 10 (5) ◽  
pp. 972
Author(s):  
Jookyeong Lee ◽  
Changguk Boo ◽  
Seong-jun Hong ◽  
Eui-Cheol Shin
Keyword(s):  
Soybean Oil ◽  
Electronic Nose ◽  
Canola Oil ◽  
Fast Food ◽  
Food Industry ◽  
Multivariate Analyses ◽  
Ethyl Butyrate ◽  
Chemical Parameters ◽  
Positive Correlations

This study investigated chemosensory degradations of soybean and canola oils with repeated frying in order to estimate the quality of the oils. Methods: Chemical parameters including oxygen induction time, acid value, p-anisidine value, malondialdehyde, and total polar compounds were measured. Electronic nose and electronic tongue analyses were performed to assess sensory properties. Multivariate analyses were employed to investigate relationships among tastes and volatile compounds using principal component analysis (PCA) and Pearson’s correlation analysis. Results: All chemical parameters increased with repeated frying in both oils. Electronic nose analysis found ethyl butyrate, 2-heptenal, and 2,4-pentanedione as major volatiles for soybean oil and ethyl butyrate and linalool for canola oil. As the numbers of frying increased, all volatiles showed an increased concentration in various extents. In multivariate analyses, ethyl butyrate revealed strong positive correlations with sourness, umami, and sweetness, and umami showed strong positive correlations with sourness and saltiness (p < 0.05). PCA confirmed that in PC1 with 49% variance, sourness, saltiness, and umami were at similar rates while acetyl pyrazine, 2,4-pentadieone, and 1-octanol were found at similar rates. Canola oil was chemically more stable and less susceptible to deterioration in all chemical parameters compared to soybean oil, resulting in a relatively better quality oil when repeatedly fried. Conclusion: The results suggested that minimum repeated frying (5 times) degrades chemosensory characteristics of both oils, thereby compromising their quality. The findings of this study will be utilized as a foundation for quality control of fried foods in food industry, fried food development, and fast-food industry.

Analysis of inventories of production enterprise

2021 ◽  
pp. 140-148
Author(s):  
Olga Bunda ◽  
Tetyana Vityuk
Keyword(s):  
Development Strategy ◽  
Food Industry ◽  
New Technologies ◽  
Material Consumption ◽  
New Markets ◽  
Analysis Calculation ◽  
Analytical Procedures

The purpose of the article is to analyze the inventories of the production enterprise and determine the directions of its development strategy. The methodology consists in the use of the following methods: grouping and comparison of indicators in the implementation of horizontal and vertical analysis, calculation of deviations by years; methods of coefficient analysis; generalization of the obtained results. The scientific novelty of the work is to improve the analysis of the production enterprise. Conclusions. The analysis of the activity of the production enterprise showed that one of the leading fields of the food industry of Ukraine is the bakery field. The researched enterprise constantly introduces new technologies into production, as a result the need for quantity of materials decreases, therefore material consumption decreases, and also quality of production increases, new markets are mastered, etc. Keywords: analysis, analytical procedures, production enterprise, profitability.

scholarly journals The Strategy of Trade In The Halal Food Industry In Jember

2021 ◽  
Vol 10 (1) ◽  
pp. 35
Author(s):  
Misbahul Munir ◽  
Muhammad Masyhuri
Keyword(s):  
Food Industry ◽  
Market Competition ◽  
Global Market ◽  
Business Partner ◽  
Business Partners ◽  
Halal Food ◽  
Muslim Majority ◽  
Product Industry

The halal product industry continues to grow and has a big influence on the global market. In fact, Indonesia is determined to make the country's halal product industry more competitive in the world halal market. To anticipate this global market competition, Indonesia as a Muslim majority country must be able to take the advantage of this enormous opportunity. The role of the network in developing halal products to the global market was when marketing its products. PT. Mitratani could not be separated from relationships with business partners. Each business partner had a role to play. Also, PT. Mitratani could not separate the use of information technology and media as a means to expand marketing to the global market. To create an edge in competition, PT. Mitratani focused on customer and consumer needs. The most important thing was to build trust in business partners. PT. Mitratani's advantage was in the cultivation of edamame. It was from planting to the use of pesticides and fertilizers, until PT Mitratani farmers did their own crops and carried out quality control on each land. This was done to maintain the quality of edamame. PT. Mitratani also improved the quality of its products by implementing HACCP, SOP and GMP in processing and production. In addition to maintaining the quality of PT, Mitratani had established good relationships with company stakeholders so that loyalty and trusted in the product and the company could continue.

scholarly journals Comparison of Nutritional and Nutraceutical Properties of Burdock Roots Cultivated in Fengxian and Peixian of China

Foods ◽  
2021 ◽  
Vol 10 (9) ◽  
pp. 2095
Author(s):  
Xiaoxiao Zhang ◽  
Daniela D. Herrera-Balandrano ◽  
Wuyang Huang ◽  
Zhi Chai ◽  
Trust Beta ◽  
...  
Keyword(s):  
Antioxidant Capacity ◽  
Food Industry ◽  
Ultra Performance Liquid Chromatography ◽  
Chromatography Tandem Mass Spectrometry ◽  
Liquid Chromatography Tandem Mass ◽  
Development And Utilization ◽  
Protein Amino Acids ◽  
Nutraceutical Properties

This study aimed to analyze and compare the nutritional quality of powders of burdock root from Fengxian (FX) and Peixian (PX) in China. The nutrient composition including carbohydrates, protein, amino acids, vitamin C, carotenoids, as well as total phenols, total flavonoids and phenolic compounds were investigated in addition to in vitro antioxidant capacity. The results showed that the basic nutrients of burdock root powder (BRP) in both locations did not have significant differences (p > 0.05), although the in vitro antioxidant capacity of BRP of Fengxian (F-BRP) was greater than that of PX (p < 0.05). The burdock root peel powder (BRPP) possessed more phenolics and stronger in vitro antioxidant capacity than the burdock root powder (BRP) and peeled burdock root powder (PBRP) (p < 0.05). Moreover, better quality burdock root was obtained from FX. F-BRP was consequently analyzed by ultra-performance liquid chromatography tandem mass spectrometry for its phenolic composition. Seventeen phenolics, mainly caffeoylquinic acids, were detected. In addition, a total of 181 volatile compounds belonging to eight types were detected including alcohols, aldehydes, ketones, alkenes, esters, acids, linear or aromatic hydrocarbons, and others. The diverse compounds found in this study can provide a theoretical basis for the development and utilization of burdock in the food industry.

scholarly journals Seasonal content of heavy metals in the "soil–feed–milk–manure" system in horse husbandry in Kazakhstan

2021 ◽  
pp. 2947-2956
Author(s):  
Nazym Kozhanova ◽  
Nurzhan Sarsembayeva ◽  
Bozena Lozowicka ◽  
Zhassulan Kozhanov
Keyword(s):  
Heavy Metals ◽  
Adverse Effects ◽  
Soil Samples ◽  
Mixed Feed ◽  
Animal Products ◽  
Limit Values ◽  
Horse Manure ◽  
Environmentally Safe ◽  
Living Organisms

Background and Aim: The quality of food, especially animal-based food, is crucial for human health. However, the quality of milk and other animal products has become an acute cause for concern in Kazakhstan . Technogenic dispersion of heavy metals (HMs) causes adverse effects on living organisms and creates unfavorable conditions for the existence of humans, animals, and plants. The purpose of this study was to analyze the content of several HMs in samples of soil, horse feed (hay, mixed feed, and bran), mare's milk, and manure to assess bioaccumulation and possible adverse effects on the bodies of horses. An additional purpose was to identify areas with acceptable conditions for obtaining environmentally safe horse breeding products in the agricultural zones of the Almaty region, Kazakhstan. Materials and Methods: Samples were obtained from two farms in the Almaty region in 2020 (spring, summer, and autumn). In total, 72 soil samples were analyzed, which were taken from the upper humus horizon to the depth of the arable layer. Eighty-six samples were taken from the feed of horses. Green feed was represented by perennial and annual grasses (alsike clover, Medicago sativa, sweet yellow clover, as well as pea and oat mix). Barley and wheat bran stored in the warehouses of the farm were sampled for the research as feed supplements. The mixed feed comprised components such as maize and sunflower. In addition, 46 samples of mare's milk and 28 samples of horse manure were collected. The HM analysis was performed in the laboratory of the Kazakh-Japanese Innovation Center. The residual amounts of HMs were determined using an absorption spectrometer with a voltammetric analyzer. The content of cadmium (Cd), lead (Pb), mercury (Hg), and arsenic (As) in all the studied samples of soil, feed, mare's milk, and manure did not exceed the threshold limit values (TLVs), suggesting that the intake of these toxic elements into the human body with food was low. Results: The average Cd concentration was in the range of 0.29-0.31 mg/kg in soil samples and in the range of 0.20-0.27 mg/kg in feed samples. In milk, the Cd concentration varied from 0.01 to 0.02 mg/L and was lower in summer and higher in fall. The total average Cd content in horse manure was 0.1844 mg/kg. The concentration of Pb in soil samples ranged from 1.09 to 1.30 mg/kg with the lowest value in spring and the highest in fall. In the feed, the concentration of Pb varied from 0.14 to 0.76 mg/kg and in milk from 0.03 to 0.15 mg/L. The average concentrations of Hg and As in soil samples averaged 0.022 and 0.019 mg/kg, respectively, and were within the TLVs. Conclusion: In the study areas, the calculated transition rates in the soil–feed–milk–manure system revealed that the greatest transition of HMs was observed for Pb and Cd, and a smaller migration was observed for Hg and As. The tendency of accumulation of trace elements continued in the feed.

scholarly journals The Use of Essential Oils in Active Food Packaging: A Review of Recent Studies

2019 ◽  
Vol 7 (11) ◽  
pp. 1799
Author(s):  
Muhammad Zeeshan Akram ◽  
Sema Yaman Fırıncıoğlu ◽  
Hassan Jalal ◽  
Sibel Canoğulları Doğan
Keyword(s):  
Essential Oils ◽  
Shelf Life ◽  
Food Industry ◽  
Food Packaging ◽  
Biological Activities ◽  
Food Additives ◽  
Biodegradable Films ◽  
Processed Food ◽  
Active Food Packaging

Public concern on the excessive use of synthetic food additives has raised a great interest to use natural products due to their potential in food and pharmacological industries. Nowadays, chemical food additives are questioned due to their contribution to the health risks and environmental impacts. Among natural additives, essential oils (EOs) are extracted from aromatic compounds and responsible for their biological activities namely antimicrobial and antioxidant capacity. Incorporation of bio-active compounds particularly EOs directly in food or edible/biodegradable food packaging seems to enhance the shelf life and quality characteristics of processed food and protect the consumers against oxidative and bacterial deterioration effects. However, inclusion of EOs in films/coatings for food packaging may put some effects on various properties (optic, tensile and etc.), which can affect the consumer acceptability. Their addition in food can cause some allergic and hypersensitivity reactions to the individuals who use them often. This paper aims to review the latest findings on the use of EOs incorporated with edible/biodegradable films and coatings to enhance the shelf life and quality of the food. Further investigations about essential oils are expected to clarify their exact action and build up their standard use in food industry.

General Introduction

2019 ◽  
pp. 1-8
Keyword(s):  
Energy Conversion ◽  
Induction Machine ◽  
General Introduction ◽  
Wind Energy Conversion ◽  
Wind Energy Conversion Systems ◽  
Energy Conversion Systems ◽  
Doubly Fed Induction Machine ◽  
Simulation Results ◽  
Doubly Fed

In this chapter, a brief general introduction focuses on the well-known topologies of wind energy conversion systems (WECS), on proposed controls and generators by the scientific researchers. One part will be devoted to the latest research that has addressed the performance problems of wind systems and their results (in simulation). There will be also some arguments that reflect the main proposed ideas in this eBook, the proposed selections and their applications in simulation. We present the selecting criteria in particular the type of: generator, controls and theirs application in simulation studies. Also, we discuss in a detailed section on the different contributions of eBook that define the improvement of the proposed algorithms in each chapter. Furthermore, the organization and structure of eBook will be as follow; chapter one is devoted on the state of the art of wind systems and their controls, in particular using the doubly fed induction machine (DFIM). The simulation part is provided in two chapters (3 and 4). The limitations and problems encountered during the realization of this eBook are well described in the following section. After solving problems, very satisfactory simulation results have been found which reflect the quality of the scientific contribution including more papers of conferences; Journal papers were published during this eBook.

scholarly journals Measures ensuring the food quality on retail markets: experimental perspective

2014 ◽  
Vol 60 (No. 8) ◽  
pp. 343-352
Author(s):  
M. Polívka ◽  
D. Martinčík
Keyword(s):  
Food Industry ◽  
Quality Standards ◽  
Poor Quality ◽  
Public Authorities ◽  
Information Platform ◽  
Retail Markets ◽  
The Public ◽  
Quality Checks ◽  
European Markets

Due to the ongoing problems with the quality of foods in European markets, the public authorities try to take some measures, which would reduce the amount of substandard food products offered to consumers in retailing. Three such measures &ndash; the higher frequency of quality checks conducted by public authorities, the imposition of some import barriers on the foodstuffs from countries known for their frequent breaches of quality standards in the food industry and the establishment of an information platform serving for the public pillorying of poor quality food &ndash; are studied in this paper. The experimental policy analysis was used as the research method. The results obtained show that only the higher frequency of quality checks can improve the situation of consumers. This measure is also effective in punishing the dishonest retailers, while not harming the honest ones. &nbsp;

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