Influence of the fiber from agro-industrial co-products as functional food ingredient on the acceptance, neophobia and sensory characteristics of cooked sausages.

Science.gov (United States)

Díaz-Vela, Juan; Totosaus, Alfonso; Escalona-Buendía, Héctor B; Pérez-Chabela, M Lourdes

2017-02-01

The sensory analysis of new products is essential for subsequent acceptance by consumers, moreover in the functional food market. The acceptance and food neophobia of cooked sausages formulated with cactus pear fiber or pineapple pear fiber, as functional ingredient, was complemented with a sensory characterization by R-index and qualitative descriptive analysis (QDA). Female consumers aged between 40 and 50 years showed greater interest in the consumption of healthy foods, with a higher level of food neophobia towards pineapple fiber sausages. R-index for taste was higher in pineapple fiber samples. Cactus pear fiber samples presented higher R-index score for texture. In QDA, color, sweet, astringent and bitter flavors, pork meat smell and a firm and plastic texture were significant, with a good relationship (38%) between the evaluated attributes. Sensory attributes are important on the acceptance and neophobia of functional foods like cooked sausages with fruit peel fiber as functional ingredient.

Food Supplement Reduces Fat, Improves Flavor

Science.gov (United States)

2007-01-01

Diversified Services Corporation, seeking to develop a new nutritional fat replacement and flavor enhancement product, took advantage of the NASA Glenn Garrett Morgan Commercialization Initiative (GMCI) for technology acquisition and development and introductions to potential customers and strategic partners. Having developed and commercialized the product, named Nurtigras, the company is now marketing it through its subsidiary, H.F. Food Technologies Inc. The Nutrigras fat substitute is available in liquid, gel, or dry form and can be easily customized to the specific needs of the food manufacturer. It is primarily intended for use as a partial replacement for animal fat in beef patties and other normally high-fat meat products, and can also be used in soups, sauces, bakery items, and desserts. In addition to the nutritional benefits, the fat replacement costs less than the food it replaces, and as such can help manufacturers reduce material costs. In precooked products, Nutrigras can increase moisture content and thereby increase product yield. The company has been able to repay the help provided by NASA by contributing to the Space Agency's astronaut diet-the Nutrigras fat substitute can be used as a flavor enhancer and shelf-life extender for food on the ISS.

Updated procedure for the safety evaluation of natural flavor complexes used as ingredients in food

NARCIS (Netherlands)

Cohen, Samuel M.; Eisenbrand, Gerhard; Fukushima, Shoji; Gooderham, Nigel J.; Guengerich, F.P.; Hecht, Stephen S.; Rietjens, Ivonne M.C.M.; Davidsen, Jeanne M.; Harman, Christie L.; Taylor, Sean V.

2018-01-01

An effective and thorough approach for the safety evaluation of natural flavor complexes (NFCs) was published in 2005 by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). An updated procedure is provided here, which maintains the essential concepts of the use of the

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

Science.gov (United States)

Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

2014-01-01

Simple Summary The results of this research indicate that processing (baked vs. extruded) plays an important role in determining pet food product texture. In addition, raw ingredients (fresh meat vs. meal-based) did not consistently affect product sensory characteristics. These results may help pet food technologists better understand factors that affect palatability. Abstract The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods. PMID:26480040

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin

NARCIS (Netherlands)

Chadare, Flora J.; Madode, Yann E.; Fanou-Fogny, Nadia; Kindossi, Janvier M.; Ayosso, Juvencio O.G.; Honfo, S.H.; Kayodé, A.P.P.; Linnemann, Anita R.; Hounhouigan, D.J.

2018-01-01

This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional

Ultrasonic Recovery and Modification of Food Ingredients

Science.gov (United States)

Vilkhu, Kamaljit; Manasseh, Richard; Mawson, Raymond; Ashokkumar, Muthupandian

There are two general classes of effects that sound, and ultrasound in particular, can have on a fluid. First, very significant modifications to the nature of food and food ingredients can be due to the phenomena of bubble acoustics and cavitation. The applied sound oscillates bubbles in the fluid, creating intense forces at microscopic scales thus driving chemical changes. Second, the sound itself can cause the fluid to flow vigorously, both on a large scale and on a microscopic scale; furthermore, the sound can cause particles in the fluid to move relative to the fluid. These streaming phenomena can redistribute materials within food and food ingredients at both microscopic and macroscopic scales.

Development and acceptability of ready-to-use supplementary food made of local food ingredients for preventing and treating moderate acute malnutrition (contributed paper)

International Nuclear Information System (INIS)

Islam, M Munirul; Ahmed, Tahmeed; Choudhury, Nuzhat; Hossain, M Iqbal; Alam, Md. Shafiqul Alam; Schumacher, Britta; De Pee, Saskia; Muiruri, Juliana; Fuli, Rachel; Parveen, Monira; Tangsuphoom, Nattapol; West, Keith; Christian, Parul

2014-01-01

Full text: Background and objectives: Inadequate energy and micronutrient intake during childhood is a major public health problem in many developing countries including Bangladesh, particularly in food insecure communities. Locally produced ready-to-use supplementary food (RUSF) can improve growth, development and micronutrient status of children. The study was conducted to develop recipes for RUSF based on locally available food ingredients and to test their acceptability among children. Methods: A checklist was prepared of available and commonly consumed food ingredients that have the potential of being used for RUSF. Linear programming was used to determine possible combinations of ingredients and required micronutrient premix composition, and samples were prepared in the icddr,b food-processing lab. To test the acceptability of the RUSF recipes compared to Pushti-packet (a cereal based food-supplement), an acceptability trial was conducted among 90 children aged 6-18 months in a slum in Mirpur, Dhaka, Bangladesh. The mothers were asked to rate the color, flavor, mouth-feel, and overall liking of the RUSF by using a 7-point hedonic scale (1 = dislike extremely, 2 = dislike moderately, 3 = dislike, 4 = neither dislike nor like, 5 = like slightly, 6 = like moderately, 7 = like extremely). Results: Two RUSFs were developed, one based on rice and lentils and the other one on chickpea. Mean response for each sensory quality of all products was more than 6. The two RUSFs scored significantly better compared to Pushti-packet in terms of ‘overall liking’. Children were offered 50g of food and they consumed (mean+SD) 26.1±15.1g RUSF and 17.1±14.3g Pushti-packet which took them 20.9±9.6 minutes. There was no significant difference between two RUSF consumption, but there was a significant difference between chickpea-based RUSF and Pushti-packet (28.4 vs.17.1g) consumption. Conclusions: Locally available food ingredients were used to develop RUSFs for preventing and

Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS

DEFF Research Database (Denmark)

Hansen, Anne-Mette Sølvbjerg; Frandsen, Henrik Lauritz; Fromberg, Arvid

2015-01-01

A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers the naturalness of a raspberry...... flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. 27 food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry...... distribution of the R and S isomer. Two products were labelled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products labelled to contain both raspberry juice and flavor showed...

The Role of the Dynamic Sensory Perception in the Reformulation of Shakes: Use of TDS for Studying the Effect of Milk, Fiber, and Flavor Addition.

Science.gov (United States)

Tomadoni, Barbara; Fiszman, Susana; Moreira, María R; Tarrega, Amparo

2018-01-01

Various factors need to be taken into account when reformulating a food or beverage. The food components, not only macronutrients but also minor ingredients such as flavoring agents, could affect the perception of the sensory sensations, importantly their dynamic aspects, as rising and duration, which are not normally considered. The novelty of this approach is the study of the effects of the addition of several ingredients (fiber, extra milk powder, and strawberry flavoring) on the dynamic perception of a food item (strawberry shakes) using the temporal dominance of sensations (TDS) technique. The occurrence and duration of the key sensory sensations (acid, natural strawberry flavor, thick, sweet, candy strawberry flavor, and milk flavor) extracted from the TDS curves were analyzed and linked to the composition factors and liking and expectations of satiety scores. For example, the addition of flavoring increased the liking scores (increments ranging from 0.3 to 1.1) that was linked to the attenuation of acid sensation; and the addition of extra milk powder increased the expectation of satiety scores (increments ranging from 0.5 to 0.7) that was linked to the perception of early thick sensation in the mouth. In general, the more complex sensory profiles the higher liking and expectations of satiety. This work is a case study on how temporal sensory methods can contribute important information on the actual perception of food during consumption. Depending on the ingredients added these sensory properties appear at different times and with different dominance during evaluation affecting liking or fullness expectations. In consequence, the temporal sensory properties should be taken into account when designing or reformulating food. © 2017 Institute of Food Technologists®.

Safety aspects of the production of foods and food ingredients from insects.

Science.gov (United States)

Schlüter, Oliver; Rumpold, Birgit; Holzhauser, Thomas; Roth, Angelika; Vogel, Rudi F; Quasigroch, Walter; Vogel, Stephanie; Heinz, Volker; Jäger, Henry; Bandick, Nils; Kulling, Sabine; Knorr, Dietrich; Steinberg, Pablo; Engel, Karl-Heinz

2017-06-01

At present, insects are rarely used by the European food industry, but they are a subject of growing interest as an alternative source of raw materials. The risks associated with the use of insects in the production of foods and food ingredients have not been sufficiently investigated. There is a lack of scientifically based knowledge of insect processing to ensure food safety, especially when these processes are carried out on an industrial scale. This review focuses on the safety aspects that need to be considered regarding the fractionation of insects for the production of foods and food ingredients. © 2016 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Electrostatic separation for functional food ingredient production

NARCIS (Netherlands)

Wang, J.

2016-01-01

Summary

Dry fractionation is a promising alternative to wet extraction processes for production of food ingredients, since it uses hardly any water, consumes less energy and retains the native functionality of the ingredients. It combines milling and dry separation to

Overview of Food Ingredients, Additives and Colors

Science.gov (United States)

... In addition to maintaining the quality of the food, they help control contamination that can cause foodborne illness, including life-threatening ... still be considered safe. Regulations known as Good Manufacturing ... limit the amount of food ingredients used in foods to the amount necessary ...

The effect of homogenization pressure on the flavor and flavor stability of whole milk powder.

Science.gov (United States)

Park, Curtis W; Drake, MaryAnne

2017-07-01

Flavor is one of the key factors that can limit the application and shelf life of dried dairy ingredients. Many off-flavors are caused during ingredient manufacture that carry through into ingredient applications and decrease consumer acceptance. The objective of this research was to investigate the effect of homogenization pressure on the flavor and flavor stability of whole milk powder (WMP). Whole milk powder was produced from standardized pasteurized whole milk that was evaporated to 50% solids (wt/wt), homogenized in 2 stages with varying pressures (0/0, 5.5/1.4, 11.0/2.8, or 16.5/4.3 MPa), and spray dried. Whole milk powder was evaluated at 0, 3, and 6 mo of storage at 21°C. Sensory properties were evaluated by descriptive analysis. Volatile compounds were analyzed by sorptive stir bar extraction with gas chromatography-mass spectrometry. Fat globule size in condensed whole milk and particle size of powders were measured by laser diffraction. Surface free fat, inner free fat, and encapsulated fat of WMP were measured by solvent extractions. Phospholipid content was measured by ultra-high-performance liquid chromatography-evaporative light scattering. Furosine in WMP was analyzed by ultra-high-performance liquid chromatography-mass spectrometry. Increased homogenization pressure decreased cardboard and painty flavors, volatile lipid oxidation compound concentrations, fat globule size in condensed milk, surface free fat, and inner free fat in WMP. Encapsulated fat increased and phospholipid-to-encapsulated fat ratio decreased with higher homogenization pressure. Surface free fat in powders increased cardboard flavor and lipid oxidation. These results indicate that off-flavors were decreased with increased homogenization pressures in WMP due to the decrease in free fat. To decrease off-flavor intensities in WMP, manufacturers should carefully evaluate these parameters during ingredient manufacture. Copyright © 2017 American Dairy Science Association. Published

Results with Complementary Food Using Local Food Ingredients.

Science.gov (United States)

Ahmed, Tahmeed; Islam, Munirul; Choudhury, Nuzhat; Hossain, Iqbal; Huq, Sayeeda; Mahfuz, Mustafa; Sarker, Shafiqul Alam

2017-01-01

Appropriate complementary food is a must for optimum growth of infants and children. The food should be diverse and be given in sufficient quantities 2-4 times a day depending upon age. Poverty, food insecurity, and lack of awareness regarding the choice of nutritious food ingredients are deterrents to optimum complementary feeding. In Bangladesh, 77% of children do not receive appropriate complementary food and, hence, the high prevalence of childhood malnutrition. We developed ready-to-use complementary foods (RUCFs) using locally available food ingredients, rice/lentil and chickpea, which conform to standard specifications. These foods were found to be acceptable by children and their mothers compared to the Pushti packet, the cereal-based supplement used in the erstwhile National Nutrition Program of Bangladesh. In a cluster-randomized community-based trial in rural Bangladesh among more than 5,000 children, the efficacy of rice/lentil- and chickpea-based RUCFs was compared with another commonly used supplementary food called wheat-soy blend++ (WSB++) and a commercial product called Plumpy'doz. Deceleration in length for age was significantly lower (by 0.02-0.04/month) in the rice/lentil, Plumpy'doz, and chickpea groups compared to the control group at 18 months of age. Weight-for-length z-score decline was lower only in Plumpy'doz and chickpea groups. WSB++ was not different from the control group. In children who received chickpea RUCF or Plumpy'doz, the prevalence of stunting was 5-6% lower at 18 months. These foods can be used to prevent or treat malnutrition among children, particularly those from food-insecure households. © 2017 Nestec Ltd., Vevey/S. Karger AG, Basel.

Resource factor in production of quality and safe flavored food

Directory of Open Access Journals (Sweden)

Наталія Епінетівна Фролова

2015-07-01

Full Text Available Research of methods for establishing authenticity of essential oil of cumin and dill based on optical isomerism of components is presented in the article.In modern food technology more often used frozen raw, concentrates fruit and vegetables, growing issue of healthy products and this all require the use of flavors. Synthetic flavors can be dangerous to the human body. Usage of counterfeit natural flavors is dangerous.

Food Production and Processing Considerations of Allergenic Food Ingredients: A Review

Science.gov (United States)

Alvarez, Pedro A.; Boye, Joyce I.

2012-01-01

Although most consumers show no adverse symptoms to food allergens, health consequences for sensitized individuals can be very serious. As a result, the Codex General Standard for the Labelling of Prepackaged Foods has specified a series of allergenic ingredients/substances requiring mandatory declaration when present in processed prepackaged food products. Countries adhering to international standards are required to observe this minimum of eight substances, but additional priority allergens are included in the list in some countries. Enforcement agencies have traditionally focused their effort on surveillance of prepackaged goods, but there is a growing need to apply a bottom-up approach to allergen risk management in food manufacturing starting from primary food processing operations in order to minimize the possibility of allergen contamination in finished products. The present paper aims to review food production considerations that impact allergen risk management, and it is directed mainly to food manufacturers and policy makers. Furthermore, a series of food ingredients and the allergenic fractions identified from them, as well as the current methodology used for detection of these allergenic foods, is provided. PMID:22187573

Indigenous food ingredients for complementary food formulations to combat infant malnutrition in Benin: a review.

Science.gov (United States)

Chadare, Flora J; Madode, Yann E; Fanou-Fogny, Nadia; Kindossi, Janvier M; Ayosso, Juvencio Og; Honfo, S Hermann; Kayodé, Ap Polycarpe; Linnemann, Anita R; Hounhouigan, D Joseph

2018-01-01

This paper reviews indigenous Beninese food resources as potential ingredients for complementary infant foods with the aim to develop affordable formulations for low-income households in each agro-ecological zone of the country. Potential ingredients were selected on their documented nutritional value. The selected foods encompass 347 food resources, namely 297 plant products from home gardens or collected from natural vegetation and 50 animals, either domesticated or from the wild. The compiled data reveal that the distribution of the available food resources was unbalanced between agro-ecological zones. Only a few animal ingredients are obtainable in northern Benin. Most resources are seasonal, but their availability may be extended. A high variation was observed in energy and nutrient contents. Antinutritional factors were identified in some resources, but processing techniques were reported to reduce their presence in meals. In general, ingredients from local tree foods (Adansonia digitata, Parkia biglobosa) were adequate as sources of nutrients for complementary infant foods. Based on this review, local foods for the development of complementary food formulas for Beninese infants and children may be selected for each agro-ecological zone. The approach used is exemplary for other sub-Saharan African countries in need of complementary infant foods. © 2017 Society of Chemical Industry. © 2017 Society of Chemical Industry.

Authenticity of raspberry flavor in food products using SPME-chiral-GC-MS.

Science.gov (United States)

Hansen, Anne-Mette S; Frandsen, Henrik L; Fromberg, Arvid

2016-05-01

A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)-α-ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mixture. Twenty-seven food products containing raspberry flavors where investigated using SPME-chiral-GC-MS. We found raspberry jam, dried raspberries, and sodas declared to contain natural aroma all contained almost only R-(E)-α-ionone supporting the content of natural raspberry aroma. Six out of eight sweets tested did not indicate a content of natural aroma on the labeling which was in agreement with the almost equal distribution of the R and S isomer. Two products were labeled to contain natural raspberry flavors but were found to contain almost equal amounts of both enantiomers indicating a presence of synthetic raspberry flavors only. Additionally, two products that were labeled to contain both raspberry juice and flavor showed equal amounts of both enantiomers, indicating the presence of synthetic flavor.

Flavor Characteristics of Hanwoo Beef in Comparison with Other Korean Foods

Directory of Open Access Journals (Sweden)

Hoa Van Ba

2012-03-01

Full Text Available The present study identified volatile flavor components of Hanwoo longissimus muscle and other Korean foods (Doenjang, Chungukjang, sesame oil and their traits were compared in relation with flavor precursors that include fatty acids and protein degradation products. Hanwoo longissimus muscle was purchased from a commercial abattoir while the other foods were sampled from three separate households. The results showed totals of 68 (9.94 μg/g, 60 (15.75 μg/g, 49 (107.61 μg/ml and 50 (7.20 μg/g volatile components for Doenjang, Chungukjang, sesame oil and Hanwoo beef longissimus, respectively (p<0.05. Aldehydes were the most predominant components in beef, but alcohols, acids and esters, and pyrazines are probably the major contributors to the flavor characteristics of other foods. SDS-PAGE revealed that beef longissimus muscle and Doenjang showed higher protein degradation than other foods which could be likely related to chiller ageing and ripening process. The total polyunsaturated fatty acids were approximately 50, 60, 41 and 5% for Doenjang, Chungukjang, sesame oil and beef longissimus muscle, respectively. Based on the mechanism(s of generation of the volatile compounds and the chemical composition of each food sample, differences and traits of volatile flavor components among the four food types are likely due to fatty acid profiles, proteolytic activity and processing conditions. Aroma intense compounds like pyrazines and sulfur-containing compounds were limited in cooked beef in the current experimental condition (i.e., relatively low heating temperature. This suggests that higher heating temperature as in the case of roasting is needed for the generation of high aroma notes in meat. Furthermore, proteolytic activity and stability of fatty acids during ageing have a great influence on the generation of flavor components in cooked beef.

A Cooking Recipe Recommendation System with Visual Recognition of Food Ingredients

Directory of Open Access Journals (Sweden)

Keiji Yanai

2014-04-01

Full Text Available In this paper, we propose a cooking recipe recommendation system which runs on a consumer smartphone as an interactive mobile application. The proposed system employs real-time visual object recognition of food ingredients, and recommends cooking recipes related to the recognized food ingredients. Because of visual recognition, by only pointing a built-in camera on a smartphone to food ingredients, a user can get to know a related cooking recipes instantly. The objective of the proposed system is to assist people who cook to decide a cooking recipe at grocery stores or at a kitchen. In the current implementation, the system can recognize 30 kinds of food ingredient in 0.15 seconds, and it has achieved the 83.93% recognition rate within the top six candidates. By the user study, we confirmed the effectiveness of the proposed system.

[A case of anaphylaxis due to rose-flavored soft-serve ice cream with pollen food allergy syndrome].

Science.gov (United States)

Kitabayashi, Taeru; Sato, Sayuri; Adachi, Mitsuru

2013-05-01

We experienced a 10-year-old boy who had anaphylaxis after eating rose-flavored soft-serve ice cream. The patient felt a sense of discomfort in his throat when eating apple, peach, loquat, Japanese pear, and kiwi fruit. Therefore, we measured specific IgE antibodies to allergen components by ImmunoCAP ISAC. Consequently, the patient gave positive results for all PR-10 proteins from birch, alder, hazel, apple, peach, peanut, hazelnut, and soybean, so we diagnosed him with Pollen Food Allergy Syndrome (PFAS) induced by cross reactivity with pollens of birch family and fruits of rose family. When we conducted the skin prick test as is for red rose syrup because of the belief that anaphylaxis was caused by the rose ingredient contained in rose-flavored soft-serve ice cream, the patient gave a strong positive result. However, the results were negative for rose essence and Food Red No. 2 contained. Subsequently, it was found that red rose syrup contained apple juice. Therefore, we conducted the prick-prick test for apple, and the patient was confirmed to be strongly positive to apple. We thus identified apple as the cause of anaphylaxis. Since there is no legal obligation of labeling specific raw materials when directly selling manufactured and processed food products to general consumers, it is possible for general consumers to mistakenly take them in without knowing the containment of allergic substances. It is believed that the labeling method should be improved in the future.

Authenticity of raspberry flavor in food products using SPME?chiral?GC?MS

OpenAIRE

Hansen, Anne?Mette S.; Frandsen, Henrik L.; Fromberg, Arvid

2015-01-01

Abstract A fast and simple method for authenticating raspberry flavors from food products was developed. The two enantiomers of the compound (E)???ionone from raspberry flavor were separated on a chiral gas chromatographic column. Based on the ratio of these two enantiomers, the naturalness of a raspberry flavor can be evaluated due to the fact that a natural flavor will consist almost exclusively of the R enantiomer, while a chemical synthesis of the same compound will result in a racemic mi...

Responses of dogs with food allergies to single-ingredient dietary provocation.

Science.gov (United States)

Jeffers, J G; Meyer, E K; Sosis, E J

1996-08-01

To characterize specific food ingredients causing allergic reactions in dogs and to assess cross-reactivity between proteins derived from a single animal source or from different plant products. Prospective study. 25 dogs with histories and cutaneous signs consistent with food-allergic dermatitis. Dogs were fed a food-elimination diet until resolution of clinical signs and then challenged with their original diet. A diagnosis of food allergy was made if there was complete return of pruritus within 14 days of challenge exposure. After diagnosis, dogs were fed the food-elimination diet until signs related to dietary challenge abated. The dogs then were fed beef, chicken, chicken eggs, cows' milk, wheat, soy, and corn in single-ingredient provocation trials for 1 week. Any cutaneous reactions to these food ingredients were recorded by their owners. Beef and soy most often caused adverse cutaneous reactions, although all ingredients induced clinical signs in at least 1 dog. Mean number of allergens per dog was 2.4, with 80% reacting to 1 or 2 proteins and 64% reacting to 2 or more of the proteins tested. A significant difference was found between dogs reacting to beef versus cows' milk and between dogs reacting to soy versus wheat; thus, the hypothesis of cross-reactivity to ingredients derived from a single animal source or to different plant products was not supported. Similar differences between chicken meat and eggs were not identified. Long-term management of dogs with food allergies is facilitated by identification of the most commonly encountered food allergens. Because cross-reactivity cannot be verified, each protein source should be included separately in food-provocation trials.

A solid-phase microextraction GC/MS/MS method for rapid quantitative analysis of food and beverages for the presence of legally restricted biologically active flavorings.

Science.gov (United States)

Bousova, Katerina; Mittendorf, Klaus; Senyuva, Hamide

2011-01-01

A method was developed using automated headspace solid-phase microextraction coupled with GC/MS/MS to simultaneously determine the presence of seven biologically active flavoring substances whose levels of use in processed foods is controlled by statutory limits. The method can be applied to identify and quantify the presence of 1,2-benzopyrone (coumarin), beta-asarone, 1-allyl-4-methoxybenzene (estragole), menthofuran, 4-allyl-1 ,2-dimethoxybenzene (methyl eugenol), pulegone, and thujone at levels ranging from 0.5 to 3000 mg/kg. The method has been optimized and validated for three different generic food types categorized on the basis of composition and anticipated use levels of flavorings and food ingredients. The food categories are alcoholic and nonalcoholic beverages; semisolid processed foods (e.g., soups, sauces, confectionary, etc.); and solid foods (muesli, bakery products, etc.). The method is simple, inexpensive, and rapid, and eliminates the use of flammable and toxic solvents. There is no sample preparation, and using MSIMS, unequivocal confirmation of identification is achieved even in highly complex matrixes containing many potential interfering volatiles. The method precision for spiked samples ranged from 2 to 21%, with the greatest variability associated with solid matrixes. The LOD and LOQ values were well below 0.1 and 0.5 mg/kg, respectively, in all cases for individual substances, fulfilling requirements for enforcement purposes. The robustness of the method was demonstrated in a small survey of retail samples of four spirits, five flavored milks, three energy drinks, five liqueurs, five soups, 10 sauces, five herbal teas, and three breakfast cereals.

Influence of color on acceptance and identification of flavor of foods by adults

Directory of Open Access Journals (Sweden)

Nayane Aparecida Araújo Dias

2012-06-01

Full Text Available The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests. A hedonic scale and combinations of five colors (red, yellow, green, blue and purple and three flavors (strawberry, pineapple, and limes were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R, one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05, and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05; However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.

Radiation processing of dry food ingredients - a review

International Nuclear Information System (INIS)

Farkas, J.

1985-01-01

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives, does not leave residues and is highly efficient. Its dose requirement is moderate. Radiation doses of 3 to 10 kGy proved to be sufficient to reduce the viable cell counts to a satisfactory level. Ionizing radiations do not cause any significant rise in temperature and the flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for a satisfactory decontamination. The microflora surviving the cell-count reduction by irradiation is more sensitive to subsequent food processing treatments than the microflora of untreated ingredients. Recontamination can be prevented since the product can be irradiated in its final packaging. Irradiation can be carried out in commercial containers and it results in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of dry ingredients is an emerging technology in several countries and more and more clearances on irradiated foods are issued or expected to be granted in the near future. (author)

Radiation processing of dry food ingredients - a review

Energy Technology Data Exchange (ETDEWEB)

Farkas, J

1985-01-01

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives, does not leave residues and is highly efficient. Its dose requirement is moderate. Radiation doses of 3 to 10 kGy proved to be sufficient to reduce the viable cell counts to a satisfactory level. Ionizing radiations do not cause any significant rise in temperature and the flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for a satisfactory decontamination. The microflora surviving the cell-count reduction by irradiation is more sensitive to subsequent food processing treatments than the microflora of untreated ingredients. Recontamination can be prevented since the product can be irradiated in its final packaging. Irradiation can be carried out in commercial containers and it results in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of dry ingredients is an emerging technology in several countries and more and more clearances on irradiated foods are issued or expected to be granted in the near future.

Modern 'junk food' and minimally-processed 'natural food' cafeteria diets alter the response to sweet taste but do not impair flavor-nutrient learning in rats.

Science.gov (United States)

Palframan, Kristen M; Myers, Kevin P

2016-04-01

Animals learn to prefer and increase consumption of flavors paired with postingestive nutrient sensing. Analogous effects have been difficult to observe in human studies. One possibility is experience with the modern, processed diet impairs learning. Food processing manipulates flavor, texture, sweetness, and nutrition, obscuring ordinary correspondences between sensory cues and postingestive consequences. Over time, a diet of these processed 'junk' foods may impair flavor-nutrient learning. This 'flavor-confusion' hypothesis was tested by providing rats long-term exposure to cafeteria diets of unusual breadth (2 or 3 foods per day, 96 different foods over 3 months, plus ad libitum chow). One group was fed processed foods (PF) with added sugars/fats and manipulated flavors, to mimic the sensory-nutrient properties of the modern processed diet. Another group was fed only 'natural' foods (NF) meaning minimally-processed foods without manipulated flavors or added sugars/fats (e.g., fresh fruits, vegetables, whole grains) ostensibly preserving the ordinary correspondence between flavors and nutrition. A CON group was fed chow only. In subsequent tests of flavor-nutrient learning, PF and NF rats consistently acquired strong preferences for novel nutrient-paired flavors and PF rats exhibited enhanced learned acceptance, contradicting the 'flavor-confusion' hypothesis. An unexpected finding was PF and NF diets both caused lasting reduction in ad lib sweet solution intake. Groups did not differ in reinforcing value of sugar in a progressive ratio task. In lick microstructure analysis the NF group paradoxically showed increased sucrose palatability relative to PF and CON, suggesting the diets have different effects on sweet taste evaluation. Copyright © 2016 Elsevier Inc. All rights reserved.

Encapsulation and delivery of food ingredients using starch based systems.

Science.gov (United States)

Zhu, Fan

2017-08-15

Functional ingredients can be encapsulated by various wall materials for controlled release in food and digestion systems. Starch, as one of the most abundant natural carbohydrate polymers, is non-allergenic, GRAS, and cheap. There has been increasing interest of using starch in native and modified forms to encapsulate food ingredients such as flavours, lipids, polyphenols, carotenoids, vitamins, enzymes, and probiotics. Starches from various botanical sources in granular or amorphous forms are modified by chemical, physical, and/or enzymatic means to obtain the desired properties for targeted encapsulation. Other wall materials are also employed in combination with starch to facilitate some types of encapsulation. Various methods of crafting the starch-based encapsulation such as electrospinning, spray drying, antisolvent, amylose inclusion complexation, and nano-emulsification are introduced in this mini-review. The physicochemical and structural properties of the particles are described. The encapsulation systems can positively influence the controlled release of food ingredients in food and nutritional applications. Copyright © 2017 Elsevier Ltd. All rights reserved.

Innovations in food technology for health.

Science.gov (United States)

Hsieh, Yun-Hwa Peggy; Ofori, Jack Appiah

2007-01-01

Modern nutritional science is providing ever more information on the functions and mechanisms of specific food components in health promotion and/or disease prevention. In response to demands from increasingly health conscious consumers, the global trend is for food industries to translate nutritional information into consumer reality by developing food products that provide not only superior sensory appeal but also nutritional and health benefits. Today's busy life styles are also driving the development of healthy convenience foods. Recent innovations in food technologies have led to the use of many traditional technologies, such as fermentation, extraction, encapsulation, fat replacement, and enzyme technology, to produce new health food ingredients, reduce or remove undesirable food components, add specific nutrient or functional ingredients, modify food compositions, mask undesirable flavors or stabilize ingredients. Modern biotechnology has even revolutionized the way foods are created. Recent discoveries in gene science are making it possible to manipulate the components in natural foods. In combination with biofermentation, desirable natural compounds can now be produced in large amounts at a low cost and with little environmental impact. Nanotechnology is also beginning to find potential applications in the area of food and agriculture. Although the use of new technologies in the production of health foods is often a cause for concern, the possibility that innovative food technology will allow us to produce a wide variety of food with enhanced flavor and texture, while at the same time conferring multiple health benefits on the consumer, is very exciting.

Microalgae as healthy ingredients for functional food: a review.

Science.gov (United States)

Matos, J; Cardoso, C; Bandarra, N M; Afonso, C

2017-08-01

Microalgae are very interesting and valuable natural sources of highly valuable bioactive compounds, such as vitamins, essential amino acids, polyunsaturated fatty acids, minerals, carotenoids, enzymes and fibre. Due to their potential, microalgae have become some of the most promising and innovative sources of new food and functional products. Moreover, microalgae can be used as functional ingredients to enhance the nutritional value of foods and, thus, to favourably affect human health by improving the well-being and quality of life, but also by curtailing disease and illness risks. This review provides an overview of the current knowledge of the health benefits associated with the consumption of microalgae, bioactive compounds, functional ingredients, and health foods.

Acrylamide content distribution and possible alternative ingredients for snack foods.

Science.gov (United States)

Cheng, Wei Chih; Sun, De Chao; Chou, Shin Shou; Yeh, An I

2012-12-01

Acrylamide (AA) contents in 294 snack foods including cereal-based, root- and tuber-based, and seafood-based foods, nuts, dried beans, and dried fruits purchased in Taiwan were determined by gas chromatography-mass spectrometry in this study. The highest levels of average AA content were found in root- and tuber-based snack foods (435 μg/kg), followed by cereal-based snack foods (299 μg/kg). Rice flour-based, seafood-based, and dried fruit snack foods had the lowest average AA content (snack foods in Taiwan. The results could provide important data regarding intake information from the snack foods. In addition, the results showed a great diversity of AA content in snack foods prepared from different ingredients. Rice- and seafood-based products had much lower AA than those made from other ingredients. This information could constitute a good reference for consumers to select products for healthy snacking.

Safety evaluation of substituted thiophenes used as flavoring ingredients

NARCIS (Netherlands)

Cohen, Samuel M.; Fukushima, Shoji; Gooderham, Nigel J.; Guengerich, F.P.; Hecht, Stephen S.; Rietjens, Ivonne M.C.M.; Smith, Robert L.; Bastaki, Maria; Harman, Christie L.; McGowen, Margaret M.; Valerio, Luis G.; Taylor, Sean V.

2017-01-01

This publication is the second in a series by the Expert Panel of the Flavor and Extract Manufacturers Association summarizing the conclusions of its third systematic re-evaluation of the safety of flavorings previously considered to be generally recognized as safe (GRAS) under conditions of

21 CFR 172.510 - Natural flavoring substances and natural substances used in conjunction with flavors.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Natural flavoring substances and natural substances used in conjunction with flavors. 172.510 Section 172.510 Food and Drugs FOOD AND DRUG ADMINISTRATION....510 Natural flavoring substances and natural substances used in conjunction with flavors. Natural...

Consumer needs and requirements for food and ingredient traceability information

NARCIS (Netherlands)

Rijswijk, van W.; Frewer, L.J.

2012-01-01

The introduction of improved food traceability systems has aimed to restore consumer confidence in food safety and quality, in part by being able to provide consumers with more information about the origins of foods and food ingredients. However, little is known about consumers’ opinions and beliefs

Prebiotics as functional food ingredients preventing diet-related diseases.

Science.gov (United States)

Florowska, A; Krygier, K; Florowski, T; Dłużewska, E

2016-05-18

This paper reviews the potential of prebiotic-containing foods in the prevention or postponement of certain diet-related diseases, such as cardiovascular diseases with hypercholesterolemia, osteoporosis, diabetes, gastrointestinal infections and gut inflammation. Also the data on prebiotics as food ingredients and their impact on food product quality are presented. Prebiotics are short chain carbohydrates that are resistant to the digestion process in the upper part of the digestive system, are not absorbed in any segment of the gastrointestinal system, and finally are selectively fermented by specific genera of colonic bacteria. The mechanisms of the beneficial impacts of prebiotics on human health are very difficult to specify directly, because their health-promoting functions are related to fermentation by intestinal microflora. The impact of prebiotics on diet-related diseases in many ways also depends on the products of their fermentation. Prebiotics as functional food ingredients also have an impact on the quality of food products, due to their textural and gelling properties. Prebiotics as food additives can be very valuable in the creation of functional food aimed at preventing or postponing many diet-related diseases. They additionally have beneficial technological properties which improve the quality of food products.

FoodWiki: Ontology-Driven Mobile Safe Food Consumption System

Directory of Open Access Journals (Sweden)

Duygu Çelik

2015-01-01

Full Text Available An ontology-driven safe food consumption mobile system is considered. Over 3,000 compounds are being added to processed food, with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. According to World Health Organization, governments have lately focused on legislation to reduce such ingredients or compounds in manufactured foods as they may have side effects causing health risks such as heart disease, cancer, diabetes, allergens, and obesity. By supervising what and how much to eat as well as what not to eat, we can maximize a patient’s life quality through avoidance of unhealthy ingredients. Smart e-health systems with powerful knowledge bases can provide suggestions of appropriate foods to individuals. Next-generation smart knowledgebase systems will not only include traditional syntactic-based search, which limits the utility of the search results, but will also provide semantics for rich searching. In this paper, performance of concept matching of food ingredients is semantic-based, meaning that it runs its own semantic based rule set to infer meaningful results through the proposed Ontology-Driven Mobile Safe Food Consumption System (FoodWiki.

Ingredients derived from the slaughter of bovines in dog food

OpenAIRE

Loureiro, Karina De Carli; Haese, Douglas; Kill, João Luís; Pires, Achicine Furno; Fernandes, Danieli Rankel; Colnago, Geraldo Luiz; Lucas, Wendius Henrique; Gama, Gabriela Oliveira

2017-01-01

ABSTRACT: This study evaluated the nutritional levels, apparent digestibility coefficients, and faecal characteristics of dogs fed with four by-products from bovine slaughter: testicles, residue sirloin steak, trachea, and liver. Ingredients were processed and packed in tins for heat treatment in autoclaves. For the digestibility and faeces quality, ingredients were mixed with a reference diet (commercial food) in the proportion of 30g kg-1 test ingredient and 70g kg-1 reference diet (as dry ...

76 FR 51935 - Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods...

Science.gov (United States)

2011-08-19

... information sources, such as the Child Nutrition Database, USDA Foods nutrition fact sheets, and information... DEPARTMENT OF AGRICULTURE Food and Nutrition Service Availability to School Food Authorities of Nutrition Information and Ingredient Lists for Foods Used in School Food Service: Request for Information...

[Germinated or fermented legumes: food or ingredients of functional food].

Science.gov (United States)

Davila, Marbelly A; Sangronis, Elba; Granito, Marisela

2003-12-01

Epidemiological research has shown a positive association between certain diseases and dietary intake of food components found in fruits, grains, legumes, fish oil among others. Food that may provide a health benefit beyond the traditional nutrients that it contains, are named functional food. In addition to the varied nutrients, legumes contain compounds such as polyphenols, soluble fiber, alpha-galactosides and isoflavones which confer propierties of functional foods. Do to the cuse of flatus production in some people, long cooking periods, or anti-nutritional factors, legume consumption levels are limited. In this review, germination and fermentation processes will be presented as alternatives that are able to reduce or inactivate anti-nutritional factors, preserve and even improve the content of the isoflavones, or better the potencial of the legumes as functional food or as ingredients for the formulation of functional foods.

Critically appraised topic on adverse food reactions of companion animals (5): discrepancies between ingredients and labeling in commercial pet foods

OpenAIRE

Olivry, Thierry; Mueller, Ralf S.

2018-01-01

Background Elimination dietary trials for the diagnosis of adverse food reactions (food allergies) in dogs and cats are often conducted with commercial pet foods while relying on their label to select those not containing previously-eaten ingredients. There are concerns that industrial pet foods might contain unlisted food sources that could negate the usefulness of performing food trials. Furthermore, unidentified ingredients might cause clinical reactions in patients hypersensitive to such ...

Texture-taste interactions: Enhancement of taste intensity by structural modifications of the food matrix

NARCIS (Netherlands)

Stieger, M.A.

2011-01-01

The reduction of salt and sugar in food products remains a challenge due to the importance of those ingredients in providing a highly desired taste quality, enhancing flavor, determining the behavior of structuring ingredients, and ensuring microbiological safety. Several technologies have been used

21 CFR 501.22 - Animal foods; labeling of spices, flavorings, colorings, and chemical preservatives.

Science.gov (United States)

2010-04-01

..., meat, fish, poultry, eggs, dairy products, or fermentation products thereof. Artificial flavor includes... products, or fermentation products thereof, whose significant function in food is flavoring rather than... or retard deterioration thereof, but does not include common salt, sugars, vinegars, spices, or oils...

The effect of ingredients in dry dog foods on the risk of gastric dilatation-volvulus in dogs.

Science.gov (United States)

Raghavan, Malathi; Glickman, Nita W; Glickman, Lawrence T

2006-01-01

Using dry dog food label information, the hypothesis was tested that the risk of gastric dilatation-volvulus (GDV) increases with an increasing number of soy and cereal ingredients and a decreasing number of animal-protein ingredients among the first four ingredients. A nested case-control study was conducted with 85 GDV cases and 194 controls consuming a single brand and variety of dry food. Neither an increasing number of animal-protein ingredients (P=0.79) nor an increasing number of soy and cereal ingredients (P=0.83) among the first four ingredients significantly influenced GDV risk. An unexpected finding was that dry foods containing an oil or fat ingredient (e.g., sunflower oil, animal fat) among the first four ingredients were associated with a significant (P=0.01), 2.4-fold increased risk of GDV. These findings suggest that the feeding of dry dog foods that list oils or fats among the first four label ingredients predispose a high-risk dog to GDV.

Consumers’ response to genetically modified ingredients in processed food in an emerging economy

DEFF Research Database (Denmark)

Yormirzoev, Mirzobobo; Teuber, Ramona

2017-01-01

Genetically modified (GM) foods are available in many countries including post–Soviet Union countries. However, empirical evidence on consumer acceptance for this region is scarce. In this study, we investigate consumers’ willingness to purchase a processed food containing GM ingredients. For thi......Genetically modified (GM) foods are available in many countries including post–Soviet Union countries. However, empirical evidence on consumer acceptance for this region is scarce. In this study, we investigate consumers’ willingness to purchase a processed food containing GM ingredients...

Flavor Memory

NARCIS (Netherlands)

Mojet, Jos; Köster, Ep

2016-01-01

Odor, taste, texture, temperature, and pain all contribute to the perception and memory of food flavor. Flavor memory is also strongly linked to the situational aspects of previous encounters with the flavor, but does not depend on the precise recollection of its sensory features as in vision and

Potential hazards in smoke-flavored fish

Science.gov (United States)

Lin, Hong; Jiang, Jie; Li, Donghua

2008-08-01

Smoking is widely used in fish processing for the color and flavor. Smoke flavorings have evolved as a successful alternative to traditional smoking. The hazards of the fish products treated by liquid-smoking process are discussed in this review. The smoke flavoring is one important ingredient in the smoke-flavored fish. This paper gives the definition of smoke flavorings and the hazard of polycyclic aromatic hydrocarbons (PAHs) residue in the smoke flavorings on the market. It gives also an assessment of chemical hazards such as carcinogenic PAHs, especially Benzo-[ a]pyrene, as well as biological hazards such as Listeria monocytogenes, Clostridium botulinum, histamine and parasites in smoke-flavored fish. The limitations in regulations or standards are discussed. Smoke flavored fish have lower content of PAHs as compared with the traditional smoking techniques if the PAHs residue in smoke flavorings is controlled by regulations or standards.

STUDY OF FACTORS AFFECTING DEVELOPMENT OF FOOD AROMATIZATION

Directory of Open Access Journals (Sweden)

Н.Ye. Dubova

2017-10-01

Full Text Available The specific understanding of food philosophy according to the facts of development of cooking technologies and growth rate of food range is given. As it has been proven by historical stages of production of flavorings, aroma is one of the important organoleptic ingredients for food developers. A review of food production based on development of nanotechnologies, as well as promising and cautioning publications on nanotechnologies in the food sector is presented. On the basis of the literary analysis, the future impact of nanotechnologies on the evolution of the aromatization process of food products is predicted. It has been determined that the peculiarity of the development mentioned above lies in the use of plant enzymes and / or flavor precursors in the nanoscale range. The example of enzymatic breakdown of polyunsaturated fatty acids of plant cell membranes as one of the ways of creating fresh flavor of many fruits, namely C6-C9 aldehydes and alcohols, is considered. It is noted that green fresh aromatic ingredients are needed to improve the organoleptic profile of foods from heat-treated vegetables, melons and gourds. The following factors affecting the development of food aromatization are defined: the decreased differentiation of principles of healthy nutrition and fast food, repetition of natural processes of aroma formation, application of wild green leafy vegetables, and evolution of medical nutrition. The information on food aromatization by packing with autonomous mixing and their approximate assortment is given. The innovations in food aromatization are aimed at quality nutrition, time saving, recreation and entertainment, meeting specific needs (vegetarian dishes, restrictive diets.

Food Color and Its Impact on Taste/Flavor Perception

NARCIS (Netherlands)

Spence, Charles; Piqueras-Fiszman, Betina

2016-01-01

Color is perhaps the single most important product-intrinsic sensory cue when it comes to setting our expectations regarding the likely taste and flavor of food and drink. To date, a large body of research has demonstrated that changing the hue or intensity/saturation of the color of a variety of

Multisensory Flavor Priming

DEFF Research Database (Denmark)

Dijksterhuis, Garmt Bernard

2016-01-01

with a taxonomy of different priming situations. In food-related applications of flavor, both bottom-up (sensory) as well as top-down (expectations) processes are at play. Most of the complex interactions that this leads to take place outside the awareness of the perceiving subject. A model is presented where...... many, past and current, aspects (sensory, surroundings, social, somatic, sentimental) of a (flavor) perception, together result in the perception of a flavor, its liking. or its choice. This model borrows on ideas from priming, situated/embodied cognition, and (food-related) perception.......Flavor is multisensory; several interacting sensory systems-taste, smell, and mouthfeel-together comprise "flavor," making it a cognitively constructed percept rather than a bottom-up sensory one. In this chapter, some of the complications this entails for flavor priming are introduced, along...

The “Natural” vs. “Natural Flavors” Conflict in Food Labeling: A Regulatory Viewpoint.

Science.gov (United States)

Goodman, Matthew J

Food branded with a Natural label can be found in any grocery store across the United States. Consumers consider this label to be an important attribute when making a purchasing decision and billions of dollars are spent annually on these products. While many consumers believe Natural foods are healthier, heavy reliance on that assumption is misguided as “Natural” has no formal legal definition—it’s merely defined pursuant to an FDA approved informal policy. Another important health attribute in a consumer’s purchasing decision is the presence of natural flavors in food. However, unlike the term Natural, FDA has promulgated legally binding regulations for natural flavors. These flavors are currently the fourth most common food ingredient listed on food labels. In reality, “natural flavors” are a far cry from what consumers might expect, as they can contain both artificial and synthetic chemicals (often used as processing aids). Nonetheless, without a legally binding Natural regulation, there has been little opportunity to contest the naturalness of natural flavors in the past. Recently, FDA has initiated a notification of request for comments on use of the term Natural, so an attempt to promulgate regulations may be underway. Thus, it is appropriate to consider where natural flavors will fall if binding regulations are set forth. This article looks at the Natural debate, its history, and model regulatory standards worth considering. Within that context, it also provides a critical discussion concerning a misunderstood, yet federally regulated, ingredient that our society so heavily consumes: natural flavors.

Bacteriophages safely reduce Salmonella contamination in pet food and raw pet food ingredients.

Science.gov (United States)

Soffer, Nitzan; Abuladze, Tamar; Woolston, Joelle; Li, Manrong; Hanna, Leigh Farris; Heyse, Serena; Charbonneau, Duane; Sulakvelidze, Alexander

2016-01-01

Contamination of pet food with Salmonella is a serious public health concern, and several disease outbreaks have recently occurred due to human exposure to Salmonella tainted pet food. The problem is especially challenging for raw pet foods (which include raw meats, seafood, fruits, and vegetables). These foods are becoming increasingly popular because of their nutritional qualities, but they are also more difficult to maintain Salmonella -free because they lack heat-treatment. Among various methods examined to improve the safety of pet foods (including raw pet food), one intriguing approach is to use bacteriophages to specifically kill Salmonella serotypes. At least 2 phage preparations (SalmoFresh® and Salmonelex™) targeting Salmonella are already FDA cleared for commercial applications to improve the safety of human foods. However, similar preparations are not yet available for pet food applications. Here, we report the results of evaluating one such preparation (SalmoLyse®) in reducing Salmonella levels in various raw pet food ingredients (chicken, tuna, turkey, cantaloupe, and lettuce). Application of SalmoLyse® in low (ca. 2-4×10 6 PFU/g) and standard (ca. 9×10 6 PFU/g) concentrations significantly ( P contamination in all raw foods examined compared to control treatments. When SalmoLyse®-treated (ca. 2×10 7 PFU/g) dry pet food was fed to cats and dogs, it did not trigger any deleterious side effects in the pets. Our data suggest that the bacteriophage cocktail lytic for Salmonella can significantly and safely reduce Salmonella contamination in various raw pet food ingredients.

Research Gaps in the Use of Dairy Ingredients in Food Aid Products.

Science.gov (United States)

DiRienzo, Douglas

2016-03-01

Nutritional interventions to help prevent stunting, particularly in the first 1000 days from conception to 2 years of a child's life, are a major focus of numerous food aid organizations worldwide. Dairy ingredients can play an important role in enhancing the nutritional value and effectiveness of food products used in food aid. This article addresses gaps in research on malnutrition from both a broad perspective and specific to dairy ingredients. Narrative review. From a broad perspective, there is a need for gaining a consensus by the research community and funders of research on best practices for protocol development, outcomes measured, and reporting of study outcomes. Identification of biomarkers and rapid screening methods and consistent application of their use would expedite future research. A better understanding of nutritional requirements for malnourished populations, including the effects of energy deficits and disease on those requirements, is needed. More specific to dairy ingredients, a key research question is: Does dairy protein or the package of nutrients provided by dairy ingredients have a unique impact on growth, and if so, how? Also, data on the optimal levels of dairy ingredients based on the effective cost of treatment are needed, particularly in the treatment and prevention of moderate acute malnutrition and during pregnancy. © The Author(s) 2016.

Irradiation and flavor

International Nuclear Information System (INIS)

Reineccius, G.A.

1992-01-01

Flavor will not be a significant factor in determining the success of irradiated foods entering the U.S. market. The initial applications will use low levels of irradiation that may well result in products with flavor superior to that of products from alternative processing techniques (thermal treatment or chemical fumigation). The success of shelf-stable foods produced via irradiation may be much more dependent upon our ability to deal with the flavor aspects of high levels of irradiation

Placing on the market of novel foods or novel ingredients in Europe “novel food procedure”

Directory of Open Access Journals (Sweden)

Kohler Carole

2008-07-01

Full Text Available « Novel Foods » concerned foods and food ingredients that have not been used for human consumption to a significant degree within the Community before 15 May 1997. Regulation (EC No 258/97 of 27 January 1997 lays out detailed rules for the authorisation of novel foods and novel food ingredients. In order to ensure the highest level of protection of human health, novel foods must undergo a safety assessment before being placed on the EU market. The application must be in accordance with Commission Recommendation 97/618/EC concerning the scientific information and the safety assessment. A proposal of the revision of this regulation of has been adopted in order to reflect the fact that genetically modified (GM food no longer falls under its scope, to create a more favourable legislative environment for innovation in the food industry, and to better facilitate foodstuffs trade between Europe and the rest of the world. The consumer would also benefit from a wider choice of safe novel foods.

Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

International Nuclear Information System (INIS)

Yun, Hyejeong; Lacroix, Monique; Jung, Samooel; Kim, Keehyuk; Lee, Ju Woon; Jo, Cheorun

2011-01-01

The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared in 3 different forms; pressurized, freeze-dried, and 70% ethanol extracted. The prepared food ingredients were subdivided into 2 groups, non-irradiated and irradiated with 5 kGy of gamma irradiation, before addition to ground pork. The prepared food ingredients were added at concentrations of 1% and 5% (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (10 6 CFU/mL). For E. coli inoculated pork, the most efficient ingredient was ethanol extracted leek (RRS=3.89), followed by freeze-dried ginger and leek (RRS=3.66 and 3.63, respectively) when used without pasteurization. However, when the food ingredients were irradiation-pasteurized, the freeze-dried ginger showed the highest RRS (4.10). When 5% natural materials were added, RRS was the highest for freeze-dried and ethanol extracted onion (4.44 and 4.65, respectively). For L. monocytogenes, the RRS was relatively lower than E. coli in general. The most efficient material was pressurized and freeze-dried onion (RRS=2.13 and 2.08, respectively) at a concentration of 1%. No increase in RRS was observed at increased concentration of food ingredients. These results suggest that the addition of particular food ingredients increased the efficiency of radiation-sterilization. However, changes in RRS were dependent on the species of microorganism as well as the form of the food ingredients. - Highlights: → Several food ingredients increased the efficiency of irradiation sterilization. → Different forms of food ingredients may affect the efficiency. → The increase of efficiency decreased the required irradiation dose, thereby avoiding sensory impairments of food.

Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

Energy Technology Data Exchange (ETDEWEB)

Yun, Hyejeong [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Lacroix, Monique [Canadian Irradiation Center, Research Laboratory in Science Applied to Food, INRS-Institut Armand-Frappier, Qebec (Canada); Jung, Samooel [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of); Kim, Keehyuk [Department of Culinary Nutrition, Woosong University, Daejeon 300-718 (Korea, Republic of); Lee, Ju Woon [Advanced Radiation Technology Institute, Korea Atomic Energy Research Institute, Jeongeup 580-185 (Korea, Republic of); Jo, Cheorun, E-mail: cheorun@cnu.ac.kr [Department of Animal Science and Biotechnology, Chungnam National University, Daejeon 305-764 (Korea, Republic of)

2011-09-15

The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared in 3 different forms; pressurized, freeze-dried, and 70% ethanol extracted. The prepared food ingredients were subdivided into 2 groups, non-irradiated and irradiated with 5 kGy of gamma irradiation, before addition to ground pork. The prepared food ingredients were added at concentrations of 1% and 5% (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (10{sup 6} CFU/mL). For E. coli inoculated pork, the most efficient ingredient was ethanol extracted leek (RRS=3.89), followed by freeze-dried ginger and leek (RRS=3.66 and 3.63, respectively) when used without pasteurization. However, when the food ingredients were irradiation-pasteurized, the freeze-dried ginger showed the highest RRS (4.10). When 5% natural materials were added, RRS was the highest for freeze-dried and ethanol extracted onion (4.44 and 4.65, respectively). For L. monocytogenes, the RRS was relatively lower than E. coli in general. The most efficient material was pressurized and freeze-dried onion (RRS=2.13 and 2.08, respectively) at a concentration of 1%. No increase in RRS was observed at increased concentration of food ingredients. These results suggest that the addition of particular food ingredients increased the efficiency of radiation-sterilization. However, changes in RRS were dependent on the species of microorganism as well as the form of the food ingredients. - Highlights: > Several food ingredients increased the efficiency of irradiation sterilization. > Different forms of food ingredients may affect the efficiency. > The increase of efficiency decreased the required irradiation dose, thereby avoiding sensory impairments of food.

Microbial lipase mediated by health beneficial modification of cholesterol and flavors in food products: A review.

Science.gov (United States)

Sharma, Ranjana; Sharma, Nivedita

2017-06-14

The tremendous need of lipase in varied applications in biotechnological increases its economical value in food and allied industries. Lipase has an impressive number of applications viz. enhancements of flavor in food products (Cheese, butter, alcoholic beverages, milk chocolate and diet control food stuffs), detergent industry in removing oil, grease stain, organic chemical processing, textile industry, oleochemical industry, cosmetic industry and also as therapeutic agents in pharmaceutical industries. This communication extends the frontier of lipase catalyzed benefits to human body by lowering serum cholesterol and enhancement of flavor in different food products. Among all, multiple innovations going on in the field of lipase applications are widening its scope in food industries consistently. Therefore in the present work an effort has been made to explore the utilization of lipase in the field of food product enhancement. Supplementation of food products with lipase results in modification of its physical, chemical and biochemical properties by enhancing its therapeutic activity. Lipases are the most important enzymes used in food industries. They are utilized as industrial catalysts for lipid hydrolysis. Because of lipases hydrolysis nature it is widely exploited to catalyze lipids or fats in different food products and enhancement of food flavors. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Background music genre can modulate flavor pleasantness and overall impression of food stimuli.

Science.gov (United States)

Fiegel, Alexandra; Meullenet, Jean-François; Harrington, Robert J; Humble, Rachel; Seo, Han-Seok

2014-05-01

This study aimed to determine whether background music genre can alter food perception and acceptance, but also to determine how the effect of background music can vary as a function of type of food (emotional versus non-emotional foods) and source of music performer (single versus multiple performers). The music piece was edited into four genres: classical, jazz, hip-hop, and rock, by either a single or multiple performers. Following consumption of emotional (milk chocolate) or non-emotional food (bell peppers) with the four musical stimuli, participants were asked to rate sensory perception and impression of food stimuli. Participants liked food stimuli significantly more while listening to the jazz stimulus than the hip-hop stimulus. Further, the influence of background music on overall impression was present in the emotional food, but not in the non-emotional food. In addition, flavor pleasantness and overall impression of food stimuli differed between music genres arranged by a single performer, but not between those by multiple performers. In conclusion, our findings demonstrate that music genre can alter flavor pleasantness and overall impression of food stimuli. Furthermore, the influence of music genre on food acceptance varies as a function of the type of served food and the source of music performer. Published by Elsevier Ltd.

Comparative differences in the behavior of TiO2 and SiO2 food additives in food ingredient solutions

Science.gov (United States)

Yusoff, Ridhwan; Nguyen, Luong T. H.; Chiew, Paul; Wang, Zheng Ming; Ng, Kee Woei

2018-03-01

Nanotechnology is widely used in the food industry to improve the color, taste, and texture of food products. However, concerns regarding potential undesirable health effects remain. It is expected that interaction of engineered nanomaterials (ENMs) with food ingredients will influence their behavior and the resulting corona. Nonetheless, there are limited systematic studies conducted to clarify this understanding to date. Herein, we investigated the behavior and corona formation of food grade titanium dioxide (TiO2) and silicon dioxide (SiO2) in solutions of model food ingredients including bovine serum albumin (BSA) and sucrose. Measurements using dynamic light scattering (DLS) showed that both TiO2 and SiO2 nanoparticles displayed a decrease in agglomerate sizes in the presence of both food ingredients. Both particles were negatively charged in all the conditions tested. Corona adsorption studies were carried out using multiple complementary methods including Fourier transform infrared (FTIR) spectroscopy, matrix-assisted laser desorption/ionization time-of-flight mass spectrometry (MALDI-ToF-MS), transmission electron microscopy (TEM), micro bicinchoninic acid (BCA) protein assay, and thermogravimetric analysis (TGA). Comparative investigation showed that sucrose could disperse both particles more effectively than BSA and that SiO2 displayed greater adsorption capacity for both BSA and sucrose, compared to TiO2. Taken collectively, this study demonstrated the importance of considering food ingredient effects when mapping the behavior of ENMs in food products. Such understanding could be significant in the evaluation of biological effects, such as toxicity, of ENMs used in food products.

Energy utilization, carbon dioxide emission, and exergy loss in flavored yogurt production process

International Nuclear Information System (INIS)

Sorgüven, Esra; Özilgen, Mustafa

2012-01-01

This paper investigates the impact of food production processes on the environment in terms of energy and exergy utilization and carbon dioxide emission. There are three different energy utilization mechanisms in food production: Utilization of solar energy by plants to produce agricultural goods; feed consumption by herbivores to produce meat and milk; fossil fuel consumption by industrial processes to perform mixing, cooling, heating, etc. Production of strawberry-flavored yogurt, which involves these three mechanisms, is investigated here thermodynamically. Analysis starts with the cultivation of the ingredients and ends with the transfer of the final product to the market. The results show that 53% of the total exergy loss occurs during the milk production and 80% of the total work input is consumed during the plain yogurt making. The cumulative degree of perfection is 3.6% for the strawberry-flavored yogurt. This value can rise up to 4.6%, if renewable energy resources like hydropower and algal biodiesel are employed instead of fossil fuels. This paper points the direction for the development of new technology in food processing to decrease waste of energy and carbon dioxide accumulation in the atmosphere. -- Highlights: ► Energy and exergy utilization and carbon dioxide emission during strawberry-flavored yogurt production. ► Cumulative degree of perfection of strawberry-flavored yogurt is 3.6%. ► 53% of the total exergy loss occurs during the milk production. ► 80% of the total work input is consumed during the plain yogurt making.

Applicability of in silico genotoxicity models on food and feed ingredients.

Science.gov (United States)

Vuorinen, Anna; Bellion, Phillip; Beilstein, Paul

2017-11-01

Evaluation of the genotoxic potential of food and feed ingredients is required in the development of new substances and for their registration. In addition to in vitro and in vivo assays, in silico tools such as expert alert-based and statistical models can be used for data generation. These in silico models are commonly used among the pharmaceutical industry, whereas the food industry has not widely adopted them. In this study, the applicability of in silico tools for predicting genotoxicity was evaluated, with a focus on bacterial mutagenicity, in vitro and in vivo chromosome damage assays. For this purpose, a test set of 27 food and feed ingredients including vitamins, carotenoids, and nutraceuticals with experimental genotoxicity data was constructed from proprietary data. This dataset was run through multiple models and the model applicability was analyzed. The compounds were generally within the applicability domain of the models and the models predicted the compounds correctly in most of the cases. Although the regulatory acceptance of in silico tools as single data source is still limited, the models are applicable and can be used in the safety evaluation of food and feed ingredients. Copyright © 2017 Elsevier Inc. All rights reserved.

Cytotoxicity of Cheese and Cheddar Cheese food flavorings on Allim cepa L root meristems

Directory of Open Access Journals (Sweden)

A. G. Moura

Full Text Available Abstract Despite their great importance for the food industry, flavorings, in general, raise a number of questions regarding their cytotoxicity, mutagenicity and carcinogenicity, since, in the literature, there are few studies found evaluating the toxicity on the systemic and cellular level, of these chemical compounds. The root meristems of Allium cepa (onion are widely used for the assessment of toxicity of chemical compounds of interest. Thus, this study aimed to evaluate, in A. cepa meristematic cells, individually and in combination at the cellular level, the toxicity of synthetic Cheese and Cheddar Cheese food flavorings, identical to the natural, at doses of 1.0 and 2.0 mL, at exposure times of 24 and 48 hours. In combination we used 0.5 mL of Cheese flavor associated with 0.5 mL of Cheddar flavor; and 1.0 mL of Cheese flavor associated with 1.0 mL of Cheddar flavor, at exposure times of 24 and 48 hours. For these evaluations, we used groups of five onion bulbs, which were first embedded in distilled water and then transferred to their respective doses. The root tips were collected and fixed in acetic acid (3:1 for 24 hours. The slides were prepared by crushing and were stained with 2% acetic orcein. Cells were analyzed throughout the cell cycle, totaling 5,000 for each control and exposure time. The mitotic indices calculated and cellular aberrations observed were subjected to statistical analysis using the chi-square test (p <0.05. No chromosomal abnormalities nor those of mitotic spindle were observed for the treatments performed. The results, both individually and in combination, showed that the flavorings under study significantly reduced the cell division rate of the test system cells used. Therefore, under the conditions studied, the two flavorings were cytotoxic.

Development of baked and extruded functional foods from metabolic syndrome specific ingredient mix.

Science.gov (United States)

Miglani, Neetu; Bains, Kiran; Kaur, Harpreet

2015-09-01

The study was aimed to develop baked and extruded functional foods from Metabolic Syndrome (MS) specific designed ingredient mixes with optimum amino acid makeup using key food ingredients with functional properties such as whole cereals, legumes, skimmed milk powder, along with flaxseeds and fenugreek seeds. Two cereals viz. barley and oats and four pulses viz. mung bean, cowpea, bengal gram and soybean were blended in different proportions in order to balance the limiting amino acid lysine in the wheat flour. Three products namely bread, extruded snack and noodles prepared from twenty five ingredient mixes. Six ingredient mixes of breads and four ingredient mixes each of extruded snack and noodles specifically designed for MS patients were organoleptically at par with control wheat flour products. The acceptable products had significantly (p ≤ 0.05) higher lysine, crude protein, ash and fibre and low carbohydrates in compare control whole wheat flour products, hence appropriate for MS patients.

Self-induced neutrino flavor conversion without flavor mixing

International Nuclear Information System (INIS)

Chakraborty, S.; Izaguirre, I.; Raffelt, G.G.; Hansen, R. S.

2016-01-01

Neutrino-neutrino refraction in dense media can cause self-induced flavor conversion triggered by collective run-away modes of the interacting flavor oscillators. The growth rates were usually found to be of order a typical vacuum oscillation frequency Δ m 2 /2E. However, even in the simple case of a ν e beam interacting with an opposite-moving ν-bar e beam, and allowing for spatial inhomogeneities, the growth rate of the fastest-growing Fourier mode is of order μ=√2 G F  n ν , a typical ν–ν interaction energy. This growth rate is much larger than the vacuum oscillation frequency and gives rise to flavor conversion on a much shorter time scale. This phenomenon of 'fast flavor conversion' occurs even for vanishing Δ m 2 /2E and thus does not depend on energy, but only on the angle distributions. Moreover, it does not require neutrinos to mix or to have masses, except perhaps for providing seed disturbances. We also construct a simple homogeneous example consisting of intersecting beams and study a schematic supernova model proposed by Ray Sawyer, where ν e and ν-bar e emerge with different zenith-angle distributions, the key ingredient for fast flavor conversion. What happens in realistic astrophysical scenarios remains to be understood

Risk management of allergenic food ingredients in hospitality

Directory of Open Access Journals (Sweden)

Popov-Raljić Jovanka

2017-01-01

Full Text Available Food allergens have appeared in the last two decades as a concealed form of threat which significantly endangers public health, and their labelling on food products, drinks, and non pre-packed gastro-products is clearly defined with legal regulations. In practice, the chemical risk management is faced with several unexpected problems. Some of them are declarations or statements about allergenic ingredients, where a nutritional allergen that the food contains is labelled with an unusual name, or similar products from different manufacturers where one is safe and the other contains allergens. A hospitality facility which deals with production and distribution of unpackaged foods should, in addition to a developed HACCP concept and standardized recipes for food preparation, prepare a detailed, precise, and clearly defined plan for management of chemical risks.

Nano- and micro-structured assemblies for encapsulation of food ingredients.

Science.gov (United States)

Augustin, Mary Ann; Hemar, Yacine

2009-04-01

This tutorial review provides an overview of the science of food materials and encapsulation techniques that underpin the development of delivery vehicles for functional food components, nutrients and bioactives. Examples of how the choice of materials, formulation and process affect the structure of micro- and nano-encapsulated ingredients and the release of the core are provided. The review is of relevance to chemists, material scientists, food scientists, engineers and nutritionists who are interested in addressing delivery challenges in the food and health industries.

Use of poultry protein isolate as a food ingredient: sensory and color characteristics of low-fat Turkey bologna.

Science.gov (United States)

Omana, Dileep A; Pietrasik, Zeb; Betti, Mirko

2012-07-01

The potential of using poultry protein isolate (PPI) as a food ingredient to substitute either soy protein isolate (SPI) or meat protein in turkey bologna was investigated. PPI was prepared from mechanically separated turkey meat using pH-shift technology and the prepared PPI was added to turkey bologna at 2 different concentrations (1.5% and 2% dry weight basis). Product characteristics were compared with those prepared with the addition of 2% SPI, 11% meat protein (control-1), or 13% meat protein (control-2). All the 5 treatments were subjected to sensory analysis to evaluate aroma, appearance, color, flavor, saltiness, juiciness, firmness, and overall acceptability of the turkey bologna samples using 9-point hedonic scales. A turkey bologna control sample with 11% meat protein appeared to be softer compared to other treatments as revealed by texture profile analysis while purge loss during storage in a retail display case was significantly (P Sensory analysis concluded that 1.5% PPI and 2% PPI could be used as substitute of SPI or lean meat and the treatments could be improved by increasing saltiness and decreasing firmness. The study revealed that with slight modifications in saltiness, turkey bologna can be prepared with the addition of poultry protein isolates as an acceptable substitute for soy protein isolate or meat protein. This will help to avoid usage of nonmeat ingredients (as SPI substitute) and to reduce the cost of production (as meat protein substitute) of low-fat turkey bologna. © 2012 Institute of Food Technologists®

Analysis of reaction products of food contaminants and ingredients: Bisphenol A diglycidyl ether (BADGE) in canned foods

NARCIS (Netherlands)

Coulier, L.; Bradley, E.L.; Bas, R.C.; Verhoeckx, K.C.M.; Driffield, M.; Harmer, N.; Castle, L.

2010-01-01

Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The

Effect of several food ingredients on radiation inactivation of Escherichia coli and Listeria monocytogenes inoculated into ground pork

Science.gov (United States)

Yun, Hyejeong; Lacroix, Monique; Jung, Samooel; Kim, Keehyuk; Lee, Ju Woon; Jo, Cheorun

2011-09-01

The objective of this study was to examine the effects of several food ingredients on the relative radiation sensitivity (RRS) of Escherichia coli and Listeria monocytogenes inoculated onto ground pork. Garlic, leek, onion, and ginger were prepared in 3 different forms; pressurized, freeze-dried, and 70% ethanol extracted. The prepared food ingredients were subdivided into 2 groups, non-irradiated and irradiated with 5 kGy of gamma irradiation, before addition to ground pork. The prepared food ingredients were added at concentrations of 1% and 5% (w/w) into radiation-sterilized ground pork and inoculated with E. coli and L. monocytogenes (10 6 CFU/mL). For E. coli inoculated pork, the most efficient ingredient was ethanol extracted leek (RRS=3.89), followed by freeze-dried ginger and leek (RRS=3.66 and 3.63, respectively) when used without pasteurization. However, when the food ingredients were irradiation-pasteurized, the freeze-dried ginger showed the highest RRS (4.10). When 5% natural materials were added, RRS was the highest for freeze-dried and ethanol extracted onion (4.44 and 4.65, respectively). For L. monocytogenes, the RRS was relatively lower than E. coli in general. The most efficient material was pressurized and freeze-dried onion (RRS=2.13 and 2.08, respectively) at a concentration of 1%. No increase in RRS was observed at increased concentration of food ingredients. These results suggest that the addition of particular food ingredients increased the efficiency of radiation-sterilization. However, changes in RRS were dependent on the species of microorganism as well as the form of the food ingredients.

Analysis of reaction products of food contaminants and ingredients: bisphenol A diglycidyl ether (BADGE) in canned foods.

Science.gov (United States)

Coulier, Leon; Bradley, Emma L; Bas, Richard C; Verhoeckx, Kitty C M; Driffield, Malcolm; Harmer, Nick; Castle, Laurence

2010-04-28

Bisphenol A diglycidyl ether (BADGE) is an epoxide that is used as a starting substance in the manufacture of can coatings for food-contact applications. Following migration from the can coating into food, BADGE levels decay and new reaction products are formed by reaction with food ingredients. The significant decay of BADGE was demonstrated by liquid chromatographic (LC) analysis of foodstuffs, that is, tuna, apple puree, and beer, spiked with BADGE before processing and storage. Life-science inspired analytical approaches were successfully applied to study the reactions of BADGE with food ingredients, for example, amino acids and sugars. An improved mass balance of BADGE was achieved by selective detection of reaction products of BADGE with low molecular weight food components, using a successful combination of stable isotopes of BADGE and analysis by LC coupled to fluorescence detection (FLD) and high-resolution mass spectrometric (MS) detection. Furthermore, proteomics approaches showed that BADGE also reacts with peptides (from protein digests in model systems) and with proteins in foods. The predominant reaction center for amino acids, peptides, and proteins was cysteine.

Toxic effects of some synthetic food colorants and/or flavor additives on male rats.

Science.gov (United States)

El-Wahab, Hanan Mohamed Fathy Abd; Moram, Gehan Salah El-Deen

2013-03-01

The objective of the present work was to evaluate the broadest toxic effect of some synthetic additives of colorants and/or flavors on different body organs and metabolic aspects in rats. A number of chemical food color and flavor additives are routinely added during processing to improve the aesthetic appearance of the dietary items. However, many of them are toxic after prolonged use. In this experiment, a total of 100 male albino rats of Spargue Dawley strain were divided into 10 groups: G(1) was fed basal diet and served as control, G(2): basal diet + Brilliant blue (blue dye, No. 2, 124 mg/kg diet), G(3): basal diet + carmoisine (red dye, No. 3, 70 mg/kg diet), G(4): basal diet + tartrazine (yellow dye, FD & C yellow No. 5, 75 mg/kg diet), G(5): basal diet + trans-anethole (4.5 g/kg diet) G(6): basal diet + propylene glycol (0.25 g/kg diet), G(7): basal diet + vanillin(1.25 g/kg diet), G(8): basal diet + Brilliant blue + propylene glycol, G(9): basal diet + carmoisine + trans-anethole, G(10): basal diet + tartrazine + vanillin for 42 successive days. All food colorants mixed with or without flavor additives induced a significant decrease in body weight, hemoglobin concentration and red blood cell count. Also there was a significant decrease in reduced glutathione content; glutathione-S-transferase and superoxide dismutase activities in both blood and liver compared to control group. On the other hand, a significant increase in serum alanine aminotransferase, aspartate aminotransferase, alkaline phosphatase activities, bilirubin, urea, creatinine, total protein and albumin were observed in all test groups when compared to control group. Finally, it is advisable to limit the uses of these food colorants and/or food flavor additives especially those used by children.

Contact allergy to toothpaste flavors

DEFF Research Database (Denmark)

Andersen, Klaus Ejner

1978-01-01

Toothpaste flavors are fragrance mixtures. Oil of peppermint and spearmint, carvone and anethole are ingredients with a low sensitizing potential, but they are used in almost every brand of toothpaste and caused seven cases of contact allergy in a 6-year period at Gentofte Hospital. Toothpaste...... reactions are rare due to several reasons; local factors in the mouth, the low sensitizing potential of the flavors generally used, and the lack of recognition. It is emphasized that the toothpaste battery for patch testing has to be relevant and changed according to the consumers' and manufacturers' taste...

Potential utilization of algal protein concentrate as a food ingredient in space habitats

Science.gov (United States)

Nakhost, Z.; Karel, M.

1989-01-01

Green alga Scenedesmus obliquus was studied as one of the potential sources of macronutrients in a space habitat. Algal protein concentrate (70.5% protein) was incorporated into a variety of food products such as bran muffins, fettuccine (spinach noodle imitation) and chocolate chip cookies. Food products containing 20 to 40% of incorporated algal proteins were considered. In the sensory analysis the greenish color of the bran muffins and cookies was not found to be objectional. The mild spinachy flavor (algae flavor) was less detectable in chocolate chip cookies than in bran muffins. The color and taste of the algae noodles were found to be pleasant and compared well with commercially available spinach noodles. Commercially available spray-dried Spirulina algae was also incorporated so the products can be compared with those containing Scenedesmus obliquus concentrate. Food products containing commercial algae had a dark green color and a "burnt after taste" and were less acceptable to the panelists.

Evaluation of poultry protein isolate as a food ingredient: physicochemical properties and sensory characteristics of marinated chicken breasts.

Science.gov (United States)

Khiari, Zied; Omana, Dileep A; Pietrasik, Zeb; Betti, Mirko

2013-07-01

The possibilities of replacing soy protein isolate (SPI) and reducing the amount of phosphate in marinated chicken breasts using poultry protein isolate (PPI) were investigated. PPI, prepared from mechanically separated turkey meat through the pH-shift technology, was used as a marinade ingredient for chicken breasts at 2 different concentrations (1.0% and 1.5%, w/w on a dry weight basis). Product characteristics were compared to samples marinated with salt, phosphate, or SPI. All the 5 treatments were subjected to instrumental and sensory analyses. Tumbling yield, drip, and cooking losses as well as expressible moisture showed that PPI can be used as a substitute for SPI in brine. The sensory analysis revealed that there were no differences among treatments in terms of appearance, color, flavor, saltiness, juiciness, tenderness, and overall acceptability of the marinated chicken breasts. However, chicken breasts marinated with phosphate had significantly higher aroma acceptability scores than those treated with 1% PPI. © 2013 Institute of Food Technologists®

Multisensory flavor perception.

Science.gov (United States)

Spence, Charles

2015-03-26

The perception of flavor is perhaps the most multisensory of our everyday experiences. The latest research by psychologists and cognitive neuroscientists increasingly reveals the complex multisensory interactions that give rise to the flavor experiences we all know and love, demonstrating how they rely on the integration of cues from all of the human senses. This Perspective explores the contributions of distinct senses to our perception of food and the growing realization that the same rules of multisensory integration that have been thoroughly explored in interactions between audition, vision, and touch may also explain the combination of the (admittedly harder to study) flavor senses. Academic advances are now spilling out into the real world, with chefs and food industry increasingly taking the latest scientific findings on board in their food design. Copyright © 2015 Elsevier Inc. All rights reserved.

An E-liquid Flavor Wheel: A Shared Vocabulary based on Systematically Reviewing E-liquid Flavor Classifications in Literature.

NARCIS (Netherlands)

Krüsemann, Erna Johanna Zegerina; Boesveldt, Sanne; de Graaf, Kees; Talhout, Reinskje

2018-01-01

E-liquids are available in a high variety of flavors. A systematic classification of e-liquid flavors is necessary to increase comparability of research results. In the food, alcohol and fragrance industry, flavors are classified using flavor wheels. We systematically reviewed literature on flavors

FlavorDB: a database of flavor molecules

OpenAIRE

Garg, Neelansh; Sethupathy, Apuroop; Tuwani, Rudraksh; NK, Rakhi; Dokania, Shubham; Iyer, Arvind; Gupta, Ayushi; Agrawal, Shubhra; Singh, Navjot; Shukla, Shubham; Kathuria, Kriti; Badhwar, Rahul; Kanji, Rakesh; Jain, Anupam; Kaur, Avneet

2017-01-01

Abstract Flavor is an expression of olfactory and gustatory sensations experienced through a multitude of chemical processes triggered by molecules. Beyond their key role in defining taste and smell, flavor molecules also regulate metabolic processes with consequences to health. Such molecules present in natural sources have been an integral part of human history with limited success in attempts to create synthetic alternatives. Given their utility in various spheres of life such as food and ...

Ingredients derived from the slaughter of bovines in dog food

Directory of Open Access Journals (Sweden)

Karina De Carli Loureiro

Full Text Available ABSTRACT: This study evaluated the nutritional levels, apparent digestibility coefficients, and faecal characteristics of dogs fed with four by-products from bovine slaughter: testicles, residue sirloin steak, trachea, and liver. Ingredients were processed and packed in tins for heat treatment in autoclaves. For the digestibility and faeces quality, ingredients were mixed with a reference diet (commercial food in the proportion of 30g kg-1 test ingredient and 70g kg-1 reference diet (as dry matter. Ten adult dogs were distributed in double Latin block squares (5x5 with five treatments and five periods, totalling ten repetitions per treatment. The residue sirloin steak presented the highest levels of essential (414.2g kg-1 of dry matter and non-essential (399.0g kg-1 of dry matter amino acids in tested ingredients. No differences (P>0.05 were observed in apparent digestibility coefficients of dry matter - ADCDM (907g kg-1, ADCOM (930g kg-1, ADCCP (841g kg-1, ADCAEE (954g kg-1 values, and DE (5069kcal kg-1 and ME (4781kcal kg-1 values between testicle, residue sirloin steak, and liver. The trachea presented lower digestibility and energy values (digestible and metabolizable than the other ingredients. This lower trachea digestibility resulted in higher faecal volume for natural and dry matter (P0.05 in faecal score between ingredients. Ingredients tested in this study can be used in feeds for adult dogs; however, their nutritional levels and digestibility values should be considered for correct diet balance.

Microbial production of antioxidant food ingredients via metabolic engineering.

Science.gov (United States)

Lin, Yuheng; Jain, Rachit; Yan, Yajun

2014-04-01

Antioxidants are biological molecules with the ability to protect vital metabolites from harmful oxidation. Due to this fascinating role, their beneficial effects on human health are of paramount importance. Traditional approaches using solvent-based extraction from food/non-food sources and chemical synthesis are often expensive, exhaustive, and detrimental to the environment. With the advent of metabolic engineering tools, the successful reconstitution of heterologous pathways in Escherichia coli and other microorganisms provides a more exciting and amenable alternative to meet the increasing demand of natural antioxidants. In this review, we elucidate the recent progress in metabolic engineering efforts for the microbial production of antioxidant food ingredients - polyphenols, carotenoids, and antioxidant vitamins. Copyright © 2013 Elsevier Ltd. All rights reserved.

78 FR 11791 - Flavored Milk; Petition to Amend the Standard of Identity for Milk and 17 Additional Dairy Products

Science.gov (United States)

2013-02-20

... allow optional characterizing flavoring ingredients used in milk (e.g., chocolate flavoring added to... lower-calorie flavored milk would particularly benefit school children who, according to IDFA and NMPF...

Food-Bridging: A New Network Construction to Unveil the Principles of Cooking

Directory of Open Access Journals (Sweden)

Tiago Simas

2017-06-01

Full Text Available In this manuscript, we propose, analyze, and discuss a possible new principle behind traditional cuisine: the Food-bridging hypothesis and its comparison with the food-pairing hypothesis using the same dataset and graphical models employed in the food-pairing study by Ahn et al. (2011. The Food-bridging hypothesis assumes that if two ingredients do not share a strong molecular or empirical affinity, they may become affine through a chain of pairwise affinities. That is, in a graphical model as employed by Ahn et al., a chain represents a path that joints the two ingredients, the shortest path represents the strongest pairwise chain of affinities between the two ingredients. Food-pairing and Food-bridging are different hypotheses that may describe possible mechanisms behind the recipes of traditional cuisines. Food-pairing intensifies flavor by mixing ingredients in a recipe with similar chemical compounds, and food-bridging smoothes contrast between ingredients. Both food-pairing and food-bridging are observed in traditional cuisines, as shown in this work. We observed four classes of cuisines according to food-pairing and food-bridging: (1 East Asian cuisines, at one extreme, tend to avoid food-pairing as well as food-bridging; and (4 Latin American cuisines, at the other extreme, follow both principles. For the two middle classes: (2 Southeastern Asian cuisines, avoid food-pairing and follow food-bridging; and (3 Western cuisines, follow food-pairing and avoid food-bridging.

Radiation decontamination of dry food ingredients and processing aids

Energy Technology Data Exchange (ETDEWEB)

Farkas, J

1984-01-01

Radiation decontamination of dry ingredients, herbs and enzyme preparations is a technically feasible, economically viable and safe physical process. The procedure is direct, simple, requires no additives and is highly efficient. Its dose requirement is moderate. Radiation doses of 3-10 kGy (0.3-1 mrad) have proved sufficient to reduce the viable counts to a satisfactory level. Ionising radiations do not cause any significant rise in temperature. The flavour, texture or other important technological or sensory properties of most ingredients are not influenced at radiation doses necessary for satisfactory decontamination, and radiation obviates the chemical residue problem. The microflora surviving radiation decontamination of dry ingredients are more susceptible to subsequent antimicrobial treatments. Recontamination can be prevented as the product can be irradiated in its final packaging. Irradiation could be carried out in commercial containers and would result in considerable savings of energy and labour as compared to alternative decontamination techniques. Radiation processing of these commodities is an established technology in several countries and more clearances on irradiated foods are expected to be granted in the near future.

The Flavor World of Childhood

Directory of Open Access Journals (Sweden)

Julie A Mennella

2014-07-01

Although some may view food choice as a cultural trait, not directly related to our biology, overwhelming evidence suggests that children’s biology makes them especially vulnerable to the current food environment of processed foods high in salt and refined sugars. Emerging research in humans and animal models suggests that, beginning very early in life, sensory experiences shape and modify flavor and food preferences and have far-reaching effects on behavior. Such early life experiences with healthy levels of salt and sweet tastes and repeated exposure to healthy food flavors may go a long way toward promoting healthy eating and growth, which could have a significant impact in addressing the many chronic illnesses associated with poor food choice. Yet because of the lack of research, many feeding practices are based on idiosyncratic parental behavior, family traditions, or medical lore, rather than research. One of the keys to continued advances and applications on how to develop good food habits comes from studying the fundamental principles underlying flavor learning, which provides an understanding and appreciation of essential aspect of cultural food practices and habits.

The Utilization of Blue Swimming Crab (Portunus pelagicus) Waste Product, Lemi, as a Food Flavor

Science.gov (United States)

Sasongko, A. Y.; Dewi, E. N.; Amalia, U.

2018-01-01

Lemi is a wasted product that resulted from the meating process of blue swim crab. One of the utilization of blue swim crab lemi is processed it into a food flavor. The aim of this research was to know the value of glutamic acid in blue swim crab lemi flavor with the addition of dextrin using different concentration and know the level of consumer preference of lemi flavor by using hedonic test. The research was using a Completely Randomized research Design (CRD) with a factor of 0%, 1%, 2%, and 3% dextrin concentration. The treatment that was tested was the additions of 0%, 1%, 2%, and 3% dextrin. The nonparametric data (panelist hedonic level) was analyzed by Kruskal-Wallis and further analysis using Mann-Whitney. The parametric data (glutamic acid content, protein content, moisture content, and solubility level) were analyzed by analysis of varians and further analysis using Honestly Significant Difference. The results showed that flavor with 1% dextrin addition has the highest hedonic score (7,07 swim crab lemi flavor. The flavor resulted from this experiment can be used as an alternative of blue swim crab lemi as processing waste so that it can optimalized any further.

Report of the Quark Flavor Physics Working Group

CERN Document Server

Butler, J N; Ritchie, J L; Cirigliano, V; Kettell, S; Briere, R; Petrov, A A; Schwartz, A; Skwarnicki, T; Zupan, J; Christ, N; Sharpe, S R; Van de Water, R S; Altmannshofer, W; Arkani-Hamed, N; Artuso, M; Asner, D M; Bernard, C; Bevan, A J; Blanke, M; Bonvicini, G; Browder, T E; Bryman, D A; Campana, P; Cenci, R; Cline, D; Comfort, J; Cronin-Hennessy, D; Datta, A; Dobbs, S; Duraisamy, M; El-Khadra, A X; Fast, J E; Forty, R; Flood, K T; Gershon, T; Grossman, Y; Hamilton, B; Hill, C T; Hill, R J; Hitlin, D G; Jaffe, D E; Jawahery, A; Jessop, C P; Kagan, A L; Kaplan, D M; Kohl, M; Krizan, P; Kronfeld, A S; Lee, K; Littenberg, L S; MacFarlane, D B; Mackenzie, P B; Meadows, B T; Olsen, J; Papucci, M; Parsa, Z; Paz, G; Perez, G; Piilonen, L E; Pitts, K; Purohit, M V; Quinn, B; Ratcliff, B N; Roberts, D A; Rosner, J L; Rubin, P; Seeman, J; Seth, K K; Schmidt, B; Schopper, A; Sokoloff, M D; Soni, A; Stenson, K; Stone, S; Sundrum, R; Tschirhart, R; Vainshtein, A; Wah, Y W; Wilkinson, G; Wise, M B; Worcester, E; Xu, J; Yamanaka, T

2013-01-01

This report represents the response of the Intensity Frontier Quark Flavor Physics Working Group to the Snowmass charge. We summarize the current status of quark flavor physics and identify many exciting future opportunities for studying the properties of strange, charm, and bottom quarks. The ability of these studies to reveal the effects of new physics at high mass scales make them an essential ingredient in a well-balanced experimental particle physics program.

Searching for flavor labels in food products: the influence of color-flavor congruence and association strength.

Science.gov (United States)

Velasco, Carlos; Wan, Xiaoang; Knoeferle, Klemens; Zhou, Xi; Salgado-Montejo, Alejandro; Spence, Charles

2015-01-01

Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent) combinations of product packaging colors and flavor labels would facilitate visual search for products labeled with specific flavors. The two experiments reported here document a Stroop-like effect between flavor words and packaging colors. The participants were able to search for packaging flavor labels more rapidly when the color of the packaging was congruent with the flavor label (e.g., red/tomato) than when it was incongruent (e.g., yellow/tomato). In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference) than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

Food product models developed to evaluate starch as a food ingredient

DEFF Research Database (Denmark)

Wischmann, Bente; Bergsøe, Merete Norsker; Adler-Nissen, Jens

2002-01-01

Three highly reproducible food models have been developed to evaluate rheological and functional properties of starches. The food models are dutch vla, dressing, and white sauce, and they vary in pH, serving temperature, oil content, and content of other functional ingredients than starch (milk...... with starch concentration in dutch vla. In dressing and white sauce most of the rheological parameters depended on the starch concentration. In addition, it was found that results from the empirical rheological method (USDA consistometer) correlate well with fundamental rheological parameters. Syneresis...... was measured for a period of time up to 15 days. The degree of syneresis of dressing was highly dependent on starch concentration, while the syneresis of the white sauce was dependent on time but not on starch concentration. The dutch vla showed no syneresis at all....

21 CFR 172.585 - Sugar beet extract flavor base.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Sugar beet extract flavor base. 172.585 Section 172... CONSUMPTION Flavoring Agents and Related Substances § 172.585 Sugar beet extract flavor base. Sugar beet extract flavor base may be safely used in food in accordance with the provisions of this section. (a...

A flavor sector for the composite Higgs

Energy Technology Data Exchange (ETDEWEB)

Vecchi, Luca, E-mail: vecchi@lanl.gov

2013-11-25

We discuss flavor violation in large N Composite Higgs models. We focus on scenarios in which the masses of the Standard Model fermions are controlled by hierarchical mixing parameters, as in models of Partial Compositeness. We argue that a separation of scales between flavor and Higgs dynamics can be employed to parametrically suppress dipole and penguin operators, and thus effectively remove the experimental constraints arising from the lepton sector and the neutron EDM. The dominant source of flavor violation beyond the Standard Model is therefore controlled by 4-fermion operators, whose Wilson coefficients can be made compatible with data provided the Higgs dynamics approaches a “walking” regime in the IR. Models consistent with all flavor and electroweak data can be obtained with a new physics scale within the reach of the LHC. Explicit scenarios may be realized in a 5D framework, the new key ingredient being the introduction of flavor branes where the wave functions of the bulk fermions end.

Searching for flavor labels in food products: The influence of color-flavor congruence and association strength

Directory of Open Access Journals (Sweden)

Carlos eVelasco

2015-03-01

Full Text Available Prior research provides robust support for the existence of a number of associations between colors and flavors. In the present study, we examined whether congruent (vs. incongruent combinations of product packaging colors and flavor labels would facilitate visual search for products labelled with specific flavors in a Stroop-like manner. Across two experiments, a Stroop-like effect between flavor words and packaging colors is documented and we demonstrate that people are able to search for packaging flavor labels more rapidly when the color of the packaging is congruent with the flavor label (e.g., red/tomato than when it is incongruent (e.g., yellow/tomato. In addition, when the packaging color was incongruent, those flavor labels that were more strongly associated with a specific color yielded slower reaction times and more errors (Stroop interference than those that were less strongly tied to a specific color. Importantly, search efficiency was affected both by color/flavor congruence and association strength. Taken together, these results therefore highlight the role of color congruence and color-word association strength when it comes to searching for specific flavor labels.

Line-scan macro-scale Raman chemical imaging for authentication of powdered foods and ingredients

Science.gov (United States)

Adulteration and fraud for powdered foods and ingredients are rising food safety risks that threaten consumers’ health. In this study, a newly developed line-scan macro-scale Raman imaging system using a 5 W 785 nm line laser as excitation source was used to authenticate the food powders. The system...

Fermented Brown Rice Flour as Functional Food Ingredient

OpenAIRE

Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah; Muhammad, Kharidah; Makeri, Mohammad

2014-01-01

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker?s yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to...

Detecting aroma changes of local flavored green tea (Camellia sinensis) using electronic nose

Science.gov (United States)

Ralisnawati, D.; Sukartiko, A. C.; Suryandono, A.; Triyana, K.

2018-03-01

Indonesia is currently the sixth largest tea producer in the world. However, consumption of the product in the country was considered low. Besides tea, the country also has various local flavor ingredients that are potential to be developed. The addition of local flavored ingredients such as ginger, lemon grass, and lime leaves on green tea products is gaining acceptance from consumers and producers. The aroma of local flavored green tea was suspected to changes during storage, while its sensory testing has some limitations. Therefore, the study aimed to detect aroma changes of local flavors added in green tea using electronic nose (e-nose), an instrument developed to mimic the function of the human nose. The test was performed on a four-gram sample. The data was collected with 120 seconds of sensing time and 60 seconds of blowing time. Principal Component Analysis (PCA) was used to find out the aroma changes of local flavored green tea during storage. We observed that electronic nose could detect aroma changes of ginger flavored green tea from day 0 to day 6 with variance percentage 99.6%. Variance proportion of aroma changes of lemon grass flavored green tea from day 0 to day 6 was 99.3%. Variance proportion of aroma changes of lime leaves flavored green tea from day 0 to day 6 was 99.4%.

Phenolic Compounds as Nutraceuticals or Functional Food Ingredients.

Science.gov (United States)

Caleja, Cristina; Ribeiro, Andreia; Barreiro, Maria Filomena; Ferreira, Isabel C F R

2017-01-01

Nowadays, the functional foods represent one the most promising, interesting and innovative areas in the food industry. Various components are being added to foods in order to render them functional. One example of these components are plant naturally occurring phenolic compounds, which are associated with a high antioxidant capacity and thus with benefits in relation to human health. However, despite the huge number of scientific studies and patents on this topic and their natural presence in foods, namely in the ones from plant origin, there are still few marketable products enriched with these compounds. The commercialization of this type of functional products needs to go through various regulations, proving that they are safe and present the ascribed health benefits, conquering the target audience. In this review the growing interest of industry and consumers' appetence for functional foods and nutraceuticals is highlighted, focusing especially on phenolic compounds. Although several published works show the multitude of bioactive properties of these compounds, ensuring their use as bioactive ingredients in food, they present inherent stability issues needing to be solved. However, considerable research is presently ongoing to overcome this problem, making viable the development of new products to be launched in the market. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Identification of flavor compounds and enhancement of flavor characteristics in space foods

Energy Technology Data Exchange (ETDEWEB)

Jo, Cheorun; Yun, Hyejeong; Jung, Samooel; Jung, Yeonkook; Lee, Hyeonjeong [Chungnam National University, Daejeon (Korea, Republic of)

2010-12-15

To minimize the deterioration of sensorial quality of irradiated bulgogi and dakgalbi, the microbial safety and volatiles were examined. The total aerobic bacterial population of dakgalbi was eliminated by 40 kGy of irradiation, But, the lipid oxidation and the contents of volatile basic nitrogen were significantly increased by 40 kGy of irradiation, and off-flavor was significantly higher in irradiated sample. The amount of volatile compounds was increased by irradiation including hexane, heptane, propanal, hexanal, pentanal, and nonanal Totally 7 natural materials and red wine were added into ground beef for manufacturing bulgogi and evaluated the relative radiation sensitivity (RRS) against Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. When garlic, onion, or red wine were added into the ground beef with concentrations 1 to 5%, the RRS increased significantly. Also, garlic or onion used as ingredient of dakalbi significantly increased RRS against Escherichia coli, Listeria monocytohenes garlic or red wine were selected to increase of RRS and combined with charcoal packaging to reduce the off-odor of ground beef by irradiation. The combination treatment of garlic or red wine with charcoal packaging reduced the total volatile compounds. Sensory evaluation confirmed that the use of combination treatment of natural materials with charcoal packaging enhance the sensorial quality of ground beef. As the result, it is possible to reduce the required irradiation dose by increasing RRS, which can minimize sensory deterioration of the products. And, charcoal packaging can reduce sensory deterioration

Identification of flavor compounds and enhancement of flavor characteristics in space foods

International Nuclear Information System (INIS)

Jo, Cheorun; Yun, Hyejeong; Jung, Samooel; Jung, Yeonkook; Lee, Hyeonjeong

2010-12-01

To minimize the deterioration of sensorial quality of irradiated bulgogi and dakgalbi, the microbial safety and volatiles were examined. The total aerobic bacterial population of dakgalbi was eliminated by 40 kGy of irradiation, But, the lipid oxidation and the contents of volatile basic nitrogen were significantly increased by 40 kGy of irradiation, and off-flavor was significantly higher in irradiated sample. The amount of volatile compounds was increased by irradiation including hexane, heptane, propanal, hexanal, pentanal, and nonanal Totally 7 natural materials and red wine were added into ground beef for manufacturing bulgogi and evaluated the relative radiation sensitivity (RRS) against Salmonella typhimurium, Escherichia coli, Listeria monocytogenes, and Staphylococcus aureus. When garlic, onion, or red wine were added into the ground beef with concentrations 1 to 5%, the RRS increased significantly. Also, garlic or onion used as ingredient of dakalbi significantly increased RRS against Escherichia coli, Listeria monocytohenes garlic or red wine were selected to increase of RRS and combined with charcoal packaging to reduce the off-odor of ground beef by irradiation. The combination treatment of garlic or red wine with charcoal packaging reduced the total volatile compounds. Sensory evaluation confirmed that the use of combination treatment of natural materials with charcoal packaging enhance the sensorial quality of ground beef. As the result, it is possible to reduce the required irradiation dose by increasing RRS, which can minimize sensory deterioration of the products. And, charcoal packaging can reduce sensory deterioration

Prenatal Flavor Exposure Affects Flavor Recognition and Stress-Related Behavior of Piglets

NARCIS (Netherlands)

Oostindjer, M.; Bolhuis, J.E.; Brand, van den H.; Kemp, B.

2009-01-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during

MANUFACTURE OF BANANA FLAVORED LIQUEURS FABRICATION DES LIQUEURS A SAVEUR DE BANANES

Directory of Open Access Journals (Sweden)

MARIA CRISTIANA GARNAI

2014-01-01

Full Text Available The aim of this study was the obtention of banana flavored liqueurs aromatized with different natural ingredients. For this, different maceration types were compared: maceration of fruit in alcohol (group A, maceration of fruit in sugar (group B and maceration of fruits in alcohol - sugar mixture (group C. In this work, we also studied the influence of: the variation of the concentration of sugar used for liqueurs (10 % sugar - common liqueurs - and 40 % sugar – fine liqueurs, the variation of the maceration time (7 days and 42 days and of the addition of different natural ingredients on the liquour flavor. All the liquors were evaluated by a sensory analysis. Performing this study we were able to put in evidence some herbs that can give harmony to the taste of the liquor and can highlight the banana flavor.

Understanding the basic biology underlying the flavor world of children

Directory of Open Access Journals (Sweden)

Julie A. MENNELLA, Alison K. VENTURA

2010-12-01

Full Text Available Health organizations worldwide recommend that adults and children minimize intakes of excess energy and salty, sweet, and fatty foods (all of which are highly preferred tastes and eat diets richer in whole grains, low- and non- fat dairy products, legumes, fish, lean meat, fruits, and vegetables (many of which taste bitter. Despite such recommendations and the well-established benefits of these foods to human health, adults are not complying, nor are their children. A primary reason for this difficulty is the remarkably potent rewarding properties of the tastes and flavors of foods high in sweetness, saltiness, and fatness. While we cannot easily change children’s basic ingrained biology of liking sweets and avoiding bitterness, we can modulate their flavor preferences by providing early exposure, starting in utero, to a wide variety of flavors within healthy foods, such as fruits, vegetables, and whole grains. Because the flavors of foods mothers eat during pregnancy and lactation also flavor amniotic fluid and breast milk and become preferred by infants, pregnant and lactating women should widen their food choices to include as many flavorful and healthy foods as possible. These experiences, combined with repeated exposure to nutritious foods and flavor variety during the weaning period and beyond, should maximize the chances that children will select and enjoy a healthier diet [Current Zoology 56 (6: 834–841, 2010].

Microbial behavior and changes in food constituents during fermentation of Japanese sourdoughs with different rye and wheat starting materials.

Science.gov (United States)

Fujimoto, Akihito; Ito, Keisuke; Itou, Madoka; Narushima, Noriko; Ito, Takayuki; Yamamoto, Akihisa; Hirayama, Satoru; Furukawa, Soichi; Morinaga, Yasushi; Miyamoto, Takahisa

2018-01-01

Sourdough is a food item made by kneading grain flour and water together and allowing fermentation through the action of lactic acid bacteria (Lactobacillales) and yeast. Typically, Japanese bakeries make sourdough with rye flour, wheat flour, malt extract, and water and allow spontaneous fermentation for 6 days. We compared the microbial behavior and food components, such as organic acids, sugars, and free amino acids, of sourdoughs made using two different rye and wheat flours during the 6-day fermentation period. Comparisons were made for two types of rye and wheat flours, using different production sites and different milling, distribution, and storage conditions. The microbial count was evaluated using different culture media. All sourdough types showed a significant increase in lactic acid levels on fermentation day 2 and a decrease in free amino acid levels on day 4. Low overall lactic acid production and little fluctuation in sugar levels occurred in sourdough made from French ingredients. For sourdough made from Japanese ingredients, sugar levels (chiefly glucose, sucrose, and maltose) declined on fermentation day 1, increased on day 2, and declined by day 5. With the French ingredients, no yeast cells were detected until day 3, and many acid precursors of sourdough flavor components were detected. Yet with the Japanese ingredients, 10 6 /g yeast cells were detected on days 3-5, as well as sourdough-flavor esters and alcohols. Differences in raw material quality affected the microbial behavior and changes in food constituents during the fermentation process and, consequently, the sourdough flavor. Copyright © 2017 The Society for Biotechnology, Japan. Published by Elsevier B.V. All rights reserved.

Diacetyl levels and volatile profiles of commercial starter distillates and selected dairy foods.

Science.gov (United States)

Rincon-Delgadillo, M I; Lopez-Hernandez, A; Wijaya, I; Rankin, S A

2012-03-01

Starter distillates (SDL) are used as ingredients in the formulation of many food products such as cottage cheese, margarine, vegetable oil spreads, processed cheese, and sour cream to increase the levels of naturally occurring buttery aroma associated with fermentation. This buttery aroma results, in part, from the presence of the vicinal dicarbonyl, diacetyl, which imparts a high level of buttery flavor notes and is a key component of SDL. Diacetyl (2,3-butanedione) is a volatile product of citrate metabolism produced by certain bacteria, including Lactococcus lactis ssp. diacetylactis and Leuconostoc citrovorum. In the United States, SDL are regarded as generally recognized as safe ingredients, whereby usage in food products is limited by good manufacturing practices. Recently, diacetyl has been implicated as a causative agent in certain lung ailments in plant workers; however, little is published about the volatile composition of SDL and the levels of diacetyl or other flavoring components in finished dairy products. The objective of this work was to characterize the volatile compounds of commercial SDL and to quantitate levels of diacetyl and other Flavor and Extract Manufacturers Association-designated high-priority flavoring components found in 18 SDL samples and 24 selected dairy products. Headspace volatiles were assessed using a solid-phase microextraction and analyzed by gas chromatography-mass spectrometry. In addition to diacetyl (ranging from 1.2 to 22,000 μg/g), 40 compounds including 8 organic acids, 4 alcohols, 3 aldehydes, 7 esters, 3 furans, 10 ketones, 2 lactones, 2 sulfur-containing compounds, and 1 terpene were detected in the SDL. A total of 22 food samples were found to contain diacetyl ranging from 4.5 to 2,700 μg/100g. Other volatile compounds, including acetaldehyde, acetic acid, acetoin, benzaldehyde, butyric acid, formic acid, furfural, 2,3-heptanedione, 2,3-pentanedione, and propanoic acid, were also identified and quantified in SDL

Relationship between spicy flavor, spicy food intake frequency, and general obesity in a rural adult Chinese population: The RuralDiab study.

Science.gov (United States)

Yang, K; Li, Y; Mao, Z; Liu, X; Zhang, H; Liu, R; Xue, Y; Tu, R; Liu, X; Zhang, X; Li, W; Wang, C

2018-03-01

The purpose of this study was to explore the association between spicy flavor, spicy food frequency, and general obesity in Chinese rural adults. A total of 15,683 subjects (5907 males, 9776 females) aged 35-74 years from the RuralDiab Study were recruited for this cross-sectional study. Analysis of covariance was used to determine the differences of participant characteristics across body mass index (BMI) categories. Logistic regression yielded adjusted odds ratios (ORs) and 95% confidence intervals (CIs) for obesity associated with the level of spicy flavor and frequency of spicy food intake. A meta-analysis was conducted to validate the result of the cross-sectional study. The crude and standardized prevalence of obesity were 16.78% and 17.57%, respectively. Compared with No spicy flavor, the adjusted ORs (95% CIs) of Mild, Middle, and Heavy spicy flavor for obesity were 1.232 (1.117-1.359), 1.463 (1.290-1.659), and 1.591 (1.293-1.958), respectively (P trend  food consumption, the adjusted ORs (95% CIs) of 1 or 2 days/week, 3-5 days/week, and 6 or 7 days/week were 1.097 (0.735-1.639), 1.294 (0.932-1.796), and 1.250 (1.025-1.525), respectively (P trend  = 0.026). The point estimate and 95% CI of mean BMI difference between the spicy food consuming group and spicy food non-consuming group was 0.37 (95% CI: 0.30-0.44) in the meta-analysis. The data indicated that spicy flavor and spicy food frequency were positively associated with general obesity in Chinese rural populations. Copyright © 2017 The Italian Society of Diabetology, the Italian Society for the Study of Atherosclerosis, the Italian Society of Human Nutrition, and the Department of Clinical Medicine and Surgery, Federico II University. Published by Elsevier B.V. All rights reserved.

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics.

Science.gov (United States)

Koppel, Kadri; Gibson, Michael; Alavi, Sajid; Aldrich, Greg

2014-05-23

The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1) to determine cooking method (baking or extrusion), meat inclusion (0 or 20%), and extrusion thermal to mechanical energy ratios (low, medium, and high) effects on sensory and volatile properties of pet foods, and (2) to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0-2.6 baked vs. 3.5-4.3 extruded, color intensity scale 0-15), and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3-0.6 baked, 0.6-1.5 extruded, scale 0-15), whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

Prenatal flavor exposure affects flavor recognition and stress-related behavior of piglets.

Science.gov (United States)

Oostindjer, Marije; Bolhuis, J Elizabeth; van den Brand, Henry; Kemp, Bas

2009-11-01

Exposure to flavors in the amniotic fluid and mother's milk derived from the maternal diet has been shown to modulate food preferences and neophobia of young animals of several species. Aim of the experiment was to study the effects of pre- and postnatal flavor exposure on behavior of piglets during (re)exposure to this flavor. Furthermore, we investigated whether varying stress levels, caused by different test settings, affected behavior of animals during (re)exposure. Piglets were exposed to anisic flavor through the maternal diet during late gestation and/or during lactation or never. Piglets that were prenatally exposed to the flavor through the maternal diet behaved differently compared with unexposed pigs during reexposure to the flavor in several tests, suggesting recognition of the flavor. The differences between groups were more pronounced in tests with relatively high stress levels. This suggests that stress levels, caused by the design of the test, can affect the behavior shown in the presence of the flavor. We conclude that prenatal flavor exposure affects behaviors of piglets that are indicative of recognition and that these behaviors are influenced by stress levels during (re)exposure.

Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

Science.gov (United States)

Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

2018-01-01

To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

Safety assessment of Vitis vinifera (grape)-derived ingredients as used in cosmetics.

Science.gov (United States)

Fiume, Monice M; Bergfeld, Wilma F; Belsito, Donald V; Hill, Ronald A; Klaassen, Curtis D; Liebler, Daniel C; Marks, James G; Shank, Ronald C; Slaga, Thomas J; Snyder, Paul W; Andersen, F Alan

2014-01-01

The Cosmetic Ingredient Review Expert Panel (Panel) assessed the safety of 24 Vitis vinifera (grape)-derived ingredients and found them safe in the present practices of use and concentration in cosmetics. These ingredients function in cosmetics mostly as skin-conditioning agents, but some function as antioxidants, flavoring agents, and/or colorants. The Panel reviewed the available animal and clinical data to determine the safety of these ingredients. Additionally, some constituents of grapes have been assessed previously for safety as cosmetic ingredients by the Panel, and others are compounds that have been discussed in previous Panel safety assessments. © The Author(s) 2014.

Development of fish protein powder as an ingredient for food applications: a review

OpenAIRE

Shaviklo, Amir Reza

2013-01-01

The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The...

Nutrient digestibility in food waste ingredients for Pekin and Muscovy ducks.

Science.gov (United States)

Farhat, A; Normand, L; Chavez, E R; Touchburn, S P

1998-09-01

Food wastes are valuable resources to be recycled into new added-value products through animal production. The determination of energy and digestibility values of these wastes is essential for feed formulation. Corn, soybean meal (SBM), and a total of nine industrial food waste ingredients were tested in a comparative metabolic study in Pekin and Muscovy ducklings at two different ages during growth. The "precision-feeding" technique was employed to establish DM, fat, and fiber digestibility as well as retention of N and energy (AME, AMEn in Pekins; and AME, AMEn, TME, TMEn in Muscovies) for the 11 ingredients. For Pekin at 3 wk of age, the AMEn of peanuts, tofu, pogo, granola, waste diet, bread, corn, SBM, okara, and brewers grains were 5,141, 4,019, 3,971, 3,908, 3,141, 2,279, 1,572, and 1,442 kcal/kg, respectively. For Pekin at 6 wk of age, the AMEn of peanuts, pogo, tofu, granola, waste diet, bread, corn, SBM, and okara were 5,340, 4,327, 4,254, 4,079, 3,567, 3,302, 3,201, 2,416, and 1,562 kcal/kg, respectively. For Muscovy at 7 wk of age, the TMEn of peanuts, pogo, granola, waste diet, corn, tofu, bread, SBM, okara, and peanut skin were 5,207, 4,321, 4,057, 3,733, 3,233, 3,180, 3,084, 2,236, 1,575, and 904 kcal/kg, respectively. For Muscovy at 11 wk of age, the TMEn of peanuts, pogo, granola, tofu, waste diet, corn, bread, SBM, okara, and brewers grains were 5,077, 4,137, 4,025, 3,921, 3,586, 3,254, 3,123, 2,245, 2,007, and 1,392 kcal/kg, respectively. Nitrogen retention was significantly (P waste diet and lower for bread, corn, granola, brewers grains, and peanut skin. Dry matter digestibility was high for granola, pogo, corn, bread, and the food waste diet. Fat digestibility was generally the same for all the ingredients and was consistently over 97%. Bread neutral detergent fiber (NDF) was significantly (P waste ingredients as well as corn and SBM in both Pekin and Muscovy ducklings at two different ages during growth to market weight.

Valorization of postharvest sweet cherry discard for the development of dehydrated fruit ingredients: compositional, physical, and mechanical properties.

Science.gov (United States)

Franceschinis, Lorena; Sette, Paula; Salvatori, Daniela; Schebor, Carolina

2018-04-20

Sweet cherries are an excellent source of phenolic compounds, which may contribute to a healthy diet. The objective of this work was to generate dehydrated ingredients from postharvest discard of sweet cherries. Four dried ingredients were obtained from fresh sweet cherry discard (Lapins var.) using an osmotic dehydration pretreatment and freeze drying or air drying. The ingredients showed an important phenolic contribution (2.8-6.6 g gallic acid kg -1 of product) and preserved the natural color of the fruit to a great extent. Freeze-dried ingredients were less hygroscopic than air-dried ones, and presented with a softer texture. All the ingredients were in a supercooled state at room temperature (T g range: -23.0 to -18.8 °C). Sugar infusion pretreatment caused a decrease in water sorption capacity and molecular mobility; it also reduced the initial rehydration rate. Relevant differences in nutritional and structural characteristics of the ingredients were observed depending on the processing method used. These ingredients could be incorporated into different processed foods, such as snacks, cereal mixtures, cereal bars, and bakery and confectionery products. Air-dried control ingredients presented better nutritional qualities and air-dried sweet cherries with sugar infusion pretreatment could be appropriate ingredients for applications where sweet flavor and slow rehydration rate are required. © 2018 Society of Chemical Industry. © 2018 Society of Chemical Industry.

Recent experiences in the development of locally-produced ready to use foods

International Nuclear Information System (INIS)

Ryan, Kelsey; Manary, Mark

2014-01-01

Ready-to-use foods for treatment of moderate acute malnutrition (MAM) are micronutrient-fortified, lipid pastes containing roasted peanuts, oil, micronutrients, sugar, soy and/or dairy ingredient powders. The benefits of pastes like ready-to-use therapeutic food (RUTF), ready-to-use supplementary food (RUSF), and lipid nutrient supplements (LNS) for the treatment of nutritional maladies are that they are shelf-stable due to their low water activity, they are easily transportable, and they can be eaten as-is. Since the development of ready-to-use foods, cost reduction and local production experimentation have been ongoing. Attempts to replace ingredients like skim milk powder with alternate dairy protein ingredients or non-animal ingredients have been reported, but little food and process development information has been revealed. Linear programming or least-cost optimization mathematical models have been employed to help design low cost paste formulas from a selection of ingredients that also meet nutritional requirements. A new user-friendly tool can be used to develop new formulas that incorporate locally-sourced ingredients. New approaches to ingredient utilization are necessary for future ready-to-use food production and will require the development of novel processes for local ingredients compared to traditional pastes. The challenges of incorporating novel ingredients include processing changes, flavor and acceptability, and meeting nutrient requirements. Our research is designed to not only look at substitute ingredients, but also to optimize processing conditions in order to reduce cost by energy savings, extended shelf-life, and lower nutrient degradation. An RUSF using a novel dairy ingredient, whey permeate, was recently developed and is currently being tested in a prospective, double-blind randomized clinical trial for children with MAM in Malawi. Recent research in the development and testing of ready-to-use foods for MAM include a programmatic study

The Effects of Cooking Process and Meat Inclusion on Pet Food Flavor and Texture Characteristics

Directory of Open Access Journals (Sweden)

Kadri Koppel

2014-05-01

Full Text Available The pet food industry is an important portion of the food and feed industries in the US. The objectives of this study were (1 to determine cooking method (baking or extrusion, meat inclusion (0 or 20%, and extrusion thermal to mechanical energy ratios (low, medium, and high effects on sensory and volatile properties of pet foods, and (2 to determine associations among sensory and volatile characteristics of baked and extruded pet foods. Descriptive sensory analysis and gas chromatography-mass spectrometry were used to analyze the pet food samples. It was found that baked samples were lighter in color (2.0–2.6 baked vs. 3.5–4.3 extruded, color intensity scale 0–15, and had lower levels of attributes that indicated rancidity (i.e., fishy flavor; 0.3–0.6 baked, 0.6–1.5 extruded, scale 0–15, whereas extruded pet foods were more cohesive in mass, more friable, hard, and crisp, but less powdery than baked samples. Fresh meat inclusion tended to decrease bitterness and increase fishy flavor and cohesiveness of pet foods. High thermal to mechanical energy ratio during extrusion resulted in less musty and more porous kibbles. The main volatile compounds included aldehydes, such as hexanal and heptanal, ketones, and alcohols. Extruded samples did not contain methylpyrazine, while baked samples did not contain 2-butyl furan. Future studies should consider evaluating the relationship between sensory results and animal palatability for these types of foods.

The use of rapid spectroscopic screening methods to detect adulteration of food raw materials and ingredients

DEFF Research Database (Denmark)

Sørensen, Klavs Martin; Khakimov, Bekzod; Engelsen, Søren Balling

2016-01-01

with chemometrics appears to be an efficient first choice for testing incoming raw materials and ingredients in the food production. However, in order to realize its full potential, it is necessary to move away from the current thoughts at the Parnassus, namely the targeted approach. This review will focus......International trade in food commodities will continue to increase and the complex food supply chains make adulteration detection and traceability a technical, logistical and financial challenge. There is no magic solution for adulteration testing, but NIR spectroscopy in combination...... on the exploitation of the capability of NIR spectroscopy to fingerprint incoming raw materials and ingredients as an integrated part of the industry's self-monitoring program typically called process analytical technology....

Hydration and chemical ingredients in sport drinks: food safety in the European context.

Science.gov (United States)

Urdampilleta, Aritz; Gómez-Zorita, Saioa; Soriano, José M; Martínez-Sanz, José M; Medina, Sonia; Gil-Izquierdo, Angel

2015-05-01

Before, during and after physical activity, hydration is a limiting factor in athletic performance. Therefore, adequate hydration provides benefits for health and performance of athletes. Besides, hydration is associated to the intake of carbohydrates, protein, sodium, caffeine and other substances by different dietary aids, during the training and/or competition by athletes. These requirements have led to the development of different products by the food industry, to cover the nutritional needs of athletes. Currently in the European context, the legal framework for the development of products, substances and health claims concerning to sport products is incomplete and scarce. Under these conditions, there are many products with different ingredients out of European Food Safety Authority (EFSA) control where claims are wrong due to no robust scientific evidence and it can be dangerous for the health. Further scientific evidence should be constructed by new clinical trials in order to assist to the Experts Commitees at EFSA for obtaining robust scientific opinions concerning to the functional foods and the individual ingredients for sport population. Copyright AULA MEDICA EDICIONES 2014. Published by AULA MEDICA. All rights reserved.

Brain mechanisms of flavor learning

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Takashi eYamamoto

2011-09-01

Full Text Available Once the flavor of the ingested food (conditioned stimulus, CS is associated with a preferable (e.g., good taste or nutritive satisfaction or aversive (e.g., malaise with displeasure signal (unconditioned stimulus, US, animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammilary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

Brain mechanisms of flavor learning.

Science.gov (United States)

Yamamoto, Takashi; Ueji, Kayoko

2011-01-01

Once the flavor of the ingested food (conditioned stimulus, CS) is associated with a preferable (e.g., good taste or nutritive satisfaction) or aversive (e.g., malaise with displeasure) signal (unconditioned stimulus, US), animals react to its subsequent exposure by increasing or decreasing ingestion to the food. These two types of association learning (preference learning vs. aversion learning) are known as classical conditioned reactions which are basic learning and memory phenomena, leading selection of food and proper food intake. Since the perception of flavor is generated by interaction of taste and odor during food intake, taste and/or odor are mainly associated with bodily signals in the flavor learning. After briefly reviewing flavor learning in general, brain mechanisms of conditioned taste aversion is described in more detail. The CS-US association leading to long-term potentiation in the amygdala, especially in its basolateral nucleus, is the basis of establishment of conditioned taste aversion. The novelty of the CS detected by the cortical gustatory area may be supportive in CS-US association. After the association, CS input is conveyed through the amygdala to different brain regions including the hippocampus for contextual fear formation, to the supramammillary and thalamic paraventricular nuclei for stressful anxiety or memory dependent fearful or stressful emotion, to the reward system to induce aversive expression to the CS, or hedonic shift from positive to negative, and to the CS-responsive neurons in the gustatory system to enhance the responsiveness to facilitate to detect the harmful stimulus.

Development of fish protein powder as an ingredient for food applications: a review.

Science.gov (United States)

Shaviklo, Amir Reza

2015-02-01

The increasing awareness that dried fish protein can be applied for food fortification and production of value added/functional foods has encouraged the food industry to examine different methods for developing fish protein ingredient from different raw materials. Fish protein powder (FPP) is a dried and stable fish product, intended for human consumption, in which the protein is more concentrated than in the original fish flesh. Quality and acceptability of FPP depend on several factors. The fat content of the FPP is a critical issue because when it is oxidized a strong and often rancid flavour is produced. Protein content of FPP depends on the raw materials, amount of additives and moisture content, but it contains at least 65 % proteins. FPP is used in the food industry for developing re-structured and ready-to-eat food products. The FPP maintains its properties for 6 months at 5 °C but loses them rapidly at 30 °C. Deterioration of the FPP during storage is prevented by lowering the moisture content of the product and eliminating of oxygen from the package. The FPP can be applied as a functional ingredient for developing formulated ready-to-eat products. This article reviews methods for extracting fish proteins, drying methods, characteristics and applications of FPP and factors affecting FPP quality.

Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: testing an European Food Safety Authority-tiered approach.

Science.gov (United States)

Speijers, Gerrit; Bottex, Bernard; Dusemund, Birgit; Lugasi, Andrea; Tóth, Jaroslav; Amberg-Müller, Judith; Galli, Corrado L; Silano, Vittorio; Rietjens, Ivonne M C M

2010-02-01

This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified by their scientific (binomial) name, in most cases down to the subspecies level or lower. (ii) Adequate characterization and description of the botanical parts and preparation methodology used is needed. Safety of a botanical ingredient cannot be assumed only relying on the long-term safe use of other preparations of the same botanical. (iii) Because of possible adulterations, misclassifications, replacements or falsifications, and restorations, establishment of adequate quality control is necessary. (iv) The strength of the evidence underlying concerns over a botanical ingredient should be included in the safety assessment. (v) The matrix effect should be taken into account in the safety assessment on a case-by-case basis. (vi) Adequate data and methods for appropriate exposure assessment are often missing. (vii) Safety regulations concerning toxic contaminants have to be complied with. The application of the guidance approach can result in the conclusion that safety can be presumed, that the botanical ingredient is of safety concern, or that further data are needed to assess safety.

Exploration of functional food consumption in older adults in relation to food matrices, bioactive ingredients, and health.

Science.gov (United States)

Vella, Meagan N; Stratton, Laura M; Sheeshka, Judy; Duncan, Alison M

2013-01-01

The functional food industry is expanding, yet research into consumer perceptions of functional foods is limited. Older adults could benefit from functional foods due to age-related food and health issues. This research gathered information about functional foods from community-dwelling older adults (n = 200) who completed a researcher-administered questionnaire about consumption, food matrices, bioactive ingredients, and health areas addressed through functional foods. Overall prevalence of functional food consumption was found to be 93.0%. Commonly consumed foods included yogurt with probiotics (56.0%), eggs with omega-3 fatty acids (37.0%), and bread with fiber (35.5%). Functional food matrices primarily consumed were yogurt (51.5%), bread (44.0%), and cereal (40.0%). The primary functional food bioactive consumed was dietary fiber (79.5%). Most participants (86.2%) indicated that they consume functional foods to improve health, and the major areas specified were osteoporosis/bone health (67.5%), heart disease (61.0%), and arthritis (55.0%). These results inform health professionals regarding the potential of functional foods to support health among older adults.

Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay.

Science.gov (United States)

Kampfer, Kristina; Leischnig, Alexander; Ivens, Björn Sven; Spence, Charles

2017-01-01

Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers' desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed.

Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay

Science.gov (United States)

Kampfer, Kristina; Leischnig, Alexander; Spence, Charles

2017-01-01

Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers’ desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed. PMID:29020078

Touch-flavor transference: Assessing the effect of packaging weight on gustatory evaluations, desire for food and beverages, and willingness to pay.

Directory of Open Access Journals (Sweden)

Kristina Kampfer

Full Text Available Product packaging serves a number of distinct functions and influences the way in which consumers respond to various product offerings. The research reported here examines whether the haptic characteristics of a non-diagnostic product packaging cue, namely its weight, affects the response of consumers. This article reviews existing research on haptic transference and proposes a conceptual framework to explore how the weight of product packaging affects the flavor of the food or beverages, and, in turn, consumers' desire for consumption and willingness to pay. Two studies demonstrate that an increase in packaging weight affects both desire and willingness to pay for the product. These effects are serially mediated by perceived flavor intensity and overall flavor evaluation. Based on these insights, implications for the design of food and beverages packaging are discussed.

Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

Science.gov (United States)

Lordan, Sinéad; Ross, R. Paul; Stanton, Catherine

2011-01-01

The marine environment represents a relatively untapped source of functional ingredients that can be applied to various aspects of food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as functional food ingredients for health maintenance and the prevention of chronic diseases. PMID:21747748

Marine Bioactives as Functional Food Ingredients: Potential to Reduce the Incidence of Chronic Diseases

Directory of Open Access Journals (Sweden)

Catherine Stanton

2011-06-01

Full Text Available The marine environment represents a relatively untapped source of functional ingredients that can be applied to various aspects of food processing, storage, and fortification. Moreover, numerous marine-based compounds have been identified as having diverse biological activities, with some reported to interfere with the pathogenesis of diseases. Bioactive peptides isolated from fish protein hydrolysates as well as algal fucans, galactans and alginates have been shown to possess anticoagulant, anticancer and hypocholesterolemic activities. Additionally, fish oils and marine bacteria are excellent sources of omega-3 fatty acids, while crustaceans and seaweeds contain powerful antioxidants such as carotenoids and phenolic compounds. On the basis of their bioactive properties, this review focuses on the potential use of marine-derived compounds as functional food ingredients for health maintenance and the prevention of chronic diseases.

Development of Semiliquid Ingredients from Grape Skins and Their Potential Impact on the Reducing Capacity of Model Functional Foods

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Milan Stojanovic

2018-01-01

Full Text Available Grape skins (GS, which can be considered as reusable coproducts of winemaking, were processed to develop semiliquid ingredients for functional foods, as an alternative to powdered GS, which needs high energy input for drying. Processing of semiliquid GS ingredients included blanching, dilution to obtain dispersions with 2% or 10% of dry solids, milling, homogenization, and pasteurization. The individual phenolic contents and in vitro ferric ion reducing capacity (FRAP of semiliquid GS ingredients were compared with those of air-dried and freeze-dried GS. With respect to freeze-dried GS, the recovery of FRAP values was ~75% for both air-dried GS and 2% GS dispersion and 59% for 10% GS dispersion. The average particle size diameters of solids in semiliquid GS ingredients were similar to those observed in commercial apple skin products. Possible applications of GS semiliquid ingredients to increase the reducing capacity of food 10 times include formulation into beverages and ice-type desserts and use in bakery products.

Validation of growth as measurand for bacterial adhesion to food and feed ingredients

NARCIS (Netherlands)

Becker, P.M.; Galletti, S.; Roubos-van den Hil, P.J.; Wikselaar, van P.G.

2007-01-01

Aims: A miniaturized adhesion test was designed to study the binding capacity of food and feed ingredients for bacterial cells. Methods and Results: Bacteria were allowed to adhere to different fibrous materials supplied as well coatings in microtitration plates. The amount of bacteria retained on

The safety and regulation of natural products used as foods and food ingredients.

Science.gov (United States)

Abdel-Rahman, Ali; Anyangwe, Njwen; Carlacci, Louis; Casper, Steve; Danam, Rebecca P; Enongene, Evaristus; Erives, Gladys; Fabricant, Daniel; Gudi, Ramadevi; Hilmas, Corey J; Hines, Fred; Howard, Paul; Levy, Dan; Lin, Ying; Moore, Robert J; Pfeiler, Erika; Thurmond, T Scott; Turujman, Saleh; Walker, Nigel J

2011-10-01

The use of botanicals and dietary supplements derived from natural substances as an adjunct to an improved quality of life or for their purported medical benefits has become increasingly common in the United States. This review addresses the safety assessment and regulation of food products containing these substances by the U.S. Food and Drug Administration (FDA). The issue of safety is particularly critical given how little information is available on the toxicity of some of these products. The first section uses case studies for stevia and green tea extracts as examples of how FDA evaluates the safety of botanical and herbal products submitted for consideration as Generally Recognized as Safe under the Federal Food, Drug, and Cosmetics Act. The 1994 Dietary Supplement Health Education Act (DSHEA) created a regulatory framework for dietary supplements. The article also discusses the regulation of this class of dietary supplements under DSHEA and addresses the FDA experience in analyzing the safety of natural ingredients described in pre-market safety submissions. Lastly, we discuss an ongoing interagency collaboration to conduct safety testing of nominated dietary supplements.

Active pharmaceutical ingredients detected in herbal food supplements for weight loss samples on the Dutch market

NARCIS (Netherlands)

Reeuwijk, N.M.; Venhuis, B.J.; Kaste, de D.; Hoogenboom, L.A.P.; Rietjens, I.; Martena, M.J.

2014-01-01

Herbal food supplements claiming to reduce weight may contain active pharmacological ingredients (APIs) that can be used for the treatment of overweight and obesity. The aim of this study was to determine whether herbal food supplements for weight loss on the Dutch market contain APIs with weight

ENRICHMENT OF POULTRY PRODUCTS WITH FUNCTIONAL INGREDIENTS

Directory of Open Access Journals (Sweden)

Gordana Kralik

2012-06-01

Full Text Available Primary role of food is to provide nutritive stuffs in sufficient amounts to meet nutritive requirements. However, recent scientific findings confirm assumptions that particular food or its ingredients had positive physiological and psychological effects on health. Functional food is referred to food rich in ingredients, having beneficial effects on one or more functions in an organism. By consuming functional food consumers can expect some health benefits. Production of poultry products as functional food is getting more important on foreign markets while portion of such products on domestic food market is insignificant. The aim of this paper is to present possibilities for enrichment of poultry products, such as broiler and turkey meat and chicken eggs, as they can be characterized as functional food. Functional ingredients in poultry products are polyunsaturated fatty acids (LNA, EPA and DHA and antioxidants. Enrichment of poultry products with the stated ingredients that are beneficial for human health is subject of many researches, and only recently have researches been directed towards assessment of market sustainability of such products.

The Flexitarian Flip™ : Testing the Modalities of Flavor as Sensory Strategies to Accomplish the Shift from Meat-Centered to Vegetable-Forward Mixed Dishes.

Science.gov (United States)

Spencer, Molly; Guinard, Jean-Xavier

2018-01-01

The American diet is lacking in plant-based foods and vegetables, higher in protein than necessary, and too centered on meat and poultry. Two major dietary shifts recommended by the 2015-2020 U.S. Dietary Guidelines are to increase vegetable intake and to increase the variety of protein food sources. One suggested strategy for doing this is to partially replace meat and poultry with vegetables and plant-based ingredients in mixed dishes. This research tested the potential of flavor modalities (taste, aroma, trigeminal, and their combination) as strategies to increase the sensory appeal of plant-forward dishes. Consumer testing (n = 141) was conducted in a cross-sectional design in a laboratory setting on 24 recipe variations. Three factors were tested: cuisine (Latin American, Mediterranean, and Asian), meat proportion (high-meat/low-vegetable versus low-meat/high-vegetable), and flavor strategy (taste, aroma, trigeminal, and a reduced-intensity trimodal combination). Statistical analysis was performed in R and XLSTAT-Sensory ® 2017. Four consumer preference segments were uncovered. The low-meat dishes achieved parity or higher in consumer acceptance across all recipes and flavor strategies. The taste and trigeminal strategies both had higher overall acceptability scores than the aroma strategy, and the differences were significant (P meat with vegetables in mixed dishes. The trigeminal and trimodal combination strategies were found to be the most promising flavor modalities to use to implement this shift. There is little knowledge of American consumer preferences regarding vegetables in mixed dishes. Mixed dishes are a strategy recommended by the U.S. Dietary Guidelines to increase vegetable consumption and variety of protein sources. This research explores various flavor and culinary strategies with which to carry out the mixed dish meat-vegetable swap and to test the potential of the Flexitarian Flip ™ (the shift from meat-centric to plant-centric diets

Consumer versus expert hazard identification: A mental models study of a functional food ingredient

DEFF Research Database (Denmark)

Hagemann, Kit; Scholderer, Joachim

Objectives: The consumer part of the EU project NOFORISK compares laypeople and experts' understanding of benefits and risks associated with the functional food ingredient Phytosterol. The Council of the European Union has recently authorised the marketing of Phytosterol-enriched rye bread...

Yeast diversity and native vigor for flavor phenotypes.

Science.gov (United States)

Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo S

2015-03-01

Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Ready-to-Use Therapeutic Food Made From Locally Available Food Ingredients Is Well Accepted by Children Having Severe Acute Malnutrition in Bangladesh.

Science.gov (United States)

Choudhury, Nuzhat; Ahmed, Tahmeed; Hossain, Md Iqbal; Islam, M Munirul; Sarker, Shafiqul A; Zeilani, Mamane; Clemens, John David

2018-03-01

With a prevalence of 3.1%, approximately, 450 000 children in Bangladesh are having severe acute malnutrition (SAM). There is currently no national community-based program run by government to take care of these children, one of the reasons being lack of access to ready-to-use therapeutic food (RUTF). To develop RUTF using locally available food ingredients and test its acceptability. A checklist was prepared for all food ingredients available and commonly consumed in Bangladesh that have the potential of being used for developing a RUTF. Linear programming was used to identify the combinations of nutrients that would result in an ideal RUTF. To test the acceptability of 2 local RUTFs compared to the prototype RUTF, Plumpy'Nut, a clinical trial with a crossover design was conducted among 30 children in the Dhaka Hospital of International Centre for Diarrhoeal Disease Research, Bangladesh. The acceptability was determined by using the mean proportion of offered food consumed by the children themselves. Two RUTFs were developed, one based on chickpea and the other on rice-lentils. The total energy content of 100 g of chickpea and rice-lentil-based RUTF were 537.4 and 534.5 kcal, protein 12.9 and 13.5 g, and fat 31.8 and 31.1 g, respectively, without any significant difference among the group. On an average, 85.7% of the offered RUTF amount was consumed by the children in 3 different RUTF groups which implies that all types of RUTF were well accepted by the children. Ready-to-use therapeutic foods were developed using locally available food ingredients-rice, lentil, and chickpeas. Chickpea-based and rice-lentil-based RUTF were well accepted by children with SAM.

Neutrinos from Cosmic Accelerators including Magnetic Field and Flavor Effects

Directory of Open Access Journals (Sweden)

Walter Winter

2012-01-01

Full Text Available We review the particle physics ingredients affecting the normalization, shape, and flavor composition of astrophysical neutrinos fluxes, such as different production modes, magnetic field effects on the secondaries (muons, pions, and kaons, and flavor mixing, where we focus on pγ interactions. We also discuss the interplay with neutrino propagation and detection, including the possibility to detect flavor and its application in particle physics, and the use of the Glashow resonance to discriminate pγ from pp interactions in the source. We illustrate the implications on fluxes and flavor composition with two different models: (1 the target photon spectrum is dominated by synchrotron emission of coaccelerated electrons and (2 the target photon spectrum follows the observed photon spectrum of gamma-ray bursts. In the latter case, the multimessenger extrapolation from the gamma-ray fluence to the expected neutrino flux is highlighted.

Use of spent coffee grounds as food ingredient in bakery products.

Science.gov (United States)

Martinez-Saez, Nuria; García, Alba Tamargo; Pérez, Inés Domínguez; Rebollo-Hernanz, Miguel; Mesías, Marta; Morales, Francisco J; Martín-Cabrejas, María A; Del Castillo, Maria Dolores

2017-02-01

The present research aimed to evaluate the use of spent coffee grounds (SCG) from instant coffee as a food ingredient and its application in bakery products. Data on physicochemical characterization, thermal stability and food safety of SCG were acquired. Evaluation of feasibility as dietary fibre was also determined. Results showed SCG are natural source of antioxidant insoluble fibre, essential amino acids, low glycaemic sugars, resistant to thermal food processing and digestion process, and totally safe. In the present work, SCG were incorporated in biscuit formulations for the first time. Low-calorie sweeteners and oligofructose were also included in the food formulations. Nutritional quality, chemical (acrylamide, hydroxymethylfurfural and advanced glycation end products) and microbiological safety and sensory tests of the biscuits were carried out. Innovative biscuits were obtained according to consumers' preferences with high nutritional and sensorial quality and potential to reduce the risk of chronic diseases such as obesity and diabetes. Copyright © 2016 Elsevier Ltd. All rights reserved.

Filtered molasses concentrate from sugar cane: natural functional ingredient effective in lowering the glycaemic index and insulin response of high carbohydrate foods.

Science.gov (United States)

Wright, Alison G; Ellis, Timothy P; Ilag, Leodevico L

2014-12-01

An aqueous filtered molasses concentrate (FMC) sourced from sugar cane was used as a functional ingredient in a range of carbohydrate-containing foods to reduce glycaemic response. When compared to untreated controls, postprandial glucose responses in the test products were reduced 5-20%, assessed by accredited glycaemic index (GI) testing. The reduction in glucose response in the test foods was dose-dependent and directly proportional to the ratio of FMC added to the amount of available carbohydrate in the test products. The insulin response to the foods was also reduced with FMC addition as compared to untreated controls. Inclusion of FMC in test foods did not replace any formulation ingredients; it was incorporated as an additional ingredient to existing formulations. Filtered molasses concentrate, made by a proprietary and patented process, contains many naturally occurring compounds. Some of the identified compounds are known to influence carbohydrate metabolism, and include phenolic compounds, minerals and organic acids. FMC, sourced from a by-product of sugar cane processing, shows potential as a natural functional ingredient capable of modifying carbohydrate metabolism and contributing to GI reduction of processed foods and beverages.

21 CFR 340.10 - Stimulant active ingredient.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Stimulant active ingredient. 340.10 Section 340.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) DRUGS FOR HUMAN USE STIMULANT DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Active Ingredient § 340.10...

Development of an improved local-ingredient-based complementary food and technology transfer to rural housewives.

Science.gov (United States)

Ouédraogo, Hermann Z; Traoré, Tahirou; Zèba, Augustin; Tiemtoré, Saïdou; Dramaix-Wilmet, Michèle; Hennart, Philippe; Donnen, Philippe

2009-06-01

Food technology transfer to rural households, based on local ingredients, is a relevant and sustainable strategy to ensure better nutrition of young children. Objective. To develop an improved mush based on local ingredients and evaluate the potential for transferring its technology to rural housewives. We developed a flour-based food using Alicom software and performed laboratory trials to evaluate its actual nutritional quality. Then we recruited housewives from each of the 27 project villages and trained them in flour production and mush preparation twice daily, 6 days a week, for 26 weeks. Mush was sampled during the training session and at weeks 4, 12, and 22 and evaluated for actual flow distance and dry matter content, which served to estimate energy density and iron and zinc contents. The laboratory trials reported average energy densities of 103 kcal/l00 g, iron contents of 2.6 mg/100 kcal, and zinc contents of 1.2 mg/100 kcal. The average (+/- SD) energy densities of the mush samples obtained during the training session and at weeks 4, 12, and 22 were 103.0 +/- 5.6, 103.3 +/- 5.2, 107.9 +/- 11.5, and 101.3 +/- 8.7 kcal/100 g, respectively. The average iron contents were 2.3 +/- 0.5, 2.3 +/- 0.5, 2.6 +/- 0.3, and 1.8 +/- 0.8 mg/ 100 kcal, respectively, and the average zinc contents were 1.6 +/- 0.1, 1.6 +/- 0.1, 1.7 +/- 0.1, and 1.6 +/- 0.2 mg/100 kcal. Developing a suitable complementary food from local ingredients and educating households in nutrition and use of local products are feasible. Such education should come with measures aimed at improving the accessibility of some ingredients to ensure feasibility and sustainability.

21 CFR 182.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Spices and other natural seasonings and flavorings. 182.10 Section 182.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... Provisions § 182.10 Spices and other natural seasonings and flavorings. Spices and other natural seasonings...

21 CFR 582.10 - Spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Spices and other natural seasonings and flavorings. 582.10 Section 582.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... General Provisions § 582.10 Spices and other natural seasonings and flavorings. Spices and other natural...

Canine Food Preference Assessment of Animal and Vegetable Ingredient-Based Diets Using Single-Pan Tests and Behavioral Observation

Directory of Open Access Journals (Sweden)

Meghan C. Callon

2017-10-01

Full Text Available Knowledge of canine food selection is critical for both the pet food industry and dog owners, since owners want quality foods that are palatable, while fulfilling their pet’s nutritional requirements. There are two common methods for assessing canine food preference: the two-pan test and the one-pan test. Neither test fully accounts for the complexity of the canine feeding experience nor do they provide applicable representations of canine feeding behavior in the home. The objectives of this study were to (1 determine whether dogs display a preference for animal ingredient-based diets when compared with vegetable ingredient-based diets and (2 examine whether dogs experience neophobia when presented with a novel diet. Eight adult Beagles (average age = 24 months, weighing 8–12 kg were individually fed each of four novel diets in a 4 × 4 replicated Latin square design, with 10-d treatment periods and four dietary treatments. Data were analyzed using a mixed model with repeated measures and significance was declared when p < 0.05. The diets were: animal and vegetable ingredient-based diets, and animal- and vegetable-based ingredients diluted with anhydrous α-d-glucose. The diluted diets were used for a larger study to determine true mineral digestibility. Dogs were fed twice per day (0800 and 1300 h. Behavioral observations were made by video on the first, and last 2 days of each 10-day treatment period of both a.m. and p.m. feedings. Time to consume feed, distraction, hesitation, level of anticipation pre-consumption, and interest post-consumption were recorded. Dogs experienced initial disruptive (neophobic effects of a novel diet. Neophobia was demonstrated by a decreased (slower rate of consumption, increased distraction during consumption of the diet, and increased hesitation on the first day of each new diet (p < 0.05. The level of interest post-consumption was highest when dogs consumed the animal

Safety assessment of botanicals and botanical preparations used as ingredients in food supplements: Testing an EFS tired approach

NARCIS (Netherlands)

Speijers, G.; Bottex, B.; Dusemund, B.; Lugasi, A.; Toth, J.; Amberg-Muller, J.; Galli, C.; Silano, V.; Rietjens, I.

2010-01-01

This article describes results obtained by testing the European Food Safety Authority-tiered guidance approach for safety assessment of botanicals and botanical preparations intended for use in food supplements. Main conclusions emerging are as follows. (i) Botanical ingredients must be identified

The FEMA GRAS assessment of a,b-unsaturated aldehydes and related substances used as flavor ingredients

NARCIS (Netherlands)

Adams, T.B.; Lucas-Gavin, C.; Taylor, S.V.; Waddell, W.J.; Cohen, S.M.; Feron, V.J.; Goodman, J.; Rietjens, I.M.C.M.; Marnett, L.J.; Portoghese, P.S.; Smith, R.L.

2008-01-01

This publication is the 12th in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

The FEMA GRAS assessment of α,β-unsaturated aldehydes and related substances used as flavor ingredients

NARCIS (Netherlands)

Adams, T.B.; Gavin, C.L.; Taylor, S.V.; Waddell, W.J.; Cohen, S.M.; Feron, V.J.; Goodman, J.; Rietjens, I.M.C.M.; Marnett, L.J.; Portoghese, P.S.; Smith, R.L.

2008-01-01

This publication is the 12th in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

Nonthermal food processing alternatives and their effects on taste and flavor compounds of beverages.

Science.gov (United States)

Ortega-Rivas, Enrique; Salmerón-Ochoa, Iván

2014-01-01

Food drinks are normally processed to increase their shelf-life and facilitate distribution before consumption. Thermal pasteurization is quite efficient in preventing microbial spoilage of many types of beverages, but the applied heat may also cause undesirable biochemical and nutritious changes that may affect sensory attributes of the final product. Alternative methods of pasteurization that do not include direct heat have been investigated in order to obtain products safe for consumption, but with sensory attributes maintained as unchanged as possible. Food scientists interested in nonthermal food preservation technologies have claimed that such methods of preserving foods are equally efficient in microbial inactivation as compared with conventional thermal means of food processing. Researchers in the nonthermal food preservation area also affirm that alternative preservation technologies will not affect, as much as thermal processes, nutritional and sensory attributes of processed foods. This article reviews research in nonthermal food preservation, focusing on effects of processing of food drinks such as fruit juices and dairy products. Analytical techniques used to identify volatile flavor-aroma compounds will be reviewed and comparative effects for both thermal and nonthermal preservation technologies will be discussed.

Electron-beam and combined e-b and microwave processing of dried food ingredients

International Nuclear Information System (INIS)

Ferdes, O.; Minea, R.; Martin, D.; Tirlea, A.; Badea, M.; Oproiu, C.

1998-01-01

Complete text of publication follows. There are summarized and presented the results on the irradiated dried food ingredients, as starches, flour, spices, enzymes, pigments. It has investigated the electron-beam and microwave processing to achieve the hygienic and microbiological quality requirements for these materials. There are presented the results regarding the e-b and microwave effects on the main specific parameters (nutritional; microbiological; physical and chemical) for each item. Irradiation has carried out to different electron accelerators, mainly to ALIN-7 linac (W e ∼6 MeV) and using a special designed microwave equipment (2.45 GHz magnetron of 850 W maximum output power). The samples have been irradiated up to 25 kGy (dose rate ∼ 2.0 kGy/min) and there were treated by microwaves (250 W-550 W) for different exposure time. There have analyzed and presented the influence of these two physical fields on some common physical, biochemical and microbiological properties (mainly the total germ count, CFU/g) of these food materials. The main technological and physical characteristics of the materials are preserved, under irradiation up to 10 kGy and microwave treatment in the case of satisfying the national requirements for food and food grade additives microbiological load. The combined treatment seems to be present a synergistic effect arising on non-thermal basis. From these results it could be pointed out that electron-beam and microwave treatment is feasible and represents an alternative to other hygienization techniques for the dried food ingredients. It should be considered that combined treatments lead to reducing irradiation dose without losing the microbicidal effects

Antioxidant and antidiabetic properties of condensed tannins in acetonic extract of selected raw and processed indigenous food ingredients from Kenya.

Science.gov (United States)

Kunyanga, Catherine Nkirote; Imungi, Jasper Kathenya; Okoth, Michael; Momanyi, Clare; Biesalski, Han Konrad; Vadivel, Vellingiri

2011-05-01

Recently, tannins have received considerable attention as health-promoting component in various plant foods and several studies have reported on its nutraceutical properties. However, no study has established the role of condensed tannins in indigenous foods of Kenya. Therefore, this study was designed to evaluate the antioxidant activity (DPPH and FRAP) and antidiabetic effects (α-amylase and α-glucosidase inhibition activities) of condensed tannins in some selected raw and traditionally processed indigenous cereals, legumes, oil seeds, and vegetables. The condensed tannin content of the grains and vegetables ranged between 2.55 and 4.35 g/100 g DM and 1.53 and 5.73 g/100 g DM, respectively. The scavenging effect of acetonic extract on DPPH radical ranged from 77% to 90% while the reducing power was found to be 31 to 574 mmol Fe(II)/g DM in all the investigated food ingredients. The condensed tannin extracts of the analyzed samples showed promising antidiabetic effects with potential α-amylase and α-glucosidase inhibition activities of 23% to 44% and 58% to 88%, respectively. Condensed tannins extracted from the amaranth grain, finger millet, field bean, sunflower seeds, drumstick, and amaranth leaves exerted significantly higher antioxidant and antidiabetic activities than other food ingredients. Among the traditional processing methods, roasting of grains and cooking of vegetables were found to be more suitable mild treatments for preserving the tannin compound and its functional properties as opposed to soaking + cooking and blanching treatments. The identified elite sources of optimally processed indigenous food ingredients with promising results could be used as health-promoting ingredients through formulation of therapeutic diets. © 2011 Institute of Food Technologists®

Functional food ingredients against colorectal cancer. An example project integrating functional genomics, nutrition and health

NARCIS (Netherlands)

Stierum, R.; Burgemeister, R.; Helvoort, van A.; Peijnenburg, A.; Schütze, K.; Seidelin, M.; Vang, O.; Ommen, van B.

2001-01-01

Functional Food Ingredients Against Colorectal Cancer is one of the first European Union funded Research Projects at the cross-road of functional genomics [comprising transcriptomics, the measurement of the expression of all messengers RNA (mRNAs) and proteomics, the measurement of expression/state

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

...)-olfactometry, and electronic-nose technology, this new edition discusses the significant advantage of these methods for flavor and odor studies in the food, cosmetic, and pharmaceutical industries...

Safety studies conducted on pecan shell fiber, a food ingredient produced from ground pecan shells

OpenAIRE

Dolan, Laurie; Matulka, Ray; Worn, Jeffrey; Nizio, John

2015-01-01

Use of pecan shell fiber in human food is presently limited, but could increase pending demonstration of safety. In a 91-day rat study, pecan shell fiber was administered at dietary concentrations of 0 (control), 50 000, 100 000 or 150 000 ppm. There was no effect of the ingredient on body weight of males or females or food consumption of females. Statistically significant increases in food consumption were observed throughout the study in 100 000 and 150 000 ppm males, resulting in intermitt...

Study on creation of an indocalamus leaf flavor

Directory of Open Access Journals (Sweden)

Guangyong ZHU

2015-01-01

Full Text Available AbstractFlavors represent a small but significant segment of food industry. Sensory characteristics play an important role in the process of consumer acceptance and preference. Indocalamus leaf takes on a pleasant odor and indocalamus leaf flavor can be used in many products. However, indocalamus leaf flavor formula has not been reported. Therefore, developing an indocalamus leaf flavor is of significant interests. Note is a distinct flavor or odor characteristic. This paper concentrates on preparation and creation of indocalamus leaf flavor according to the notes of indocalamus leaf. The notes were obtained by smelling indocalamus leaf, and the results showed that the notes of indocalamus leaf flavor can be classified as: green-leafy note, sweet note, beany note, aldehydic note, waxy note, woody note, roast note, creamy note, and nutty note. According to the notes of indocalamus leaf odor, a typical indocalamus leaf flavor formula was obtained. The indocalamus leaf flavor blended is pleasant, harmonious, and has characteristics of indocalamus leaf odor.

Antiproliferative and genotoxic effects of nature identical and artificial synthetic food additives of aroma and flavor

Directory of Open Access Journals (Sweden)

R. D. M. Nunes

Full Text Available Abstract This study aimed to analyze the antiproliferative and genotoxic potential of synthetic food flavorings, nature identical passion fruit and artificial vanilla. This assessment used root meristem cells of Allium cepa L., in exposure times of 24 and 48 hours and using doses of 0.2; 0.4 and 0.6 mL. Roots were fixed in Carnoy’s solution, hydrolyzed in hydrochloric acid, stained with acetic orcein and analyzed with optical microscope at 400× magnification, 5,000 cells for each treatment. For data analysis, it was used Chi-square test at 5%. Doses of 0.2 mL at ET 48 h; 0.4 and 0.6 mL at ET 24 and 48 h of passion fruit flavor, and the three doses of the vanilla flavor at ET 24 and 48 h significantly reduced the cell division rate in the meristems of roots, proving to be cytotoxic. Doses of 0.2; 0.4 and 0.6 mL of the passion fruit additive, and the three doses of vanilla tested, in the two exposure times, induced mitotic spindle changes and micronuclei formation in the cells of the test organism used, proving to be genotoxic. Therefore, under the studied conditions, flavoring solutions of vanilla and passion fruit, marketed nationally and internationally, significantly altered the functioning of the cell cycle in root meristem cells of A. cepa.

Commercial spices and industrial ingredients: evaluation of antioxidant capacity and flavonoids content for functional foods development

Directory of Open Access Journals (Sweden)

Marcela Roquim Alezandro

2011-06-01

Full Text Available The aim of this work was to evaluate spices and industrial ingredients for the development of functional foods with high phenolic contents and antioxidant capacity. Basil, bay, chives, onion, oregano, parsley, rosemary, turmeric and powdered industrial ingredients (β-carotene, green tea extract, lutein, lycopene and olive extract had their in vitro antioxidant capacity evaluated by means of the Folin-Ciocalteu reducing capacity and DPPH scavenging ability. Flavonoids identification and quantification were performed by High Performance Liquid Chromatography (HPLC. The results showed that spices presented a large variation in flavonoids content and in vitro antioxidant capacity, according to kind, brand and batches. Oregano had the highest antioxidant capacity and parsley had the highest flavonoid content. The industrial ingredient with the highest antioxidant capacity was green tea extract, which presented a high content of epigalocatechin gallate. Olive extract also showed a high antioxidant activity and it was a good source of chlorogenic acid. This study suggests that oregano, parsley, olive and green tea extract have an excellent potential for the development of functional foods rich in flavonoids as antioxidant, as long as the variability between batches/brands is controlled.

Formation of Poultry Meat Flavor by Heating Process and Lipid Oxidation

Directory of Open Access Journals (Sweden)

Maijon Purba

2014-09-01

Full Text Available Flavor is an important factor in the acceptance of food. Flavor of poultry meat is naturally formed through a specific process of heating, where various chemical reactions complex occurred among nonvolatile precursors in fatty tissue or in lean tissue. The main flavor in the form of volatile and nonvolatile components play a major influence on the acceptance of various processed meat, especially the taste. Removal of sulfur components decreases meat flavor (meaty, while removal of carbonyl compounds decrease the specific flavor and increases common flavor of the meat. Poultry meat has a fairly high fat content that easily generates lipid oxidation. Lipid oxidation in poultry meat is a sign that the meat was damaged and caused off odor. Addition of antioxidants in the diet can inhibit lipid oxidation in the meat. Lipids interaction with proteins and carbohydrates is unavoidable during the thermal processing of food, causing the appearance of volatile components. The main reaction in meat flavor formation mechanism is Maillard reaction followed by Stecker reaction and degradation of lipids and thiamine. They involve in the reaction between carbonyl and amine components to form flavor compounds, which enhance the flavor of poultry meat.

21 CFR 346.10 - Local anesthetic active ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Local anesthetic active ingredients. 346.10 Section 346.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES... ingredient: (a) Benzocaine 5 to 20 percent. (b) Benzyl alcohol 1 to 4 percent. (c) Dibucaine 0.25 to 1...

Peanuts as a functional food ingredient

Science.gov (United States)

The seeds of the peanut plant have long been prized for their pleasant roasted flavor and well as their significant contents of high quality protein and favorable lipid profiles. They are widely grown in the US from Virginia, across the south and as far west as California. At present, they represe...

Effects of Maillard reaction on flavor and safety of Chinese traditional food: roast duck.

Science.gov (United States)

Zhou, Yiming; Xie, Fan; Zhou, Xiaoli; Wang, Yuqiang; Tang, Wen; Xiao, Ying

2016-04-01

Roast duck is one kind of representative roast food whose flavor is mainly produced by the Maillard reaction. However, some potentially toxic compounds are generated in the thermal process and are a potential health risk. The aim of this work was to analyze the effects of the Maillard reaction on flavor and safety of a Chinese traditional food: roast duck. Ducks with different roasting times (0, 10, 20, 30, 40, 50 and 60 min) were analyzed. The 40 and 50 min roast ducks exhibited an acceptable degree of sensory attributes, but the 60 min roast duck showed the most abundant aroma compounds. Antioxidant activities were observed to increase with roasting, and the 60 min roast duck showed the highest antioxidant activities (1,1-diphenylpicryhydrazyl, 39.3 µmol Trolox g(-1) sample). The highest content of acrylamide (0.21 µg g(-1)) and 5-hydroxymethylfurfural (0.089 µg g(-1)) were detected in the 50 and 60 min roast duck extract, respectively. Furthermore, water extract from 60 min roast ducks manifested a higher lactose dehydrogenase release ratio (51.9%) and greatly increased cell apoptosis. The drastic Maillard reaction in duck induced by long roasting time could be advantageous for color, aroma and antioxidant activities in roast ducks, but might be not beneficial to health. © 2015 Society of Chemical Industry.

Development and application of a database of food ingredient fraud and economically motivated adulteration from 1980 to 2010.

Science.gov (United States)

Moore, Jeffrey C; Spink, John; Lipp, Markus

2012-04-01

Food ingredient fraud and economically motivated adulteration are emerging risks, but a comprehensive compilation of information about known problematic ingredients and detection methods does not currently exist. The objectives of this research were to collect such information from publicly available articles in scholarly journals and general media, organize into a database, and review and analyze the data to identify trends. The results summarized are a database that will be published in the US Pharmacopeial Convention's Food Chemicals Codex, 8th edition, and includes 1305 records, including 1000 records with analytical methods collected from 677 references. Olive oil, milk, honey, and saffron were the most common targets for adulteration reported in scholarly journals, and potentially harmful issues identified include spices diluted with lead chromate and lead tetraoxide, substitution of Chinese star anise with toxic Japanese star anise, and melamine adulteration of high protein content foods. High-performance liquid chromatography and infrared spectroscopy were the most common analytical detection procedures, and chemometrics data analysis was used in a large number of reports. Future expansion of this database will include additional publically available articles published before 1980 and in other languages, as well as data outside the public domain. The authors recommend in-depth analyses of individual incidents. This report describes the development and application of a database of food ingredient fraud issues from publicly available references. The database provides baseline information and data useful to governments, agencies, and individual companies assessing the risks of specific products produced in specific regions as well as products distributed and sold in other regions. In addition, the report describes current analytical technologies for detecting food fraud and identifies trends and developments. © 2012 US Pharmacupia Journal of Food Science �

Cinnamon: Mystic powers of a minute ingredient

OpenAIRE

Pallavi Kawatra; Rathai Rajagopalan

2015-01-01

Cinnamon, due to its exotic flavor and aroma, is a key ingredient in the kitchen of every household. From the beginning of its use in 2800 BC by our ancestors for various purposes such as anointment, embalming and various ailments, it has instigated the interest of many researchers. Recently many trials have explored the beneficial effects of cinnamon in Parkinsons, diabetes, blood, and brain. After extensive research on PubMed and Google scholar, data were collected regarding its antioxidant...

21 CFR 182.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 182.40 Section 182.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

21 CFR 582.40 - Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings.

Science.gov (United States)

2010-04-01

... conjunction with spices, seasonings, and flavorings. 582.40 Section 582.40 Food and Drugs FOOD AND DRUG... in conjunction with spices, seasonings, and flavorings. Natural extractives (solvent-free) used in conjunction with spices, seasonings, and flavorings that are generally recognized as safe for their intended...

A new vision for the science of human flavor perception

Directory of Open Access Journals (Sweden)

Gordon M Shepherd

2014-07-01

Full Text Available The conference was organized and welcomed by Lisa Sasson, representing the NYU Steinhardt School and its Department of Food Science, Nutrition and Public Health in cooperation with the NYU School of Dentistry. As a co-organizer, I added my welcome, and explained how the many disciplines brought together in the conference constituted a new vision for the science of human flavor perception, which can be summarized by the term “neurogastronomy” (1. The speakers and the disciplines they represent were bound together by several principles. First, "Nothing in biology makes sense except in the light of evolution." This is understood to apply to most research in biology; here we wished to show that it applies especially to the human behavior of choosing foods to eat, a view put forward most prominently by Richard Wrangham based on his book "Catching Fire: How Cooking Made Us Human". We also wished to show that the sensory and motor apparatus of the mouth and nose need to be understood as adaptations through human evolution, as carefully documented by Daniel Lieberman, based on his recent "Evolution of the Human Head". Many of the speakers picked up this theme in their presentations. It is clear that an evolutionary framework must be part of understanding flavor and healthy eating. A second principle was that "Flavor is not in the food; it is created by the brain". Just as color is created out of different wavelengths of light by neural processing mechanisms in our brains, so is flavor created by neural processing mechanisms out of different molecules emitted by the food and drink in our mouths. This requires understanding neural mechanisms at all levels of organization of the brain, a vast field that our conference only began to address, starting with the sensory receptors and sensory systems as discussed by Gary Beauchamp for taste and Stuart Firestein for olfaction. Current research reported by Ivan De Araujo on sugars is dissociating their sweet

The use of a molecular technique for the detection of porcine ingredients in the Malaysian food market.

Science.gov (United States)

Farouk, Abd-ElAziem; Batcha, Mohamed F; Greiner, Ralf; Salleh, Hamzah M; Salleh, Mohamad R; Sirajudin, Abdur R

2006-09-01

To develop a molecular technique that is fast and reliable in detecting porcine contamination or ingredients in foods. The method applied involved DNA amplification using polymerase chain reaction (PCR) technology. Thus, the sequence of a certain gene found uniquely in pork was identified and its sequence was used to design specific primers for the PCR. The extraction of DNA was optimized in respect to PCR and detection limits were established. The optimized method was then used to identify pork in food products obtained from various local hypermarkets. The latest results were confirmed in triplicates on the 20th April 2006 at the Molecular Biology Laboratory, International Islamic University, Malaysia. The method was shown to be robust and reliable. Out of 30 food samples not expected to contain pork material, 3 samples were shown to be contaminated with pork material; 2 chocolates and one chicken nugget. We observed that 2 food products that were labeled as halal showed positive for porcine ingredients, while another that did not have any halal logo but originated from outside Malaysia and exported to many Middle Eastern nations also showed positive.

Structured adsorbents for isolation of functional food ingredients

NARCIS (Netherlands)

Rodriguez Illera, M.

2014-01-01

Separation and purification of functional ingredients from raw or waste streams are often done via processes that include a chromatographic step using a packed bed of resin particles that have affinity for the ingredients to be separated. A column packed with these particles presents numerous

Commercial processed food may have endocrine-disrupting potential: soy-based ingredients making the difference.

Science.gov (United States)

Omoruyi, Iyekhoetin Matthew; Kabiersch, Grit; Pohjanvirta, Raimo

2013-01-01

Processed and packaged food items as well as ready-to-eat snacks are neglected and poorly characterised sources of human exposure to endocrine-disrupting chemicals (EDCs). In this study we investigated the presence of xenoestrogens in commercially processed and packaged Finnish foods, arising from substances deliberately added or inadvertently contaminating the food, substances formed as a result of food processing, or substances leaching from food packaging materials. Samples were obtained in three separate batches of equivalent products from both a supermarket and a local representative of a global chain of hamburger restaurants and extracted by a solid-phase extraction method. Their endocrine-disrupting potential was determined by yeast bioluminescent assay, using two recombinant yeast strains Saccharomyces cerevisiae BMAEREluc/ERα and S. cerevisiae BMA64/luc. In this test system, the majority of samples (both foodstuffs and wrappers) analysed proved negative. However, all batches of industrially prepared hamburgers (but not those obtained from a hamburger restaurant) as well as pepper salami significantly induced luciferase activity in the BMAEREluc/ERα yeast strain indicating the presence of xenoestrogens, with estradiol equivalents of these products ranging from 0.2 to 443 pg g(-1). All three products contained soy-based ingredients, which apparently accounted for, or at least contributed to, their high estrogenic activity, since no signal in the assay was observed with extracts of the packaging material, while two different soy sauces tested yielded an intense signal (28 and 54 pg ml(-1) estradiol-equivalent). These findings imply that by and large chemicals arising in the processing or packaging of foodstuffs in Finland constitute an insignificant source of xenoestrogens to consumers. However, soy-derived ingredients in certain food items might render the entire products highly estrogenic. The estrogenic activity of soy is attributed to isoflavones whose

Hypersensitivity to certain food and food ingredients in the function of age and employment of customers on a cruise ship

Directory of Open Access Journals (Sweden)

Vuksanović Nikola D.

2016-01-01

Full Text Available Over the last few decades there has been a tendency to use the word 'allergy' to describe all kinds of unexpected reactions to certain foods and food ingredients. The recent literature is plentiful and discusses food allergens and people who are hypersensitive to certain foods. The literature suggests the prevalence of food allergy to specific allergens to be changing with age. The aim of this empirical research was to examine the hypersensitivity to certain foods in relation to age and employment of the population consisting of customers on cruise ships. The study included 404 tourists on a cruise ship who voluntarily filled food sensitivity questionnaires and submitted them to the ship staff. These questionnaires were used to analyze the allergy trends and their connection to age and employment. The procedures of descriptive statistics and Chi-square test were used to process the obtained data. The results of the research suggested that there was a statistically significant relationship between the persons who were hypersensitive to certain foods relative to employment and age.

Prenatal flavor exposure affects growth, health and behavior of newly weaned piglets

NARCIS (Netherlands)

Oostindjer, M.; Bolhuis, J.E.; Brand, van den H.; Roura, E.; Kemp, B.

2010-01-01

Young animals can learn about flavors from the maternal diet that appear in the amniotic fluid and mother's milk, which may reduce neophobia for similarly flavored food types at weaning. Flavor learning may be beneficial for piglets, which after the rather abrupt weaning in pig husbandry frequently

21 CFR 333.310 - Acne active ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Acne active ingredients. 333.310 Section 333.310... FOR HUMAN USE TOPICAL ANTIMICROBIAL DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE Topical Acne Drug Products § 333.310 Acne active ingredients. The active ingredient of the product consists of any of the...

Flavor Preferences in Animals: Role of Mouth and Gut Nutrient Sensors

Directory of Open Access Journals (Sweden)

Anthony Sclafani

2014-07-01

Full Text Available Food appetite and preference are greatly influenced by taste, odor, and texture stimuli that are integrated in the brain as flavor sensations. One of the most potent flavor elements is the sweet taste of sugar. In mammals, sugar taste is detected primarily by two receptor proteins, T1R2 and T1R3, that join together to form a sweet taste receptor that responds to a variety of sugars and non-nutritive sweeteners [1]. The flavor of fat is also a source of food pleasure, which includes a taste component that influences the preference for fatty foods in some animals. The gustatory detection of fat is thought to involve lipid binding proteins including CD36, GPR120, and GPR40 located in taste receptor cells [1]. Another more subtle flavor component is umami, the taste of glutamate and certain nucleotides that adds a savory flavor to foods [1]. While many mammals have an innate preference for sweet and perhaps for fatty and umami tastes as well, most preferences for complex flavors are acquired in part through learned associations with the nutritional properties of foods. Social and cultural factors also contribute to learned flavor preferences, particularly in humans. Food is “tasted” not only in the mouth but also in the gut where there are taste receptors and other nutrient sensors that detect sugar, fat, and protein [2]. There is extensive research on how nutrients in the gut generate neural and hormonal “satiation” signals that terminate meals and maintain post-meal satiety. Less well known is that nutrient actions in the gut can stimulate eating and condition flavor preferences though a process referred to as “appetition” [3]. Appetition has been most intensively studied in laboratory rodents. In a prototypical experiment, mice are offered flavored non-nutritive solutions (CS, conditioned stimuli on alternate days with one flavor (CS+ paired with intragastric (IG infusions of a sugar solution and a different flavor (CS- paired with a

Functional food acceptance in the food chain

DEFF Research Database (Denmark)

Krutulyte, Rasa

This thesis analyses consumer acceptance of functional foods and food manufacturers' decision to develop functional foods. The thesis sets up four key research questions: (1) How consumers accept functional foods enriched with omega-3? (2) How the intention of purchasing carrier ingredient...... another central issue of the paper. Results revealed that the general attitudes towards functional foods are related to the purchase intention with regard to functional foods described by their carrier/ingredient combinations. Consumers' attitudes towards specific carrier ingredient combinations define...... influence food manufacturers' decision making with regards to production of functional foods. Internal factors such as organisational characteristics, innovation characteristics, and external factors such as functional food ingredient suppliers' marketing efforts, collaboration between suppliers and food...

Glutamate. Its applications in food and contribution to health.

Science.gov (United States)

Jinap, S; Hajeb, P

2010-08-01

This article reviews application of glutamate in food and its benefits and role as one of the common food ingredients used. Monosodium glutamate is one of the most abundant naturally occurring amino acids which frequently added as a flavor enhancer. It produced a unique taste that cannot be provided by other basic taste (saltiness, sourness, sweetness and bitterness), referred to as a fifth taste (umami). Glutamate serves some functions in the body as well, serving as an energy source for certain tissues and as a substrate for glutathione synthesis. Glutamate has the potential to enhance food intake in older individuals and dietary free glutamate evoked a visceral sensation from the stomach, intestine and portal vein. Small quantities of glutamate used in combination with a reduced amount of table salt during food preparation allow for far less salt to be used during and after cooking. Because glutamate is one of the most intensely studied food ingredients in the food supply and has been found safe, the Joint Expert Committee on Food Additives of the United Nations Food and Agriculture Organization and World Health Organization placed it in the safest category for food additives. Despite a widespread belief that glutamate can elicit asthma, migraine headache and Chinese Restaurant Syndrome (CRS), there are no consistent clinical data to support this claim. In addition, findings from the literature indicate that there is no consistent evidence to suggest that individuals may be uniquely sensitive to glutamate. 2010 Elsevier Ltd. All rights reserved.

Multisensory Technology for Flavor Augmentation: A Mini Review.

Science.gov (United States)

Velasco, Carlos; Obrist, Marianna; Petit, Olivia; Spence, Charles

2018-01-01

There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human-food interaction design. This review focuses on the role of (extrinsic) visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human-food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences.

Multisensory Technology for Flavor Augmentation: A Mini Review

Directory of Open Access Journals (Sweden)

Carlos Velasco

2018-01-01

Full Text Available There is growing interest in the development of new technologies that capitalize on our emerging understanding of the multisensory influences on flavor perception in order to enhance human–food interaction design. This review focuses on the role of (extrinsic visual, auditory, and haptic/tactile elements in modulating flavor perception and more generally, our food and drink experiences. We review some of the most exciting examples of recent multisensory technologies for augmenting such experiences. Here, we discuss applications for these technologies, for example, in the field of food experience design, in the support of healthy eating, and in the rapidly growing world of sensory marketing. However, as the review makes clear, while there are many opportunities for novel human–food interaction design, there are also a number of challenges that will need to be tackled before new technologies can be meaningfully integrated into our everyday food and drink experiences.

The FEMA GRAS assessment of phenethyl alcohol, aldehyde, acid, and related acetals and esters used as flavor ingredients

NARCIS (Netherlands)

Adams, T.B.; Cohen, S.M.; Doull, J.; Feron, V.J.; Goodman, J.I.; Marnett, L.J.; Munro, I.C.; Portoghese, P.S.; Smith, R.L.; Waddell, W.J.; Wagner, B.M.

2005-01-01

This publication is the ninth in a series of safety evaluations performed by the Expert Panel of the Flavor and Extract Manufacturers Association (FEMA). In 1993, the Panel initiated a comprehensive program to re-evaluate the safety of more than 1700 GRAS flavoring substances under conditions of

9 CFR 381.118 - Ingredients statement.

Science.gov (United States)

2010-01-01

... from a spice, fruit or fruit juice, vegetable or vegetable juice, edible yeast, herb, bark, bud, root... fermentation products thereof, whose primary function in food is flavoring rather than nutritional. Natural...

21 CFR 358.510 - Corn and callus remover active ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Corn and callus remover active ingredients. 358.510 Section 358.510 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... USE Corn and Callus Remover Drug Products § 358.510 Corn and callus remover active ingredients. The...

FoodWiki: a Mobile App Examines Side Effects of Food Additives Via Semantic Web.

Science.gov (United States)

Çelik Ertuğrul, Duygu

2016-02-01

In this article, a research project on mobile safe food consumption system (FoodWiki) is discussed that performs its own inferencing rules in its own knowledge base. Currently, the developed rules examines the side effects that are causing some health risks: heart disease, diabetes, allergy, and asthma as initial. There are thousands compounds added to the processed food by food producers with numerous effects on the food: to add color, stabilize, texturize, preserve, sweeten, thicken, add flavor, soften, emulsify, and so forth. Those commonly used ingredients or compounds in manufactured foods may have many side effects that cause several health risks such as heart disease, hypertension, cholesterol, asthma, diabetes, allergies, alzheimer etc. according to World Health Organization. Safety in food consumption, especially by patients in these risk groups, has become crucial, given that such health problems are ranked in the top ten health risks around the world. It is needed personal e-health knowledge base systems to help patients take control of their safe food consumption. The systems with advanced semantic knowledge base can provide recommendations of appropriate foods before consumption by individuals. The proposed FoodWiki system is using a concept based search mechanism that performs on thousands food compounds to provide more relevant information.

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety

OpenAIRE

Sears, Clara G.; Hart, Joy L.; Walker, Kandi L.; Robertson, Rose Marie

2017-01-01

Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration’s “generally recognized as safe” (GRAS) designation as evidence of flavoring safety. In this study, we assessed how college students’ perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p-v...

Tolerance Testing for Cooked Porridge made from a Sorghum Based Fortified Blended Food.

Science.gov (United States)

Chanadang, Sirichat; Chambers, Edgar Iv; Alavi, Sajid

2016-05-01

Products that will be prepared by consumers must be tolerant to various cooking procedures that those consumers may use. Fortified blended foods (FBFs) are used as a source of nutrition for disaster or famine relief in developing countries. Many FBFs are served as porridge and may have a wide of solids content, cooking times and variations in added ingredients. Sorghum is being examined as a potential alternative to wheat and corn based FBF products. This study was intended to evaluate the tolerance to preparation variations for porridge made as a FBF intended for food aid. Whole Sorghum Soy Blend (WSSB), a fortified, extruded, ground cooked cereal was selected as the FBF for this study. Descriptive sensory analysis and Bostwick flow rate measurements were performed to evaluate the tolerance of porridge products made from variations in ingredients and cooking procedures. The results showed that most sensory properties were only marginally affected although some expected large differences in a few sensory properties were found when solids content varied (that is, thickness, adhesiveness) or fruit (banana flavor) was added. Moreover, Bostwick flow rate was a reasonable indicator of thickness characteristics of porridges in some cases, but not in others. Tolerance testing showed that the sensory properties of WSSB had high tolerance to variations in cooking procedures, which means that the product can be modified during preparation by consumers without having a major impact on most sensory properties other than ones they intended to change such as thickness, sweetness, or fruit flavor. © 2016 Institute of Food Technologists®

Lepton flavor violation in flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Calibbi, Lorenzo [Universite Libre de Bruxelles, Service de Physique Theorique, Brussels (Belgium); Paradisi, Paride [Universita di Padova, Dipartimento di Fisica e Astronomia, Padua (Italy); INFN Sezione di Padova, Padua (Italy); SISSA, Trieste (Italy); Ziegler, Robert [Sorbonne Universites, UPMC Univ Paris 06, UMR 7589, LPTHE, Paris (France); CNRS, UMR 7589, LPTHE, Paris (France)

2014-12-01

We study the anatomy and phenomenology of lepton flavor violation (LFV) in the context of flavored gauge mediation (FGM). Within FGM, the messenger sector couples directly to the MSSM matter fields with couplings controlled by the same dynamics that explains the hierarchies in the SM Yukawas. Although the pattern of flavor violation depends on the particular underlying flavor model, FGM provides a built-in flavor suppression similar to wave function renormalization or SUSY partial compositeness. Moreover, in contrast to these models, there is an additional suppression of left-right flavor transitions by third-generation Yukawas that in particular provides an extra protection against flavor-blind phases. We exploit the consequences of this setup for lepton flavor phenomenology, assuming that the new couplings are controlled by simple U(1) flavor models that have been proposed to accommodate large neutrino mixing angles. Remarkably, it turns out that in the context of FGM these models can pass the impressive constraints from LFV processes and leptonic electric dipole moments (EDMs) even for light superpartners, therefore offering the possibility of resolving the longstanding muon g - 2 anomaly. (orig.)

The convergence of psychology and neurobiology in flavor-nutrient learning.

Science.gov (United States)

Myers, Kevin P

2018-03-01

Flavor evaluation is influenced by learning from experience with foods. One main influence is flavor-nutrient learning (FNL), a Pavlovian process whereby a flavor acts as a conditioned stimulus (CS) that becomes associated with the postingestive effects of ingested nutrients (the US). As a result that flavor becomes preferred and intake typically increases. This learning powerfully influences food choice and meal patterning. This paper summarizes how research elucidating the physiological and neural substrates of FNL has progressed in parallel with work characterizing how FNL affects perception, motivation, and behavior. The picture that emerges from this work is of a robust system of appetition (a term coined by Sclafani in contrast to the better-understood satiation signals) whereby ingested nutrients sensed in the gut evoke positive motivational responses. Appetition signals act within a meal to promote continued intake in immediate response to gut feedback, and act in the longer term to steer preference towards sensory cues that predict nutritional consequences. Copyright © 2017 Elsevier Ltd. All rights reserved.

Healthier meat products as functional foods.

Science.gov (United States)

Decker, Eric A; Park, Yeonhwa

2010-09-01

A promising approach to improving health care would be to produce a healthier food supply as a preventive health care strategy. The food supply could be improved by producing functional foods that have nutritional profiles that are healthier than conventional products. However, production of functional foods is not always easily accomplished since they must also taste good, be convenient and reasonably priced so that consumers will regularly purchase and use the products. Meats have great potential for delivering important nutrients such as fatty acids, minerals, dietary fiber, antioxidants and bioactive peptides into the diet. However, to produce successful products with these ingredients, technologies must be developed to increase their stability and decrease their flavor impact on muscle foods. In addition, many regulatory hurdles must be overcome for the commercial production of meats with added nutrients. These include redefinition of standard of identities and policies that allow front of the package nutritional claims. Without these regulatory changes, production of healthier meat products won't become a reality since these products would not have a competitive advantage over unfortified meats.

Grape expectations: the role of cognitive influences in color-flavor interactions.

Science.gov (United States)

Shankar, Maya U; Levitan, Carmel A; Spence, Charles

2010-03-01

Color conveys critical information about the flavor of food and drink by providing clues as to edibility, flavor identity, and flavor intensity. Despite the fact that more than 100 published papers have investigated the influence of color on flavor perception in humans, surprisingly little research has considered how cognitive and contextual constraints may mediate color-flavor interactions. In this review, we argue that the discrepancies demonstrated in previously-published color-flavor studies may, at least in part, reflect differences in the sensory expectations that different people generate as a result of their prior associative experiences. We propose that color-flavor interactions in flavor perception cannot be understood solely in terms of the principles of multisensory integration (the currently dominant theoretical framework) but that the role of higher-level cognitive factors, such as expectations, must also be considered.

Scientific Opinion on the safety of refined Buglossoides oil as a novel food ingredient

DEFF Research Database (Denmark)

Tetens, Inge

2015-01-01

. With the exceptions of SDA and GLA, these FAs are widely present in common foods. The NFI is intended to be used in a range of foods and food supplements to provide approximately 200 mg of SDA per day. Upon digestion, FAs are used primarily as an energy source. ALA and SDA can be elongated and desaturated to produce......Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on refined Buglossoides oil as a novel food ingredient (NFI) in the context of Regulation (EC) No 258/97. The NFI is produced from the seeds...... eicosapentaenoic acid. In human studies using various sources of SDA, no increase or small increases in SDA were observed in blood cell membranes or in total plasma. The proposed specifications for pyrrolizidine alkaloids and erucic acid, which are undesirable substances,do not give rise to concern in view...

Monitoring of polycyclic aromatic hydrocarbons (PAH) in food supplements containing botanicals and other ingredients on the Dutch market.

Science.gov (United States)

Martena, M J; Grutters, M M P; De Groot, H N; Konings, E J M; Rietjens, I M C M

2011-01-01

Food supplements can contain polycyclic aromatic hydrocarbons (PAH). The European Food Safety Authority (EFSA) has defined 16 priority PAH that are both genotoxic and carcinogenic and identified eight priority PAH (PAH8) or four of these (PAH4) as good indicators of the toxicity and occurrence of PAH in food. The current study aimed to determine benzo[a]pyrene and other EFSA priority PAH in different categories of food supplements containing botanicals and other ingredients. From 2003 to 2008, benzo[a]pyrene exceeded the limit of quantification (LOQ) in 553 (44%) of 1258 supplements with a lower-bound mean of 3.37 µg kg(-1). In 2008 and 2009, benzo[a]pyrene and 12 other EFSA priority PAH were determined in 333 food supplements. Benzo[a]pyrene exceeded the LOQ in 210 (63%) food supplements with a lower-bound mean of 5.26 µg kg(-1). Lower-bound mean levels for PAH4 and PAH8(-indeno[1,2,3-cd]pyrene) were 33.5 and 40.5 µg kg(-1), respectively. Supplements containing resveratrol, Ginkgo biloba, St. John's wort and propolis showed relatively high PAH4 levels in 2008 and 2009. Before 2008, supplements with these ingredients and also dong quai, green tea or valerian contained relatively high benzo[a]pyrene levels. On average, PAH4 intake resulting from food supplement use will be at the lower end of the range of contributions of main food groups to PAH4 exposure, although individual food supplements can contribute significantly to PAH4 exposure. Regular control of EFSA indicator PAH levels in food supplements may prove a way forward to reduce further the intake of PAH from food.

Identification of nanoscale ingredients in commercial food products and their induction of mitochondrially mediated cytotoxic effects on human mesenchymal stem cells.

Science.gov (United States)

Athinarayanan, Jegan; Alshatwi, Ali A; Periasamy, Vaiyapuri S; Al-Warthan, Abdulrahman A

2015-02-01

Titanium dioxide (E171) and silicon dioxide (E551) are common additives found in food products, personal-care products, and many other consumer products used in daily life. Recent studies have reported that these food additives (manufactured E171 and E551) contain nanosized particles of less than 100 nm. However, the particle size distribution and morphology of added TiO2 and SiO2 particles are not typically stated on the package label. Furthermore, there is an increasing debate regarding health and safety concerns related to the use of synthetic food additives containing nanosized ingredients in consumer products. In this study, we identified the size and morphology of TiO2 and SiO2 particles in commercially available food products by using transmission electron microscope (TEM). In addition, the in vitro toxicological effects of E171 and E551 on human mesenchymal stem cells (hMSCs), an adult stem cell-based model, were assessed using the MTT assay and a flow cytometry-based JC-1 assay. Our TEM results confirmed the presence of nanoscale ingredients in food products, and the in vitro toxicology results indicated that the nanoscale E171 and E551 ingredients induced dose-dependent cytotoxicity, changes in cellular morphology, and the loss of mitochondrial trans-membrane potential in hMSCs. These preliminary results clearly demonstrated that the nanoscale E171 and E551 particles had adverse effects on hMSCs by inducing oxidative stress-mediated cell death. Accordingly, further studies are needed to identify the specific pathway involved, with an emphasis on differential gene expression in hMSCs. © 2015 Institute of Food Technologists®

Flavored dark matter beyond Minimal Flavor Violation

International Nuclear Information System (INIS)

Agrawal, Prateek; Blanke, Monika; Gemmler, Katrin

2014-01-01

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a U(3) χ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter χ which transforms as triplet under U(3) χ , and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator with a coupling. We identify a number of ''flavor-safe'' scenarios for the structure of which are beyond Minimal Flavor Violation. Also, for dark matter and collider phenomenology we focus on the well-motivated case of b-flavored dark matter. Furthermore, the combined flavor and dark matter constraints on the parameter space of turn out to be interesting intersections of the individual ones. LHC constraints on simplified models of squarks and sbottoms can be adapted to our case, and monojet searches can be relevant if the spectrum is compressed

EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2014. Scientific Opinion on the safety of astaxanthin-rich ingredients (AstaREAL A1010 and AstaREAL L10) as novel food ingredients

DEFF Research Database (Denmark)

Tetens, Inge; Poulsen, Morten

2014-01-01

/day. Mean and high-level (95th percentile) daily intakes of 0.106 mg/kg bw and 0.256 mg/kg bw astaxanthin from the NFIs were estimated, based on European consumption data of the proposed food categories. The consumption of the NFIs is not considered to be nutritionally disadvantageous. There are no safety....... The Panel notes that the maximum recommended intake of 4 mg astaxanthin per day (0.06 mg/kg bw) and the estimated mean intake based on the use levels in the proposed food categories (0.106 mg/kg bw per day) exceed the ADI by approximately two- and three-fold, respectively. The Panel therefore concludes......Following a request from the European Commission, the EFSA Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to deliver a scientific opinion on the safety of astaxanthin-rich ingredients AstaREAL A1010 and AstaREAL L10 as novel food ingredients (NFIs) in the context of Regulation...

Attempts to elaborate detection methods for some irradiated food and dry ingredients

International Nuclear Information System (INIS)

Barabassy, S.; Sharif, M.; Farkas, J.; Felfoeldi, J.; Koncz, A.; Formanek, Z.; Kaffka, K.

1996-01-01

In many countries ionising radiation is increasingly used for microbial decontamination of dry food ingredients, such as spices and herbs, because this treatment causes minimal chemical alteration and few, if any, detectable changes in the flavour of spices. However, many health authorities and consumer organisations demand unequivocal tests for identification of irradiated foods. Due to the diversity and delicate chemical composition of spices, there is very little chance of developing routine chemical methods to detect a specific radiolytic product in dry spices and herbs, physical methods appear to have greater potential. Significant reduction of the gel-forming capability after irradiation could be observed in several spices. Degradation caused by ionising radiation in the volatile oils, lipids, carotenoids and starch is indicated in the near infrared (NIR) wavelength region by changes in the reflectance spectrum. The low doses of ionising radiation (for inhibition of the sprouting of tubers and bulbs) as a consequence of some histological characteristics, induce changes in the electrical impedance and derived quantities. (author)

The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production.

Science.gov (United States)

Yang, Linxi; He, Quan Sophia; Corscadden, Kenneth; Udenigwe, Chibuike C

2015-03-01

Jerusalem artichoke, a native plant to North America has recently been recognized as a promising biomass for bioeconomy development, with a number of advantages over conventional crops such as low input cultivation, high crop yield, wide adaptation to climatic and soil conditions and strong resistance to pests and plant diseases. A variety of bioproducts can be derived from Jerusalem artichoke, including inulin, fructose, natural fungicides, antioxidant and bioethanol. This paper provides an overview of the cultivation of Jerusalem artichoke, derivation of bioproducts and applicable production technologies, with an expectation to draw more attention on this valuable crop for its applications as biofuel, functional food and bioactive ingredient sources.

The prospects of Jerusalem artichoke in functional food ingredients and bioenergy production

Directory of Open Access Journals (Sweden)

Linxi Yang

2015-03-01

Full Text Available Jerusalem artichoke, a native plant to North America has recently been recognized as a promising biomass for bioeconomy development, with a number of advantages over conventional crops such as low input cultivation, high crop yield, wide adaptation to climatic and soil conditions and strong resistance to pests and plant diseases. A variety of bioproducts can be derived from Jerusalem artichoke, including inulin, fructose, natural fungicides, antioxidant and bioethanol. This paper provides an overview of the cultivation of Jerusalem artichoke, derivation of bioproducts and applicable production technologies, with an expectation to draw more attention on this valuable crop for its applications as biofuel, functional food and bioactive ingredient sources.

Kimchi and Other Widely Consumed Traditional Fermented Foods of Korea: A review

Directory of Open Access Journals (Sweden)

JAYANTA KUMAR KUMAR PATRA

2016-09-01

Full Text Available Different types of fermented foods such as chongkukjang, doenjang, ganjang, gochujang and kimchi are plentifully available and widely consumed in north eastern Asian countries including Korea. Among them, kimchi is one of the most popular Korean traditional food. It is prepared by fermenting the baechu cabbage together with other vegetables and lactic acid bacteria with functional potential. Many types of ingredients are added to kimchi to enhance its taste, flavor, nutritional value, texture etc. A number of bacteria are involved in the fermentation of kimchi, but lactic acid bacteria are the dominant species in the fermentation process. The addition of other sub ingredients and formation of different by-products during fermentation eventually leads to eradication of putrefactive and pathogenic bacteria, and also increase the functionalities, nutritional and nutraceutical potential of kimchi. Kimchi possesses anti-inflammatory, antibacterial, antioxidant, anticancer, antiobesity, probiotic properties, cholesterol reduction, and antiaging properties. In the present review an attempt has been made to review the different types of fermented foods found in the Korean peninsula with detailed scientific research regarding preparation, processing, structure of the microecosystem and health benefits of kimchi.

UHT PROCESSED CHICKPEA LIQUID MEAL: A NOVEL CONCEPT OF A CONVENIENT LIQUID FOOD

Directory of Open Access Journals (Sweden)

Robert W. Hosken

2002-04-01

Full Text Available Chickpea liquid meal (CLM is a new concept of a convenient liquid food. It is a complex colloidal system, which is composed of dehulled chickpea flour as the major ingredient and with the addition of other ingredients (protein, fat, sucrose, dried glucose syrup, maltodextrin, vitamins, minerals, etc. The product is expected to have a balanced nutritional composition; acceptable flavor, taste and thickness; homogenous and smooth texture; stable colloid; and can be stored for a long of period (commercially sterile. This paper presents an overview of the literature information on the production, nutritional quality and functional properties of the chickpea, and the technology of liquid meal, which is applicable to CLM. It also outlines possible problems that influence consumer acceptability of the product. Some preliminary results of our study are also reported.

The effect of toothpicks containing flavoring and flavoring plus jambu extract (spilanthol) to promote salivation in patients -diagnosed with opioid-induced dry mouth (xerostomia).

Science.gov (United States)

Davis, Bennet; Davis, Kathy; Bigelow, Sandy; Healey, Patricia

To determine if the use of toothpicks infused with flavoring and flavoring plus the food additive spilanthol (Xerosticks™) improve saliva flow in people with opioid-induced dry mouth. Time series, nonrandomized, double-blind within-subject design. Private practice/academic multidisciplinary pain and palliative care clinic. Ten subjects with opioid-induced dry mouth were recruited, and all finished the study. Salivary flow and pH were measured consecutively at baseline, following use of a mango-flavored toothpick, and again after use of a mango-flavored toothpick infused with spilanthol. Salivary flow rates and saliva pH were compared between flavored and baseline, between flavored + spilanthol and baseline, and between the flavored and flavored + spilanthol. Mouthfeel of each toothpick was assessed using the Bluestone Mouthfeel Questionnaire. The primary measure was salivary flow, and the secondary measures were salivary pH and mouthfeel. Saliva flow increased 440 percent over baseline with use of a flavored toothpick and 628 percent over baseline with similarly flavored toothpicks infused with spilanthol, and these differences are significant (p = 0.00002). Saliva pH increased with both toothpicks (p = 0.04). The addition of spilanthol produced a greater increase in salivary flow (p = 0.05) compared to control toothpicks with flavoring alone. Furthermore, addition of spilanthol improved the "mouthfeel" of the toothpick (p = 0.00001). Toothpicks infused with either flavoring or flavoring plus spilanthol are likely to be an effective remedy for opioid-induced dry mouth. Addition of spilanthol may improve effectiveness over flavoring alone and may be better ac-cepted because spilanthol appears to improve mouthfeel.

Encapsulation of health-promoting ingredients: applications in foodstuffs.

Science.gov (United States)

Tolve, Roberta; Galgano, Fernanda; Caruso, Marisa Carmela; Tchuenbou-Magaia, Fideline Laure; Condelli, Nicola; Favati, Fabio; Zhang, Zhibing

2016-12-01

Many nutritional experts and food scientists are interested in developing functional foods containing bioactive agents and many of these health-promoting ingredients may benefit from nano/micro-encapsulation technology. Encapsulation has been proven useful to improve the physical and the chemical stability of bioactive agents, as well as their bioavailability and efficacy, enabling their incorporation into a wide range of formulations aimed to functional food production. There are several reviews concerning nano/micro-encapsulation techniques, but none are focused on the incorporation of the bioactive agents into food matrices. The aim of this paper was to investigate the development of microencapsulated food, taking into account the different bioactive ingredients, the variety of processes, techniques and coating materials that can be used for this purpose.

Natural Colorants: Food Colorants from Natural Sources.

Science.gov (United States)

Sigurdson, Gregory T; Tang, Peipei; Giusti, M Mónica

2017-02-28

The color of food is often associated with the flavor, safety, and nutritional value of the product. Synthetic food colorants have been used because of their high stability and low cost. However, consumer perception and demand have driven the replacement of synthetic colorants with naturally derived alternatives. Natural pigment applications can be limited by lower stability, weaker tinctorial strength, interactions with food ingredients, and inability to match desired hues. Therefore, no single naturally derived colorant can serve as a universal alternative for a specified synthetic colorant in all applications. This review summarizes major environmental and biological sources for natural colorants as well as nature-identical counterparts. Chemical characteristics of prevalent pigments, including anthocyanins, carotenoids, betalains, and chlorophylls, are described. The possible applications and hues (warm, cool, and achromatic) of currently used natural pigments, such as anthocyanins as red and blue colorants, and possible future alternatives, such as purple violacein and red pyranoanthocyanins, are also discussed.

Flavored dark matter beyond Minimal Flavor Violation

CERN Document Server

Agrawal, Prateek; Gemmler, Katrin

2014-10-13

We study the interplay of flavor and dark matter phenomenology for models of flavored dark matter interacting with quarks. We allow an arbitrary flavor structure in the coupling of dark matter with quarks. This coupling is assumed to be the only new source of violation of the Standard Model flavor symmetry extended by a $U(3)_\\chi$ associated with the dark matter. We call this ansatz Dark Minimal Flavor Violation (DMFV) and highlight its various implications, including an unbroken discrete symmetry that can stabilize the dark matter. As an illustration we study a Dirac fermionic dark matter $\\chi$ which transforms as triplet under $U(3)_\\chi$, and is a singlet under the Standard Model. The dark matter couples to right-handed down-type quarks via a colored scalar mediator $\\phi$ with a coupling $\\lambda$. We identify a number of "flavor-safe" scenarios for the structure of $\\lambda$ which are beyond Minimal Flavor Violation. For dark matter and collider phenomenology we focus on the well-motivated case of $b$-...

The Cosmetic Ingredient Review Program-Expert Safety Assessments of Cosmetic Ingredients in an Open Forum.

Science.gov (United States)

Boyer, Ivan J; Bergfeld, Wilma F; Heldreth, Bart; Fiume, Monice M; Gill, Lillian J

The Cosmetic Ingredient Review (CIR) is a nonprofit program to assess the safety of ingredients in personal care products in an open, unbiased, and expert manner. Cosmetic Ingredient Review was established in 1976 by the Personal Care Products Council (PCPC), with the support of the US Food and Drug Administration (USFDA) and the Consumer Federation of America (CFA). Cosmetic Ingredient Review remains the only scientific program in the world committed to the systematic, independent review of cosmetic ingredient safety in a public forum. Cosmetic Ingredient Review operates in accordance with procedures modeled after the USFDA process for reviewing over-the-counter drugs. Nine voting panel members are distinguished, such as medical professionals, scientists, and professors. Three nonvoting liaisons are designated by the USFDA, CFA, and PCPC to represent government, consumer, and industry, respectively. The annual rate of completing safety assessments accelerated from about 100 to more than 400 ingredients by implementing grouping and read-across strategies and other approaches. As of March 2017, CIR had reviewed 4,740 individual cosmetic ingredients, including 4,611 determined to be safe as used or safe with qualifications, 12 determined to be unsafe, and 117 ingredients for which the information is insufficient to determine safety. Examples of especially challenging safety assessments and issues are presented here, including botanicals. Cosmetic Ingredient Review continues to strengthen its program with the ongoing cooperation of the USFDA, CFA, the cosmetics industry, and everyone else interested in contributing to the process.

Interpreting consumer preferences: physicohedonic and psychohedonic models yield different information in a coffee-flavored dairy beverage.

Science.gov (United States)

Li, Bangde; Hayes, John E; Ziegler, Gregory R

2014-09-01

Designed experiments provide product developers feedback on the relationship between formulation and consumer acceptability. While actionable, this approach typically assumes a simple psychophysical relationship between ingredient concentration and perceived intensity. This assumption may not be valid, especially in cases where perceptual interactions occur. Additional information can be gained by considering the liking-intensity function, as single ingredients can influence more than one perceptual attribute. Here, 20 coffee-flavored dairy beverages were formulated using a fractional mixture design that varied the amount of coffee extract, fluid milk, sucrose, and water. Overall liking ( liking ) was assessed by 388 consumers using an incomplete block design (4 out of 20 prototypes) to limit fatigue; all participants also rated the samples for intensity of coffee flavor (coffee) , milk flavor (milk) , sweetness (sweetness) and thickness (thickness) . Across product means, the concentration variables explained 52% of the variance in liking in main effects multiple regression. The amount of sucrose (β = 0.46) and milk (β = 0.46) contributed significantly to the model (p's <0.02) while coffee extract (β = -0.17; p = 0.35) did not. A comparable model based on the perceived intensity explained 63% of the variance in mean liking ; sweetness (β = 0.53) and milk (β = 0.69) contributed significantly to the model (p's <0.04), while the influence of coffee flavor (β = 0.48) was positive but marginally (p = 0.09). Since a strong linear relationship existed between coffee extract concentration and coffee flavor, this discrepancy between the two models was unexpected, and probably indicates that adding more coffee extract also adds a negative attribute, e.g. too much bitterness. In summary, modeling liking as a function of both perceived intensity and physical concentration provides a richer interpretation of consumer data.

Effect of Time Lenght Fermentation to Katsuobushi Oxidation Rate As Fish Flavor Based

Science.gov (United States)

Amalia, U.; Rianingsih, L.; Wijayanti, I.

2018-02-01

Katsuobushi or dried smoked skipjack had a distinctive flavor and widely used in traditional Japanese cuisine. This study aimed to evaluate the oxidation rate of Katsuobushi with different lenght fermentation. The processing treatment of the product were the differences of fish boiling time (30 min and 60 min) and the lenght of fermentation: 1 week, 2 weeks and 3 weeks. The glutamic acid content, the oxidation rate (thiobarbituric acid and peroxide value) and Total Plate Count of katsuobushi were analyzed statistically using analysis of varians. Significant differences were found among 3 weeks of fermentation compare to 1 weeks fermentation (P fermentation was potential to be developed become basic ingredients for the fish flavor.

21 CFR 501.4 - Animal food; designation of ingredients.

Science.gov (United States)

2010-04-01

... collective (generic) name, except that: (1) Spices, flavorings, colorings and chemical preservatives shall be..., reconstituted milk, and dry whole milk may be declared as milk. (5) Bacterial cultures may be declared by the...

Flavor-singlet spectrum in multi-flavor QCD

Energy Technology Data Exchange (ETDEWEB)

Aoki, Yasamichi; Rinaldi, Enrico

2017-06-18

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

Flavor-singlet spectrum in multi-flavor QCD

Science.gov (United States)

Aoki, Yasumichi; Aoyama, Tatsumi; Bennett, Ed; Kurachi, Masafumi; Maskawa, Toshihide; Miura, Kohtaroh; Nagai, Kei-ichi; Ohki, Hiroshi; Rinaldi, Enrico; Shibata, Akihiro; Yamawaki, Koichi; Yamazaki, Takeshi

2018-03-01

Studying SU(3) gauge theories with increasing number of light fermions is relevant both for understanding the strong dynamics of QCD and for constructing strongly interacting extensions of the Standard Model (e.g. UV completions of composite Higgs models). In order to contrast these many-flavors strongly interacting theories with QCD, we study the flavor-singlet spectrum as an interesting probe. In fact, some composite Higgs models require the Higgs boson to be the lightest flavor-singlet scalar in the spectrum of a strongly interacting new sector with a well defined hierarchy with the rest of the states. Moreover, introducing many light flavors at fixed number of colors can influence the dynamics of the lightest flavor-singlet pseudoscalar. We present the on-going study of these flavor-singlet channels using multiple interpolating operators on high-statistics ensembles generated by the LatKMI collaboration and we compare results with available data obtained by the Lattice Strong Dynamics collaboration. For the theory with 8 flavors, the two collaborations have generated configurations that complement each others with the aim to tackle the massless limit using the largest possible volumes.

Improving flavor metabolism of Saccharomyces cerevisiae by mixed culture with Bacillus licheniformis for Chinese Maotai-flavor liquor making.

Science.gov (United States)

Meng, Xing; Wu, Qun; Wang, Li; Wang, Diqiang; Chen, Liangqiang; Xu, Yan

2015-12-01

Microbial interactions could impact the metabolic behavior of microbes involved in food fermentation, and therefore they are important for improving food quality. This study investigated the effect of Bacillus licheniformis, the dominant bacteria in the fermentation process of Chinese Maotai-flavor liquor, on the metabolic activity of Saccharomyces cerevisiae. Results indicated that S. cerevisiae inhibited the growth of B. licheniformis in all mixed culture systems and final viable cell count was lower than 20 cfu/mL. Although growth of S. cerevisiae was barely influenced by B. licheniformis, its metabolism was changed as initial inoculation ratio varied. The maximum ethanol productions were observed in S. cerevisiae and B. licheniformis at 10(6):10(7) and 10(6):10(8) ratios and have increased by 16.8 % compared with single culture of S. cerevisiae. According to flavor compounds, the culture ratio 10(6):10(6) showed the highest level of total concentrations of all different kinds of flavor compounds. Correlation analyses showed that 12 flavor compounds, including 4 fatty acids and their 2 corresponding esters, 1 terpene, and 5 aromatic compounds, that could only be produced by S. cerevisiae were significantly correlated with the initial inoculation amount of B. licheniformis. These metabolic changes in S. cerevisiae were not only a benefit for liquor aroma, but may also be related to its inhibition effect in mixed culture. This study could help to reveal the microbial interactions in Chinese liquor fermentation and provide guidance for optimal arrangement of mixed culture fermentation systems.

Ignorance is bliss. How parents of preschool children make sense of front-of-package visuals and claims on food.

Science.gov (United States)

Abrams, Katie M; Evans, Caitlin; Duff, Brittany R L

2015-04-01

With growing scrutiny over how the food industry advertises products aimed toward children and fewer consumers using nutrition facts panels and ingredient lists, the fronts of food packages have become an increasingly important marketing tool to understand. Front-of-package (FOP) visual and verbal claims play a critical role in capturing consumers' attention and helping them choose foods that fit their goals. Due to only possessing emergent literacy skills, preschool children are attuned to FOP visuals while parents are able to use the visuals in combination with verbal claims to make food choices for their children. The purpose of this focus group study was to explore how parents of preschool children make sense of FOP visual and verbal claims on packaged food products that are intended for their children. Thematic analysis revealed that parents associated aspects that most appeal to their preschool children - the characters and other playful visuals - with higher sugar content and artificial ingredients. However, parents were also easily led to believe the product was healthier based on visuals of fruit, more realistic pictures, health claims, cross-branding with healthier foods, and visuals suggesting the product is more natural. While parents recognized that the health claims and some visuals may not truly mean the food is healthier, they agreed that they rarely think beyond their initial impression. The food industry needs better regulatory guidance on how to communicate flavors and ingredients on package fronts in a way that helps consumers - particularly parents wanting to encourage healthy eating habits for their young children - better match their nutrition goals. Published by Elsevier Ltd.

What Is "Natural"? Consumer Responses to Selected Ingredients.

Science.gov (United States)

Chambers, Edgar; Chambers, Edgar; Castro, Mauricio

2018-04-23

Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and opinions on what constitutes natural. In this study, we examined 20 ingredients to determine what consumers consider to be natural. Using a national database, 630 consumers were sampled (50% male and 50% female) online, and the results were analyzed using percentages and chi-square tests. No ingredient was considered natural by more than 69% of respondents. We found evidence that familiarity may play a major role in consumers’ determination of naturalness. We also found evidence that chemical sounding names and the age of the consumer have an effect on whether an ingredient and potentially a food is considered natural. Interestingly, a preference towards selecting GMO (genetically modified organisms) foods had no significant impact on perceptions of natural.

The use of irradiated ingredients in food processing

International Nuclear Information System (INIS)

Kiss, I.; Zachariev, G.; Farkas, J.; Szabad, J.; Toth-Pesti, K.

1978-01-01

The microbe-count reducing effects of gamma radiation and of ethylene oxide were compared in ground paprika and dried onion flakes. It was established that the commercially applied ethylene oxide gas treatment has the same bactericidal effect (2-3 log cycles reduction of the total viable bacterial count) as a 5kGy radiation dose. However, ethylene oxide treatment of paprika was practically ineffective in relation to the mould count, while irradiation with 5kGy destroyed the moulds very effectively. The colour and pigment content of paprika powder were not diminished by this radiation dose. A dry mixture intended for use in canned luncheon meat was treated with 5kGy. The canned meat product produced with the radiation-decontaminated ingredients was microbiologically stable even when heat-sterilized by a sterilization equivalent of F 0 =1.1. Considering the organoleptic features and microbiological safety, a heat treatment of about F 0 =3 is suggested when using irradiated ingredients. This is about the half of the F 0 value generally proposed for completely stable canned meat products. Besides the saving of energy, a good quality can be achieved by using radiation-decontaminated ingredients. (author)

21 CFR 352.10 - Sunscreen active ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Sunscreen active ingredients. 352.10 Section 352.10 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... until further notice. For the convenience of the user, the revised text is set forth as follows: § 352...

Speciation of arsenic in baby foods and the raw fish ingredients using liquid chromatography-hydride generation-atomic absorption spectrometry

Energy Technology Data Exchange (ETDEWEB)

Vinas, P.; Lopez-Garcia, I.; Merino-Merono, B.; Campillo, N.; Hernandez-Cordoba, M. [Murcia Univ. (Spain). Dept. of Analytical Chemistry

2003-07-01

The speciation of arsenic in different baby foods and the raw fish ingredients using the direct hybridisation of liquid chromatography (LC) and hydride generation atomic absorption spectrometry (HGAAS) is described. Good resolution of the species, arsenic(III), dimethylarsinic acid (DMAA), monomethylarsenic acid (MMAA) and arsenic(V) is achieved using an anion-exchange column with potassium phosphate as the mobile phase and gradient elution. Arsenobetaine (AsB) is determined by on-line oxidation using peroxydisulphate and hydride generation. The arsenicals were extracted by an enzymatic digestion procedure based on the action of trypsin or pancreatin. Arsenobetaine was the only arsenic species detected. The reliability of the procedure was checked by analyzing the total arsenic content of the samples by electrothermal atomic absorption spectrometry with microwave-oven digestion and by analyzing a certified reference material. The arsenic content in the baby foods comes from the raw fish ingredients and is highest when plaice is used. (orig.)

Functional ingredients from microalgae

NARCIS (Netherlands)

Buono, S.; Langellotti, A.L.; Martello, A.; Rinna, F.; Fogliano, V.

2014-01-01

A wide variety of natural sources are under investigation to evaluate their possible use for new functional ingredient formulation. Some records attested the traditional and ancient use of wild harvested microalgae as human food but their cultivation for different purposes started about 40 years

The flavor-locked flavorful two Higgs doublet model

Science.gov (United States)

Altmannshofer, Wolfgang; Gori, Stefania; Robinson, Dean J.; Tuckler, Douglas

2018-03-01

We propose a new framework to generate the Standard Model (SM) quark flavor hierarchies in the context of two Higgs doublet models (2HDM). The `flavorful' 2HDM couples the SM-like Higgs doublet exclusively to the third quark generation, while the first two generations couple exclusively to an additional source of electroweak symmetry breaking, potentially generating striking collider signatures. We synthesize the flavorful 2HDM with the `flavor-locking' mechanism, that dynamically generates large quark mass hierarchies through a flavor-blind portal to distinct flavon and hierarchon sectors: dynamical alignment of the flavons allows a unique hierarchon to control the respective quark masses. We further develop the theoretical construction of this mechanism, and show that in the context of a flavorful 2HDM-type setup, it can automatically achieve realistic flavor structures: the CKM matrix is automatically hierarchical with | V cb | and | V ub | generically of the observed size. Exotic contributions to meson oscillation observables may also be generated, that may accommodate current data mildly better than the SM itself.

Scientific basis of use of fruits Coriandrum sativum L. In food technologies

Directory of Open Access Journals (Sweden)

Natalia Frolova

2016-10-01

Full Text Available Today in the world recognized the need for environmentally friendly products for a healthy food and quality life. Products with natural ingredients, including flavoring become very popular. Coriander is one of herbs that functions as both, spice as well as herbal medicine. Coriandrum sativum L. is a major aromatic crop in Ukraine. The plants of Coriandrum sativum contain the essential oils and other compounds in the seeds and leaves and have an important role as flavorings. The main objective was to investigate possibility effective utilization of coriander essential oil in national economy of Ukraine. It was necessary to study the chemical compounds of coriander fruits by instrumental analysis and odor by sensory analysis with following creating new aroma compositions. Search had been carried out throughout 2009 - 2014 years. The aerial parts of aromatic plants were harvested at the plots of National Botanical Garden of National Academy of the Sciences of Ukraine. Essential oil was obtained by hydro distillation procedure in National University of food technology. Main and specific components of essential oils from seeds coriander were characterized. Qualitative structure of essential oils was determined by the gas-liquid chromatography method on the chromatograph Agilent Technologies 6890 with mass-spectrometric detector 5973. The run of components was done using Device of Fractional Distillation. Linalool, limonene, geranyl acetate, d-camphor, myrcene and geraniol were found as the major components. In the composition of essential oils each component has its own flavor, the combination of which determines the flavor of the oil. We investigated the possibility of target separation of essential oils of coriander fruits into fractions of different flavor. The article presents the results of research sequential processing fruits Coriandrum sativum to obtain a series of natural flavors. Principles and laws of the vacuum distillation were used for

Safety of Bottled Water Beverages Including Flavored Water and Nutrient-Added Water Beverages

Science.gov (United States)

... Food Resources for You Consumers FDA Regulates the Safety of Bottled Water Beverages Including Flavored Water and Nutrient-Added Water Beverages ... addition, the flavorings and nutrients added to these beverages must comply with all applicable FDA safety requirements and they must be identified in the ...

Generally Recognized as Safe: Uncertainty Surrounding E-Cigarette Flavoring Safety

Directory of Open Access Journals (Sweden)

Clara G. Sears

2017-10-01

Full Text Available Despite scientific uncertainty regarding the relative safety of inhaling e-cigarette aerosol and flavorings, some consumers regard the U.S. Food and Drug Administration’s “generally recognized as safe” (GRAS designation as evidence of flavoring safety. In this study, we assessed how college students’ perceptions of e-cigarette flavoring safety are related to understanding of the GRAS designation. During spring 2017, an online questionnaire was administered to college students. Chi-square p-values and multivariable logistic regression were employed to compare perceptions among participants considering e-cigarette flavorings as safe and those considering e-cigarette flavorings to be unsafe. The total sample size was 567 participants. Only 22% knew that GRAS designation meant that a product is safe to ingest, not inhale, inject, or use topically. Of participants who considered flavorings to be GRAS, the majority recognized that the designation meant a product is safe to ingest but also considered it safe to inhale. Although scientific uncertainty on the overall safety of flavorings in e-cigarettes remains, health messaging can educate the public about the GRAS designation and its irrelevance to e-cigarette safety.

A comprehensive evaluation of the toxicology of cigarette ingredients: heterocyclic nitrogen compounds.

Science.gov (United States)

Coggins, Christopher R E; Merski, Jerome A; Oldham, Michael J

2011-06-01

Three heterocyclic nitrogen compounds, 2,3-diethylpyrazine (DEP), 2,3,5,6-tetramethylpyrazine (TMP), and 2-acetyl pyridine (AP), are naturally present in tobacco and are also added to tobacco as flavor ingredients. A battery of tests was used to compare the toxicity of mainstream smoke from experimental cigarettes containing the three heterocyclic nitrogen compounds added individually at three different levels. The lowest target inclusion level of the ingredient was 10 ppm, and the highest was 10,000 ppm. Smoke from experimental and control cigarettes was evaluated in analytical smoke chemistry, in vitro cytotoxicity, and mutagenicity assays. The cigarettes with added DEP produced some minor (approximately 10%) changes in smoke chemistry when compared with the cigarettes containing no DEP. Smoke chemistry was effectively unchanged by the addition of either AP or TMP. Cytotoxicity, assessed by the neutral red uptake assay using both gas-vapor and particulate phases of smoke, was unaffected by the addition of any of the test ingredients. Mutagenicity, assessed in five strains of Salmonella treated with mainstream cigarette smoke condensate, also was unaffected by any of the test ingredients. Despite the exaggerated ingredient levels relative to commercial-use levels, there was a lack of a toxicological response for the three heterocyclic nitrogen compounds in the test systems used.

Structural characterization of inclusion complex of arbutin and ...

African Journals Online (AJOL)

1School of Food Science and Technology, Wuhan Polytechnic University, 2Hubei Collaborative Innovation Center for. Processing ... are very attractive ingredients for making artificial enzymes ... as food additives, for stabilization of flavors, for.

Innovative natural functional ingredients from microalgae.

Science.gov (United States)

Plaza, Merichel; Herrero, Miguel; Cifuentes, Alejandro; Ibáñez, Elena

2009-08-26

Nowadays, a wide variety of compounds such as polyphenols, polyunsaturated fatty acids (PUFA), or phytosterols obtained, for example, from wine, fish byproducts, or plants are employed to prepare new functional foods. However, unexplored natural sources of bioactive ingredients are gaining much attention since they can lead to the discovery of new compounds or bioactivities. Microalgae have been proposed as an interesting, almost unlimited, natural source in the search for novel natural functional ingredients, and several works have shown the possibility to find bioactive compounds in these organisms. Some advantages can be associated with the study of microalgae such as their huge diversity, the possibility of being used as natural reactors at controlled conditions, and their ability to produce active secondary metabolites to defend themselves from adverse or extreme conditions. In this contribution, an exhaustive revision is presented involving the research for innovative functional food ingredients from microalgae. The most interesting results in this promising field are discussed including new species composition and bioactivity and new processing and extraction methods. Moreover, the future research trends are critically commented.

Heavy flavors

International Nuclear Information System (INIS)

Cox, B.; Gilman, F.J.; Gottschalk, T.D.

1986-11-01

A range of issues pertaining to heavy flavors at the SSC is examined including heavy flavor production by gluon-gluon fusion and by shower evolution of gluon jets, flavor tagging, reconstruction of Higgs and W bosons, and the study of rare decays and CP violation in the B meson system. A specific detector for doing heavy flavor physics and tuned to this latter study at the SSC, the TASTER, is described. 36 refs., 10 figs

Some Studies of the Effects of Additives on Cigarette Mainstream Smoke Properties. I. Flavorants

Directory of Open Access Journals (Sweden)

Rodgman A

2014-12-01

Full Text Available Examination of extensive laboratory data collected during the past four decades, particularly considerable unpublished data generated between the mid-1950s and the late 1970s, indicates that none of the materials used as flavorants on smoking tobacco products, particularly cigarettes marketed by a US manufacturer, imparts any significant adverse chemical or biological properties to the mainstream smoke (MSS from flavorant-treated tobacco, a conclusion reached by Doull et al. (1 in their assessment of available information on nearly 600 ingredients variously used as cigarette tobacco additives in the US Tobacco Industry. In a more recent detailed assessment of the chemical and biological properties reported in the published literature for the MSS from cigarettes fabricated with tobacco with or without one or more additives, Paschke et al. (2 reached a similar conclusion; namely, that in general, no significant increase in the biological activity (carcinogenicity, mutagenicity, and cytotoxicity of tobacco was reported from cigarettes containing added ingredients. Many flavorful tobacco additives listed by Doull et al. are structurally identical with or similar to highly polar, volatile components identified in the aqueous alcohol-soluble portion of cigarette MSS and tobacco. In the late 1950s, nearly two decades before the precise nature of the aqueous alcohol-soluble components of tobacco was defined, it was determined that their addition to cigarette tobacco produced no significant increase in the cigarette MSS of either the total polycyclic aromatic hydrocarbon (PAH content or the benzo[a]pyrene (B[a]P content, MSS components of considerable interest at that time.

What Is “Natural”? Consumer Responses to Selected Ingredients

Directory of Open Access Journals (Sweden)

Edgar Chambers

2018-04-01

Full Text Available Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and opinions on what constitutes natural. In this study, we examined 20 ingredients to determine what consumers consider to be natural. Using a national database, 630 consumers were sampled (50% male and 50% female online, and the results were analyzed using percentages and chi-square tests. No ingredient was considered natural by more than 69% of respondents. We found evidence that familiarity may play a major role in consumers’ determination of naturalness. We also found evidence that chemical sounding names and the age of the consumer have an effect on whether an ingredient and potentially a food is considered natural. Interestingly, a preference towards selecting GMO (genetically modified organisms foods had no significant impact on perceptions of natural.

What Is “Natural”? Consumer Responses to Selected Ingredients

Science.gov (United States)

Chambers, Edgar; Castro, Mauricio

2018-01-01

Interest in “natural” food has grown enormously over the last decade. Because the United States government has not set a legal definition for the term “natural”, customers have formed their own sensory perceptions and opinions on what constitutes natural. In this study, we examined 20 ingredients to determine what consumers consider to be natural. Using a national database, 630 consumers were sampled (50% male and 50% female) online, and the results were analyzed using percentages and chi-square tests. No ingredient was considered natural by more than 69% of respondents. We found evidence that familiarity may play a major role in consumers’ determination of naturalness. We also found evidence that chemical sounding names and the age of the consumer have an effect on whether an ingredient and potentially a food is considered natural. Interestingly, a preference towards selecting GMO (genetically modified organisms) foods had no significant impact on perceptions of natural. PMID:29690627

Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 1. Extraction and ESR analysis of bones from mechanically recovered poultry meat

NARCIS (Netherlands)

Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

2005-01-01

Protocol EN 1786 for the detection of irradiated food by electron spin resonance (ESR) spectroscopy was not conceived for the detection of irradiated bone-containing ingredients included in low concentration in non-irradiated food. An enzymatic hydrolysis method, realized at 55 degrees C, has been

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Science.gov (United States)

Roque, Jérémy; Auvray, Malika; Lafraire, Jérémie

2018-01-01

Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i) the multisensory integration processes that underpin freshness perception, and (ii) the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic). We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms) and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and beverage cognition

Understanding Freshness Perception from the Cognitive Mechanisms of Flavor: The Case of Beverages

Directory of Open Access Journals (Sweden)

Jérémy Roque

2018-01-01

Full Text Available Freshness perception has received recent consideration in the field of consumer science mainly because of its hedonic dimension, which is assumed to influence consumers’ preference and behavior. However, most studies have considered freshness as a multisensory attribute of food and beverage products without investigating the cognitive mechanisms at hand. In the present review, we endorse a slightly different perspective on freshness. We focus on (i the multisensory integration processes that underpin freshness perception, and (ii the top–down factors that influence the explicit attribution of freshness to a product by consumers. To do so, we exploit the recent literature on the cognitive underpinnings of flavor perception as a heuristic to better characterize the mechanisms of freshness perception in the particular case of beverages. We argue that the lack of consideration of particular instances of flavor, such as freshness, has resulted in a lack of consensus about the content and structure of different types of flavor representations. We then enrich these theoretical analyses, with a review of the cognitive mechanisms of flavor perception: from multisensory integration processes to the influence of top–down factors (e.g., attentional and semantic. We conclude that similarly to flavor, freshness perception is characterized by hybrid content, both perceptual and semantic, but that freshness has a higher-degree of specificity than flavor. In particular, contrary to flavor, freshness is characterized by specific functions (e.g., alleviation of oropharyngeal symptoms and likely differs from flavor with respect to the weighting of each sensory contributor, as well as to its subjective location. Finally, we provide a comprehensive model of the cognitive mechanisms that underlie freshness perception. This model paves the way for further empirical research on particular instances of flavor, and will enable advances in the field of food and

Interactions between Food Additive Silica Nanoparticles and Food Matrices

Directory of Open Access Journals (Sweden)

Mi-Ran Go

2017-06-01

Full Text Available Nanoparticles (NPs have been widely utilized in the food industry as additives with their beneficial characteristics, such as improving sensory property and processing suitability, enhancing functional and nutritional values, and extending shelf-life of foods. Silica is used as an anti-caking agent to improve flow property of powered ingredients and as a carrier for flavors or active compounds in food. Along with the rapid development of nanotechnology, the sizes of silica fall into nanoscale, thereby raising concerns about the potential toxicity of nano-sized silica materials. There have been a number of studies carried out to investigate possible adverse effects of NPs on the gastrointestinal tract. The interactions between NPs and surrounding food matrices should be also taken into account since the interactions can affect their bioavailability, efficacy, and toxicity. In the present study, we investigated the interactions between food additive silica NPs and food matrices, such as saccharides, proteins, lipids, and minerals. Quantitative analysis was performed to determine food component-NP corona using HPLC, fluorescence quenching, GC-MS, and ICP-AES. The results demonstrate that zeta potential and hydrodynamic radius of silica NPs changed in the presence of all food matrices, but their solubility was not affected. However, quantitative analysis on the interactions revealed that a small portion of food matrices interacted with silica NPs and the interactions were highly dependent on the type of food component. Moreover, minor nutrients could also affect the interactions, as evidenced by higher NP interaction with honey rather than with a simple sugar mixture containing an equivalent amount of fructose, glucose, sucrose, and maltose. These findings provide fundamental information to extend our understanding about the interactions between silica NPs and food components and to predict the interaction effect on the safety aspects of food

Meat flavor precursors and factors influencing flavor precursors--A systematic review.

Science.gov (United States)

Khan, Muhammad Issa; Jo, Cheorun; Tariq, Muhammad Rizwan

2015-12-01

Flavor is the sensory impression sensed by taste and smell buds and is a leading factor determining the meat quality and purchasing decision of the consumer. Meat flavor is characteristic of volatiles produced as a result of reactions of non-volatile components that are induced thermally. The water soluble compounds having low molecular weight and meat lipids are important precursors of cooked meat flavor. The Maillard reaction, lipid oxidation, and vitamin degradation are leading reactions during cooking which develop meat flavor from uncooked meat with little aroma and bloody taste. The pre-slaughter and postmortem factors like animal breed, sex, age, feed, aging and cooking conditions contribute to flavor development of cooked meat. The objective of this review is to highlight the flavor chemistry, meat flavor precursors and factors affecting meat flavor precursors. Copyright © 2015 Elsevier Ltd. All rights reserved.

Development of method of optimized flavor production systems design based on nano-emulsification Kawista (Feronia limonia) Fruit extraction

Science.gov (United States)

Suyanto, A.; Noor, E.; Fahma, F.; Rusli, M. S.; Djatna, T.

2018-01-01

‘Kawista’ (Feronia limonia) as a tropical fruit has unique flavor that can be applied as a flavor for food products. Flavor as volatile components are unstable by environment factors such as temperature and storage. Flavor nano emulsification form to improve the stability towards environment and increase its use in food products. Research carried out is system development of the nano emulsification Kawista extract flavor with sonication method. The best treatments are selected by Response Surface Methodology (RSM) for independent variable are amplitude (70-100%), time (90-150s) and temperature (5-45°C) controlled by the software of the device. The Flavor Extraction by maceration technique extended highest yield and flavor components. Nano-emulsions made with composition 1% (w/w) flavor extract, 2% (w/w) surfactant (tween 80), 0.25% Gum, and 96.75% (w/w) deionized water. The probe of sonication successfully for preparing stable O/W nano emulsions at amplitude, time and temperature 81.01%, 150s, 45°C, respectively. Characteristic of nano-emulsions i.e energy input (15.489J), viscosity (2.076 mPa.s), droplet size (13.446nm), and Polydispersity index (0.469).

Analysis of flavor and perfume using an internally cooled coated fiber device.

Science.gov (United States)

Chen, Yong; Begnaud, Frédéric; Chaintreau, Alain; Pawliszyn, Janusz

2007-05-01

A miniaturized internally cooled coated fiber device was applied for the analysis of flavors and fragrances from various matrices. Its integration with a CTC CombiPAL autosampler enabled high throughput for the analysis of analytes in complex matrices that required simultaneous heating of the matrices and cooling of the fiber coating to achieve high extraction efficiency. It was found that up to ten times increase of extraction efficiencies was observed when the device was used to extract flavor compounds in water, even when limited sample temperatures were used to preserve the integrity of target compounds. The extraction of the flavor compounds in water with the device was reproducible, with RSD not larger than 15%. The lower limits of the linear ranges were in the low ppb range, which was about one order of magnitude smaller than those obtained with the commercialized 100 microm PDMS fibers. Exhaustive extraction of some perfume ingredients from a complex matrix (shampoo) was realized. All achieved recoveries were not less than 80%. The repeatability of the extraction of the perfume compounds from shampoo was better than 10%. The linear ranges were about 1-3000 microg/g, and the LOD was about 0.2-1 microg/g. The automated internally cooled coated fiber device was demonstrated to be a powerful sample preparation tool in flavor and fragrance analysis.

Enhanced flavor-nutrient conditioning in obese rats on a high-fat, high-carbohydrate choice diet.

Science.gov (United States)

Wald, Hallie S; Myers, Kevin P

2015-11-01

Through flavor-nutrient conditioning rats learn to prefer and increase their intake of flavors paired with rewarding, postingestive nutritional consequences. Since obesity is linked to altered experience of food reward and to perturbations of nutrient sensing, we investigated flavor-nutrient learning in rats made obese using a high fat/high carbohydrate (HFHC) choice model of diet-induced obesity (ad libitum lard and maltodextrin solution plus standard rodent chow). Forty rats were maintained on HFHC to induce substantial weight gain, and 20 were maintained on chow only (CON). Among HFHC rats, individual differences in propensity to weight gain were studied by comparing those with the highest proportional weight gain (obesity prone, OP) to those with the lowest (obesity resistant, OR). Sensitivity to postingestive food reward was tested in a flavor-nutrient conditioning protocol. To measure initial, within-meal stimulation of flavor acceptance by post-oral nutrient sensing, first, in sessions 1-3, baseline licking was measured while rats consumed grape- or cherry-flavored saccharin accompanied by intragastric (IG) water infusion. Then, in the next three test sessions they received the opposite flavor paired with 5 ml of IG 12% glucose. Finally, after additional sessions alternating between the two flavor-infusion contingencies, preference was measured in a two-bottle choice between the flavors without IG infusions. HFHC-OP rats showed stronger initial enhancement of intake in the first glucose infusion sessions than CON or HFHC-OR rats. OP rats also most strongly preferred the glucose-paired flavor in the two-bottle choice. These differences between OP versus OR and CON rats suggest that obesity is linked to responsiveness to postoral nutrient reward, consistent with the view that flavor-nutrient learning perpetuates overeating in obesity. Copyright © 2015 Elsevier Inc. All rights reserved.

Extensive profiling of three varieties of Opuntia spp. fruit for innovative food ingredients.

Science.gov (United States)

Melgar, Bruno; Pereira, Eliana; Oliveira, M Beatriz P P; Garcia-Castello, Esperanza M; Rodriguez-Lopez, Antonio D; Sokovic, Marina; Barros, Lillian; Ferreira, Isabel C F R

2017-11-01

Consumer interest in the use of natural ingredients is creating a growing trend in the food industry, leading to research into the development of natural products such as colorants, antimicrobials and antioxidant compounds. This work involves an extensive morphological (using physico-chemical assays), chemical (antioxidant activity assays) and microbiological (Gram-positive and negative strains) characterization of prickly peras (Opuntia ficus-indica (OFI) var. sanguigna, gialla and Opuntia engelmannii) fruits. Through chromatographic assays, these species have shown interesting contents of hydrophilic (sugars, organic acids and betalains) and lipophilic (tocopherols and fatty acids) compounds. While Opuntia engelmannii exhibited higher content of betacyanins and mucilage, OFI varieties sanguigna and gialla displayed greater organic acid content. The sanguigna variety also showed the highest α-tocopherol content. All this compounds could be the responsible of enhancing the bioactivity of this variety, which can be observed in its antimicrobial potential, tested in the studied strains too. Results revealed that Opuntia spp. could be used as a nutraceutical and/or food additive, maintaining and promoting health and life quality. Copyright © 2017 Elsevier Ltd. All rights reserved.

Encapsulation of new active ingredients

Science.gov (United States)

The organic construct consumed as food comes packaged in units that carry the active components, protects the entrapped active materials until delivered to targeted human organ. The packaging and delivery role is mimicked in the microencapsulation tools used to deliver active ingredients in process...

Detection of irradiated ingredients included in low quantity in non-irradiated food matrix. 2. ESR analysis of mechanically recovered poultry meat and TL analysis of spices

NARCIS (Netherlands)

Marchioni, Eric; Horvatovich, Péter; Charon, Helène; Kuntz, Florent

2005-01-01

Protocols EN 1786 and EN 1788 for the detection of irradiated food by electron spin resonance spectroscopy (ESR) and thermoluminescence (TL) were not conceived for the detection of irradiated ingredients included in low concentration in nonirradiated food. An enzymatic hydrolysis method, realized at

21 CFR 700.15 - Use of certain halogenated salicylanilides as ingredients in cosmetic products.

Science.gov (United States)

2010-04-01

... ingredients in cosmetic products. 700.15 Section 700.15 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) COSMETICS GENERAL Requirements for Specific Cosmetic Products § 700.15 Use of certain halogenated salicylanilides as ingredients in cosmetic products. (a...

21 CFR 333.110 - First aid antibiotic active ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false First aid antibiotic active ingredients. 333.110... (CONTINUED) DRUGS FOR HUMAN USE TOPICAL ANTIMICROBIAL DRUG PRODUCTS FOR OVER-THE-COUNTER HUMAN USE First Aid Antibiotic Drug Products § 333.110 First aid antibiotic active ingredients. The product consists of any of...

Application of edible coating with essential oil in food preservation.

Science.gov (United States)

Ju, Jian; Xie, Yunfei; Guo, Yahui; Cheng, Yuliang; Qian, He; Yao, Weirong

2018-03-26

Compared with other types of packaging, edible coatings are becoming more and more popular because of their more environmentally friendly properties and active ingredients carrying ability. The edible coating can reduce the influence of essential oils (EOs) on the flavor of the product and also can prolong the action time of EOs through the slow-release effect, which effectively promote the application of EOs in food. Understanding the different combinations of edible coatings and EOs as well as their antimicrobial effects on different microorganisms will be more powerful and targeted to promote the application of EOs in real food systems. The review focus on the contribution of the combination of EOs and edible coatings (EO-edible coatings) to prolong the shelf life of food products, (1) specifically addressing the main materials used in the preparation of EO-edible coatings and the application of EO-edible coatings in the product, (2) systematically summarizing the main production method of EO-edible coatings, (3) discussing the antiseptic activity of EO-edible coatings on different microorganisms in food.

COMPANION ANIMALS SYMPOSIUM: Rendered ingredients significantly influence sustainability, quality, and safety of pet food.

Science.gov (United States)

Meeker, D L; Meisinger, J L

2015-03-01

The rendering industry collects and safely processes approximately 25 million t of animal byproducts each year in the United States. Rendering plants process a variety of raw materials from food animal production, principally offal from slaughterhouses, but include whole animals that die on farms or in transit and other materials such as bone, feathers, and blood. By recycling these byproducts into various protein, fat, and mineral products, including meat and bone meal, hydrolyzed feather meal, blood meal, and various types of animal fats and greases, the sustainability of food animal production is greatly enhanced. The rendering industry is conscious of its role in the prevention of disease and microbiological control and providing safe feed ingredients for livestock, poultry, aquaculture, and pets. The processing of otherwise low-value OM from the livestock production and meat processing industries through rendering drastically reduces the amount of waste. If not rendered, biological materials would be deposited in landfills, burned, buried, or inappropriately dumped with large amounts of carbon dioxide, ammonia, and other compounds polluting air and water. The majority of rendered protein products are used as animal feed. Rendered products are especially valuable to the livestock and pet food industries because of their high protein content, digestible AA levels (especially lysine), mineral availability (especially calcium and phosphorous), and relatively low cost in relation to their nutrient value. The use of these reclaimed and recycled materials in pet food is a much more sustainable model than using human food for pets.

Flavor universal dynamical electroweak symmetry breaking

International Nuclear Information System (INIS)

Burdman, G.; Evans, N.

1999-01-01

The top condensate seesaw mechanism of Dobrescu and Hill allows electroweak symmetry to be broken while deferring the problem of flavor to an electroweak singlet, massive sector. We provide an extended version of the singlet sector that naturally accommodates realistic masses for all the standard model fermions, which play an equal role in breaking electroweak symmetry. The models result in a relatively light composite Higgs sector with masses typically in the range of (400 - 700) GeV. In more complete models the dynamics will presumably be driven by a broken gauged family or flavor symmetry group. As an example of the higher scale dynamics a fully dynamical model of the quark sector with a GIM mechanism is presented, based on an earlier top condensation model of King using broken family gauge symmetry interactions (that model was itself based on a technicolor model of Georgi). The crucial extra ingredient is a reinterpretation of the condensates that form when several gauge groups become strong close to the same scale. A related technicolor model of Randall which naturally includes the leptons too may also be adapted to this scenario. We discuss the low energy constraints on the massive gauge bosons and scalars of these models as well as their phenomenology at the TeV scale. copyright 1999 The American Physical Society

Differential color space analysis for investigating nutrient content in a puréed food dilution-flavor matrix: a step toward objective malnutrition risk assessment

Science.gov (United States)

Pfisterer, Kaylen J.; Amelard, Robert; Wong, Alexander

2018-02-01

Dysphagia (swallowing difficulty) increases risk for malnutrition and affects at least 15% of American older adults, and 590 million people worldwide. Malnutrition is associated with increased mortality, increased morbidity, decreased quality of life, and accounts for over $15 billion (USD) health-care related costs each year. While modified texture diets (e.g., puréed food) reduce the risk of choking, quality assurance is necessary for monitoring nutrient density to ensure food meets nutritional requirements. However, current methods are subjective and time consuming. The purpose of this study was to investigate the feasibility of optical techniques for an objective assessment of food nutrient density in puréed samples. Motivated by a theoretical optical dilution model, broadband spectral images of commercially prepared purée samples were acquired. Specifically, 13 flavors at five dilutions relative to initial concentration, each with six replicates, were acquired for a total of 390 samples. Purée samples were prepared and loaded onto a white reflectance back plane to maximize photon traversal path length through the purée. The sample was illuminated with a tungsten-halogen illumination source fitted with a front glass fabric diffuser for spatially homogeneous illumination. This broadband illuminant was chosen to observe as many food-light spectral absorbance interactions as possible. Flavor-stratified correlation analysis was performed on this food image dataset to investigate the relationship between nutritional information and color space transformations. A special case of blueberry is presented as the effect of anthocyanins was quantitatively observed through normalized spectral trends in response to pH perturbations across dilutions.

Effect of ingredients on oxidative stability of fish oil-enriched drinking yoghurt

DEFF Research Database (Denmark)

Nielsen, Nina Skall; Klein, Anna; Jacobsen, Charlotte

2009-01-01

, pectin, citric acid or gluconodelta- lactone did not affect the oxidative stability of fish oil-enriched yoghurt emulsions. Furthermore, the fruit preparation and added sugar did not lead to increased antioxidative activity. It is concluded that yoghurt as the dairy component in the fish oil......The oxidative stabilities of fish oil-enriched milk and fish oil-enriched drinking yoghurt were compared by following the development of lipid oxidation in plain milk, plain yoghurt and yoghurt to which ingredients present in drinking yoghurt were added one by one. All samples were enriched with 1...... wt-% fish oil. After 3 weeks of storage, development of peroxide values, volatile secondary oxidation products and fishy offflavors were much more pronounced in the milk compared to any of the yoghurt samples, irrespective of any added ingredients used to prepare flavored drinking yoghurt. Thus...

Experimental approaches to study the nutritional value of food ingredients for dogs and cats

Directory of Open Access Journals (Sweden)

David L. Harmon

2007-07-01

Full Text Available This review covers methods that have been applied to study the nutrient value or quality of specific ingredients fed to dogs, cats and comparable species (i.e. foxes, minks, rats, etc.. Typically, the nutritional value or utilization of a specific ingredient is measured by total tract digestibility and has been expanded through the measurement of total nutrient balance (i.e. nitrogen or energy. However, to better understand digestion it is necessary to obtain a more accurate measurement of nutrients entering and leaving the small intestine. Accurate measurement of small intestinal digestion is crucial in dogs and cats because nutrient digestion and absorption occurs primarily in the small intestine. Measuring small intestinal digestibility requires access to digesta leaving the small intestine and can be obtained by placing a cannula at the terminal ileum. This approach also necessitates the use of markers (e.g. chromic oxide to monitor flow of digesta. Specifically, this approach has been used for the direct measurement of intestinal digestion of carbohydrates and amino acids. It also permits a separate measurement of large intestinal digestion which is particularly useful for the study of fiber fermentation. Passage of foods through the gastrointestinal tract is also an important component of utilization and these methods are reviewed.

21 CFR 352.20 - Permitted combinations of active ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Permitted combinations of active ingredients. 352.20 Section 352.20 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... effective date was stayed until further notice. For the convenience of the user, the text is set forth as...

21 CFR 344.12 - Ear drying aid active ingredient.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Ear drying aid active ingredient. 344.12 Section 344.12 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED... alcohol 95 percent in an anhydrous glycerin 5 percent base. [65 FR 48905, Aug. 10, 2000] ...

21 CFR 579.40 - Ionizing radiation for the treatment of poultry feed and poultry feed ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Ionizing radiation for the treatment of poultry feed and poultry feed ingredients. 579.40 Section 579.40 Food and Drugs FOOD AND DRUG ADMINISTRATION... § 579.40 Ionizing radiation for the treatment of poultry feed and poultry feed ingredients. Ionizing...

Consumer wants and use of ingredient and nutrition information for alcoholic drinks: A cross-cultural study in six EU countries Food Quality and Preference

DEFF Research Database (Denmark)

Grunert, Klaus G; Hieke, Sophie; Juhl, Hans Jørn

2017-01-01

In the EU, alcoholic beverages are exempt from Regulation 1169/2011 on the provision of food information to consumers (FIC) that requires food labels to contain both ingredient information and information on key nutrients. We investigate to which extent consumers want and use information...... and the Netherlands. The results have implications for both marketers of alcoholic drinks and for policies regarding information provision....

21 CFR 333.320 - Permitted combinations of active ingredients.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Permitted combinations of active ingredients. 333.320 Section 333.320 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN... Note: At 75 FR 9776, Mar. 4, 2010, § 333.320 was revised, effective Mar. 4, 2011. For the convenience...

21 CFR 700.18 - Use of chloroform as an ingredient in cosmetic products.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 7 2010-04-01 2010-04-01 false Use of chloroform as an ingredient in cosmetic... SERVICES (CONTINUED) COSMETICS GENERAL Requirements for Specific Cosmetic Products § 700.18 Use of chloroform as an ingredient in cosmetic products. (a) Chloroform has been used as an ingredient in cosmetic...

SENSORY PROPERTIES OF SOME WHITE WINES, FLAVORED WINES AND VERMOUTH TYPE WINES, PREPARED BY USING OWN RECIPES

Directory of Open Access Journals (Sweden)

Rodica Elena CULEA

2015-04-01

Full Text Available In order to characterize, from sensorial point of view, the basic white wines White Fetească, Italian Riesling, Sauvignon Blanc, as well as flavored wines and vermouth type wines, obtained by addition of hydroalcoholic plants macerates to basic wines, tasting technique was used. It is known that sensory analysis is a method that can provide an overview of a wine. The main features analyzed were: appearance, color, smell and taste. Initial, wines presented specific features of grapes variety from which they belong, being characterized by harmony and complex flavor. The hydroalcoholic macerates were obtained by preparing two recipes (labeled I and II of different mixtures of plants. Recipes I A in 45% alcohol and I B in 60% alcohol, had characteristics of appearance, color, taste and smell, very intense, specific, prevailing the taste of anise, fennel and coriander. The macerates prepared with recipes II A in 45% alcohol and II B in 60% alcohol (mixture of a few herbs and peel of citrus fruits showed peculiarities of taste, odor, flavor less intense, prevailing the smell of nutmeg and citrus flavor. Recipes I A and I B of hydroalcoholic plants macerates decisively influenced the color, taste, flavor, smell and appearance of flavored wines. Recipes II A and II B influenced discreetly the sensory properties of flavored wines. Vermouth type wines obtained by addition of hydroalcoholic plants macerates + other ingredients (citric acid, alcohol, sugar, presented harmonious sensory characteristics, balanced, discreet, subtle, compared with flavored wines obtained only by the addition of hydroalcoholic plants macerates to the basic wines. The latter had a color, aroma, taste, smell, more intense, more rustic. Herbal recipes I B and II B (prepared in 60% alcohol, have strongly influenced the sensory properties of flavored wines, compared to recipes I A and II A (prepared in 45% alcohol.

[Inheritance on and innovation of traditional Chinese medicine (TCM) flavor theory and TCM flavor standardization principle flavor theory in Compendium of Materia Medica].

Science.gov (United States)

Zhang, Wei; Zhang, Rui-xian; Li, Jian

2015-12-01

All previous literatures about Chinese herbal medicines show distinctive traditional Chinese medicine (TCM) flavors. Compendium of Materia Medica is an influential book in TCM history. The TCM flavor theory and flavor standardization principle in this book has important significance for modern TCM flavor standardization. Compendium of Materia Medica pays attention to the flavor theory, explain the relations between the flavor of medicine and its therapeutic effects by means of Neo-Confucianism of the Song and Ming Dynasties. However,the book has not reflected and further developed the systemic theory, which originated in the Jin and Yuan dynasty. In Compendium of Materia Medica , flavor are standardized just by tasting medicines, instead of deducing flavors. Therefore, medicine tasting should be adopted as the major method to standardize the flavor of medicine.

Diatomite Photonic Crystals for Facile On-Chip Chromatography and Sensing of Harmful Ingredients from Food

Directory of Open Access Journals (Sweden)

Xianming Kong

2018-03-01

Full Text Available Diatomaceous earth—otherwise called diatomite—is essentially composed of hydrated biosilica with periodic nanopores. Diatomite is derived from fossilized remains of diatom frustules and possesses photonic-crystal features. In this paper, diatomite simultaneously functions as the matrix of the chromatography plate and the substrate for surface-enhanced Raman scattering (SERS, by which the photonic crystal-features could enhance the optical field intensity. The on-chip separation performance of the device was confirmed by separating and detecting industrial dye (Sudan I in an artificial aqueous mixture containing 4-mercaptobenzoic acid (MBA, where concentrated plasmonic Au colloid was casted onto the analyte spot for SERS measurement. The plasmonic-photonic hybrid mode between the Au nanoparticles (NP and the diatomite layer could supply nearly 10 times the increment of SERS signal (MBA intensity compared to the common silica gel chromatography plate. Furthermore, this lab-on-a-chip photonic crystal device was employed for food safety sensing in real samples and successfully monitored histamine in salmon and tuna. This on-chip food sensor can be used as a cheap, robust, and portable sensing platform for monitoring for histamine or other harmful ingredients at trace levels in food products.

Diatomite Photonic Crystals for Facile On-Chip Chromatography and Sensing of Harmful Ingredients from Food.

Science.gov (United States)

Kong, Xianming; Yu, Qian; Li, Erwen; Wang, Rui; Liu, Qing; Wang, Alan X

2018-03-31

Diatomaceous earth-otherwise called diatomite-is essentially composed of hydrated biosilica with periodic nanopores. Diatomite is derived from fossilized remains of diatom frustules and possesses photonic-crystal features. In this paper, diatomite simultaneously functions as the matrix of the chromatography plate and the substrate for surface-enhanced Raman scattering (SERS), by which the photonic crystal-features could enhance the optical field intensity. The on-chip separation performance of the device was confirmed by separating and detecting industrial dye (Sudan I) in an artificial aqueous mixture containing 4-mercaptobenzoic acid (MBA), where concentrated plasmonic Au colloid was casted onto the analyte spot for SERS measurement. The plasmonic-photonic hybrid mode between the Au nanoparticles (NP) and the diatomite layer could supply nearly 10 times the increment of SERS signal (MBA) intensity compared to the common silica gel chromatography plate. Furthermore, this lab-on-a-chip photonic crystal device was employed for food safety sensing in real samples and successfully monitored histamine in salmon and tuna. This on-chip food sensor can be used as a cheap, robust, and portable sensing platform for monitoring for histamine or other harmful ingredients at trace levels in food products.

Effectiveness of water-air and octanol-air partition coefficients to predict lipophilic flavor release behavior from O/W emulsions.

Science.gov (United States)

Tamaru, Shunji; Igura, Noriyuki; Shimoda, Mitsuya

2018-01-15

Flavor release from food matrices depends on the partition of volatile flavor compounds between the food matrix and the vapor phase. Thus, we herein investigated the relationship between released flavor concentrations and three different partition coefficients, namely octanol-water, octanol-air, and water-air, which represented the oil, water, and air phases present in emulsions. Limonene, 2-methylpyrazine, nonanal, benzaldehyde, ethyl benzoate, α-terpineol, benzyl alcohol, and octanoic acid were employed. The released concentrations of these flavor compounds from oil-in-water (O/W) emulsions were measured under equilibrium using static headspace gas chromatography. The results indicated that water-air and octanol-air partition coefficients correlated with the logarithms of the released concentrations in the headspace for highly lipophilic flavor compounds. Moreover, the same tendency was observed over various oil volume ratios in the emulsions. Our findings therefore suggest that octanol-air and water-air partition coefficients can be used to predict the released concentration of lipophilic flavor compounds from O/W emulsions. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Sensory Difference Threshold of Menthol Odor in Flavored Tobacco Determined by Combining Sensory and Chemical Analysis.

Science.gov (United States)

Krüsemann, Erna J Z; Cremers, Johannes W J M; Visser, Wouter F; Punter, Pieter H; Talhout, Reinskje

2017-03-01

Cigarettes are an often-used consumer product, and flavor is an important determinant of their product appeal. Cigarettes with strong nontobacco flavors are popular among young people, and may facilitate smoking initiation. Discriminating flavors in tobacco is important for regulation purposes, for instance to set upper limits to the levels of important flavor additives. We provide a simple and fast method to determine the human odor difference threshold for flavor additives in a tobacco matrix, using a combination of chemical and sensory analysis. For an example, the human difference threshold for menthol odor, one of the most frequently used tobacco flavors, was determined. A consumer panel consisting of 20 women compared different concentrations of menthol-flavored tobacco to unflavored cigarette tobacco using the 2-alternative forced choice method. Components contributing to menthol odor were quantified using headspace GC-MS. The sensory difference threshold of menthol odor corresponded to a mixture of 43 (37-50)% menthol-flavored tobacco, containing 1.8 (1.6-2.1) mg menthol, 2.7 (2.3-3.1) µg menthone, and 1.0 (0.9-1.2) µg neomenthyl acetate per gram of tobacco. Such a method is important in the context of the European Tobacco Product Directive, and the US Food and Drug Administration Tobacco Control Act, that both prohibit cigarettes and roll-your-own tobacco with a characterizing flavor other than tobacco. Our method can also be adapted for matrices other than tobacco, such as food. © The Author 2016. Published by Oxford University Press.

Effective Prevention of Oxidative Deterioration of Fish Oil: Focus on Flavor Deterioration.

Science.gov (United States)

Miyashita, Kazuo; Uemura, Mariko; Hosokawa, Masashi

2018-03-25

Docosahexaenoic acid (DHA) and eicosapentaenoic acid (EPA), both abundant in fish oil, are known to have significant biochemical and physiological effects primarily linked to the improvement of human health, especially cardiovascular and brain health. However, the incorporation of fish oil into foods and beverages is often challenging, as fish oil is very easily oxidized and can cause undesirable flavors. This review discusses this rapid formation of the fishy and metallic off-flavors, focusing especially on an early stage of fish oil oxidation. Although oxidative stability and quality of commercialized fish oil have improved over the past few years, there is a still a problem with its application: Flavor deterioration can be found even at very low oxidation levels. This review also notes the effective way to inhibit the formation of the volatile compounds responsible for the flavor deterioration.

Wild blueberry polyphenol-protein food ingredients produced by three drying methods: Comparative physico-chemical properties, phytochemical content, and stability during storage.

Science.gov (United States)

Correia, Roberta; Grace, Mary H; Esposito, Debora; Lila, Mary Ann

2017-11-15

Particulate colloidal aggregate food ingredients were prepared by complexing wheat flour, chickpea flour, coconut flour and soy protein isolate with aqueous wild blueberry pomace extracts, then spray drying, freeze drying, or vacuum oven drying to prepare dry, flour-like matrices. Physico-chemical attributes, phytochemical content and stability during storage were compared. Eighteen anthocyanins peaks were identified for samples. Spray dried matrices produced with soy protein isolate had the highest concentration of polyphenols (156.2mg GAE/g) and anthocyanins (13.4mg/g) and the most potent DPPH scavenging activity (714.1μmolesTE/g). Spray dried blueberry polyphenols complexed with protein were protected from degradation during 16weeks at 4°C and 20°C. Soy protein isolate more efficiently captured and stabilized wild blueberry pomace phytochemicals than other protein sources. Overall, spray drying the blueberry extracts complexed with protein proved to be an environment-friendly strategy to produce stable functional ingredients with multiple applications for the food industry. Copyright © 2017 Elsevier Ltd. All rights reserved.

Flavored Tobacco Product Use Among Middle and High School Students--United States, 2014.

Science.gov (United States)

Corey, Catherine G; Ambrose, Bridget K; Apelberg, Benjamin J; King, Brian A

2015-10-02

The 2009 Family Smoking Prevention and Tobacco Control Act prohibits "characterizing flavors" (e.g., candy, fruit, and chocolate) other than tobacco and menthol in cigarettes; however, characterizing flavors are not currently prohibited in other tobacco products. Analyses of retail sales data suggest that U.S. consumption of flavored noncigarette tobacco products, including flavored cigars and flavored e-cigarettes, has increased in recent years. There is growing concern that widely marketed varieties of new and existing flavored tobacco products might appeal to youths (2) and could be contributing to recent increases in the use of tobacco products, including e-cigarettes and hookah, among youths. CDC and the Food and Drug Administration (FDA) analyzed data from the 2014 National Youth Tobacco Survey (NYTS) to determine the prevalence of past 30 day use (current use) of flavored e-cigarette, hookah tobacco, cigar, pipe tobacco or smokeless tobacco products, and menthol cigarettes among middle and high school students, and the proportion of current tobacco product users who have used flavored products. An estimated 70.0% (3.26 million) of all current youth tobacco users had used at least one flavored tobacco product in the past 30 days. Among current users, 63.3%, (1.58 million) had used a flavored e-cigarette, 60.6%, (1.02 million) had used flavored hookah tobacco, and 63.5% (910,000) had used a flavored cigar in the past 30 days. Given the millions of current youth tobacco users, it is important for comprehensive tobacco prevention and control strategies to address all forms of tobacco use, including flavored tobacco products, among U.S. youths.

Flavor and Functional Characteristics of Whey Protein Isolates from Different Whey Sources.

Science.gov (United States)

Smith, T J; Foegeding, E A; Drake, M A

2016-04-01

This study evaluated flavor and functional characteristics of whey protein isolates (WPIs) from Cheddar, Mozzarella, Cottage cheese, and rennet casein whey. WPIs were manufactured in triplicate. Powders were rehydrated and evaluated in duplicate by descriptive sensory analysis. Volatile compounds were extracted by solid-phase microextraction followed by gas chromatography-mass spectrometry. Functional properties were evaluated by measurement of foam stability, heat stability, and protein solubility. WPI from Cheddar and Cottage cheese whey had the highest cardboard flavor, whereas sweet aromatic flavor was highest in Mozzarella WPI, and rennet casein WPI had the lowest overall flavor and aroma. Distinct sour taste and brothy/potato flavor were also noted in WPI from Cottage cheese whey. Consistent with sensory results, aldehyde concentrations were also highest in Cheddar and Cottage cheese WPI. Overrun, yield stress, and foam stability were not different (P > 0.05) among Cheddar, Mozzarella, and rennet casein WPI, but WPI foams from Cottage cheese whey had a lower overrun and air-phase fraction (P whey sources could be used in new applications due to distinct functional and flavor characteristics. © 2016 Institute of Food Technologists®

Fermented Brown Rice Flour as Functional Food Ingredient.

Science.gov (United States)

Ilowefah, Muna; Chinma, Chiemela; Bakar, Jamilah; Ghazali, Hasanah M; Muhammad, Kharidah; Makeri, Mohammad

2014-02-12

As fermentation could reduce the negative effects of bran on final cereal products, the utilization of whole-cereal flour is recommended, such as brown rice flour as a functional food ingredient. Therefore, this study aimed to investigate the effect of fermented brown rice flour on white rice flour, white rice batter and its steamed bread qualities. Brown rice batter was fermented using commercial baker's yeast (Eagle brand) according to the optimum conditions for moderate acidity (pH 5.5) to obtain fermented brown rice flour (FBRF). The FBRF was added to white rice flour at 0%, 10%, 20%, 30%, 40% and 50% levels to prepare steamed rice bread. Based on the sensory evaluation test, steamed rice bread containing 40% FBRF had the highest overall acceptability score. Thus, pasting properties of the composite rice flour, rheological properties of its batter, volume and texture properties of its steamed bread were determined. The results showed that peak viscosity of the rice flour containing 40% FBRF was significantly increased, whereas its breakdown, final viscosity and setback significantly decreased. Viscous, elastic and complex moduli of the batter having 40% FBRF were also significantly reduced. However, volume, specific volume, chewiness, resilience and cohesiveness of its steamed bread were significantly increased, while hardness and springiness significantly reduced in comparison to the control. These results established the effectiveness of yeast fermentation in reducing the detrimental effects of bran on the sensory properties of steamed white rice bread and encourage the usage of brown rice flour to enhance the quality of rice products.

Safety studies conducted on pecan shell fiber, a food ingredient produced from ground pecan shells.

Science.gov (United States)

Dolan, Laurie; Matulka, Ray; Worn, Jeffrey; Nizio, John

2016-01-01

Use of pecan shell fiber in human food is presently limited, but could increase pending demonstration of safety. In a 91-day rat study, pecan shell fiber was administered at dietary concentrations of 0 (control), 50 000, 100 000 or 150 000 ppm. There was no effect of the ingredient on body weight of males or females or food consumption of females. Statistically significant increases in food consumption were observed throughout the study in 100 000 and 150 000 ppm males, resulting in intermittent decreases in food efficiency (150 000 ppm males only) that were not biologically relevant. All animals survived and no adverse clinical signs or functional changes were attributable to the test material. There were no toxicologically relevant changes in hematology, clinical chemistry or urinalysis parameters or organ weights in rats ingesting pecan shell fiber. Any macroscopic or microscopic findings were incidental, of normal variation and/or of minimal magnitude for test substance association. Pecan shell fiber was non-mutagenic in a bacterial reverse mutation test and non-clastogenic in a mouse peripheral blood micronucleus test. Based on these results, pecan shell fiber has an oral subchronic (13-week) no observable adverse effect level (NOAEL) of 150 000 ppm in rats and is not genotoxic at the doses analyzed.

Short communication: The influence of solids concentration and bleaching agent on bleaching efficacy and flavor of sweet whey powder.

Science.gov (United States)

Jervis, M G; Smith, T J; Drake, M A

2015-04-01

Recent studies have demonstrated the effect of bleaching conditions and bleaching agent on flavor and functional properties of whey protein ingredients. Solids concentration at bleaching significantly affected bleaching efficacy and flavor effects of different bleaching agents. It is not known if these parameters influence quality of sweet whey powder (SWP). The purpose of this study was to determine the effects of solids concentration and bleaching agent on the flavor and bleaching efficacy of SWP. Colored cheddar whey was manufactured, fat separated, and pasteurized. Subsequently, the whey (6.7% solids) was bleached, concentrated using reverse osmosis (RO) to 14% solids, and then spray dried, or whey was concentrated before bleaching and then spray dried. Bleaching treatments included a control (no bleaching, 50 °C, 60 min), hydrogen peroxide (HP; 250 mg/kg, 50 °C, 60 min), benzoyl peroxide (50 mg/kg, 50 °C, 60 min), lactoperoxidase (20 mg/kg of HP, 50 °C, 30 min), and external peroxidase (MaxiBright, DSM Food Specialties, Delft, the Netherlands; 2 dairy bleaching units/mL, 50 °C, 30 min). The experiment was repeated in triplicate. Sensory properties and volatile compounds of SWP were evaluated by a trained panel and gas chromatography-mass spectrometry, respectively. Bleaching efficacy (norbixin destruction) and benzoic acid were measured by HPLC. Differences in bleaching efficacy, sensory and volatile compound profiles, and benzoic acid were observed with different bleaching agents, consistent with previous studies. Solids concentration affected bleaching efficacy of HP, but not other bleaching agents. The SWP from whey bleached with HP or lactoperoxidase following RO had increased cardboard and fatty flavors and higher concentrations of lipid oxidation compounds compared with SWP from whey bleached before RO. The SWP bleached with benzoyl peroxide after RO contained less benzoic acid than SWP from whey bleached before RO. These results indicate that

Sensory evaluation of sausages with orange peel flour and maguey leaf

Directory of Open Access Journals (Sweden)

Hector Bernardo Escalona-Buendia

2013-06-01

Full Text Available Agroindustrial by-products are mainly used for animal feeding and biomass for biodiesel production. In fruit processing, around the 70% of the raw material weight is considered as a residue, mainly peels and seeds, but they have high insoluble fiber content. Orange peel and maguey leaf, previously used for barbacoa preparation, were employed as functional ingredients in sausages. To determinate the acceptance of new food products (neophobia 300 surveys were conducted to consumers in supermarkets in the south part of Mexico City. Additionally, R-index was determined to know if there were any difference between the texture and flavor of the sausages with these ingredients using consumers, and a quantitative descriptive profile was carried out. Results shown that most of the surveys showed interest to consume healthy foods, but certain neophobia was observed to this kind of meat products (sausages with orange peel or maguey leaf due to strange flavors. R index values showed that flavor is affected by this formulation, most in maguey leaf samples, but not in texture (firmness. Descriptive sensory profiles showed the attributes distinguishing the fiber added sausages versus a control. The conclusion is that the use of agroindustrial by-products is a good source of functional ingredient in sausages; however, its flavor has to be more developed to assure consumer acceptance.

Flavor in the context of ancestral human diets

Directory of Open Access Journals (Sweden)

Richard Wrangham

2014-07-01

Full Text Available Given that nothing in biology makes sense except in the light of evolution, to understand the evolutionary biology of human flavor perception we need to know what kinds of foods have been sufficiently important in the human past for natural selection to favor specific mechanisms for perceiving and digesting them. Humans share with great apes a long prehistory of specializing on eating ripe fruits. Wild ripe fruits have much less sugar and more fiber than domestic fruits, but are similar in tending to offer two main tastes, sweet mixed with sour. While a preference for sweetness is easily explained, the attraction of a sweet-sour combination is still uncertain. A plausible explanation is that because mild acidity inhibits microbial growth, it signals a low probability of toxins. Whatever the explanation, the human preference for a combination of sweet and sour tastes appears to be a strong response reflecting our frugivorous ancestry. However for at least 2 million years fruit-eating has been less important for humans than it is for most other primates. Humans specialized dietarily in two respects, composition and processing. First, though composition varies widely, for their body size humans select items of unusually high caloric density. Thus compared to great apes, hunter-gatherers consume less fiber and more starch and lipids. They do so by eating much less foliage and fruit than great apes do, and more roots and animal-derived foods including both meats and honey [1]. Although meat is often regarded as important because it provides protein, great ape diets provide more than enough protein from fruits and foliage alone: fat is a more critical component of meat. Honey from honey-bees Apis mellifera has a surprisingly large role in the human evolutionary diet, i.e. for African hunter-gatherers. It is a strongly preferred item which can be the predominant sources of calories: hunter-gatherers eat as much as 1 kg per day for weeks at a time

Microencapsulation of Flavors in Carnauba Wax

OpenAIRE

Milanovic, Jelena; Manojlovic, Verica; Levic, Steva; Rajic, Nevenka; Nedovic, Viktor; Bugarski, Branko

2010-01-01

The subject of this study is the development of flavor wax formulations aimed for food and feed products. The melt dispersion technique was applied for the encapsulation of ethyl vanillin in wax microcapsules. The surface morphology of microparticles was investigated using scanning electron microscope (SEM), while the loading content was determined by HPLC measurements. This study shows that the decomposition process under heating proceeds in several steps: vanilla evaporation occurs at aroun...

Popcorn worker's lung: In vitro exposure to diacetyl, an ingredient in microwave popcorn butter flavoring, increases reactivity to methacholine

International Nuclear Information System (INIS)

Fedan, J.S.; Dowdy, J.A.; Fedan, K.B.; Hubbs, A.F.

2006-01-01

Workers who inhale microwave popcorn butter flavorings experience decrements in lung function and can develop clinical bronchiolitis obliterans, i.e., 'popcorn worker's lung' (Kreiss, K., Gomaa, A., Kullman, G., Fedan, K., Simoes, E.J., Enright, P.L., 2002. Clinical bronchiolitis obliterans in workers at a microwave-popcorn plant. N. Engl. J. Med. 347, 330-338.). In a rat inhalation model, vapors of an artificial butter flavoring damaged the epithelium of the upper and lower airways (Hubbs, A.F., Battelli, L.A., Goldsmith, W.T., Porter, D.W., Frazer, D., Friend, S., Schwegler-Berry, D., Mercer, R.R., Reynolds, J.S., Grote, A., Castranova, V., Kullman, G., Fedan, J.S., Dowdy, J., Jones, W.G., 2002. Necrosis of nasal and airway epithelium in rats inhaling vapors of artificial butter flavoring. Toxicol. Appl. Pharmacol. 185, 128-135.). Diacetyl, a butter flavoring component, is a major volatile ketone in the popcorn-processing workplace. We investigated the effects of diacetyl on epithelium of guinea pig isolated airway preparations and the effects of diacetyl in vitro on reactivity to bronchoactive agents. In the isolated, perfused trachea preparation, diacetyl added to the intraluminal (mucosal) bath elicited responses that began with contraction (threshold ca. 3 mM) and ended with relaxation. After a 4-h incubation with intraluminal diacetyl (3 mM), contractions to extraluminal (serosal) methacholine (MCh) were slightly increased; however, sensitivity to intraluminally (mucosally) applied MCh was increased by 10-fold. Relaxation responses of MCh (3 x 10 -7 M)-contracted tracheas to extraluminally applied terbutaline and intraluminally applied 120 mM KCl, to evoke epithelium-derived relaxing factor release, were unaffected by diacetyl. Exposure of the tracheal epithelium in Ussing chambers to diacetyl decreased transepithelial potential difference and resistance. These findings suggest that diacetyl exposure compromised epithelial barrier function, leading to

21 CFR 720.7 - Notification of person submitting cosmetic product ingredient statement.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 7 2010-04-01 2010-04-01 false Notification of person submitting cosmetic product... AND HUMAN SERVICES (CONTINUED) COSMETICS VOLUNTARY FILING OF COSMETIC PRODUCT INGREDIENT COMPOSITION STATEMENTS § 720.7 Notification of person submitting cosmetic product ingredient statement. When Form FDA...

On the Flavor Structure of Natural Composite Higgs Models & Top Flavor Violation

CERN Document Server

Azatov, Aleksandr; Perez, Gilad; Soreq, Yotam

2014-01-01

We explore the up flavor structure of composite pseudo Nambu-Goldstone-boson Higgs models, where we focus on the flavor anarchic minimal $SO(5)$ case. We identify the different sources of flavor violation in this framework and emphasise the differences from the anarchic Randall-Sundrum scenario. In particular, the fact that the flavor symmetry does not commute with the symmetries that stabilize the Higgs potential may constrain the flavor structure of the theory. In addition, we consider the interplay between the fine tuning of the model and flavor violation. We find that generically the tuning of this class of models is worsen in the anarchic case due to the contributions from the additional fermion resonances. We show that, even in the presence of custodial symmetry, large top flavor violating rate are naturally expected. In particular, $t\\to cZ$ branching ratio of order of $10^{-5}$ is generic for this class of models. Thus, this framework can be tested in the next run of the LHC as well as in other future...

21 CFR 582.30 - Natural substances used in conjunction with spices and other natural seasonings and flavorings.

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Natural substances used in conjunction with spices... with spices and other natural seasonings and flavorings. Natural substances used in conjunction with spices and other natural seasonings and flavorings that are generally recognized as safe for their...

Impact of fat reduction on flavor and flavor chemistry of Cheddar cheeses.

Science.gov (United States)

Drake, M A; Miracle, R E; McMahon, D J

2010-11-01

A current industry goal is to produce a 75 to 80% fat-reduced Cheddar cheese that is tasty and appealing to consumers. Despite previous studies on reduced-fat cheese, information is critically lacking in understanding the flavor and flavor chemistry of reduced-fat and nonfat Cheddar cheeses and how it differs from its full-fat counterpart. The objective of this study was to document and compare flavor development in cheeses with different fat contents so as to quantitatively characterize how flavor and flavor development in Cheddar cheese are altered with fat reduction. Cheddar cheeses with 50% reduced-fat cheese (RFC) and low-fat cheese containing 6% fat (LFC) along with 2 full-fat cheeses (FFC) were manufactured in duplicate. Cheeses were ripened at 8°C and samples were taken following 2 wk and 3, 6, and 9 mo for sensory and instrumental volatile analyses. A trained sensory panel (n=10 panelists) documented flavor attributes of cheeses. Volatile compounds were extracted by solid-phase microextraction or solvent-assisted flavor evaporation followed by separation and identification using gas chromatography-mass spectrometry and gas chromatography-olfactometry. Selected compounds were quantified using external standard curves. Sensory properties of cheeses were distinct initially but more differences were documented as cheeses aged. By 9 mo, LFC and RFC displayed distinct burnt/rosy flavors that were not present in FFC. Sulfur flavor was also lower in LFC compared with other cheeses. Forty aroma-active compounds were characterized in the cheeses by headspace or solvent extraction followed by gas chromatography-olfactometry. Compounds were largely not distinct between the cheeses at each time point, but concentration differences were evident. Higher concentrations of furanones (furaneol, homofuraneol, sotolon), phenylethanal, 1-octen-3-one, and free fatty acids, and lower concentrations of lactones were present in LFC compared with FFC after 9 mo of ripening. These

Microbial Succession and Flavor Production in the Fermented Dairy Beverage Kefir.

Science.gov (United States)

Walsh, Aaron M; Crispie, Fiona; Kilcawley, Kieran; O'Sullivan, Orla; O'Sullivan, Maurice G; Claesson, Marcus J; Cotter, Paul D

2016-01-01

Kefir is a putatively health-promoting dairy beverage that is produced when a kefir grain, consisting of a consortium of microorganisms, is added to milk to initiate a natural fermentation. Here, a detailed analysis was carried out to determine how the microbial population, gene content, and flavor of three kefirs from distinct geographic locations change over the course of 24-h fermentations. Metagenomic sequencing revealed that Lactobacillus kefiranofaciens was the dominant bacterial species in kefir during early stages of fermentations but that Leuconostoc mesenteroides became more prevalent in later stages. This pattern is consistent with an observation that genes involved in aromatic amino acid biosynthesis were absent from L. kefiranofaciens but were present in L. mesenteroides . Additionally, these shifts in the microbial community structure, and associated pathways, corresponded to changes in the levels of volatile compounds. Specifically, Acetobacter spp. correlated with acetic acid; Lactobacillus spp. correlated with carboxylic acids, esters and ketones; Leuconostoc spp. correlated with acetic acid and 2,3-butanedione; and Saccharomyces spp. correlated with esters. The correlation data suggest a causal relationship between microbial taxa and flavor that is supported by observations that addition of L. kefiranofaciens NCFB 2797 increased the levels of esters and ketones whereas addition of L. mesenteroides 213M0 increased the levels of acetic acid and 2,3-butanedione. Finally, we detected genes associated with probiotic functionalities in the kefir microbiome. Our results illustrate the dynamic nature of kefir fermentations and microbial succession patterns therein and can be applied to optimize the fermentation processes, flavors, and health-related attributes of this and other fermented foods. IMPORTANCE Traditional fermented foods represent relatively low-complexity microbial environments that can be used as model microbial communities to understand

Spray-drying microencapsulation of synergistic antioxidant mushroom extracts and their use as functional food ingredients.

Science.gov (United States)

Ribeiro, Andreia; Ruphuy, Gabriela; Lopes, José Carlos; Dias, Madalena Maria; Barros, Lillian; Barreiro, Filomena; Ferreira, Isabel C F R

2015-12-01

In this work, hydroalcoholic extracts of two mushrooms species, Suillus luteus (L.: Fries) (Sl) and Coprinopsis atramentaria (Bull.) (Ca), were studied for their synergistic antioxidant effect and their viability as functional food ingredients tested by incorporation into a food matrix (cottage cheese). In a first step, the individual extracts and a combination of both, showing synergistic effects (Sl:Ca, 1:1), were microencapsulated by spray-drying using maltodextrin as the encapsulating material. The incorporation of free extracts resulted in products with a higher initial antioxidant activity (t0) but declining after 7 days (t7), which was associated with their degradation. However, the cottage cheese enriched with the microencapsulated extracts, that have revealed a lower activity at the initial time, showed an increase at t7. This improvement can be explained by an effective protection provided by the microspheres together with a sustained release. Analyses performed on the studied cottage cheese samples showed the maintenance of the nutritional properties and no colour modifications were noticed. Copyright © 2015 Elsevier Ltd. All rights reserved.

Effects of cyclodextrins on the flavor of goat milk and its yogurt.

Science.gov (United States)

Young, O A; Gupta, R B; Sadooghy-Saraby, S

2012-02-01

Goat milk fat includes several branched chain fatty acids (BCFAs), like 4-methyloctanoic acid, which when free, are responsible for goaty flavor. This flavor limits the market opportunities for goat milk. Prior research showed that cyclodextrins (CDs) can reduce goaty flavor, presumably by binding free fatty acids. This research extends that observation. In odor ranking trials in citrate buffer at pH 4.8, β-CD concentrations between 0% and 0.35% were increasingly effective in reducing odor intensity due to 4-methyloctanoic acid, but only when present in high molar excess. α-CD was also effective, but γ-CD was not. In lipase-treated goat milk only β-CD was effective but at much lower molar excess, a difference potentially explained by several factors. One was that BCFAs bind to CDs in marked preference to their straight chain isomers. Displacement experiments with phenolphthalein disproved that hypothesis. The ability of β-CD to reduce goaty flavor intensity extended to yogurt. An analytical panel showed that flavor of goat yogurt was reduced by addition of β-CD, but only if added before heating and fermentation. A hedonic trial showed that consumers preferred unsweetened and sweet/vanilla-flavored goat yogurt more when β-CD was included, P = 0.004 and 0.016, respectively. Males liked all yogurts more than females (P yogurt: sweet/vanilla masked the goaty flavor for males but not females. This results parallels previously demonstrated gender effects for sheepmeat flavor caused by BCFAs. β-Cyclodextrin masks goaty flavor in yogurt, and with its GRAS status means it could be used in commercial goat yogurts and similar products so the real or perceived nutritional advantages of goat milk are not lost to goaty flavor. © 2012 Institute of Food Technologists®

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

Rosen, J.; Marques, J.; Spiegel, L.

1993-09-01

As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. Interest in this field may be provisionally divided into two general classes: Hidden flavor states, i.e. c bar c and b bar b onium states; open flavor states: The D, D s , B, B s , and B c meson systems; and charm and beauty flavored baryons. In this brief note we emphasize that there are many missing states in both categories -- states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to us would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular states. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner bar B decay remains to be seen. We suggest however that the richness of the excited B-system may undermine the efficacy of self-tagging schemes

Heavy flavor spectroscopy

International Nuclear Information System (INIS)

Rosen, J.; Marques, J.; Spiegel, L.

1993-01-01

As a useful by-product of the unfolding searches for mixing and CP-violation effects in the beauty sector there will accrue very large data samples for the study of heavy flavor spectroscopy. (I) Hidden flavor states, i.e. c bar c and b bar b onium states. (II) Open flavor states (a) the D, D s , B, B s , and B c meson systems; (b) Charm and beauty flavored baryons. In this brief note the authors emphasize that there are many missing (undiscovered) states in both categories - states which are not readily produced exclusively due to quantum number preferences or states which are not readily observed inclusively due to experimentally difficult decay channels. As recorded luminosities increase it may be possible to fill in some of the holes in the present listings of heavy flavor states. Of particular interest to the authors would be the identification of heavy flavor mesons which are not easily explained in terms of a q bar q paradigm but rather may be evidence for hadro-molecular status. At Snowmass 1993 the topic of self-tagging schemes in B meson production was very much in vogue. Whether or not excited B-meson flavor-tagging will prove to be competitive with traditional methods based on the partner B decay remains to be seen. The authors suggest however that the richness of the excited B-system may undetermine the efficacy of self-tagging schemes

Safety studies conducted on pecan shell fiber, a food ingredient produced from ground pecan shells

Directory of Open Access Journals (Sweden)

Laurie Dolan

Full Text Available Use of pecan shell fiber in human food is presently limited, but could increase pending demonstration of safety. In a 91-day rat study, pecan shell fiber was administered at dietary concentrations of 0 (control, 50 000, 100 000 or 150 000 ppm. There was no effect of the ingredient on body weight of males or females or food consumption of females. Statistically significant increases in food consumption were observed throughout the study in 100 000 and 150 000 ppm males, resulting in intermittent decreases in food efficiency (150 000 ppm males only that were not biologically relevant. All animals survived and no adverse clinical signs or functional changes were attributable to the test material. There were no toxicologically relevant changes in hematology, clinical chemistry or urinalysis parameters or organ weights in rats ingesting pecan shell fiber. Any macroscopic or microscopic findings were incidental, of normal variation and/or of minimal magnitude for test substance association. Pecan shell fiber was non-mutagenic in a bacterial reverse mutation test and non-clastogenic in a mouse peripheral blood micronucleus test. Based on these results, pecan shell fiber has an oral subchronic (13-week no observable adverse effect level (NOAEL of 150 000 ppm in rats and is not genotoxic at the doses analyzed. Keywords: Pecan shell, Fiber, Rat, Diet, Toxicity, Mutagenicity

Identification of lactic acid bacteria from chili bo, a Malaysian food ingredient.

Science.gov (United States)

Leisner, J J; Pot, B; Christensen, H; Rusul, G; Olsen, J E; Wee, B W; Muhamad, K; Ghazali, H M

1999-02-01

Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28 degreesC with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg-1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis, Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to the Lactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between the L. casei/Pediococcus group and the Weissella group and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682.

EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2015. Statement on the safety of lacto-N-neotetraose and 2'-O-fucosyllactose as novel food ingredients in food supplements for children

DEFF Research Database (Denmark)

Poulsen, Morten

2015-01-01

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies (NDA) was asked to provide a scientific opinion on the safety of lacto-N-neotetraose and 2'‑O-fucosyllactose as novel food ingredients in food supplements for children (excluding infants...... of 1.5 g for LNnT and 3 g for 2’-FL for children (4–18 years of age). In this scientific assessment, maximum daily intakes from food supplements for toddlers, children and teenagers are presented and two scenarios are calculated in which the maximum daily intakes from food supplements are added...... in intake levels which were reported to cause mild gastrointestinal symptoms in adults....

Heavy-flavor parton distributions without heavy-flavor matching prescriptions

NARCIS (Netherlands)

Bertone, Valerio; Glazov, Alexandre; Mitov, Alexander; Papanastasiou, Andrew S.; Ubiali, Maria

We show that the well-known obstacle for working with the zero-mass variable flavor number scheme, namely, the omission of O(1) mass power corrections close to the conventional heavy flavor matching point (HFMP) μb = m, can be easily overcome. For this it is sufficient to take advantage of the

No effect of 16 weeks flavor enhancement on dietary intake and nutritional status of nursing home eldery

NARCIS (Netherlands)

Essed, N.H.; Staveren, van W.A.; Kok, F.J.; Graaf, de C.

2007-01-01

There is a lack of data to support the long-term effect of flavor enhancement on food intake and nutritional status. Our aim was to determine if daily addition of 700 mg flavor and/or 300 mg monosodium glutamate (MSG) to the animal protein part of the cooked meal for 16 weeks leads to an increase in

Development and Establishment of Detection Method of Irradiated Foods

International Nuclear Information System (INIS)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

2004-12-01

The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed

Development and Establishment of Detection Method of Irradiated Foods

Energy Technology Data Exchange (ETDEWEB)

Byun, Myung Woo; Lee, Ju Woon; Kim, Dong Ho; Jo, Cheo Run; Kim, Jang Ho; Kim, Kyong Su

2004-12-15

The present project was related to the development and establishment of the detection techniques for the safety management of gamma-irradiated food and particularly conducted for the establishment of standard detection method for gamma-irradiated dried spices and raw materials, dried meat and fish powder for processed foods, bean paste powder, red pepper paste powder, soy sauce powder, and starch for flavoring ingredients described in 3, 6, 7 section of Korean Food Standard. Since the approvement of gamma-irradiated food items will be enlarged due to the international tendency for gamma-irradiated food, it was concluded that the establishment of detailed detection methods for each food group is not efficient for the enactment and enforcement of related regulations. For this reason, in order to establish the standard detection method, a detection system for gamma-irradiated food suitable for domestic operation was studied using comparative analysis of domestic and foreign research data classified by items and methods and European Standard as a reference. According to the comparative analyses of domestic and foreign research data and regulations of detection for gamma-irradiated food, it was concluded to be desirable that the optimal detection method should be decided after principal detection tests such as physical, chemical, and biological detection methods are established as standard methods and that the specific descriptions such as pre-treatment of raw materials, test methods, and the evaluation of results should be separately prescribed.

Real-time flavor tagging selection in ATLAS

CERN Document Server

Sahinsoy, M; The ATLAS collaboration

2014-01-01

In high-energy physics experiments, online selection is crucial to reject most uninteresting collisions; in particular, b-jet selections, part of the ATLAS trigger strategy, are meant to select final states with heavy-flavor content. This is the only option to select fully hadronic final states containing b-jets, and is important to reject QCD light jets and maintain affordable trigger rates without raising jet energy thresholds. ATLAS operated b-jet triggers in both 2011 and 2012 data-taking campaigns and is now working to improve the performance of tagging algorithms for Run2. An overview of the ATLAS b-jet trigger strategy and its performance on real data is presented in this contribution, along with future prospects. Data-driven techniques to extract the online b-tagging performance, a key ingredient for all analyses relying on such triggers, are also discussed and results presented.

Real-time flavor tagging selection in ATLAS

CERN Document Server

Madaffari, D

2016-01-01

In high-energy physics experiments the online selection is crucial to reject the overwhelming uninteresting collisions. In particular the ATLAS experiment includes b-jet selections in its trigger, in order to select final states with significant heavy-flavor content. Dedicated selections are developed to timely identifying fully hadronic final states containing b-jets and maintaining affordable trigger rates. ATLAS successfully operated b-jet trigger selections during both 2011 and 2012 Large Hadron Collider data-taking campaigns. Work is on-going now to improve the performance of online tagging algorithms to be deployed in Run 2 in 2015. An overview of the Run 1 ATLAS b-jet trigger strategy along with future prospects is presented in this paper. Data-driven techniques to extract the online b-tagging performance, a key ingredient for all analysis relying on such triggers, are also discussed and preliminary results presented.

Measurements of the acid-binding capacity of ingredients used in pig diets

Directory of Open Access Journals (Sweden)

Lawlor Peadar G

2005-08-01

Full Text Available Some feed ingredients bind more acid in the stomach than others and for this reason may be best omitted from pig starter foods if gastric acidity is to be promoted. The objective of this study was to measure the acid-binding capacity (ABC of ingredients commonly used in pig starter foods. Ingredients were categorised as follows: (i milk products (n = 6, (ii cereals (n = 10, (iii root and pulp products (n = 5, (iv vegetable proteins (n = 11, (v meat and fish meal (n = 2, (vi medication (n = 3, (vii amino acids (n = 4, (viii minerals (n = 16, (ix acid salts (n = 4, (x acids (n = 10. A 0.5 g sample of food was suspended in 50 ml distilled de-ionised water with continuous stirring. This suspension was titrated with 0.1 mol/L HCl or 0.1 mol/L NaOH so that approximately 10 additions of titrant was required to reach pH 3.0. The pH readings after each addition were recorded following equilibration for three minutes. ABC was calculated as the amount of acid in milliequivalents (meq required to lower the pH of 1 kg food to (a pH 4.0 (ABC-4 and (b pH 3.0 (ABC-3. Categories of food had significantly different (P

Tobacco Products Sold by Internet Vendors Following Restrictions on Flavors and Light Descriptors

Science.gov (United States)

Williams, Rebecca S.; Ribisl, Kurt M.

2015-01-01

Introduction: The 2009 Family Smoking Prevention and Tobacco Control Act bans characterizing flavors (e.g., grape, strawberry) in cigarettes, excluding tobacco and menthol, and prohibits companies from using misleading descriptors (e.g., light, low) that imply reduced health risks without submitting scientific data to support the claim and obtaining a marketing authorization from the U.S. Food and Drug Administration. This observational study examines tobacco products offered by Internet cigarette vendors (ICV) pre- and postimplementation of the ban on characterizing flavors in cigarettes and the restriction on misleading descriptors. Methods: Cross-sectional samples of the 200 most popular ICVs in 2009, 2010, and 2011 were identified. Data were analyzed in 2012 and 2013. Results: In 2011 the odds for selling cigarettes with banned flavors or misleading descriptors were 0.40 times that for selling the products in 2009 (95% confidence interval [CI] = 0.18, 0.88). However, 89% of vendors continued to sell the products, including 95.8% of international vendors. Following the ban on characterizing flavors, ICVs began selling potential alternative products. In 2010, the odds for selling flavored little cigars were 1.71 (95% CI = 1.09, 2.69) times that for selling the product in 2009 and, for clove cigars, were 5.50 (95% CI = 2.36, 12.80) times that for selling the product in 2009. Conclusions: Noncompliance with the ban on characterizing flavors and restriction on misleading descriptors has been high, especially among international vendors. Many vendors appear to be circumventing the intent of the flavors ban by selling unbanned flavored cigars, in some cases in lieu of flavored cigarettes. PMID:25173777

Identification of Lactic Acid Bacteria from Chili Bo, a Malaysian Food Ingredient

Science.gov (United States)

Leisner, Jørgen J.; Pot, Bruno; Christensen, Henrik; Rusul, Gulam; Olsen, John E.; Wee, Bee Wah; Muhamad, Kharidah; Ghazali, Hasanah M.

1999-01-01

Ninety-two strains of lactic acid bacteria (LAB) were isolated from a Malaysian food ingredient, chili bo, stored for up to 25 days at 28°C with no benzoic acid (product A) or with 7,000 mg of benzoic acid kg−1 (product B). The strains were divided into eight groups by traditional phenotypic tests. A total of 43 strains were selected for comparison of their sodium dodecyl sulfate-polyacrylamide gel electrophoresis (SDS-PAGE) whole-cell protein patterns with a SDS-PAGE database of LAB. Isolates from product A were identified as Lactobacillus plantarum, Lactobacillus fermentum, Lactobacillus farciminis, Pediococcus acidilactici, Enterococcus faecalis, and Weissella confusa. Five strains belonging to clusters which could not be allocated to existing species by SDS-PAGE were further identified by 16S rRNA sequence comparison. One strain was distantly related to the Lactobacillus casei/Pediococcus group. Two strains were related to Weissella at the genus or species level. Two other strains did not belong to any previously described 16S rRNA group of LAB and occupied an intermediate position between the L. casei/Pediococcus group and the Weissella group and species of Carnobacterium. The latter two strains belong to the cluster of LAB that predominated in product B. The incidence of new species and subspecies of LAB in chili bo indicate the high probability of isolation of new LAB from certain Southeast Asian foods. None of the isolates exhibited bacteriocin activity against L. plantarum ATCC 14917 and LMG 17682. PMID:9925588

Ingredientes usados na indústria de chocolates Ingredients used in chocolate industry

Directory of Open Access Journals (Sweden)

Marissol Richter

2007-09-01

Full Text Available Chocolate é um produto comumente consumido, sendo que sua produção tem aumentado nos últimos anos. Produzir chocolates requer um entendimento do consumidor. Os tipos preferidos de chocolate variam em cada país. Os diferentes sabores e usos para o chocolate refletem a história da indústria dos diferentes lugares. O sabor do chocolate é parcialmente determinado pela química do produto. O sabor depende da liberação dos compostos aromáticos, enquanto que a textura é uma função da maneira como o material se funde e quebra na boca. Muitos chocolates disponíveis no mercado são elaborados com ingredientes similares, porém apresentam diferentes sabores. Alguns produtores têm aromas específicos, sendo que existem trocas freqüentes nestes devido a variações no processo, acidez e temperatura, ocasionando variações de aroma e sabor no produto final. Por esta razão, as condições de produção do chocolate são mantidas freqüentemente em segredo. Os ingredientes utilizados na produção de chocolates e de seus produtos têm importante papel na aceitação pelo consumidor e na apresentação do produto.Chocolate is a product widely consumed throughout the world that has seen generally increasing production trends over the last years. Making chocolate requires an understanding of how the consumer perceives it. The preferred type of chocolate varies from country to country. The different tastes and uses for chocolate reflect the histories of the industry in different places. The taste of chocolate is partially determined by the chemistry of the product. Taste depends on the release of flavor compounds in the mouth and nose, while perceived texture is a function of the way in which the material melts and breaks up in the mouth. Most chocolates that are available on the market throughout the world are made from very similar ingredients, yet have very different flavors. Some manufacturers have specific house flavors, and very often this

Effect of Selected Mercapto Flavor Compounds on Acrylamide Elimination in a Model System

Directory of Open Access Journals (Sweden)

Zhiyong Xiong

2017-05-01

Full Text Available The effect of four mercapto flavor compounds (1,2-ethanedithiol, 1-butanethiol, 2-methyl-3-furanthiol, and 2-furanmethanethiol on acrylamide elimination were investigated in model systems. The obtained results showed that mercaptans assayed were effective in elimination arylamide in a model system. Their reactivities for decreasing acrylamide content depended on mercaptan’s molecular structure and acrylamide disappearance decreased in the following order: 1,2-ethanedithiol > 2-methyl-3-furanthiol > 1-butanethiol > 2-furanmethanethiol. Mercaptans were added to acrylamide to produce the corresponding 3-(alkylthio propionamides. This reaction was irreversible and only trace amounts of acrylamide were formed by thermal heating of 3-(alkylthio propanamide. Although a large amount disappeared, only part of the acrylamide conversed into 3-(alkylthio propionamides. All of these results constitute a fundamental proof of the complexity of the reactions involved in the removal of free acrylamide in foods. This implies mercapto flavor/aroma may directly or indirectly reduce the level of acrylamide in food processing. This study could be regarded as a pioneer contribution on acrylamide elimination in a model system by the addition of mercapto flavor compounds.

Food allergy

Science.gov (United States)

... questions about the food you are served. When buying food, read package ingredients carefully. ... allergies in breastfed or other children to prevent future food allergies. Always discuss this with your child's ...

Reasons for using flavored liquids among electronic cigarette users: A concept mapping study.

Science.gov (United States)

Soule, Eric K; Lopez, Alexa A; Guy, Mignonne C; Cobb, Caroline O

2016-09-01

Electronic cigarettes (ECIGs) aerosolize liquids often containing flavorants for inhalation. Few studies have examined the role of flavors in ECIG use. This study's purpose was to examine reasons for flavored ECIG use using a mixed-method approach, concept mapping (CM). Forty-six past 30-day adult ECIG users recruited from vape forums/conferences completed three online CM tasks. Participants brainstormed responses to a prompt: "A specific reason I use flavored e-liquid in my electronic cigarette product is…". The final 107 brainstormed statements were sorted by participants into groups of similar content. Participants rated each statement on a 7-point scale (1-Definitely NOT a reason to 7-Definitely a reason) based on a prompt: "This is a specific reason why I used flavored e-liquid in my electronic cigarette product in the past month." A cluster map was generated from participants' sorting and ratings using CM statistical software. Cluster mean ratings were compared. Analysis revealed five clusters of reasons for flavored ECIG use including Increased Satisfaction/Enjoyment, Better Feel/Taste than Cigarettes, Variety/Customization, Food Craving Suppression, and Social Impacts. Statements in the Increased Satisfaction/Enjoyment and Better Feel/Taste than Cigarettes clusters were rated significantly higher than statements from other clusters (psincrease the rewarding and possible addictive effects of ECIGs. These results support continued examination of the role of flavors and ECIG use behaviors. Copyright © 2016 Elsevier Ireland Ltd. All rights reserved.

Identification and quantification of flavor attributes present in chicken, lamb, pork, beef, and turkey.

Science.gov (United States)

Maughan, Curtis; Martini, Silvana

2012-02-01

The objectives of this study were to use a meat flavor lexicon to identify and quantify flavor differences among different types of meats such as beef, chicken, lamb, pork, and turkey, and to identify and quantify specific flavor attributes associated with "beef flavor" notes. A trained descriptive panel with 11 participants used a previously developed meat lexicon composed of 18 terms to evaluate the flavor of beef, chicken, pork, turkey, and lamb samples. Results show that beef and lamb samples can be described by flavor attributes such as barny, bitter, gamey, grassy, livery, metallic, and roast beef. Inversely related to these samples were pork and turkey and those attributes that were closely related to them, namely brothy, fatty, salty, sweet, and umami. Chicken was not strongly related to the other types of meats or the attributes used. The descriptive panel also evaluated samples of ground beef mixed with chicken to identify and quantify flavor attributes associated with a "beef flavor." Meat patties for this portion consisted of ground beef mixed with ground chicken in varying amounts: 0%, 25%, 50%, 75%, and 100% beef, with the remainder made up of chicken. Beef and beef-rich patties (75% beef) were more closely related to flavor attributes such as astringent, bloody, fatty, gamey, metallic, livery, oxidized, grassy, and roast beef, while chicken was more closely associated with brothy, juicy, sour, sweet, and umami. This research provides information regarding the specific flavor attributes that differentiate chicken and beef products and provides the first set of descriptors that can be associated with "beefy" notes. POTENTIAL APPLICATION: The use of a standardized flavor lexicon will allow meat producers to identify specific flavors present in their products. The impact is to identify and quantify negative and positive flavors in the product with the ultimate goal of optimizing processing or cooking conditions and improve the quality of meat products. �

The Important Role of Carbohydrates in the Flavor, Function, and Formulation of Oral Nutritional Supplements

Directory of Open Access Journals (Sweden)

Smaro Kokkinidou

2018-06-01

Full Text Available Patients who are malnourished or at-risk for malnutrition often benefit from the consumption of oral nutritional supplements (ONS. ONS supply a range of micro- and macro-nutrients, and they can be used to supplement a diet or provide total nutrition. Since ONS are specially formulated products, all ONS ingredients—including carbohydrates—are added ingredients. This may seem to be at odds with the growing public health discourse on the need to reduce “added sugars” in the diet. However, carbohydrate is an essential nutrient for human health and is a critical ingredient in ONS. Helping to educate patients on the value of “added sugars” in ONS may be useful to improve compliance with nutritional recommendations when ONS are indicated. This perspective paper reviews the important roles of “added sugars” in ONS, in terms of flavor, function, and product formulation.

World Foods. The Flavor of France.

Science.gov (United States)

Calhoun, Helen; And Others

This teacher's guide contains materials to be used in a study of France and its cuisine. Unit 1 provides an overview of French geographic, political, economic, social, and cultural characteristics. Unit 2 studies French food habits, nutrition, food preparation, and meal patterns. Each unit contains a list of objectives (e.g., identify the type of…

Flavor physics and CP violation

International Nuclear Information System (INIS)

Isidori, Gino

2014-01-01

Lectures on flavor physics presented at the 2012 CERN HEP Summer School. Content: 1) flavor physics within the Standard Model, 2) phenomenology of B and D decays, 3) flavor physics beyond the Standard Model

Sensory analysis of pet foods.

Science.gov (United States)

Koppel, Kadri

2014-08-01

Pet food palatability depends first and foremost on the pet and is related to the pet food sensory properties such as aroma, texture and flavor. Sensory analysis of pet foods may be conducted by humans via descriptive or hedonic analysis, pets via acceptance or preference tests, and through a number of instrumental analysis methods. Sensory analysis of pet foods provides additional information on reasons behind palatable and unpalatable foods as pets lack linguistic capabilities. Furthermore, sensory analysis may be combined with other types of information such as personality and environment factors to increase understanding of acceptable pet foods. Most pet food flavor research is proprietary and, thus, there are a limited number of publications available. Funding opportunities for pet food studies would increase research and publications and this would help raise public awareness of pet food related issues. This mini-review addresses current pet food sensory analysis literature and discusses future challenges and possibilities. © 2014 Society of Chemical Industry.

Tobacco products sold by Internet vendors following restrictions on flavors and light descriptors.

Science.gov (United States)

Jo, Catherine L; Williams, Rebecca S; Ribisl, Kurt M

2015-03-01

The 2009 Family Smoking Prevention and Tobacco Control Act bans characterizing flavors (e.g., grape, strawberry) in cigarettes, excluding tobacco and menthol, and prohibits companies from using misleading descriptors (e.g., light, low) that imply reduced health risks without submitting scientific data to support the claim and obtaining a marketing authorization from the U.S. Food and Drug Administration. This observational study examines tobacco products offered by Internet cigarette vendors (ICV) pre- and postimplementation of the ban on characterizing flavors in cigarettes and the restriction on misleading descriptors. Cross-sectional samples of the 200 most popular ICVs in 2009, 2010, and 2011 were identified. Data were analyzed in 2012 and 2013. In 2011 the odds for selling cigarettes with banned flavors or misleading descriptors were 0.40 times that for selling the products in 2009 (95% confidence interval [CI] = 0.18, 0.88). However, 89% of vendors continued to sell the products, including 95.8% of international vendors. Following the ban on characterizing flavors, ICVs began selling potential alternative products. In 2010, the odds for selling flavored little cigars were 1.71 (95% CI = 1.09, 2.69) times that for selling the product in 2009 and, for clove cigars, were 5.50 (95% CI = 2.36, 12.80) times that for selling the product in 2009. Noncompliance with the ban on characterizing flavors and restriction on misleading descriptors has been high, especially among international vendors. Many vendors appear to be circumventing the intent of the flavors ban by selling unbanned flavored cigars, in some cases in lieu of flavored cigarettes. © The Author 2014. Published by Oxford University Press on behalf of the Society for Research on Nicotine and Tobacco. All rights reserved. For permissions, please e-mail: journals.permissions@oup.com.

Application of fats in some food products

Directory of Open Access Journals (Sweden)

Raquel Vallerio Rios

2014-03-01

Full Text Available Fats and oils are very important raw materials and functional ingredients for several food products such as confectionery, bakery, ice creams, emulsions, and sauces, shortenings, margarines, and other specially tailored products. Formulated products are made with just about every part of chemistry, but they are not simple chemicals. In general, they consist of several, and often many, components. Each of these components has a purpose. Most formulated products have a micro- or nano-structure that is important for their function, but obtaining this structure is often the big challenge. Due to a rise in overweight or obesity, health concerns have increased. This fact has led to the need to the develop products with low fat content, which have become a market trend. In addition, the development of new products using fat substitutes can be a good option for companies that are always trying to reduce costs or substitute trans fat or saturated fat. However, the successful development of these products is still a challenge because fat plays multiple roles in determining the desirable physicochemical and sensory attributes, and because the consumers who want or need to replace these ingredients, seek products with similar characteristics to those of the original product. Important attributes such as smooth, creamy and rich texture; milky and creamy appearance; desirable flavor; and satiating effects are influenced by the droplets of fat, and these characteristics are paramount to the consumer and consequently crucial to the success of the product in the market. Therefore, it is important to identify commercially viable strategies that are capable of removing or reducing fat content of food products without altering their sensory and nutritional characteristics. This paper intended to provide an overview about the role of fat in different food systems such as chocolate, ice cream, bakery products like biscuits, breads, and cakes considering the major

Smart Snacks in School Legislation Does Not Change Self-Reported Snack Food and Beverage Intake of Middle School Students in Rural Appalachian Region.

Science.gov (United States)

Mann, Georgianna; Hosig, Kathy; Zhang, Angang; Shen, Sumin; Serrano, Elena

To assess the effects of the national Smart Snacks in School standards, which include nutrient and ingredient limitations for school competitive foods and beverages effective July, 2014, on student intake in low-income rural Appalachian middle schools. Food-frequency questionnaires were administered to students before and after implementation. Multiple ordinal logistic regression models were conducted to examine effects from year of data collection, grade, and free or reduced price lunch participation rates. No significant changes were observed after implementation except a decrease in consumption of 1% or nonfat flavored milk at school. Smart Snacks in School standards did not result in significant dietary changes in this study. Longitudinal studies could evaluate long-term impacts of nutrition standards. Copyright © 2017 Society for Nutrition Education and Behavior. Published by Elsevier Inc. All rights reserved.

Real-time flavor tagging selection in ATLAS

CERN Document Server

Madaffari, D; The ATLAS collaboration

2014-01-01

In high-energy physics experiments on hadron colliders, online selection is crucial to reject most uninteresting collisions. In particular, the ATLAS experiment includes b-jet selections in its trigger strategy, in order to select final states with heavy-flavor content and enlarge its physics potentials. Dedicated selections are developed to quickly identify fully hadronic final states containing b-jets, while rejecting light QCD jets, and maintain affordable trigger rates without raising jet energy thresholds. ATLAS successfully operated b-jet trigger selections during both 2011 and 2012 data-taking campaigns and hard work is on-going now to improve the performance of tagging algorithms for coming Run2 in 2015. An overview of the ATLAS b-jet trigger strategy and its performance on real data is presented in this contribution, along with future prospects. Data-driven techniques to extract the online b-tagging performance, a key ingredient for all analyses relying on such triggers, are also discussed and result...

ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

OpenAIRE

Umida Khodjaeva; Tatiana Bojňanská; Vladimír Vietoris; Oksana Sytar

2013-01-01

The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on human, organisms and environment have been pre...

ABOUT FOOD ADDITIVES AS IMPORTANT PART OF FUNCTIONAL FOOD

Directory of Open Access Journals (Sweden)

Umida Khodjaeva

2013-02-01

Full Text Available The main characteristics and classification of food additives, which are common in the food production, have been described in the present review. The ways of food additives classification, source of nature, main antioxidants, food colouring, flavours, flavor enhancers, bulking agents, stabilizers, sweeteners which were collected from literature based on structural and biochemical characteristics with description of source and possible effects on human, organisms and environment have been presented.

Use of edible films and coatings to extend the shelf life of food products.

Science.gov (United States)

Maftoonazad, Neda; Badii, Fojan

2009-06-01

The increased consumer demand for high quality, extended shelf life, ready to eat foods has initiated the development of several innovative techniques to keep their natural and fresh appearance as long as possible and at the same time render them safe. Packaging has been an important element in these preservation concepts for providing the appropriate (mechanical and functional) protection to the commodity. Since synthetic packaging materials contribute to the environmental pollution, edible coatings and packages have been proposed to replace or complement conventional packaging. Biodegradable and edible films and coatings are made from naturally occurring polymers and functional ingredients, and formed on the surface of food products. Edible films and coating have long been known to protect perishable food products from deterioration and reduce quality loss. These films should have acceptable sensory characteristics, appropriate barrier properties (CO(2), O(2), water, oil), microbial, biochemical and physicochemical stability, they should be safe, and be produced by simple technology in low cost. Also they can act as effective carrier for antioxidant, flavor, color, nutritional or anti-microbial additives. Patents on edible films and food products are also discussed in this article.

Consumer wants and use of ingredient and nutrition information for alcoholic drinks

DEFF Research Database (Denmark)

Grunert, Klaus G; Hieke, Sophie; Juhl, Hans Jørn

2018-01-01

In the EU, alcoholic beverages are exempt from Regulation 1169/2011 on the provision of food information to consumers (FIC) that requires food labels to contain both ingredient information and information on key nutrients. We investigate to which extent consumers want and use information...

Dietary and Food Processing for a 90-day Bioregenerative Life Support Experiment in the Lunar Palace 1

Science.gov (United States)

Zhao, Zhiruo; Fu, Yuming; Dong, Chen; Liu, Guanghui

A 4-day cycle dietary menu was developed to meet the requirements of balanced diet of the crew within the 90-day closed experiment of bioregenerative life support in the Lunar Palace 1. The menu consisted of items prepared from crops and insect grown inside the system, as well as prestored food. Dairy recipe was composed of breads, vegetables, meats and soups, which provided about 2900 kcal per crew member per day. During food processing, to maximize nutrient recovery and minimize waste production, the whole wheat grains and chufa nuts were milled. Further, the carrot leaves and yellow mealworms were used as salad materials and bread ingredients, respectively. The sensory acceptability of the dishes in the menu was evaluated by flavor, texture, and appearance. Our results show that all dishes in the 4-day cycle menu were highly acceptable, which satisfies nutritional requirement of the crew members in the closed habitation.

Maltol, a Food Flavoring Agent, Attenuates Acute Alcohol-Induced Oxidative Damage in Mice

Directory of Open Access Journals (Sweden)

Ye Han

2015-01-01

Full Text Available The purpose of this study was to evaluate the hepatoprotective effect of maltol, a food-flavoring agent, on alcohol-induced acute oxidative damage in mice. Maltol used in this study was isolated from red ginseng (Panax ginseng C.A Meyer and analyzed by high performance liquid chromatography (HPLC and mass spectrometry. For hepatoprotective activity in vivo, pretreatment with maltol (12.5, 25 and 50 mg/kg; 15 days drastically prevented the elevated activities of aspartate transaminase (AST, alanine transaminase (ALT, alkaline phosphatase (ALP and triglyceride (TG in serum and the levels of malondialdehyde (MDA, tumor necrosis factor-α (TNF-α, interleukin-1β (IL-1β in liver tissue (p < 0.05. Meanwhile, the levels of hepatic antioxidant, such as catalase (CAT, superoxide dismutase (SOD, glutathione peroxidase (GSH-Px were elevated by maltol pretreatment, compared to the alcohol group (p < 0.05. Histopathological examination revealed that maltol pretreatment significantly inhibited alcohol-induced hepatocyte apoptosis and fatty degeneration. Interestingly, pretreatment of maltol effectively relieved alcohol-induced oxidative damage in a dose-dependent manner. Maltol appeared to possess promising anti-oxidative and anti-inflammatory capacities. It was suggested that the hepatoprotective effect exhibited by maltol on alcohol-induced liver oxidative injury may be due to its potent antioxidant properties.

Influence of heating and acidification on the flavor of whey protein isolate.

Science.gov (United States)

White, S S; Fox, K M; Jervis, S M; Drake, M A

2013-03-01

intensity of cucumber flavor and higher concentrations of E-2-nonenal. No perceivable differences were observed between INST and NI WPI after heating; sulfur and eggy flavors increased in both types of WPI. After treatment, AH-INST-HTST samples were differentiated from AH-NI-HTST by grassy/hay and grainy flavor and increased lipid oxidation products. Further processing of WPI in food applications has negative effects on the flavor contributions of WPI. Copyright © 2013 American Dairy Science Association. Published by Elsevier Inc. All rights reserved.

Legumes as Functional Ingredients in Gluten-Free Bakery and Pasta Products.

Science.gov (United States)

Foschia, Martina; Horstmann, Stefan W; Arendt, Elke K; Zannini, Emanuele

2017-02-28

The increasing demand for gluten-free food products from consumers has triggered food technologists to investigate a wide range of gluten-free ingredients from different sources to reproduce the unique network structure developed by gluten in a wheat-dough system. In recent times, the attention has been focused on novel application of legume flour or ingredients. The interest in this crop category is mainly attributed to their functional properties, such as solubility and water-binding capacity, which play an important role in gluten-free food formulation and processing. Their nutritional profile may also counteract the lack of nutrients commonly highlighted in commercial gluten-free bakery and pasta products, providing valuable sources of protein, dietary fiber, vitamins, minerals, and complex carbohydrates, which in turn have a positive impact on human health. This review reports the main chemical and functional characteristics of legumes and their functional application in gluten-free products.

A natural food ingredient based on ergosterol: optimization of the extraction from Agaricus blazei, evaluation of bioactive properties and incorporation in yogurts.

Science.gov (United States)

Corrêa, Rúbia C G; Barros, Lillian; Fernandes, Ângela; Sokovic, Marina; Bracht, Adelar; Peralta, Rosane M; Ferreira, Isabel C F R

2018-03-01

In recent years, mycosterols have emerged as potential functional ingredients for the development of sterol-enriched food products and dietary supplements. Agaricus blazei is a mushroom rich in bioactive compounds. For commercial purposes, their fruiting bodies must obey rigid morphological criteria. Those not conforming to these criteria are usually discarded, although this does not mean impairment of their content in bioactives. The aim of the present work was to propose the use of commercially discarded A. blazei fruiting bodies for obtaining an extract rich in ergosterol as a fortifier ingredient for yogurts. For extraction, the Soxhlet technology was used and the highest ergosterol yield (around 12%) was achieved in the 5 th cycle, yielding 58.53 ± 1.72 µg of ergosterol per 100 g of mushroom (dry weight). The ergosterol rich extract presented notable antioxidant and antimicrobial properties, besides showing no hepatotoxicity. When added to the yogurts it significantly enhanced their antioxidant properties. Furthermore, it did not significantly alter the nutritional or the individual fatty acid profiles of the final dairy products. Thus, A. blazei fruiting bodies that do not conform to the commercial requirements of the market and are normally discarded could be exploited for obtaining a natural high added-value food additive, following the circular bioeconomy concept.

Food Labels

Science.gov (United States)

... Staying Safe Videos for Educators Search English Español Food Labels KidsHealth / For Teens / Food Labels What's in ... to have at least 95% organic ingredients. Making Food Labels Work for You The first step in ...

Food Safety

Science.gov (United States)

or fertilizers. Learn more about the costs and benefits of going organic for you and your family. To Ingredients Low-Risk Pesticides Organic Pesticide Ingredients Pesticide Incidents Human Exposure Pet Exposure veggies? Federal Pesticide Regulation Pesticides and Human Health Regulating Organic Food Production

Sensory perception and pleasantness of food flavour in elderly subjects.

NARCIS (Netherlands)

Graaf, de C.; Polet, P.; Staveren, van W.A.

1994-01-01

This study was designed to determine the perceived intensity and pleasantness of different food flavors. A group of 32 young subjects (mean age: 22, range 20-25) and 23 elderly subjects (mean age: 76, range 72-82) judged the intensity and the pleasantness of five series of food flavors, each with

Consumer preferences for mild cheddar cheese flavors.

Science.gov (United States)

Drake, S L; Gerard, P D; Drake, M A

2008-11-01

Flavor is an important factor in consumer selection of cheeses. Mild Cheddar cheese is the classification used to describe Cheddar cheese that is not aged extensively and has a "mild" flavor. However, there is no legal definition or age limit for Cheddar cheese to be labeled mild, medium, or sharp, nor are the flavor profiles or flavor expectations of these cheeses specifically defined. The objectives of this study were to document the distinct flavor profiles among commercially labeled mild Cheddar cheeses, and to characterize if consumer preferences existed for specific mild Cheddar cheese flavors or flavor profiles. Flavor descriptive sensory profiles of a representative array of commercial Cheddar cheeses labeled as mild (n= 22) were determined using a trained sensory panel and an established cheese flavor sensory language. Nine representative Cheddar cheeses were selected for consumer testing. Consumers (n= 215) assessed the cheeses for overall liking and other consumer liking attributes. Internal preference mapping, cluster analysis, and discriminant analysis were conducted. Mild Cheddar cheeses were diverse in flavor with many displaying flavors typically associated with more age. Four distinct consumer clusters were identified. The key drivers of liking for mild Cheddar cheese were: color, cooked/milky, whey and brothy flavors, and sour taste. Consumers have distinct flavor and color preferences for mild Cheddar cheese. These results can help manufacturers understand consumer preferences for mild Cheddar cheese.

Fatty versus creamy sensations for custard desserts, white sauces and mayonnaises

NARCIS (Netherlands)

Wijk, de R.A.; Prinz, J.F.

2007-01-01

Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0¿72%), and consumption temperatures. In addition, the foods were measured instrumentally

Fatty versus creamy sensations for custard desserts, white sauces, and mayonnaises

NARCIS (Netherlands)

Wijk, R.A. de; Prinz, J.F.

2007-01-01

Perceived fattiness and creaminess plus other texture and flavor attributes were assessed for a group of vanilla custard desserts, white sauces, and mayonnaises that differed widely in ingredients, fat content (0-72%), and consumption temperatures. In addition, the foods were measured instrumentally

SDE and SPME Analysis of Flavor Compounds in Jin Xuan Oolong Tea.

Science.gov (United States)

Sheibani, Ershad; Duncan, Susan E; Kuhn, David D; Dietrich, Andrea M; O'Keefe, Sean F

2016-02-01

Simultaneous distillation-extraction (SDE) and solid phase micro extraction (SPME) are procedures used for the isolation of flavor compounds in foods. The purpose of this study was to optimize SDE conditions (solvent and time) and to compare SDE with SPME for the isolation of flavor compounds in Jin Xuan oolong tea using GC-MS and GC-O. The concentration of volatile compounds isolated with diethyl ether was higher (P < 0.05) than for dichloromethane and concentration was higher at 40 min (P < 0.05) than 20 or 60 min extractions. For SDE, 128 volatiles were identified using GC-MS and 45 aroma active compounds using GC-O. Trans-nerolidol was the most abundant compound in oolong tea. The number of volatiles identified using GC-MS was lower in SPME than SDE. For SPME, 59 volatiles and 41 aroma active compounds were identified. The composition of the volatiles isolated by the 2 methods differed considerably but provided complementary information. © 2016 Institute of Food Technologists®

Flavor release and perception in hard candy: influence of flavor compound-flavor solvent interactions.

Science.gov (United States)

Schober, Amanda L; Peterson, Devin G

2004-05-05

The release kinetics of l-menthol dissolved in propylene glycol (PG), Miglyol, or 1,8-cineole (two common odorless flavor solvents differing in polarity and a hydrophobic flavor compound) were monitored from a model aqueous system via atmospheric pressure chemical ionization mass spectrometry (APCI-MS). Breath analysis was also conducted via APCI-MS to monitor release of l-menthol from hard candy that used PG and Miglyol for l-menthol incorporation. The quantities of l-menthol released when dissolved in PG or Miglyol from the model aqueous system were found to be similar and overall significantly greater in comparison to when dissolved in 1,8-cineole. Analogous results were reported by the breath analysis of hard candy. The release kinetics of l-menthol from PG or Miglyol versus from 1,8-cineole were notably more rapid and higher in quantity. Results from the sensory time-intensity study also indicated that there was no perceived difference in the overall cooling intensity between the two flavor solvent delivery systems (PG and Miglyol).

Rejection thresholds in solid chocolate-flavored compound coating.

Science.gov (United States)

Harwood, Meriel L; Ziegler, Gregory R; Hayes, John E

2012-10-01

Classical detection thresholds do not predict liking, as they focus on the presence or absence of a sensation. Recently however, Prescott and colleagues described a new method, the rejection threshold, where a series of forced choice preference tasks are used to generate a dose-response function to determine hedonically acceptable concentrations. That is, how much is too much? To date, this approach has been used exclusively in liquid foods. Here, we determined group rejection thresholds in solid chocolate-flavored compound coating for bitterness. The influences of self-identified preferences for milk or dark chocolate, as well as eating style (chewers compared to melters) on rejection thresholds were investigated. Stimuli included milk chocolate-flavored compound coating spiked with increasing amounts of sucrose octaacetate, a bitter and generally recognized as safe additive. Paired preference tests (blank compared to spike) were used to determine the proportion of the group that preferred the blank. Across pairs, spiked samples were presented in ascending concentration. We were able to quantify and compare differences between 2 self-identified market segments. The rejection threshold for the dark chocolate preferring group was significantly higher than the milk chocolate preferring group (P= 0.01). Conversely, eating style did not affect group rejection thresholds (P= 0.14), although this may reflect the amount of chocolate given to participants. Additionally, there was no association between chocolate preference and eating style (P= 0.36). Present work supports the contention that this method can be used to examine preferences within specific market segments and potentially individual differences as they relate to ingestive behavior. This work makes use of the rejection threshold method to study market segmentation, extending its use to solid foods. We believe this method has broad applicability to the sensory specialist and product developer by providing a

Precursors of chicken flavor. II. Identification of key flavor precursors using sensory methods.

Science.gov (United States)

Aliani, Michel; Farmer, Linda J

2005-08-10

Sensory evaluation was used to identify flavor precursors that are critical for flavor development in cooked chicken. Among the potential flavor precursors studied (thiamin, inosine 5'-monophosphate, ribose, ribose-5-phosphate, glucose, and glucose-6-phosphate), ribose appears most important for chicken aroma. An elevated concentration (added or natural) of only 2-4-fold the natural concentration gives an increase in the selected aroma and flavor attributes of cooked chicken meat. Assessment of the volatile odor compounds by gas chromatography-odor assessment and gas chromatography-mass spectrometry showed that ribose increased odors described as "roasted" and "chicken" and that the changes in odor due to additional ribose are probably caused by elevated concentrations of compounds such as 2-furanmethanethiol, 2-methyl-3-furanthiol, and 3-methylthiopropanal.

As bitter as a trombone: synesthetic correspondences in nonsynesthetes between tastes/flavors and musical notes.

Science.gov (United States)

Crisinel, Anne-Sylvie; Spence, Charles

2010-10-01

In parallel to studies of various cases of synesthesia, many cross-modal correspondences have also been documented in nonsynesthetes. Among these correspondences, implicit associations between taste and pitch have been reported recently (Crisinel & Spence, 2009, 2010). Here, we replicate and extend these findings through explicit matching of sounds of varying pitch to a range of tastes/flavors. In addition, participants in the experiment reported here also chose the type of musical instrument most appropriate for each taste/flavor. The association of sweet and sour tastes to high-pitched notes was confirmed. By contrast, umami and bitter tastes were preferentially matched to low-pitched notes. Flavors did not display such strong pitch associations. The choice of musical instrument seems to have been driven primarily by a matching of the hedonic value and familiarity of the two types of stimuli. Our results raise important questions about our representation of tastes and flavors and could also lead to applications in the marketing of food products.

Nutritional sustainability of pet foods.

Science.gov (United States)

Swanson, Kelly S; Carter, Rebecca A; Yount, Tracy P; Aretz, Jan; Buff, Preston R

2013-03-01

Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system.

Flavor changing lepton processes

International Nuclear Information System (INIS)

Kuno, Yoshitaka

2002-01-01

The flavor changing lepton processes, or in another words the lepton flavor changing processes, are described with emphasis on the updated theoretical motivations and the on-going experimental progress on a new high-intense muon source. (author)

Flavor physics without flavor symmetries

Science.gov (United States)

Buchmuller, Wilfried; Patel, Ketan M.

2018-04-01

We quantitatively analyze a quark-lepton flavor model derived from a six-dimensional supersymmetric theory with S O (10 )×U (1 ) gauge symmetry, compactified on an orbifold with magnetic flux. Two bulk 16 -plets charged under the U (1 ) provide the three quark-lepton generations whereas two uncharged 10 -plets yield two Higgs doublets. At the orbifold fixed points mass matrices are generated with rank one or two. Moreover, the zero modes mix with heavy vectorlike split multiplets. The model possesses no flavor symmetries. Nevertheless, there exist a number of relations between Yukawa couplings, remnants of the underlying grand unified theory symmetry and the wave function profiles of the zero modes, which lead to a prediction of the light neutrino mass scale, mν 1˜10-3 eV and heavy Majorana neutrino masses in the range from 1 012 to 1 014 GeV . The model successfully includes thermal leptogenesis.

Influence of color on acceptance and identification of flavor of foods by adults Influência da cor na aceitação e identificação do sabor dos alimentos por adultos

Directory of Open Access Journals (Sweden)

Nayane Aparecida Araújo Dias

2012-06-01

Full Text Available The sensory characteristics color and flavor of food play an important role not only in the selection, but also in the determination of consumption, satiation, and ingestion. With the objective to determine and evaluate the influence of color on the acceptance and identification of flavor of foods for adults, sensory analysis was performed on jellies by non-trained tasters of both sexes aged between 18 and 60 years (1750 tests. A hedonic scale and combinations of five colors (red, yellow, green, blue and purple and three flavors (strawberry, pineapple, and limes were used in the acceptance test totaling 15 samples. In the duo-trio discrimination test, together with the reference sample (R, one sample identical to the reference and another of identical color and different flavor were offered, and the judges were requested to identify the sample that was different from the reference sample. The colors used did not influence the acceptance of the samples (P > 0.05, and as there was not significant interaction between color and flavor. However, the limes flavor negatively influenced acceptance when compared to the other flavors. With regard to flavor differentiation, the colors used did not influence flavor identification (P > 0.05; However, differentiated behavior was identified between females and males, and the latter were more error-prone. Therefore, under the experimental conditions tested, color did not influence the acceptance and identification of the flavor of the samples by adults.As características sensoriais cor e sabor dos alimentos desempenham papel importante não somente na seleção, como também na determinação do consumo, ingestão e saciedade. Objetivando determinar e avaliar a influência da cor na aceitação e identificação do sabor dos alimentos por adultos, foram realizados testes de análise sensorial com gelatinas por provadores não treinados, de ambos os gêneros, com idade entre 18 e 60 anos (1750 provas. No teste

Perceived fit of different combinations of carriers and functional ingredients and its effect on purchase intention

DEFF Research Database (Denmark)

Krutulyte, Rasa; Grunert, Klaus G.; Scholderer, Joachim

2011-01-01

ingredients are accepted by consumers in selected food product categories such as yoghurt, muesli bars, fish balls, tuna salad, baby meals, rye bread and bacon liver pâté. Intentions to purchase different carrier/ingredient combinations are explained by perceived fit of a particular carrier...

Collective three-flavor oscillations of supernova neutrinos

Science.gov (United States)

Dasgupta, Basudeb; Dighe, Amol

2008-06-01

Neutrinos and antineutrinos emitted from a core collapse supernova interact among themselves, giving rise to collective flavor conversion effects that are significant near the neutrinosphere. We develop a formalism to analyze these collective effects in the complete three-flavor framework. It naturally generalizes the spin-precession analogy to three flavors and is capable of analytically describing phenomena like vacuum/Mikheyev-Smirnov-Wolfenstein (MSW) oscillations, synchronized oscillations, bipolar oscillations, and spectral split. Using the formalism, we demonstrate that the flavor conversions may be “factorized” into two-flavor oscillations with hierarchical frequencies. We explicitly show how the three-flavor solution may be constructed by combining two-flavor solutions. For a typical supernova density profile, we identify an approximate separation of regions where distinctly different flavor conversion mechanisms operate, and demonstrate the interplay between collective and MSW effects. We pictorialize our results in terms of the “e3-e8 triangle” diagram, which is a tool that can be used to visualize three-neutrino flavor conversions in general, and offers insights into the analysis of the collective effects in particular.

7 CFR 205.600 - Evaluation criteria for allowed and prohibited substances, methods, and ingredients.

Science.gov (United States)

2010-01-01

... Agriculture (Continued) AGRICULTURAL MARKETING SERVICE (Standards, Inspections, Marketing Practices... compatible with organic handling; (3) The nutritional quality of the food is maintained when the substance is... preservative or to recreate or improve flavors, colors, textures, or nutritive value lost during processing...

Flavor in the context of ancestral human diets

OpenAIRE

Richard Wrangham

2014-01-01

Given that nothing in biology makes sense except in the light of evolution, to understand the evolutionary biology of human flavor perception we need to know what kinds of foods have been sufficiently important in the human past for natural selection to favor specific mechanisms for perceiving and digesting them. Humans share with great apes a long prehistory of specializing on eating ripe fruits. Wild ripe fruits have much less sugar and more fiber than domestic fruits, but are similar i...

Chiral flavor violation from extended gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Evans, Jared A. [Department of Physics, University of Illinois at Urbana-Champaign,Urbana, IL 61801 (United States); Shih, David; Thalapillil, Arun [NHETC, Department of Physics and Astronomy,Rutgers University, Piscataway, NJ 08854 (United States)

2015-07-08

Models of extended gauge mediation, in which large A-terms arise through direct messenger-MSSM superpotential couplings, are well-motivated by the discovery of the 125 GeV Higgs. However, since these models are not necessarily MFV, the flavor constraints could be stringent. In this paper, we perform the first detailed and quantitative study of the flavor violation in these models. To facilitate our study, we introduce a new tool called FormFlavor for computing precision flavor observables in the general MSSM. We validate FormFlavor and our qualitative understanding of the flavor violation in these models by comparing against analytical expressions. Despite being non-MFV, we show that these models are protected against the strongest constraints by a special flavor texture, which we dub chiral flavor violation (χFV). This results in only mild bounds from current experiments, and exciting prospects for experiments in the near future.

The flavoring of the pomeron

International Nuclear Information System (INIS)

Dash, J.W.; Manesis, E.K.

1977-03-01

A theoretical review and a detailed phenomenological description of the 'flavoring' of the bare Pomeron pole at t=0 (i.e. the non-diffractive renormalization of its multiperipheral unitarity sum by strange quarks, charmed quarks, diquarks,...) are presented. From an 'unflavored' intercept α=0.85 to a 'flavored' intercept α approximately 1.08, probably close to the bare intercept of the Reggeon Field Theory. NN, πN, and KN total cross sections and real to imaginary amplitude ratios are treated. No oscillations are observed. Particular attention is paid to 2 sigmasub(KN) - sigmasub(πN) which rises monotonically. A closely related combination of inelastic diffraction cross sections is presented which decreases monotonically, indicating that vacuum amplitudes are not simply the sum of a Pomeron pole and an ideally mixed f. In fact it is argued that a Pomeron +f structure is neither compatible with flavoring nor with schemes in which flavoring is somehow absorbed away. In contrast, flavoring is required for consistency with experiment by the Chew-Rosenzweig hypothesis of the Pomeron-f identity. A description of flavoring threshold effects on the Reggeon Field Theory at current energies is presented

A Comparison of Flavor Differences between Pecan Cultivars in Raw and Roasted Forms.

Science.gov (United States)

Magnuson, Shelby M; Kelly, Brendan; Koppel, Kadri; Reid, William

2016-05-01

The objective of this research was to explore sensory differences among 8 different pecan cultivars ("Pawnee," "Witte," "Kanza," "Major," "Lakota," "Giles," "Maramec," "Chetopa") in raw and roasted forms. The cultivars were collected from 2 growing seasons (2013 and 2014) and evaluated separately. Trained panelists evaluated each cultivar from each season in raw and roasted forms, measuring intensities of 20 flavor attributes using descriptive analysis. The intensities of 10 of the 20 flavor attributes were higher for the roasted pecans across all cultivars. These included pecan ID, overall nutty, nutty-woody, nutty-grainlike, nutty-buttery, brown, caramelized, roasted, overall sweet, and sweet. The cultivars exhibited significant differences from one another for 8 attributes: pecan ID, nutty-buttery, caramelized, acrid, woody, oily, astringent, and bitter. Each of the cultivars displayed unique flavor profiles with some demonstrating extremes of certain attributes, for example the high astringency of "Lakota" or the buttery characteristics of "Pawnee." These results may help pecan growers and pecan product manufacturers understand flavor differences between different varieties of pecans, both in raw and roasted states, and the changes that occur during this process. © 2016 Institute of Food Technologists®

Analisis Komponen Aktif Cita-Rasa Pada Susu Fermentasi Dengan Kromatografi Gas

Directory of Open Access Journals (Sweden)

Dzarnisa Dzarnisa

2014-04-01

Full Text Available (Active component analysis of fermented milk flavor by gas chromatography ABSTRACT. Fermented milk is milk processed product that to be one source of nutritious food for humans. The action of food component such as flavor is accepted, sense of taste and smell generated complex assessment of food flavors in the mouth. The flavor components of fermented milk together and interact with each other when consumed and cause the perception of taste between like or dislike. This is an important factor in developing diversification of fermented milk product so as to attract customers other than in terms of aspects of nutrition and health. Flavor is one of the most important criteria in the acceptance of a food ingredient. During processing and storage flavor change easily. This study used gas chromatography to detect the formation of the active component of the flavor of fermented milk. The purpose of this study was to determine the active components in fermented milk which is the formation of flavor. This research was conducted in the Laboratory of Animal Feed Laboratory of the Faculty of Agriculture and Food Chemistry Unsyiah and PAU Food and Nutrition IPB Bogor. This study uses a Likens - Nickerson distillation stage concentrated with Vigreux column and identified by Gas Chromatography Mass Spectrometer. Gas chromatography has identified that the class of acids, alcohols, esters and alkanes group forming an active component in the flavor of fermented milk although relatively varied. In yoghurt, acid found in relatively high amount of alcohol is more varied in its kind. Yogurt with single culture L.bulgaricus has more ketones and aldehydes components. Volatile components were detected mostly in kefir acids, alcohols, esters and alkane derivatives. The curd is dominated by acidic components in addition to alcohol and aldehyde.

Volatile flavor compounds in yogurt: a review.

Science.gov (United States)

Cheng, Hefa

2010-11-01

Considerable knowledge has been accumulated on the volatile compounds contributing to the aroma and flavor of yogurt. This review outlines the production of the major flavor compounds in yogurt fermentation and the analysis techniques, both instrumental and sensory, for quantifying the volatile compounds in yogurt. The volatile compounds that have been identified in plain yogurt are summarized, with the few key aroma compounds described in detail. Most flavor compounds in yogurt are produced from lipolysis of milkfat and microbiological transformations of lactose and citrate. More than 100 volatiles, including carbonyl compounds, alcohols, acids, esters, hydrocarbons, aromatic compounds, sulfur-containing compounds, and heterocyclic compounds, are found in yogurt at low to trace concentrations. Besides lactic acid, acetaldehyde, diacetyl, acetoin, acetone, and 2-butanone contribute most to the typical aroma and flavor of yogurt. Extended storage of yogurt causes off-flavor development, which is mainly attributed to the production of undesired aldehydes and fatty acids during lipid oxidation. Further work on studying the volatile flavor compounds-matrix interactions, flavor release mechanisms, and the synergistic effect of flavor compounds, and on correlating the sensory properties of yogurt with the compositions of volatile flavor compounds are needed to fully elucidate yogurt aroma and flavor.

The recent advances on carrier materials for microencapsulating lipophilic cores

Directory of Open Access Journals (Sweden)

JIN Minfeng

2014-12-01

Full Text Available Lipophilic ingredients,such as polyunsaturated fatty acids,play an important role in industrialized foods to fortify the nutrients.However,these materials are normally sensitive to oxygen,light or heat to be oxidized,and hard to flow and mix within the bulk food due to the hydrophobic nature.Microencapsulation of lipophilic materials could effectively extend their shelf lives,mask unsatisfied flavors,change their physicochemical properties,and enhance the mixing capacities.This work reviewed the different carrier materials applied in microencapsulating the lipophilic ingredients,and discussed their characteristics and effects on encapsulation efficiencies and release profiles of lipophilic cores.

Mechanisms of toxicity and biomarkers of flavoring and flavor enhancing chemicals in emerging tobacco and non-tobacco products.

Science.gov (United States)

Kaur, Gurjot; Muthumalage, Thivanka; Rahman, Irfan

2018-05-15

Tobacco products containing flavorings, such as electronic nicotine delivery devices (ENDS) or e-cigarettes, cigars/cigarillos, waterpipes, and heat-not-burn devices (iQOS) are continuously evolving. In addition to increasing the exposure of teenagers and adults to nicotine containing flavoring products and flavoring enhancers, chances of nicotine addiction through chronic use and abuse also increase. These flavorings are believed to be safe for ingestion, but little information is available about their effects on the lungs. In this review, we have discussed the in vitro and in vivo data on toxicity of flavoring chemicals in lung cells. We have further discussed the common flavoring agents, such as diacetyl and menthol, currently available detection methods, and the toxicological mechanisms associated with oxidative stress, inflammation, mucociliary clearance, and DNA damage in cells, mice, and humans. Finally, we present potential biomarkers that could be utilized for future risk assessment. This review provides crucial parameters important for evaluation of risk associated with flavoring agents and flavoring enhancers used in tobacco products and ENDS. Future studies can be designed to address the potential toxicity of inhaled flavorings and their biomarkers in users as well as in chronic exposure studies. Copyright © 2018 Elsevier B.V. All rights reserved.

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

Directory of Open Access Journals (Sweden)

Maria Eugênia de Oliveira Mamede

2015-03-01

Full Text Available Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B, pineapple (C, jabuticaba (D, mango (E and cashew (F. The consumer profiles in the two regions studied were similar. Overall beverages B, A and F were the most accepted, with scores of 7.7, 6.4 and 6.2, respectively. Internal Preference Mapping showed that most of the consumers were located near beverages A, B and F, confirming the acceptance results. The consumers indicated appearance and flavor as the most appreciated characteristics in beverages A, B and F. Beverages A, B and F presented higher total soluble solids contents and viscosities than the other beverages. Consumer segmentation did not depend on the different levels of familiarity with the cajá flavor. Thus the preparation of mixed flavor beverages of cajá-strawberry and cajá-cashew is an excellent proposal because it presents flavors with good potential for marketing in different regions of Brazil.

Associations of Volatile Compounds with Sensory Aroma and Flavor: The Complex Nature of Flavor

Directory of Open Access Journals (Sweden)

Edgar Chambers IV

2013-04-01

Full Text Available Attempts to relate sensory analysis data to specific chemicals such as volatile compounds have been frequent. Often these associations are difficult to interpret or are weak in nature. Although some difficulties may relate to the methods used, the difficulties also result from the complex nature of flavor. For example, there are multiple volatiles responsible for a flavor sensation, combinations of volatiles yield different flavors than those expected from individual compounds, and the differences in perception of volatiles in different matrices. This review identifies some of the reasons sensory analysis and instrumental measurements result in poor associations and suggests issues that need to be addressed in future research for better understanding of the relationships of flavor/aroma phenomena and chemical composition.

Description of Paralactobacillus selangorensis gen. nov., sp. nov., a new lactic acid bacterium isolated from chili bo, a Malaysian food ingredient.

Science.gov (United States)

Leisner, J J; Vancanneyt, M; Goris, J; Christensen, H; Rusul, G

2000-01-01

Paralactobacillus selangorensis gen. nov., sp. nov. is described. This organism, isolated from a Malaysian food ingredient called chili bo, is an obligatory homofermentative, rod-shaped lactic acid bacterium. The G+C content is 46.1-46.2+/-0.3 mol%. Earlier 16S rRNA studies showed that this organism constitutes a new taxon distantly related to the Lactobacillus casei-Pediococcus group. A phenotypic description that distinguishes Paralactobacillus selangorensis from other genera of lactic acid bacteria is presented. The type strain of Paralactobacillus selangorensis is LMG 17710T.

EFSA NDA Panel (EFSA Panel on Dietetic Products, Nutrition and Allergies), 2013 . S tatement on the safety of ' Cetyl Myristoleate Complex ' as an ingredient in food supplements

DEFF Research Database (Denmark)

Tetens, Inge

Following a request from the European Commission, the Panel on Dietetic Products, Nutrition and Allergies was asked to update its opinion on the safety of „Cetyl Myristoleate Complex‟ (CMC) as a novel food ingredient in the light of a new repeated dose 90-day oral toxicity study in mice. In its p...

Protein Hydrolysates as Hypoallergenic, Flavors and Palatants for Companion Animals

Science.gov (United States)

Nagodawithana, Tilak W.; Nelles, Lynn; Trivedi, Nayan B.

Early civilizations have relied upon their good sense and experience to develop and improve their food quality. The discovery of soy sauce centuries ago can now be considered one of the earliest protein hydrolysates made by man to improve palatability of foods. Now, it is well known that such savory systems are not just sources for enjoyment but complex semiotic systems that direct the humans to satisfy the body's protein need for their sustenance. Recent developments have resulted in a wide range of cost effective savory flavorings, the best known of which are autolyzed yeast extracts and hydrolyzed vegetable proteins. New technologies have helped researchers to improve the savory characteristics of yeast extracts through the application of Maillard reaction and by generating specific flavor enhancers through the use of enzymes. An interesting parallel exists in the pet food industry, where a similar approach is taken in using animal protein hydrolysates to create palatability enhancers via Maillard reaction scheme. Protein hydrolysates are also utilized extensively as a source of nutrition to the elderly, young children and immuno-compromised patient population. These hydrolysates have an added advantage in having peptides small enough to avoid any chance of an allergenic reaction which sometimes occur with the consumption of larger sized peptides or proteins. Accordingly, protein hydrolysates are required to have an average molecular weight distribution in the range 800-1,500 Da to make them non-allergenic. The technical challenge for scientists involved in food and feed manufacture is to use an appropriate combination of enzymes within the existing economic constraints and other physical factors/limitations, such as heat, pH, and time, to create highly palatable, yet still nutritious and hypoallergenic food formulations.

Flavorful hybrid anomaly-gravity mediation

International Nuclear Information System (INIS)

Gross, Christian; Hiller, Gudrun

2011-01-01

We consider supersymmetric models where anomaly and gravity mediation give comparable contributions to the soft terms and discuss how this can be realized in a five-dimensional brane world. The gaugino mass pattern of anomaly mediation is preserved in such a hybrid setup. The flavorful gravity-mediated contribution cures the tachyonic slepton problem of anomaly mediation. The supersymmetric flavor puzzle is solved by alignment. We explicitly show how a working flavor-tachyon link can be realized with Abelian flavor symmetries and give the characteristic signatures of the framework, including O(1) slepton mass splittings between different generations and between doublets and singlets. This provides opportunities for same flavor dilepton edge measurements with missing energy at the Large Hadron Collider (LHC). Rare lepton decay rates could be close to their current experimental limit. Compared to pure gravity mediation, the hybrid model is advantageous because it features a heavy gravitino which can avoid the cosmological gravitino problem of gravity-mediated models combined with leptogenesis.

Sequential flavor symmetry breaking

International Nuclear Information System (INIS)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-01-01

The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

Sequential flavor symmetry breaking

Science.gov (United States)

Feldmann, Thorsten; Jung, Martin; Mannel, Thomas

2009-08-01

The gauge sector of the standard model exhibits a flavor symmetry that allows for independent unitary transformations of the fermion multiplets. In the standard model the flavor symmetry is broken by the Yukawa couplings to the Higgs boson, and the resulting fermion masses and mixing angles show a pronounced hierarchy. In this work we connect the observed hierarchy to a sequence of intermediate effective theories, where the flavor symmetries are broken in a stepwise fashion by vacuum expectation values of suitably constructed spurion fields. We identify the possible scenarios in the quark sector and discuss some implications of this approach.

Synthesis and Odor Evaluation of Five New Sulfur-Containing Ester Flavor Compounds from 4-Ethyloctanoic Acid

Directory of Open Access Journals (Sweden)

Baoguo Sun

2010-07-01

Full Text Available Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthiopropyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.

Synthesis and odor evaluation of five new sulfur-containing ester flavor compounds from 4-ethyloctanoic acid.

Science.gov (United States)

Liu, Yuping; Chen, Haitao; Yin, Decai; Sun, Baoguo

2010-07-29

Five sulfur-containing flavor compounds were synthesized for the first time by the reaction of 4-ethyloctanoyl chloride with sulfur-containing alcohols or mercaptans. The synthesized compounds are 3-(methylthio)propyl 4-ethyloctanoate, 2-methyl-3-tetrahydro-furanthiol 4-ethyloctanoate, 4-methyl-5-thiazoleethanol 4-ethyloctanoate, 2-furan-methanethiol 4-ethyloctanoate and 2-methyl-3-furanthiol 4-ethyloctanoate. These five synthetic sulfur-containing ester flavor compounds all have meaty odor and might be used in foods if approved for this purpose in the future.

Cajá-flavored drinks: a proposal for mixed flavor beverages and a study of the consumer profile

OpenAIRE

Mamede,Maria Eugênia de Oliveira; Kalschne,Daneysa Lahis; Santos,Adriana Pereira Coelho; Benassi,Marta de Toledo

2015-01-01

Mixed flavor beverages represent a trend that is gaining the allegiance of potential fruit juice consumers. The present study proposed to prepare mixed flavor beverages and verify their consumer acceptance. Cajá beverage (sample A) was used as the standard. The other beverages were prepared by mixing the cajá-flavored product with other flavors: strawberry (B), pineapple (C), jabuticaba (D), mango (E) and cashew (F). The consumer profiles in the two regions studied were similar. Ove...

Australian wine consumers’ acceptance of and attitudes toward the use of additives in wine and food production

Directory of Open Access Journals (Sweden)

Saltman Y

2015-11-01

Full Text Available Yaelle Saltman, Trent E Johnson, Kerry L Wilkinson, Susan EP Bastian Department of Wine and Food, School of Agriculture, Food and Wine, The University of Adelaide, Waite Campus, Adelaide, SA, Australia. Abstract: Additives are routinely used in food and wine production to enhance product quality and/or prevent spoilage. Compared with other industries, the wine industry is only permitted to use a limited number of additives. Whereas flavor additives are often used to intensify the aroma and flavor of foods and beverages, the addition of flavorings to wine contravenes the legal definition of wine. Given the current legislation, it is perhaps not surprising that the potential use of food additives in wine production has not been explored. This study therefore investigated Australian wine consumers' acceptance of and attitudes toward the use of additives in food and wine production. Consumers (n=1,031 were segmented based on their self-reported wine knowledge (ie, subjective knowledge. Using these ratings, low (n=271, medium (n=528, and high (n=232 knowledge segments were identified. Consumers considered natural flavorings and colors, and additives associated with health benefits (eg, vitamins, minerals, and omega 3 fatty acids, to be acceptable food additives, irrespective of their level of wine knowledge. In contrast, the use of winemaking additives, even commonly used and legally permitted additives such as tartaric acid, preservatives, oak chips, and tannins, were considered far less acceptable, particularly, by less knowledgeable consumers. Surprisingly, natural flavorings were considered more acceptable than currently used winemaking additives. Consumers were therefore asked to identify the flavors they would most prefer in white and red wines. Fruit flavors featured prominently in consumer responses, eg, lemon and apple for white wines and blackcurrant and raspberry for red wines, but vanilla and/or chocolate, ie, attributes typically

Modeling the sensory impact of defined combinations of volatile lipid oxidation products on fishy and metallic off-flavors

DEFF Research Database (Denmark)

Venkateshwarlu Venkat, Guidipati; Bruni Let, Mette; Meyer, Anne S.

2004-01-01

and highlighted the importance of two-factor interactions for contribution toward off-flavors. The results suggest that (EZ)-2,6-nonadienal and 1-penten-3-one could be useful markers for fishy and metallic off-flavors in fish oil and fish oil enriched foods. Within the addition levels of the volatiles...... volatiles were subjected to sensory descriptive analysis for fishy and metallic off-flavors. The data were analyzed using partial least-squares regression and multiple linear regression to develop mathematical models. The models revealed significant main effects of (EZ)-2,6-nonadienal and 1-penten-3-one...... there was a curvature effect of (EZ)-2,6-nonadienal, a compensatory effect of (Z)-4-heptenal and (EE)-2,4-heptadienal, and a synergistic effect of (EZ)-2,6-nonadienal and (Z)-4-heptenal in the development of fishy off-flavors...

Nutritional Sustainability of Pet Foods12

Science.gov (United States)

Swanson, Kelly S.; Carter, Rebecca A.; Yount, Tracy P.; Aretz, Jan; Buff, Preston R.

2013-01-01

Sustainable practices meet the needs of the present without compromising the ability of future generations to meet their needs. Applying these concepts to food and feed production, nutritional sustainability is the ability of a food system to provide sufficient energy and essential nutrients required to maintain good health in a population without compromising the ability of future generations to meet their nutritional needs. Ecological, social, and economic aspects must be balanced to support the sustainability of the overall food system. The nutritional sustainability of a food system can be influenced by several factors, including the ingredient selection, nutrient composition, digestibility, and consumption rates of a diet. Carbon and water footprints vary greatly among plant- and animal-based ingredients, production strategy, and geographical location. Because the pet food industry is based largely on by-products and is tightly interlinked with livestock production and the human food system, however, it is quite unique with regard to sustainability. Often based on consumer demand rather than nutritional requirements, many commercial pet foods are formulated to provide nutrients in excess of current minimum recommendations, use ingredients that compete directly with the human food system, or are overconsumed by pets, resulting in food wastage and obesity. Pet food professionals have the opportunity to address these challenges and influence the sustainability of pet ownership through product design, manufacturing processes, public education, and policy change. A coordinated effort across the industry that includes ingredient buyers, formulators, and nutritionists may result in a more sustainable pet food system. PMID:23493530

LHC benchmarks from flavored gauge mediation

Energy Technology Data Exchange (ETDEWEB)

Ierushalmi, N.; Iwamoto, S.; Lee, G.; Nepomnyashy, V.; Shadmi, Y. [Physics Department, Technion - Israel Institute of Technology,Haifa 32000 (Israel)

2016-07-12

We present benchmark points for LHC searches from flavored gauge mediation models, in which messenger-matter couplings give flavor-dependent squark masses. Our examples include spectra in which a single squark — stop, scharm, or sup — is much lighter than all other colored superpartners, motivating improved quark flavor tagging at the LHC. Many examples feature flavor mixing; in particular, large stop-scharm mixing is possible. The correct Higgs mass is obtained in some examples by virtue of the large stop A-term. We also revisit the general flavor and CP structure of the models. Even though the A-terms can be substantial, their contributions to EDM’s are very suppressed, because of the particular dependence of the A-terms on the messenger coupling. This holds regardless of the messenger-coupling texture. More generally, the special structure of the soft terms often leads to stronger suppression of flavor- and CP-violating processes, compared to naive estimates.

Dihedral flavor symmetries

Energy Technology Data Exchange (ETDEWEB)

Blum, Alexander Simon

2009-06-10

This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D{sub 4}, the other describing quarks and employing the symmetry D{sub 14}. In the latter model it is the quark mixing matrix element V{sub ud} - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

Dihedral flavor symmetries

International Nuclear Information System (INIS)

Blum, Alexander Simon

2009-01-01

This thesis deals with the possibility of describing the flavor sector of the Standard Model of Particle Physics (with neutrino masses), that is the fermion masses and mixing matrices, with a discrete, non-abelian flavor symmetry. In particular, mass independent textures are considered, where one or several of the mixing angles are determined by group theory alone and are independent of the fermion masses. To this end a systematic analysis of a large class of discrete symmetries, the dihedral groups, is analyzed. Mass independent textures originating from such symmetries are described and it is shown that such structures arise naturally from the minimization of scalar potentials, where the scalars are gauge singlet flavons transforming non-trivially only under the flavor group. Two models are constructed from this input, one describing leptons, based on the group D 4 , the other describing quarks and employing the symmetry D 14 . In the latter model it is the quark mixing matrix element V ud - basically the Cabibbo angle - which is at leading order predicted from group theory. Finally, discrete flavor groups are discussed as subgroups of a continuous gauge symmetry and it is shown that this implies that the original gauge symmetry is broken by fairly large representations. (orig.)

21 CFR 310.548 - Drug products containing colloidal silver ingredients or silver salts offered over-the-counter...

Science.gov (United States)

2010-04-01

... 21 Food and Drugs 5 2010-04-01 2010-04-01 false Drug products containing colloidal silver... Drug products containing colloidal silver ingredients or silver salts offered over-the-counter (OTC) for the treatment and/or prevention of disease. (a) Colloidal silver ingredients and silver salts have...

21 CFR 700.19 - Use of methylene chloride as an ingredient of cosmetic products.

Science.gov (United States)

2010-04-01

... cosmetic products. 700.19 Section 700.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) COSMETICS GENERAL Requirements for Specific Cosmetic Products § 700.19 Use of methylene chloride as an ingredient of cosmetic products. (a) Methylene chloride has been used...

21 CFR 131.155 - Light cream.

Science.gov (United States)

2010-04-01

... be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite 500, Gaithersburg, MD 20877... letters used in such name: (i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. (ii) The word “sweetened” if no characterizing flavoring ingredients are used, but nutritive sweetener is...

Heavy flavor production from photons and hadrons

International Nuclear Information System (INIS)

Heusch, C.A.

1982-01-01

The present state of the production and observation of hadrons containing heavy quarks or antiquarks as valence constituents, in reactions initiated by real and (space-like) virtual photon or by hadron beams is discussed. Heavy flavor production in e + e - annihilation, which is well covered in a number of recent review papers is not discussed, and similarly, neutrino production is omitted due to the different (flavor-changing) mechanisms that are involved in those reactions. Heavy flavors from spacelike photons, heavy flavors from real photons, and heavy flavors from hadron-hadron collisions are discussed

Utilization of Durian Seed Flour as Filler Ingredient of Meatball

Directory of Open Access Journals (Sweden)

D. R. Malini

2016-12-01

Full Text Available Durian seed flour contains starch consisted of amylose and amylopectin like tapioca flour, so it can be utilized as a filler in meatball production. The purposes of this research were to evaluate the nutrient content and quality of durian seed flour, the best level of durian seed flour addition to the meatball production, and the quality of beef meatball during storage in room temperature and refrigerator. Complete randomized design (CRD was used with 3 treatments and 3 replications. The treatments used different filler ingredients consisted of: 1 100% tapioca, 2 50% tapioca + 50% durian seed flour, and 3 100% durian seed flour utilization. The results showed that durian seed flour could affect the protein levels and hardness of beef meatballs. In the organoleptic test, the addition of durian seed flour had no effect on the appearance of the color, flavor, aroma, and texture. The meatballs with 100% durian seed flour had the lowest hardness. The protein content of the meatballs with 100% durian seed flour was the highest. The used of 50% durian seed flour gave the best effect to beef meatball during storage. Meatball could be stored up to 8 h in room temperature while refrigerator could keep it longer up to 12 d. It was concluded that the addition 50% durian seed flour may substitute tapioca flour as filler ingredient of beef meatball.

Autolysis of Aspergillus oryzae Mycelium and Effect on Volatile Flavor Compounds of Soy Sauce.

Science.gov (United States)

Xu, Ning; Liu, Yaqi; Hu, Yong; Zhou, Mengzhou; Wang, Chao; Li, Dongsheng

2016-08-01

The autolyzed mycelia of Aspergillus oryzae are rich in proteins, nucleic acids, sugar, and other biomacromolecules, and are one of the main contributors to the flavor profile of commercially important fermented goods, including soy sauce and miso. We induced autolysis of the mycelia of A. oryzae over 1 to 10 d, and found that the maximum dissolved amounts of total protein and nucleic acid ratio accounted for 28.63% and 88.93%, respectively. The organic acid content, such as citric acid, tartaric acid, succinic acid, lactic acid, and acetic acid, initially increased and then decreased as autolysis progressed, corresponding to changes in pH levels. The main characteristic flavor compounds in soy sauce, namely, ethanol, 2-phenylethanol, and 2-methoxy-4-vinylphenol, were all detected in the autolysate. Subsequently, we tested the effect of adding mycelia of A. oryzae during the fermentation process of soy sauce for 60 d, and found that addition of 1.2‰ A. oryzae mycelia provided the richest flavor. Overall, our findings suggest that compounds found in the autolysate of A. oryzae may promote the flavor compounds of soy sauce, such as alcohols, aldehydes, phenols, and esters. © 2016 Institute of Food Technologists®

Flavor symmetry in the large Nc limit

International Nuclear Information System (INIS)

Karl, G.; Washington Univ., Seattle, WA; Lipkin, H.J.; Washington Univ., Seattle, WA

1991-01-01

An essential difference between two-flavor and three-flavor descriptions of baryons in large N c QCD is discussed in detail. For N c ≥3 a state with the SU(3) flavor quantum numbers of the proton must contain a number of strange quarks n s ≥(N c -3)/3, while a state with no strange quarks must have extra hypercharge Y-1 = 3/N c -1. The extra strangeness or extra hypercharge which vanishes for N c = 3 is spurious for the physical proton. This problem does not arise in two-flavor QCD, where the flavor-SU(2) Skyrmion may give a good approximation for nucleon-pion physics at low energies below strangeness threshold. But any nucleon model with SU(3) flavor symmetry which is interpreted as arising from the large N c limit in QCD can lead to erroneous conclusions about the spin and flavor structure of the proton. 12 refs

Unlocking opportunities in food design for infants, children, and the elderly: Understanding milestones in chewing and swallowing across the lifespan for new innovations.

Science.gov (United States)

Cichero, Julie A Y

2017-08-01

Intake of a variety of foods increases the likelihood of good general health. From as early as life in utero, humans are exposed to flavor. Further flavor imprinting occurs via breast milk, increasing the likelihood of acceptance of a variety flavors when solids are introduced. While first foods need to be smooth and runny, experience managing soft lumps is required for rudimentary development of chewing skills. Texture experiences are critical to providing building blocks for food acceptance and gradual increase in the range of food textures eaten. Persistence in offering flavors and textures on multiple occasions increases the likelihood of acceptance of new foods. Opportunities exist in novel food texture use and flavor bridging to improve food variety in children. During adulthood lifestyle changes impact on chewing and gastrointestinal efficiency affecting the variety of food consumed. Foods that are moist, and encourage the consumer to slow down and savor food may reduce diseases affecting the esophagus. The aging process sees an increase in medication use with an impact on reduction in saliva flow. Further, physiologic changes in taste and olfaction that occur with aging may see elders benefit from novel food design that utilizes the intact trigeminal system. New food design opportunities exist in the areas of carbonation, dissolvable solids, microencapsulation of flavor volatiles or pressurized carbon dioxide granules. The use of standardized nomenclature for food labeling, description, and measurement methods such as that used by the International Dysphagia Diet Standardisation Initiative is advocated to accelerate food oral processing research. The human feeding, chewing, and swallowing mechanism adapts and changes over the life span. There are opportunities to influence flavor development from as early as life in utero, and through milk feeds. Infants also need exposure to soft lumps to develop rudimentary chewing skills that lay the foundation for

Adding Flavor to Beverages with Non-Conventional Yeasts

Directory of Open Access Journals (Sweden)

Davide Ravasio

2018-02-01

Full Text Available Fungi produce a variety of volatile organic compounds (VOCs during their primary and secondary metabolism. In the beverage industry, these volatiles contribute to the the flavor and aroma profile of the final products. We evaluated the fermentation ability and aroma profiles of non-conventional yeasts that have been associated with various food sources. A total of 60 strains were analyzed with regard to their fermentation and flavor profile. Species belonging to the genera Candida, Pichia and Wickerhamomyces separated best from lager yeast strains according to a principal component analysis taking alcohol and ester production into account. The speed of fermentation and sugar utilization were analysed for these strains. Volatile aroma-compound formation was assayed via gas chromatography. Several strains produced substantially higher amounts of aroma alcohols and esters compared to the lager yeast strain Weihenstephan 34/70. Consequently, co-fermentation of this lager yeast strain with a Wickerhamomyces anomalus strain generated an increased fruity-flavour profile. This demonstrates that mixed fermentations utilizing non-Saccharomyces cerevisiae biodiversity can enhance the flavour profiles of fermented beverages.

[Food prices in Brazil: prefer cooking to ultra-processed foods].

Science.gov (United States)

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

Flavor, fragrance, and odor analysis

National Research Council Canada - National Science Library

Marsili, Ray

2012-01-01

... solid-phase micro extraction procedures. It also presents important updates on GC-olfactometry as a tool for studying flavor synergy effects"-- "Sample preparation techniques for isolating and concentrating flavor and odor-active chemicals...

Adolescents’ Interest in Trying Flavored E-Cigarettes

Science.gov (United States)

Pepper, J.K.; Ribisl, K.M.; Brewer, N.T.

2016-01-01

Background More U.S. adolescents use e-cigarettes than smoke cigarettes. Research suggests flavored e-cigarettes appeal to youth, but little is known about perceptions of and reasons for attraction to specific flavors. Methods A national sample of adolescents (n=1,125) ages 13-17 participated in a phone survey from November 2014-June 2015. We randomly assigned adolescents to respond to survey items about 1 of 5 e-cigarette flavors (tobacco, alcohol, menthol, candy, or fruit) and used regression analysis to examine the impact of flavor on interest in trying e-cigarettes and harm beliefs. Results Adolescents were more likely to report interest in trying an e-cigarette offered by a friend if it were flavored like menthol (OR=4.00, 95% CI 1.46-10.97), candy (OR=4.53, 95% CI 1.67-12.31), or fruit (OR=6.49, 95% CI 2.48-17.01) compared to tobacco. Adolescents believed that fruit-flavored e-cigarettes were less harmful to health than tobacco-flavored e-cigarettes (preasons for the appeal of individual flavors, such as novelty and perceived prestige. PMID:27633762

Consumer preferences for different combinations of carriers and functional ingredients

DEFF Research Database (Denmark)

Krutulyte, Rasa; Grunert, Klaus G.; Scholderer, Joachim

Kleef, van Trijp & Luning, 2005; Patch, Tapsell & Williams, 2005). With this in mind, the present study aimed at uncovering which functional ingredients consumers accept in selected food product categories such as yoghurt, muesli bars, fish balls, tuna salad, baby meals, rye bread and liver pâté...

Law regulations concerning food supplements, dietetic food and novel food containing herbal substances

Directory of Open Access Journals (Sweden)

Baraniak Justyna

2016-12-01

Full Text Available Food supplements are concentrated sources of nutrients and/or other substances with a nutritional or physiological effect. However, they often contain herbal substances or their preparations. Food supplements belong to category of food and for that reason are regulated by food legislation. European Union regulations and directives established general directions for dietary supplements, dietetic food, which due to their special composition or manufacturing process are prepared for specific groups of people with special nutritional needs, and novel food/novel food ingredients to ensure product safety, suitability and appropriate consumer information.

A couplet from flavored dark matter

Energy Technology Data Exchange (ETDEWEB)

Agrawal, Prateek [Fermilab,P.O. Box 500, Batavia, IL, 60510 (United States); Chacko, Zackaria [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States); Kilic, Can [Theory Group, Department of Physics and Texas Cosmology Center,The University of Texas at Austin, 2515 Speedway Stop C1608, Austin, TX, 78712-1197 (United States); Verhaaren, Christopher B. [Maryland Center for Fundamental Physics, Department of Physics, University of Maryland,College Park, MD, 20742-4111 (United States)

2015-08-17

We show that a couplet, a pair of closely spaced photon lines, in the X-ray spectrum is a distinctive feature of lepton flavored dark matter models for which the mass spectrum is dictated by Minimal Flavor Violation. In such a scenario, mass splittings between different dark matter flavors are determined by Standard Model Yukawa couplings and can naturally be small, allowing all three flavors to be long-lived and contribute to the observed abundance. Then, in the presence of a tiny source of flavor violation, heavier dark matter flavors can decay via a dipole transition on cosmological timescales, giving rise to three photon lines. Two of these lines are closely spaced, and constitute the couplet. Provided the flavor violation is sufficiently small, the ratios of the line energies are determined in terms of the charged lepton masses, and constitute a prediction of this framework. For dark matter masses of order the weak scale, the couplet lies in the keV-MeV region, with a much weaker line in the eV-keV region. This scenario constitutes a potential explanation for the recent claim of the observation of a 3.5 keV line. The next generation of X-ray telescopes may have the necessary resolution to resolve the double line structure of such a couplet.

On flavor violation for massive and mixed neutrinos

International Nuclear Information System (INIS)

Blasone, M.; Capolupo, A.; Ji, C.R.; Vitiello, G.

2009-01-01

We discuss flavor charges and states for interacting mixed neutrinos in QFT. We show that the Pontecorvo states are not eigenstates of the flavor charges. This implies that their use in describing the flavor neutrinos produces a violation of lepton charge conservation in the production/detection vertices. The flavor states defined as eigenstates of the flavor charges give the correct representation of mixed neutrinos in charged current weak interaction processes.

21 CFR 131.180 - Half-and-half.

Science.gov (United States)

2010-04-01

... Action,” which is incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481... used in such name: (i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. (ii) The word “sweetened” if no characterizing flavor ingredients are used, but nutritive sweetener is added. (2...

7 CFR 58.935 - Chocolate and cocoa.

Science.gov (United States)

2010-01-01

... Materials § 58.935 Chocolate and cocoa. Such products used as flavor ingredients shall meet the requirements of the Food and Drug Administration, “Definitions and Standards of Identity for Cocoa Products... 7 Agriculture 3 2010-01-01 2010-01-01 false Chocolate and cocoa. 58.935 Section 58.935 Agriculture...

Advice 04-2012 of the Scientific Committee of the Belgian Food Safety Agency regarding nanotechnology in the food chain

OpenAIRE

Federal Agency for the Safety of the Food Chain

2012-01-01

Nanotechnology is a promising and one of the fastest growing areas in the fields of scientific research, technological development and industrial innovation. For the food industry, nanotechnology offers new, interesting perspectives, both in terms of food safety and food quality, and with respect to new ingredients and the more efficient use of ingredients and phytosanitary products. However, nanotechnology also raises questions needing quick answering. This opinion discusses the current stat...

Classifying Your Food as Acid, Low-Acid, or Acidified

OpenAIRE

Bacon, Karleigh

2012-01-01

As a food entrepreneur, you should be aware of how ingredients in your product make the food look, feel, and taste; as well as how the ingredients create environments for microorganisms like bacteria, yeast, and molds to survive and grow. This guide will help you classifying your food as acid, low-acid, or acidified.

Functional Foods for Women's Health.

Science.gov (United States)

Lindeman, Alice K.

2002-01-01

Describes functional foods for women's health (foods or food ingredients that provide health benefits beyond basic nutrition), explaining that both whole and modified foods can be included as functional foods. The paper discusses the history, regulation, and promotion of functional foods; consumer interest in functional foods; how to incorporate…

Flavor and CP invariant composite Higgs models

International Nuclear Information System (INIS)

Redi, Michele; Weiler, Andreas

2011-09-01

The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3) U x SU(3) D which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

A flavor protection for warped Higgsless models

International Nuclear Information System (INIS)

Csaki, Csaba; Curtin, David

2009-01-01

We examine various possibilities for realistic 5D Higgsless models on a Randall-Sundrum (RS) background, and construct a full quark sector featuring next-to-minimal flavor violation (with an exact bulk SU(2) protecting the first two generations) which satisfies electroweak and flavor constraints. The 'new custodially protected representation' is used for the third generation to protect the light quarks from flavor violations induced due to the heavy top. A combination of flavor symmetries, and an 'RS-GIM' mechanism for the right-handed quarks suppresses flavor-changing neutral currents below experimental bounds, assuming Cabibbo-Kobayashi-Maskawa-type mixing on the UV brane. In addition to the usual Higgsless RS signals, this model predicts an exotic charge-5/3 quark with mass of about 0.5 TeV which should show up at the LHC very quickly, as well as nonzero flavor-changing neutral currents which could be detected in the next generation of flavor experiments. In the course of our analysis, we also find quantitative estimates for the errors of the fermion zero-mode approximation, which are significant for Higgsless-type models.

Mechanisms of deterioration of nutrients. [freeze drying methods for space flight food

Science.gov (United States)

Karel, M.; Flink, J. M.

1974-01-01

Methods are reported by which freeze dried foods of improved quality will be produced. The applicability of theories of flavor retention has been demonstrated for a number of food polymers, both proteins and polysacchardies. Studies on the formation of structures during freeze drying have been continued for emulsified systems. Deterioration of organoleptic quality of freeze dried foods due to high temperature heating has been evaluated and improved procedures developed. The influence of water activity and high temperature on retention of model flavor materials and browning deterioration has been evaluated for model systems and food materials.

Lepton-flavor violating mediators

Energy Technology Data Exchange (ETDEWEB)

Galon, Iftah; Kwa, Anna [Department of Physics & Astronomy, University of California,Irvine, CA 92697 (United States); Tanedo, Philip [Department of Physics & Astronomy, University of California,Riverside, CA 92521 (United States)

2017-03-13

We present a framework where dark matter interacts with the Standard Model through a light, spin-0 mediator that couples chirally to pairs of different-flavor leptons. This flavor violating final state weakens bounds on new physics coupled to leptons from terrestrial experiments and cosmic-ray measurements. As an example, we apply this framework to construct a model for the Fermi-LAT excess of GeV γ-rays from the galactic center. We comment on the viability of this portal for self-interacting dark matter explanations of small scale structure anomalies and embeddings in flavor models. Models of this type are shown to be compatible with the muon anomalous magnetic moment anomaly. We review current experimental constraints and identify possible future theoretical and experimental directions.

Flavor Dependence of the S-parameter

DEFF Research Database (Denmark)

Di Chiara, Stefano; Pica, Claudio; Sannino, Francesco

2011-01-01

of flavors, colors and matter representation. We show that S, normalized to the number of flavors, increases as we decrease the number of flavors and gives a direct measure of the anomalous dimension of the mass of the fermions. Our findings support the conjecture presented in [arXiv:1006.0207 [hep...... constitute important constraints on models of dynamical electroweak symmetry breaking and unparticle physics....

The importance of accurate and understandable food allergen labelling for food-allergic consumers

NARCIS (Netherlands)

Cornelisse-Vermaat, J.R.; Botjes, E.; Frewer, L.J.; Voordouw, J.

2007-01-01

New EU regulations regarding food allergen labelling were introduced in 2005. These rules were introduced to ensure that 12 potential food allergens are labelled if they are included as ingredients in food products. The question arises as to whether food-allergic consumers will benefit from the new

Total aflatoxins in complementary foods produced at community levels using locally available ingredients in Ethiopia.

Science.gov (United States)

Ayelign, Abebe; Woldegiorgis, Ashagrie Zewdu; Adish, Abdulaziz; De Saeger, Sarah

2018-06-01

This study was conducted to determine the occurrence and levels of total aflatoxins in complementary foods (CFs) and their ingredients. A total of 126 samples collected from 20 Districts from Amhara, Tigray, Oromia, and Southern Nations Nationalities and Peoples (SNNP) regions were analysed for levels of total aflatoxins using enzyme linked immunosorbent assay (ELISA). Aflatoxins were detected in 62 out of 66 pre-milling samples with mean range of 0.3-9.9 µg/kg. Aflatoxins were also detected in 19 out of 20 post-production CFs and in all of the one-month stored CFs at households and grain banks, with a mean range of 0.5-8.0, 3.6-11.3, and 0.2-12.4 µg/kg, respectively. Overall, 3 out of 126 samples exceeded the maximum limit (10 µg/kg). Although most aflatoxin levels were below the maximum limit and thus considered to be safe for consumption, more effort should be implemented to reduce contamination, as these CFs are intended for consumption by young children.

Modification of ginseng flavors by bitter compounds found in chocolate and coffee.

Science.gov (United States)

Sook Chung, Hee; Lee, Soo-Yeun

2012-06-01

Ginseng is not widely accepted by U.S. consumers due to its unfamiliar flavors, despite its numerous health benefits. Previous studies have suggested that the bitter compounds in chocolate and coffee may mask the off-flavors of ginseng. The objectives of this study were to: (1) profile sensory characteristics of ginseng extract solution, caffeine solution, cyclo (L-Pro-L-Val) solution, theobromine solution, and 2 model solutions simulating chocolate bitterness; and (2) determine the changes in the sensory characteristics of ginseng extract solution by the addition of the bitter compounds found in chocolate and coffee. Thirteen solutions were prepared in concentrations similar to the levels of the bitter compounds found in coffee and chocolate products. Twelve panelists participated in a descriptive analysis panel which included time-intensity ratings. Ginseng extract was characterized as sweeter, starchier, and more green tea than the other sample solutions. Those characteristics of ginseng extract were effectively modified by the addition of caffeine, cyclo (L-Pro-L-Val), and 2 model solutions. A model solution simulating dark chocolate bitterness was the least influenced in intensities of bitterness by the addition of ginseng extract. Results from time-intensity ratings show that the addition of ginseng extract increased duration time in certain bitterness of the 2 model solutions. Bitter compounds found in dark chocolate could be proposed to effectively mask the unique flavors of ginseng. Future studies blending aroma compounds of chocolate and coffee into such model solutions may be conducted to investigate the influence on the perception of the unique flavors through the congruent flavors. © 2012 Institute of Food Technologists®

Complexity of food preparation and food security status in low-income young women.

Science.gov (United States)

Engler-Stringer, Rachel; Stringer, Bernadette; Haines, Ted

2011-01-01

This study was conducted to explore whether preparing more complex meals was associated with higher food security status. This mixed-methods, community-based study involved the use of semistructured interviews to examine the cooking practices of a group of young, low-income women in Montreal. Fifty participants aged 18 to 35 were recruited at 10 locations in five low-income neighbourhoods. Food security status was the main outcome measure and the main exposure variable, "complex food preparation," combined the preparation of three specific food types (soups, sauces, and baked goods) using basic ingredients. Low-income women preparing a variety of meals using basic ingredients at least three times a week were more than twice as likely to be food secure as were women preparing more complex meals less frequently. Women who prepared more complex meals more frequently had higher food security. Whether this means that preparing more complex foods results in greater food security remains unclear, as this was an exploratory study.

Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

Directory of Open Access Journals (Sweden)

Haiming Liu

2009-02-01

Full Text Available At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

Chop Suey as Imagined Authentic Chinese Food: The Culinary Identity of Chinese Restaurants in the United States

Directory of Open Access Journals (Sweden)

Haiming Liu

2009-02-01

Full Text Available

At least until the 1960s, chop suey was synonymous with Chinese food in the United States, where most Chinese restaurants were called chop suey houses. By uncovering the history of chop suey, this article analyzes the development of Chinese cuisine in the U.S. as an example of transnational cultural exchange. The authenticity and culinary identity of Chinese food in America often rested on its real or imagined Chinese roots while its popularity depended on how well Chinese restaurant proprietors adapted the flavors, ingredients, and cooking methods of Chinese cuisine to the tastes and markets of local American communities. The dynamic interaction between Chinese food and American customers functioned as a complex cultural negotiation. While Chinese restaurants helped shape the American diet, Chinese food was at the same time being shaped and transformed by American popular taste. By appealing to a wide range of American diners, chop suey eventually evolved into a popular American ethnic food and a central component in the culinary identity of Chinese restaurants. Chop suey generated numerous jobs for Chinese immigrants and established a culinary bond between Chinese food and American customers. Also, as an imagined authentic Chinese dish, it represented a type of affordable exoticism in the eyes of American consumers, meeting not only American tastes but also their social expectations of Chinese culture.

The effect of brand and caloric information on flavor perception and food consumption in restrained and unrestrained eaters.

Science.gov (United States)

Cavanagh, Kevin V; Kruja, Blina; Forestell, Catherine A

2014-11-01

The goal of the current study was to determine whether provision of brand and caloric information affects sensory perception and consumption of a food in restrained (n=84) and unrestrained eaters (n=104). Using a between-subjects 2 × 2 × 3 design, female restrained and unrestrained eaters were asked to taste and rate a cookie that was labeled with a brand associated with healthful eating (Kashi(®)) or one associated with unhealthful eating (Nabisco(®)). Additionally, some participants were presented with a nutrition label alongside the brand name indicating that one serving contained 130 calories (Low-Calorie Condition), or 260 calories (High-Calorie Condition). The remaining participants were not shown a nutrition label (No Label Condition). Results indicated that those in the No Label or the High-Calorie Condition perceived the healthful branded cookie to have a better flavor than those who received the unhealthful branded cookie regardless of their restraint status. However, restrained eaters in the No Label Condition consumed more of the healthful than the unhealthful branded cookie, whereas those in the Low-Calorie Condition consumed more of the unhealthful than the healthful branded cookie. In contrast, unrestrained eaters ate more of the healthful branded cookie regardless of the caloric information provided. Thus, although restrained and unrestrained eaters' perceptions are similarly affected by branding and caloric information, brands and caloric information interact to affect restrained eaters' consumption. This study reveals that labeling foods as low calorie may create a halo effect which may lead to over-consumption of these foods in restrained eaters. Copyright © 2014 Elsevier Ltd. All rights reserved.

Prioritisation of allergenic foods with respect to public health relevance. Report from an ILSI Europe Food Allergy Task Force Expert Group

NARCIS (Netherlands)

Houben, Geert; Burney, Peter; Chan, Chun Han; Crevel, René; Dubois, Anthony; Faludi, Roland; Klein Entink, Rinke; Knulst, André; Taylor, Steve; Ronsmans, Stefan

2016-01-01

Regulators and risk managers in general need to decide whether an allergenic food or ingredient is of such public health importance that it needs to be actively managed. There is therefore a need to scale the relative allergenicity of foods and ingredients according to the hazards they pose.

Prioritisation of allergenic foods with respect to public health relevance. : Report from an ILSI Europe Food Allergy Task Force Expert Group

NARCIS (Netherlands)

Houben, G.; Burney, P.; Chan, C.H.; Crevel, R.; Dubois, A.; Faludi, R.; Klein Entink, R.H.; Knulst, A.; Taylor, S.; Ronsmans, S.

2016-01-01

Regulators and risk managers in general need to decide whether an allergenic food or ingredient is of such public health importance that it needs to be actively managed. There is therefore a need to scale the relative allergenicity of foods and ingredients according to the hazards they pose.

Prioritisation of allergenic foods with respect to public health relevance Report from an ILSI Europe Food Allergy Task Force Expert Group.

NARCIS (Netherlands)

Houben, Geert; Burney, Peter; Chan, Chun-Han; Crevel, Rene; Dubois, Anthony; Faludi, Roland; Entink, Rinke Klein; Knulst, Andre; Taylor, Steve; Ronsmans, Stefan

Regulators and risk managers in general need to decide whether an allergenic food or ingredient is of such public health importance that it needs to be actively managed. There is therefore a need to scale the relative allergenicity of foods and ingredients according to the hazards they pose.

Suppressing supersymmetric flavor violations through quenched gaugino-flavor interactions

Science.gov (United States)

Wells, James D.; Zhao, Yue

2017-06-01

Realizing that couplings related by supersymmetry (SUSY) can be disentangled when SUSY is broken, it is suggested that unwanted flavor and C P -violating SUSY couplings may be suppressed via quenched gaugino-flavor interactions, which may be accomplished by power-law running of sfermion anomalous dimensions. A simple theoretical framework to accomplish this is exemplified, where a strongly coupled conformal field theory is achieved after SUSY is softly broken. The defeated constraints are tallied. One key implication of the scenario is the expectation of enhanced top, bottom and tau production at the LHC, accompanied by large missing energy. Also, direct detection signals of dark matter may be more challenging to find than in conventional SUSY scenarios.

Anthocyanidins and anthocyanins: colored pigments as food, pharmaceutical ingredients, and the potential health benefits.

Science.gov (United States)

Khoo, Hock Eng; Azlan, Azrina; Tang, Sou Teng; Lim, See Meng

2017-01-01

Anthocyanins are colored water-soluble pigments belonging to the phenolic group. The pigments are in glycosylated forms. Anthocyanins responsible for the colors, red, purple, and blue, are in fruits and vegetables. Berries, currants, grapes, and some tropical fruits have high anthocyanins content. Red to purplish blue-colored leafy vegetables, grains, roots, and tubers are the edible vegetables that contain a high level of anthocyanins. Among the anthocyanin pigments, cyanidin-3-glucoside is the major anthocyanin found in most of the plants. The colored anthocyanin pigments have been traditionally used as a natural food colorant. The color and stability of these pigments are influenced by pH, light, temperature, and structure. In acidic condition, anthocyanins appear as red but turn blue when the pH increases. Chromatography has been largely applied in extraction, separation, and quantification of anthocyanins. Besides the use of anthocyanidins and anthocyanins as natural dyes, these colored pigments are potential pharmaceutical ingredients that give various beneficial health effects. Scientific studies, such as cell culture studies, animal models, and human clinical trials, show that anthocyanidins and anthocyanins possess antioxidative and antimicrobial activities, improve visual and neurological health, and protect against various non-communicable diseases. These studies confer the health effects of anthocyanidins and anthocyanins, which are due to their potent antioxidant properties. Different mechanisms and pathways are involved in the protective effects, including free-radical scavenging pathway, cyclooxygenase pathway, mitogen-activated protein kinase pathway, and inflammatory cytokines signaling. Therefore, this review focuses on the role of anthocyanidins and anthocyanins as natural food colorants and their nutraceutical properties for health. Abbreviations : CVD: Cardiovascular disease VEGF: Vascular endothelial growth factor.

Top 10 botanical ingredients in 2010 anti-aging creams.

Science.gov (United States)

Cronin, Hyland; Draelos, Zoe Diana

2010-09-01

New developments in the realm of skin rejuvenation such as phytotherapy are at an astounding increasing pace in the cosmeceutical market. Yet, many of these products that are classified as cosmeceuticals are tested less vigorously and do not have to be approved by the Food and Drug Administration to establish efficacy and safety. Thus, as clinicians, we must ask the question, "Is there science-based evidence to validate the mechanism of these new treatments?" We assessed the top anti-aging creams currently on the market specifically evaluating their botanical ingredients. Some of the most common botanicals that are hot off the market are: Rosmarinus officinalis, Vitis vinifera (grape seed extract), Citronellol, Limonene, Oenothera biennis (evening primrose), Glycyrrhiza glabra (licorice extract), Aframomum angustifolium seed extract, Diosgenin (wild yam), N6 furfuryladenine (kinetin), and Ergothioneine. Through researching each of these botanical ingredients, we have concluded that randomized controlled trials are still needed in this area, but there is promise in some of these ingredients and science to validate them. © 2010 Wiley Periodicals, Inc.

21 CFR 131.157 - Light whipping cream.

Science.gov (United States)

2010-04-01

... incorporated by reference. Copies may be obtained from the AOAC INTERNATIONAL, 481 North Frederick Ave., suite... one-half the height of the letters used in such name: (i) The word “ultra-pasteurized” if the food has been ultra-pasteurized. (ii) The word “sweetened” if no characterizing flavoring ingredients are used...

Flavor and CP invariant composite Higgs models

Energy Technology Data Exchange (ETDEWEB)

Redi, Michele [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; INFN, Firenze (Italy); Weiler, Andreas [CERN - European Organization for Nuclear Research, Geneva (Switzerland). Theory Div.; Deutsches Elektronen-Synchrotron (DESY), Hamburg (Germany)

2011-09-15

The flavor protection in composite Higgs models with partial compositeness is known to be insufficient. We explore the possibility to alleviate the tension with CP odd observables by assuming that flavor or CP are symmetries of the composite sector, broken by the coupling to Standard Model fields. One realization is that the composite sector has a flavor symmetry SU(3) or SU(3){sub U} x SU(3){sub D} which allows us to realize Minimal Flavor Violation. We show how to avoid the previously problematic tension between a flavor symmetric composite sector and electro-weak precision tests. Some of the light quarks are substantially or even fully composite with striking signals at the LHC. We discuss the constraints from recent dijet mass measurements and give an outlook on the discovery potential. We also present a different protection mechanism where we separate the generation of flavor hierarchies and the origin of CP violation. This can eliminate or safely reduce unwanted CP violating effects, realizing effectively ''Minimal CP Violation'' and is compatible with a dynamical generation of flavor at low scales. (orig.)

Effects of Visual Food Texture on Taste Perception

Directory of Open Access Journals (Sweden)

Katsunori Okajima

2011-10-01

Full Text Available Food color affects taste perception. However, the possible effects of the visual texture of a foodstuff on taste and flavor, without associated changes to color, are currently unknown. We conducted a series of experiments designed to investigate how the visual texture and appearance of food influences its perceived taste and flavor by developing an Augmented Reality system. Participants observed a video of tomato ketchup as a food stimulus on a white dish placed behind a flat LC-display on which was mounted a video camera. The luminance distribution of the ketchup in the dynamic video was continuously and quantitatively modified by tracking specified colors in real-time. We changed the skewness of the luminance histogram of each frame in the video keeping the xy-chromaticity values intact. Participants watched themselves dip a spoon into the ketchup from the video feed (which could be altered, but then ate it with their eyes closed. They reported before and after tasting the ketchup on the perceived consistency (a liquid to solid continuum the food looked and felt and how tasty it looked or felt. The experimental results suggest that visual texture, independent of color, affects the taste and flavor as well as the appearance of foods.

Flavor symmetries and fermion masses

International Nuclear Information System (INIS)

Rasin, A.

1994-04-01

We introduce several ways in which approximate flavor symmetries act on fermions and which are consistent with observed fermion masses and mixings. Flavor changing interactions mediated by new scalars appear as a consequence of approximate flavor symmetries. We discuss the experimental limits on masses of the new scalars, and show that the masses can easily be of the order of weak scale. Some implications for neutrino physics are also discussed. Such flavor changing interactions would easily erase any primordial baryon asymmetry. We show that this situation can be saved by simply adding a new charged particle with its own asymmetry. The neutrality of the Universe, together with sphaleron processes, then ensures a survival of baryon asymmetry. Several topics on flavor structure of the supersymmetric grand unified theories are discussed. First, we show that the successful predictions for the Kobayashi-Maskawa mixing matrix elements, V ub /V cb = √m u /m c and V td /V ts = √m d /m s , are a consequence of a large class of models, rather than specific properties of a few models. Second, we discuss how the recent observation of the decay β → sγ constrains the parameter space when the ratio of the vacuum expectation values of the two Higgs doublets, tanΒ, is large. Finally, we discuss the flavor structure of proton decay. We observe a surprising enhancement of the branching ratio for the muon mode in SO(10) models compared to the same mode in the SU(5) model

Authorization and Toxicity of Veterinary Drugs and Plant Protection Products: Residues of the Active Ingredients in Food and Feed and Toxicity Problems Related to Adjuvants.

Science.gov (United States)

Klátyik, Szandra; Bohus, Péter; Darvas, Béla; Székács, András

2017-01-01

Chemical substances applied in animal husbandry or veterinary medicine and in crop protection represent substantial environmental loads, and their residues occur in food and feed products. Product approval is governed differently in these two sectors in the European Union (EU), and the occurrence of veterinary drug (VD) and pesticide residues indicated by contamination notification cases in the Rapid Alert System for Food and Feed of the EU also show characteristic differences. While the initial high numbers of VD residues reported in 2002 were successfully suppressed to less than 100 cases annually by 2006 and on, the number of notification cases for pesticide residues showed a gradual increase from a low (approximately 50 cases annually) initial level until 2005 to more than 250 cases annually after 2009, with a halt occurring only in 2016. Main notifiers of VD residues include Germany, Belgium, the UK, and Italy (63, 59, 42, and 31 notifications announced, respectively), and main consigning countries of non-compliances are Vietnam, India, China, and Brazil (88, 50, 34, and 23 notifications, respectively). Thus, countries of South and Southeast Asia are considered a vulnerable point with regard to VD residues entering the EU market. Unintended side effects of VDs and plant protection products may be caused not only by the active ingredients but also by various additives in these preparations. Adjuvants (e.g., surfactants) and other co-formulants used in therapeutic agents and feed additives, as well as in pesticide formulations have long been considered as inactive ingredients in the aspects of the required main biological effect of the pharmaceutical or pesticide, and in turn, legal regulations of the approval and marketing of these additives specified significantly less stringent risk assessment requirements, than those specified for the active ingredients. However, numerous studies have shown additive, synergistic, or antagonistic side effects between the

Authorization and Toxicity of Veterinary Drugs and Plant Protection Products: Residues of the Active Ingredients in Food and Feed and Toxicity Problems Related to Adjuvants

Directory of Open Access Journals (Sweden)

Szandra Klátyik

2017-09-01

Full Text Available Chemical substances applied in animal husbandry or veterinary medicine and in crop protection represent substantial environmental loads, and their residues occur in food and feed products. Product approval is governed differently in these two sectors in the European Union (EU, and the occurrence of veterinary drug (VD and pesticide residues indicated by contamination notification cases in the Rapid Alert System for Food and Feed of the EU also show characteristic differences. While the initial high numbers of VD residues reported in 2002 were successfully suppressed to less than 100 cases annually by 2006 and on, the number of notification cases for pesticide residues showed a gradual increase from a low (approximately 50 cases annually initial level until 2005 to more than 250 cases annually after 2009, with a halt occurring only in 2016. Main notifiers of VD residues include Germany, Belgium, the UK, and Italy (63, 59, 42, and 31 notifications announced, respectively, and main consigning countries of non-compliances are Vietnam, India, China, and Brazil (88, 50, 34, and 23 notifications, respectively. Thus, countries of South and Southeast Asia are considered a vulnerable point with regard to VD residues entering the EU market. Unintended side effects of VDs and plant protection products may be caused not only by the active ingredients but also by various additives in these preparations. Adjuvants (e.g., surfactants and other co-formulants used in therapeutic agents and feed additives, as well as in pesticide formulations have long been considered as inactive ingredients in the aspects of the required main biological effect of the pharmaceutical or pesticide, and in turn, legal regulations of the approval and marketing of these additives specified significantly less stringent risk assessment requirements, than those specified for the active ingredients. However, numerous studies have shown additive, synergistic, or antagonistic side effects