scholarly journals Chemical Properties of Starch and Its Application in the Food Industry

2020 ◽  
Author(s):  
Henry Omoregie Egharevba
Keyword(s):  
Food Industry ◽  
Chemical Properties

Nanocrystals: The Preparation, Precise Control and Application Toward the Pharmaceutics and Food Industry

2018 ◽  
Vol 24 (21) ◽  
pp. 2425-2431 ◽  
Author(s):  
Cao Wu ◽  
Zhou Chen ◽  
Ya Hu ◽  
Zhiyuan Rao ◽  
Wangping Wu ◽  
...  
Keyword(s):  
Food Industry ◽  
Chemical Properties ◽  
Preparation Methods ◽  
Precise Control ◽  
Significant Process ◽  
Technology Applications ◽  
And Performance ◽  
Physical And Chemical ◽  
Analytical Technology ◽  
And Chemical Properties

Crystallization is a significant process employed to produce a wide variety of materials in pharmaceutical and food area. The control of crystal dimension, crystallinity, and shape is very important because they will affect the subsequent filtration, drying and grinding performance as well as the physical and chemical properties of the material. This review summarizes the special features of crystallization technology and the preparation methods of nanocrystals, and discusses analytical technology which is used to control crystal quality and performance. The crystallization technology applications in pharmaceutics and foods are also outlined. These illustrated examples further help us to gain a better understanding of the crystallization technology for pharmaceutics and foods.

scholarly journals Optimization of Electrolysis Parameters for Green Sanitation Chemicals Production Using Response Surface Methodology

Processes ◽  
2020 ◽  
Vol 8 (7) ◽  
pp. 792
Author(s):  
Nurul Izzah Khalid ◽  
Nurul Shaqirah Sulaiman ◽  
Norashikin Ab Aziz ◽  
Farah Saleena Taip ◽  
Shafreeza Sobri ◽  
...  
Keyword(s):  
Escherichia Coli ◽  
Food Industry ◽  
Chemical Properties ◽  
Bactericidal Effect ◽  
Electrolyzed Water ◽  
Optimum Parameters ◽  
Physico Chemical ◽  
Different Types ◽  
Different Temperatures ◽  
Optimized Conditions

Electrolyzed water (EW) shows great potential as a green and economical sanitation solution for the food industry. However, only limited studies have investigated the optimum electrolysis parameters and the bactericidal effect of acidic electrolyzed water (AcEW) and alkaline electrolyzed water (AlEW). Here, the Box–Behnken experimental design was used to identify the optimum parameters. The tests were conducted with different types of electrodes, electrical voltages, electrolysis times, and NaCl concentrations. There were no obvious differences observed in the physico-chemical properties of EW when different electrodes were used. However, stainless steel was chosen as it meets most of the selection criteria. The best-optimized conditions for AcEW were at 11.39 V, 0.65 wt.% NaCl, and 7.23 min, while the best-optimized conditions for AlEW were at 10.32 V, 0.6 wt.% NaCl, and 7.49 min. The performance of the optimum EW (AcEW and AlEW) compared with commercial cleaning detergents for the food industry was then evaluated. The bactericidal activity of AcEW and AlEW was examined against Escherichia coli ATCC 10536 at different temperatures (30 °C and 50 °C) for 30 s. The results show that both AcEW and AlEW have the ability to reduce the Escherichia coli to non-detectable levels (less than 2 log CFU/mL).

scholarly journals Examination of wheat rheological characteristics by near-infrared spectroscopy

2012 ◽  
pp. 99-104
Author(s):  
Éva Kónya ◽  
Zoltán Győri
Keyword(s):  
Infrared Spectroscopy ◽  
Wheat Flour ◽  
Near Infrared Spectroscopy ◽  
Food Industry ◽  
Near Infrared ◽  
Chemical Properties ◽  
Rheological Characteristics ◽  
Physical And Chemical ◽  
Calibration Equations ◽  
And Chemical Properties

Near-infrared spectroscopy has many advantages that make it a widely used analitical method in the different areas, like agricultural and food industry as well. In wheat quality control rheological characteristics of dough made from wheat flour are as important as physical and chemical properties too. In this work we examined rheological properties of wheat flour samples by alveograph, and spectral data of the same samples were collected by FOSS Infratec 1241 instrument. Modified partial least squares analyses on NIR spectra were developed for two alveograph parameter (P/L és W) to get calibration equations.

scholarly journals Mobility of Some High Persistent Organochlorine Compounds from Soil to Mentha Piperita

2019 ◽  
Vol 70 (1) ◽  
pp. 278-282 ◽  
Author(s):  
Diana Puiu ◽  
Mariana Popescu ◽  
Marcela Niculescu ◽  
Luoana Florentina Pascu ◽  
Toma Galaon ◽  
...  
Keyword(s):  
Food Industry ◽  
Bioconcentration Factor ◽  
Limit Of Detection ◽  
Chemical Properties ◽  
Organochlorine Compounds ◽  
Mentha Piperita ◽  
Laboratory Studies ◽  
Chemical Behavior ◽  
Physical Chemical ◽  
Persistent Organochlorine Compounds

The fate of organochlorine compounds in soil ecosystem is shaped by their physical-chemical properties and by environmental conditions. The high persistence of polychlorobiphenyls (PCBs) in soil is given by a slow degradation which varies from months to years (the half-life of PCB 28 is 10.9 years, and PCB 52, 11.2 years). Due to high lipophilicity, these carcinogenic compounds can be easily uptaken by plants and transferred to the food chain. The widespread use of medicinal plant, Mentha Piperita, in pharmaceutical and food industry represents a risk of contamination and pollution. Through laboratory studies, we worked to identify the chemical behavior in soil and plants of some PCB congeners: 28, 52, 138, 153 and 180). The compounds mobility from soil to the roots and then through plant was monitored for 5 weeks. By optimizing the analytical method the contaminants were determined from soil and plant with good recoveries and with reduced limit of detection, below 0.01 mg/kg. It was reported that usually are uptaken into the plant high chlorinated PCBs like PCB 153 and PCB 180 but this study shows that after 5 weeks of PCB application, the concentration of PCB 28, a trichlorobiphenyl, is increasing. Fortunately, calculating the bioconcentration factor (BCF) of the selected PCBs in roots, it was shown that is similar to BCF of other plants like poplar and zucchini. The obtained value of 0.2 is assessed as being low.

scholarly journals Recent Developments in Food Packaging Based on Nanomaterials

Nanomaterials ◽  
2018 ◽  
Vol 8 (10) ◽  
pp. 830 ◽  
Author(s):  
Yukun Huang ◽  
Lei Mei ◽  
Xianggui Chen ◽  
Qin Wang
Keyword(s):  
Food Systems ◽  
Food Industry ◽  
Food Packaging ◽  
Chemical Properties ◽  
Synthetic Methods ◽  
Recent Developments ◽  
Food Quality And Safety ◽  
Research Findings ◽  
Increasing Demand ◽  
Physical And Chemical

The increasing demand for high food quality and safety, and concerns of environment sustainable development have been encouraging researchers in the food industry to exploit the robust and green biodegradable nanocomposites, which provide new opportunities and challenges for the development of nanomaterials in the food industry. This review paper aims at summarizing the recent three years of research findings on the new development of nanomaterials for food packaging. Two categories of nanomaterials (i.e., inorganic and organic) are included. The synthetic methods, physical and chemical properties, biological activity, and applications in food systems and safety assessments of each nanomaterial are presented. This review also highlights the possible mechanisms of antimicrobial activity against bacteria of certain active nanomaterials and their health concerns. It concludes with an outlook of the nanomaterials functionalized in food packaging.

scholarly journals Chemical composition, antioxidant capacity, and thermal behavior of Satureja hortensis essential oil

2020 ◽  
Vol 10 (1) ◽  
Author(s):  
Dorina Rodica Chambre ◽  
Cristian Moisa ◽  
Andreea Lupitu ◽  
Lucian Copolovici ◽  
Georgeta Pop ◽  
...  
Keyword(s):  
Chemical Composition ◽  
Essential Oil ◽  
Thermal Behavior ◽  
Food Industry ◽  
Chemical Properties ◽  
Essential Oil Composition ◽  
Oil Composition ◽  
Heating Treatment ◽  
Different Temperatures ◽  
Major Chemical

AbstractSaturejahortensis is one of the representative plants from the Lamiaceae family, and its essential oil has been used in various applicative fields, from the food industry to aromatherapy. The changes that occur in heated samples at different temperatures (160, 175, 190 ºC) over different periods (0.5 and 2.5 h) in Saturejahortensis essential oil composition and chemical properties were evaluated. The results showed that the major chemical composition constituents of the investigated essential oil are γ-terpinene + α-terpinolene and carvacrol + p-cymene and the thermal behavior is dependent on the content. This composition drastically changes through the heating of the samples and causes significant changes in thermal behavior. The present study demonstrated that the concentration of carvacrol in S.hortensis essential oil is increasing after heating treatment, and the sample heated at 190 ºC for 2.5 h contained more than 91% carvacrol. This simple treatment is a rapid way to obtain carvacrol from the essential oil that has high potential as a natural preservative suitable for the food industry and alternative and complementary medicine.

Extraction of Collagen from Catfish (Clarias gariepnus) Waste and Determination of its Physico-chemical Properties

2012 ◽  
Vol 9 (1) ◽  
pp. 29
Author(s):  
Normah Ismail ◽  
Nurul Asyiraf Abdul Jabar
Keyword(s):  
Thermal Stability ◽  
Food Industry ◽  
Chemical Properties ◽  
White Crystal ◽  
Scanning Calorimetry ◽  
Good Thermal Stability ◽  
Physico Chemical ◽  
Pale Colour ◽  
Increasing Temperature

Collagen was extracted from catfish (Clarias gariepnus) waste using 0.5M acetic acid and its subsequent precipitation in 2.6M NaCl. The resultant collagen was analysed with respect to its moisture content and physico­chemical properties including yield, pH, protein content, colour, odour and thermal stability. A yield of 16. 4% and positive collagen attributes indicate that catfish waste has potential as a collagen source. The snowy white, crystal-like and light textured collagen comprises of 5.97% protein and 0.46% moisture, and exhibits a pH of 4.75. Sensory evaluation indicates that the collagen has a slight fishy odour. Viscosity analysis indicates a steady decrease with increasing temperature over the range considered (20-50°C). The pale colour exhibited and limited odour emitted by the extracted collagen indicate that catfish waste collagen could be applied in the food industry without resulting in any undesirable food products attributes. Differential Scanning Calorimetry (DSC) analysis indicated that the collagen exhibits good thermal stability and denatures at a high temperature in a similar manner to mammalian collagen.

Improvement of Properties of Aluminum Bronze CuAl7Mn3 by Heat Treatments

2014 ◽  
Vol 657 ◽  
pp. 412-416 ◽  
Author(s):  
Dragoş Cristian Achiţei ◽  
Petrică Vizureanu ◽  
Alina Adriana Minea ◽  
Mohd Mustafa Al Bakri Abdullah ◽  
Mirabela Georgiana Minciună ◽  
...  
Keyword(s):  
Mechanical Strength ◽  
Shape Memory ◽  
High Resistance ◽  
Food Industry ◽  
Chemical Properties ◽  
Nuclear Technology ◽  
Aluminum Bronze ◽  
Water Pump ◽  
Corrosion Resistant ◽  
And Chemical Properties

Top domains of technology, such as aerospace, nuclear technology, electrical engineering, electronics, energy, require materials and alloys with special properties: superconductivity, superplasticity, high resistance to corrosion, shape memory, exceptional mechanical strength, magnetism, and resistivity. Aluminum bronzes are bronze with very good mechanical and chemical properties, which are factory profiles, strips, bearings, gears, valves, parts and fittings for chemical and food industry, gears, water pump housings, mainly parts corrosion resistant in aggressive environments.

scholarly journals Impact of Nanoparticles on Brain Health: An Up to Date Overview

2018 ◽  
Vol 7 (12) ◽  
pp. 490 ◽  
Author(s):  
Daniel Teleanu ◽  
Cristina Chircov ◽  
Alexandru Grumezescu ◽  
Adrian Volceanov ◽  
Raluca Teleanu
Keyword(s):  
Food Industry ◽  
Chemical Properties ◽  
Brain Diseases ◽  
Physical And Chemical Properties ◽  
Brain Health ◽  
Negative Effects ◽  
Toxicological Studies ◽  
Neurotoxic Effects ◽  
Physical And Chemical ◽  
And Chemical Properties

Nanoparticles are zero-dimensional nanomaterials and, based on their nature, they can be categorized into organic, inorganic, and composites nanoparticles. Due to their unique physical and chemical properties, nanoparticles are extensively used in a variety of fields, including medicine, pharmaceutics, and food industry. Although they have the potential to improve the diagnosis and treatment of brain diseases, it is fundamentally important to develop standardized toxicological studies, which can prevent the induction of neurotoxic effects. The focus of this review is to emphasize both the beneficial and negative effects of nanoparticles on brain health.

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