Emerging Food R&D Report back issues from Monday, November 1:
Amaranth grain to lead to high-fiber products
Nov 01, 1993 ... Look into efforts in Israel aimed at developing food and nutritional supplements from amaranth grain. The excellent nutritional composition of the grain, the lack of gluten, stachiose and raffinose make it a very attractive grain to develop and utilize. Researchers at the Yissum Research ...
Cold sterilization heats up
Nov 01, 1993 ... Work is in progress in a number of countries to develop alternatives to traditional heat sterilization processes. One of these alternatives involves the use of pulsed high voltage electric fields to kill organisms by damaging their cell membranes. The pulsing action of the electric fields ...
Determine acidification characteristics of lactic acid cultures
Nov 01, 1993 ... Research into lactic acid bacteria is considered by the Commission of European Communities to be of strategic importance to the food industry, and it is funding research in the field. As a result, a rapid automated method for online determination of acidification characteristics of pure and ...
Executives...FYI
Nov 01, 1993 ... Some bacteria exhibit greater heat resistance in evaporated milk and other concentrated milk products than in unconcentrated milk. That's not true for ultrafiltered milk, though. Scientists at the University of Wisconsin found that heat treatments that work on unconcentrated milk should ...
Homogenization retards protein breakdown in Mozzarella cheese
Nov 01, 1993 ... Mozzarella cheese isn't usually made from homogenized milk unless ingredients other than fresh milk are used. But USDA/ARS researchers (Eastern Regional Research Center, 600 E. Mermaid La., Philadelphia, PA 19118) have found that homogenization retards the breakdown of casein. So, ...
Improve analysis of acids, sugars and alcohols
Nov 01, 1993 ... Wine taste and quality depends in part on the right mix of acids, sugars and alcohols. Scientists at USDA/ARS (Department of Food Science, North Carolina State University, Raleigh, NC 27695) have developed a faster, more accurate way measuring these critical components. They've refined a ...
Ohmic heating also evolves as a sterilization alternative
Nov 01, 1993 ... The last few years has seen a significant increase in the commercialization of ready-prepared foods. Aseptic technology is often used to process these foods, but for products with particulates up to 25 mm in length, using traditional heat-transfer techniques requires you to overprocess the ...
Polysaccharides inhibit wine haze
Nov 01, 1993 ... Australian scientists have found that white and sparkling wines can be protected from unsightly haze with the use of polysaccharides already present in the wine, offering natural haze protection. The wine industry spends hundreds of millions of dollars annually treating wines to prevent ...
Tailor whey proteins to specific applications
Nov 01, 1993 ... The manner in which proteins gel is an important functional property. It is the texture-forming mechanism in many products, such as frankfurters and cheese. When we consume a gel-type food, our perception of texture is partly an evaluation of deformation and fracture properties of an ...