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At least 19 recordsLinked to original sources
PubMed1998

Analysis of hopanoids in bacteria involved in food technology and food contamination.

Hopanoids are pentacyclic triterpenoids which are believed to act as reinforcers of membranes in certain prokaryotic microorganisms. A rapid and sensitive method for their screening in bacteria was elaborated, involving extraction of nonsaponifiable lipids and the analysis by gas chromatography-mass spectrometry, selectively monitoring the ion of m/z = 191. Using the method, hopanoids were detected in strains of Acetobacter pasteurianus, but were found to be absent in lactic acid bacteria (Lactobacillus spp., Lactococcus spp.) and in food-contaminating bacteria (Salmonella spp., Listeria spp., Yersinia spp. and others).

Bacteria↗
PubMed1985

Food technology.

Explore the source record for details and available documents.

Food Additives↗
PubMed2004

Food technology: challenge for health promotion.

The food technology has brought countless benefits to today's food supply. Despite its many positive contributions, it has also brought unintended negative consequences. It is the time to mobilize the food technology to help the food supply more secure, safer and healthier, and here three possible approaches are foreseeable: First, we should continue to improve the conventional technologies. Many wholesome foods have been prepared and preserved using natural materials simply by fermentation. Second, we have to enhance the minimal processing as much as applicable. Third, new ingredients, intelligent packaging and functional foods should be explored to improve food supply and health. Today, consumer interest in the functional foods has been increased tremendously, and the future of food lies in the functional foods. However, the situations in the developing world are different from this. As food resource is limited in this region, food technology has to be emphasized to increase food supply. To help solve such complex problems, not only new technologies, but also conventional technologies have to be mobilized. Simultaneously, even higher technical capabilities have to be built up by applying new findings from the related disciplines to allow the food technology to play its vital role.

Food Handling↗
PubMed1998

Modifications of allergenicity linked to food technologies.

The prevalence of food allergies (FA) has increased over the past fifteen years. The reasons suggested are changes in dietary behaviour and the evolution of food technologies. New cases of FA have been described with chayote, rambutan, arguta, pumpkin seeds, custard apple, and with mycoproteins from Fusarium.... Additives using food proteins are at high risk: caseinates, lysozyme, cochineal red, papaïn, alpha-amylase, lactase etc. Heating can reduce allergenicity or create neo-allergens, as well as storage, inducing the synthesis of allergenic stress or PR proteins. Aeroallergens (miles, moulds) contaminate foods and can induce allergic reactions. Involuntary contamination by peanut proteins on production lines is a problem which is not yet solved. Genetically modified plants are at risk of allergenicity, requiring methodological steps of investigations: the comparison of the amino-acid sequence of the transferred protein with the sequence of known allergens, the evaluation of thermo degradability and of the denaturation by pepsin and trypsin are required, as well as the study with sera from patients allergic to the plant producing the gene. The combination of enzymatic hydrolysis, heating, or the development of genetically modified plants may offer new alternatives towards hypoallergenic foods (57 references).

Allergens↗
PubMed1979

[Manpower training at the Institute of Nutrition and Food Technology].

The Institute of Nutrition and Food Technology (INTA) of the University of Chile was established in 1976. Its functions are, among others, to study the country's nutritional problems, conduct research into measures for improving the nutritional status of the community, and train researchers and professionals, technical, and auxiliary staff in the nutrition field. Since 1977 the Institute has operated as an associated center of the United Nations University (UNU) in the area of human needs and, as such, carries out research in food and nutrition problems, provides training and education to UNU fellows, collaborates in the establishment of a worldwide network of institutions interested in the problem of world hunger, and advises UNU on the conduct of occupational training and research programs. This article refers more specifically to the teaching functions of INTA and describes its undergraduate and graduate activities and pedagogical training for nutrition instructors.

Academies and Institutes↗
PubMed1980

[Current status of higher education of food technology in Argentina, with reference to the place of nutrition in study plans].

A survey of federal and private universities where Food Technology courses can be taken was carried out. According to the length of the studies, the courses were classified as "technical-intermediate" (up to four years) or "superior" (over four years). At present there are six federal and three private universities where Food Technology courses are offered (Table 1). From the discussion of the professional profile of the Food Technologist it was concluded that the curricula of "superior" courses should have a 100-hour course of Nutrition. General and specific objectives of a model Nutrition course are outlined.

Argentina↗
PubMed2004

Contemporary food technology and its impact on cuisine.

This article contains a general review of current food technologies and their effect on the quality and safety of foods. The uses of these technologies in the context of current and projected world population, urbanization prevention of food losses, preservation and trade of foods, domestically and internationally are briefly reviewed. Technologies discussed are related to food storage, refrigeration, frozen foods, milling and baking, canning, pickling, extrusion processes, fermentation, and to foods and food ingredients such as fruits and vegetables, animal products, fat and oils, canned products, and food additives.

China↗
PubMed2002

The allergenicity of soybean-based products is modified by food technologies.

BACKGROUND: Numerous products based on soybean are available and various food technologies are applied for their production. The allergenicity of natural soybean may be modified by these treatments. OBJECTIVES: To compare the allergenicity of native soybean proteins with those of soy milk and texturized protein products. To show additional allergens. METHODS: Three commercial products and two infant formulas were studied: Soybean flour, soy milk, texturized soy proteins, two infant formulas; the first containing total proteins and the second containing a soy protein hydrolysate. Sera from 9 patients allergic to soy protein were tested by immunoblotting (IB). IB inhibition was achieved by incubating sera with protein extract from soybean flour. RESULTS: The SDS-PAGE profile of soybean flour protein and soy milk showed a difference in the proportions of the various protein fractions, with a higher concentration of 37-kD protein in flour and 33-kD protein in milk. Infant formula 1 contained proteins with a molecular weight below 28 kD. The texturized extract contained high proportions of 31- to 34- and 38-kD proteins. Immunoblotting revealed a lack of allergenicity in infant formula. Sera recognizing the 38- and 50-kD proteins in texturized soy protein also recognized the 37- and 49-kD proteins in soybean flour and in soy milk, suggesting a protein glycation by texturization processes. The 30- to 34-kD band in texturized proteins was devoid of any allergenicity. This study seems to indicate that the 30-kD allergen (Gly m Bd 30) disappears during the production of texturized soy protein. CONCLUSION: All technologies applied to soybean-based products induce striking variation in the protein profile and allergenicity. Texturized protein could lack the major allergen Gly m Bd 30. Further studies or texturization might generate modified technologies in order to create hypoallergenic texturized proteins.

Adolescent↗