Effects of thermal food processing on the chemical structure and toxicity of fumonisin mycotoxins

2004 ◽  
Vol 48 (4) ◽  
pp. 255-269 ◽  
Author(s):  
Hans-Ulrich Humpf ◽  
Kenneth A. Voss
Keyword(s):  
Food Processing ◽  
Chemical Structure ◽  
Thermal Food Processing

scholarly journals Reduction of the Heterocyclic Amines in Grilled Beef Patties through the Combination of Thermal Food Processing Techniques without Destroying the Grilling Quality Characteristics

Foods ◽  
2021 ◽  
Vol 10 (7) ◽  
pp. 1490
Author(s):  
Wei Wang ◽  
Lu Dong ◽  
Yan Zhang ◽  
Huaning Yu ◽  
Shuo Wang
Keyword(s):  
Microwave Heating ◽  
Food Processing ◽  
Thermal Processing ◽  
Superheated Steam ◽  
Quality Characteristics ◽  
Heterocyclic Amines ◽  
Thermal Processes ◽  
Beef Patties ◽  
Thermal Food Processing ◽  
Processing Techniques

In order to reduce the formation of heterocyclic amines in grilled beef patties without destroying their unique quality characteristics, the effects of different thermal processes, including charcoal grilling, infrared grilling, superheated steam roasting and microwave heating, on the production of heterocyclic amines in beef patties and grilling quality characteristics were systematically analyzed. The results showed that infrared grilling can significantly (p < 0.05) reduce the content of heterocyclic amines in grilled patties, and the combination of microwave heating or superheated steam roasting with infrared grilling could further reduce the content of heterocyclic amines, with a maximum reduction ratio of 44.48%. While subtle differences may exist in infrared grilled patties with/without superheated steam roasting or microwave heating, a slight change will not affect the overall quality characteristics of grilled patties. The combined thermal processing will not visually affect the color of the grilled patties. Correlation analysis and regression analysis showed that the reduction in heterocyclic amines caused by microwave heating and superheated steam roasting are related to the moisture content and lipid oxidation of grilled patties, respectively. Using combined thermal processes to reduce the formation of heterocyclic amines is advisable.

Author response for "A review on novel non‐thermal food processing techniques for mycotoxin reduction"

2020 ◽  
Author(s):  
Oluwafemi Ayodeji Adebo ◽  
Tumisi Molelekoa ◽  
Rhulani Makhuvele ◽  
Janet Adeyinka Adebiyi ◽  
Ajibola Bamikole Oyedeji ◽  
...  
Keyword(s):  
Food Processing ◽  
Author Response ◽  
Thermal Food Processing ◽  
Processing Techniques ◽  
Mycotoxin Reduction

scholarly journals Foodborne Viruses and Innovative Non-Thermal Food-Processing Technologies

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1520
Author(s):  
Andreana Pexara ◽  
Alexander Govaris
Keyword(s):  
Food Processing ◽  
Hepatitis A Virus ◽  
Human Adenovirus ◽  
Hepatitis E ◽  
High Pressure Processing ◽  
Animal Origin ◽  
Aichi Virus ◽  
Foodborne Viruses ◽  
Processing Technologies ◽  
Thermal Food Processing

In recent years, several foodborne viruses’ outbreaks have been recorded worldwide. Μost of the foodborne viruses have a low infection dose, are stable and can persist and survive in foods for a long time without loss of infectivity. The most important foodborne viruses are: human norovirus (HuNoV), human rotavirus (HRV), hepatitis A virus (HAV), hepatitis E virus (HEV), human astrovirus (HAstV), Aichi virus (AiV), sapovirus (SaV), human adenovirus (HAdV) and enterovirus (EV). In recent years, innovative non-thermal food-processing technologies including high-pressure processing (HPP), cold plasma (CP), ultraviolet light (UV), irradiation and pulsed electric field (PEF) for improving the quality and safety of foods, including foods of animal origin, have been under research. This review presents the recent data on foodborne viruses and reviews the innovative non-thermal technologies for the control of the foodborne viruses in foods.

Use of Pulsed Ultraviolet Light to Reduce the Allergenic Potency of Soybean Extracts

2010 ◽  
Vol 6 (3) ◽  
Author(s):  
Weihua Wade Yang ◽  
Si-Yin Chung ◽  
Olasumnbo Ajayi ◽  
Kathiravan Krishnamurthy ◽  
Koffi Konan ◽  
...  
Keyword(s):  
Weight Loss ◽  
Ultraviolet Light ◽  
Clinical Data ◽  
Food Processing ◽  
Indirect Elisa ◽  
Treatment Time ◽  
Ige Binding ◽  
Sds Page ◽  
Pulsed Ultraviolet Light ◽  
Thermal Food Processing

Pulsed ultraviolet light (PUV), a non-thermal food processing technology, is reported to be able to inactivate enzymes and reduce allergen levels from peanut extracts. The objective of this study was to determine if PUV would reduce the allergen levels and allergenic potency of soy extracts. Soy extracts were treated with PUV at various times (2, 4 and 6 min), centrifuged, and analyzed by SDS-PAGE and an indirect ELISA for IgE binding or allergenic potency. Results showed that PUV treatment led to an increase in sample temperature/weight loss but a decrease in the levels of soy allergens (i.e., glycinin and ?-conglycinin) as shown in SDS-PAGE. Allergens were reduced probably through aggregation which increased with treatment time. IgE binding was reduced as well in the following order: 20%, 44% and 50% reductions in absorbance values at 2, 4, 6 min, respectively (the latter two were not significantly different (p < 0.05%) from each other). It was concluded that PUV was capable of reducing the allergenic potency of soy extracts, and that the optimal PUV treatment time was 4 min. Clinical data is still needed before PUV can find an application in the development of less allergenic soybean beverages and products.

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