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The continuous development of food production technologies is essential because of the uninterruptedly growing food production; the transportation of these food products, which means longer and longer transport; and because of the increasing consumer demands concerning the applied technologies, which assure the safe and healthy nutrition. This modernisation trend today has already reached the development of minimally food processing technologies, which make possible the creation of food products preserving their original nutritional values and having a higher added value. Concerning the application of any new technology, it is a more and more important demand that the environmental impact should be lower compared to the earlier technologies. This lower impact can be manifested in less energy and water use, in less wastes production or in more rational energy use.

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. N., Elliott, J. M., Gardner, J. W. (1997) Electronic noses and their applications in the food industry. Food Technology , 51(12), 44–48. Gardner J. W. Electronic noses and

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The paper reviews briefly the present status and future trends of some new, emerging food preservation technologies and anticipates the major lines of developments in relation to functional and transgenic foods. These topics of innovative food technologies and food products are of particular importance in view of the European Unions’s regulation concerning “novel foods and novel ingredients”. The author considers the obstacles and the needs for more research and other actions such as safety assessment and balanced communication to the public.

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Table olives are prepared from the sound fruits of varieties of the cultivated olive tree ( Olea europaea L.) that are chosen for their production of olives whose volume, shape, flesh-to-stone ratio, fine flesh, taste, firmness and ease of detachment from the stone make them particularly suitable for processing. The world production in the crop year 2006/2007 is estimated at 1.8 million tons of table olives and in the last fifteen years it has constantly increased. Most of the Slovenian Istria table olive production is based on a modification of the Spanish style. Results of qualitative and quantitative sensory assessments of two olive cultivars, ‘Storta’ and ‘Istrska belica’, are presented. Sensory characteristics were determined after four and six months of fermentation. Texture differences between the two production systems were revealed. Significant decrease in hardness was determined after six months of fermentation with initial alkaline treatment. The effect of cultivar type was also evident. After four and six months, the bitterness of table olives produced by the traditional technology decreased and the olives were appropriate for consumption.

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In this study, pressed apricot (Prunus armeniaca L.) juice was concentrated using complex membrane technology with different module combinations: UF-RO-OD, UF-RO-MD, UF-NF-OD and UF-NF-MD. In case of the best combination a cross-flow polyethylene ultrafiltration membrane (UF) was applied for clarification, after which preconcentration was done using reverse osmosis (RO) with a polyamide membrane, and the final concentration was completed by osmotic distillation (OD) using a polypropylene module. The UF-RO-OD procedure resulted in a final concentrate with a 65-70 °Brix dry solid content and an excellent quality juice with high polyphenol content and high antioxidant capacity.Nanofiltration (NF) and membrane distillation (MD) were not proper economic solutions.The influence of certain operation parameters was examined experimentally. Temperatures of UF and RO were: 25, 30, and 35 °C, and of OD 25 °C. Recycle flow rates were: UF: 1, 1.5, and 2 m3 h−1; RO: 200, 400, and 600 l h−1; OD: 20, 30 and 40 l h−1. The flow rates in the module were expressed by the Reynolds number, as well. Based on preliminary experiments, the transmembrane pressures of UF and RO filtration were 4 bar and 50 bar, respectively. Each experimental run was performed three times. The following optimal operation parameters provided the lowest total cost: UF: 35 °C, 2 m3 h−1, 4 bar; RO: 35 °C, 600 l h−1, 50 bar; OD: 20, 30 and 40 l h−1; temperature 25 °C.In addition, experiments were performed for apricot juice concentration by evaporation, which technique is widely applied in the industry using vacuum and low temperature.For description the UF filtration, a dynamic model and regression by SPSS 14.0 statistics software were applied.

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Acta Alimentaria
Authors:
G. Balázs
,
I. Baracskai
,
M. Nádosi
,
A. Harasztos
,
F. Békés
, and
S. Tömösközi

The utilisation of microchip capillary electrophoresis has the potential to improve the capability of high throughput sample analysis of biomolecules. The aim of this study was to review this capability for cereal protein analysis.The commercially available lab-on-a-chip (LOC) technology was characterised in the separation of total proteins extracted from whole wheat meals. Important analytical parameters (such as repeatability) of both qualitative (molecular size estimation) and quantitative (relative percentage of total protein) aspects of LOC data were determined and discussed in the light of the need of possible applications. It revealed that the LOC has very good repeatability and reproducibility parameters; however the non-globular structure of the proteins can highly affect the sizing accuracy. Among other applications, the profiles were found to be suitable for wheat cultivar identification and to monitor environment related alterations on protein composition.After a confirmation process the LOC can be an appropriate tool for fast protein profile screening in cereal science and technology in diverse applications, and it can complement the conventional methods of analysis.

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, phenolic compounds, and anthocyanins.-in: Singh , J. & Kaur , L. (Eds) Advances in potato chemistry and technology . Elsevier Inc., Burlington, MA, USA, pp. 127–161. Levin C

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Benders™ dictionary of nutrition and food technology is an essential book for nutritionists, food scientists, food technologists and anyone interested in nutrition, food science and food technology. This book gives correct interpretation of terminology of nutrition, food science and technology, hereby it is very useful for anyone read scientific review or attended lecture in subject of nutrition, food science and food technology. According to importance and connection of nutrition, food science and technology with other division of learning this dictionary may be important for those interested in agriculture, horticulture, social science and law, human and animal health protection too. This book is the seventh edition; the first edition was published 40 years ago with definitions of 2000 terms. This new edition includes already more than 5000 entries and it has been supplemented new techniques and terms by increase of knowledge and introduction of new technologies as e.g. high-frequency heating, microwave-heating, electroporation and functional foods, which are in the limelight. The dictionary also includes old terms that have become obsolete, in order to assist those referring to earlier literature. In appendix of book there are comprised voluble information about permitted food additives in EU, nomenclature of fatty acids, recommended nutrient intakes in the USA and EU, increasing the usefulness of it for user.

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Acta Alimentaria
Authors:
M. Kumšta
,
T. Helmová
,
K. Štůsková
,
M. Baroň
,
B. Průšová
, and
J. Sochor

(UPLC) coupled to triple quadruple mass spectrometry (TQ/MS) has been used to determine biogenic amines in Macedonian red and white wines ( Tashev et al., 2017 ). The present study investigated the effect of wine-producing technologies on the

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, külföldi példák . [English: Primary research of technologies for renewable energy utilization ] [13] Haas J. 2001 . Geology

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