Produce CLA-rich soy oil by photo-isomerization.
Conjugated linoleic acid (CLA) is naturally found in dairy and beef
products at 0.2% to 2% of total fat content. However, in order for us to
obtain optimum CLA levels, more animal fat would have to . . .
Executives ... FYI.
Starch lipid composites consist of a stable suspension of
microscopic lipid droplets in a starch dispersion or gel. They have the
outward appearance of the cooked starch product but incorporate . . .
Question folic acid fortification.
Scientists at the U.K.'s Institute of Food Research (IFR)
believe there may be consequences to fortifying flour with folic acid,
based on new evidence of how it is absorbed by the body. In May, . . .
Sonication aids oxidative stability of roasted peanuts.
Power ultrasound has been used for many years in industrial
applications. Over the last decade or so, interest has increased in its
potential for use over a much wider range of chemistry and . . .
Carbon monoxide, high-oxygen packaging may impact beef strip loin
quality.
Carbon monoxide (CO), which can be used as a modified atmosphere
packaging (MAP) gas, has the potential to extend the color shelflife of
case-ready beef. Scientists at the University of Illinois . . .
Whey proteins dominate the air-water interface in protein
mixtures.
Protein foams are an integral component of many foods. They play an
important role in determining the quality of a product. Egg white
protein (EWP) has been historically used as a foaming agent . . .
Pressure-modified whey protein concentrate may have little impact
on ice cream flavor.
There is an increase in whey protein concentrate's (WPC)
flavor binding affinity after it is treated with high hydrostatic
pressure. Scientists at Washington State University came to . . .
Drying conditions, product characteristics impact ingredient
behavior.
There has been greater emphasis on improving the nutritional
profile of foods. For instance, extruded snack foods, which are mostly
starch-based, high-energy, low-nutrient-dense foods, may . . .
Significant changes occur in phenolic profiles, antioxidant
activity during chocolate processing.
Studies have shown that phenolic compounds are present in cocoa and
chocolate at significant levels, even greater than those found in tea
and wine. Nowadays, there is much interest in phenolics . . .
Scientists developing bread rich in beta-glucan.
Guests visiting the laboratory of USDA-ARS chemist Abdellatif
Mohamed might be surprised by the smell of fresh-baked bread, rather
than chemicals. Mohamed is indeed baking soft white bread that . . .
Chemical preservatives extend the shelf life of hummus.
Hummus is one of the most popular traditional foods in Jordan and
other Middle Eastern countries. It is prepared by mixing boiled
chick-pea with tahineh, which are ground roasted sesame seeds. . . .
Executives ... FYI.
Emulsifiers are known to promote fat destabilization during the
freezing of ice cream and enhance the product's texture. However,
no information has been available about the role that stabilizers . . .
Novel hemicellulases impact baked quality.
As you may know, hemicellulases are enzymes that act on
hemicellulose, a polymer of pentose sugars. They are mainly used as an
ingredient when baking to improve the quality of dough, improve . . .
Apply mass transfer analysis to product engineering.
Food engineering is associated with the operation and maintenance
of food processing plants as well as research involving process design.
The applications of engineering in food handling, . . .
Software optimizes new technology search, addresses market
needs.
Business revolves around matching market needs with products,
technologies and services. Often the first step we take in attempting to
make this match involves performing an internet search. But . . .
Microwaves expand high-fiber, high-protein dairy matrix.
The microwave expansion of glassy, low-moisture and extruded
starch-based products has been widely studied in the industry. However,
there has not been much research on the microwave expansion . . .
Physicochemical changes can be delayed during product
storage.
The stability of food products is of paramount importance during
their storage. It is possible to dry fruit and fruit products by using
such methods as spray-drying or freeze-drying.
Avocado and . . .
Extend fruit post-storage quality.
A mushy apple makes a disappointing snack. Despite extensive
precautions taken to properly store freshly picked fruit and market it
to consumers in a timely fashion, mushy apples cannot be . . .
Vacuum frying optimizes quality of fruit-and vegetable-based
snacks.
Consumers are demanding more high-quality ready-to-eat fruits and
vegetables that do not contain any artificial preservatives. Vacuum
frying has the potential to produce healthier snacks that offer . . .
New bacteria test could improve quality of fruit and vegetable
juice.
Increasingly, food and beverage products are being scrutinized for
better quality. Scientists at the University of Missouri-Columbia have
developed a rapid, reliable and efficient technique to . . .
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