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Papers by Food Chemistry គីមីអាហារ

The frozen bakery market has grown significantly in developed countries over the past decade. Of ... more The frozen bakery market has grown significantly in developed countries over the past decade. Of the available preservation technologies, freezing has been recognized as an excellent method of preserving the quality characteristics of bakery products. The aim of this work was to study the influence of freezing conditions (À20, À30, À40°C and cryogenic immersion) and yeast content on the sensory and physical properties in the final baked product (Kougelhopf). Physical parameters such as specific volume, moisture, hardness, gas cells distribution and size were determined experimentally. A sensory evaluation (appearance, color, flavor, taste, texture and overall acceptability) was performed in Kougelhopf obtained from fresh and frozen sweet doughs. The experimental results showed that high freezing rates were correlated with more extended damage, yeast activity loss and lower Kougelhopf specific volume. The freezing rate also influenced the gas cells number and size. It was shown that increasing yeast in frozen sweet doughs improved the overall quality of Kougelhopf compensating for the loss of yeast activity during the freezing process. Kougelhopf produced from sweet dough with higher yeast content (DY) presented a higher specific volume, whereas freezing rate increases its hardness. Sensory tests confirmed that experimental results were detected by panelists.

Phenolic compounds, particularly ferulic acid the most abundant phenolic in wheat, are the major ... more Phenolic compounds, particularly ferulic acid the most abundant phenolic in wheat, are the major contributors to the in vitro antioxidant capacity. They are present in wheat in free and bound forms which affect their bioavailability. Thus the current study aims to investigate changes in free and bound phenolic acids occurred during baking in wholegrain bread, cookie and muffin. The products were also fortified with lutein due to its proved health benefits, and were previously evaluated with regard to lutein stability and bioavailability and antioxidant properties. The control and fortified wholegrain bakery products contained reasonable amounts of free and bound phenolic acids with bread products exhibiting the highest level per serving (0.6 and 11.7 mg, respectively). Ferulic acid was the principal phenolic both in the free or bound extracts of the three products followed by p-coumaric acid in the bound extracts. Baking resulted in an increase in free phenolic acids in the three products, while bound phenolic acids decreased in bread and slightly changed in cookie and muffin products. Though the effect of baking appeared to be dependent on type of baked product, type of phenolic, recipe and baking conditions, the wholegrain products should be considered good sources of phenolic antioxidants.

All have contributed significant ideas and time in making this guide a truly up-to-date research-... more All have contributed significant ideas and time in making this guide a truly up-to-date research-based publication. i Complete Guide to Home Canning Agriculture Information Bulletin No. 539 Reprinted with revisions September 1994 Caution: To prevent the risk of botulism, low-acid and tomato foods not canned according to the recommendations in this publication or according to other USDA-endorsed recommendations should be boiled even if you detect no signs of spoilage. At altitudes below 1,000 ft, boil foods for 10 minutes. Add an additional minute of boiling time for each additional 1,000 ft elevation. Reference to commercial products and services is made with the understanding that no discrimination is intended and no endorsement by the U.S. Department of Agriculture is implied. Clear Jel® is mentioned because it is the only suitable product that is presently available to the general public through distributors of specialty products.

There is an increasing understanding that the microbial quality of a certain food is the result o... more There is an increasing understanding that the microbial quality of a certain food is the result of a chain of events. It is clear that the microbial safety of food can only be guaranteed when the overall processing, including the production of raw materials, distribution and handling by the consumer are taken into consideration. Therefore, the microbiological quality assurance of foods is not only a matter of control, but also of a careful design of the total process chain. Food industry has now generally adapted quality assurance systems and is implementing the Hazard Analysis Critical Control Point (IIACCP) concept. Rapid microbiological monitoring systems should be used in these cases. There is a need for rapid and simple microbiological tests which can be adapted to the technology and logistics of specific production processes. Traditional microbiological methods generally do not meet these high requirements. This paper discusses the tests, based on molecular biological principles, to detect and identify microbes in food-processing chains. Tests based on DNA technology are discussed, including in vitro DNA amplification like the polymerase chain reaction (PCR) method and identifications based on RFLP, RAPD and DNA fingerprinting analysis. PCR-based methodology can be used for the rapid detection of microbes in food manufacturing environments. In addition, DNA fingerprinting methods are suitable for investigating sources and routes of microbial contamination in the fl)od cycle.

Aberdeen Angus / bədi n ŋ əs/ noun an early maturing breed of beef cattle, which are naturally ho... more Aberdeen Angus / bədi n ŋ əs/ noun an early maturing breed of beef cattle, which are naturally hornless and usually black all over. Aberdeen Angus cattle usually have a rather small headed and a long deep body. They are highly valued for quality beef. abiotic abiotic / eibai| ɒtik/ adjective not relating to a living organism ć abiotic factors abiotic stress abiotic stress noun stress caused by environmental factors such as drought or extreme heat or cold, not by biological factors abiotic stress resistance abiotic stress resistance noun resistance in organisms to stress arising from non-biological causes such as drought abomasal ulcer abomasal ulcer / bəυmeis(ə)l lsə/ noun a disease common in both calves and adult cattle. Calves show poor growth and lose appetite. In rare cases, cows may bleed to death. abomasum abomasum / bəυ| meisəm/ noun the fourth stomach of a ruminant. ı omasum, reticulum, rumen abort abort verb 1. to stop a process or the development of something before it is finished, or to stop developing ć The flowers abort and drop off in hot, dry conditions, with no fruit developing. 2. to end a pregnancy in an animal and prevent the birth of young 3. to give birth before the usual end of a pregnancy (technical) Also called miscarry abortion abortion noun a situation when a pregnancy in a farm animal ends prematurely, generally as the result of a disease or infection (technical) abreast parlour abreast parlour /ə| brest pɑ lə/ noun a type of milking parlour where the cows stand side by side with their heads facing away from the milker. ı herringbone parlour, rotary parlour abscess abscess noun a painful swollen area where pus forms abscission abscission / b| siʃ(ə)n/ noun the shedding of a leaf or fruit due to the formation of a layer of cells between the leaf or fruit and the rest of the plant (NOTE: It occurs naturally in autumn, e.g. leaf fall, or at any time of the year in response to stress.) absorb absorb verb to take something in ć Warm air absorbs moisture more easily than cold air. ć Salt absorbs moisture from the air. absorption absorption noun 1. the process of taking in water, dissolved minerals and other nutrients across cell membranes 2. the taking into the body of substances such as proteins or fats which have been digested from food and enter the bloodstream from the stomach and intestines 3. the taking up of one type of substance by another, e.g. of a liquid by a solid or of a gas by a liquid

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A stage : An early stage in a thermosetting resin reaction characterised by linear structure solu... more A stage : An early stage in a thermosetting resin reaction characterised by linear structure solubility and fusibility of the material. dM Nak; kar ³ dM Nak; kardM bU gkñ ú gRbti kmµ C½ rbegá I tkM edAEdlsM Kal; eday lkç N³rlay ni glkç N³kM edArlayénTM rg; lI enEG' énrU bFatu. abalyn : A liquid resin that is a methyl ester of abietic acid; prepared by treating resin with methyl alcohol; used as a plasticiser. Ga)alI n ³ C½ rvtß ú ravEdlCaemTI leGEsÞ énGasI u tGab' Í eGTi cbgá eLI g edayRb®Bw tþ kmµ C½ rCamY yemTI lGal; ku l. eKeRbI vaCaFatu pli t)aø sÞ i c. Abegg's rule : An empirical rule, holding for a large number of elements that the sum of the maximum positive and negative valencies of an element equals eight. vi Fan Abegg ³ vi FanEp¥ kelI Bi esaFn_ EdleRbI sM rab; Fatu CaeRcI nEdl plbU kénva: Lg; vi C¢ manni gGvi C¢ manGti brmaénFatu esµ I nw gR)aM bI. Abel tester : A laboratory instrument used in testing the flash point of kerosine and other volatile oils having flash points below 49°C; the oil is contained in a closed cup which is heated by a fixed flame below and a movable flame above. ]bkrN_ etsþ Abel ³ ]bkrN_ Bi esaFn_ EdleRbI kñ ú gkareFV I etsþ cM Nu ccM NaM génekrU : sI u n ni geRbgehI repSg²eTotEdlmancM Nu ccM ehH eRkam 49 o C. eRbgenHRtU v)aneKdak; kñ ú gEkvbi TCi tehI yRtU vdu tkM edA edayGNþ atePø I gmi nERbRbY lenAxageRkamni gGNþ atePø I gERbRbY lenA xagelI. abinitio computation : Computation of the geometry of a molecule only from a knowledge of its composition and molecular structure as derived from the solution or the Schrödinger equation for the given molecule. karKNna abinitio ³ karKNnaFrNI maRténm: U elKu ledaykarsÁ al; smasPaB ni gTM rg; m: U elKu lrbs; vaEdl)anBI dM eNaHRsay b¤ BI smI kar Schrödinger. abney mounting : A modification of the Rowland mounting in which only the slit is moved to observe different parts of the spectrum. kEnø gdak; GabnI ³ kM ENERbkEnø gdak; Rowland Edlkñ ú genaHmanEt sñ amkat; b: u eNÑ aHEdlRtU vpø as; TI edI m,I Bi ni tüemI lEpñ kxu sKñ aéns,i ú c. absolute alcohol : Ethyl alcohol that contains no more than 1% water. Also known as anhydrous alcohol. Gal; ku lsu T § ³ eGTI lGal; ku lEdlmanbri maNTw kmi nelI sBI 1%. eKehAmüa: geTotfa Gal; ku ls ¶ Ü t. absolute boiling point : The boiling point of a substance expressed in the unit of an absolute temperature scale. cM Nu crM Bu Hdac; xat ³ cM Nu crM Bu HénsarFatu EdlKi tCaxñ aténmaRtdae an sI tu Nð PaBdac; xat. absolute configuration : The threedimensional arrangement of substituents around a chiral center in a molecule. Also known as absolute stereochemistry. rU bsNae andac; xat ³ kartM erobtamvi maRtbI énRku mCM nY sCM u vi jmNÐ l KI ra: l; kñ ú gm: U elKu l. eKehAmüa: geTotfa esþ er: GU KI mI dac; xat. absolute density : See absolute gravity. dg; sI u etdac; xat ³ emI l absolute gravity. absolute detection limit : The smallest amount of an element or compound that is detectable in or on a given sample; expressed in terms of mass units or numbers or atoms or molecules. lI mI tkarrkeXI jdac; xat ³ cM nY ntU cbM pu ténFatu b¤ smasFatu Edl GacrkeXI jkñ ú gPaKsM NakEdleRbI Ki tCaxñ atm: as b¤ cM nY n b¤ GatU m b¤ m: U elKu l. absolute gravity : Density or specific gravity of a fluid reduced to standard conditions; e.g. with gases, to 760 mmHg pressure and 0°C temperature. Also known as absolute density. RbCM u TM gn; dac; xat ³ dg; sI i u etrW RbCM u TM gn; énvtß ú ravEdlfycu HenAl½ kç-x½ NÐ sþ g; da ]TahrN_ sM rab; ]sµ ½ nenAsI tu Nð PaB 0 0 C ni gsM BaF 760 mmHg. eKehAmüa: geTotfa dg; sI u etdac; xat. absorption spectrum : The array of absorption lines and absorption bands which results from the passage of radiant energy from a continuous source through a cooler, selectively absorbing medium. s,i ú csM rU b ³ tM erobénbnÞ at; sM rU b ni gbnÞ HsM rU bEdlCalT § pl)anmk BI karqø gkat; énfamBlkaM rsµ I BI RbPBCab; qø gkat; Fu gRtCak; EdlCa mCÄdae ansM rU beRCI serI s. absorption tube : A tube filled with a solid absorbent and used to absorb gases and vapors. bM M Bg; sM rU b ³ bM Bg; EdlbM eBjedayvtß ú Fatu rw gEdlRsU b ni geRbI sM rab; RsU b]sµ ½ nni gcM hay. absorptive power : See absorptivity GM NacsM rU b ³ emI l absorptivity. absorptivity : The constant a in the Beer's law relation A = abc, where A is the absorbance, b the path length, and c the concentration of solution. Also known as absorptive power. Formerly known as absorbency index; absorption constant; extinction coefficient. PaBsM rU b ³ efr a kñ ú gTM nak; TM ngc,ab; ebo A = abc Edl a CasM rU besµ I b CaRbEvgKnø g ni g c CakM hab; énsU lu ysüú g. eKehAmüa: geTotfa GM NacsM rU b. BI mu neKsÁ al; CakM ri tsM rU b efrsM rU b emKu Nvi nas. abstraction reaction : A bimolecular chemical reaction in which an atom that is either neutral or charged is removed from a molecular entity. Rbti kmµ kat; bnß y ³ Rbti kmµ KI mI eTV m: U elKu lEdlkñ ú genaHGatU mNW t b¤ manbnÞ ú kRtU v)anpþ ac; ecjBI bNþ ú M m: U elKu l. acaroid resin : A gum resin from aloelike trees of the genus Xanthorrhoea in Australia and Tasmania; used in varnishes and inks. Also known as gum accroides; yacca gum. C½ rGakar: U GI u t ³ C½ rkavEdl)anBI ru kç Cati dU cRbTalknÞ ú yRkeBI énBY ksg; tU er: GaenAGU Rsþ alI ni gtasµ anI y: a ehI yRtU veRbI kñ ú gEvnI ni gTw kexµ A. eKehA müa: geTotfa C½ rGaRkU GI u t C½ ry: aka. accelerator mass spectrometer : A combination of a mass spectrometer and an accelerator that can be used to measure the natural abundances of very rare radioactive isotopes. acceptor : 1. A chemical whose reaction rate with another chemical increases because the other substance undergoes another reaction. 2. A species that accepts electrons protons electron pairs or molecules such as dyes. Fatu TTY l ³ !> Fatu KI mI Edlel,ÓnRbti kmµ CamY yFatu KI mI mY Y yeTotekI n eLI gedaysarEtsarFatu déTrgnU vRbti kmµ mY yeTot. @> RbePTEdl TTY lykeGLi cRtu g RbU tu g KU eGLi cRtu g b¤ m: U elKu ldU cCa l½ x. accumulator : See secondary cell GaKu y ³ emI l secondary cell. accuracy : The closeness of a measurement to the true value of what is being measured. Compare precision. PaBR)akd ³ PaBCi tbM pu ténkarvas; eTAnw g tM élBi ténGV I Edl)anvas;. eRbobeFob precision. acene : Any condensed polycyclic compound with fused rings in a linear arrangement: e.g. anthracene. GaEsn ³ smasFatu rgku gdg; kmµ Bhu vg; Edlmanvg; RtÚ vrM laykñ ú ñ ú gkar tM eroblI enEG'. ]TahrN_ Gg; RtaEsn. acetal resins : Linear synthetic resins produced by the polymerization of formaldehyde (acetal homopolymera) or of formaldehyde with trioxane (acetal copolymers); hard tough plastics used as substitutes for metals. Also known as polyacetals. C½ ¾ rGaestal; ³ C½ rsM eyaKlI enEG' Edlpli teLI gedayRbti kmµ b: U lI-Emkmµ énprma: l; edGI u t ¬ GU m: U b: U lI EmGaestal; ¦b¤ b: U lI Emkmµ énprm: al; edGI u tCamY yRTI Gu ksan ¬kU b: U lI EmGaestal; ¦ Ca)aø sÞ i crw gsV i teRbI CM nY s elah³. eKehAmüa: geTotfa b: U lI Gaestal;. acetaldehyde : See ethanal. Gaestal; edGI u t ³ emI l ethanal. acetate : One of two species derived from acetic acid. CH 3 COOH; one type is the acetate ion. CH 3 COO-; the second type is a compound whose structure contains the acetate ion such as ethyl acetate. Gaestat ³ RbePTmY ykñ ú gcM enamRbePTBI rEdlCaRsLayénGasI u t-GaesTi c CH 3 COOH. RbePTTI ! CaGaestatGI u y: u g CH 3 COO-RbePTTI @CasmasFatu EdlTM rg; rbs; vamanpÞ ú kGI u y: u gGaestatdU cCa GaesTI lGaestat. acetate dye : 1. Any of a group of waterinsoluble azo or anthroquinone dyes used for dyeing acetate fibers. 2. Any of a group of water-insoluble amino azo dyes that are treated with formaldehyde and bisulfate to make them watersoluble. l½ xGaestat ³ !> Rku mmY ycM nY nenAkñ ú gl½ xGasU b¤ Gg; RtU KI NU nmi n rlaykñ ú gTw kEdleRbI sM rab; RClk; srésGaestat. @>Rku mmY ycM nY nenA kñ ú gl½ xGamI NU GasU mi nrlaykñ ú gTw kEdl)anBI RbRBw tþ kmµ CamY y prm: al; edGI u t ni gb' Í s' u lpatedI m,I eGayRku mTaM genaHrlay kñ ú gTw k. acetate of lime : Calcium acetate made from pyroligneous acid and a water suspension of calcium hydroxide kM e)arGaestat ³ kal; süÚ mGaestatEdlekI tBI karkM edAGasI u tEdl)anmkBI bM Ni tbM pø ajni gkarGENþ tvi lvl; kñ ú gTw kénkal; süÚ mGI u Rdu ksI u t. acetone (propanone) : a colorless flammable volatile compound. CH 3 COCH 3 GaestU n¬RbU): aNU n¦ ³ smasFatu Kµ anBN' gayeqH ehI r manrU bmnþ CH 3 COCH 3. acetone glucose : See acetone sugar. Kø ú ykU sGaestU n ³ emI l acetone sugar. acetone number : A ratio used to estimate the degree of polymerization of materials such as drying oils; it is the weight in grams of acetone added to 100 grams of a drying oil to cause an insoluble phase to form. cM nY nGaestU n ³ pleFobEdleRbI sM rab;)a: n; RmaNkM ri tb: U lI Emkmµ én rU bFatu dU cCaeRbgs ¶ Ü t vaCaTM gn; Ki tCaRkaménGaestU nEdl)anbEnß melI 100 RkaméneRbgs ¶ Ú tedI m,I eGay)anpasmi nrlaymY yekI teLI g. acetone pyrolysis : Thermal decomposition of acetone into ketene. BI rU : lI sGaestU n ³ karbM EbkGaestU neTACaesEtn. RUPP Chemistry Dictionary acetone sugar : Any reducing sugar that contains acetone; examples are 1,2monoacetone-D-glucofuranose and 1,2,5,6-diace-toneD -glucofuranose. Also known as acetone glucose. sá rGaestU n ³ sá rerdu kmµ mY ycM nY nEdlmanpÞ ú kGaestU n ]TahrN_ !/@ m: U NU-GaestU n-D-Kø ú ykU hV ú yr: aNU s ni g!/@-%/^-DI GaestU n-D-Kø ú ykU Y hV ú yra: NU s. eKehAmü: ageTotfa Kø ú ykU sGaestU n. acetostearin : A general term for monoglycerides of stearic acid acetylated with acetic anhydride; used as a protective food coating and as plasticisers for waxes and synthetic resins to improve low-temperature characteristics. GaestU esþ GarI n ³ BaküTU eTAsM rab; m: U NU Kø I esrI ténGasI u tesþ Gari c ¬GaesTI Latkmµ ni gGanI RDi cGaesTi c¦eRbI CasarFatu karBarRsTab; elI ni gCasarFatu)aø sÞ i csM rab; sM eyaKC½ redI m,I eFV I eGayRbesI reLI gdl; lkç N³ sI tu Nð PaBTab². acetyl number : A measure of free hydroxyl groups in fats or oils determined by the amount of potassium hydroxide used to neutralise the...

Teaching Documents by Food Chemistry គីមីអាហារ

The paper proposes a study about the pasteurization units or equivalent (PU/PE) efficiency used i... more The paper proposes a study about the pasteurization units or equivalent (PU/PE) efficiency used in beverages industry. In good hygiene conditions, the juices chemical conservation is not necessary, because now it is made just by heating. The pasteurization is a very efficient method in the destruction of microorganisms, process which is timedepending. The efficiency of applying PU/PE can be proved by final product microbiological and physical-chemical analyses. The final goal of this paper is to find and apply a PU/PE which satisfied, in terms of time and temperature, the necessities of a good and healthy drink.

FOOD PROCESSING LABORATORY

National Center for Home Food Preservation (NCHFP) Website Current research-based recommendations... more National Center for Home Food Preservation (NCHFP) Website Current research-based recommendations for most methods of home food preservation. Scroll down left hand column for the desired information area. This site includes information and publications from the USDA, NCHFP,

Books by Food Chemistry គីមីអាហារ

Food Microbiology 478 Pages · 2009 · 9.33 MB · English

Benjamin K. Simpson, 2012

Food Biochemistry and Food Processing 901 Pages · 2012 · 12.66 MB · English by Benjamin K. Simpso... more Food Biochemistry and Food Processing
901 Pages · 2012 · 12.66 MB · English
by Benjamin K. Simpson
Food & Nutrition

This note on "Food Storage Technology" is based on the syllabus of B.Tech. (Food) 4 th year. I ha... more This note on "Food Storage Technology" is based on the syllabus of B.Tech. (Food) 4 th year. I have tried my best to collect and put together information as precisely as possible and there may be some mistakes as well. I would like to thank Mr. Tekraj Bastola for providing his note copy for the preparation of this digital version. This book is for educational purpose and there is no restriction in its use and distribution.

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FOOD PROCESSING LABORATORY

Food Microbiology 478 Pages · 2009 · 9.33 MB · English

Benjamin K. Simpson, 2012

Preventing enzymatic changes in food is another concern when preserving food. Enzymes are chemica... more Preventing enzymatic changes in food is another concern when preserving food. Enzymes are chemical substances found in all animals and plants. These enzymes aid in the maturing and ripening processes. If not destroyed or inactivated, enzymes cause changes in color, flavor and texture. In the canning process, enzymes are destroyed by heat. Canning temperatures for low-acid vegetables, meat and poultry in pressure canner. Canning temperature for fruits, tomatoes and pickles in water-bath canner. Cooking temperatures destroy most bacteria. Time required to kill bacteria decreases as temperature is increased. Warming temperatures prevent growth but allow survival of some bacteria. Some bacterial growth may occur. Many bacteria survive. Danger Zone. Temperatures in this zone allow rapid growth of bacteria and production of toxins by some bacteria. (Do not hold foods in this temperature zone for more than 2 or 3 hours .) Some growth of food-poisoning bacteria may occur. Cold temperatures permit slow growth of some bacteria that cause spoilage .** Freezing temperatures stop growth of bacteria, but may allow bacteria to survive. (Do not store food above 10 degrees F for more than a few weeks .) Recommended temperature for frozen foods. *USDA Keeping Food Safe to Eat, Home & Garden Bulletin, #182. **Do not store raw meats for more than 5 days or poultry, fish or ground meat for more than 2 days in the refrigerator.

The Technical Centre for Agricultural and Rural Cooperation (CTA) was established in 1983 under t... more The Technical Centre for Agricultural and Rural Cooperation (CTA) was established in 1983 under the Lomé Convention between the ACP (African, Caribbean and Pacific) Group of States and the European Union Member States. Since 2000, it has operated within the framework of the ACP-EC Cotonou Agreement. CTA's tasks are to develop and provide services that improve access to information for agricultural and rural development, and to strengthen the capacity of ACP countries to produce, acquire, exchange and utilise information in this area. CTA's programmes are designed to: provide a wide range of information products and services and enhance awareness of relevant information sources; promote the integrated use of appropriate communication channels and intensify contacts and information exchange (particularly intra-ACP); and develop ACP capacity to generate and manage agricultural information and to formulate ICM strategies, including those relevant to science and technology. CTA's work incorporates new developments in methodologies and cross-cutting issues such as gender and social capital. CTA is financed by the European Union.