List view / Grid view

QA/QC

 

Certification, the future of food-grade lubricants

11 August 2006 | By Pat Presswood, Business Unit Manager, Nonfood Compounds Registration Program, NSF International

According to a recent research survey by Gantz Wiley Research, two of the leading issues facing the food processing industry today are regulations and food safety. As economies continue to grow, the need to move and supply safe food will also increase. With this said, regulations and programs must evolve…

Ensuring the quality of ice cream

11 August 2006 | By Chris Ing, Quality Assurance Manager, Wall’s UK

All year we look forward with anticipation to the summer; when the days are longer and warmer and we can enjoy a long-awaited holiday in the sun. Throughout Europe each region enjoys its own celebration of the season with barbeques, chilled drinks by the sea and picnics with friends, but…

Protein-polyphenol interactions

11 August 2006 | By Richard Frazier, Lecturer, School of Food Biosciences, University of Reading and Rebecca Green, Lecturer, School of Pharmacy, University of Reading

Evidence has been reported that dietary consumption of plants and plant products that are rich in tannins, such as cocoa, wine, tea and berries, can be related to protective effects against cardiovascular disease and certain forms of cancer. These protective effects are assumed to stem from the antioxidant activity of…

State-of-the-art in GMO analyses

11 August 2006 | By Katervina Demnerová and Kamila Zdenvková, Department of Biochemistry and Microbiology, Institute of Chemical Technology Prague and Jaroslava Ovesná, 2Reference Laboratory for the Identification of Genes in Genetically Modified Organisms, Research Institute of Crop Production, Prague-Ruzynev

Genetically modified organisms (GMO) are the products of modern biotechnologies. The name GMO was first used years ago to describe micro-organisms that had genes from other species transferred into their genetic material by the transformation. Applied to crops, the term refers to any genetic plant type that has had one…

Listeria monocytogenes – a recent history

11 August 2006 | By P A Voysey, Campden and Chorleywood Food Research Association

Listeria monocytogenes is a pathogenic bacterium and one of six species belonging to the genus Listeria. This species is the only one believed to be pathogenic to man; however, not all L. monocytogenes serotypes have been linked with illness. The bacterium is very common in the environment. It has been…

Analysing barley to beer chain

23 May 2006 | By Jari Rautio, Reetta Satokari, Kari Kataja,Anne Huuskonen, Heikki Vuokko,Arja Laitila,Annika Wilhelmson, Silja Home, Hans Söderlund and John Londesborough,VTT Technical Research Centre of Finland

VTT’s novel TRAC system is a rapid, accurate and economic method to quantitate specific messenger RNA molecules and other gene transcripts. In the barley-beer chain, it can be used to characterise yeast condition, to monitor fermentation and malting and to measure the levels of harmful and beneficial microorganisms through the…

Creating an atmosphere for food

23 May 2006 | By Sabine Paulussen and Dirk Vangeneugden, Materials Technology Department, Flemish Institute for Technological Research, Belgium

The use of polymer films for food packaging has drastically increased during the course of several decades. However, the specifications demanded for these polymer films have increased simultaneously, as well as the pressure surrounding environmental impact and production cost.Today, one of the key challenges is the development of food packaging…

Predicting fat and quality of meat

23 May 2006 | By Marjeta Candek-Potokar,Agricultural Institute of Slovenia

Use of near infrared (NIR) spectrum as an analytical tool has been established for some time, however it became popular only after the invention of high performance spectrophotometers associated with multivariate data analysis.Today NIR spectroscopy is also widely and successfully used in food analysis. First attempts to use NIR spectroscopy…

Antimicrobial surfaces in the food industry

23 May 2006 | By Dr Terence Child CSci CChem FRSC, Hygiene Consultant

The application of antimicrobial surfaces in the food industry is creating considerable interest in all aspects of food processing operations.The objective of this article is to review and put into perspective the main technologies currently available for applications in this area. Fully embedded systems and surface coated systems will be…

Impact of mild preservation techniques on packaging

23 May 2006 | By Iekje Berg, Hetty Jongbloed, Leo van Boxtel, TNO Quality of Life, Zeist

Micro-organisms are the main cause of food spoilage (spoilage organisms) and food-borne diseases (pathogens).Traditional methods to control the growth of micro-organisms include heating (blanching, pasteurisation and sterilisation), freezing and the use of preservative agents. However, consumer demands are changing and they are now asking for fresh, healthy food combined with…

If you can’t kill them, control them

9 March 2006 | By Peter de Jong and Meike te Giffel, NIZO food research, The Netherlands

In the food industry the operation costs are governed by fouling. Typically, processes applied in the dairy industry that operate below 80°C are limited by adherence and growth of micro-organisms in the equipment. Above 80°C the run time is limited by deposition of proteins and minerals. Besides the limited run…

Standards in meat processing explained

9 March 2006 | By Emma West, Meat Industry Inspection Specialist, EFSIS

The meat industry has, deservedly or not, been the subject of much adverse media comment in recent years. Recognised standards, inspected by independent third party auditors, are a key tool in building and maintaining consumer confidence. This article examines how standards work in the modern meat processing sector.

Sanitary design principles for meat processing

9 March 2006 | By Skip Seward, Vice President, Regulatory Affairs, American Meat Institute

Hygienic manufacture of food and beverage is a theme closely allied to New Food. A major contribution toward the goal of safe food production is ensuring that processing equipment is designed with this in mind. The European Hygienic Engineering Design Group (EHEDG) provide regular contributions describing their work and principles…

Fluid flow in cleaning of closed processes

9 March 2006 | By Assistant Professor Bo Boye Busk Jensen and Associate Professor Alan Friis, Food Biotechnology and Engineering, BioCentrum-DTU

The efficiency of Cleaning-In-Place (CIP) procedures greatly depends on fluid flow (i.e. the motion of detergent and rinsing water). Thorough understanding of the physical action of fluid flow during cleaning allows for redesign of equipment and design of CIP procedures with respect to optimal cleaning characteristics. This article discusses the…

Innovative uses of NIR to improve baking

21 November 2005 | By Dr. Richard Dempster, American Institute of Baking

Near Infrared Reflection (NIR) is an established and valid measurement method for many specific compounds, (moisture, protein, fat, etc.) within the food industry. Recently, two ideas have emerged from the American Institute of Baking (AIB). The first is to use NIR to monitor processes and the second is to use…

Send this to a friend