scholarly journals The Impact of Consumer Demands and Trends on Food Processing

1997 ◽  
Vol 3 (4) ◽  
pp. 467-469 ◽  
Author(s):  
Don Zink
Keyword(s):  
Food Processing ◽  
Consumer Demands ◽  
The Impact

scholarly journals Deep Dive Into the Effects of Food Processing on Limiting Starch Digestibility and Lowering the Glycemic Response

Nutrients ◽  
2021 ◽  
Vol 13 (2) ◽  
pp. 381
Author(s):  
Gautier Cesbron-Lavau ◽  
Aurélie Goux ◽  
Fiona Atkinson ◽  
Alexandra Meynier ◽  
Sophie Vinoy
Keyword(s):  
Food Processing ◽  
Imaging Techniques ◽  
Food Products ◽  
International Standards ◽  
Starch Digestibility ◽  
Deep Dive ◽  
Processing Technologies ◽  
X Ray ◽  
The Impact

During processing of cereal-based food products, starch undergoes dramatic changes. The objective of this work was to evaluate the impact of food processing on the starch digestibility profile of cereal-based foods using advanced imaging techniques, and to determine the effect of preserving starch in its native, slowly digestible form on its in vivo metabolic fate. Four different food products using different processing technologies were evaluated: extruded products, rusks, soft-baked cakes, and rotary-molded biscuits. Imaging techniques (X-ray diffraction, micro-X-ray microtomography, and electronic microscopy) were used to investigate changes in slowly digestible starch (SDS) structure that occurred during these different food processing technologies. For in vivo evaluation, International Standards for glycemic index (GI) methodology were applied on 12 healthy subjects. Rotary molding preserved starch in its intact form and resulted in the highest SDS content (28 g/100 g) and a significantly lower glycemic and insulinemic response, while the three other technologies resulted in SDS contents below 3 g/100 g. These low SDS values were due to greater disruption of the starch structure, which translated to a shift from a crystalline structure to an amorphous one. Modulation of postprandial glycemia, through starch digestibility modulation, is a meaningful target for the prevention of metabolic diseases.

The durability of press-formed paperboard trays – Effects of sealing and drying

BioResources ◽  
2020 ◽  
Vol 16 (1) ◽  
pp. 236-248
Author(s):  
Arvo Niini ◽  
Ville Leminin ◽  
Panu Tanninen ◽  
Juha Varis ◽  
Teija Laukala
Keyword(s):  
Dimensional Stability ◽  
Food Processing ◽  
Positive Impact ◽  
Processing Conditions ◽  
Optical Analysis ◽  
Heating And Cooling ◽  
The Press ◽  
Heat Sealing ◽  
Dimensional Measurements ◽  
The Impact

Dimensional measurements were recorded to observe the durability of press-formed paperboard trays used for food processing via heating and cooling of the paperboard trays containing oatmeal. A set of the studied press-formed paperboard trays were dried before being heated, and a set of the paperboard trays were heat-sealed before being cooled to compare the effects of drying and sealing on the durability of the tray. In addition, empty trays were heated to observe the impact of food processing conditions on its durability via leak tests with a colouring solution as well as optical analysis of the material coating on the surface of the trays. The drying process of the trays was observed to improve the dimensional stability of the trays while being heated, and heat-sealing the trays yielded a major positive impact on the dimensional stability of the trays while being cooled. The leak tests and optical analysis results on the heated empty trays showed a negative durability impact from the food processing conditions. It was concluded that adjusting the heat-sealing parameters and food processing conditions is necessary in order to achieve improved durability of the press-formed paperboard trays for food processing purposes.

scholarly journals Sustainable Waste Management Practices of Food Processing Units

2020 ◽  
Author(s):  
Rejani Nair
Keyword(s):  
Waste Management ◽  
Food Waste ◽  
Food Processing ◽  
Management Practices ◽  
Small Scale ◽  
General View ◽  
Standard Management ◽  
Different Types ◽  
Waste Management Practices ◽  
The Impact

<p><i>Food waste and its accumulation are becoming a critical problem. </i><i>In this context, this paper takes a look at the general view with the aim of achieving a better understanding of the different types of food waste, and tries to ponder on</i><i> the required steps or standard management practices should be taken to reduce the impact of food waste burden. The study has tried to analyse the waste management practices, cost of waste management practices etc. in small scale food processing units.</i><i></i></p>

scholarly journals Edukasi Pemakaian Plastik sebagai Kemasan Makanan dan Minuman Serta Risikonya terhadap Kesehatan pada Komunitas di Kecamatan Bungus Teluk Kabung, Padang

2017 ◽  
Vol 1 (1) ◽  
pp. 20
Author(s):  
Cimi Ilmiawati ◽  
Mohamad Reza ◽  
Rahmatini Rahmatini ◽  
Erlina Rustam
Keyword(s):  
Food Processing ◽  
Community Education ◽  
Health Impact ◽  
Health Food ◽  
Post Intervention ◽  
Know How ◽  
The Right ◽  
The Impact ◽  
Harmful Effects

ABSTRAK: Paparan terhadap zat tambahan pada plastik (plasticizers) berdampak luas terhadap kesehatan, khususnya pada janin dan anak. Plastik digunakan secara luas sebagai kemasan makanan dan minuman. Mengetahui bagaimana memilih dan menggunakan jenis plastik yang tepat yang akan berkontak dengan makanan penting untuk menghindari risiko paparan bahan kimia berbahaya pada plastik. Program pengabdian ini bertujuan untuk melakukan diseminasi temuan ilmiah terkini mengenai dampak plasticizers terhadap kesehatan melalui program edukasi masyarakat yang ditargetkan pada pemuka masyarakat di Kecamatan Bungus Teluk Kabung, Padang. Edukasi disampaikan dalam bahasa lokal dan diikuti dengan diskusi bebas dengan peserta. Dampak program dinilai menggunakan kuesioner pra- dan pasca-intervensi. Analisis respon pra-intervensi menunjukkan bahwa sebagian besar peserta tidak mengetahui cara menggunakan plastik yang benar sebagai kemasan makanan dan minuman dan tidak mengetahui klasifikasi plastik. Namun, sebagian besar setuju bahwa penggunaan plastik harus dibatasi dalam pemrosesan makanan dan usia anak rentan terhadap bahaya plasticizers. Analisis pasca-intervensi menunjukkan terjadinya perubahan respon peserta. Disimpulkan bahwa program edukasi ini secara efektif memodifikasi sikap dan pengetahuan peserta mengenai risiko penggunaan plastik dalam pemrosesan dan kemasan produk makanan dan minuman.Kata Kunci: edukasi, kesehatan, makanan, minuman, plastik ABSTRACT: Environmental exposure to plasticizers has a wide health impact, particularly to the fetus and children. Plastics are widely used as food wrapping and beverage container. Knowing how to choose and to use the right kind of plastics for contact with foods and drinks is important to safeguard against the health-risks imposed by chemicals in plastics. Our objective was to disseminate scientific findings on the health impact of plasticizers through a community education program targeting key persons in the District of Bungus Teluk Kabung, Padang. Educational material was presented in local language, followed by a free-flow discussion with participants. We assessed the impact of the program by using pre- and post-intervention questionnaire. Analysis of pre-intervention responses showed that most participants did not know how to correctly use plastics as foods and drinks container and had no knowledge on the classification of plastics. However, most agreed that the use of plastics for food processing should be limited and that children are susceptible to the harmful effects of plasticizers. Post-intervention analysis showed a shift in participants’ responses. In conclusion, our program effectively modifies participants’ knowledge on the health risk imposed by using plastics in processing and keeping consumable products.Keywords: education, health, food, drink, plastics

scholarly journals Rynek mięsa w Polsce w dobie koronawirusa SARS-Cov-2

2020 ◽  
Vol 20(35) (3) ◽  
pp. 53-65
Author(s):  
Robert Mroczek
Keyword(s):  
Food Processing ◽  
African Swine Fever ◽  
Economic Life ◽  
Meat Industry ◽  
Agricultural Commodity ◽  
Short Term ◽  
Commodity Production ◽  
Polish Economy ◽  
The Impact ◽  
Meat Market

The aim of this study was to assess the impact of SARS-CoV-2 virus on the meat market in Poland. The meat market is an important part of the Polish economy. Production of slaughter animals (pork, beef and poultry) accounts for over 1/3 of agricultural commodity production, and the meat industry (red meat and poultry) is the largest branch of food processing. The COVID-19 pandemic, which also reached Poland, did not significantly shake this market. A sign of the introduced restrictions in social and economic life was a short-term massive purchase of food with an extended shelf life. Lockdown slightly changed the eating and shopping habits of Poles. In the first half of 2020, exports of beef and poultry decreased by 3-5%, and exports of pork decreased by 28% compared to the first half of 2019. The meat market continued to struggle with African Swine Fever (ASF) and, in addition, with bird flu. The HoReCa segment was the most affected part of the market.

scholarly journals The impact of food processing on the phenolic content in products made from juneberry ( Amelanchier lamarckii ) fruits

2020 ◽  
Vol 85 (2) ◽  
pp. 386-393 ◽  
Author(s):  
Maja Mikulic‐Petkovsek ◽  
Darinka Koron ◽  
Denis Rusjan
Keyword(s):  
Food Processing ◽  
Phenolic Content ◽  
The Impact
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