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Journal articles on the topic 'Food and Processing'

Author: Grafiati

Published: 6 September 2023

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1

Bredihin, Sergei, Vladimir Andreev, Alexander Martekha, Matthias Schenzle, and Igor Korotkiy. "Erosion potential of ultrasonic food processing." Foods and Raw Materials 9, no. 2 (November 9, 2021): 335–44. http://dx.doi.org/10.21603/2308-4057-2021-2-335-344.

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Introduction. Cavitation is the most significant factor that affects liquid food products during ultrasound treatment. Ultrasonic treatment intensifies diffusion, dissolution, and chemical interactions. However, no physical model has yet been developed to unambiguously define the interaction between ultrasonic cavities and structural particles of liquid food media. Physical models used to describe ultrasonic interactions in liquid food media are diverse and, sometimes, contradictory. The research objective was to study ultrasonic devices in order to improve their operating modes and increase reliability. Study objects and methods. The present research featured ultrasonic field generated in water by the cylindrical emitter, the intensity of flexural ultrasonic waves and their damping rate at various distances from the emitter. Results and discussion. The paper offers a review of available publications on the theory of acoustic cavitation in various media. The experimental studies featured the distribution of cavities in the ultrasound field of rod vibrating systems in water. The research revealed the erosion capacity of ultrasonic waves generated by the cylindrical emitter. The article also contains a theoretical analysis of the cavitation damage to aluminum foil in water and the erosive effect of cavitation on highly rigid materials of ultrasonic vibration systems. The obtained results were illustrated by semi-graphical dependences. Conclusion. The present research made it possible to assess the energy capabilities of cavities generated by ultrasonic field at different distances from the ultrasonic emitter. The size of the contact spot and the penetration depth can serve as a criterion for the erosion of the surface of the ultrasonic emitter.

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2

ME, E. Sankaran. "Distributed Control Systems in Food Processing." International Journal of Trend in Scientific Research and Development Volume-3, Issue-1 (December 31, 2018): 27–30. http://dx.doi.org/10.31142/ijtsrd18921.

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3

Ross, Charles C., G. Edward Valentine, Brandon M. Smith, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 72, no. 6 (October 1, 2001): 915–31. http://dx.doi.org/10.2175/106143000x138526.

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4

Grismer, Mark E., Charles C. Ross, G. Edward Valentine, Brandon M. Smith, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 73, no. 6 (October 1, 2001): 932–60. http://dx.doi.org/10.2175/106143001x143664.

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5

Grismer, Mark E., Charles C. Ross, G. Edward Valentine, Brandon M. Smith, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 74, no. 4 (July 2002): 377–84. http://dx.doi.org/10.2175/106143002x140143.

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6

Smith, Brandon M., and Charles C. Ross. "Food-Processing Wastes." Water Environment Research 75, no. 6 (October 1, 2003): 933–74. http://dx.doi.org/10.2175/106143003x141493.

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7

Smith, Brandon M., Charles C. Ross, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 76, no. 6 (September 2004): 1589–650. http://dx.doi.org/10.2175/106143004x142149.

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8

Smith, Brandon M., Charles C. Ross, and James L. Walsh. "Food-processing Wastes." Water Environment Research 77, no. 6 (September 2005): 1829–57. http://dx.doi.org/10.2175/106143005x54506.

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9

Smith, Brandon M., Charles C. Ross, James L. Walsh, Val Frenkel, and Sherman May. "Food-processing Wastes." Water Environment Research 78, no. 10 (September 2006): 1620–41. http://dx.doi.org/10.2175/106143006x119323.

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10

Smith, Brandon M., Charles C. Ross, and James L. Walsh. "Food Processing Wastes." Water Environment Research 79, no. 10 (September 2007): 1665–81. http://dx.doi.org/10.2175/106143007x218539.

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11

Frenkel, Val S., Gregg Cummings, Dennis E. Scannell, Walter Z. Tang, and Krishnanand Y. Maillacheruvu. "Food-Processing Wastes." Water Environment Research 80, no. 10 (October 2008): 1458–80. http://dx.doi.org/10.2175/106143008x328707.

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12

Frenkel, Val S., Gregg Cummings, Dennis E. Scannell, Walter Z. Tang, Krishnanand Y. Maillacheruvu, and Patrick Treanor. "Food-Processing Wastes." Water Environment Research 81, no. 10 (September 10, 2009): 1593–605. http://dx.doi.org/10.2175/106143009x12445568400098.

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13

Frenkel, Val S., Gregg Cummings, Dennis E. Scannell, Walter Z. Tang, Krishnanand Y. Maillacheruvu, and Patrick Treanor. "Food-Processing Wastes." Water Environment Research 82, no. 10 (January 1, 2010): 1468–84. http://dx.doi.org/10.2175/106143010x12756668801455.

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14

Frenkel, Val S., Gregg Cummings, Dennis E. Scannell, Walter Z. Tang, Krishnanand Y. Maillacheruvu, and Patrick Treanor. "Food-Processing Wastes." Water Environment Research 83, no. 10 (January 1, 2011): 1488–505. http://dx.doi.org/10.2175/106143011x13075599869696.

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15

Frenkel, Val S., Gregg Cummings, Walter Z. Tang, and Krishnanand Y. Maillacheruvu. "Food-Processing Wastes." Water Environment Research 84, no. 10 (October 1, 2012): 1485–501. http://dx.doi.org/10.2175/106143012x13407275695319.

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16

Frenkel, Val S., Gregg Cummings, K. Y. Maillacheruvu, and Walter Z. Tang. "Food-Processing Wastes." Water Environment Research 85, no. 10 (October 1, 2013): 1501–14. http://dx.doi.org/10.2175/106143013x13698672322462.

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17

Frenkel, Val S., Gregg A. Cummings, K. Y. Maillacheruvu, and Walter Z. Tang. "Food-Processing Wastes." Water Environment Research 86, no. 10 (October 1, 2014): 1498–514. http://dx.doi.org/10.2175/106143014x14031280668056.

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18

Frenkel, Val S., Gregg A. Cummings, K. Y. Maillacheruvu, and Walter Z. Tang. "Food-Processing Wastes." Water Environment Research 87, no. 10 (October 1, 2015): 1360–72. http://dx.doi.org/10.2175/106143015x14338845155868.

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19

Frenkel, Val S., Gregg A. Cummings, K. Y. Maillacheruvu, and Walter Z. Tang. "Food-Processing Wastes." Water Environment Research 88, no. 10 (October 1, 2016): 1395–408. http://dx.doi.org/10.2175/106143016x14696400495091.

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20

Frenkel, Val S., Gregg A. Cummings, K. Y. Maillacheruvu, and Walter Z. Tang. "Food-Processing Wastes." Water Environment Research 89, no. 10 (October 1, 2017): 1360–83. http://dx.doi.org/10.2175/106143017x15023776270368.

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21

Frenkel, Val S., Gregg A. Cummings, K. Y. Maillacheruvu, and Walter Z. Tang. "Food-Processing Wastes." Water Environment Research 90, no. 10 (October 1, 2018): 1033–53. http://dx.doi.org/10.2175/106143018x15289915807146.

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22

Walsh, James L., Charles C. Ross, and G. Edward Valentine. "Food processing waste." Water Environment Research 67, no. 4 (June 1995): 522–27. http://dx.doi.org/10.2175/106143095x135787.

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23

Walsh, James L., Charles C. Ross, and G. Edward Valentine. "Food processing waste." Water Environment Research 68, no. 4 (June 1996): 535–38. http://dx.doi.org/10.2175/106143096x135416.

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24

Walsh, James L., Charles C. Ross, and G. Edward Valentine. "Food-processing wastes." Water Environment Research 69, no. 4 (June 1997): 623–26. http://dx.doi.org/10.2175/106143097x134911.

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25

Ross, Charles C., James L. Walsh, and G. Edward Valentine. "Food-processing wastes." Water Environment Research 70, no. 4 (June 1998): 642–46. http://dx.doi.org/10.2175/106143098x134343.

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26

Ross, Charles C., G. Edward Valentine, and James L. Walsh. "Food-Processing Wastes." Water Environment Research 71, no. 5 (August 1999): 812–16. http://dx.doi.org/10.2175/106143099x133802.

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27

Ačkar, Đurđica. "Sustainable Food Processing." Sustainability 13, no. 17 (August 27, 2021): 9628. http://dx.doi.org/10.3390/su13179628.

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28

Swallow, A. J. "Food Irradiation Processing." International Journal of Radiation Biology and Related Studies in Physics, Chemistry and Medicine 50, no. 2 (January 1986): 372–73. http://dx.doi.org/10.1080/09553008614550781.

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29

Frenkel, Val S., Gregg A. Cummings, Kris Y. Maillacheruvu, and Walter Z. Tang. "Food‐processing wastes." Water Environment Research 92, no. 10 (September 13, 2020): 1726–40. http://dx.doi.org/10.1002/wer.1428.

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30

Borup, M. Brett, and Denny R. Muchmore. "Food-processing waste." Water Environment Research 64, no. 4 (June 1992): 413–17. http://dx.doi.org/10.1002/j.1554-7531.1992.tb00021.x.

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31

Walsh, James L., Charles C. Ross, and G. Edward Valentine. "Food processing waste." Water Environment Research 65, no. 4 (June 1993): 402–7. http://dx.doi.org/10.1002/j.1554-7531.1993.tb00069.x.

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32

Walsh, James L., Charles C. Ross, and G. Edward Valentine. "Food processing waste." Water Environment Research 66, no. 4 (June 1994): 409–13. http://dx.doi.org/10.1002/j.1554-7531.1994.tb00110.x.

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33

Schiffrin, Eduardo J., and Stephanie Blum. "Food processing: probiotic microorganisms for beneficial foods." Current Opinion in Biotechnology 12, no. 5 (October 2001): 499–502. http://dx.doi.org/10.1016/s0958-1669(00)00253-6.

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34

Smith, Robert E. "Food processing: a food scientist's perspective." Food Policy 24, no. 2-3 (May 1999): 255–64. http://dx.doi.org/10.1016/s0306-9192(99)00023-8.

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35

Kumar, Dr P. Surya. "FDI Trends in Food Processing Sector in India." Paripex - Indian Journal Of Research 2, no. 3 (January 15, 2012): 54–56. http://dx.doi.org/10.15373/22501991/mar2013/20.

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36

Upadhyay, Garima. "Changing Trend in Food Processing in Transforming Society." Food Science & Nutrition Technology 4, no. 3 (May 16, 2019): 1–2. http://dx.doi.org/10.23880/fsnt-16000182.

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37

Bleiweiss-Sande, Rachel, Kenneth Chui, E. Whitney Evans, Jeanne Goldberg, Sarah Amin, and Jennifer Sacheck. "Robustness of Food Processing Classification Systems." Nutrients 11, no. 6 (June 14, 2019): 1344. http://dx.doi.org/10.3390/nu11061344.

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Discrepancies exist among food processing classification systems and in the relationship between processed food intake and dietary quality of children. This study compared inter-rater reliability, food processing category, and the relationship between processing category and nutrient concentration among three systems (Nova, International Food Information Council (IFIC), and University of North Carolina at Chapel Hill (UNC)). Processing categories for the top 100 most commonly consumed foods children consume (NHANES 2013–2014) were independently coded and compared using Spearman’s rank correlation coefficient. Relative ability of nutrient concentration to predict processing category was investigated using linear discriminant analysis and multinomial logistic regression and compared between systems using Cohen’s kappa coefficient. UNC had the highest inter-rater reliability (ρ = 0.97), followed by IFIC (ρ = 0.78) and Nova (ρ = 0.76). UNC and Nova had the highest agreement (80%). Lower potassium was predictive of IFIC’s classification of foods as moderately compared to minimally processed (p = 0.01); lower vitamin D was predictive of UNC’s classification of foods as highly compared to minimally processed (p = 0.04). Sodium and added sugars were predictive of all systems’ classification of highly compared to minimally processed foods (p < 0.05). Current classification systems may not sufficiently identify foods with high nutrient quality commonly consumed by children in the U.S.

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38

Cuadrado, Carmen, África Sanchiz, and Rosario Linacero. "Nut Allergenicity: Effect of Food Processing." Allergies 1, no. 3 (August 2, 2021): 150–62. http://dx.doi.org/10.3390/allergies1030014.

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Nuts are considered healthy foods due to their high content of nutritional compounds with functional properties. However, the list of the most allergenic foods includes tree nuts, and their presence must be indicated on food labels. Most nut allergens are seed storage proteins, pathogenesis-related (PR) proteins, profilins and lipid transfer proteins (LTP). Nut allergenic proteins are characterized by their resistance to denaturation and proteolysis. Food processing has been proposed as the method of choice to alter the allergenicity of foods to ensure their safety and improve their organoleptic properties. The effect of processing on allergenicity is variable by abolishing existing epitopes or generating neoallergens. The alterations depend on the intrinsic characteristics of the protein and the type and duration of treatment. Many studies have evaluated the molecular changes induced by processes such as thermal, pressure or enzymatic treatments. As some processing treatments have been shown to decrease the allergenicity of certain foods, food processing may play an important role in developing hypoallergenic foods and using them for food tolerance induction. This work provides an updated overview of the applications and influence of several processing techniques (thermal, pressure and enzymatic digestion) on nut allergenicity for nuts, namely, hazelnuts, cashews, pistachios, almonds and walnuts.

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39

Balasubramaniam, V. M., and D. Farkas. "High-pressure Food Processing." Food Science and Technology International 14, no. 5 (October 2008): 413–18. http://dx.doi.org/10.1177/1082013208098812.

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High pressure processing (HPP) of foods offers a commercially viable and practical alternative to heat processing by allowing food processors to pasteurize foods at or near room temperature. Pressure in combination with moderate temperature also seems to be a promising approach for producing shelf-stable foods. This paper outlines research needs for further advancement of high pressure processing technology. Kinetic models are needed for describing bacterial inactivation under combined pressure-thermal conditions and for microbial process evaluation. Further, identification of suitable surrogate organisms are needed for use as indicator organisms and for process validation studies. More research is needed to evaluate process uniformity at elevated pressure-thermal conditions to facilitate successful introduction of low-acid shelf-stable foods. Combinations of non-thermal technologies with high pressure could reduce the severity of the process pressure requirement. Likewise, processing equipment requires improvements in reliability and line-speed to compete with heat pasteurization lines. More studies are also needed to document the changes in animal and vegetable tissue and nutrient content during pressure processing, from types of packaging, and from storage.

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40

Anderson, M. "Physical properties of foods and food processing systems." Food Chemistry 28, no. 1 (January 1988): 82–83. http://dx.doi.org/10.1016/0308-8146(88)90009-x.

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41

Bodmer, S., C. Imark, and M. Kneubühl. "Biogenic amines in foods: Histamine and food processing." Inflammation Research 48, no. 6 (June 1999): 296–300. http://dx.doi.org/10.1007/s000110050463.

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42

Skovgaard, Niels. "Physical properties of foods and food processing systems." International Journal of Food Microbiology 94, no. 1 (July 2004): 106. http://dx.doi.org/10.1016/j.ijfoodmicro.2004.02.006.

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43

Nabi, Brera Ghulam, Kinza Mukhtar, Rai Naveed Arshad, Emanuele Radicetti, Paola Tedeschi, Muhammad Umar Shahbaz, Noman Walayat, Asad Nawaz, Muhammad Inam-Ur-Raheem, and Rana Muhammad Aadil. "High-Pressure Processing for Sustainable Food Supply." Sustainability 13, no. 24 (December 16, 2021): 13908. http://dx.doi.org/10.3390/su132413908.

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Sustainable food supply has gained considerable consumer concern due to the high percentage of spoilage microorganisms. Food industries need to expand advanced technologies that can maintain the nutritive content of foods, enhance the bio-availability of bioactive compounds, provide environmental and economic sustainability, and fulfill consumers’ requirements of sensory characteristics. Heat treatment negatively affects food samples’ nutritional and sensory properties as bioactives are sensitive to high-temperature processing. The need arises for non-thermal processes to reduce food losses, and sustainable developments in preservation, nutritional security, and food safety are crucial parameters for the upcoming era. Non-thermal processes have been successfully approved because they increase food quality, reduce water utilization, decrease emissions, improve energy efficiency, assure clean labeling, and utilize by-products from waste food. These processes include pulsed electric field (PEF), sonication, high-pressure processing (HPP), cold plasma, and pulsed light. This review describes the use of HPP in various processes for sustainable food processing. The influence of this technique on microbial, physicochemical, and nutritional properties of foods for sustainable food supply is discussed. This approach also emphasizes the limitations of this emerging technique. HPP has been successfully analyzed to meet the global requirements. A limited global food source must have a balanced approach to the raw content, water, energy, and nutrient content. HPP showed positive results in reducing microbial spoilage and, at the same time, retains the nutritional value. HPP technology meets the essential requirements for sustainable and clean labeled food production. It requires limited resources to produce nutritionally suitable foods for consumers’ health.

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44

Isobe, Seiichiro. "Food Rheology and Processing." Seikei-Kakou 18, no. 9 (September 20, 2006): 677. http://dx.doi.org/10.4325/seikeikakou.18.677_1.

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45

Gioielli, Luiz Antonio. "lnovations in food processing." Revista Brasileira de Ciências Farmacêuticas 39, no. 4 (December 2003): 467–68. http://dx.doi.org/10.1590/s1516-93322003000400016.

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46

Uma Mageshwari, S. "Technologies in Food Processing." Indian Journal of Nutrition and Dietetics 57, no. 1 (January 3, 2020): 115. http://dx.doi.org/10.21048/ijnd.2020.57.1.24724.

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47

Putnik, Predrag, and Danijela Bursać Kovačević. "Sustainable Functional Food Processing." Foods 10, no. 7 (June 22, 2021): 1438. http://dx.doi.org/10.3390/foods10071438.

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Functional nutrition has become one of the main directions for a healthy lifestyle and sustainable food production due to its promising positive influence on health and its association with the use of raw materials of natural origin [...]

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48

Mickelsen, Olaf. "CHEMICALS AND FOOD PROCESSING." Nutrition Reviews 15, no. 5 (April 27, 2009): 129–31. http://dx.doi.org/10.1111/j.1753-4887.1957.tb00504.x.

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49

Grandison, Alistair. "Food Proteins. Processing Applications." Food Chemistry 72, no. 1 (January 2001): 135. http://dx.doi.org/10.1016/s0308-8146(00)00208-9.

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50

Chandrapala, Jayani, Christine Oliver, Sandra Kentish, and Muthupandian Ashokkumar. "Ultrasonics in food processing." Ultrasonics Sonochemistry 19, no. 5 (September 2012): 975–83. http://dx.doi.org/10.1016/j.ultsonch.2012.01.010.

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