摘要:

This review article summarizes the perspective for the introduction of novel microbiological techniques into modern food manufacturing and processing. Changes are discussed that have occurred recently in the microbiological control of food operations (process microbiology)‐for example, the “hazard analysis critical control point” (HACCP) concept, which can be elaborated to a longitudinal integrated chain assessment by monitoring critical control points. In addition, we describe the recent developments in rapid analytical methodology that can be implemented under these concepts. These techniques are based on two major approaches; that is, they are either aimed at estimating the total microbial load as a hygiene parameter, or at detecting and enumerating specific pathogenic or toxigenic microorganisms and their metabolites. We conclude that, at this moment, several of these methods are significant improvements compared with the conventional techniques. However their use in preventive quality assurance by integrated chain assessment, as well as in routine food (end product) control, has been limited to certain areas of the food industries as yet.

ISSN:8755-9129    

DOI:10.1080/87559128809540835

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

The composition, nutrition, sensory, and functional properties of the protein/fiber by‐products remaining after fermentation of cereal products in the production of alcohol and beer are reviewed relative to their use in food. Foods discussed include various bakery, meat, and extruded snacks.

ISSN:8755-9129    

DOI:10.1080/87559128809540836

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540837

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

Stomach and esophageal cancers have the highest mortality rate in China. The incidence of these cancers is closely related to diet and nutrition. Many mutagens and carcinogens have been isolated and identified in foods consumed in some high‐rate areas of esophageal and stomach cancers. Upon screening more than 100 different fruits, vegetables, and beverages in China, it is shown that green tea, onion, ginger, eggplant, coriander, banana, and orange skin are strong inhibitors of mutagenesis. Polyphenol components isolated from green tea showed strong antioxidant activity. The green tea antioxidant inhibited backward mutagenicity of AFB1and BaP inSalmonella typhimurium. It also inhibited gene forward mutation and chromosome aberrations in V79 Chinese hamster cells treated by AFB1and BaP. When the green tea antioxidant was given to mice with drinking water or topically applied to mouse skin, it inhibited the development of skin papilloma induced by DMBA/TPA. It was found that green tea antioxidant was a strong free‐radical trap.

ISSN:8755-9129    

DOI:10.1080/87559128809540838

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

Biogenetically formed pyrazines are important flavor compounds in view of the current industry trend toward all‐natural flavors in foods. Food‐related pyrazines are reviewed and summary data are used as a basis to discuss possible chemical and biochemical mechanisms for their formation.

ISSN:8755-9129    

DOI:10.1080/87559128809540839

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540840

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540834

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor