State of the art of Ready-to-Use Therapeutic Food: A tool for nutraceuticals addition to foodstuff

Therapeutic foodstuff are a challenge for the use of food and functional food ingredients in the therapy of different pathologies. Ready-to-Use Therapeutic Food (RUTF) are a mixture of nutrients designed and primarily addressed to the therapy of the severe acute malnutrition. The main ingredients of the formulation are powdered milk, peanuts butter, vegetal oil, sugar, and a mix of vitamins, salts, and minerals. The potential of this food are the low percentage of free water and the high energy and nutritional density. The high cost of the powdered milk, and the food safety problems connected to the onset of toxigenic moulds on the peanuts butter, slowed down considerably the widespread and homogenous diffusion of this product. This paper presents the state of the art of RUTF, reviews the different proposed recipes, suggests some possible new formulations as an alternative of novel recipes for this promising food.     

Food ethics: a decision making tool for the food industry?

The modern food industry is able to exercise great power and influence over society. It acts as an agent of social change and, consequently, functions as a form of moral agent. Although the industry as a whole may be thought of as `the' moral agent, the moral and ethical standing of the industry is a reflection of the moral and ethical values of the executives who lead the businesses that constitute the industry. With increasing competitiveness in the food marketplace, the use of developments in science and technology to create new food products, and the distancing of consumers from practical involvement with food, other than eating, many issues arise which must be managed sensitively if the food industry's conduct and place in society is to be seen as morally acceptable and ethically supportable. These issues are issues of food ethics. Some issues in food ethics are considered and food ethics is proposed as a tool for decision making within the food industry, for the benefit of people and society, and the food industry itself.     

食品制造商,与供应企业“齐步走”

<正>近年来,国内食品饮料配料供货商发展得很快,许多新兴的功能性素材和配料国内都能生产,一些大的供货商自主研发能力也很强。作为食品和饮料的生产制造商,如何正确地选择所需的原料和配料,及其它们的供应商,如何把握好与供应商之间的合作关系,显得尤为重要。     

Healthier eating in the UK: the Eating,Food and Health LINK programme

The Eating, Food and Health LINK Programme funds projects which bring together academic and industrial partners on projects designed to improve diet and health in the UK. The multidisciplinary programme spans both biological and social sciences and includes a wide range of topics. The eight projects funded under the programme are briefly described.     

如何适应市场经济形势搞好食盐专营工作

从分析专营市场经济的矛盾与辩证关系入手，即“着眼市场经济特点确立专营机制、适应市场经济要求培养专营人才、借助市场经济经验改进和加强专营管理进行了论述。但愿能给同行们一些有益的启示，推进和加强食盐专营工作。     

基于臭氧技术的食品净化设备清洗对猪肉食用品质的影响

近年来基于臭氧技术的食品净化设备受到人们的广泛关注,其抑菌作用及降解农残作用已被许多研究证实。但由于净化原理是利用臭氧的强氧化性,因此对于其在净化食材过程中是否会造成食材食用品质的劣变需要更多的研究进行系统评价。采用市售食品净化设备产生臭氧水以清洗新鲜猪肉,并与传统水洗方式对比,分析食品净化设备清洗对猪肉的保水性、质构、脂肪氧化程度、新鲜度、气味及鲜味等食用品质的影响。结果表明,采用食品净化设备清洗,没有改变猪肉的保水性和质构特性,不会促进猪肉的脂肪氧化,对生物胺、三甲胺所代表的新鲜度,吲哚、脂肪氧化产生的醛酮等异味物质,以及呈味核苷酸和鲜味氨基酸产生的鲜味强度均几乎没有影响。因此,基于臭氧技术的食品净化设备清洗与传统的水洗方式相比不会对猪肉的食用品质造成不利影响。     

Towards Measuring the Food Quality of Grocery Purchases: An Estimation Model of the Healthy Eating Index-2010 Using only Food Item Counts

Measuring the quality of food consumed by individuals or groups in the U.S. is essential to informed public health surveillance efforts and sound nutrition policymaking. For example, the Healthy Eating Index-2010 (HEI) is an ideal metric to assess the food quality of households, but the traditional methods of collecting the data required to calculate the HEI are expensive and burdensome. We evaluated an alternative source: rather than measuring the quality of the foods consumers eat, we want to estimate the quality of the foods consumers buy. To accomplish that we need a way of estimating the HEI based solely on the count of food items. We developed an estimation model of the HEI, using an augmented set of the What We Eat In America (WWEIA) food categories. Then we mapped ∼92,000 grocery food items to it. The model uses an inverse Cumulative Distribution Function sampling technique. Here we describe the model and report reliability metrics based on NHANES data from 2003-2010.     

新闻防伪，杜绝食品“早产”

<正>“早产食品”是指不法食品生产厂家超前标注生产日期的一种现象,是生产者将食品的生产日期人为向后标注,从而“延长”食品保质期的必然结果。据媒体近期报导,国内某知名品牌的牛奶整整涉嫌“早产”20天；更有甚者,2004年9月赣州查获的一批麻辣食品,其产品合格证上标注的时间竟然是2005年     

Antibiotic-Resistant Bacteria: A Challenge for the Food Industry

Antibiotic-resistant bacteria were first described in the 1940s, but whereas new antibiotics were being discovered at a steady rate, the consequences of this phenomenon were slow to be appreciated. At present, the paucity of new antimicrobials coming into the market has led to the problem of antibiotic resistance fast escalating into a global health crisis. Although the selective pressure exerted by the use of antibiotics (particularly overuse or misuse) has been deemed the major factor in the emergence of bacterial resistance to these antimicrobials, concerns about the role of the food industry have been growing in recent years and have been raised at both national and international levels. The selective pressure exerted by the use of antibiotics (primary production) and biocides (e.g., disinfectants, food and feed preservatives, or decontaminants) is the main driving force behind the selection and spread of antimicrobial resistance throughout the food chain. Genetically modified (GM) crops with antibiotic resistance marker genes, microorganisms added intentionally to the food chain (probiotic or technological) with potentially transferable antimicrobial resistance genes, and food processing technologies used at sub-lethal doses (e.g., alternative non-thermal treatments) are also issues for concern. This paper presents the main trends in antibiotic resistance and antibiotic development in recent decades, as well as their economic and health consequences, current knowledge concerning the generation, dissemination, and mechanisms of antibacterial resistance, progress to date on the possible routes for emergence of resistance throughout the food chain and the role of foods as a vehicle for antibiotic-resistant bacteria. The main approaches to prevention and control of the development, selection, and spread of antibacterial resistance in the food industry are also addressed.     

国外“无麸质”食品的管理

为了规范"无麸质"(gluten free)食品标识,国际食品法典委员会、欧盟、美国、加拿大以及阿根廷等国相继发布了无麸质食品的相关法规或标准,定义了无麸质食品,提出了无麸质食品的质量控制、标注以及检测等方面的要求,并提出了管理及发展我国"无麸质"食品产业的对策。     

钳工加工内外螺纹的“飞跃”工具设计与制作

本文介绍一种钳工加工内外螺纹的新型工具,具体为加工外螺纹的圆板牙,使用薄壁圆柱和垫圈,使一个圆板牙架可以和数种不同规格的圆板牙配合使用,达到了节省材料的目的。加工内外螺纹的板牙架和绞杠的扳手杆均采用伸缩杆和折叠杆的结构,以达到省力和节省空间的目的。研究表明,此方法极大地节省制造板牙架的材料,节约生产成本,提高生产效率。武汉理工大学工程训练中心将其命名为:钳工"飞跃"工具。可供同行参考运用及借鉴。     

A Free Software for Food Industries to Ensure Food Safety: CARVER + Shock

Abstract: Bio‐terrorism is not a new term for scientists. Post 9/11 the United States of America, as well as other countries which have grown well economically and countries undergoing the metamorphosis to developed nations, are under serious threat of bio‐terrorism. This has led to the development of the software CARVER + Shock by Sandia National Laboratories and Food and Drug Administration (FDA), specifically for risk assessment and protection mechanism in the entire food supply chain from farm to table. This software requires training on the software front and interaction with industry people to chalk out a plan to safeguard the premises and the supply chain of the food products in the industry manufacturing. Such efforts should be well highlighted and advertised among food processing professionals, educators, students, and those government agencies concerning the food safety issues. Everyone must look at this software as this is going to be the future of food processing safety. This system works like Hazard Analysis and Critical Control Points and can be integrated for total quality management of the concerned industry. Our study has highlighted the application of this software in various food industries showing its strength and weaknesses.     

Association of Out-of-Home Eating with Anthropometric Changes: A Systematic Review of Prospective Studies

In the present review, the association of out-of-home eating with anthropometric changes was examined. Peer-reviewed studies in eight databases were searched, and 15 prospective studies were included in the review. The quality of the data was assessed by considering risks of bias in sample selection, data collection methods, and the appropriateness of statistical tests. From this, seven studies, which used relatively large samples or had a follow-up period longer than 10 years, were retained for further analysis. It was concluded that eating out-of-home frequently, in the broad sense, is positively associated with the risk of becoming overweight or obese and weight change. With regard to specific out-of-home sources, the review shows that eating at fast-food outlets is associated with a greater increase in body weight and waist circumference over time than eating at restaurants and takeaway foods positively predict BMI change in women. More research is needed on out-of-home foods other than fast-foods and restaurant foods, such as street, canteen, and school foods.     

Nanoencapsulation Techniques for Food Bioactive Components: A Review

The protection and controlled release of bioactive compounds at the right time and the right place can be implemented by encapsulation. Nanoencapsulation remains to be the one of the most promising technologies having the feasibility to entrap bioactive compounds. Nanoencapsulation of bioactive compounds has versatile advantages for targeted site-specific delivery and efficient absorption through cells. However, researches in the application of nanotechnology in the food industry have been very limited and there are only a few review articles that explored the nanoencapsulation technology. This review focuses on the various nanoencapsulation techniques such as emulsification, coacervation, inclusion, complexation nanoprecipitation, emulsification–solvent evaporation, and supercritical fluid for food ingredients. Drying techniques such as spray drying and freeze drying for stabilization of nanoparticles are also discussed. Current state of knowledge, limitations of these techniques, and recent trends are also discussed. Finally, safety and regulatory issues in the nanoencapsulation of bioactive compounds are also highlighted.