Montmorillonite improves water vapor barrier of some low-moisture
packaging systems.
A product's storage stability addresses one of the foremost
problems faced by processors-how to stabilize a food once it is
harvested. The purpose of storage stability testing is to . . .
Infrared radiation inhibits browning of dried bananas.
The browning of fruits during the drying process impacts product
quality and is a major concern. The enzyme polyphenol oxidase (PPO)
appears to be the main cause of browning in bananas.
A drying . . .
Substitute toasted soy flakes in bread to improve its nutritional
value.
While soy is considered good for you, one of the major drawbacks
for using it in foods is its beany flavor. Various approaches have been
used to improve the flavor of soy, including different . . .
Solid-state yeast fermentation optimizes properties of hard wheat
bran.
Eating foods rich in bran became somewhat of a health craze about
two decades ago with the massive promotion of bran cereals and granola.
In the late 1980s, oat products in all shapes and sizes . . .
Executives ... FYI.
To make the most of expensive and sensitive ingredients in foods as
well as pharmaceuticals, it is important that ingredient stability is
high and that release of the active component occurs within . . .
Degradation of folate limited in vegetables.
Folates of the vitamin B family play an important role in the
metabolism of amino and nucleic acids. Not consuming enough folate can
potentially lead to several disorders, cancers and diseases. . . .
Technique removes functional beta-casein from milk.
Beta-casein, a component of milk, is a potent emulsifier suitable
for use in a variety of products. Although reducing the concentration of
beta-casein in milk prior to cheese-making improves the . . .
Nanolevel solubilization technology.
You may want to consider a nanotechnology approach to creating
ingredient delivery systems. More and more companies are harnessing
nanotechnology to deliver their ingredients.
Zymes LLC, . . .
Generate nanotubes from milk protein for encapsulation, gelling
applications.
Nanotubes are nanometer-scale wire-like structures. The milk
protein alpha-lactalbumin can self-assemble into nanotubes, after the
molecule has been partially hydrolyzed by a serine protease. . . .
RFID technology to find broad markets.
Scientists at Mid-Sweden University have initiated a research
project focusing on printed electronics and radio frequency
identification (RFID) technology. With the help of radio waves, many
items . . .
Unique volatile compounds may help generate sweetness in Borneo
oranges.
The Pontianak orange--Citrus nobilis var. microcarpa--is the
sweet-flavored orange originally cultivated on the Borneo island of
Indonesia. This cultivar is well known by Indonesians for its . . .
Optimize flavonoid production through metabolic
engineering.
Flavonoids are plant polyphenols most commonly known for their
antioxidant activity. The flavonoid pathway leads to the formation of
phenolic compounds that have several biological functions. . . .
Microwave blanching impacts flavor compounds in peanuts.
Previous studies have shown that the use of a continuous microwave
system for blanching peanuts can reduce processing time, compared to
using a traditional hot air, multi-zone oven. However, at . . .
Reduce photo-oxidation off-flavor by using iridescent
films.
Transparent packaging provides little protection from
photo-oxidation--oxidation reactions induced by light--that can lead to
the production of off-odor and flavor compounds in food. . . .
Executives ... FYI.
Scientists have discovered an antibiotic-producing enzyme in oats
that could be used to protect major cereal crops from fungal diseases.
The researchers found that an enzyme from oats, Sad2, helps . . .
Polyphenol in green tea has cell-protecting capacity.
Green tea is one of the most popular and widely consumed beverages.
It offers significant biological and pharmacological activity. Among the
various bioactive ingredients found in green tea, the . . .
Peanut concentrate could be alternative emulsifier.
It appears that peanut protein concentrate could provide food
processors with an alternative emulsifying ingredient. Research by
scientists at North Carolina A&T State University indicates . . .
Pre-fermentation juice treatments offer alternative to
sulfiting.
Hard cider is made by the yeast fermentation of apple juice and
represents a small but growing portion of the market for alcoholic
beverages. This market niche offers an alternative utilization of . . .
Novel enzyme immobilization technique uses energy-curable
materials for bioactive packaging.
Enzymes improve the quality, performance and appearance of food.
Incorporating enzymes within a packaging material, sometimes referred to
as bioactive packaging, is a niche area in the field of . . .
Inulin, isomalt lead to yogurt ice cream alternative.
Yogurt ice cream offers sensory and physical properties that are
similar to those of ice cream and yogurt. Yogurt adds a pleasing
liveliness to ice cream and makes it very refreshing too.
The aim . . .
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