Free Radicals in Biological and Food Systems

2010 ◽  
pp. 49-69 ◽  
Author(s):  
Malgorzata Nogala-Kalucka ◽  
Aleksander Siger
Keyword(s):  
Free Radicals ◽  
Food Systems

Where’s the fat? Freeze-fracture analysis of ingredient interactions in food systems

1993 ◽  
Vol 51 ◽  
pp. 48-49
Author(s):  
Jean Fincher
Keyword(s):  
Lipid Droplets ◽  
Food Systems ◽  
Food Industry ◽  
Freeze Fracture ◽  
Food Science ◽  
Complex Interactions ◽  
Fat Reduction ◽  
Important Trend ◽  
Conventional Foods ◽  
Whipped Cream

An important trend in the food industry today is reduction in the amount of fat in manufactured foods. Often fat reduction is accomplished by replacing part of the natural fat with carbohydrates which serve to bind water and increase viscosity. It is in understanding the roles of these two major components of food, fats and carbohydrates, that freeze-fracture is so important. It is well known that conventional fixation procedures are inadequate for many food products, in particular, foods with carbohydrates as a predominant structural feature. For some food science applications the advantages of freeze-fracture preparation procedures include not only the avoidance of chemical fixatives, but also the opportunity to control the temperature of the sample just prior to rapid freezing.In conventional foods freeze-fracture has been used most successfully in analysis of milk and milk products. Milk gels depend on interactions between lipid droplets and proteins. Whipped emulsions, either whipped cream or ice cream, involve complex interactions between lipid, protein, air cell surfaces, and added emulsifiers.

STRESS PADA LANSIA MENJADI FAKTOR PENYEBAB DAN AKIBAT TERJADINYA PENYAKIT

2015 ◽  
Vol 6 (2) ◽  
Author(s):  
Nur Hidaayah
Keyword(s):  
Drinking Water ◽  
Free Radicals ◽  
The Elderly ◽  
The State ◽  
Young Age ◽  
Fresh Fruit ◽  
Stress Conditions ◽  
Harmful Substances ◽  
Available Resources

Stress conditions in the elderly means an imbalance condition of biological, psychological, and social are closely related to the response to the threats and dangers faced by the elderly. Pressure or interference that is not fun is usually created when the elderly see a mismatch between the state and the 3 systems available resources. Maintenance actions that need to be done there are 2 types, namely : prevention of exposure to a stressor (precipitation factor) and serious treatment of the imbalance condition/ illness (precipitation factor). Prevention includes: sports, hobbies, friendship, avoid eating foods high in free radicals and harmful substances, sex and setting arrangements adequate rest. Habits of the above if done at a young age to avoid exposure to stress in the elderly. Treatment of the imbalance condition / illness, include : drinking water, meditation, eating fresh fruit, and adequate rest.

Magnetic properties of free radicals

1988 ◽  
Vol 155 (5) ◽  
pp. 180-180
Author(s):  
Anatolii L. Buchachenko
Keyword(s):  
Magnetic Properties ◽  
Free Radicals

Researching (with) Major Food Retailers

2015 ◽  
Vol 15 (3) ◽  
pp. 33-39 ◽  
Author(s):  
David Evans
Keyword(s):  
Food Systems ◽  
Academic Research ◽  
Social Scientists ◽  
Major Food ◽  
Food Retailers ◽  
Food Retailer ◽  
The One ◽  
The Uk ◽  
The Relationship ◽  
Opening Up

This paper considers the relationship between social science and the food industry, and it suggests that collaboration can be intellectually productive and morally rewarding. It explores the middle ground that exists between paid consultancy models of collaboration on the one hand and a principled stance of nonengagement on the other. Drawing on recent experiences of researching with a major food retailer in the UK, I discuss the ways in which collaborating with retailers can open up opportunities for accessing data that might not otherwise be available to social scientists. Additionally, I put forward the argument that researchers with an interest in the sustainability—ecological or otherwise—of food systems, especially those of a critical persuasion, ought to be empirically engaging with food businesses. I suggest that this is important in terms of generating better understandings of the objectionable arrangements that they seek to critique, and in terms of opening up conduits through which to affect positive changes. Cutting across these points is the claim that while resistance to commercial engagement might be misguided, it is nevertheless important to acknowledge the power-geometries of collaboration and to find ways of leveling and/or leveraging them. To conclude, I suggest that universities have an important institutional role to play in defining the terms of engagement as well as maintaining the boundaries between scholarship and consultancy—a line that can otherwise become quite fuzzy when the worlds of commerce and academic research collide.

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