Statistical Aspects of Kinetic Modeling for Food Science Problems

Statistical techniques to estimate kinetic parameters (rate constants, activation energy, pre-exponential factor) have been reviewed. Differences between non-linear and linear regression were indicated. Extended least-squares was shown to be useful to obtain information about experimental uncertainties of data. Measurement of reactants and products simultaneously (multiresponse) provides the possibility to estimate parameters more accurately than with uniresponse modeling (in which only one reactant or only one product is analyzed). Four examples were used to illustrate: (1) possible bias introduced by linearizing a first-order equation; (2) use of extended least-squares; β) advantages of multiresponse modeling; and (4) statistical problems associated with the Arrhenius equation.     

A New Procedure for Comparing Methods in Food Science

Food science requires the ability to measure the amounts of substances under study. As new methods are developed, it is necessary to compare these methods in terms of their precision and accuracy. In most cases, since in error-free or referee method is not available, there are no “exact” values with which these new method measurements can be compared. To overcome these difficulties, a procedure for comparing methods, which incorporates principal component analysis, is discussed. This procedure is illustrated with an example where methods for the determination of the cholesterol content of cod muscle are compared.     

多元统计分析及其在烟草学中的应用

全面系统介绍了多元统计分析方法。在阐述多元统计在烟草学中应用重要性、必要性和可行性的基础上,介绍了以下方法及其在烟草学中的应用:(1)直观分析和判读数据的多元作图可视化;(2)把数据化繁为简的主成分分析;(3)将数据分门别类的聚类分析;(4)诊断识别新样品的判别分析;(5)解析两组变量之间关联的典型相关分析。用一句话概述特点的方式,列出了典型变量分析、多元方差分析、对应分析等经典方法,以及空间统计学、支持向量机、投影寻踪、分类与回归树、偏最小二乘法、结构方程模型等新型方法。强调了BOOTSTRAP重抽样对于增强多元统计分析结论说服力的重要性。      

Monitoring Food Product Temperatures during Convective Heating: Implications for Research Procedures

Turkey rolls were heat processed (105°, 135°, and 165°C) in an electric convection oven with loads of 2, 4, and 6 rolls. Data were analyzed when 50, 66, 83, and 100% of thermocouples (three/roll) reached 77°C. Processing time for 2 rolls, (min/load) and (min/kg), was significantly greater (p<0.05) only at 105°C, when 100% versus 50% of thermocouples were monitored. Energy consumed was not different for 2 or 4 rolls. Processing time differed (min/load) but not min/kg, when 4 and 6 rolls were heat processed at 135°C, depending on the percentage monitored. The percentage monitored significantly changed WH/load but not WH/kg, only when a load of 6 rolls was processed. Determining temperatures on the basis of readings from 50 to 100% of thermocouples did not affect energy data.     

塑料食品包装容器不同使用条件下溶出物风险评估分析

对塑料食品包装容器在水、乙酸、乙醇、正己烷浸泡条件下的蒸发残渣含量进行测定,采用主成分分析对样本在不同溶剂条件下蒸发残渣含量特征进行分析,通过特征向量的因子权重确定了影响不同溶剂条件下蒸发残渣含量特征的主要因素;使用因子分析确定了塑料食品包装容器在水、乙酸、乙醇、正己烷浸泡条件下的蒸发残渣的主要决定因素,塑料容器溶出物含量主要表现为酸性使用条件下溶出较多。     

食品微生物快速检测技术

食品安全是人类健康的重要保障与前提。因此,建立食品病原微生物的快速检测方法对于食品安全及人类健康有着重要的意义。简要的综述食品微生物快速检测技术的研究进展。     

QR Codes: Outlook for Food Science and Nutrition

QR codes opens up the possibility to develop simple-to-use, cost-effective-cost, and functional systems based on the optical recognition of inexpensive tags attached to physical objects. These systems, combined with Web platforms, can provide us with advanced services that are already currently broadly used on many contexts of the common life. Due to its philosophy, based on the automatic recognition of messages embedded on simple graphics by means of common devices such as mobile phones, QR codes are very convenient for the average user. Regretfully, its potential has not yet been fully exploited in the domains of food science and nutrition. This paper points out some applications to make the most of this technology for these domains in a straightforward manner. For its characteristics, we are addressing systems with low barriers to entry and high scalability for its deployment. Therefore, its launching among professional and final users is quite simple. The paper also provides high-level indications for the evaluation of the technological frame required to implement the identified possibilities of use.     

Comparison of Conjugase Treatment Procedures in the Microbiological Assay for Food Folacin

Variations in the conjugase treatment step of the microbiological assay for food folacin were investigated. The source of the conjugase–fresh hog kidney, fresh chicken pancreas or commercial dried chicken pancreas–did not significantly affect the measurable folacin activity of spinach. However, the buffer, pH, incubation time, sequence of steps in extraction and conjugase treatment, and method of sample filtration (filter paper vs centrifuge) used prior to conjugase treatment were all found to significantly affect the folacin activity of spinach.     

Why Sugar Is Added to Food: Food Science 101

Avoiding too much sugar is an accepted dietary guidance throughout the world. The U.S. Nutrition Facts panel includes information on total sugars in foods. A focus on added sugars is linked to the concept of discretionary calories and decreasing consumption of added sugars or free sugars as a means to assist a consumer to identify foods that are nutrient‐dense. On March 14, 2014, the U.S. Food and Drug Administration proposed that including “added sugars” declaration on the Nutrition Facts panel would be another tool to help consumers reduce excessive discretionary calorie intake from added sugars. Through deductive reasoning, labeling added sugars is one tactic to potentially curb the obesity epidemic in the United States. This review discusses the functions of sugar in food and shows that the methods used to replace added sugars in foods can result in no reduction in calorie content or improvement in nutrient density. Without clear benefit to the consumer for added sugars labeling, this review highlights the complex business obstacles, costs, and consumer confusion resulting from the proposed rule.     

Issues of Education for Dairy Foods Scientists: Food Science vs. Dairy Science

The issues are considered under the headings of 1) quantity of graduates needed at the three degree levels, 2) quantities of students available for the educational programs, 3) content of the curricula at participating universities, 4) methods of teaching, 5) application of electronic technology to both teaching and industrial practice, 6) influence of the changing industry, and 7) factors affecting locations of dairy industry facilities and of educational institutions involved in specialized discovery, education and service.     

Natural Pigments: Stabilization Methods of Anthocyanins for Food Applications

The production of natural food pigments continues to grow worldwide. The global market is expected to grow at a compound annual growth rate of 6.22%, by revenue, over the period 2015 to 2019. Pigments such as anthocyanins, carotenoids, betalains, and chlorophylls have been used to color foods. However, there are challenges related to color losses during food processing, storage, and commercialization due to a low stability of natural pigments compared to synthetic colorants. This review summarizes the most recent studies and patents aimed at enhancing anthocyanin stability in food systems. The stabilizing methods include additions of copigment compounds, such as polymers, phenolic compounds, and metals. In addition, the exclusion of O₂ during processing and storage, hard‐panned candy coating methods for blue, green, and brown colors, and various encapsulation techniques were considered. Combining strategies and evaluating new materials capable of stabilizing anthocyanins will enhance their potential for use as value‐added natural food pigments.     

应用型食品科学与工程专业人才核心能力培养方法的探索

食品工业的发展,对人才培养提出了新的要求。应用型食品科学与工程专业人才培养应立足地方特点,科学定位,突出特色,根据食品产业的发展和食品企业的需要,兼顾学生长远的发展和就业的现实构建人才培养方案,形成专业核心能力。     

食物中过敏原的体外检测

食物过敏是世界范围内出现的严重的公共健康问题。复杂食物样品中微量过敏原的检测和定量在今天依然是食品工业的一个巨大挑战。开发和建立完善的过敏原检测分析方法可以有效的防止致敏物质对食物链的污染,引导消费者避免过敏性成份。该文综述了过敏原体外检测和定量的常用方法,同时重点介绍了目前的一些新型检测技术及研究进展。     

食品及食品接触材料中三聚氰胺及其类似物色谱检测方法研究进展

本文以食品及食品包装材料中三聚氰胺及其类似物为重点,对现有检测方法的样品提取、色谱分析、基质效应等进行综述,为我国开展食品领域三聚氰胺及其类似物的限量制定和研究提供一定的参考。