摘要:

Iron deficiency is one of the commonest worldwide nutritional disorders and anemia is a frequent manifestation of its presence. Children and menstruating women are most commonly affected due to their increased iron requirements. The incidence of iron deficiency is greatest in developing countries due to the ingestion of a diet from which iron is poorly bio‐available. Besides anemia, other nonhematological complications of iron deficiency may occur which have uncertain long‐term consequences. While iron supplementation is beneficial in targeted segments of a population, iron fortification of the diet is a preferable method to prevent iron deficiency. A battery of laboratory measurements are necessary for assessing iron status in population studies, and careful long‐term screening is recommended to examine the effects of iron fortification programs.

ISSN:8755-9129    

DOI:10.1080/87559128809540827

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

Although much attention has been given to olfaction, little attention has been given to taste. It is generally assumed that there are five primary tastes: sweetness, sourness, saltiness, bitterness, and umami. Free amino acids and peptides play important roles eliciting characteristic tastes of foods. In this paper, some tastes of free amino acids and some peptides are discussed.

ISSN:8755-9129    

DOI:10.1080/87559128809540828

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

The paper reviews immunochemical methods used in the field of food enzymology. The advantages of immunochemical identification and assessment of enzymes include high specificity and sensitivity, and the possibility of detecting inactivated enzymes. Immunochemical methods have been applied mainly to the investigation of cereal and malt enzymes, the determination of chill‐proofing proteinases and amyloglucosidase in beer, the analysis of combined rennets, and the detection of enzymes of psychrotrophic bacteria in milk as a measure of unfavorable microbial contamination.

ISSN:8755-9129    

DOI:10.1080/87559128809540829

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540830

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

Wheat imports have been increasing in developing countries, most of which are in the tropics. Contributing factors are broad availability at low cost, high acceptability of wheat products, urbanization, periodic food shortages, and underdeveloped agricultural systems. Composite flours have the potential to reduce wheat imports by substituting local cereals, starches, or proteins in traditional wheat products. FAO initiated a composite flour program in 1964. Composite flours are successful in developed nations and meet consumer demand for variety and nutrition in the diet. In developing countries, attempted national composite flour programs have not succeeded in reducing wheat imports even though extensive research has indicated that acceptable wheat products can be made with as much as 20–40% substitution with purified starches, 10–30% with rice flour, 5–20% with cereal and root flours, or with 3–15% of proteinaceous flours. Programs attempted in Brazil, Senegal, Bolivia, Colombia, and the Sudan are discussed. Lack of success in developing countries is attributed to: (a) underestimation of the complexity of a national composite flour program and thus the underallocation of adequate management expertise and financial resources; (b) lack of supply of low‐cost, high‐quality nonwheat flours, starches, or proteins; (c) lack of regulatory methodologies and systems; (d) lack of incentives for wheat millers and bakers to participate; (e) entanglement with subsidies and commodity pricing; and (f) impaired baking quality and/or tolerance that makes the baker's job more difficult or exacting. While the outlook fornationalcomposite flour programs is poor, there may well be opportunities for specialty composite flour products that meet consumer demand for variety, preference, nutrition, and low cost.

ISSN:8755-9129    

DOI:10.1080/87559128809540831

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

摘要:

The technology of composite flours, through which a partial substitution of wheat flour by flours produced from locally grown grains is accomplished, represents an interesting option to control the negative effects caused by increasing imports of wheat in non‐wheat‐producing developing countries. Composite flour research has been carried out in developed and developing countries since 1964 when FAO first presented its Composite Flour Programme.

ISSN:8755-9129    

DOI:10.1080/87559128809540832

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540833

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor

ISSN:8755-9129    

DOI:10.1080/87559128809540826

出版商:Taylor & Francis Group    

年代:1988

数据来源: Taylor