...Food Processing and Technology I FS 222-061 Assignment no. 1 PART 1 # Homework 1: Food deterioration methods Submitted by:- Submitted to:- Surjit Kaur Xavier Aguirre Garza 300852404 INTRODUCTION The spoilage of food is the process in which food deteriorates up to that point in which it is not digestible to eat for humans or its quality of edibility is not good. Organoleptic properties, nutritional value, safety, and aesthetic appeal varies with food deterioration. The food is subjected to physical, chemical, and biological deterioration respectively. Various causes of food deterioration are as follows a) The growth of micro-organisms (bacteria, yeast, and mold etc.) b) Activities of natural food c) By Insects, parasites, and rodents d) Temperature (high or low) e) Dryness or Moisture content f) Air (mostly oxygen) g) Light h) Time (King, 2004) Furthermore, the major types of food deterioration are:- a) Microbiological spoilage. b) Enzymatic spoilage c) Chemical spoilage d) Fat oxidation e) Environmental spoilage EXAMPLES OF FOOD SPOILAGE AND FOOD PRODUCTS TABLE:- It shows various types of foods having spoilage under various conditions Food preservation involves the a) Use of heat b) Cold c) Drying (water activity) d) Acid (pH) e) Sugar f) Salt ...
Words: 2878 - Pages: 12
...ANALYSIS OF FOOD PRODUCTS FOOD SCIENCE 581 Instructor Prof. D. Julian McClements Room 238, Chenoweth Lab Tel: 545 1019 Email: mcclements@foodsci.umass.edu Course Description Food products are analyzed for a variety of reasons, e.g., compliance with legal and labeling requirements, assessment of product quality, determination of nutritive value, detection of adulteration, research and development. The lectures will cover the basic principles of analytical procedures and techniques commonly used to provide information about the chemical composition, structure and physical properties of food materials. The aim of the laboratory classes is to give students experience in performing food analysis experiments, analyzing data and reporting their findings. In addition, students are expected to work in teams on a special project where they will identify and critically assess the most appropriate analytical methods for analyzing the properties of a particular food product. [4 Credits]. Textbooks * Introduction to Food Analysis. S.S. Nielsen, 1998. Aspen Publishers - The best general overview of food analysis techniques currently available. (Required). * Food Analysis: Theory and Practice. Y. Pomeranz and C.E. Meloan, Chapman and Hall - General overview of food analysis techniques (Useful) * Food Analysis: Principles and Techniques. D.W. Gruenwedel and J.R. Whitaker, Marcel Dekker - General overview of food analysis techniques (Useful) * Analytical Chemistry of Foods...
Words: 51437 - Pages: 206
...EFSA Scientific Report (2009) 231, 1-107 SCIENTIFIC COOPERATION AND ASSISTANCE SCIENTIFIC REPORT OF EFSA Review of the potential health impact of β-casomorphins and related peptides 1 Report of the DATEX Working Group on β-casomorphins (Question N° EFSA-Q-2008-379) Issued on 29 January 2009 WORKING GROUP MEMBERS Ivano De Noni, Richard J. FitzGerald, Hannu J. T. Korhonen, Yves Le Roux, Chris T. Livesey, Inga Thorsdottir, Daniel Tomé, Renger Witkamp. 1 For citation purposes: Scientific Report of EFSA prepared by a DATEX Working Group on the potential health impact of β-casomorphins and related peptides. EFSA Scientific Report (2009) 231, 1-107 © European Food Safety Authority, 2009 Review of the potential health impact of β-casomorphins and related peptides SUMMARY Proteins are a very diverse family of large organic compounds involved in many important biological processes. Following their enzymatic hydrolysis during food processing or digestion, proteins may release fragments from their primary amino acid sequence. These fragments are called peptides, and many of them are known to be physiologically active. The possible beneficial effects of bioactive peptides have attracted increasing interest in recent years. On the other hand, there are also reports suggesting that some food-derived peptides might adversely affect human health. Among these, β-casomorphin-7 (BCM7), a peptide sequence present in the milk protein β-casein, has been suggested to...
Words: 50772 - Pages: 204
...of Materials Cranfield University, United Kingdom the aim of this book series is to disseminate the latest developments in small scale technologies with a particular emphasis on accessible and practical content. these books will appeal to engineers from industry, academia and government sectors. for more information about the book series and new book proposals please contact the publisher, Dr. Nigel hollingworth at nhollingworth@williamandrew.com. http://www.williamandrew.com/MNt NaNotechNology applicatioNs for cleaN Water edited by Nora savage Office of Research and Development, US Environmental Protection Agency and (in alphabetical order) Mamadou Diallo Materials and process simulation center, Division of chemistry and chemical engineering, california institute of technology Jeremiah Duncan Nanoscale Science and Engineering Center, University of Wisconsin-Madison anita street Office of Research and Development, US Environmental Protection Agency and Center of Advanced Materials for the Purification of Water with Systems, University of Illinois at Urbana-Champaign richard sustich N o r w i c h , N Y, U S A copyright © 2009 by William andrew inc. No part of this book may be reproduced or utilized in any form or by any means, electronic or mechanical, including photocopying, recording, or by any information storage and retrieval system, without permission in writing from the publisher. ISBN: 978-0-8155-1578-4 Library of Congress Cataloging-in-Publication...
Words: 90139 - Pages: 361
