Characterization of physicochemical and immunogenic properties of allergenic proteins altered by food processing:a review

Food allergens are mainly naturally-occurring proteins with immunoglobulin E(IgE)-binding epitopes.Understanding the structural and immunogenic characteristics of allergenic proteins is essential in assessing whether and how food processing techniques reduce allergenicity.We here discuss the impacts of food processing technologies on the modification of physicochemical,structural,and immunogenic properties of allergenic proteins.Detection techniques for characterizing changes in these properties of food allergens are summarized.Food processing helps to reduce allergenicity by aggregating or denaturing proteins,which masks,modifies,or destroys antigenic epitopes,whereas,it cannot eliminate allergenicity completely,and sometimes even improves allergenicity by exposing new epitopes.Moreover,most food processing techniques have been tested on purified food allergens rather than food products due to potential interference of other food components.We provide guidance for further development of processing operations that can decrease the allergenicity of allergenic food proteins without negatively impacting the nutritional profile.

Cookie Baking Process Optimization and Quality Analysis Based on Food 3D Printing

In order to obtain better quality cookies, food 3D printing technology was employed to prepare cookies. The texture, color, deformation, moisture content, and temperature of the cookie as evaluation indicators, the influences of baking process parameters, such as baking time, surface heating temperature and bottom heating temperature, on the quality of the cookie were studied to optimize the baking process parameters. The results showed that the baking process parameters had obvious effects on the texture, color, deformation, moisture content, and temperature of the cookie. All of the roasting surface heating temperature, bottom heating temperature and baking time had positive influences on the hardness, crunchiness, crispiness, and the total color difference(ΔE) of the cookie. When the heating temperatures of the surfac and bottom increased, the diameter and thickness deformation rate of the cookie increased. However,with the extension of baking time, the diameter and thickness deformation rate of the cookie first increased and then decreased. With the surface heating temperature of 180 ℃, the bottom heating temperature of 150 ℃, and baking time of 15 min, the cookie was crisp and moderate with moderate deformation and uniform color. There was no burnt phenomenon with the desired quality. Research results provided a theoretical basis for cookie manufactory based on food 3D printing technology.

Research on Detection of Food additives Based on Terahertz Spectroscopy and Analytic Hierarchy Process

Terahertz time-domain spectroscopy is a kind of far-infrared spectroscopy technology,and its spectrum reflects the internal properties of substances with rich physical and chemical information,so the use of terahertz waves can be used to qualitatively identify food additives containing nitrogen elements.Analytic hierarchy process(AHP)was originally used to solve evaluation-type problems,and this paper introduces it into the field of terahertz spectral qualitative analysis,proposes a terahertz time-domain spectral qualitative identification method combined with analytic hierarchy process,and verifies the feasibility of the method by taking four common food additives(xylitol,L-alanine,sorbic acid,and benzoic acid)and two illegal additives(melamine,and Sudan Red No.I)as the objects of study.Firstly,the collected terahertz time-domain spectral data were pre-processed and transformed into a data set consisting of peaks,peak positions,peak numbers and overall trends;then,the data were divided into comparison and test sets,and a qualitative additive identification model incorporating analytic hierarchy process was constructed and parameter optimisation was performed.The results showed that the qualitative identification accuracies of additives based on single factors,i.e.,overall trend,peak value,peak position,and peak number,were 80.23%,70.93%,67.44%,and 40.70%,respectively,whereas the identification accuracy of the analytic hierarchy process qualitative identification method based on multi-factors could be improved to 92.44%.In addition,the fuzzy characterisation of the absorption spectrum data was binarised in the data pre-processing stage and used as the base data for the overall trend,and the recognition accuracy was improved to 94.19%by combining the fuzzy characterisation method of such data with the hierarchical analysis qualitative recognition model.The results show that it is feasible to use terahertz technology to identify different varieties of additives,and this paper constructs a hierarchical analytical qualitative model with better effect,which provides a new means for food additives detection,and the method is simple in steps,with a small demand for samples,which is suitable for the rapid detection of small samples.

Quality Management Research on the Purchasing of Food Processing Enterprises

In order to improve the purchased goods quality management level of food processing enterprises, the causes of quality management problems were ana- lyzed, which were classified into four categories, namely, natural toxins in raw ma- terials, quality problems in planting and breeding, quality problems in transportation, quality problems in delivery acceptance. Then, based on the causes, eight measures to improve goods purchasing management were put forward, and graphs were used to illustrate the corresponding countermeasure to each cause. This study is of theo- retical significance for the food processing enterprises to improve the quality man- agement of purchased goods through formulating improvement measures based on their operating states.

Flavor release from traditional dry-cured pork during oral processing

The rate of flavor release in the mouth from traditional dry-cured pork was evaluated in this study.It was hypothesized that a slow steady release of flavor would occur on chewing and hydration.To test this,high salt dry-cured pork was chewed and held in oral cavity without swallowing for 4 different chewing stages(B,NC_(30),C_(30),EC).Saliva and food bolus from 16 healthy subjects were collected during oral processing,and analyzed for saliva flow rate,total saliva protein content,saliva pH,conductivity,saliva and sodium,and taste components.Results show that oral processing behavior and salivary release have important effects on flavor release of dry-cured pork.Sodium dodecyl sulfate-polyacrylamide gel electrophoresis(SDS-PAGE)analysis showed that oral processing has a certain effect on the protein composition and concentration in saliva.This study suggests that the interaction between food and saliva that accompanies chewing can lead to significant changes in sensory perception during oral processing.

Applications of Microfluidization and High Pressure Processing in Food Industry and the Effect of Them on Food Products

With the development of technology, several new processing techniques are being introduced for the food industry. By applying those novel techniques to food systems, it has been found that the structural and functional properties of food could be altered. Microfluidization which is also known as high pressure homogenization is one of the novel technologies that could be applied in food industry to obtain many beneficial outcomes. High pressure processing is another novel technique that is mainly playing the microbicidal effect. This work is concerned on the possibility of using microfluidization and high pressure processing in food industry based on the experimental findings. These techniques could be used as useful tools in the field of food science and technology.

Food Physics and Food Safety- Some Aspects in Food Processing and Food Quality Control

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.

Comprehensive analysis of advanced glycation end-products in commonly consumed foods:presenting a database for dietary AGEs and associated exposure assessment

Advanced glycation end-products(AGEs)are a group of heterogeneous compounds formed in heatprocessed foods and are proven to be detrimental to human health.Currently,there is no comprehensive database for AGEs in foods that covers the entire range of food categories,which limits the accurate risk assessment of dietary AGEs in human diseases.In this study,we first established an isotope dilution UHPLCQq Q-MS/MS-based method for simultaneous quantification of 10 major AGEs in foods.The contents of these AGEs were detected in 334 foods covering all main groups consumed in Western and Chinese populations.Nε-Carboxymethyllysine,methylglyoxal-derived hydroimidazolone isomers,and glyoxal-derived hydroimidazolone-1 are predominant AGEs found in most foodstuffs.Total amounts of AGEs were high in processed nuts,bakery products,and certain types of cereals and meats(>150 mg/kg),while low in dairy products,vegetables,fruits,and beverages(<40 mg/kg).Assessment of estimated daily intake implied that the contribution of food groups to daily AGE intake varied a lot under different eating patterns,and selection of high-AGE foods leads to up to a 2.7-fold higher intake of AGEs through daily meals.The presented AGE database allows accurate assessment of dietary exposure to these glycotoxins to explore their physiological impacts on human health.

On the Processing and Utilization of Cassava Food in China

Cassava is a vital food crop in the world,and its tuberous roots and leaves have abundant starch,proteins and flavonoids. We can develop multi-functional,multi-purpose cassava food. In China,the food-based processing and utilization of cassava roots and leaves started late in China,but the development is very promising,and the market has great potential. In this paper,we analyze the utilization of cassava roots and leaves in China,and point out the development direction of cassava food processing and utilization in the future,in order to provide a reference for the research and development of cassava processing and utilization technology.

The detection and regulation advances of food allergens

Food allergy has become an important food quality and safety issue,posing a challenge to the food industry and affecting consumer health.On the one hand,from the perspective of food processing industry,the diversity of food raw material ingredients,exogenous additives,and processing forms make the presence of allergens in modern food processing more complex.In addition,due to the lack of allergen identification,effective detection and allergenicity evaluation systems,there are serious deficiencies in the current theories and techniques for food allergen screening and detection,tracking and prediction,intervention and control;On the other hand,from the perspective of public health,meeting consumers'right to know whether there are raw materials containing food allergens in processed foods,and improving the credibility of government and people's satisfaction have become urgent matters;In addition,as people come into contact with more and more new borne novel foods,the probability of food allergy is also increasing.The food safety and health problems induced by increasingly complex,widespread and severe food allergy are difficult to avoid.In view of this,in response to the increasingly serious food allergy issues,this paper introduced the detection methods of food allergens,summarized the reduction and control techniques of food allergens,and elaborated hypoallergenic foods,which aims to provide the basis for preventing and controlling food allergy and ensuring the physical health of food allergy patients.

Mitigation of Mycotoxins during Food Processing:Sharing Experience among Europe and South East Asia

Worldwide the issue of mycotoxins results in economic losses estimated at billions of dollars and toxicological risk for both humans and animals.Preventive measures also include decontamination and mitigation actions that can be carried out through food processing.Several proposals have been tested and illustrated also in scientific papers during the last decades,however clear,easy to implement,practical suggestions and guidelines for process adaptation are much more needed.Europe and South East Asia can find synergies and complementarities moving from processing to analysis,from risk assessment to reduction strategies,from gap-analysis to communication roadmaps.Stakeholders from both Europe and Southeast Asia must then ensure that there is a way to ease and harmonize the regulation in the food supply chain in order to ensure food safety and at the same time facilitate trade in both regions,taking into account of the various landscapes,agrosystems and also different consumer preferences within the countries themselves.Concerning the example of cereals,processing steps cover primary processing(cleaning and milling operations)and secondary processing procedures(such as fermentation and thermal treatments during baking),special attention is devoted to the production of baked goods and to the estimation of processing factors for DON in wheat bread production especially in Europe.With reference instead to the specific context of Asian producers,a case-study focuses on ochratoxin A in coffee in Southeast Asia region,combining the expertise of the farming community,coffee industry and science researchers.The strategy to reduce mycotoxins in a farm setting poses several challenges to coffee farmers:it needs to be analyzed in the context of good agricultural practices,socioeconomic and behavioral factors of both coffee producers and consumers.As the world becomes more globalized,food and feed supply chains also become more complexed and hence,a more comprehensive strategy to ensure food contaminants mitigation is needed.

Development of Micro Food Processing Sector through Food Processing Entrepreneurship in Manipur

Micro Food processing industry is gaining its momentum in the recent years in Northeast India and particularly in Manipur.This sector plays an important role in connecting the bridge between the agricultural production and the entrepreneurship development.The region bestows by the abundance of unique and rich agro and horticultural produce gives schemes and projects also add to the development of this sector and to the food entrepreneur by providing financial,technical,infrastructural and business support.The state sharing its border with the Myanmar has a significant impact on the food processing industry particularly in terms of marketing and trading aspects.Food Entrepreneurs should enhance their work on diversifying the horizons of the value added products,increasing job opportunities,marketing,training and technical skills etc.which will ultimately help in developing the Micro food processing sector in the state.

The New Standards System for Processing Food to Be Proved

It is reported that the work of re-structuring the frame of China nationalstandards system for processing food has been finished with the print and distribution of 2004-2005Development Plan of National Standards for Food (hereinafter Plan). According to the demand of thePlan, there will be great changes among the current national standards and the professionalstandards for processing food, in which some standards will be integrated with others, somestandards will be cancelled, and some will be brought into the new standards system after the reviewof standards. The standards after being changed and the new national standards and the professionalstandards that need to be developed compose the new standards system for processing food.

Factor and Cluster Analysis on the Competitiveness of Agri-food Processing Industry in China

This paper establishes 13 evaluation indicators for the competitiveness of agri-food processing industry,uses factor analysis to evaluate the competitiveness of agri-food processing industry in 31 provinces(cities,autonomous regions)of China,and does cluster analysis to divide these regions into several categories according to the difference in competitiveness,in order to understand the level of competitiveness of agri-food processing industry in China.

Review of the deep learning for food image processing

As deep learning techniques are increasingly applied with greater depth and sophistication in the food industry,the realm of food image processing has progressively emerged as a central focus of research interest.This work provides an overview of key practices in food image processing techniques,detailing common processing tasks including classification,recognition,detection,segmentation,and image retrieval,as well as outlining metrics for evaluating task performance and thoroughly examining existing food image datasets,along with specialized food-related datasets.In terms of methodology,this work offers insight into the evolution of food image processing,tracing its development from traditional methods extracting low and intermediate-level features to advanced deep learning techniques for high-level feature extraction,along with some synergistic fusion of these approaches.It is believed that these methods will play a significant role in practical application scenarios such as self-checkout systems,dietary health management,intelligent food service,disease etiology tracing,chronic disease management,and food safety monitoring.However,due to the complex content and various types of distortions in food images,further improvements in related methods are needed to meet the requirements of practical applications in the future.It is believed that this study can help researchers to further understand the research in the field of food imaging and provide some contribution to the advancement of research in this field.

Effect of Ultra High Pressure Processing on the Particle Characteristics of Lotus-seed Starch

In this paper, the time dependent effects of various pressure treatments on the characteristics of lotus-seed starch which was modified by ultra-high pressure （UHP） were investigated. The results showed that the polarization cross of lotus-seed starch granules was weakening gradually with increasing the treatment time, which indicated the termination of their ordered crystallite structures. The morphologies of granules were collapsed once the UHP was kept at 500 MPa for 60 minutes. The particle size analysis demonstrated that the granule size and distribution of lotus-seed starches increased as the treatment time was prolonged. X-ray diffraction studies showed that the intensity of the feature diffraction peaks of starch decreased and eventually disappeared with increasing the treatment time, and B-type transformation pattern was observed. The Fourier transform infrared spectra （FTIR） analysis of starch showed that the UHP is a physical modification processing because no new groups formed. The research showed that UHP processing at certain degree is capable to achieve the modification of lotus-seed starch. It is of significance for the deep processing of lotus-seed products.

Polyphenols, Carotenoids, Vitamin C Content in Tropical Fruits and Vegetables and Impact of Processing Methods

Thirty-five fruits and seventeen vegetables from Martinique were evaluated for total phenol content (TPC), Vitamin C and carotenoid content. TPC, Vitamin C and carotenoid contents ranged from 11.7 to 978.6 mg/100g, 0.1 to 2853.8 mg/100g and 9.7 to 9269.7 μg/100g respectively. Fruits and vegetables from Martinique have equivalent or higher TPC, Vitamin C and carotenoid contents than fruits and vegetables from temperate climates. Cashew apple had high values for all three parameters (55.8 mg/100g of Vitamin C, 603 mg/100g of TPC and 924 μg/100g of carotenoids). Bassignac mango and mamey apple had the highest carotenoid contents, with 3800.3 and 3199.7 μg/100g respectively. Acerola had the highest Vitamin C and polyphenol contents with 2853.8 μg/100g and 727.4 mg/100g respectively. Pigeon peas had high values for all three parameters (569.2 mg/100g of Vitamin C, 978.6 mg/100g of TPC and 364.3 μg/100g of carotenoids). Pumpkin and watercress had the highest carotenoid content, with 9269.7 and 4339 μg/100g respectively. TPC, Vitamin C and carotenoid content were significantly impacted by processing techniques. TPC, Vitamin C and carotenoid contents decreased by up to 75.78%, 100% and 70.18% respectively, depending on the processing technique used.

Iodine Content of Processed Foods and Condiments Sampled in China, 2017-2019

Introduction: Facing the challenge of increasing consumption of processed foods in China, along with the demand for salt reduction, and dynamic adjustment of universal salt iodization (USI) policy, it is necessary to timely evaluate the distribution of iodine content in processed foods and condiments, so as to provide more accurate data for population dietary iodine intake assessment. Methods: From markets in 6 cities and e-commerce platforms, cereal, tuber, legume, meat, fish, egg, and dairy products, and condiments, consumed by volunteers who attended in iodine intake investigation, and top selling products in particular with well-noted brands were preferentially sampled during 2017 to 2019. After being mixed and homogenized, each sample was detected by ICP-MS method. The range and medium of iodine content in each type of product were given. Results: After merging samples with close value in the same style of the same brand, and screening out samples with no added salt or low sodium content (≤120 mg/100g), total 725 data were sub-grouped and analyzed. In comparison with the 95th percentile of the iodine distribution in relative nature source, assessed by our previous study, nearly 77% of products made from grains, potatoes, beans, nuts, livestock and poultry meat were presumed to be processed with iodized salt. In somewhat, related with sodium value marked on food labeling, the median iodine ranged from 1.1 mg/100g to 149 mg/100g. The variation of iodine in egg, milk and fish made products, and seaweed or with seaweed products was greatly affected by the background of ingredients, the median content most floated between 12.8 mg/100g and 86.8 mg/100g, even up to 1800 mg/100g in seasoned seaweed. Based on the frequency of iodine digital and the ratio of iodine to sodium, it was speculated that nearly 90% of soy sauce and 73.5% of other seasonings like vinegar, sauce, paste, etc., were not added iodized salt, with overall median iodine 4.0 mg/100g and 12 mg/100g respectively. Conclusion: Using iodized salt in processed foods is an approach of USI police. Affected by the nature backgrounds of ingredients composed, the amount of salt used, and the regulated fortification level, iodine content in each kind of product varied largely. It’s important to establish a monitoring system in processed foods, as well as fortification salt, to control the benefit and risk of iodine health.

Measuring potential food productivity for different areas in Songnen Plain based on analytic hierarchy process

The improved analytic hierachy process method was utilized in this paper,and a variety of factors influencing the food production were classified into several interrelated orderly objectives layers;based on the works above,this paper made an scientific assessment on the influencing factors of food production and production potential of the various regions in the Songnen Plain.The weights and composite indices were calculated with the method of solving weight by AHP's accumulation factor sequence evaluating data,and were processed by single-level sorting and general sorting.The result showed that,the region of Changchun had the biggest potential for improving food production,but smallest for Heihe region.The key reason for the food production discrepancy of a variety of regions in Songnen Plain is the differences in scale of production and climatic conditions,the weight coefficients of which are 0.3654 and 0.2742;however,the weight coefficients of agricultural science and technology investment is very low just 0.1703,which should be increasted in the future.

Effect of the Various Processed Food of the Far North Cameroon on the Glycemic Index

Metabolic Syndrome (MS) has reached a pandemic proportion and has an impact on the incidence and severity of cardiovascular pathologies. This study was conducted to evaluate the effect of different processed food commonly consumed in Maroua (Far North Region, Cameroon) on the Glycemic Index (GI). To ameliorate the follow up of MS and population’s nutrition education, a survey was conducted among 200 families. The ten most consumed meals were selected after a food survey among 200 families. The meals were mostly made of a vegetable soup associated to a high carbohydrate staple. Vegetables and cereals were processed according to the food survey results. Then, a food tolerance test was performed on 30 male volunteers living in the same region. Among them, 12 were selected with an average age of 28.25 and a mean BMI of 19.63. They were studied on separate occasions in the morning after an overnight fast. After fasting, blood glucose was taken before and (15, 30, 45, 60, 90 and 120 minutes) after eating a test meal compared to sucrose and glucose solution (33.33%) used as reference. Glycemic response curves were used to calculate the gi of each meal. Results show that GI of the tested meals varied significantly (p < 0.05) between 20 and 79. Red millet porridge with kelenkelen-beans (Cochorus oletorius-Vigna unguiculata) sauce and red millet porridge with kelenkelen-peanut (Cochorus oletorius-Arachis hypogea) sauce exhibited the lowest GI. The highest GI was observed in corn porridge associated with fresh okra (Hibuscus esculentus) or with tasba (Cassia tora)-okra-beans sauce.