The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use ...The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.展开更多
The increase of import/export of every kind of herbal products calls urgently for adequate controls. Analysis of herbal food supplement （botanicals） is a difficult task, like in the composition determination of a mu...The increase of import/export of every kind of herbal products calls urgently for adequate controls. Analysis of herbal food supplement （botanicals） is a difficult task, like in the composition determination of a multi-ingredient product, where several botanical drugs were used. Actually, this is an important argument in consideration of health security. The authors reported the results of an analytical approach based on HPTLC （high performance thin layer chromatography） fingerprints comparison and tailored to determine the composition of marketed multi-ingredient botanicals. The method gave positive data in case of the presence of 3-5 species, whereas difficulties were recorded when the number of plants is increased.展开更多
Nitrosamines are classified by IARC as Group 2B carcinogens. Usually they might be present in organic foods as products of reaction between secondary amines and nitrosation system. The aim of the study was to test the...Nitrosamines are classified by IARC as Group 2B carcinogens. Usually they might be present in organic foods as products of reaction between secondary amines and nitrosation system. The aim of the study was to test the concentration of nitrosamines in Bulgarian products. High performance liquid chromatography with UV detector was used for identification and quantitation. A standard solution of N-nitrosodiethanolamine was used as a reference substance and in the validation procedure of samples. The limit of detection of the method was determined to 14× 10^-9 g/mL. The results of the testing showed that analyzed organic foods produced in Bulgaria did not contain nitrosamines above the limit of detection of the method.展开更多
In this paper, we will review the most common spectroscopy technologies for food analysis, their differences and purpose of these differences. Based on the advantages and disadvantages of each technology, we will cons...In this paper, we will review the most common spectroscopy technologies for food analysis, their differences and purpose of these differences. Based on the advantages and disadvantages of each technology, we will consider the most appropriate one for every segment of food analysis.展开更多
In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management ap...In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.展开更多
At hospital, nutrition represents an important value of care, particularly for patients at risk. However, it is observed that for various reasons, the restoration of the hospitalized patients is often neglected in the...At hospital, nutrition represents an important value of care, particularly for patients at risk. However, it is observed that for various reasons, the restoration of the hospitalized patients is often neglected in the privileges of the medical care. The establishment of a Liaison Committee of Food and Nutrition （LCFN） within a health establishment has shown according to several works, its positive impact in improving the hygienic quality and nutritional dishes served to patients. In this framework, we conducted a quasi-experimental study into CHU F hached Sousse of Tunisia type （before/after, creation LCFN） in order to assess the role of such structure （LCFN） in the qualification and the improvement of patients＇ food. Our study was based during the two phases （2007/2010） on the same methodology. Thus we have conducted an audit of observation of hygiene practices along the distribution chain of patient＇s meals and the samples for microbiological analyzes from food, surfaces, equipment and personnel＇s hands.The results obtained have shown, in one hand, a degradation of the average rate of contamination for the bacteriological analyzes, and in the other hand, an evolution of the rate of hygiene standards respected. According to this study, the role played by the LCFN is becoming more and clearer in the improvement of the hygienic quality of patients＇ dishes without forgetting the impact of improving the nutritional quality and Hedonics.展开更多
The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has...The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.展开更多
Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient co...Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient components of fast food sold in streets of Patna town. A total of 30 fast food samples from streets were collected from different locations of Patna town in aseptic containers and immediately transferred to the laboratory for proximate analysis. Descriptive statistics was used to analyze the collected data. In terms of nutrient contribution, the highest energy content was found in Hot potato chips （536 ~ 85.2 kcal /I00 g） followed by Chicken chawmin （527 ~ 253.08 kcal/plat）, Chilli chicken （464 ~ 91.8 kcal/plat） and Pav bhaji （425 -4- 164 kcal/plat）. Highest level of protein was detected in Chilli chicken at 27.3 ~ 5.01 g per serving. Protein of Chilli chicken supplied approximately 29% of the total energy content per serving. Maximum amount of fat was also found in Chilli ckicken （35.5 ~ 31.89 g/plat）. Total fat contribution of Chilli ckicken to the total energy per serving found to be approximately 67%. Highest level of carbohydrate was detected in Idli at 15.0 ~ 9.18 g per serving of sample which contributed approximately 91% of the total energy content per serving. From this study it was concluded that street fast foods provide an appreciable amount of recommended nutrient composition. It could be observed in this study that street fast foods supply appreciable amount of nutrients and calories to the people of Patna.展开更多
Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in armatto seeds into norbixin. Parameters affected the extraction efficiency...Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in armatto seeds into norbixin. Parameters affected the extraction efficiency and norbixin recovery yield were solvent concentration, rate of solvent/seed, incubation time, and incubation temperature. The optimization results including： concentration of ethanol is 51.82°; concentration of NaOH is 0.52 M; ratio of solvent/seed is 7.1/1; incubation time is 33.12 minutes, incubation temperature is 58.6℃, and the rate of 36% HCl/color solution is 0.5/5 （v/v）.展开更多
Certified agricultural standards （CAS） of the organic food label serve to increase food safety and restore the confidence and consumption level in Taiwan. The organic CAS represents food quality without the use of s...Certified agricultural standards （CAS） of the organic food label serve to increase food safety and restore the confidence and consumption level in Taiwan. The organic CAS represents food quality without the use of synthetic chemicals to protect consumers＇ health. As a consequence, production costs and consumer prices have increased. The aim of this study is to analyze consumers＇ perception of the organic CAS label and how purchasing behavior for the product is influenced by converting the Fresh Milk Logo to the organic CAS certified label, which is based on contingent behavior analysis. This study adopts factor analysis to extract the perceptions and preferences of the respondents. In addition, the on-site Poisson model to revise the truncated and endogenous stratification and assess consumer welfare precision. The incremental consumer surplus for consumer consumed organic fresh milk is approximately NT$8,979.展开更多
The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of prima...The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of primary importance. Food production is based on the principles of Good Agricultural Practice （GAP）, Good Manufactoring Practice （GMP） and Good Hygiene Practice （GHP）. Recently, the industrial food processing is focused dominantly on the quality, and one of the basic requirements of the quality is the safety. There are different methods and techniques to produce safe food. The up-to-date food technologies and quality measurements （quality control and quality assurance） involve the application of different physical methods, e.g., high pressure, pulsing electrical field, nondestructive techniques, e.g., nuclear magnetic resonance （NMR）, near infrared reflectance, near infrared transmittance （NIR-NIT）, photo acoustic spectroscopy （PAS） and instrumental neutron activation analysis （INAA） for chemical composition determination, radiation techniques, nanofiltration and reverse osmosis （RO） as well. Using ionizing radiation （nuclear methods） and non-ionizing radiation technologies, it is possible to fulfill a lot of expectations： decrease of microbial contamination, improve of sensory properties, increase of storability, etc..展开更多
As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness th...As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness than any other population group As match as food prepared according to less stringent hygiene＇s rules can infect or intoxicate more than it would be in a healthy population, as hygiene＇s rules must be observed in a particularly strict way, at the kitchen where meals are prepared for health care facilities. In fact, hospitals＇ food hygiene＇s rules are those who defined catering. They are made to avoid food contamination and microbial growth throughout the food chain from raw materials＇ delivery to the consumer. The main objective of taking the meal as a patients＇ tracer is to detect and study the infection＇s risk associated with feeding at hospital, and to provide practical tools to better manage this risk. Methodology was based on an analysis of the last six years＇ work concerning hygiene＇s audits and bacteriological analyses. The results showed that the food infectious risk has an important frequency, on one side; on another, they were used as a standard model of such risk＇s management.展开更多
文摘The two fold purpose of this paper is to determine the composition of selected elements in Paraguayan wheat and flour as well as to analyse the implications of the bromine/bromate content on bakery products： the use （malpractice） of KBrO3 as an additive in the bakery dough to improve the whiteness and other characteristics of bread is well known. Accordingly, selected minor and trace elements in eight varieties of wheat from the center and south areas of Eastern Paraguay as well as commercial flour samples and bakery products were analyzed by XRF （X-ray fluorescence） techniques. The examined elements were K, Ca, Ti, Mn, Fe, Cu, Zn, Br, Rb, Sr. The results on wheat and commercial flour were consistent with those found elsewhere. With regard to the bakery products, in about 35% of the samples, the bromine/bromate content exceeded the normal Br values of Paraguayan flour showing bromate malpractice. From dietary point of view, it should be emphasized that KBrO3 is a complete carcinogen and its use as food additive has been banned. The employment of XRF to analyze bromine is easy, simple and reliable.
文摘The increase of import/export of every kind of herbal products calls urgently for adequate controls. Analysis of herbal food supplement （botanicals） is a difficult task, like in the composition determination of a multi-ingredient product, where several botanical drugs were used. Actually, this is an important argument in consideration of health security. The authors reported the results of an analytical approach based on HPTLC （high performance thin layer chromatography） fingerprints comparison and tailored to determine the composition of marketed multi-ingredient botanicals. The method gave positive data in case of the presence of 3-5 species, whereas difficulties were recorded when the number of plants is increased.
文摘Nitrosamines are classified by IARC as Group 2B carcinogens. Usually they might be present in organic foods as products of reaction between secondary amines and nitrosation system. The aim of the study was to test the concentration of nitrosamines in Bulgarian products. High performance liquid chromatography with UV detector was used for identification and quantitation. A standard solution of N-nitrosodiethanolamine was used as a reference substance and in the validation procedure of samples. The limit of detection of the method was determined to 14× 10^-9 g/mL. The results of the testing showed that analyzed organic foods produced in Bulgaria did not contain nitrosamines above the limit of detection of the method.
文摘In this paper, we will review the most common spectroscopy technologies for food analysis, their differences and purpose of these differences. Based on the advantages and disadvantages of each technology, we will consider the most appropriate one for every segment of food analysis.
文摘In this paper, on the basis of the implementation of the national chemical industry standard analytical test methods and analysis of test items, a food additive quality analysis and inspection of network management applications are developed using the development technology of Visual Basic language and computer system operating environment, to achieve a network management software for users on food additives of quality analytical testing. The software sets up an information sharing network platform for enterprise and quality management departments, which is a major innovation in the food additive quality analysis on test management methods and tools.
文摘At hospital, nutrition represents an important value of care, particularly for patients at risk. However, it is observed that for various reasons, the restoration of the hospitalized patients is often neglected in the privileges of the medical care. The establishment of a Liaison Committee of Food and Nutrition （LCFN） within a health establishment has shown according to several works, its positive impact in improving the hygienic quality and nutritional dishes served to patients. In this framework, we conducted a quasi-experimental study into CHU F hached Sousse of Tunisia type （before/after, creation LCFN） in order to assess the role of such structure （LCFN） in the qualification and the improvement of patients＇ food. Our study was based during the two phases （2007/2010） on the same methodology. Thus we have conducted an audit of observation of hygiene practices along the distribution chain of patient＇s meals and the samples for microbiological analyzes from food, surfaces, equipment and personnel＇s hands.The results obtained have shown, in one hand, a degradation of the average rate of contamination for the bacteriological analyzes, and in the other hand, an evolution of the rate of hygiene standards respected. According to this study, the role played by the LCFN is becoming more and clearer in the improvement of the hygienic quality of patients＇ dishes without forgetting the impact of improving the nutritional quality and Hedonics.
文摘The article deals with special questions of some aspects of food safety and application of methods of food physics in food processing and also in food quality control and quality assurance. The role of food safety has developed significantly in the last 2 decades, so today the production and processing of safe and quality food is of primary importance. Modem food production is based on principles of GAP and GMP （including GHP） and different methods and tools for quality control and assurance （IFS, HACCP, ISO-9000, ISO-9000/2010, ISO-22000, TQM）. There are different techniques and methods to produce safe food and to control the quality of the foodstuffs. The modem, up-to-date technologies and measurement techniques involve the application of many physical methods - high pressure, pulsing electrical field, microwave, non-destructive techniques （e.g., INAA, NMR, NIR-NIT, PAS）, radiation treatments as well. Using radiation technologies （of course not only nuclear ones） it is possible to fulfil some very important expectations of modem food processing, e.g., decrease of microbial contamination, improvement of sensory properties, increase of storability of food products.
文摘Mushroom growth of street fast food is a boon for changing lifestyle of urban people. However, its nutritional aspect is also a matter of concern. The objective of the present study was hence to assess the nutrient components of fast food sold in streets of Patna town. A total of 30 fast food samples from streets were collected from different locations of Patna town in aseptic containers and immediately transferred to the laboratory for proximate analysis. Descriptive statistics was used to analyze the collected data. In terms of nutrient contribution, the highest energy content was found in Hot potato chips （536 ~ 85.2 kcal /I00 g） followed by Chicken chawmin （527 ~ 253.08 kcal/plat）, Chilli chicken （464 ~ 91.8 kcal/plat） and Pav bhaji （425 -4- 164 kcal/plat）. Highest level of protein was detected in Chilli chicken at 27.3 ~ 5.01 g per serving. Protein of Chilli chicken supplied approximately 29% of the total energy content per serving. Maximum amount of fat was also found in Chilli ckicken （35.5 ~ 31.89 g/plat）. Total fat contribution of Chilli ckicken to the total energy per serving found to be approximately 67%. Highest level of carbohydrate was detected in Idli at 15.0 ~ 9.18 g per serving of sample which contributed approximately 91% of the total energy content per serving. From this study it was concluded that street fast foods provide an appreciable amount of recommended nutrient composition. It could be observed in this study that street fast foods supply appreciable amount of nutrients and calories to the people of Patna.
文摘Response surface methodology was used in this research to optimize the technical parameters of the extraction and conversion color compound in armatto seeds into norbixin. Parameters affected the extraction efficiency and norbixin recovery yield were solvent concentration, rate of solvent/seed, incubation time, and incubation temperature. The optimization results including： concentration of ethanol is 51.82°; concentration of NaOH is 0.52 M; ratio of solvent/seed is 7.1/1; incubation time is 33.12 minutes, incubation temperature is 58.6℃, and the rate of 36% HCl/color solution is 0.5/5 （v/v）.
文摘Certified agricultural standards （CAS） of the organic food label serve to increase food safety and restore the confidence and consumption level in Taiwan. The organic CAS represents food quality without the use of synthetic chemicals to protect consumers＇ health. As a consequence, production costs and consumer prices have increased. The aim of this study is to analyze consumers＇ perception of the organic CAS label and how purchasing behavior for the product is influenced by converting the Fresh Milk Logo to the organic CAS certified label, which is based on contingent behavior analysis. This study adopts factor analysis to extract the perceptions and preferences of the respondents. In addition, the on-site Poisson model to revise the truncated and endogenous stratification and assess consumer welfare precision. The incremental consumer surplus for consumer consumed organic fresh milk is approximately NT$8,979.
文摘The paper deals with some questions of important aspects of food safety and application of principles of food physics in the food sector. Food production and processing of quality food and safe food are today of primary importance. Food production is based on the principles of Good Agricultural Practice （GAP）, Good Manufactoring Practice （GMP） and Good Hygiene Practice （GHP）. Recently, the industrial food processing is focused dominantly on the quality, and one of the basic requirements of the quality is the safety. There are different methods and techniques to produce safe food. The up-to-date food technologies and quality measurements （quality control and quality assurance） involve the application of different physical methods, e.g., high pressure, pulsing electrical field, nondestructive techniques, e.g., nuclear magnetic resonance （NMR）, near infrared reflectance, near infrared transmittance （NIR-NIT）, photo acoustic spectroscopy （PAS） and instrumental neutron activation analysis （INAA） for chemical composition determination, radiation techniques, nanofiltration and reverse osmosis （RO） as well. Using ionizing radiation （nuclear methods） and non-ionizing radiation technologies, it is possible to fulfill a lot of expectations： decrease of microbial contamination, improve of sensory properties, increase of storability, etc..
文摘As being at the head of the establishment, the hospital manager＇s major concern is food safety in his hospital. Unfortunately, because of their health weaknesses, patients are more susceptible to foodborne illness than any other population group As match as food prepared according to less stringent hygiene＇s rules can infect or intoxicate more than it would be in a healthy population, as hygiene＇s rules must be observed in a particularly strict way, at the kitchen where meals are prepared for health care facilities. In fact, hospitals＇ food hygiene＇s rules are those who defined catering. They are made to avoid food contamination and microbial growth throughout the food chain from raw materials＇ delivery to the consumer. The main objective of taking the meal as a patients＇ tracer is to detect and study the infection＇s risk associated with feeding at hospital, and to provide practical tools to better manage this risk. Methodology was based on an analysis of the last six years＇ work concerning hygiene＇s audits and bacteriological analyses. The results showed that the food infectious risk has an important frequency, on one side; on another, they were used as a standard model of such risk＇s management.
