High-Amylose Starches: From Biosynthesis to Their Use as Food Ingredients

MRS Bulletin ◽  
2000 ◽  
Vol 25 (12) ◽  
pp. 20-24 ◽  
Author(s):  
Paul H. Richardson ◽  
Roger Jeffcoat ◽  
Yong-Cheng Shi
Keyword(s):  
Energy Source ◽  
Industrial Applications ◽  
Gelling Agent ◽  
Food Ingredient ◽  
Native Form ◽  
Food Ingredients ◽  
Chemical Substitution ◽  
Physical Modification ◽  
And Function ◽  
High Amylose

Starch is a versatile food ingredient and is widely used in numerous food and industrial applications. Whether in its native form, or modified1 through chemical substitution and/or physical modification (e.g., annealing), starch is used as a texturizer, gelling agent, thickener, adhesive, and moisture-retainer. Starches also provide an essential carbohydrate energy source and are obtained from roots, rootlike or tuberous plants, and cereals, all of which possess unique starch chemistries that impact their properties and function as food ingredients.

scholarly journals Implementasi Forward Chaining dan Metode Simpleks untuk Menentukan Ransum Unggas yang Ekonomis

2020 ◽  
Vol 6 (1) ◽  
Author(s):  
Wildan Mahmud
Keyword(s):  
Simplex Method ◽  
Poultry Feed ◽  
Nutritional Content ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Forward Chaining ◽  
Nutritional Needs ◽  
Nutritional Element ◽  
Selection Of

Poultry need food to maintain their lives and to produce. To meet the needs of these nutritional elements, poultry eat from various types of food. Because there is no single food ingredient that contains a complete nutritional element, so we need a variety of appropriate and balanced food ingredients to meet nutritional needs. This can be done by choosing cheap food ingredients without ignoring the quality of the nutritional content that is adjusted to the type and age of poultry. To solve the above problems, an expert system with a forward chaining method can be used to determine the nutritional needs and nutritional content of food ingredients, while linear programming with the simplex method is used to determine the combination of poultry feed-forming ingredients that meet economical poultry nutritional needs. The combination of the forward chaining method and the simplex method can accelerate the preparation of combinations of food ingredients, so that the resulting application can provide a solution in making decisions for the selection of food ingredients forming ration effectively

scholarly journals EKSTRAKSI DAN KARAKTERISASI GELATIN KULIT IKAN BARONANG (Siganus canaliculatus) DENGAN METODE ENZIMATIS MENGGUNAKAN ENZIM BROMELIN

2019 ◽  
pp. 19-25
Author(s):  
Dian Haryati ◽  
Lulu Nadhira ◽  
Humairah Hera ◽  
Nurlaila Abdullah
Keyword(s):  
Protein Content ◽  
Water Content ◽  
Enzyme Concentration ◽  
Ash Content ◽  
Extraction Time ◽  
Gelling Agent ◽  
Fish Skin ◽  
Food Ingredient ◽  
Protein Food ◽  
Protein Levels

Basically, gelatin is pure protein food ingredient, obtained from thermal collagen denaturation from animals. Gelatin is used as a stabilizer, gelling agent, binder, thickener, emulsifier, adhesive, whipping agent, and food wrap which is edible coating. Protein levels in fish skin determine the amount of collagen contained in skin tissue, so the baronang fish skin has a considerable opportunity as a source of collagen to be hydrolyzed into gelatin. This study aimed to determine the characteristics of gelatin produced from baronang fish skin by enzymatic extraction and to determine the best treatment of a combination of enzyme concentrations with extraction time. Making gelatine was carried out by hydrolysis using bromelin enzyme at a concentration of 1%, 1.5% and 2% with extraction time of 2 hours, 4 hours and 6 hours. The result, obtained gelatine with water content ranging from 3.13-5.83%, the water content ranged from 0.17-3.56%, ash content 0.35 - 3.65% and protein levels ranged from 91-94, 72%. The chemical characteristics of gelatine from baronang fish skin have a yield of up to 6%, water content <6%, ash content <4% and protein content reaching 94%. The best treatment was obtained at 1% enzyme concentration and extraction for 4 hours with a protein content of 94.72%.

scholarly journals Computational Gastronomy - Use of Computing Methods in Culinary Creativity

2019 ◽  
Vol 3 (2) ◽  
pp. 203
Author(s):  
Durga Prasad Shukla ◽  
Pawan Ailawadi
Keyword(s):  
Longitudinal Research ◽  
Computing Methods ◽  
Cooking Methods ◽  
Food Ingredient ◽  
Cross Sectional ◽  
Food Ingredients ◽  
Use Of Technology ◽  
Food Network ◽  
The Creation ◽  
Computational Gastronomy

Nowadays in culinary practices there is a great variety of regional cuisine in line with the cultural diversity of a place. This raises the question of whether there is a common pattern in determining the combination of food ingredients or the same principles in making recipes and producing certain tastes. For example, Western cuisine tends to use ingredients that have many flavor compounds, while East Asian cuisine tends to avoid ingredients sharing compounds. This study is driven by the results of previous studies showing the science of gastronomy is developing and producing the domain of computational gastronomy which contributes to the creation of recipes in innovative and creative ways. The purpose of this study is to understand the use of computational gastranomy in diverse food network in culinary creativity. The research design is exploring and looking for relationships between various aspects of food such as taste, aroma, seasoning, food ingredient, texture, and cooking methods. Cross sectional and longitudinal research are also carried out to find a causal relationship between computational gastronomy and culinary creation. The results showed that there was a relationship between various aspects, namely computational gastronomy, culinary creations, food content, and the use of technology in creating food recipes. The application of computational creativity in the culinary field can increase business value in the hotel kitchen area, the creation of recipes and food science.

scholarly journals Introduction to the Special Issue: Legumes as Food Ingredient: Characterization, Processing, and Applications

Foods ◽  
2020 ◽  
Vol 9 (11) ◽  
pp. 1525
Author(s):  
Alfonso Clemente ◽  
Jose C. Jimenez-Lopez
Keyword(s):  
Grain Legumes ◽  
Sensory Profile ◽  
Special Issue ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Wide Range ◽  
Key Aspects ◽  
Lactic Bacteria ◽  
Essential Food

Legumes are major ingredients in the Mediterranean diet, playing an essential role in developing countries. Grain legumes, such as lentil, chickpea, pea, lupin and beans, among others, are recognized as good sources of proteins, starch, fiber, vitamins and minerals for human nutrition, being an essential food crop for people worldwide. Due to their nutritional and techno-functional properties, legumes are widely used by the food industry as ingredients in a wide range of products for general and specific groups of the population, including vegetarians, diabetics or celiac patients. The Special Issue “Legumes as Food Ingredients: Characterization, Processing, and Applications” covers key aspects regarding the nutritional quality of legume flours and their derived products, as well as the health benefits of some of their bioactive components. The amounts of antinutritional components, such as certain allergens that might pose risks to sensitized consumers, are reported to be reduced by processing. Several pretreatments, including fermentation with lactic bacteria and yeasts, are used to improve the nutritional and sensory profile of the legume-derived products, increasing their acceptance by consumers.

scholarly journals Myrtus communis Liquor Byproduct as a Source of Bioactive Compounds

Foods ◽  
2019 ◽  
Vol 8 (7) ◽  
pp. 237 ◽  
Author(s):  
Correddu ◽  
Maldini ◽  
Addis ◽  
Petretto ◽  
Palomba ◽  
...  
Keyword(s):  
Phenolic Compounds ◽  
Bioactive Compounds ◽  
Unsaturated Fatty Acids ◽  
Animal Feed ◽  
Lipid Fraction ◽  
Industrial Applications ◽  
Antioxidant Potential ◽  
Total Phenolic ◽  
Myrtus Communis ◽  
Food Ingredient

The fatty acid (FA), polyphenol content and evaluation of the antioxidant capacity of exhausted Myrtus communis berries (EMB) resulting from the production of myrtle liqueur were assessed. All parts of the exhausted berries exhibited high concentrations of carbohydrates, proteins, lipids and phenolic compounds. The lipid fraction contained a high amount of poly unsaturated fatty acids (PUFA), mainly represented by linoleic acid (>70%). Of the phenolic acids evaluated by liquid chromatography/mass spectrometry, ellagic acid was the most predominant (>50%), followed by gallic and quinic acids. Quercetin and quercetin3-O-rhamnoside were the most abundant flavonoids. The seed extracts showed a higher antioxidant potential than the pericarp extracts; the same trend was observed for total phenolic compounds evaluated by spectrophotometric assay. The overall high content of bioactive compounds and the high antioxidant potential of this byproduct sustain its suitability for a number of industrial applications, such as a food ingredient in novel foods, an additive in cosmetic formulations or a component of animal feed formulations.

On the suitability of induction heating system for metal additive manufacturing

2020 ◽  
Vol 235 (1-2) ◽  
pp. 219-229 ◽  
Author(s):  
Gourav K Sharma ◽  
Piyush Pant ◽  
Prashant K Jain ◽  
Pavan K Kankar ◽  
Puneet Tandon
Keyword(s):  
Energy Source ◽  
Additive Manufacturing ◽  
Induction Heating ◽  
Low Cost ◽  
Three Dimensional ◽  
Experimental System ◽  
Heating System ◽  
Industrial Applications ◽  
Metallic Materials ◽  
Semi Solid

Induction heating is a non-contact-based energy source that has the potential to quickly melt the metal and become the alternate energy source that can be used for additive manufacturing. At present, induction heating is widely used in various industrial applications such as melting, preheating, heat treatment, welding, and brazing. The potential of this source has not been explored in the additive manufacturing domain. However, the use of induction heating in additive manufacturing could lead to low-cost part fabrication as compared to other energy sources such as laser or electron beam. Therefore, this study explores the feasibility of this energy source in additive manufacturing for fabricating parts of metallic materials. An experimental system has been developed by modifying an existing delta three-dimensional printer. An induction heater coil has been incorporated to extruder head for semi-solid processing of the metal alloy. In order to test the viability of the developed system, aluminium material in the filament form has been processed. Obtained results have shown that the induction heating–based energy source is capable of processing metallic materials having a melting point up to 1000° C. The continuous extrusion of the material has been achieved by controlling the extruder temperature using a proportional integral derivative–based controller and k-type thermocouple. The study also discusses various issues and challenges that occurred during the melting of metal with induction heating. The outcomes of this study may be a breakthrough in the area of metal-based additive manufacturing.

scholarly journals Anti-Hypertensive Activity of Novel Peptides Identified from Olive Flounder (Paralichthys olivaceus) Surimi

Foods ◽  
2020 ◽  
Vol 9 (5) ◽  
pp. 647
Author(s):  
Jae-Young Oh ◽  
Jun-Geon Je ◽  
Hyo-Geun Lee ◽  
Eun-A Kim ◽  
Sang In Kang ◽  
...  
Keyword(s):  
Nitric Oxide ◽  
Umbilical Vein ◽  
Paralichthys Olivaceus ◽  
Health Benefits ◽  
Olive Flounder ◽  
Antihypertensive Activity ◽  
No Production ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Olive Flounder Paralichthys Olivaceus

There is a growing interest in the health benefits of functional foods. A benefit that has been long sought is the control of hypertension through dietary approaches. Hypertension has been implicated as a risk factor for cardiovascular disease and is therefore of clinical significance. Here, we aim to demonstrate the antihypertensive activity of novel peptides derived from surimi, a functional food ingredient made from refined fish myofibrillar proteins. Three peptides, Ile-Val-Asp-Arg (IVDR), Trp-Tyr-Lys (WYK), and Val-Ala-Ser-Val-Ile (VASVI), were isolated from surimi made from the olive flounder (Paralichthys olivaceus). Our results show that IVDR, WYK, and VASVI exhibited high Angiotensin I-converting Enzyme (ACE) inhibition activity. These peptides are also shown to increase phosphorylation of protein kinase B (Akt) and endothelial nitric oxide synthase (eNOS), and significantly promote nitric oxide (NO) production in human umbilical vein endothelial cells. Oral administration of the peptides decreased blood pressure in spontaneously hypertensive rats (SHRs), thereby confirming that the peptides derived from surimi perform antihypertensive activity via the Akt/eNOS pathway. These results indicate that surimi made from P. olivaceus contains novel antihypertensive peptides that could be used to enhance the health benefits of food ingredients.

scholarly journals Impact of sugar replacers on cognitive performance and function in rats

2008 ◽  
Vol 100 (5) ◽  
pp. 1004-1010 ◽  
Author(s):  
Pascale Rozan ◽  
Laetitia Deremaux ◽  
Daniel Wils ◽  
Amine Nejdi ◽  
Michaël Messaoudi ◽  
...  
Keyword(s):  
Body Weight ◽  
Oral Administration ◽  
Avoidance Conditioning ◽  
Light Stimulus ◽  
Cognitive Test ◽  
Glycaemic Response ◽  
Food Ingredient ◽  
And Function ◽  
Cereal Bars ◽  
Sugar Replacers

Glycaemic responses to the dextrin NUTRIOSE®6 (Dex) and the MALTISORB® maltitol (Mal) have been studied previously but their effects on vigilance and cognitive performances are still not known. The present study assesses dose-related glycaemic responses following Dex administration and the hypothesis that Dex and Mal could modulate the glycaemic response, improve vigilance under stress conditions and improve cognitive performances in rats. The glycaemic responses following Dex and corn syrup GLUCIDEX®IT 21 (CoS) solutions at 0·3, 0·5 and 1·0 g/kg body weight administered by oral administration (experiment 1) and glycaemic responses to three cereal bars (standard (CoS), Dex or Dex/Mal bar) (experiment 2) were evaluated. Rats having eaten cereal bars were submitted to vigilance and aversive light stimulus avoidance conditioning tests to assess their vigilance and cognitive performances. The first experiment showed that the glycaemic response to both products is dose-related and that CoS induced a glycaemic response three times higher than the Dex response. The second experiment showed the same glycaemic response for the three cereal bar-treated rats. Yet, an increase in the vigilance of Dex/Mal-treated rats as well as a better discrimination between two levers in the cognitive test for Dex- and Dex/Mal-treated rats were noticed. These results suggest that the glycaemic response is not the only factor to be considered in predicting the efficiency of a food ingredient on vigilance and cognitive performances: these behaviours are improved after Dex- and Mal-prepared cereal bar ingestion whereas the glycaemic response does not differ from the CoS-prepared bar.

scholarly journals Insights and Perspectives on Emerging Inputs to Weight of Evidence Determinations for Food Safety: Workshop Proceedings

2013 ◽  
Vol 32 (6) ◽  
pp. 405-414 ◽  
Author(s):  
Heidi Bialk ◽  
Craig Llewellyn ◽  
Alison Kretser ◽  
Richard Canady ◽  
Richard Lane ◽  
...  
Keyword(s):  
Food Safety ◽  
In Silico ◽  
High Throughput Screening ◽  
Weight Of Evidence ◽  
Food Ingredient ◽  
Food Ingredients ◽  
Safety Assessments ◽  
Vitro Data ◽  
In Vitro Data

This workshop aimed to elucidate the contribution of computational and emerging in vitro methods to the weight of evidence used by risk assessors in food safety assessments. The following issues were discussed: using in silico and high-throughput screening (HTS) data to confirm the safety of approved food ingredients, applying in silico and HTS data in the process of assessing the safety of a new food ingredient, and utilizing in silico and HTS data in communicating the safety of food ingredients while enhancing the public’s trust in the food supply. Perspectives on integrating computational modeling and HTS assays as well as recommendations for optimizing predictive methods for risk assessment were also provided. Given the need to act quickly or proceed cautiously as new data emerge, this workshop also focused on effectively identifying a path forward in communicating in silico and in vitro data.

scholarly journals Mitochondrial trafficking and anchoring in neurons: New insight and implications

2014 ◽  
Vol 204 (7) ◽  
pp. 1087-1098 ◽  
Author(s):  
Zu-Hang Sheng
Keyword(s):  
Energy Source ◽  
Recent Work ◽  
Neurological Disorders ◽  
Synaptic Function ◽  
Local Energy ◽  
Synaptic Physiology ◽  
Mitochondrial Motility ◽  
Mitochondrial Trafficking ◽  
And Function ◽  
Neuron Growth

Mitochondria are essential organelles for neuronal growth, survival, and function. Neurons use specialized mechanisms to drive mitochondria transport and to anchor them in axons and at synapses. Stationary mitochondria buffer intracellular Ca2+ and serve as a local energy source by supplying ATP. The balance between motile and stationary mitochondria responds quickly to changes in axonal and synaptic physiology. Defects in mitochondrial transport are implicated in the pathogenesis of several major neurological disorders. Recent work has provided new insight in the regulation of microtubule-based mitochondrial trafficking and anchoring, and on how mitochondrial motility influences neuron growth, synaptic function, and mitophagy.

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