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Sugar is an important ingredient in many food and drink applications but liquid sweeteners or syrups possess additional applications, benefits and properties. Among the common viscous carbohydrate - based liquids – syrups are honey, corn... more
Sugar is an important ingredient in many food and drink applications but liquid sweeteners or syrups possess additional applications, benefits and properties.
Among the common viscous carbohydrate - based liquids – syrups are honey, corn syrup, invert sugar and molasses and others. In order to understand how the liquid sweeteners differ from the solid sweeteners (granulated sugars), it is imperative to understand the chemistry of them. Of course, sucrose as a disaccharide of glucose and fructose possesses a relative sweetness of 100 as a base for all other sweeteners. But liquid sugars or syrups are differentiating in chemical structure and functional properties from the competitive granulated sugar (Anderson, 1997).
Among the common viscous carbohydrate - based liquids – syrups are honey, corn syrup, invert sugar and molasses and others. In order to understand how the liquid sweeteners differ from the solid sweeteners (granulated sugars), it is imperative to understand the chemistry of them. Of course, sucrose as a disaccharide of glucose and fructose possesses a relative sweetness of 100 as a base for all other sweeteners. But liquid sugars or syrups are differentiating in chemical structure and functional properties from the competitive granulated sugar (Anderson, 1997).
Honey is a popular sweet product which is going back to linguistic borders and nowadays more than a million tons of honey is produced all over the world per year. Defining honey invokes our memories from the time of schooling goes as the... more
Honey is a popular sweet product which is going back to linguistic borders and nowadays more than a million tons of honey is produced all over the world per year.
Defining honey invokes our memories from the time of schooling goes as the most outstanding of the hive products. It can be define as sugar-like sweetener collected by bees from flowers and live plants after modifying it in their wax combs.
Honey is 100% natural product labeled often by the American Honey Legislation as “pure” honey (National Honey Board, 2010). It takes its originality in nectar a super solution made by flower plunks attractable for insects to visit the flower effecting pollination.
The nectar is an outstanding energy source for the bees since it contains simple sugars such as glucose, fructose, sucrose and others. It is also, bursts with vitamins, minerals, enzymes, amino acids and other compounds such as organic acids and aromatic matters.
Defining honey invokes our memories from the time of schooling goes as the most outstanding of the hive products. It can be define as sugar-like sweetener collected by bees from flowers and live plants after modifying it in their wax combs.
Honey is 100% natural product labeled often by the American Honey Legislation as “pure” honey (National Honey Board, 2010). It takes its originality in nectar a super solution made by flower plunks attractable for insects to visit the flower effecting pollination.
The nectar is an outstanding energy source for the bees since it contains simple sugars such as glucose, fructose, sucrose and others. It is also, bursts with vitamins, minerals, enzymes, amino acids and other compounds such as organic acids and aromatic matters.
New product and process development is the lifeblood of every food company with high expectations. Thousands of new products are introduced every year in the market. The history of paper-like (thin) fillo dough is lengthy and largely... more
New product and process development is the lifeblood of every food company with high expectations. Thousands of new products are introduced every year in the market. The history of paper-like (thin) fillo dough is lengthy and largely obscure, but is not clear whether a curious person figured out that adding water to flour and stretching the dough changed into film "paper" like product that can be used as wrapping foodstuff and offered a pleasurable flavor and crunchy eating attitude. The objectives of this case were to research and develop new bakery "country style" dough as a food and wrapping material and a process advantageous to competitors' similar product quality. Two processes, an extrusion and a process by extension "pulling" were examined by leveraging the company's internal and our external technology and engineering expertise. The net results were the development of a "country style" bakery dough product that would offer the right price and quality for and deliver a great pleasure to consumers. In any case, the panelist's and consumer's opinions were largely unanimous that the developed products certainly functioned better in food applications, handled better and were much preferable to the consumers.
The tenet “Let food be thy medicine and medicine be thy food” espoused by Hippocrates nearly 2500 years ago, is receiving renewed interest. In particular, there has been an explosion of consumer interest in disease prevention and health... more
The tenet “Let food be thy medicine and medicine be thy food” espoused by Hippocrates nearly 2500 years ago, is receiving renewed interest. In particular, there has been an explosion of consumer interest in disease prevention and health promotion enhancing the role of so-called functional, pharmaceutical or medical foods. However, all foods are functional as they provide nutritive value, but the term functional has adopted a different connotation – that of providing additional physiologically active components, either from plant, animal and/or microbial origin. Although a plethora of biologically active ingredients have been identified in this regard, this presentation focuses on probiotic foods and the ability of probiotic bacteria to modulate these functional attributes to prevent diseases and promote health to consumers. During the last 10 years many probiotic bacterial strains have been studied and commercialized. Among them, bacillus strains (e.g. coagulance GBI-30 6086) has been shown by clinical studies that influence the intestinal microflora controlling toxic microbial activities. However probiotic products are common in Japan and Europe while United States lies behind. Advanced research in the probiotic area revealed the physiological role, mechanism of actions and extent of applications to bakery products.
Food macromolecules are commonly used as ingredients in several food product formulations changing their viscosity and consequently changing the flow properties of the food systems and giving the products distinct functional properties,... more
Food macromolecules are commonly used as ingredients in several food product formulations changing their viscosity and consequently changing the flow properties of the food systems and giving the products distinct functional properties, i.e. desirable texture and sensorial characteristics. Their use in the food and pharmaceutical areas has been in an increased rate the last years. Hydrocolloids play an important role in microencapsulation of bioactive compounds and in controlling rheological properties of the food. Searching and knowing the relation between the individual components of these systems, the resulting microscopic structure and ultimately their rheological properties can determine their functional activity and find better applications. Therefore, it is a challenge to link macroscopic properties of materials with their structural conformation. However, molecular modelling offers the opportunity to allow the exploration of new applications for food polymeric systems. Studying molecular dynamics simulations, we investigate how the stiffness of the chains affects the formation of a percolated space-filling network. Experimental rheological data for polymeric solutions with different persistence length, in practice describes the polymer flexibility.
An increased interest in the potential use of nanotechnology applications in the agriculture and food (agro food). Nanotechnology-enabled products can be broadly defined as products derived from materials at scales of dimensions measuring... more
An increased interest in the potential use of nanotechnology applications in the agriculture and food (agro food). Nanotechnology-enabled products can be broadly defined as products derived from materials at scales of dimensions measuring less than 100 nm. At this scale, in particular, nanomaterials often exhibit different thermodynamic, magnetic and optical properties than their bulk counterparts. These singular properties have opened the door to the development of new applications in the agro-food sectors. In agriculture and food, a wide range of nanotechnology applications are b e i n g developed and commercialized with different goals, r a n g i n g from improved food safety to r e d u c e d agricultural inputs, enhanced packaging and improved processing and nutrition. The scope is to pr omot e potential sustainable agriculture and deliver better foods. The rapid emergence of nanotech applications in f o o d products has raised a number of ethical concerns, especially in OECD countries, ranging from possible health risks of consuming nano-enabled products, to their effects on the environment. This is especially true for food and agricultural applications, where public acceptance is critical, as seen in the continuing concerns of genetically modified (GM) food. The objective of this review study is to provide a pr of essional view of the wider implications for the growth of agro-food nanotechnology with the goal of helping policy makers anticipate the emerging challenges posed by these technologies. This article does not claim to provide a comprehensive analysis of the agro-f ood sector, but rather present a synthetic view of the policy issues in this specific area of nanotechnology development.
Research Interests:
Researchers throughout the world have demonstrated innovative research and development in the area of food nano-science and nanotechnology. Focusing primarily on the United States, Europe, and Asia, this presentation will highlight some... more
Researchers throughout the world have demonstrated innovative research and development in the area of food nano-science and nanotechnology. Focusing primarily on the United States, Europe, and Asia, this presentation will highlight some of this exciting research ranging from food safety applications to nutrient delivery systems. Nano ingredients have crept their way into the food industry sector resulting in many improved products affecting our daily life. This will explore the depth and breadth of nanotechnology in today's food products and offer a glimpse into technological advances that could not expect in the back days. Some examples of the nanoscience applications are the following: (i) emerging applications for food system sustainability (UVC shows potential for improving the quality and safety of liquid dairy product); (ii) greener techniques for the synthesis of nanoparticles using plant extracts, enzymes, bacteria, biodegradable polymers, and others (it illustrates how extracts from plants—green tea, sunflowers, coffee, fruit, etc. have emerged as possible substitutes that can replace toxic substances normally used to make the nanoparticles); (iii) implications for consumer safety and regulatory controls (the challenge of measuring what remains as "added nano" in food when eaten); (iv) current and emerging applications in nutrition bioavailability (nano-delivered alpha-tocopherol); (v) applications of nanoscience in food contact materials (potential benefits and risks); (vi) the application of a dynamic in vitro gastrointestinal model (studied the behaviour of nanosized layered double hydroxides); and (vii) consumer perceptions (cation, risk communication). However, as this summary shows, one of the defining features of nanotechnology in the food sector appears to be the emphasis on building structures on the nanoscale rather than on just understanding their properties (which was a major focus of more traditional disciplines).
Research Interests:
Nanotechnology is the “understanding and control of matter at dimensions of roughly 1 to 100 nm”, where unique phenomena enable novel applications. Nanotechnology is the first major worldwide research initiative of the 21st century. The... more
Nanotechnology is the “understanding and control of matter at dimensions of roughly 1 to 100 nm”,
where unique phenomena enable novel applications.
Nanotechnology is the first major worldwide research initiative of the 21st century. The application of
nanotechnology (NT) to the agricultural and food industries was first addressed by the United States
Department of Agriculture in its roadmap published in September 2003. It is now emerging as a
rapidly evolving field with a potential to revolutionize agriculture and food systems, across the entire
agricultural value chain, along with other emerging technologies such as biotechnology, to
complement conventional agricultural technologies. However, to make an impact on the rural
economy, it is important to recognize that this new technology needs to be extended beyond the farm
to all the links across the entire agricultural value chain. The key role of this technology is also
envisaged in agri-biotechnology in the areas of gene delivery, gene expressions, gene sequencing,
gene therapy, gene regulation, DNA targeting, DNA extraction, DNA hybridization, fingerprints for
DNA and RNA detection, cell probes, specific targeting, cell sorting and bio-imaging, single-cellbased
assay, drug delivery, tissue engineering, proteomics and nanobiogenomics.
This study focuses on the potential of nanotechnology in agri-food and food health including the
development of nanoparticles for food applications.
where unique phenomena enable novel applications.
Nanotechnology is the first major worldwide research initiative of the 21st century. The application of
nanotechnology (NT) to the agricultural and food industries was first addressed by the United States
Department of Agriculture in its roadmap published in September 2003. It is now emerging as a
rapidly evolving field with a potential to revolutionize agriculture and food systems, across the entire
agricultural value chain, along with other emerging technologies such as biotechnology, to
complement conventional agricultural technologies. However, to make an impact on the rural
economy, it is important to recognize that this new technology needs to be extended beyond the farm
to all the links across the entire agricultural value chain. The key role of this technology is also
envisaged in agri-biotechnology in the areas of gene delivery, gene expressions, gene sequencing,
gene therapy, gene regulation, DNA targeting, DNA extraction, DNA hybridization, fingerprints for
DNA and RNA detection, cell probes, specific targeting, cell sorting and bio-imaging, single-cellbased
assay, drug delivery, tissue engineering, proteomics and nanobiogenomics.
This study focuses on the potential of nanotechnology in agri-food and food health including the
development of nanoparticles for food applications.
Research Interests:
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle technology usually works by combining... more
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or
controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle
technology usually works by combining more than one processing approach. Such approaches can be
thought of as "hurdles". The right combination of “hurdles” can ensure that all pathogens are
eliminated or rendered harmless in the final products.
Foods are preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal,
fermentation, adding various preservatives, and others. Often these methods are applied in
combinations. The parameters of these traditional methods have been defined as F, t, aw, pH, Eh,
competitive flora, etc. Effective limits of these factors for microbial growth, survival, and death were
established. Food preservation and also food quality depends in most cases on the empirical and now
more often on the deliberate and intelligent application of combined preservative
methodologies/processes called “hurdles” technologies. It is, also, obvious that future food
preservation methodologies such as high hydrostatic pressure, high-intensity pulsed electric fields,
high-intensity pulsed light, oscillating magnetic fields as well as food irradiation are more effective in
combination. Thus, “hurdles” technology may be the key to food preservation in the future.
Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion,
and stress reactions of microorganisms, have been recognized to be of significant important and are
increasingly studied.
controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle
technology usually works by combining more than one processing approach. Such approaches can be
thought of as "hurdles". The right combination of “hurdles” can ensure that all pathogens are
eliminated or rendered harmless in the final products.
Foods are preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal,
fermentation, adding various preservatives, and others. Often these methods are applied in
combinations. The parameters of these traditional methods have been defined as F, t, aw, pH, Eh,
competitive flora, etc. Effective limits of these factors for microbial growth, survival, and death were
established. Food preservation and also food quality depends in most cases on the empirical and now
more often on the deliberate and intelligent application of combined preservative
methodologies/processes called “hurdles” technologies. It is, also, obvious that future food
preservation methodologies such as high hydrostatic pressure, high-intensity pulsed electric fields,
high-intensity pulsed light, oscillating magnetic fields as well as food irradiation are more effective in
combination. Thus, “hurdles” technology may be the key to food preservation in the future.
Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion,
and stress reactions of microorganisms, have been recognized to be of significant important and are
increasingly studied.
Research Interests:
Food nanotechnology is an emerging area which opens new possibilities for the food and nutrition industry. Nanotechnology applications in the food industry are many such as to detect bacteria, produce stronger flavors, better appearance,... more
Food nanotechnology is an emerging area which opens new possibilities for the food and nutrition industry. Nanotechnology applications in the food industry are many such as to detect bacteria, produce stronger flavors, better appearance, quality, nutrition and safety. In general, legislation for the regulation of nanotechnology in food is varied among continents. The nanotechnology promises to provide many benefits to consumers introducing innovations in the food industry at an immense speed, but health uncertainty concerns must be taken into consideration. Nanotechnology can extend the self-life of foods, improve the nutrition aspects, alert the consumers for contaminated or spoiled foods, improve food packaging, and replace chemical for natural preservatives. In this study we will discuss some of the potentially beneficial effects nanotechnology-enabled innovations could have on foods and, subsequently, on human health. Food applications of nanotechnology opportunities and challenges are: Processed nanostructure-textured foods (e.g. less use of fat and emulsifiers); nanocarrier systems for delivery of nutrients and supplements (forms of liposomes or biopolymer-based nanoencapsulated substances); organic nanosized additives (for food supplements and animal feed); inorganic nanosized additives (for food, health food, and animal feed); food packaging applications (e.g. plastic polymers containing or coated with nanomaterials for improved mechanical or functional properties); nanocoatings on food contact surfaces (for barrier or antimicrobial properties); surface-functionalized nanomaterials; nanosized agrochemicals; nanosensors (for food labeling); and water decontamination
Research Interests:
Considering the fact that in the last decade a large number of consumers are turns to food for health and wellness issues, challenges can vary based on applications. For this reason, food product designers try to address possible... more
Considering the fact that in the last decade a large number of consumers are turns to food for health and wellness issues, challenges can vary based on applications. For this reason, food product designers try to address possible innovation challenges and solutions when looking to functional ingredients for various food applications. Regarding the former, we can say that applying function functionality to a food or beverage product is both a science and an art technology. Some trending nutritional and health ingredients include the incorporation of pre and pro-biotics, omega-3, phytosterol, antioxidants, etc. The purpose of this study is to outline four keys to success in developing functional products. The functional products must be: (i) experiential delivering positive experience to consumers; (ii) intuitive meaning not relying on behavior changes; (iii) safe; and (iv) based on validated science. However, a functional food has to be designed so that to deliver a targeted functional benefit as well as two core plus consumer expectations: taste and convenience.
Research Interests:
Nanotechnology revealed a wide range of challenges, as well as many opportunities in the last few years. Nano informatics, a new promised area, has recently emerged to new opportunities. Nano informatics is a new promise that could... more
Nanotechnology revealed a wide range of challenges, as well as many opportunities in the last few years. Nano informatics, a new promised area, has recently emerged to new opportunities. Nano informatics is a new promise that could accelerate research and development in Nano medicine. As happened to other fields. In other words, nanoinformatics is the science and practice of determining which information is relevant to the nanoscale science and engineering fields developing and implementing effective mechanisms for collecting, validating, storing, sharing, analyzing, modeling, and applying that information. However, there is an unlimited number of applications in medicine and pharmaceutical fields. Data for nanomaterials named " Nano-Data " include their physicochemical and structural properties, environmentally related properties/parameters, toxicity behavior, processing information/data, production levels and environmental releases and others.So, in this paper, we will review Nano informatics and we ll try to know it better by describing its origins and the problems it addresses and give some examples of the current research initiatives and informatics resources.
Research Interests:
The 21st century, referred to consumers, looks to innovation technologies for food information and education as well as shopping convenience and product and cost quality. Innovation touches every aspect to the food industry, from product... more
The 21st century, referred to consumers, looks to innovation technologies for food information and education as well as shopping convenience and product and cost quality. Innovation touches every aspect to the food industry, from product formulation to consumer engagement, from sourcing and sustainability to brand development. The objective of this study is to provide a platform to explore the frontiers of innovation for small and large food companies. Thus, it will adapt the proven vision events formulas in a comprehensive presentation and discussion. In other words, it will review how food companies are using open, destructive and durable innovation technologies to get ahead and stay ahead and look around for more inspiration on innovation. With concerns about health, nutrition and sustainability rising up to consumer agenda, we' ll examine growth in special segments and review possible solutions to accelerate successful strategies that address market changes and fuel profitable growth.
Research Interests:
A two-fluid model of turbulence is presented and applied to flow in tundishes. The original fluid is modelled as a real power-law fluid, where we define the coefficients k and n of it. The problem was solved for isothermal and... more
A two-fluid model of turbulence is presented and applied to flow in tundishes. The original fluid is modelled as a real power-law fluid, where we define the coefficients k and n of it. The problem was solved for isothermal and non-isothermal conditions of continuous casting (CC) tundish. Transport equations are solved for the variables of each fluid, and empirical relations from prior works are used to compare the model results.
For the calculated real fluid, we compare the classic k-ε turbulence model and the new promised two scale k-ε turbulence model in isothermal and non-isothermal conditions.
We optimize our results by presenting a new estimation in mass transfer rate calculation and in the intermittency factor, which the last provides a measure of the extent of turbulence in the tundish. Finally, we defined then two-fluid empirical coefficients cf, ch, cm for a real non-isothermal fluid.
For the calculated real fluid, we compare the classic k-ε turbulence model and the new promised two scale k-ε turbulence model in isothermal and non-isothermal conditions.
We optimize our results by presenting a new estimation in mass transfer rate calculation and in the intermittency factor, which the last provides a measure of the extent of turbulence in the tundish. Finally, we defined then two-fluid empirical coefficients cf, ch, cm for a real non-isothermal fluid.
Research Interests:
A theoretical study of the interaction term in the two-fluid model equations is presented. The relevant Navier–Stokes equation is volume-integrated in a control volume fixed in a field of dispersed twophase flow; then it is... more
A theoretical study of the interaction term in the two-fluid model equations is presented. The relevant
Navier–Stokes equation is volume-integrated in a control volume fixed in a field of dispersed twophase
flow; then it is time-integrated. An expression for the interaction term is obtained in the limit of
infinitesimal control volume, which rigorously fits to the two-fluid model equation based on average
time. The basic equations and all the different combinations types of food phases (solid, liquid, gas)
are presented. Two-fluid model of turbulence is presented and applied to food processing. The fluids
are defined as turbulent and non-turbulent. Transport equations are solved for the variables of each
fluid, and empirical relations, established in prior work, are used to express interchange of mass and
momentum at the interface. Gradient-diffusion flux is considered an intra-fluid source of turbulence. A
critical comparison is made between the results based on the application of this model and the
conventional k-e model. Such results include velocity vectors, effective viscosity and tracer
dispersion. In addition, the two-fluid model predicts spatial distribution of the intermittency factor,
which provides a measure of the extent of turbulence in the food processing.
Navier–Stokes equation is volume-integrated in a control volume fixed in a field of dispersed twophase
flow; then it is time-integrated. An expression for the interaction term is obtained in the limit of
infinitesimal control volume, which rigorously fits to the two-fluid model equation based on average
time. The basic equations and all the different combinations types of food phases (solid, liquid, gas)
are presented. Two-fluid model of turbulence is presented and applied to food processing. The fluids
are defined as turbulent and non-turbulent. Transport equations are solved for the variables of each
fluid, and empirical relations, established in prior work, are used to express interchange of mass and
momentum at the interface. Gradient-diffusion flux is considered an intra-fluid source of turbulence. A
critical comparison is made between the results based on the application of this model and the
conventional k-e model. Such results include velocity vectors, effective viscosity and tracer
dispersion. In addition, the two-fluid model predicts spatial distribution of the intermittency factor,
which provides a measure of the extent of turbulence in the food processing.
Research Interests:
Nanotechnology is the “understanding and control of matter at dimensions of roughly 1 to 100 nm”, where unique phenomena enable novel applications. Nanotechnology is the first major worldwide research initiative of the 21st century. The... more
Nanotechnology is the “understanding and control of matter at dimensions of roughly 1 to 100 nm”,
where unique phenomena enable novel applications.
Nanotechnology is the first major worldwide research initiative of the 21st century. The application of
nanotechnology (NT) to the agricultural and food industries was first addressed by the United States
Department of Agriculture in its roadmap published in September 2003. It is now emerging as a
rapidly evolving field with a potential to revolutionize agriculture and food systems, across the entire
agricultural value chain, along with other emerging technologies such as biotechnology, to
complement conventional agricultural technologies. However, to make an impact on the rural
economy, it is important to recognize that this new technology needs to be extended beyond the farm
to all the links across the entire agricultural value chain. The key role of this technology is also
envisaged in agri-biotechnology in the areas of gene delivery, gene expressions, gene sequencing,
gene therapy, gene regulation, DNA targeting, DNA extraction, DNA hybridization, fingerprints for
DNA and RNA detection, cell probes, specific targeting, cell sorting and bio-imaging, single-cellbased
assay, drug delivery, tissue engineering, proteomics and nanobiogenomics.
This study focuses on the potential of nanotechnology in agri-food and food health including the
development of nanoparticles for food applications.
where unique phenomena enable novel applications.
Nanotechnology is the first major worldwide research initiative of the 21st century. The application of
nanotechnology (NT) to the agricultural and food industries was first addressed by the United States
Department of Agriculture in its roadmap published in September 2003. It is now emerging as a
rapidly evolving field with a potential to revolutionize agriculture and food systems, across the entire
agricultural value chain, along with other emerging technologies such as biotechnology, to
complement conventional agricultural technologies. However, to make an impact on the rural
economy, it is important to recognize that this new technology needs to be extended beyond the farm
to all the links across the entire agricultural value chain. The key role of this technology is also
envisaged in agri-biotechnology in the areas of gene delivery, gene expressions, gene sequencing,
gene therapy, gene regulation, DNA targeting, DNA extraction, DNA hybridization, fingerprints for
DNA and RNA detection, cell probes, specific targeting, cell sorting and bio-imaging, single-cellbased
assay, drug delivery, tissue engineering, proteomics and nanobiogenomics.
This study focuses on the potential of nanotechnology in agri-food and food health including the
development of nanoparticles for food applications.
Research Interests:
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle technology usually works by combining... more
Hurdle technology is a method of ensuring that pathogens in food products can be eliminated or
controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle
technology usually works by combining more than one processing approach. Such approaches can be
thought of as "hurdles". The right combination of “hurdles” can ensure that all pathogens are
eliminated or rendered harmless in the final products.
Foods are preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal,
fermentation, adding various preservatives, and others. Often these methods are applied in
combinations. The parameters of these traditional methods have been defined as F, t, aw, pH, Eh,
competitive flora, etc. Effective limits of these factors for microbial growth, survival, and death were
established. Food preservation and also food quality depends in most cases on the empirical and now
more often on the deliberate and intelligent application of combined preservative
methodologies/processes called “hurdles” technologies. It is, also, obvious that future food
preservation methodologies such as high hydrostatic pressure, high-intensity pulsed electric fields,
high-intensity pulsed light, oscillating magnetic fields as well as food irradiation are more effective in
combination. Thus, “hurdles” technology may be the key to food preservation in the future.
Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion,
and stress reactions of microorganisms, have been recognized to be of significant important and are
increasingly studied.
controlled in order firstly to be safe for consumption and secondly to extend their shelf life. Hurdle
technology usually works by combining more than one processing approach. Such approaches can be
thought of as "hurdles". The right combination of “hurdles” can ensure that all pathogens are
eliminated or rendered harmless in the final products.
Foods are preserved by heating, chilling, drying, salting, conserving, acidification, oxygen-removal,
fermentation, adding various preservatives, and others. Often these methods are applied in
combinations. The parameters of these traditional methods have been defined as F, t, aw, pH, Eh,
competitive flora, etc. Effective limits of these factors for microbial growth, survival, and death were
established. Food preservation and also food quality depends in most cases on the empirical and now
more often on the deliberate and intelligent application of combined preservative
methodologies/processes called “hurdles” technologies. It is, also, obvious that future food
preservation methodologies such as high hydrostatic pressure, high-intensity pulsed electric fields,
high-intensity pulsed light, oscillating magnetic fields as well as food irradiation are more effective in
combination. Thus, “hurdles” technology may be the key to food preservation in the future.
Furthermore, basic aspects of “hurdles” technology including, e.g. homeostasis, metabolic exhaustion,
and stress reactions of microorganisms, have been recognized to be of significant important and are
increasingly studied.
Research Interests:
Consumers more and more believe that foods can contribute directly to their health and wellness. Of course, today foods are not intended to only satisfy hunger and to provide necessary nutrients for humans but also to prevent... more
Consumers more and more believe that foods can contribute directly to their health and wellness. Of
course, today foods are not intended to only satisfy hunger and to provide necessary nutrients for
humans but also to prevent nutrition-related diseases and improve physical and mental well-being of
the consumers. In this regard, functional foods play an outstanding role. The increasing demand on
such foods can be explained by the increasing cost of healthcare, the steady increase in life
expectancy, and the desire of older people for improved quality of their later years. The development
and commerce of these products is complex, expensive and risky, as special requirements should be
taken into consideration. Besides potential technological obstacles, legislative aspects, as well as
consumer demands need to be examined, too. This paper offers a brief overview of the current
functional/nutraceutical food market situation in USA, Japan and European countries completed with
some studies on bakery product potential, e.g. functional breads. It explores the main challenges of
such product development focusing on the different factors determining the acceptance of
functionality. Furthermore, it discusses some prominent types of these food products with specific function functionality in the human body such as phytosterols omega-3, and probiotics so that to be
bio-available and in acceptable quantity.
course, today foods are not intended to only satisfy hunger and to provide necessary nutrients for
humans but also to prevent nutrition-related diseases and improve physical and mental well-being of
the consumers. In this regard, functional foods play an outstanding role. The increasing demand on
such foods can be explained by the increasing cost of healthcare, the steady increase in life
expectancy, and the desire of older people for improved quality of their later years. The development
and commerce of these products is complex, expensive and risky, as special requirements should be
taken into consideration. Besides potential technological obstacles, legislative aspects, as well as
consumer demands need to be examined, too. This paper offers a brief overview of the current
functional/nutraceutical food market situation in USA, Japan and European countries completed with
some studies on bakery product potential, e.g. functional breads. It explores the main challenges of
such product development focusing on the different factors determining the acceptance of
functionality. Furthermore, it discusses some prominent types of these food products with specific function functionality in the human body such as phytosterols omega-3, and probiotics so that to be
bio-available and in acceptable quantity.
Research Interests:
Samples of coated and uncoated chicken meats (fried and/or baked) were prepared from various cuts (leg and breast). Five batters and a breading coating sample are evaluated against a non coated sample for physicochemical and sensory... more
Samples of coated and uncoated chicken meats (fried and/or baked) were prepared from various cuts (leg and breast). Five batters and a breading coating sample are evaluated against a non coated sample for physicochemical and sensory characteristics. Results indicated that batters rich in protein content produced coating systems increased in crispiness and adhesion while batters rich in modified corn starches resulted in improved coated products yields. A combination of wheat flour with modified waxy corn starches resulted in excellent adhesive properties, desirable thickness, acceptable crispness, good color and appearance of the final coated products. The cooked meat pieces (coated and uncoated) were packaged after cooling (cold packaging) in plastic bags and stored at -18C in order to be tested for moisture, water activity, thiobarbituric acid (TBA) and pH values. The results showed reductions in moisture and water activity values and increases in pH and TBA values for the tested (coated and uncoated) products at 0, 1, 4, 8, 12, 16 and 24 week periods testing. Sensory evaluation analyses were shown different in significant preference of the coated samples as compared to the uncoated products.
Research Interests:
In many applications we need to use the CFD technology in order to model the problem and find exact solutions with less cost. In market can be found many special CFD software solutions where the user must programming according its problem... more
In many applications we need to use the CFD technology in order to model the problem and find exact solutions with less cost. In market can be found many special CFD software solutions where the user must programming according its problem and its special situations he wants to solve. In order to formulate the starting problem in a suitable form acceptable from the CFD package must
follow a variety of steps which are no so clearly. Here, we try to present all these steps, and give the basic equations per step.
follow a variety of steps which are no so clearly. Here, we try to present all these steps, and give the basic equations per step.