Letteratura scientifica selezionata sul tema "Food preservation"
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Articoli di riviste sul tema "Food preservation"
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Sharif, ZIM, FA Mustapha, J. Jai, N. Mohd Yusof e NAM Zaki. "Review on methods for preservation and natural preservatives for extending the food longevity". Chemical Engineering Research Bulletin 19 (10 settembre 2017): 145. http://dx.doi.org/10.3329/cerb.v19i0.33809.
Testo completoAbstract (sommario):
<p>Chemical, enzymatic or microbial activities from the surrounding environment and the food itself can cause spoilage to food products. In the meantime, the recent surge in world population, calls forfood products to be stored and delivered from one place to another place. During delivery, food products will start to deteriorate, losetheir appearance and decrease in nutritional values. Thus, the presence of food preservation methods such as heating, pickling, edible coating, drying, freezing and high-pressure processing can solve this problem by extending the food products‟ shelf life, stabilize their quality, maintaining their appearance and their taste. There are two categories of food preservations, the modern technology preservation method and the conventional preservation method. In the meantime, conventional food preservations usually use natural food preservatives. Meanwhile, the use of the synthetic preservative such as sulphites, benzoates, sorbates etc. for food preservation can cause certain health problems. In this light, replacing these synthetic preservatives with natural preservatives such as salt, vinegar, honey, etc. are much safer for human and environment. Furthermore, natural preservatives are easy to obtain since the sources are from plant, animal and microbes origin. This review paper focuses on preservation methodsand the natural preservatives that are suitable to be used for food preservation.</p><p>Chemical Engineering Research Bulletin 19(2017) 145-153</p>
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Aguirre-Garcia, Yulma Lizbeth, Sendar Daniel Nery-Flores, Lizeth Guadalupe Campos-Muzquiz, Adriana Carolina Flores-Gallegos, Lissethe Palomo-Ligas, Juan Alberto Ascacio-Valdés, Leonardo Sepúlveda-Torres e Raúl Rodríguez-Herrera. "Lactic Acid Fermentation in the Food Industry and Bio-Preservation of Food". Fermentation 10, n. 3 (15 marzo 2024): 168. http://dx.doi.org/10.3390/fermentation10030168.
Testo completoAbstract (sommario):
Studies on fermentation by acid lactic bacteria (LAB) have confirmed the presence of strains with attributes of considerable relevance for food processing. These strains, in addition to their ability to modify the texture and flavor of foods, possess beneficial properties for human health. They enhance food quality by making it more nutrient-rich and contribute to food preservation. The production of lactic acid, vitamins, exopolysaccharides, and bacteriocins, among other compounds, confers these properties to LAB. In the realm of preservation, bacteriocins play a crucial role. This is because bacteriocins act by inhibiting the growth and reproduction of unwanted microorganisms by interacting with the cell membrane, causing its rupture. This preservative effect has led LAB to have widespread use during food processing. This preservative effect has led to widespread use of LAB during food processing. This review highlights the importance of fermentation carried out by LAB in the food industry and in the bio-preservation of foods. These findings emphasize the relevance of continuing investigations and harness the properties of LAB in food production.
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Martindale, Wayne, e Walter Schiebel. "The impact of food preservation on food waste". British Food Journal 119, n. 12 (4 dicembre 2017): 2510–18. http://dx.doi.org/10.1108/bfj-02-2017-0114.
Testo completoAbstract (sommario):
Purpose The purpose of this paper is to demonstrate the relationship between food preservation and reducing consumer waste is of value in developing sustainable meal options. The research reports insights into Austrian marketplace for frozen and fresh foods that have been obtained from a consumer survey. Design/methodology/approach The consumer survey methodologies indicate how preservation can change meal planning and lower food waste across frozen and fresh and ambient food purchases using freezing preservation methods. Findings The results show food waste can be reduced by six-fold when frozen foods are compared with fresh foods. Research limitations/implications This study highlights the requirement for a greater understanding of the probability that specific foods will be wasted with respect to the frequency of purchase. This is a limitation of the current study that has been investigated by other researchers. Practical implications This research has enabled the identification of different food waste amounts for different food product categories. The data presented could be used to guide food product development so that less consumer waste is produced. Social implications The research suggests a decision matrix approach can be used to can guide new product development and a model of this matrix is presented so that it may provide fit-for-purpose food preservation options for consumers. Originality/value This paper will continue to highlight the overlooked value of food preservation during processing and manufacturing of foods and their preparation in households.
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M. G. Anjaly, Ann Annie Shaju. "Review on Effect of Hurdle Technology in Food Preservation". International Journal of Current Microbiology and Applied Sciences 10, n. 12 (10 dicembre 2021): 169–76. http://dx.doi.org/10.20546/ijcmas.2021.1012.019.
Testo completoAbstract (sommario):
When considering food stability the microbial, chemical and sensory qualities must taking into consideration. To achieve these, appropriate preservation measures must be taken to the level that the activities of microorganisms will be overcome. The microbial stability and safety of the most traditional and processed foods is based on a combination of several preservation factors (called hurdles), which the microorganisms present in food are unable to overcome. Hurdles use in food can be physical, physicochemical or microbiologically derived. The main objective of hurdle technology is food preservation, but in addition, many hurdles were reported to improve sensory attributes. Many findings revealed that combination of preservatives at lower concentrations discourage microbial activities more than single preservative at higher concentration. In this review general introduction of hurdle technology was given, also basis on food spoilage and preservation. Principles, application, advantages and effects of hurdles on food quality were also reviewed. Hurdles classification with examples was also stated. Special emphasis was given to contributions from other researchers on the application and effectiveness of hurdle technology in maintaining microbiological, chemical, sensory and physical qualities of processed foods.
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Lavine, Marc S. "Better food preservation". Science 368, n. 6495 (4 giugno 2020): 1077.1–1077. http://dx.doi.org/10.1126/science.368.6495.1077-a.
Testo completo
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Oladipo, Iyabo Christianah, e S. B. Ogunsona. "Bio-Preservation and the Food Industry: An Overview". International Journal of Current Microbiology and Applied Sciences 11, n. 6 (10 giugno 2022): 318–34. http://dx.doi.org/10.20546/ijcmas.2022.1106.036.
Testo completoAbstract (sommario):
The unending needs and demands for chemical free preservatives in food industry are on the increase due to the facts that diseases like cancer and complications from oxidative stress have been linked to the xenobiotics we eat in foods as preservatives. There is need for safe means of preserving our foods without side effects and that is why the world needs bio-preservative in all forms to augment both the nutritional properties and shelf life of food products. Bio-preservatives like bacteriocins produced from organisms with GRAS status, essential oils, vinegar, herbs/spices and sugar/salt reviewed in this work have shown credible antimicrobial properties against spoilage/food borne pathogenic and toxigenic microorganisms thus served as good bio-preservative agents suitable for a dispensation yearning for green solution areas of food improvement and preservation. This review provides an overview of the importance of bio-preservatives in food safety and nutritional augmentation needed in food industry as a whole.
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Click, Melissa A., e Ronit Ridberg. "Saving Food: Food Preservation as Alternative Food Activism". Environmental Communication 4, n. 3 (settembre 2010): 301–17. http://dx.doi.org/10.1080/17524032.2010.500461.
Testo completo
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Ullah, Hammad, Yaseen Hussain, Cristina Santarcangelo, Alessandra Baldi, Alessandro Di Minno, Haroon Khan, Jianbo Xiao e Maria Daglia. "Natural Polyphenols for the Preservation of Meat and Dairy Products". Molecules 27, n. 6 (15 marzo 2022): 1906. http://dx.doi.org/10.3390/molecules27061906.
Testo completoAbstract (sommario):
Food spoilage makes foods undesirable and unacceptable for human use. The preservation of food is essential for human survival, and different techniques were initially used to limit the growth of spoiling microbes, e.g., drying, heating, salting, or fermentation. Water activity, temperature, redox potential, preservatives, and competitive microorganisms are the most important approaches used in the preservation of food products. Preservative agents are generally classified into antimicrobial, antioxidant, and anti-browning agents. On the other hand, artificial preservatives (sorbate, sulfite, or nitrite) may cause serious health hazards such as hypersensitivity, asthma, neurological damage, hyperactivity, and cancer. Thus, consumers prefer natural food preservatives to synthetic ones, as they are considered safer. Polyphenols have potential uses as biopreservatives in the food industry, because their antimicrobial and antioxidant activities can increase the storage life of food products. The antioxidant capacity of polyphenols is mainly due to the inhibition of free radical formation. Moreover, the antimicrobial activity of plants and herbs is mainly attributed to the presence of phenolic compounds. Thus, incorporation of botanical extracts rich in polyphenols in perishable foods can be considered since no pure polyphenolic compounds are authorized as food preservatives. However, individual polyphenols can be screened in this regard. In conclusion, this review highlights the use of phenolic compounds or botanical extracts rich in polyphenols as preservative agents with special reference to meat and dairy products.
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Singh, Priyanka. "Nanotechnology in food preservation". FOOD SCIENCE RESEARCH JOURNAL 9, n. 2 (15 ottobre 2018): 441–47. http://dx.doi.org/10.15740/has/fsrj/9.2/441-447.
Testo completo
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Wan, Chunpeng (Craig), Kannan R. R. Rengasamy e Chuying Chen. "Biomaterials for Food Preservation". Journal of Food Quality 2022 (31 maggio 2022): 1–3. http://dx.doi.org/10.1155/2022/9805934.
Testo completoTesi sul tema "Food preservation"
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Butz, Peter, e Bernhard Tauscher. "Emerging Technologies Towards Food Preservation". Revista de Química, 2017. http://repositorio.pucp.edu.pe/index/handle/123456789/100669.
Testo completo
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Spencer, Maximilian. "Fuel Cell for Food Preservation". Thesis, KTH, Skolan för kemivetenskap (CHE), 2016. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-207105.
Testo completoAbstract (sommario):
As foodstuffs are being produced, transported and stored in greater quantities than ever before in human history and with an alarming amount of food products being lost to spoilage every year, new, environmentally friendly ways of preserving food products are being actively researched and developed in today’s world. Oxygen is a key pathway towards food decay and destruction, due to its dual roles as a source of respiration for the multitude of microorganisms that can cause food spoilage and through direct destruction through oxidation reactions within food products that cause oxidative deterioration. Fuel cells have the theoretical potential to be an energy efficient and environmentally friendly way of preserving food, such as fish, fruit and vegetables. Because of their nature to consume oxygen through the electrochemical reactions that produces their electrical power, they have the potential to be used to reduce localised oxygen content for the storage and transportation of foods, minimising their spoilage, as well as potentially providing electrical energy for other components in potential control systems for the fuel cell. The purpose of this project is to design and build a PEM fuel cell and examine its potential for lowering of oxygen concentrations at the gas output at the cathode. The outcome of these experiments are designed to validate the theoretical capacity of fuel cells to reduce output oxygen concentrations to levels that are able to aid in the preservation of foodstuffs. It is hoped that this study, in conjunction with the researched literature, can be used as a guide for future food shipping and storage methods. The experimental stage of this diploma work was unsatisfactory. The fuel cell was unable to produce a voltage and the reactant gases were unable to flow through the fuel cell due to a design flaw. Therefore the effectiveness of a fuel cell for depletion of oxygen to levels able to preserve food is based on the theoretical basis of the internal PEM fuel cell reactions, as well as studying past literature and patents. If the theoretical ability of the fuel cell is proven, it can be asserted that PEM fuel cells have the potential to be a real contender in the field of food preservation in shipping and storage, as well as offering greater levels of control for supplies for how and when they can ship their product. However this will require more independent research development work on the effects of low oxygen concentrations on a fuel cell operation as well as the preservation effects on a greater variety of foodstuffs. Furthermore, more research is required for more efficient and cheaper fuel cell catalysts or innovative designs are required to avoid concentration losses that arise from oxygen reduction at low oxygen levels.
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Ng, Kwok Wah 1957. "Food preservation by ionizing radiation". Thesis, The University of Arizona, 1988. http://hdl.handle.net/10150/276680.
Testo completoAbstract (sommario):
The application of ionizing radiation as a preservation method for food is described and examined. The prospects and problems of introducing radiation technology for food preservation are discussed under the following aspects: (1) technical feasibilities; (2) irradiator design requirements; (3) facilities' cost analysis, and (4) legislation. Within the specified limits, ionizing radiation provides an efficacious food preservation treatment which will not lead to radioactivity induction or prejudice the safety and wholesomeness of the food. A brief introduction and description of the design approach of an industrial scale irradiator is given with an illustrative example. Assessments of the cost of radiation treatment of food of some commercially available irradiators are cited and analyzed. The international regulatory efforts and the present status of clearance, standardization and legislation of food irradiation is reviewed and discussed. It is concluded that food irradiation is ready for commercial applications and could be effectively regulated by pertinent health and safety authorities.
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Conley, Lisa. "TALKING FOOD: MOTIVATIONS OF HOME FOOD PRESERVATION PRACTITIONERS IN KENTUCKY". UKnowledge, 2014. http://uknowledge.uky.edu/sociology_etds/19.
Testo completoAbstract (sommario):
Recent reports detail a rise in the practice of home food preservation in the United States due to economic woes, nutritional concerns, and increasing devotion to local food production.Home food preservation is the processing of foods in order to extend its shelf-life. Current common approaches to preserving foods at home include pressure canning, freezing, drying, water bath canning, and cellaring/storing. Local food production in four Kentucky counties were examined through in-depth qualitative interviews with home food preservation practitioners to yield a rural/urban comparison. Forty home food preservation practitioners were interviewed between Fall 2009 and Fall 2013. The primary question driving this project is what motivates those who grow gardens and practice home food preservation in an era of readily available, relatively cheap foodstuffs? Secondary questions include, how do the motivations of home food preservation practitioners compare in rural and urban areas? What are the links, if any, between home food preservation and environmental sustainability concerns in rural and urban areas? Each of these questions will be examined through a mixture of qualitative methods and a grounded theoretical approach. In-depth field interviews with 40 preservers, documentary filmmaking, and participant observation were conducted in two rural and two urban Kentucky counties. Interview transcripts were coded by themes, interpreted using hermeneutic analysis, and analyzed by grounded theory. Policy institutes could make gains from this research by building upon already existing community food practices. Agriculture extension agent could use these findings to inform their food preservation programs and improve safety recommendations.
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Moreno, Marro Olga. "Starch-protein active films for food preservation". Doctoral thesis, Universitat Politècnica de València, 2017. http://hdl.handle.net/10251/80616.
Testo completoAbstract (sommario):
The overall objective of the doctoral thesis was the development of starch-based (S) biodegradable active films for food packaging applications, by applying both casting method and thermoprocessing. Different blends of S with protein material have been studied in order to improve the functional properties of the films or confer antimicrobial/antioxidant activity. The following protein materials were used: powder buttermilk (BM); lactoferrin (LF) and/or lysozyme (LZ), and bovine gelatin (BG). Ethyl lauroyl arginate (LAE, E243) was also incorporated as antimicrobial compound. Likewise, S:BG blend films, either with or without LAE, with previously oxidized S, have been studied to enhance the crosslinking of polymer chains and to improve the film properties. The films have been characterized as to their functional properties as packaging material, their antioxidant and/or antimicrobial properties, as well as their capacity for preserving different food systems, in terms of lipid oxidation and microbial spoilage.
Blends of S with BM gave rise to films with a heterogeneous structure, in which the formation of a protein gel was observed when BM dispersion was heated with S at 90 ºC for 30 min. The heat treatment promoted an increase in the resistance to break and stretchability of films, together with a decrease in water vapour permeability. Only those films subjected to heat treatment exhibited antioxidant activity, probably due to the release of active peptides as a result of high temperatures. However, no antilisterial activity was observed for any film containing BM.
The incorporation of LF and/or LZ into S films, obtained by the casting method, led to a partial compatibility between polymers, thus affecting the microstructure of S films, as well as leading to an rise in the glass transition temperature. Films with proteins were less extensible, especially when LF was incorporated. All of the films tested were effective at controlling the progress of lipid oxidation in pork lard, whereas only films with LF/LZ blend reduced the growth of coliforms in minced pork meat, as a result of their synergistic action.
Films based on S and BG blends (1:1) were obtained by both casting method and thermo-processing. Phase separation of both polymers (stratified structure or separated domains of both polymers, respectively) was observed in both cases. The incorporation of LZ, but mainly LAE, into films, enhanced the compatibility between polymers. Thermo-processed films were more permeable to water vapour and oxygen, less rigid and resistant and more stretchable, in comparison with those films obtained by casting. While LAE incorporation improved the water vapour barrier capacity, it worsened the oxygen barrier properties, contrary to the effect produced by LZ. All films with LAE exhibited high antilisterial activity.
Films based on oxidized S and BG (1:1), obtained by casting, showed a high polymer compatibility, and crosslinking between the polymer chains occurred due to the carbonyl-amino condensation reaction. As a result, the water uptake ability of the films decreased and the mechanical and barrier properties improved, although film browning was induced due to the formation of Maillard compounds. LAE incorporation implied its involvement in condensation reactions, due to its bi-functional character (carbonyl-amino), thus affecting crosslinking and the film properties. These reactive processes progressed throughout storage time, leading to an increase in the mechanical resistance and browning of the films. The obtained Maillard compounds conferred antimicrobial capacity on the films, which increased as the storage time progressed.
The application of blend films of native or oxidized S and BG with LAE, for the purposes of preserving vacuum packaged chicken breast fillets, extended the shelf-life through the inhibition of bacterial growth (total viable counts; psicrotrophic, anaerobic,lactic acid bacteria and coliforms). Samples packaged iEl objetivo general de la presente tesis doctoral se basa en el desarrollo de films activos biodegradables a base de almidón (S) para su aplicación en sistemas de envasado de alimentos, por medio de dos métodos diferentes de obtención, método en húmedo por extensión y secado (casting) y método en seco (termoprocesado). Se estudiaron mezclas de S con diferentes materiales proteicos, con fin de disminuir la alta higroscopicidad de los films de S y su retrogradación a lo largo del tiempo de almacenamiento y mejorar sus propiedades funcionales, así como conferirles actividad antimicrobiana/antioxidante. Los materiales proteicos utilizados fueron los siguientes: suero de mantequilla en polvo (BM); lactoferrina (LF) y/o lisozima (LZ), y gelatina bovina (BG). El etil lauroil arginato (LAE, E243) fue también incorporado como compuesto antimicrobiano. Asimismo, se estudiaron los films mezcla de S con BG, con y sin LAE incorporado, habiendo oxidado previamente el S, para así potenciar el entrecruzado de las cadenas poliméricas y mejorar las propiedades de los films. Estos fueron caracterizados en sus propiedades funcionales como material de envase, sus propiedades antioxidantes y/o antimicrobianas, así como por su capacidad de conservación de diferentes sistemas alimentarios, en términos de su oxidación lipídica y deterioro microbiológico. Las mezclas de S con BM dieron lugar a películas con una estructura heterogénea, en las que se observó la formación de un gel proteico como resultado del calentamiento de la dispersión BM con S a 90 ºC durante 30 min. El tratamiento térmico promovió un aumento de la resistencia a la rotura y extensibilidad de los films, junto con una disminución en la permeabilidad al vapor de agua. Sólo las películas sometidas a tratamiento térmico y homogeneización con cizalla mostraron actividad antioxidante, probablemente debido a la liberación de péptidos activos en consecuencia de la alta temperatura y fuerza de cizalla aplicada Sin embargo, no se observó actividad antilisteria para ninguno de los films con BM. La incorporación de LF y/o LZ en films de S condujo a una compatibilidad parcial entre polímeros, afectando así a la microestructura de los films de S, y produciendo un aumento de la temperatura de transición vítrea y disminución de la capacidad de alargamiento de los films, especialmente cuando se incorporó LF. Todos los films resultaron eficaces en el control del progreso de la oxidación lipídica de la manteca de cerdo, mientras que sólo las películas con mezcla LF/LZ redujeron el crecimiento de coliformes en carne picada de cerdo, como resultado de su acción sinérgica. Los films basados en la mezcla S y BG (1: 1) fueron obtenidos por casting y termo-moldeado y compresión, llevando a la separación de fases entre ambos polímeros (estructura esratificada o separación de dominios de ambos polímeros, respectivamente). La incorporación de LZ, y principalmente de LAE, en los films, aumentó la compatibilidad entre ambos polímeros. Los films termoprensados fueron más permeables al vapor de agua y al oxígeno, menos rígidos y resistentes y más extensibles, en comparación con aquellos obtenidos por casting. La incorporación de LAE mejoró la capacidad de barrera contra el vapor de agua, mientras que incurrió en un empeoramiento de la barrera frente al oxígeno, contrariamente al efecto producido por la LZ. Los films con LAE, moldeados o termoprensados, mostraron una alta eficacia antilisteria. Los films basados en S oxidado y BG (1: 1), fueron obtenidos por casting y mostraron una alta compatibilidad polimérica, lo cual condujo al entrecruzado de las cadenas como resultado de la reacción de condensación carbonilo-amino producida entre ambos polímeros. En consecuencia, la capacidad de absorción de agua de los films disminuyó y se mejoraron las propiedades mecánicas y de barrera, aunque también se indujo a un pardeamiento de los films, indicando
L'objectiu general de la tesi doctoral és el desenvolupament de films actius biodegradables a base de midó (S) per a la seua aplicació en sistemes d'envasat d'aliments, amb l'utitització del mètode d'extensió i assecat (casting) i termoprocessat (barrejat en fos i termo-compressió). Es van estudiar barreges de S amb diferents materials proteics, per millorar les propietats funcionals dels films o conferir activitat antimicrobiana. Els materials protèics utilitzats van ser: sèrum de mantega en pols (BM); lactoferrina (LF) i/o lisozima (LZ), i gelatina bovina (BG). L'ètil lauroil arginat (LAE, E243) va ser també incorporat com a compost antimicrobià. Així mateix, es van estudiar els films barreja de S amb BG, amb i sense LAE, havent oxidat prèviament el S, per potenciar l'entrecreuat de les cadenes polimèriques i millorar les propietats dels films. Aquests van ser caracteritzats en les seues propietats funcionals com a material d'envàs, les seues propietats antioxidants i/o antimicrobianes, així com en la seua capacitat de conservació en diferents sistemes alimentaris, en termes de la seua oxidació lipídica i deteriorament microbià. Les barreges de S amb BM van donar lloc a films amb una estructura heterogènia, en què es va observar la formació d'un gel protèic com a resultat del calfament de la dispersió BM amb S a 90 ºC durant 30 min. El tractament tèrmic va promoure un augment de la resistència al trencament i extensibilitat dels films, juntament amb una disminució en la permeabilitat al vapor d'aigua. Només el films sotmesos a tractament tèrmic van mostrar activitat antioxidant, probablement a causa de l'alliberament de pèptids actius com a conseqüència de l'alta temperatura. No obstant això, no es va observar activitat antilisteria per cap dels films amb BM. La incorporació de LF i/o LZ en films de S obtinguts per casting va donar lloc a una compatibilitat parcial entre polímers, afectant a la microestructura dels films de S, i produint un augment de la temperatura de transició vítria. Els films amb les proteïnes van ser menys extensibles, especialment quan es va incorporar LF. Tots els films van resultar eficaços en el control de l'oxidació lipídica de la mantega de porc, mentre que només el films amb barreja LF/LZ van reduir el creixement de coliforms en carn picada de porc, com a resultat de la seua acció sinèrgica. Els films amb barreges S i BG (1: 1) van ser obtinguts per casting i termo-processat. En tots dos casos es va observar separació de fases entre els dos polímers (estructura estratificada o separació de dominis d'ambdós polímers, respectivament). La incorporació de LZ, i principalment de LAE, en els films, va augmentar la compatibilitat entre tots dos polímers. Els films termo-processats van ser més permeables al vapor d'aigua i l'oxigen, menys rígids i resistents i més extensibles, en comparació amb els obtinguts per càsting. La incorporació de LAE va millorar la capacitat de barrera al vapor d'aigua, a l'hora que va disminuir la capacitat de barrera davant l'oxigen, contràriament a l'efecte produït per la LZ. Tots els films amb LAE, van mostrar una alta capacitat antilisteria. Els films amb S oxidat i BG (1: 1), van ser obtinguts per casting i van mostrar una alta compatibilitat dels polímers, tot produint entrecreuat de les cadenes com a resultat de la reacció de condensació carbonil-amino. En conseqüència, va disminuir la capacitat d'absorció d'aigua dels films i es van millorar les propietats mecàniques i de barrera, encara que es va promoure l'enfosquiment dels films, cosa que indica la formació de compostos de Maillard. La incorporació de LAE va implicar la seua participació en les reaccions de condensació, a causa del seu caràcter bi-funcional (carbonil-amino), el que va afectar a l'entrecreuat i les propietats dels films. Aquests processos reactius van progressar al llarg del temps d'emmagatzematge, donant lloc a un augment de l
Moreno Marro, O. (2017). Starch-protein active films for food preservation [Tesis doctoral no publicada]. Universitat Politècnica de València. https://doi.org/10.4995/Thesis/10251/80616
TESIS
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MAPELLI, CHIARA. "FROM FOOD WASTE TO FOOD PRESERVATION: PRODUCTION AND APPLICATION OF SAKACIN A". Doctoral thesis, Università degli Studi di Milano, 2019. http://hdl.handle.net/2434/642235.
Testo completoAbstract (sommario):
This thesis has been conceived in the frame of a broader project named “NANOSAK- Nanocellulose–sakacin A conjugates for food packaging purposes”, financend by Fondazione Cariplo and developed in collaboration with several divisions of the Department of Food, Environmental and Nutritional Sciences (DeFENS), with the Department of Environmental Science and Policy (ESP) of the Università degli Studi di Milano and together with the Department of Food quality and preservation of the Instituto de Agroquímica y Tecnología de Alimentos (IATA), CSIC (Valencia, Spain).
NANOSAK aims at exploring the use of cheese whey and/or their derivatives as cheap substrates for growth of bacterial species that produce two families of molecules: a specific bacteriocin sakacin A, and bacterial cellulose (BC), that will be turned into nanocellulose (BNC) using sustainable procedures.
In Italy most of the liquid whey is exported, often after an ultrafiltration (UF) step. The by-product of whey UF, namely permeate, still represents a valuable raw material due to the high content of lactose, minerals and vitamins. This permeate from the dairy industry is a low-cost alternative for industrial production, which can provide high yields of the antimicrobial agent. Both the molecules, sakacin A and bacterial cellulose, expected to be produced by microorganisms through whey utilization can be considered products of high added value. Bacterial cellulose also represents an emerging material with excellent intrinsic properties due to its high crystallinity, tensile strength and water holding capacity (Shoda and Sugano, 2005). On a subsequent step, NANOSAK will also aim at using sustainable procedures for turning BC into nanocellulose, in fact, bacterial cellulose has potential to be turned into bacterial nanocellulose by chemical modification, thus forming an innovative material that finds applications across several industrial sectors, including the use in the food packaging sector. Recently, more attention was given to the development of packaging materials based on bacterial nanocellulose as functional nanofiller in papers and in coatings for plastic matrices. An interesting application is related to the use of cellulose nanocomposites to extend shelf-life and enhance the quality of perishable foods, not only acting as barriers against moisture, water vapor and gasses but also serving as a carrier of active substances, such antimicrobials, in bioactive packaging (Lee et al., 2013). In particular, stand-alone BNC films and coatings incorporating sakacin A will be developed, using food-compatible biopolymers and aqueous chemistry. BNCs/sakacin A conjugates will also be applied to paper by surface sizing. The functional properties of the nanocellulose/sakacin A films and coatings will be assessed, as well as the kinetics of sakacin A release in several food simulants, in order to establish suitable mathematical release models. The results will contribute to increase shelf-life and quality of perishable food.
The main significance of NANOSAK is the demonstration that application of industrial biotechnologies will achieve innovative and highly sustainable bioprocesses. The bioeconomic model approach developed by the project would give original opportunities to improve the sustainability of Lombardy economy, in the general food sector, and for what attains food packaging operators.
In particular, the focus of this thesis is the optimization of the production of the bacteriocin sakacin A using cheese whey permeate, its food-grade isolation and purification and the development of active packaging solutions based on the antimicrobial activity of this molecules.
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Delclos, Paul-R. Mrocek. "Vegetable preservation by a mixed organic acid fermentation". Thesis, University of Surrey, 1991. http://epubs.surrey.ac.uk/842740/.
Testo completoAbstract (sommario):
Lactic acid fermented fruit and vegetables are normally obtained following a natural spontaneous fermentation in which no starter cultures are added. It could be expected that a suitable starter culture would help standardise production. Several lactic acid bacteria were selected for a series of physiological studies, in a defined medium (MRS broth) and in carrot juices, under varying conditions of growth temperature, salt concentration and carbohydrate source. Based on these, the homofermenter Lactobacillus pentosus and the heterofermenter Leuconostoc mesenteroides were tested as potential starters, in single and mixed cultures, for the fermentation of carrots (Daucus carota), as a novel fermentable substrate, and cabbage (Brassica oleracea) into sauerkraut. Fermentations were performed in the presence of the natural microflora. Sugar catabolism and acid production were monitored through H.P.L.C. In the fermentation of carrots Leuconostoc mesenteroides played a major role, with no homofermenters present. For sauerkraut, the mixed starter culture composed of Leuconostoc mesenteroides and Lactobacillus pentosus gave the closest resemblance to the product normally obtained following a natural commercial fermentation. The inclusion of the heterofermenter provided the required acid balance for correct product flavour and aroma by enhancing production of acetic acid. Acetate is also a better antimicrobial than lactate. A shorter fermentation time was also obtained, reducing the time from 3-4 weeks in the natural fermentation to only 7 days with the use of the mixed starter. When reduced salt concentrations were tried, 1% NaCl (w/w) resembled the spontaneous fermentation more closely, in regard to microbial sequence, pH and total acidity. Different ratios of the two lactic acid bacteria in combination were tried, the best being that in which L, mesenteroides and L. pentosus were initially present in the same proportions. Survival of Listeria monocytogenes in fermenting sauerkraut was shorter when starter cultures were used, but no difference was detectable between mixed and single cultures.
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Hector, D. A. "Studies on the acid preservation of poultry byproducts". Thesis, University of Nottingham, 1993. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.334883.
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Altunakar, Bilge. "Food preservation by pulsed electric fields and selected antimicrobials". Online access for everyone, 2007. http://www.dissertations.wsu.edu/Dissertations/Fall2007/b_altunakar_120507.pdf.
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Cowell, Norman D. "An investigation of early methods of food preservation by heat". Thesis, University of Reading, 1994. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.239167.
Testo completoLibri sul tema "Food preservation"
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Kulshrestha, S. K. Food preservation. New Delhi: Vikas, 1994.
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P, Zeuthen, e Bøgh-Sørensen Leif, a cura di. Food preservation techniques. Boca Raton: CRC Press, 2003.
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University of Saskatchewan. College of Agriculture., a cura di. Preservation of food. Saskatoon: [s.n.], 1996.
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Tucker, Gary S. Food Preservation and Biodeterioration. Chichester, UK: John Wiley & Sons, Ltd, 2016. http://dx.doi.org/10.1002/9781118904657.
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Mathlouthi, M., a cura di. Food Packaging and Preservation. Boston, MA: Springer US, 1994. http://dx.doi.org/10.1007/978-1-4615-2173-0.
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Del Nobile, Matteo Alessandro, e Amalia Conte. Packaging for Food Preservation. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-7684-9.
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Tucker, Gary S., a cura di. Food Biodeterioration and Preservation. Oxford, UK: Blackwell Publishing Ltd, 2008. http://dx.doi.org/10.1002/9780470697849.
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Bhat, Rajeev, Abd Karim Alias e Gopinadhan Paliyath, a cura di. Progress in Food Preservation. Oxford, UK: Wiley-Blackwell, 2012. http://dx.doi.org/10.1002/9781119962045.
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M, Mathlouthi, a cura di. Food packaging and preservation. London: Blackie Academic & Professional, 1994.
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Shafiur, Rahman, a cura di. Handbook of food preservation. New York: Marcel Dekker, 1999.
Cerca il testo completoCapitoli di libri sul tema "Food preservation"
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Merry, Greg. "Food preservation". In Food Poisoning Prevention, 17–19. London: Macmillan Education UK, 1997. http://dx.doi.org/10.1007/978-1-349-15190-5_4.
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Vaclavik, Vickie A., Elizabeth W. Christian e Tad Campbell. "Food Preservation". In Food Science Text Series, 327–46. Cham: Springer International Publishing, 2020. http://dx.doi.org/10.1007/978-3-030-46814-9_16.
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Vaclavik, Vickie A., e Elizabeth W. Christian. "Food Preservation". In Food Science Text Series, 323–42. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9138-5_16.
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Clydesdale, Fergus M., e Frederick J. Francis. "Food Preservation". In Food Nutrition and Health, 119–31. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-011-6752-9_4.
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Varghese, Suni Mary, Salvatore Parisi, Rajeev K. Singla e A. S. Anitha Begum. "Food Preservation". In Trends in Food Chemistry, Nutrition and Technology in Indian Sub-Continent, 45–53. Cham: Springer International Publishing, 2022. http://dx.doi.org/10.1007/978-3-031-06304-6_6.
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Torres-León, Cristian, e Cristóbal Noé Aguilar. "Food Preservation". In Quantitative Methods and Analytical Techniques in Food Microbiology, 39–55. New York: Apple Academic Press, 2022. http://dx.doi.org/10.1201/9781003277453-4.
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Singh, Neelam, e I. S. Singh. "Food preservation". In Food Nutrition, Science and Technology, 299–313. London: CRC Press, 2024. http://dx.doi.org/10.1201/9781003476894-19.
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Catsberg, C. M. E., e G. J. M. Kempen-Van Dommelen. "Methods of preservation". In Food Handbook, 42–57. Dordrecht: Springer Netherlands, 1990. http://dx.doi.org/10.1007/978-94-009-0445-3_3.
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Russell, N. J., e G. W. Gould. "Major preservation technologies". In Food Preservatives, 14–24. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-0-387-30042-9_2.
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Holdsworth, S. D. "Food Preservation Processes". In Food Industries Manual, 432–81. Boston, MA: Springer US, 1993. http://dx.doi.org/10.1007/978-1-4615-2099-3_14.
Testo completoAtti di convegni sul tema "Food preservation"
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Balasubramaniam, V. M. (Bala). "Non-Thermal Preservation of Fruit Juices". In ASME 2008 Citrus Engineering Conference. American Society of Mechanical Engineers, 2008. http://dx.doi.org/10.1115/cec2008-5404.
Testo completoAbstract (sommario):
Consumers demand healthier fresh tasting foods without chemical preservatives. To address the need, food industry is exploring alternative preservation methods such as high pressure processing (HPP) and pulsed electric field processing. During HPP, the food material is subjected to elevated pressures (up to 900 MPa) with or without the addition of heat to achieve microbial inactivation with minimal damage to the food. One of the unique advantages of the technology is the ability to increase the temperature of the food samples instantaneously; this is attributed to the heat of compression, resulting from the rapid pressurization of the sample. Pulsed electric field (PEF) processing uses short bursts of electricity for microbial inactivation and causes minimal or no detrimental effect on food quality attributes. The process involves treating foods placed between electrodes by high voltage pulses in the order of 20–80 kV (usually for a couple of microseconds). PEF processing offers high quality fresh-like liquid foods with excellent flavor, nutritional value, and shelf life. Pressure in combination with other antimicrobial agents, including CO2, has been investigated for juice processing. Both HPP and PEF are quite effective in inactivating harmful pathogens and vegetative bacteria at ambient temperatures. Both HPP and PEF do not present any unique issues for food processors concerning regulatory matters or labeling. The requirements are similar to traditional thermal pasteurization such as development of a Hazard Analysis Critical Control Point (HACCP) plan for juices and beverages. Examples of high pressure, pasteurized, value added products commercially available in the United States include smoothies, fruit juices, guacamole, ready meal components, oysters, ham, poultry products, and salsa. PEF technology is not yet widely utilized for commercial processing of food products in the United States. The presentation will provide a brief overview of HPP and PEF technology fundamentals, equipment choices for food processors, process economics, and commercialization status in the food industry, with emphasis on juice processing. Paper published with permission.
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Kurćubić, Vladimir, Slaviša Stajić, Nemanja Miletić, Marko Petković, Igor Đurović e Vesna Milovanović. "NATURAL ANTIMICROBIAL AGENTS: APPLICATION IN FOOD PRESERVATION AND FOOD BORN DISEASE CONTROL". In 1st International Symposium on Biotechnology. University of Kragujevac, Faculty of Agronomy, 2023. http://dx.doi.org/10.46793/sbt28.357k.
Testo completoAbstract (sommario):
Natural antimicrobial agents in food have gained much attention by the consumers and the food industry. The misuse of antibiotics has resulted in the dramatic rise of microorganisms that are antibiotic resistant and tolerant to several food processing and preservation methods. Additionally, increasing consumers' awareness of the negative impact of synthetic preservatives on health compared to the benefits of natural additives has caused interest among researchers in the development and usage of natural products in foods. This article reviews natural antimicrobial agents and their application in food preservation and food born disease control
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Grama, Alin, Ovidiu Pop, Adrian Taut e Lacrimioara Grama. "Application of microwave in food preservation". In 2017 40th International Spring Seminar on Electronics Technology (ISSE). IEEE, 2017. http://dx.doi.org/10.1109/isse.2017.8000960.
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Gowshmeed, S., R. Vithiya e E. Ramassamy. "Pulsed Electric Field for Food Preservation". In 2023 International Conference on System, Computation, Automation and Networking (ICSCAN). IEEE, 2023. http://dx.doi.org/10.1109/icscan58655.2023.10395041.
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Ravichandran, Ashwin Raj, Abarnasri Pugalenthi, Darsani Devarasu, Sujin John Bright Sujatha, Thirrunavukkarasu Ramasamy Radhakrishnan e Ganesh Prabhu Seshadri. "Food preservation using pulse electric field". In 24TH TOPICAL CONFERENCE ON RADIO-FREQUENCY POWER IN PLASMAS. AIP Publishing, 2023. http://dx.doi.org/10.1063/5.0165292.
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Rauh, C., J. Krauss, Ö Ertunc, a. Delgado, Theodore E. Simos, George Psihoyios e Ch Tsitouras. "Numerical Simulation of Non-Thermal Food Preservation". In ICNAAM 2010: International Conference of Numerical Analysis and Applied Mathematics 2010. AIP, 2010. http://dx.doi.org/10.1063/1.3498170.
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Singh, G. Lohit, Gourav Dudheria, H. J. Anjan Kumar, S. Kruthika, Madhu Palati e Soumitra Banerjee. "Application of pulsed electric field for food preservation". In 2016 International Conference on Circuits, Controls, Communications and Computing (I4C). IEEE, 2016. http://dx.doi.org/10.1109/cimca.2016.8053256.
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Anand, Chandani, Sukesha . e Sharmelee Thangjam. "FPGA based Remote Monitoring System for Food Preservation". In Proceedings of the International Conference on Advances in Computer Science and Electronics Engineering. Singapore: Research Publishing Services, 2012. http://dx.doi.org/10.3850/978-981-07-1403-1_541.
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Moreno-Penalosa, G., R. Juarez-Aguirre, R. J. Portillo-Velez, C. A. Ceron-Alvarez, F. Lopez-Huerta e R. M. Woo-Garcia. "Alarms Touch Panel for Freezer Food Preservation Industry". In 2021 IEEE 3rd International Conference on Circuits and Systems (ICCS). IEEE, 2021. http://dx.doi.org/10.1109/iccs52645.2021.9697220.
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Khanzode, Anand U., e Sachin R. Karale. "Overview of Solar Air Drying Systems in India and His Vision of Future Developments". In ASME 2006 International Solar Energy Conference. ASMEDC, 2006. http://dx.doi.org/10.1115/isec2006-99116.
Testo completoAbstract (sommario):
Solar Air Drying is one of the oldest method of food preservation. For several thousand years people have been preserving grapes, herbs, Potato’s, corn, milk, fruits, vegetables, spices, meat and fish by drying. Until canning was developed at the end of the 18th century, drying was virtually the only method of food preservation. It is still the most widely used method. Solar Drying is an excellent way to preserve food and solar food dryers are an appropriate food preservation technology for a sustainable world. This technology makes it possible to dehydrate and preserve food professionally without compromising on quality, color, texture, enzymes, vitamins, taste and nutritional values of foods in the process. Food scientists have found that by reducing the moisture content of food to between 10 and 20%, bacteria, yeast, mold and enzymes are all prevented from spoiling it. India is blessed with an abundance of sunlight, water and biomass. Vigorous efforts during the past two decades are now bearing fruit as people in all walks of life are more aware of the benefits of renewable energy, especially solar energy in villages and in urban or semi-urban centers of India. Industries that can benefit from application of solar energy to heat air are Food, Textiles, Dairies, Pharma and Chemical. This paper reviews the present scenario of Solar Air Dryer and strategies for future developments in India.
Rapporti di organizzazioni sul tema "Food preservation"
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Zilinski, Lisa. Food Technology and Processing / Food Preservation - University of South Florida. Purdue University Libraries, gennaio 2012. http://dx.doi.org/10.5703/1288284315003.
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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock e Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, gennaio 2013. http://dx.doi.org/10.32747/2013.7598156.bard.
Testo completoAbstract (sommario):
Original objectives The general goal of the project was to utilize the bactericidal potential of curcumin- functionalizednanostructures (CFN) for reinforcement of food safety by developing active antimicrobial food-contact surfaces. In order to reach the goal, the following secondary tasks were pursued: (a) further enhancement of the CFN activity based on understanding their mode of action; (b) preparing efficient antimicrobial surfaces, investigating and optimizing their performance; (c) testing the efficacy of the antimicrobial surfaces in real food trials. Background to the topic The project dealt with reducing microbial food spoilage and safety hazards. Cross-contamination through food-contact surfaces is one of the major safety concerns, aggravated by bacterial biofilm formation. The project implemented nanotech methods to develop novel antimicrobial food-contact materials based on natural compounds. Food-grade phenylpropanoidcurcumin was chosen as the most promising active principle for this research. Major conclusions, solutions, achievements In agreement with the original plan, the following research tasks were performed. Optimization of particles structure and composition. Three types of curcumin-functionalizednanostructures were developed and tested: liposome-type polydiacetylenenanovesicles, surface- stabilized nanoparticles and methyl-β-cyclodextrin inclusion complexes (MBCD). The three types had similar minimal inhibitory concentration but different mode of action. Nanovesicles and inclusion complexes were bactericidal while the nanoparticlesbacteriostatic. The difference might be due to different paths of curcumin penetration into bacterial cell. Enhancing the antimicrobial efficacy of CFN by photosensitization. Light exposure strengthened the bactericidal efficacy of curcumin-MBCD inclusion complexes approximately three-fold and enhanced the bacterial death on curcumin-coated plastic surfaces. Investigating the mode of action of CFN. Toxicoproteomic study revealed oxidative stress in curcumin-treated cells of E. coli. In the dark, this effect was alleviated by cellular adaptive responses. Under light, the enhanced ROS burst overrode the cellular adaptive mechanisms, disrupted the iron metabolism and synthesis of Fe-S clusters, eventually leading to cell death. Developing industrially-feasible methods of binding CFN to food-contact surfaces. CFN binding methods were developed for various substrates: covalent binding (binding nanovesicles to glass, plastic and metal), sonochemical impregnation (binding nanoparticles to plastics) and electrostatic layer-by-layer coating (binding inclusion complexes to glass and plastics). Investigating the performance of CFN-coated surfaces. Flexible and rigid plastic materials and glass coated with CFN demonstrated bactericidal activity towards Gram-negative (E. coli) and Gram-positive (Bac. cereus) bacteria. In addition, CFN-impregnated plastic material inhibited bacterial attachment and biofilm development. Testing the efficacy of CFN in food preservation trials. Efficient cold pasteurization of tender coconut water inoculated with E. coli and Listeriamonocytogeneswas performed by circulation through a column filled with CFN-coated glass beads. Combination of curcumin coating with blue light prevented bacterial cross contamination of fresh-cut melons through plastic surfaces contaminated with E. coli or Bac. licheniformis. Furthermore, coating of strawberries with CFN reduced fruit spoilage during simulated transportation extending the shelf life by 2-3 days. Implications, both scientific and agricultural BARD Report - Project4680 Page 2 of 17 Antimicrobial food-contact nanomaterials based on natural active principles will preserve food quality and ensure safety. Understanding mode of antimicrobial action of curcumin will allow enhancing its dark efficacy, e.g. by targeting the microbial cellular adaptation mechanisms.
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Dumas, Patrice, Stefan Wirsenius, Tim Searchinger, Nadine Andrieu e Adrien Vogt-Schilb. Options to achieve net-zero emissions from agriculture and land use changes in Latin America and the Caribbean. Inter-American Development Bank, agosto 2022. http://dx.doi.org/10.18235/0004427.
Testo completoAbstract (sommario):
Eleven countries in Latin America and the Caribbean have pledged to reach net-zero emissions by around 2050. Changes in the food system are key to reach these carbon neutrality goals, as agriculture and resulting land-use changes are responsible for almost half of greenhouse gas emissions in the region. We quantify the effect of supply-side (e.g., yield improvements, silvopasture, agroforestry) and demand-side (e.g., reduction of waste and losses, changing diets) options to reduce emissions and transform the land use system in a net carbon sink by 2050 while improving nutrition for the growing population. We consider both direct agriculture emissions and the pressure that food production puts on land use changes, and track separately emissions that happen in the region and emissions linked to trade. Our findings confirm that cattle plays a preponderant role, emitting nearly 60% of greenhouse gas emissions from agriculture and land-use change. Reaching a net-negative emissions food system able to balance emissions from the rest of the economy will require ambitious and sustained improvements in yields and changes in diets to moderate the increasing demand for beef, continuously decrease the share of land dedicated to agriculture, and increase instead land dedicated to carbon sequestration and biodiversity preservation.
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Poverenov, Elena, Tara McHugh e Victor Rodov. Waste to Worth: Active antimicrobial and health-beneficial food coating from byproducts of mushroom industry. United States Department of Agriculture, gennaio 2014. http://dx.doi.org/10.32747/2014.7600015.bard.
Testo completoAbstract (sommario):
Background. In this proposal we suggest developing a common solution for three seemingly unrelated acute problems: (1) improving sustainability of fast-growing mushroom industry producing worldwide millions of tons of underutilized leftovers; (2) alleviating the epidemic of vitamin D deficiency adversely affecting the public health in both countries and in other regions; (3) reducing spoilage of perishable fruit and vegetable products leading to food wastage. Based on our previous experience we propose utilizing appropriately processed mushroom byproducts as a source of two valuable bioactive materials: antimicrobial and wholesome polysaccharide chitosan and health-strengthening nutrient ergocalciferol⁽ᵛⁱᵗᵃᵐⁱⁿ ᴰ2⁾. ᴬᵈᵈⁱᵗⁱᵒⁿᵃˡ ᵇᵉⁿᵉᶠⁱᵗ ᵒᶠ ᵗʰᵉˢᵉ ᵐᵃᵗᵉʳⁱᵃˡˢ ⁱˢ ᵗʰᵉⁱʳ ᵒʳⁱᵍⁱⁿ ᶠʳᵒᵐ ⁿᵒⁿ⁻ᵃⁿⁱᵐᵃˡ ᶠᵒᵒᵈ⁻ᵍʳᵃᵈᵉ source. We proposed using chitosan and vitamin D as ingredients in active edible coatings on two model foods: highly perishable fresh-cut melon and less perishable health bars. Objectives and work program. The general aim of the project is improving storability, safety and health value of foods by developing and applying a novel active edible coating based on utilization of mushroom industry leftovers. The work plan includes the following tasks: (a) optimizing the UV-B treatment of mushroom leftover stalks to enrich them with vitamin D without compromising chitosan quality - Done; (b) developing effective extraction procedures to yield chitosan and vitamin D from the stalks - Done; (c) utilizing LbL approach to prepare fungal chitosan-based edible coatings with optimal properties - Done; (d) enrichment of the coating matrix with fungal vitamin D utilizing molecular encapsulation and nano-encapsulation approaches - Done, it was found that no encapsulation methods are needed to enrich chitosan matrix with vitamin D; (e) testing the performance of the coating for controlling spoilage of fresh cut melons - Done; (f) testing the performance of the coating for nutritional enhancement and quality preservation of heath bars - Done. Achievements. In this study numerous results were achieved. Mushroom waste, leftover stalks, was treated ʷⁱᵗʰ ᵁⱽ⁻ᴮ ˡⁱᵍʰᵗ ᵃⁿᵈ ᵗʳᵉᵃᵗᵐᵉⁿᵗ ⁱⁿᵈᵘᶜᵉˢ ᵃ ᵛᵉʳʸ ʰⁱᵍʰ ᵃᶜᶜᵘᵐᵘˡᵃᵗⁱᵒⁿ ᵒᶠ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2, ᶠᵃʳ ᵉˣᶜᵉᵉᵈⁱⁿᵍ any other dietary vitamin D source. The straightforward vitamin D extraction procedure and ᵃ ˢⁱᵐᵖˡⁱᶠⁱᵉᵈ ᵃⁿᵃˡʸᵗⁱᶜᵃˡ ᵖʳᵒᵗᵒᶜᵒˡ ᶠᵒʳ ᵗⁱᵐᵉ⁻ᵉᶠᶠⁱᶜⁱᵉⁿᵗ ᵈᵉᵗᵉʳᵐⁱⁿᵃᵗⁱᵒⁿ ᵒᶠ ᵗʰᵉ ᵛⁱᵗᵃᵐⁱⁿ ᴰ2 ᶜᵒⁿᵗᵉⁿᵗ suitable for routine product quality control were developed. Concerning the fungal chitosan extraction, new freeze-thawing protocol was developed, tested on three different mushroom sources and compared to the classic protocol. The new protocol resulted in up to 2-fold increase in the obtained chitosan yield, up to 3-fold increase in its deacetylation degree, high whitening index and good antimicrobial activity. The fungal chitosan films enriched with Vitamin D were prepared and compared to the films based on animal origin chitosan demonstrating similar density, porosity and water vapor permeability. Layer-by-layer chitosan-alginate electrostatic deposition was used to coat fruit bars. The coatings helped to preserve the quality and increase the shelf-life of fruit bars, delaying degradation of ascorbic acid and antioxidant capacity loss as well as reducing bar softening. Microbiological analyses also showed a delay in yeast and fungal growth when compared with single layer coatings of fungal or animal chitosan or alginate. Edible coatings were also applied on fresh-cut melons and provided significant improvement of physiological quality (firmness, weight ˡᵒˢˢ⁾, ᵐⁱᶜʳᵒᵇⁱᵃˡ ˢᵃᶠᵉᵗʸ ⁽ᵇᵃᶜᵗᵉʳⁱᵃ, ᵐᵒˡᵈ, ʸᵉᵃˢᵗ⁾, ⁿᵒʳᵐᵃˡ ʳᵉˢᵖⁱʳᵃᵗⁱᵒⁿ ᵖʳᵒᶜᵉˢˢ ⁽Cᴼ2, ᴼ²⁾ ᵃⁿᵈ ᵈⁱᵈ not cause off-flavor (EtOH). It was also found that the performance of edible coating from fungal stalk leftovers does not concede to the chitosan coatings sourced from animal or good quality mushrooms. Implications. The proposal helped attaining triple benefit: valorization of mushroom industry byproducts; improving public health by fortification of food products with vitamin D from natural non-animal source; and reducing food wastage by using shelf- life-extending antimicrobial edible coatings. New observations with scientific impact were found. The program resulted in 5 research papers. Several effective and straightforward procedures that can be adopted by mushroom growers and food industries were developed. BARD Report - Project 4784
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Muller, Wayne S., Alfred L. Allen, Anthony Sikes, Ken Racicot e Andy Senecal. Development of Fermented Taro as a Food Preservative Ingredient in Intermediate Moisture Products. Fort Belvoir, VA: Defense Technical Information Center, novembre 2005. http://dx.doi.org/10.21236/ada439715.
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Muller, Wayne S., Alfred L. Allen, Anthony Silkes e Andy Senecal. The Antibacterial Potential of Fermented Taro and Its Development as a Food Preservative. Fort Belvoir, VA: Defense Technical Information Center, giugno 2002. http://dx.doi.org/10.21236/ada403714.
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Løvschal, Mette, Havananda Ombashi, Marianne Høyem Andreasen, Bo Ejstrud, Renée Enevikd, Astrid Jensen, Mette Klingenberg, Søren Munch Kristiansen e Nina Helt Nielsen. The Protected Burial Mound ‘Store Vejlhøj’, Vinderup, Denmark: First Results. Det Kgl. Bibliotek, 2023. http://dx.doi.org/10.7146/aulsps-e.479.
Testo completoAbstract (sommario):
An archaeological excavation of the protected burial mound Store Vejlhøj in northwestern Denmark was carried out in October-November 2021. The excavation formed part of the ERC-funded research project called ANTHEA, focusing on the deep history of anthropogenic heathlands. It was conducted by Aarhus University in collaboration with Holstebro Museum and Moesgaard Museum. The aim was to test a new method of sampling pollen data from different construction stages in a burial mound and comparing them with pollen data from nearby lake sediments with a view to improving our understanding of prehistoric anthropogenic heathland dynamics. Prior to the excavation, soil cores were collected from two nearby peat sediments as well as six burial mounds (including Store Vejlhøj) within a 1 km range of Lake Skånsø, where previous pollen analyses had been carried out. Based on these preliminary corings, Store Vejlhøj was selected for further archaeological investigation. A dispensation for excavating the protected mound was granted by the Danish Palaces and Culture Agency. The excavation was based on a 5 m long trench through the barrow, moving from its foot inwards. The surface vegetation and 40 cm topsoil were removed by an excavator, after which the remainder of the trench was manually dug in horizontal layers. Observation conditions were good. The excavation revealed a series of well-defined barrow construction stages, as well as unusually wellpreserved turf structures. Only two archaeological finds could be related to the barrow, both of which were later than its initial construction: a secondary urn in the top layer, and the base of a second urn at the foot of the mound. The burial mound was constructed using a minimum of three shells, which could be observed in the trench profile. Turfs were most probably collected locally in a landscape dominated by grass pastures, where no previous turf cutting had taken place. A total of 34 soil samples were collected for paleoecological analyses (pollen, Non-Pollen Polymorphs (NPPs), macrofossils) and geoarchaeological analyses (micromorphology, bulk samples). Preliminary pollen and macrofossil results from the burial mound revealed poor preservation conditions, which prompted a trench extension of 0.5 m by 0.2 m to find better preservation conditions. This extension resulted in the collection of a single final macrofossil sample, although there was no identifiable change in the in-situ preservation conditions. The dating results of the mound have not yet been completed and will be included as appendix 4-6 in 2023.
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Schmidt, Aaron, Adam Smith, Megan Tooker e Sunny Adams. Old Post reevaluation, Fort Huachuca, AZ. Engineer Research and Development Center (U.S.), ottobre 2022. http://dx.doi.org/10.21079/11681/45701.
Testo completoAbstract (sommario):
The US Congress codified the National Historic Preservation Act of 1966 (NHPA), the nation’s most effective cultural resources legislation to date, mostly through establishing the National Register of Historic Places (NRHP). The NHPA requires Federal agencies to address their cultural resources, which are defined as any prehistoric or historic district, site, building, structure, or object. Section 110 of the NHPA requires Federal agencies to inventory and evaluate their cultural resources, and Section 106 requires them to determine the effect of Federal undertakings on those potentially eligible for the NRHP. Fort Huachuca is situated at the foot of the Huachuca Mountains in southern Cochise County, Arizona. It is located approximately 15 miles north of the border with Mexico and 75 miles southeast of Tucson. It was founded in 1877 as a frontier cavalry fort and remains one of the oldest military installations in the West. The objective of this report is to inventory the real property within Fort Huachuca’s Old Post, the historic core of the installation. Each resource is enumerated and accompanied by a list of reports discussing its potential NHL or NRHP eligibility. Subsequently, each resource is accompanied by a short description, which includes its location and current status within the recently created Old Post Historic District.
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Monetary Policy Report, October 2023. Banco de la República, dicembre 2023. http://dx.doi.org/10.32468/inf-pol-mont-eng.tr4-2023.
Testo completoAbstract (sommario):
Inflation has decreased since April, and it is projected to continue to reduce significantly throughout 2024 as it converges toward 3%. In September 2023, the headline annual inflation rate was 10.99% and completed six consecutive months of declines. Core inflation, excluding food and regulated items, has experienced three consecutive months of reductions and currently stands at 9.5%. The reduction in inflation has been slower than the projected by the Central Bank and market analysts, primarily due to: More persistent price increases in services and regulated baskets, which are affected by indexation mechanisms of past inflation and minimum wage. Increases in some prices of perishable food items. Going forward, monetary policy actions will continue contributing to inflation reduction in 2024 and its convergence toward the 3% target during 2025. Projections for 2024 consider the impact of the El Niño with moderate effects on food and energy prices, the implementation of healthy taxes, and necessary adjustments in fuel prices. Economic activity and employment continue to grow, with a projected GDP growth of 1.2% for 2023. The economic slowdown this year allows economic activity and consumption and investment expenditures to align with the long-term productive capacity of the economy, contributing to inflation reduction. For the third quarter, available economic indicators suggest an annual GDP growth of 0.4%. Despite the low growth rate, economic activity would maintain the high levels achieved in the first half of the year. Employment continues to grow in most economic sectors, and the unemployment rate remains historically low. The economic slowdown has been milder than the projected by the Central Bank, resulting in an upward revision of the 2023 growth rate from 0.9% to 1.2%. For 2024, the economy is expected to maintain a slow growth pace (0.8%), contributing to the inflation convergence to the target. Private consumption will adjust, while investment levels will remain lower than before the pandemic. In 2025, the economy is expected to return to growth rates close to those sustainable in the long-term. These adjustments in the economy are reflected in a reduction of the current account deficit and less vulnerability to external conditions changes. The policy interest rate remains at 13.25%, currently appropriate level to consolidate inflation reduction toward the 3% target and to foster sustainable economic growth. In the September and October meetings of 2023, the Board of Directors, by majority, decided to keep the interest rate unchanged at 13.25%. The current monetary policy stance is driven by persistent high inflation, forecasts and expectations of inflation exceeding the 3% target, and with levels of economic activity close to its productive capacity. The Bank will continue to monitor the economy and its key risks to make decisions that are in the best interest of the country. Some important risk factors to watch in the coming months include: El Niño phenomenon evolution, which may result in additional impacts on inflation. Wage adjustments that will be determined in the coming months. The persistence of higher price increases, particularly, in the services sub-basket. The behavior of global short and long-term interest rates that may affect the exchange rate. The economic slowdown. Reducing inflation brings multiple benefits to the economy: Reducing inflation toward the target supports the preservation of wage purchasing power. Low and stable inflation prevents regressive income and wealth redistributions. In particular, low-income individuals and the unemployed have fewer mechanisms to shield themselves from the eroding impact of inflation on their income and savings. When inflation is low, it becomes more predictable and facilitates the development and continuity of long-term financing markets (such as TES and mortgages), enabling the financing of government, corporate, and household investment projects. Additionally, when inflation is low, real interest rates are lower, making it more affordable to finance these projects. When inflation is low and stable, price movements of goods and services are more informative about the sectors in which it is most valuable to increase production. This leads to a better sectoral allocation of capital and labor and, therefore, to raising the total productivity of the economy.