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Добірка наукової літератури з теми "Food additions"

Автор: Grafiati

Опубліковано: 30 травня 2022

Оновлено: 31 травня 2022

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Статті в журналах з теми "Food additions"

Rogers, Arthur. "Controversial EU food-additive additions." Lancet 352, no. 9125 (August 1998): 382. http://dx.doi.org/10.1016/s0140-6736(05)60493-x.

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Christoforou, Anthea, Sheida Norsen, Jodi Bernstein, and Mary L’Abbe. "Examining the Prevalence, Nutritional Quality and Marketing of Foods with Voluntary Nutrient Additions in the Canadian Food Supply." Nutrients 13, no. 9 (September 5, 2021): 3115. http://dx.doi.org/10.3390/nu13093115.

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Foods with voluntary nutritional additions are a fast-growing sector of the global food industry. In Canada, while the addition of nutrients to foods has been regulated through fortification regulations, parallel policies which aim to encourage product innovation have also allowed for the voluntary addition of nutrients and other novel ingredients to ‘supplemented’ and ‘functional’ foods. Concerns have been raised that the consumption of these products may have negative repercussions on population health, such as high nutrient intakes inappropriate for certain population subgroups (e.g., children) and the shifting of dietary patterns to include more unhealthy foods. The aim of this study was to evaluate the prevalence, nutritional quality, and marketing characteristics of foods with added nutrients in the Canadian market. We found many nutritionally-enhanced foods contained high levels of nutrients beyond recommended intakes, despite these nutrients having no evidence of inadequacy in the Canadian population. Additionally, a large proportion of foods with added nutrients had poor nutrient profiles (were deemed ‘less healthy’ than their non-enhanced counterparts) and carried heavy marketing on their labels, regardless of their nutritional quality. Taken together these findings raise concerns about foods with voluntary nutrient additions and suggest the need to further investigate consumer attitudes and decision-making towards these foods.

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Swamy, J. "Three New Additions to the Flora of Telangana, India." Indian Forester 146, no. 1 (January 29, 2020): 87. http://dx.doi.org/10.36808/if/2020/v146i1/144067.

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Havens, Karl E., and Therese L. East. "Plankton Food Web Responses to Experimental Nutrient Additions in a Subtropical Lake." Scientific World JOURNAL 6 (2006): 827–33. http://dx.doi.org/10.1100/tsw.2006.176.

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During two controlled enclosure experiments using water from a subtropical lake, the plankton food web displayed a highly variable response to combined addition of nitrogen and phosphorus. In July, the nutrients stimulated growth ofCylindrospermopsis raciborskii, and the biomass of macrozooplankton and microbial food web components did not increase. In October, the same addition of nutrients stimulated growth of small edibleLyngbyaspp., and there were coincident increases in biomass of macrozooplankton and components of the microbial web. Past generalizations that cyanobacteria blooms inhibit growth of other food web components may not always hold true.

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Švec, Ivan, Rasa Kapačinskaité, and Marie Hrušková. "Wheat dough fermentation and bread trial results under the effect of quinoa and canahua wholemeal additions." Czech Journal of Food Sciences 38, No. 1 (February 29, 2020): 49–56. http://dx.doi.org/10.17221/12/2019-cjfs.

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To study the effect of quinoa and canahua wholemeals on wheat flour quality, addition dosages of 10 and 20% wt. were tested. Both non-traditional materials lowered protein baking quality (Zeleny sedimentation), and present dietary fibre increased the Falling number. The fermentograph and maturograph tests showed differences in the optimal fermentation and proofing times, as well as in dough volumes during both tests (which were somewhat higher for the wheat-quinoa flour composites). Besides this, dough volumes in the third stage of fermentation simulated on the oven-rise apparatus decided about baking trial results; in this regard, wheat-canahua flour composites reached statistically better results. All obtained data together with sensory scores pointed to the maximal tolerable quinoa or canahua dosage up to 15% wt.

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Smítková, H., M. Marek, and J. Dobiáš. "Starch tray with addition of different components foamed by baking process." Czech Journal of Food Sciences 31, No. 3 (May 22, 2013): 230–35. http://dx.doi.org/10.17221/241/2012-cjfs.

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The possibilities of improving starch/water batter foam properties by additions of inorganic and organic compounds, waste sawdust and waste paper pulp were investigated. The most suitable ratio between starch and water was set to 2:3. The best results were obtained when calcium stearate was added to the starch/water tray because it filled the matrix of the tray and improved the surface. The addition of calcium stearate and a low amount of waste paper pulp and/or waste sawdust also brought good results. Higher amounts of waste sawdust and calcium stearate did not produce the compact and smooth surface of starch trays. The addition of polyvinyl alcohol improved these parameters.  

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Pace, Michael L., Jonathan J. Cole, Stephen R. Carpenter, James F. Kitchell, James R. Hodgson, Matthew C. Van de Bogert, Darren L. Bade, Emma S. Kritzberg, and David Bastviken. "Whole-lake carbon-13 additions reveal terrestrial support of aquatic food webs." Nature 427, no. 6971 (January 2004): 240–43. http://dx.doi.org/10.1038/nature02227.

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Cram, Jeremy M., Peter M. Kiffney, Ryan Klett, and Robert L. Edmonds. "Do fall additions of salmon carcasses benefit food webs in experimental streams?" Hydrobiologia 675, no. 1 (July 23, 2011): 197–209. http://dx.doi.org/10.1007/s10750-011-0819-9.

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Guenard, Rebecca. "The latest additions to eco-friendly cleaning." INFORM International News on Fats, Oils, and Related Materials 32, no. 5 (May 1, 2021): 6–10. http://dx.doi.org/10.21748/inform.05.2021.06.

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Cleaning formulators are developing new ways to make household and industrial cleaners better for the environment, but will their ingredients be accepted by consumers? One company found that adding protein to cleaners for vehicles used in public transportation reduces how often they need to be cleaned. Another company experienced the same effect with probiotics. They have added them to household surface cleaners and odor neutralizers.

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Landfeld, A., P. Novotná, and M. Houška. "Influence of the amount of rennet, calcium chloride addition, temperature, and high-pressure treatment on the course of milk coagulation." Czech Journal of Food Sciences 20, No. 6 (November 19, 2011): 237–44. http://dx.doi.org/10.17221/3537-cjfs.

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Coagulated gel was characterised using an oscillation rheometer Rheostress RS 150. The influence was monitored of the additions of rennet and CaCl2, of temperature, and of high-pressure treatment on the properties of coagulated gel. Parameters of coagulation were assessed, i.e. elastic modulus G’, the time of the start of coagulation t0, and the time constant of congealation τ. In monitoring the influence of increasing additions of rennet and CaCl2, and of temperature increase, it was found that the time of the start of coagulation t0 and the time constant of congealation t decreased. The limiting shear storage modulus G’max was practically constant at various amounts of CaCl2 and was moderately decreasing with increasing temperature and rennet addition. This effect was possibly caused by the fact that the limiting value is a regression parameter extrapolated to infinity. The real values of the modulus for a given time increased with increasing levels of calcium chloride added. Milk treated by the pressure of 600 MPa for 10 min formed, during coagulation, a more solid gel, the shear storage modulus being, almost by 100% higher as compared with untreated milk. Value of the time constant of congealation was practically halved.  

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Дисертації з теми "Food additions"

Hadwen, Wade Lynton, and w. hadwen@mailbox gu edu au. "Effects of Nutrient Additions on Dune Lakes on Fraser Island, Australia." Griffith University. Australian School of Environmental Studies, 2002. http://www4.gu.edu.au:8080/adt-root/public/adt-QGU20030304.091718.

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Given the rapidly increasing visitation levels to Fraser Island, there is increasing concern that tourist activities may threaten the long-term ecological health of the region's unique dune lakes. This project aimed to investigate the consequences of tourist use of Fraser Island's dune lakes and to develop appropriate monitoring tools and management objectives in light of the projected increases in visitation levels in the foreseeable future. The initial phase of this research aimed to identify the relative importance of some of the most popular dune lakes on the island as key destinations for tourists. Tourist surveys, in conjunction with the development of a Tourist Pressure Index (TPI), which quantifies logistic, social and natural variables, identified Lakes McKenzie, Allom and Birrabeen as the lakes most at risk from excessive tourist use. In addition, analyses of water quality in 15 lakes on Fraser Island aimed to determine the current trophic status of dune lakes on Fraser Island and the ecological implications of tourist use of these systems. Detailed comparisons of nutrient and chlorophyll a concentrations in five popular dune lakes in February 1990 (data from Arthington et al. 1990) and February 1999 suggested that productivity has increased significantly in the past decade. More detailed examinations of nutrient and algal variables in five popular perched dune lakes revealed that while ambient nutrient and phytoplankton chlorophyll a concentrations remained relatively stable, periphyton chlorophyll a concentrations increased over the course of the 1999-2000 summer in most lakes. Significantly, these increases were found only in heavily visited (disturbed) sites in the clear lakes examined (McKenzie and Birrabeen). In these lakes, where algal growth is likely to be only limited by nutrient availability, tourist nutrient additions may stimulate excessive periphyton production. Experimental algal bioassays identified that phytoplankton and to a lesser degree periphyton growth was stimulated by nutrient additions in all five perched dune lakes. However, the degree to which growth was stimulated was both lake and nutrient (nitrogen versus phosphorus versus nitrogen + phosphorus) dependent, highlighting the variable nature of systems within a relatively small geographic range. Since periphyton biomass was higher in heavily visited areas of lakes and was likely to be stimulated by nutrient additions by tourists, stable isotope analyses of littoral zone food webs were conducted to quantify the percent contribution of periphyton to consumer diets. There was a trend towards higher periphyton contributions in systems identified as key tourist locations (on the basis of their TPI scores) and this indicates that increasing visitation may increase the contribution of periphyton to littoral zone food webs, both via increases in the quantity and quality of periphyton as a food resource. To further explore the contribution of periphyton in littoral zone food webs of heavily visited lakes, a 15N-tracer addition experiment was conducted to establish the fate of nutrient additions within the littoral zone. Nutrients were added in quantities that mimicked those likely from tourists, to enable a realistic appraisal of the fate of tourist additions. As expected, periphyton rapidly assimilated the added 15N-tracer and was found to be the first and most significant sink for nutrients entering the littoral zone. Finally, the results from this research were used to develop a conceptual model of nutrient enrichment for perched dune lakes on Fraser Island. The model indicates that although nutrient additions from tourists may lead to undesirable increases in periphyton biomass, the degree to which this is deemed to be a detrimental ecological outcome is likely to be mediated by water level fluctuations and the consumptive capacity of grazers. Given that excessive periphyton growth is likely to be seen as negative impact of tourism, regular periphyton monitoring (biomass and percent contribution to littoral zone food webs) should be built into an updated monitoring program for this series of dune lakes. Whilst the implementation of periphyton monitoring is likely to enable the early detection of deleterious impacts of excessive tourist use, it is likely that the long-term conservation of the region will, in the future, require the implementation of strict visitation level guidelines, to ensure that the irreversible consequences of long term additions of nutrients are ameliorated.

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Гущенко, В. А., та Вероника Владимировна Горбенко. "Влияние пищевых добавок на здоровье человека". Thesis, НТУ "ХПИ", 2015. http://repository.kpi.kharkov.ua/handle/KhPI-Press/25338.

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Необходимость широкого информирования населения о влиянии продуктов, содержащих потенциально опасные пищевые добавки.
Necessity of wide information of population about influencing of the products, containing potentially dangerous food additions.

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Eriksson, Mikael. "The Role of Soil Biology and Plant Health – Brandywine Tomatoes Grown with Different Microbial Additions." Thesis, KTH, Skolan för kemi, bioteknologi och hälsa (CBH), 2020. http://urn.kb.se/resolve?urn=urn:nbn:se:kth:diva-290296.

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The microbial life in the soil is essential for providing a functioning habitat for plants to grow. A literature study was conducted to investigate the knowledge and science behind soil biology. The purpose of this study was to define what is soil health and how it is influenced by the soil microbial communities. The literature study concluded that the ability of soil biology to benefit plants includes a variety of aspects. Nutrient availability, soil structure and pest resistance are all greatly influenced by soil microbes. To practically examine these theories, an experiment was conducted where Brandywine tomatoes where grown in three different scenarios. A commercial potting soil, Hasselfors ekojord, was used as substrate in all groups. In the control group (C) the plants were grown only in the substrate. In the second group (R), the seeds where treated with a microbial inoculum and then planted in the substrate. In the third group (RE), the same treatment as in R was done to the seeds and here, compost extract were also added to the RE group. The plants were grown in separate pots in a greenhouse and the growth rate was observed and documented as well as the total harvest. In the end of the growing season a chemical and biological analysis was done to the soil as well as a sap analysis on the leaves. The plant growth where similar among the groups although R and RE showed slightly higher growth rates in the later stages of the growing season. The harvested fruit was highest in C but not significantly. The microbial contents were high in all soils though more fungi communities in the RE and bacterial communities in C. The chemical analysis showed high nitrate concentrations in the leaves in C. In R and especially RE the nitrate conversion into amino acids and proteins where higher wish indicates that these groups are more resilient to pests like aphids.
Det mikrobiella livet i jorden är avgörande för att skapa en fungerande livsmiljö för växter. En litteraturstudie genomfördes för att undersöka nuvarande kunskap och vetenskap bakom markbiologi. Syftet med denna studie var att definiera markhälsa och hur den påverkas av det mikrobiella livet i jorden. Slutsatsen från denna litteraturstudie var att jordbiologins förmåga att gynna växter innefattar en rad olika aspekter. Näringstillgänglighet, markstruktur och skadedjursbeständighet påverkas starkt av jordmikrober. För att praktiskt granska dessa teorier genomfördes ett experiment där Brandywine-tomater odlades i tre olika scenarier. En kommersiell plantjord, Hasselfors ekojord, användes som huvudsubstrat i alla grupper. I kontrollgruppen (C) odlades växterna endast i substratet. I den andra gruppen (R) behandlades frön med en mikrobiell ympning innan de såddes i substratet.I den tredje gruppen (RE) utfördes samma fröbehandling som i R och kompostextrakt tillsattes också till RE-gruppen. Växterna odlades i separata krukor i ett växthus och tillväxthastigheten observerades och dokumenterades liksom den totala skörden. I slutet av växtsäsongen gjordes en kemisk och biologisk analys av jorden samt en savanalys på bladen. Tillväxten var likartad bland grupperna även om R och RE visade något högre tillväxttakt i de senare stadierna av växtsäsongen. Skördad frukt per planta var högst i C, dock intesignifikant. Den mikrobiella koncentrationen var hög i alla jordar men mer svamporienterat i RE och bakterieorienterat i C. Den kemiska analysen visade högt nitratinnehåll i bladen i C. I R och särskilt i RE var nitratomvandlingen till aminosyror och proteiner högre vilket indikerar att dessa grupper är mer motståndskraftiga mot skadedjur så som bladlöss.

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NAKATSUBO, MARIANA A. S. "Bioacessibilidade de Hg em peixes de diferentes níveis tróficos, originário da Amazônia." reponame:Repositório Institucional do IPEN, 2017. http://repositorio.ipen.br:8080/xmlui/handle/123456789/28018.

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Submitted by Pedro Silva Filho (pfsilva@ipen.br) on 2017-11-17T16:46:06Z No. of bitstreams: 0
Made available in DSpace on 2017-11-17T16:46:06Z (GMT). No. of bitstreams: 0
No Brasil, principalmente na região Amazônica, o pescado representa uma importante fonte proteica, especialmente para as populações indígenas e ribeirinhas. Por outro lado, estudos demonstram altos níveis de mercúrio (Hg), nos pescados desta região. O Hg é conhecido por ser altamente neurotóxico e por possuir efeito bioacumulativo, sendo os peixes a principal via de contaminação pelo homem. Neste trabalho, foi realizado um estudo de bioacessibilidade in vitro de Hg total em espécies originadas da Amazônia central. O Hg foi determinado utilizando-se o analisador direto de mercúrio (DMA-80, Milestone Inc) com limite de detecção de 0,003 ng. Neste trabalho foi realizada a validação da metodologia e a validação da bioacessibilidade, juntamente com os cálculos de incerteza de ambos os processos. A validação analítica seguiu o DOQ-CGCRE-008-004 (INMETRO, 2016), tendo uma incerteza de 14,7%. Já a bioacessibilidade foi validada através da análise do material de referencia certificado: Dourada 1 (Brachyplatystoma Flavicans) (IPEN-Brasil), certificado para mercúrio total (0,271 ± 0,057 μg g-1) considerando a quantidade de Hg recuperado em cada etapa do processo e o balanço de massa final do processo. Os resultados obtidos demostraram a robustez do procedimento com uma recuperação >90%, coeficiente de variação < 10%, limite de detecção de 0,01 μg g-1 e o limite de quantificação de 0,1 μg g-1 e incerteza de 25%. O estudo indicou que a média bioacessível do mercúrio total é de 60%, para as espécies carnívoras, e 45% para os não carnívoros, demonstrando que o mercúrio presente no tecido não é absorvido pelo organismo em sua totalidade. A especiação do MeHg, indicou que do total bioacessível apenas uma parcela de 80% é MeHg demonstrando que a absorção de Hg pelo corpo pode ser ainda menor. Estudos como esse são fundamentais para influenciar nas decisões regulatórias, agências de controle dos níveis permissíveis de contaminantes nos alimentos, visto que, somente avaliar a concentração total do contaminante e não considerar a sua bioacessibilidade pode levar a um equívoco quanto à segurança de consumo do alimento.
Dissertação (Mestrado em Tecnologia Nuclear)
IPEN/D
Instituto de Pesquisas Energéticas e Nucleares - IPEN-CNEN/SP

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Rix, K. J. B. "Food additives in acute psychoses." Thesis, University of Aberdeen, 1985. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.332704.

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Золотова, Світлана Григорівна, Светлана Григорьевна Золотова, Svitlana Hryhorivna Zolotova, and I. Yu Matyushenko. "Human's health and food additives." Thesis, Видавництво СумДУ, 2010. http://essuir.sumdu.edu.ua/handle/123456789/18198.

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Plunkett, Andrew David. "The influence of fermentation on extruded food products." Thesis, Manchester Metropolitan University, 2003. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.252433.

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The use of artificial flavourings and colours is common in the production of extruded snack food products. The problem with this process is two-fold, firstly the flavour is only present on the exterior of the product and secondly there is the risk of contaminating the product. The latter of these two problems is heightened by the fact that there is usually no further preservation treatment (heat, pressure, radiation) after flavouring. The aim of this study was to investigate the use of fermentation as a means of introducing both colour and flavour in extruded products. Model systems based upon a simplified traditional sourdough rye bread, was developed in order to study the influence of fermentation on the physical and chemical properties of extruded products. Using both the dry and liquid feeds, various fermented mixtures were extruded under a standard set of process conditions (feed rate 20 Kg/Hr, screw speed 200 rpm, feed moisture content 17% and die aperture 4mm). The fermentation process, although started with bakers yeast was greatly influenced by the establishment of a population of lactic acid bacteria from the natural microflora of the cereal flours. The total titratable acidity (measured as lactic acid) and pH of the slurries extruded via the liquid feed system were found to be in the ranges 0.73-1.28 % (dry basis) and 4.84-5.39 respectively. Levels of acidity and pH in samples extruded via the dry feed were determined to be in the ranges 0.77-1.67 % and 4.92-5.41 respectively. Increases in the fermentation time and hence levels of acidity, produced changes in the colour of the extrudates. Changesin the pressuret,o rque,s crews peed,a nd productt emperatured uring extrusionw ere also affected by changes in the fermentation process. This in turn was reflected in the physicalp roperties( expansiond, ensitya ndb reak strength)o f the extrudate. Analysis of the compounds found in the headspace of the fermented samples, using gas chromatography/mass spectrometry (GCMS), identified 97 compounds including alcohols, esters and carbonyl compounds. Concentrations of these compounds varied between 3 and 5012 ppb, with a number of compounds found to be present at levels well above their reported aroma thresholds. Retention of the identified compounds in the extrudate was found ix to be low however, samples produced from lower moisture dough systems showed retention of a number of compounds at levels known to be detectable by the human senses. Factors influencing the retention of the aroma compounds appear complex and could not be directly attributed to changes in the fermentation processes. Future studies of the effects of fermentation on the starch and protein fractions at a molecular level were suggested. It was concluded that, fermentation could present opportunities for the development of novel expanded snack products that avoid the pitfalls of current flavouring processes. X

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Buck, Neil R. "The hydrolysis and safety assessment of food flavouring esters." Thesis, University of Southampton, 2000. http://ethos.bl.uk/OrderDetails.do?uin=uk.bl.ethos.327263.

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Lin, Ting-Ning. "Effect of fat mimetics on the headspace release of five strawberry flavor compounds." Diss., Columbia, Mo. : University of Missouri-Columbia, 2007. http://hdl.handle.net/10355/4962.

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Thesis (M.S.)--University of Missouri-Columbia, 2007.
The entire dissertation/thesis text is included in the research.pdf file; the official abstract appears in the short.pdf file (which also appears in the research.pdf); a non-technical general description, or public abstract, appears in the public.pdf file. Title from title screen of research.pdf file (viewed on January 4, 2008 Includes bibliographical references.

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Verhagen, Franciscus Johannes Josephus. "Toxicology of the food additives BHA and BHT." Maastricht : Maastricht : Universitaire Pers Maastricht ; University Library, Maastricht University [Host], 1989. http://arno.unimaas.nl/show.cgi?fid=5479.

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Книги з теми "Food additions"

Metcalfe, Dean D. Food allergy: Adverse reactions to foods and food additives. 4th ed. Malden, Mass: Blackwell Pub., 2008.

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Additives, Joint FAO/WHO Expert Committee on Food. Combined compendium of food additive specifications: Joint FAO/WHO Expert Committee on Food Additives : all specifications monographs from the 1st to the 65th meeting (1956-2005). Rome: Food and Agriculture Organization of the United Nations, 2005.

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Hong-Shum, Lily, and Jim Smith. Food additives data book. 2nd ed. Chichester, West Sussex, UK: Wiley-Blackwell, 2011.

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Canada. Translation Bureau. Terminology and Linguistic Services Directorate., ed. Vocabulaire des additifs alimentaires =: Vocabulary of food additives. [Ottawa, Canada]: Secrétariat d'Etat du Canada, 1990.

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Millstone, Erik. Food additives. Harmondsworth: Penguin, 1986.

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1910-, Stare Fredrick J., ed. Panic in the pantry: Facts & fallacies about the food you buy. Buffalo, N.Y: Prometheus Books, 1992.

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Hanssen, Maurice. E for additives: The best-selling, award winning definitive E number guide. London: Harper Collins, 1996.

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Hanssen, Maurice. E for additives: The best-selling, award winning definitive E number guide. 2nd ed. London: Thorsons, 1988.

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J, Lewis Richard. Food additives handbook. New York: Van Nostrand Reinhold, 1989.

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Hayes, Teresa L., Wendy F. Marley, and Rebecca L. Friedman. Food & beverage additives. Cleveland: Freedonia Group, 2000.

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Частини книг з теми "Food additions"

Conning, D. M., and K. R. Butterworth. "Foods and Food Additives." In The Future of Predictive Safety Evaluation, 101–7. Dordrecht: Springer Netherlands, 1986. http://dx.doi.org/10.1007/978-94-009-4139-7_8.

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Nagaraju, D. N., I. K. Kunwar, and C. Manoharachary. "Mycofloristics of Some Forest Localities in Khammam: Some New Additions to the Fungi of Andhra Pradesh, India." In Microbial Diversity and Biotechnology in Food Security, 159–70. New Delhi: Springer India, 2014. http://dx.doi.org/10.1007/978-81-322-1801-2_12.

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Sanchez, Marc C. "Food Additives." In Food Science Text Series, 165–95. Cham: Springer International Publishing, 2014. http://dx.doi.org/10.1007/978-3-319-12472-8_6.

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Sun, Baoguo, and Jing Wang. "Food Additives." In Food Safety in China, 186–200. Chichester, UK: John Wiley & Sons, Ltd, 2017. http://dx.doi.org/10.1002/9781119238102.ch12.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Food Additives." In Food Science Text Series, 343–66. New York, NY: Springer New York, 2013. http://dx.doi.org/10.1007/978-1-4614-9138-5_17.

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Liu, Dongyou. "Food Additives." In Handbook of Foodborne Diseases, 1143–49. Boca Raton : Taylor & Francis, [2019] | Series: Food microbiology series | “A CRC title, part of the Taylor & Francis imprint, a member of the Taylor & Francis Group, the academic division of T&F Informa plc.”: CRC Press, 2018. http://dx.doi.org/10.1201/b22030-108.

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Clydesdale, Fergus M., and Frederick J. Francis. "Food Additives." In Food Nutrition and Health, 100–118. Dordrecht: Springer Netherlands, 1985. http://dx.doi.org/10.1007/978-94-011-6752-9_3.

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Vieira, Ernest R. "Food Additives." In Elementary Food Science, 183–205. Boston, MA: Springer US, 1996. http://dx.doi.org/10.1007/978-1-4757-5112-3_13.

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Vaclavik, Vickie A., and Elizabeth W. Christian. "Food Additives." In Food Science Text Series, 400–419. Boston, MA: Springer US, 2003. http://dx.doi.org/10.1007/978-1-4757-5173-4_18.

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Sanchez, Marc C. "Food Additives." In Food Science Text Series, 205–35. Cham: Springer International Publishing, 2018. http://dx.doi.org/10.1007/978-3-319-71703-6_7.

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Тези доповідей конференцій з теми "Food additions"

Handayani, Ratna, Melina Christine, and Bryan Anders. "Purslane (Portulaca Oleracea L.) Leaves Extract Addition in Jelly Candy Making." In ASEAN Food Conference. SCITEPRESS - Science and Technology Publications, 2019. http://dx.doi.org/10.5220/0009992400830090.

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Kilic, B., and K. Bach. "Biorefinery meets biofermentation to produce food additives." In FOOD AND ENVIRONMENT 2013. Southampton, UK: WIT Press, 2013. http://dx.doi.org/10.2495/fenv130031.

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Zhang, Yuhan, and Yiming Shao. "Chinese food additives enterprises transformation strategy." In Proceedings of the 2017 5th International Education, Economics, Social Science, Arts, Sports and Management Engineering Conference (IEESASM 2017). Paris, France: Atlantis Press, 2018. http://dx.doi.org/10.2991/ieesasm-17.2018.104.

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Farkas, Daniel F., and Joseph A. Kapp. "Recent Advances in High Pressure Food Processing Equipment and Equipment Requirements to Meet New Process Needs." In ASME 2002 Pressure Vessels and Piping Conference. ASMEDC, 2002. http://dx.doi.org/10.1115/pvp2002-1157.

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Foods preserved by high pressure processes (HPP) are sold in Japan, the United States, and Europe. HPP technology is used to pasteurize low acid solid and liquid foods such as oysters, hams, and guacamole and to extend refrigerated shelf-life. HPP technology can commercially sterilize liquid and solid acid products such as fruit juices, salsa, and cut tomatoes. Product sales have reached millions of pounds per year. New processes have been developed to sterilize low acid foods using a combination of heat and pressure. Foods at temperatures of 90 to 1000C can be compressed to 600 to 700 MPa for one or more cycles and thus heated uniformly by compression heating in the range of 111 to 121 0C. Decompression brings the product back to its starting temperature for final cooling. This application provides a high-temperature-short-time sterilization process for low acid foods and thus preserves fresh product quality. Commercial HPP foods require rapid cycling of equipment and maximum use of the pressure vessel volume. These requirements have been met in commercial, semi-continuous, liquid food treatment systems. A single 25 liter pressure vessel can cycle 15 times per hour with a three minute product hold at a pressure of 580 MPa. This vessel operating 5000 hours per year can treat over four million pounds of liquid food. Batch equipment designed to cycle over 12 times per hour with a three minute product hold at 680 MPa is under construction. All units manufactured for the HPP treatment of foods use stainless steel contacting parts, potable water as the compression fluid, and are designed to have a safe cycle life of over 100,000 cycles at 580 MPa. Equipment used for the HPP treatment of food must have an up-time in excess of 90% and must be capable of repair and maintenance by food process line technicians. Ease of access and ease of seal and wear part replacement is required. Equipment must meet cleaning and sanitation requirements of the FDA and the USDA if used to treat meat containing products. Pressure chamber volume use in batch systems must be optimized. Even one additional package per cycle at 12 cycles per hour and 5000 hours per year can yield 60,000 additional packages. High cycle rates require automatic package handling systems for loading packages into carriers and for loading and unloading carriers at the pressure vessel. The operation of high pressure food processing equipment must integrate with a specified food packaging and package handling system as it is desirable to have the high pressure processing system as an integral part of the total food processing and packaging system.

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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.

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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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Zhang, Yipeng, Xiaoli Li, Kang Wang, and Yang Li. "Clustering of banned food additives based on Word2vec." In 2020 Chinese Control And Decision Conference (CCDC). IEEE, 2020. http://dx.doi.org/10.1109/ccdc49329.2020.9164430.

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Luetzow, M. "Food Additives in the European Union: Changes in their Evaluation and Regulation." In 13th World Congress of Food Science & Technology. Les Ulis, France: EDP Sciences, 2006. http://dx.doi.org/10.1051/iufost:20060001.

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Matas, Adrián, Marta Igual, Purificación García-Segovia, and Javier Martínez-Monzó. "Impact of Rosehip (Rose Canina) Powder Addition and Figure Height on 3D-Printed Gluten-Free Bread." In Foods 2021. Basel Switzerland: MDPI, 2022. http://dx.doi.org/10.3390/foods2021-10979.

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Miljkovic, Milena. "INFLUENCE OF ADDITIVES ON ABSORPTION SPECTRA OF FOOD DYE CI FOOD BLUE 5 AND ITS DETERMINATION IN FOOD PRODUCTS." In 14th SGEM GeoConference on ECOLOGY, ECONOMICS, EDUCATION AND LEGISLATION. Stef92 Technology, 2014. http://dx.doi.org/10.5593/sgem2014/b52/s20.048.

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Magazine, Frank J., Julie Vaughn Biege, Omar Fuentes, and Eric Keyes. "Additives and Processing Aids Evolving Requirements for Food Safety." In American Society of Sugarbeet Technologist. ASSBT, 2011. http://dx.doi.org/10.5274/assbt.2011.79.

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Звіти організацій з теми "Food additions"

Cairo, Jessica, Iulia Gherman, and Paul Cook. The effects of consumer freezing of food on its use-by date. Food Standards Agency, July 2021. http://dx.doi.org/10.46756/sci.fsa.ret874.

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The current Food Standards Agency consumer guidance states that consumers can freeze pre-packed food right up to the “use-by” date and, once food has been defrosted, it should be consumed within 24 hours. This strategic review has collated relevant data to determine whether there is an increased risk in relation to freezing ready-to-eat and non-ready-to-eat foods on the use-by date compared to the day before the use-by date. The review has focused on how the shelf-life of a food is determined and the effects of freezing, thawing and refrigeration on foodborne pathogens, including Bacillus spp., Campylobacter spp., Clostridium botulinum, Clostridium perfringens, Listeria monocytogenes, Salmonella, pathogenic Escherichia coli and Shigella spp. In the UK, food business operators are responsible for setting the safe shelf-life of a food which, in practice, should take into consideration the consumer habits, as well as the factors affecting shelf-life, such as food product characteristics, food processing techniques, transport, retail and domestic food storage temperatures, and type of packaging. Some countries, such as Ireland, New Zealand and Canada specifically recommend including safety margins within shelf lives. This is used to maintain brand integrity because it ensures that the food is consumed in its optimum condition. The FSA has collaborated with other organisations in the production of several guidance documents; however, there is no explicit requirement for the consideration of a margin of safety when setting shelf-life. There is also no legal requirement in the UK to consider a safety margin when setting shelf-life. According to regulations, pathogens should not be present in sufficient levels to cause foodborne illness on the use-by date, as food should still be safe to eat on that day. Given that these requirements are met, the risk assessed in this report arises from the processes of freezing, thawing and subsequent refrigerated storage for a further 24 hours, and the potential for these to increase pathogen levels. In this review, it was found that there is a risk of additional growth of certain pathogens during the refrigerated storage period although the impact of freezing and thawing on the extent of this growth was not readily evident. This risk would relate specifically to ready-to-eat foods as cooking of non-ready-to-eat foods after defrosting would eliminate pathogens. This report explores the potential issues related to consumer freezing on the use-by date and identifies additional information or research required to understand the risks involved. Overall, there is little evidence to suggest a significant change in risk between consumers freezing ready-to-eat food on the use-by date compared to freezing the food on the day before the use-by date. Specific areas that merit further research include the risks due to low temperature survival and growth of L. monocytogenes. There is also a lack of research on the effects of freezing, defrosting and refrigeration on the growth and toxin production of non-proteolytic C. botulinum, and the growth of Salmonella during domestic freezing and thawing. Finally, more information on how food business operators set shelf-life would enable a better understanding of the process and the extent of the safety margin when determining shelf-life of ready-to-eat and non-ready-to-eat foods.

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Cole, G. H., R. A. Richardson, and E. J. Yarger. Additional dynamometer tests of the Ford Ecostar Electric Vehicle No. 41. Office of Scientific and Technical Information (OSTI), June 1996. http://dx.doi.org/10.2172/279700.

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Sela, Shlomo, and Michael McClelland. Desiccation Tolerance in Salmonella and its Implications. United States Department of Agriculture, May 2013. http://dx.doi.org/10.32747/2013.7594389.bard.

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Salmonella enterica is a worldwide food-borne pathogen, which regularly causes large outbreaks of food poisoning. Recent outbreaks linked to consumption of contaminated foods with low water-activity, have raised interest in understanding the factors that control fitness of this pathogen to dry environment. Consequently, the general objective of this study was to extend our knowledge on desiccation tolerance and long-term persistence of Salmonella. We discovered that dehydrated STm entered into a viable-but-nonculturable state, and that addition of chloramphenicol reduced bacterial survival. This finding implied that adaptation to desiccation stress requires de-novo protein synthesis. We also discovered that dried STm cells develop cross-tolerance to multiple stresses that the pathogen might encounter in the agriculture/food environment, such as high or low temperatures, salt, and various disinfectants. These findings have important implications for food safety because they demonstrate the limitations of chemical and physical treatments currently utilized by the food industry to completely inactivate Salmonella. In order to identify genes involved in desiccation stress tolerance, we employed transcriptomic analysis of dehydrated and wet cells and direct screening of knock-out mutant and transposon libraries. Transcriptomic analysis revealed that dehydration induced expression of ninety genes and down-regulated seven. Ribosomal structural genes represented the most abundant functional group with a relatively higher transcription during dehydration. Other large classes of induced functional groups included genes involved in amino acid metabolism, energy production, ion transport, transcription, and stress response. Initial genetic analysis of a number of up-regulated genes was carried out). It was found that mutations in rpoS, yahO, aceA, nifU, rpoE, ddg,fnr and kdpE significantly compromised desiccation tolerance, supporting their role in desiccation stress response.

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Barefoot, Susan, Benjamin Juven, Thomas Hughes, Avraham Lalazar, A. B. Bodine, Yitzhak Ittah, and Bonita Glatz. Characterization of Bacteriocins Produced by Food Bioprocessing Propionobacteria. United States Department of Agriculture, August 1992. http://dx.doi.org/10.32747/1992.7561061.bard.

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Objectives were to further characterize activity spectra of dairy propionibacteria bacteriocins, jenseniin G and propionicin PLG-1, purify them, examine the role of cell walls in resistance, examine their interactions with cytoplasmic membrane, explain producer immunity, and clone the responsible genes. Inhibitory spectra of both bacteriocins were further characterized. Propionicin was most effective in controlling Gram-positive, rather than Gram-negative organisms; it controlled growth of sensitive cells both in a culture medium and a model food system. Jenseniin inhibited yogurt cultures and may help prevent yogurt over-acidification. Both were active against botulinal spores; jenseniin was sporostatic; propionicin was sporicidal. Jenseniin was produced in broth culture, was stable to pH and temperature extremes, and was purified. Its molecular mass (3649 Da) and partial amino acid composition (74%) were determined. A blocked jenseniin N-terminus prevented sequencing. Methods to produce propionicin in liquid culture were improved, and large scale culture protocols to yield high titers were developed. Methods to detect and quantify propionicin activity were optimized and standardized. Stability of partially purified propionicin was demonstrated and an improved purification scheme was developed. Purified propionicin had a 9328-Da molecular mass, contained 99 amino acids, and was significantly hydrophobic; ten N-terminal amino acids were identified. Propionicin and Jenseniin interacted with cytoplasmic membranes; resistance of insensitive species was cell wall-related. Propionicin and jenseniin acted similarly; their mode of action appeared to differ from nisin. Spontaneous jenseniin-resistant mutants were resistant to propionicin but nisin-sensitive. The basis for producer immunity was not resolved. Although bacteriocin genes were not cloned, a jenseniin producer DNA clone bank and three possible vectors for cloning genes in propionibacteria were constructed. In addition, transposon Tn916 was conjugatively transferred to the propionicin producer from chromosomal and plasmid locations at transfer frequencies high enough to permit use of Tn916 for insertional mutagenesis or targeting genes in propionibacteria. The results provide information about the bacteriocins that further supports their usefulness as adjuncts to increase food safety and/or quality.

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Weller, Joshua, Gulbanu Kaptan, Rajinder Bhandal, and Darren Battachery. Kitchen Life 2. Food Standards Agency, February 2022. http://dx.doi.org/10.46756/sci.fsa.wom249.

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The aim of the Kitchen Life 2 project is to identify the key behaviours relating to food safety that occur in domestic and business kitchens, as well as the factors that may reduce the likelihood to enact recommended food safety and hygiene behaviours. The outcomes will inform risk assessment and development of hypotheses for behavioural interventions. The goal of this literature review was to ensure that the research design and fieldwork techniques identify existing key behaviours, actors, triggers and barriers in domestic and business kitchens to develop successful behavioural interventions and risk assessment models. Additionally, we have included the impacts of Covid-19 pandemic and national lockdowns on food safety practices in domestic and business kitchens. This addition is important because FSA policy response to the pandemic should address the needs of both consumers and food businesses due to reduced ability to deliver inspection and enforcement activities, business diversification (for example, shifting to online delivery and takeaway), increasing food insecurity, and change in food consumption behaviours (for example, cooking from scratch) (FSA, 2020).

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Choudhary, Ruplal, Victor Rodov, Punit Kohli, Elena Poverenov, John Haddock, and Moshe Shemesh. Antimicrobial functionalized nanoparticles for enhancing food safety and quality. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598156.bard.

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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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Matita, Mirriam, and Masautso Chimombo. Impact of COVID-19 on Food Systems and Rural Livelihoods in Malawi – Round 2 Report. Institute of Development Studies (IDS), December 2020. http://dx.doi.org/10.19088/apra.2020.018.

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COVID-19 continues to impact households and economies worldwide. For this reason, in June 2020 APRA started assessing its likely effects on food systems and livelihoods in Malawi. This report presents insights from the second round (R2) of data collection in October 2020. Data was collected from a stratified random sample of 111 households (59 female and 52 male respondents) drawn from an APRA household survey of groundnut producers in Mchinji and Ntchisi districts, Central Region, as well as from eight key informants. One additional round of research is planned for the first half of 2021.

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Friedman, Haya, Julia Vrebalov, and James Giovannoni. Elucidating the ripening signaling pathway in banana for improved fruit quality, shelf-life and food security. United States Department of Agriculture, October 2014. http://dx.doi.org/10.32747/2014.7594401.bard.

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Background : Banana being a monocot and having distinct peel and pulp tissues is unique among the fleshy fruits and hence can provide a more comprehensive understanding of fruit ripening. Our previous research which translated ripening discoveries from tomato, led to the identification of six banana fruit-associated MADS-box genes, and we confirmed the positive role of MaMADS1/2 in banana ripening. The overall goal was to further elucidate the banana ripening signaling pathway as mediated by MADS-boxtranscriptional regulators. Specific objectives were: 1) characterize transcriptional profiles and quality of MaMADS1/2 repressed fruit; 2) reveal the role of additional MaMADSgenes in ripening; 3) develop a model of fruit MaMADS-box mode of action; and 4) isolate new components of the banana ripening signaling pathway. Major conclusion: The functions of the banana MaMADS1-5 have been examined by complimenting the rinor the TAGL1-suppressed lines of tomato. Only MaMADS5 exhibited partial complementation of TAGL1-suppressed and rinlines, suggesting that while similar genes play corresponding roles in ripening, evolutionary divergence makes heterologous complementation studies challenging. Nevertheless, the partial complementation of tomato TAGL1-surpessed and rinlines with MaMADS5 suggests this gene is likely an important ripening regulator in banana, worthy of further study. RNA-seqtranscriptome analysis during ripening was performed on WT and MaMADS2-suppressed lines revealing additional candidate genes contributing to ripening control mechanisms. In summary, we discovered 39 MaMADS-box genes in addition to homologues of CNR, NOR and HB-1 expressed in banana fruits, and which were shown in tomato to play necessary roles in ripening. For most of these genes the expression in peel and pulp was similar. However, a number of key genes were differentially expressed between these tissues indicating that the regulatory components which are active in peel and pulp include both common and tissue-specific regulatory systems, a distinction as compared to the more uniform tomato fruit pericarp. Because plant hormones are well documented to affect fruit ripening, the expressions of genes within the auxin, gibberellin, abscisic acid, jasmonic acid, salicylic and ethylene signal transduction and synthesis pathways were targeted in our transcriptome analysis. Genes’ expression associated with these pathways generally declined during normal ripening in both peel and pulp, excluding cytokinin and ethylene, and this decline was delayed in MaMADS2-suppressed banana lines. Hence, we suggest that normal MaMADS2 activity promotes the observed downward expression within these non-ethylene pathways (especially in the pulp), thus enabling ripening progression. In contrast, the expressions of ACSand ACOof the ethylene biosynthesis pathway increase in peel and pulp during ripening and are delayed/inhibited in the transgenic bananas, explaining the reduced ethylene production of MaMADS2-suppressed lines. Inferred by the different genes’ expression in peel and pulp of the gibberellins, salicylic acid and cytokinins pathways, it is suggested that hormonal regulation in these tissues is diverse. These results provide important insights into possible avenues of ripening control in the diverse fruit tissues of banana which was not previously revealed in other ripening systems. As such, our transcriptome analysis of WT and ripening delayed banana mutants provides a starting point for further characterization of ripening. In this study we also developed novel evidence that the cytoskeleton may have a positive role in ripening as components of this pathway were down-regulated by MaMADS2 suppression. The mode of cytoskeleton involvement in fruit ripening remains unclear but presents a novel new frontier in ripening investigations. In summary, this project yielded functional understanding of the role and mode of action of MaMADS2 during ripening, pointing to both induction of ethylene and suppression of non-ethylene hormonal singling pathways. Furthermore, our data suggest important roles for cytoskeleton components and MaMADS5 in the overall banana ripening control network. Implications: The project revealed new molecular components/genes involved in banana ripening and refines our understanding of ripening responses in the peel and pulp tissues of this important species. This information is novel as compared to that derived from the more uniform carpel tissues of other highly studied ripening systems including tomato and grape. The work provides specific target genes for potential modification through genetic engineering or for exploration of useful genetic diversity in traditional breeding. The results from the project might point toward improved methods or new treatments to improve banana fruit storage and quality.

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Sela, Shlomo, and Michael McClelland. Investigation of a new mechanism of desiccation-stress tolerance in Salmonella. United States Department of Agriculture, January 2013. http://dx.doi.org/10.32747/2013.7598155.bard.

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Low-moisture foods (LMF) are increasingly involved in foodborne illness. While bacteria cannot grow in LMF due to the low water content, pathogens such as Salmonella can still survive in dry foods and pose health risks to consumer. We recently found that Salmonella secretes a proteinaceous compound during desiccation, which we identified as OsmY, an osmotic stress response protein of 177 amino acids. To elucidate the role of OsmY in conferring tolerance against desiccation and other stresses in Salmonella entericaserovarTyphimurium (STm), our specific objectives were: (1) Characterize the involvement of OsmY in desiccation tolerance; (2) Perform structure-function analysis of OsmY; (3) Study OsmY expression under various growth- and environmental conditions of relevance to agriculture; (4) Examine the involvement of OsmY in response to other stresses of relevance to agriculture; and (5) Elucidate regulatory pathways involved in controlling osmY expression. We demonstrated that an osmY-mutant strain is impaired in both desiccation tolerance (DT) and in long-term persistence during cold storage (LTP). Genetic complementation and addition of a recombinantOsmY (rOsmY) restored the mutant survival back to that of the wild type (wt). To analyze the function of specific domains we have generated a recombinantOsmY (rOsmY) protein. A dose-response DT study showed that rOsmY has the highest protection at a concentration of 0.5 nM. This effect was protein- specific as a comparable amount of bovine serum albumin, an unrelated protein, had a three-time lower protection level. Further characterization of OsmY revealed that the protein has a surfactant activity and is involved in swarming motility. OsmY was shown to facilitate biofilm formation during dehydration but not during bacterial growth under optimal growth conditions. This finding suggests that expression and secretion of OsmY under stress conditions was potentially associated with facilitating biofilm production. OsmY contains two conserved BON domains. To better understand the role of the BON sites in OsmY-mediated dehydration tolerance, we have generated two additional rOsmY constructs, lacking either BON1 or BON2 sites. BON1-minus (but not BON2) protein has decreased dehydration tolerance compared to intact rOsmY, suggesting that BON1 is required for maximal OsmY-mediated activity. Addition of BON1-peptide at concentration below 0.4 µM did not affect STm survival. Interestingly, a toxic effect of BON1 peptide was observed in concentration as low as 0.4 µM. Higher concentrations resulted in complete abrogation of the rOsmY effect, supporting the notion that BON-mediated interaction is essential for rOsmY activity. We performed extensive analysis of RNA expression of STm undergoing desiccation after exponential and stationary growth, identifying all categories of genes that are differentially expressed during this process. We also performed massively in-parallel screening of all genes in which mutation caused changes in fitness during drying, identifying over 400 such genes, which are now undergoing confirmation. As expected OsmY is one of these genes. In conclusion, this is the first study to identify that OsmY protein secreted during dehydration contributes to desiccation tolerance in Salmonella by facilitating dehydration- mediated biofilm formation. Expression of OsmY also enhances swarming motility, apparently through its surfactant activity. The BON1 domain is required for full OsmY activity, demonstrating a potential intervention to reduce pathogen survival in food processing. Expression and fitness screens have begun to elucidate the processes of desiccation, with the potential to uncover additional specific targets for efforts to mitigate pathogen survival in desiccation.

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Kanner, Joseph, Mark Richards, Ron Kohen, and Reed Jess. Improvement of quality and nutritional value of muscle foods. United States Department of Agriculture, December 2008. http://dx.doi.org/10.32747/2008.7591735.bard.

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Food is an essential to our existence but under certain conditions it could become the origin to the accumulative health damages. Technological processes as heating, chopping, mincing, grounding, promote the lipid oxidation process in muscle tissues and meat foodstuffs. Lipid oxidation occurred rapidly in turkey muscle, intermediate in duck, and slowest in chicken during frozen storage. Depletion of tocopherol during frozen storage was more rapid in turkey and duck compared to chicken. These processes developed from lipid peroxides produce many cytotoxic compounds including malondialdehyde (MDA). The muscle tissue is further oxidized in stomach conditions producing additional cytotoxic compounds. Oxidized lipids that are formed during digestion of a meal possess the potential to promote reactions that incur vascular diseases. A grape seed extract (1% of the meat weight) and butylated hydroxytoluene (0.2% of the lipid weight) were each effective at preventing formation of lipid oxidation products for 3 hours during co-incubation with cooked turkey meat in simulated gastric fluid (SGF). Polyphenols in the human diet, as an integral part of the meal prevent the generation and absorption of cytotoxic compounds and the destruction of essential nutrients, eg. antioxidants vitamins during the meal. Polyphenols act as antioxidants in the gastrointestinal tract; they scavenge free radicals and may interact with reactive carbonyls, enzymes and proteins. These all reactions results in decreasing the absorption of reactive carbonyls and possible other cytotoxic compounds into the plasma. Consumptions of diet high in fat and red meat are contributory risk factors partly due to an increase production of cytotoxic oxidized lipid products eg. MDA. However, the simultaneously consumption of polyphenols rich foods reduce these factors. Locating the biological site of action of polyphenols in the in the gastrointestinal tract may explain the paradox between the protective effect of a highly polyphenols rich diet and the low bioavailability of these molecules in human plasma. It may also explain the "French paradox" and the beneficial effect of Mediterranean and Japanese diets, in which food products with high antioxidants content such as polyphenols are consumed during the meal.

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