Symposium on “prepared fresh vegetables and prepared food products” to be held at C.E.R.I.A. on 28th and 29th November 1990

1990 ◽  
Vol 11 (2) ◽  
pp. 185
Keyword(s):  
Food Products ◽  
Fresh Vegetables ◽  
Prepared Food

Soy Milks as a Dairy Milk Substitute in Prepared Food Products: Effects on Quality and Acceptability

2012 ◽  
Vol 40 (3) ◽  
pp. 255-266 ◽  
Author(s):  
Ruthann B. Swanson ◽  
Rebecca J. McKemie ◽  
Michael D. Sabrin ◽  
Paul J. Milly
Keyword(s):  
Food Products ◽  
Milk Substitute ◽  
Prepared Food ◽  
Dairy Milk

Flavour - a problem for the consumer or for the food producer?

1975 ◽  
Vol 191 (1102) ◽  
pp. 145-153 ◽  
Keyword(s):  
Large Scale ◽  
Raw Materials ◽  
Food Product ◽  
Food Products ◽  
Problem Area ◽  
Quality Properties ◽  
Important Principle ◽  
Food Producer ◽  
Food Product Development ◽  
Prepared Food

Optimization of flavour of industrially prepared food products is to a large extent a matter of preserving the flavour of the ingredient raw materials or of a freshly cooked item following the principle of the closer the resemblance, the better the flavour. This will be an increasingly important principle in the 1980s, particularly considering the continuously rising volume of industrial food preparation and of large-scale catering operations - developments which will make flavour preservation more difficult. In the 1980s, food product development and food production will to a larger extent be based on novel combinations of raw materials of a conventional or unconventional nature. The rationale behind these combinations is often the result of deliberations concerning primarily economy, nutrition, processing, and not always flavour. This may lead to quality properties which are not appreciated by the consumer. Recent applications of new protein sources in conventional food products have, in several cases, provided warning examples of what can happen. However, the technique of building up food products from conventional or new ingredients can be used for the benefit of quality such as flavour. This gives possibilities to steer flavour towards a desired goal by ingredient combination and processing at various stages of product preparation. Two types of important knowledge are needed before this can be done efficiently. One problem is that the role of various ingredients as flavour precursors is not yet known sufficiently, so the resulting flavour cannot be predicted. The other problem area lies within ‘consumer science’. We have little knowledge of what the consumer expects or wants of a food product, particularly if this is based on new ingredients or if the product is of an entirely new type. Therefore, these areas have to be studied and investigated for the benefit of both the consumer and the food producer in the 1980s.

Phytochemical composition and pharmacological impact of natural non-calorie sweetener- monk fruit (Siraitia grosvenorii): a review

2020 ◽  
Vol ahead-of-print (ahead-of-print) ◽  
Author(s):  
Shweta Suri ◽  
Deepika Kathuria ◽  
Anusha Mishra ◽  
Rajan Sharma
Keyword(s):  
Biochemical Characterization ◽  
Biological Activities ◽  
Pharmaceutical Preparations ◽  
Food Products ◽  
Bioactive Constituents ◽  
Content Type ◽  
Organoleptic Characteristics ◽  
Siraitia Grosvenorii ◽  
Biological Potential ◽  
Prepared Food

Purpose The purpose of this paper is to highlight the biological activities of low-calorie natural sweetener, i.e. monk fruit (Siraitia grosvenorii), which are associated with its bioactive constituents. Design/methodology/approach Recent investigations focused on biochemical characterization and nutraceutical potential of monk fruit (traditional Chinese perennial vine) have been critically reviewed. Also, the safety and influence of monk fruit on organoleptic characteristics of prepared food products have been documented. Findings Biochemistry of monk fruit revealed that mogrosides are the principal compounds responsible for the high-intensity sweetness in the monk fruit. The fruit induces several biological activities including anti-oxidative effect, hypoglycemic response, anti-allergic properties, anti-carcinogenic and anti-tissue damage activities. Attributing to great potential as a bio-functional sweetener in food products, monk fruit extract has been approved as Generally Regarded as Safe. Originality/value This paper highlights the biological potential of monk fruit opening the doors to future investigations for its utilization in products of commercial importance including food and pharmaceutical preparations.

scholarly journals Detection of Arcobacter spp. in food products collected from Sicilia region: A preliminary study

2018 ◽  
Vol 7 (2) ◽  
Author(s):  
Anna Maria Di Noto ◽  
Sonia Sciortino ◽  
Cinzia Cardamone ◽  
Cosimo Ciravolo ◽  
Concetta Napoli ◽  
...  
Keyword(s):  
Membrane Filtration ◽  
Food Products ◽  
Food Samples ◽  
Animal Origin ◽  
Human Consumption ◽  
Selective Enrichment ◽  
Negative Results ◽  
Fresh Milk ◽  
Fresh Vegetables ◽  
Preliminary Study

The aim of the study was to evaluate the occurrence of Arcobacter spp. in food samples collected from Sicilia region. A total of 91 food products of animal origin (41 meat, 17 fresh milk, 18 shellfish) and 15 samples of fresh vegetables, were examined by cultural method and confirmed by biochemical analysis and PCR methods. The detection of Arcobacter spp. was performed, after selective enrichment, on two selective agar plates: Arcobacter agar and mCCD (modified charcoal cefoperazone deoxycholate) agar supplemented with CAT (Cefoperazone, Amphotericin B and Teicoplanin). Arcobacter species were isolated using the membrane filtration technique. In 13 (14.3%) out of the 91 tested samples, the presence of Arcobacter spp. was found: the isolates were confirmed by multiplex PCR and identified as belonging to the species A. butzleri and A. cryaerophilus. The highest prevalence rate was observed in chicken meat (8.8%) followed by shellfish (3.3%). Negative results have been obtained for raw milks and vegetables samples. The preliminary study highlights the importance of this emerging pathogen and the need for further studies on its prevalence and distribution in different types of food for human consumption.

Inclusion of Ingredients and Traits Enrichment of Assorted Recipes with Nutri-Rich Powder

2020 ◽  
Vol 8 (2) ◽  
pp. 24-28
Author(s):  
Pushpanjali Mishra ◽  
◽  
Shraddha Shukla ◽  
Alka Gupta ◽  
Pragya Singh ◽  
...  
Keyword(s):  
Finger Millet ◽  
Food Products ◽  
Critical Difference ◽  
Overall Acceptability ◽  
Standard Procedures ◽  
Coarse Grains ◽  
Sensory Qualities ◽  
Indigenous Foods ◽  
Prepared Food ◽  
Β Carotene

The present study was carried to develop the enriched food products with the incorporation of nutri-rich powder and assess the sensory qualities of prepared food products. It was concerned with development of nutri-rich powder prepared from finger millet (Eleusine coracana),cauliflower leaves (BrassicaOleracea) and papaya (Carica papaya) leaves. Food materials,namakpara, laddoo, samosaand batiwere made by incorporation of nutri-rich powder, indigenous foods and served as treatments T1, T2 and T3 respectively, T0 without addition of dehydrated leaves and coarse grains served as control. Sensory evaluation was carried out. Data obtained were statistically analyzed by using analysis of variance (ANOVA), critical difference (CD). Amylose and amylopectin contents of indian finger millet starches ranged from 15.8 to 16.2% and 83.8 to 84.2% respectively.Chemical analysis of nutri-rich powder for mosisture(31.9%), ash(9.79gm), protein(37.7gm), fat(6.1gm) and fiber(13.9gm)content was done by using AOAC (2005) standard procedures. And calcium (415mg), vitamin C (185.38mg), Iron(73.6mg), β-Carotene (239.01μg), DPPH- 140.92%, TPC- 243.40mg. On the basis of findings, it was observed that T1, T2 was found to be best with regards to flavour and taste and overall acceptability. In nutshell it can be concluded that indigenous foods can be integrated in the preparation of different food products to improve their sensory acceptability.

scholarly journals Diversifikasi Produk Olahan Jagung Manis Sebagai Upaya Peningkatan Nilai Tambah Bagi Petani Jagung di Daerah Wisata Pasir Panjang-Singkawang

2018 ◽  
Vol 1 (1) ◽  
pp. 17
Author(s):  
Maherawati Maherawati ◽  
Sarbino Sarbino
Keyword(s):  
Community Service ◽  
Sweet Corn ◽  
Economic Value ◽  
Value Added ◽  
Ice Cream ◽  
Food Products ◽  
Added Value ◽  
West Kalimantan ◽  
Fresh Vegetables ◽  
Corn Processing

Pasir Panjang Beach Singkawang is a famous tourist area in West Kalimantan and is one of the corn crops center in Singkawang city. Sweet corn bought as souvenir in the form of fresh vegetables or processed simply into roasted/boiled corn. Corn has not been utilized optimally for various types of food products. To increase the added value of sweet corn for farmers carried out by diversifying corn processing into ice cream, yogurt, and pudding. This activity partner is 35 people member of PKK Group RT 02/06 Kelurahan Sedau, Kecamatan South Singkawang, Singkawang City and Lirang I Farmer Group of Singkawang City. Introduction of technology was done by giving corn processing lectures and the practice of making ice cream, yogurt, and corn pudding. This community service activities can increase the partner's knowledge on corn processing diversification and give the value added of corn. This activity has potensially increased the economic value of corn that will affect the welfare of the community.

scholarly journals COMMODITY STRUCTURE OF EXPORT AND IMPORT OF AGRICULTURAL AND FOOD PRODUCTS

2019 ◽  
pp. 78-87
Author(s):  
Liydmila KYSH
Keyword(s):  
Food Products ◽  
Agricultural Products ◽  
The European Union ◽  
Foreign Markets ◽  
Global Trends ◽  
Agrarian Sector ◽  
Current State ◽  
Trading Partners ◽  
Prepared Food ◽  
The Eu

In the article we analyze the state of development of the domestic agrarian sector of the economy and the tendency of the formation of export batches of products. The current pace of development of the agrarian sector shows that the production of agricultural products is growing faster than the growth of domestic demand, which necessitates the search for new trading partners. This provides an opportunity for expanding foreign markets, receiving currency revenues into the country's economy. We analyzed the commodity structure of the export and import of agricultural and food products. The top 10 agro-food export and import products for 2018 are identified. We have investigated the specifics of trade in agrarian products with the countries of the European Union. We found that the main products of Ukrainian agroexport, which were put on the EU market are cereals and oilseeds. Growth of exports to the EU countries also occurred due to an increase in the supply of niche, processed and prepared food products. As a result of our research, we analyzed the current state of agricultural markets and found that global trends in food consumption (population growth) and non-food use of oilseeds (feed and biodiesel), causes the problem of internal satisfaction of individual needs in many countries of the world, causes significant investments in this branch in Ukraine.

scholarly journals ORGANOLEPTIC OF FOOD PRODUCTS MADE FROM GUDE BEAN (Cajanus cajan)

2021 ◽  
Vol 2 (1) ◽  
pp. 38-48
Author(s):  
Alwi Smith ◽  
Kristin Sangur
Keyword(s):  
Descriptive Analysis ◽  
Sampling Technique ◽  
Food Products ◽  
Soy Sauce ◽  
Sweet Potatoes ◽  
The People ◽  
Good Taste ◽  
Fresh Vegetables ◽  
Nutritional Needs ◽  
Made In

The use of local bean as an alternative food to meet the community's nutritional needs has been widely practised by society. One of the popular local beans in Kisar Island, Southwestern Maluku community, is gude bean. The people of Kisar Island have used gude beans and sweet potatoes to make traditional food, namely kolak (sweet compote), while the young pods are used as fresh vegetables. Gude bean can be used as a functional food such as gude essence, sweetened condensed milk, and soy sauce. The research objective was to determine the organoleptic assessment of food products from gude beans. Three sterile food products using gude beans were made in this research. The organoleptic tests were conducted on the Kisar community. Organoleptic panellists were fifteen (15) people originally from Kisar Island who live in Ambon city. Panellists were selected using a purposive sampling technique because they originally from Kisar Island know the nature of gude beans, like gude beans, have consumed gude beans. Descriptive analysis techniques were used as data analysis. The results showed that gude essence, milk, and soy sauce products had good taste, colour, texture, and aroma and were acceptable for consumption. This organoleptic test showed that the Kisar community could accept the gude bean food products.

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