ENZYMATIC BROWNING AND SOFTENING IN VEGETABLE CROPS. STUDIES AND EXPERIENCES
R.N. Barbagallo - M. Chisari - G. Spagna
The main enzymes associated with browning and softening of “minimally processed vegetables” are reviewed. The enzyme activities considered are those endogenously present in plant tissues and that act during postharvest, processing and/or storage. The results shown are from research conducted by the Food Biotechnology Group of the University of Catania (Italy). The research results are compared with results obtained by other research groups in order to have a better understanding of problems related to extending the shelf-life of fruit and vegetable commodities.

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THE PROPOSAL OF SENSORY QUALITY DETERMINATION OF FOOD IN MODIFIED ATMOSPHERE PACKAGING USING THE ESTIMATE METHOD
M. Ucherek
The aim of this study was to suggest estimate method for evaluating sensory quality of food product based on a multiple regression model under the influence of the product quality parameters as well as packaging system parameters. This estimate method was verified with the expert-estimate method. The object of this estimation was peanuts packaged in MAP in bags using metallized film: PET/EVOH-LDPE.
Sensorial quality is a critical quality parameter, which disqualified the quality of food. For that reason, on the basis of the calculated models of changes of specific quality parameters, the dependence of the index of total sensorial quality (ITSQ) from the remaining analyzed quality parameters of the products, i.e.: acid value (AV), the peroxide value (PV) and water content (X) as well as the quality parameter of packaging system, i.e.: the oxygen content in packaging (O2) as well as the vapour permeability (Pv) and the oxygen permeability (Po) through packaging material. The suggested estimate method for evaluating product sensory quality based on a multiple regression model may – due to its precision and accuracy – constitutes an alternative/complement to the expert-estimate method.

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DEPARTMENTS

RESEARCH
Tracing the botanical origin of olive oil - Gelatin and soy protein may reduce bitterness of casein hydrolysates - Dark chocolate and oxidative stress resistance - Increasing iron uptake from fruit juices with milk - Nanoparticle may protect oil in foods from oxidation and spoilage - ARS system to detect poultry contamination passes first commercial test

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FOOD PROCESSING
Continuous abrasive peeler - High capacity homogenizer - Sterilizing plant - Electronic sorting machine - Thermal treatment - Retorting unit with rotating or swinging baskets - Complete lines for food processing - Sterilizer for aseptic filling

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DOUGH AND BREAD
Dough dividers - Moulding solutions - Bread substitute production - Bakery products production

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CAKE AND CONFECTIONERY      

Insulated tank fuser for chocolate - Centrifugal mixer for creams and sauces - Cake production line

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PACKAGING EQUIPMENT    

Less packaging material for the best product preservation - Packaging line for chocolate - Modular packaging system - “Linerless” labelling technology

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MATERIAL HANDLING
Spiral conveyor belt - Microingredient batching system - Ingredient storage and dosing

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FOOD SAFETY
EFSA completes first safety assessments of smoke flavourings - Risks and benefits of folic acid fortification - Migration from novel packaging materials - EFSA updates safety advice on six food colours

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NUTRITION
Memory for foods: the key to unconscious decisions

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PACKAGING TRENDS
Hot developments in thin wall packaging - Global trends in stretch and shrink film

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MARKETING REPORTS
An overview on energy bar - The world market for dairy bioactives ingredients

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NEWS
The spectre of product recalls on the doorstep of the food industry - Nutraceuticals and cosmeceuticals show in Milan - New packaging show in Italy - The world of wine at Vinitaly 2010 - International events in Italy - Tiam 2010 becomes specialized - Pavan takes over the GBS Group

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ADVERTISER INDEX     

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COMPANY INDEX

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