2 pp. / Revised version of 1999 title by Meer and Misner / Food irradiation is the treatment of food by a certain type of intense energy known as ionizing radiation. This involves exposing bulk or packaged food to carefully controlled amounts of energy. Food does not come in contact with radioactive material. The publication discusses the technology of food irradiation including; the energy source, effect on foods, identifying treated foods, environmental concerns and approved uses in the U.S.

2 pp. / With the exception of infant formula and baby food, product dating is not required by federal regulations. There is no uniform system used for food dating by manufacturers in the U.S. Although dating of some foods is required by more than 20 states, some states do not require any date codes. This publication is a brief guide for how to read food dating, which includes; types of dates, safety after dates expire, changing dates, dating of infant formula and baby food, can codes, dates on egg cartons, and storage times.

<p> Insect protein has recently gained attention as an alternate protein source for humans as it is regarded as a sustainable source of protein that is nutritionally comparable to traditional livestock. The objective of this study was to assess the acceptability of a protein bar supplemented with cricket protein. A bar composed of 7.5% cricket powder was compared against a market alternative in a evaluation, food action rating scale (FACT), paired-preference test, and a triangle test. Subjects rated the market bar higher than the cricket bar for appearance (6.59&plusmn;1.92; 6.32&plusmn;2.05), color (6.37&plusmn;1.92; 6.22&plusmn;1.84), flavor (6.41&plusmn;1.86; 5.46&plusmn;2.53), aroma (6.25&plusmn;1.50; 5.75&plusmn;1.82), texture (6.79&plusmn;1.65; 5.95&plusmn;1.93), and overall acceptability (6.67&plusmn;1.67; 5.75&plusmn;2.07). Flavor (<i>p</i>=0.16), texture (<i>p</i>=0.003), and overall acceptability (<i>p</i>=0.004) were rated significantly lower in the cricket bar. Moreover, more subjects indicated in their scores that they would eat the market bar (5.70&plusmn;1.64) more frequently than the insect bar (4.66&plusmn;2.14). Texture, appearance, aroma, and flavor were all significantly associated (<i>p</i>&lt;0.05) with overall acceptability. The majority (61%) of subjects preferred the market bar to the insect alternative. Additionally, 84% of the subjects were able to distinguish the cricket bar from the market alternative. This suggests that products developed using cricket protein powder will need to modify the sensory attributes accordingly to successfully integrate edible insects in the diet of the western society.</p>

<p> Crystallization behavior of different waxes such as beeswax (BW), paraffin wax (PW), ricebran wax (RBW), sunflower wax (SFW) was studied individually and in different oil solutions. Binary mixture at various proportions of the individual waxes was also explored in this study. Soybean oil is used in most of the study but olive, corn, sunflower, safflower, and canola oils were also explored. Lipid crystalline networks were characterized by several physical properties such as melting profile, solid fat content, viscoelastic parameters, cooling rate, phase behavior, crystal morphology. High intensity ultrasound (HIU) was used to change processing conditions of lipid crystallization. Instruments used to analyze the physical characteristics were differential scanning calorimeter, nuclear magnetic resonance spectroscopy, rheometer, temperature controlled water-bath, turbiscan light scattering device, and polarized light microscopy. The use of high intensity ultrasound showed that HIU technology can be used to delay the phase separation in beeswax/ oil system (canola, corn, olive, safflower, sunflower and soybean oil). Crystal sizes were reduced in beeswax/oil system at 0.5 and 1% concentration with the application of HIU technology. A study on binary waxes showed different phase behavior: eutectic behavior in BW/PW, SFW/PW, SFW/ BW, and RBW/BW; monotectic behavior in RBW/PW and continuous solid solution in RBW/SFW. Binary waxes in oil system (2.5% binary waxes) showed different physical properties when a range of binary blends were analyzed. Phase diagrams using iso-solid lines in binary wax/oil study show similarity when binary waxes without oil were studied using melting profile data. From all the above study it is understood that the physical properties of wax/oil systems are affected not only by the concentration and type of wax used, but also by the type of oil and application of HIU which induces wax crystallization and retards phase separation in wax/oil systems. Studies performed on all the topics suggest that understanding wax crystallization could help develop product formulation in food, pharmaceuticals, cosmetics, medicine and other industries.</p>

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No description available.

Thesis (Masters Diploma (Food Technology)) -- Cape Technikon, Cape Town,1991 / Bread is an important commodity in South Africa for its nutritional value and contribution to the economy. As such anything that enhances consumption of bread is of economic importance. Variation in bread volumen influences its utility value aand consumer acceptance of the product- The variation of brown bread volume is much greater than that of white bread. Bakers will benefit if they could control the variation in brown bread volume since consumer studies indicate that brown bread sales could surpass that of white bread in the near future. The baking industry uses an automated, continuous baking process that is difficult to alter. Variance of flour thus causes variance in bread volume. Flour variance is caused by the availability of suitable wheat cultivars to blend the grist, the sxtraction rate of the flour, the amount of bran and germ materials inclusionan and the amount of cake flour divided off. Although millers strive to control variation in flour quality, they must operate their mills within constraints of profitability and wheat availability. Deregulation is only applied to bread and excludes the raw material. Since the total deregulation of bread, the fixed price structure has been abolished. Bakers can now use more expensive additives to negate any shortfalls in floUT quality. This could ensure standard bread quality at a slightly higher price. The problem at this stage is that very little is known about the factors that cause variable bread volume. In most cases decreased volumes are attributed to shortfalls in protein quality and quantity and bran content. Baking quality of brown bread flour deteriorates during storage. The deterioration is mor pronounced in flour blended with bran before storage. This study centres around the effects of changing lipid composition during storage on the baking quality of the flour. A review of the literature, with respect to the formation of gluten and the lipidprotein interactions during this process) shows that the various authors have contradictory opinions. The effects of bran and its contribution to the baking process led to even more contradictions. The research approach of this study differed from the approach published in the literature where the researchers use a specific sample of wheat and then generalise for wheat in total. fn this study the samples were selected such that variation between samples are as high as possible. The lipids were extracted as total lipid, and were not separated into various fractions. This allowed the determination of the effect of the changed total lipid content on bread volume. The separation of the different flour samples, that was necessary in the analysis of the results, indicates that one or more important parameters were absent in the design. With this approach it was shown that the changes in total lipids are caused by enzymatic action and that total lipid profIles correlate with bread volumes. It was however impossible to generalise for all the different samples of flour.

Egg is one of the major allergens with specific labeling requirements. α-livetin, which also called chicken serum albumin (CSA), is one of the major allergens in egg need to be detected in food matrix. A monoclonal antibody (mA) specific to α-livetin was developed, but the property of this mAb is not clear. The relationship between matrix effect, extractability of α-livetin and their thermostability during in vitro study need to be elaborated. Our research aims (1) to characterize this mAb that is specific for α-livetin; (2) to develop a novel extraction buffer for α-livetin (CSA) in egg yolk and chicken blood; (3) we hypothesis matrix-induced thermal instability of α-livetin (CSA) because of hydrophobic effect (hydrophobic effect) and chemical interaction (thiol-disulfide interchange) interaction. mAb was purified from the supernatant using immunoaffinity. Indirect non-competitive ELISA was performed to study the selectivity of mAb. Two-dimensional gel electrophoresis was performed to further investigate the isoelectric point (pI). SDS PAGE was performed to study the molecular integrity and solubility of the target protein with different pH conditions. BCA assay was performed to study the solubility of the target protein with different heating conditions. Western blot was performed to study the mAb selectivity; to verify the target protein’s molecular weight; to optimized the extractability of the extraction buffer; to investigate antigenicity of the target protein under extraction buffer with different pH conditions; to test the antigenicity of the target protein under different heat treatment conditions. As to the results of this study, the target protein of the mAb is α-livetin (chicken serum albumin) (70 kDa). As for buffer selection, on one hand, detergent increased the solubility of the target protein, on the other hand, based on the property of this mAb reducing reagent was required to cleave the disulfide bond of α- livetin to enhance antigenicity intensity. As for pH effect, α-livetin remained its antigenicity under neutral condition after heat treatment in the novel extraction buffer, and its immunoreactivity did not change significantly (P > 0.05) after heat treatment. Finally, a novel extraction buffer (10mM DTT with 0.1% SDS in PBS under neutral pH) was developed. The target protein was successfully isolated. The target’s antigenicity reaction with the mAb decreased after heat treatment was confirmed. / A Thesis submitted to the Department of Nutrition, Food and Exercise Sciences in partial fulfillment of the requirements for the degree of Master of Science. / Fall Semester 2017. / November 2, 2017. / Includes bibliographical references. / Qinchun Rao, Professor Directing Thesis; Shridhar K. Sathe, Committee Member; Wei Yang, Committee Member.

<p> Commercial vanilla ice cream and other frozen desserts from the United States were analyzed for ice crystal length using low-temperature scanning electron microscopy (LT-SEM). Average ice crystal length was determined using multiple micrographs of each sample/product. Out of the products tested, 11 out of 15 samples had an average ice crystal length above the consumer sensory threshold limit of 55 &micro;m. Products containing stabilizers tended to have smaller average ice crystal lengths than products without stabilizers. With a few exceptions, lower fat products tended to have larger ice crystals because there was less fat to stabilize the ice crystals. Four brands of frozen dessert were studied in detail: a super-premium ice cream (Brand P), a regular ice cream (Brand R), a dietary high protein ice cream (Brand D), and a non-dairy coconut-based frozen dessert (Brand ND). All brands were purchased from two separate supermarket supply chains (Store I and Store P) and analyzed for ice crystal size, weight loss/shrinkage, melting rate, texture, and sensory characteristics before and after being heat-shocked (HS). Brand P, R, and ND all had mean ice crystal sizes that were not significantly different when purchased from either Store I and Store P. The mean ice crystal size increased after HS for all brands except Brand ND. Brand D and Brand P had the highest melting rates, while Brand ND had a much lower melting rate than the other brands tested. Brand ND had a slight decrease in the average ice crystal size and had a decrease in peak force/hardness after HS, while all other brands had an increase in average ice crystal size and an increase in peak force/hardness after HS. Significance was determined using &alpha; = 0.05 for all sensory data. The iciness attribute was found to be significantly affected by both brand and HS and an increase in ice crystal size corresponded with an increase in iciness for most samples. The use of stabilizers and emulsifiers in the brands affected various melting characteristics. Additional research is needed on non-dairy frozen desserts and how their physical and sensorial properties are affected by heat-shock.</p><p>

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