Parent‐reported ease of eating foods of different textures in young children with Down syndrome

Food texture has been identified as a significant contributor to feeding problems in children, particularly in children with Down syndrome (DS). This study examined the open‐ended survey responses of parents describing which food textures were “easy” or “difficult” for their child with DS. The open‐ended responses from the parents about textures and foods they considered “easy” or “difficult” for their child (n = 157) were coded into 26 texture categories. Chewy and firm were more frequently listed as “difficult” textures by parents. Textures found to be cited more frequently as “easy” textures included creamy, crispy/crunchy, dissolvable, mushy, puree, smooth, and soft. Age influenced the citation of specific textures. As age increased, crispy/crunchy, dry, and hard were more likely to be listed as “easy” while lumpy, mushy, and gooey/soggy/wet were less likely be listed as “easy.” For “difficult” textures, as age increased, juicy was more likely to be listed as “difficult” while the textures of creamy, dry, lumpy, and tender were less likely to be “difficult.” While this research provides information as to the food textures children with DS find “easy” or “difficult,” further research is needed to better understand how to expand the variety of textures in the diets of children with DS.     

食品与食品技术行业的三重展览会将同期亮相上海

<正>2006年9月,科隆国际展览有限公司将首度于上海举行食品与食品技术行业的三重展览会,为国内外食品与食品设备的生产企业及贸易买家搭建一个信息交流与商业采购的平台。三重展     

Effect of the use of a commercial phosphate mixture on selected quality characteristics of 2 Spanish-style dry-ripened sausages

Abstract: The aim of this study was to evaluate the usefulness of the addition of a commercial phosphate mixture in 2 dry‐ripened Spanish‐style sausages: “salchichón” and “chorizo.” Three batches of each of those sausages were prepared with low and high levels of phosphates, and selected quality variables (moisture, pH, a_w, lactic and acetic acid, α‐amino nitrogen, total free fatty acids, thiobarbituric acid reactive substances, microbial counts, color, and texture analysis) were compared against controls. Furthermore, phosphate‐added and control sausages were ranked by consumers in order of preference. In “salchichón,” phosphate addition resulted in a significant (P < 0.05) increase in drying rate, and tendencies (not significant) toward a decrease in lipid oxidation and an increase in hardness and chewiness. In “chorizo,” the addition of phosphates resulted in higher hardness, elasticity and chewiness, and lower yellowness (P < 0.05). In the manufacture process of dry‐ripened sausages, phosphates can be considered as additives with potential enhancement effect in drying and eating quality. Practical Application: The main outcome from the present study is to find evidence on which points of reference could be drawn for the technological application of phosphates in dry‐ripened sausages. It has been observed that the drying rate and several eating quality characteristics can be enhanced with the use of phosphates.     

Fractionation of the lipids of raw egg

Method is described for fractionating egg lipids on silicic acid, using a Pye Liquid Chromatograph detector unit to monitor the fractionation. Emulsification difficulties in the extraction of “free” lipids with mixed ethers have been overcome by dispersing the egg in a saline phosphate buffer solution. It has been shown that the “free” lipids of raw egg are predominantly triglycerides and that the “bound” lipids have a higher proportion of phospholipids.     

Optimierung des Eigenschaftsprofils von MDF

During the last years, medium density fibreboards (MDF) became firmly established on the European wood-based material market. The production figures indicate that this tendency is still growing, although in some areas a certain saturation of the market has been reached. MDF manufactured in a dry process offering the possibility of producing such boards in comparable variety and quantity to particleboard, represent a panel product which is a serious competitor for the latter. In Germany, the MDF-production was taken over mainly by particleboard manufacturers. Thus, MDF was no more a competing product but a completion and an enlargement of the existing board range, especially in areas where the particleboard was only suitable for certain purposes. Due to its manufacturing process MDF distinctly differs from particleboard and for this reason reveils a different property profile. The user has not to deal with a substitute product offering “better properties”, therefore, he has to prepare himself for the product. The properties of MDF will be presented in detail and hints for the development of this product will be given.     

Study of two wine strains rehydrated with different activators in sluggish fermentation conditions

Rehydration of active dry yeasts is essential in wine fermentation. To help yeast cells withstand the extreme conditions during alcoholic fermentation, adjuvants are added to the must. However, few commercial activators are added directly to the yeast rehydration water, even though this might render hydration more efficient due to a favorable osmotic gradient. The effect of five “metabolic activators” added directly to the water to rehydrate two commercial wine yeast strains in sluggish fermentation conditions was evaluated; these conditions were achieved by acid and osmotic stress. Cell vitality, sugar consumption, glycerol, ethanol and nitrogen contents at 8 and 15 days of process were determined. Furthermore, discrepancy in glucose and fructose consumption was also measured. Ergosterol at certain doses generally showed a favorable effect, so that it could be considered a good activator compared with other molecules involved in essential metabolic cycles.     

EFFECT OF YAM VARIETY ON THE PASTING PROPERTIES AND SENSORY ATTRIBUTES OF TRADITIONAL DRY-YAM AND ITS PRODUCTS

ABSTRACT

Six varieties of yam were processed into traditional dry‐yam slices. The pasting properties and sensory attributes of dry‐yam samples, flour and paste from the flour were investigated. Significant differences (P ≤ 0.05) were observed in the pasting properties of flour from different yam varieties. “Ijedo,” the commonly used variety, had the highest peak, trough and final viscosities. There was no significant difference in the viscosities of “Efuru” (206.04 rapid viscosity analyzer), “Ise‐Osi” (242.75 rapid viscosity unit [RVU]) and “Abuja” (241.25 RVU) varieties. Samples of dry yam made from “Efuru,”“Ise‐Osi” and “Abuja” yams were not significantly different (P > 0.05) from “Ijedo” in terms of instrumental color measurement, as their degree of brownness (100 − L*) were 21.53, 19.21, 20.87 and 22.42, respectively. There was no significant difference (P > 0.05) in color, taste and moldability of the paste made from “Efuru,”“Ise‐Osi,”“Ijedo” and “Abuja” yams. There was no significant difference (P > 0.05) between the hardness of dry yams made from “Ise‐Osi,”“Ijedo” and “Abuja.” There were positive correlations between the yam paste moldability, peak, trough and final viscosities for the different yam varieties. “Ise‐Osi,”“Efuru” and “Abuja” varieties were found to be suitable for dry‐yam processing in terms of sensory property and pasting of dry‐yam slices and their products, which were not significantly different from those of “Ijedo” variety – the commonly used yam.

PRACTICAL APPLICATIONS

The study revealed that dry‐yam processors and potential dry‐yam processors in Nigeria can use other white yam varieties, such as “Abuja,”“Ise‐Osi” and “Efuru,” apart from “Ijedo” variety – the commonly used yam variety. These yam varieties were also acceptable in terms of the sensory and pasting properties of dry‐yam slices and their products. Thus, the general knowledge that white yams are good for dry‐yam processing has been scientifically verified.

     

The “Food Polymer Science” approach to the practice of industrial R&D,leading to patent estates based on fundamental starch science and technology

This article reviews the application of the “Food Polymer Science” approach to the practice of industrial R&D, leading to patent estates based on fundamental starch science and technology. The areas of patents and patented technologies reviewed here include: (a) soft-from-the-freezer ice creams and freezer-storage-stable frozen bread dough products, based on “cryostabilization technology” of frozen foods, utilizing commercial starch hydrolysis products (SHPs); (b) glassy-matrix encapsulation technology for flavors and other volatiles, based on structure-function relationships for commercial SHPs; (c) production of stabilized whole-grain wheat flours for biscuit products, based on the application of “solvent retention capacity” technology to develop flours with reduced damaged starch; (d) production of improved-quality, low-moisture cookies and crackers, based on pentosanase enzyme technology; (e) production of “baked-not-fried,” chip-like, starch-based snack products, based on the use of commercial modified-starch ingredients with selected functionality; (f) accelerated staling of a starch-based food product from baked bread crumb, based on the kinetics of starch retrogradation, treated as a crystallization process for a partially crystalline glassy polymer system; and (g) a process for producing an enzyme-resistant starch, for use as a reduced-calorie flour replacer in a wide range of grain-based food products, including cookies, extruded expanded snacks, and breakfast cereals.     

Active Packaging Applications for Food

The traditional role of food packaging is continuing to evolve in response to changing market needs. Current drivers such as consumer's demand for safer, “healthier,” and higher‐quality foods, ideally with a long shelf‐life; the demand for convenient and transparent packaging, and the preference for more sustainable packaging materials, have led to the development of new packaging technologies, such as active packaging (AP). As defined in the European regulation (EC) No 450/2009, AP systems are designed to “deliberately incorporate components that would release or absorb substances into or from the packaged food or the environment surrounding the food.” Active packaging materials are thereby “intended to extend the shelf‐life or to maintain or improve the condition of packaged food.” Although extensive research on AP technologies is being undertaken, many of these technologies have not yet been implemented successfully in commercial food packaging systems. Broad communication of their benefits in food product applications will facilitate the successful development and market introduction. In this review, an overview of AP technologies, such as antimicrobial, antioxidant or carbon dioxide‐releasing systems, and systems absorbing oxygen, moisture or ethylene, is provided, and, in particular, scientific publications illustrating the benefits of such technologies for specific food products are reviewed. Furthermore, the challenges in applying such AP technologies to food systems and the anticipated direction of future developments are discussed. This review will provide food and packaging scientists with a thorough understanding of the benefits of AP technologies when applied to specific foods and hence can assist in accelerating commercial adoption.     

Organic Agriculture and Undernourishment in Developing Countries: Main Potentials and Challenges

While much has been published on the advantages of organic agriculture, less has addressed its potentials and challenges to fight undernourishment in developing countries. This article aims at reviewing the main potentials and challenges of this approach when dealing with “undernourishment” as a multifaceted concept in developing countries. Accordingly, 2 main issues of the concept which are “food security” and “food safety” are discussed in the context of both developed and developing countries to understand their different food policies’ priorities. Next, the main potentials, challenges and tradeoffs of the organic approach are analyzed to understand whether the approach is capable to provide a secure or a safe food-production system which can meet the food policy priorities in developing countries. With respect to food security, the article concludes that conventional and biotechnological approaches still produce higher yields than organic agriculture. However, considering the many advantages of organic agriculture, it can in a long run, be more conducive than now to meet food security. Thus, conventional approaches to feed the hungers in developing countries. Accordingly, the article emphasizes on the importance of providing farmers in developing countries with the possibility of implementing different approaches. Therefore, policy makers should be aware of a realistic and gradual transition from the other approaches to the organic that should be projected only in “long run,” and after conducting a series of risk assessment studies on the bases of both “crop-case” and “region-case.”     

Dry and Wet Milling of Malt. A Preliminary Study Comparing Fermentable Sugar,Total Protein,Total Phenolics and the Ferulic Acid Content in Non‐Hopped Worts

In this work, fermentable sugar, total protein, phenolics and ferulic acid content were estimated in sweet worts at different points of lautering. Transfer of these selected malt compounds into worts was analyzed in relation to the method of malt milling (wet milling of malt — the “test worts” or dry milling of malt — the “reference worts”). Glucose, maltose and maltotriose were more rapidly transferred into sweet worts at the early stages of lautering (40 hL and/or 80 hL of wort) after wet milling in comparison to dry milling. Total protein content in the test worts was significantly higher than in the corresponding reference worts at each stage of lautering. Transfer of phenolic compounds and ferulic acid (in the free as well as in the ester form) from the mash into sweet worts was significantly improved by dry milling, but not by wet milling. No difference in the total antioxidant activity was observed between the two types of worts. In conclusion, it can be stated that wet conditioning of malt before milling enhances the fast transfer of fermentable sugars and proteins from the mash into the sweet wort during lautering. Lautering is a time‐consuming process, and time reduction without the loss of wort quality should be a priority. Therefore, wet milling can be of interest to professionals in the field as an interesting alternative method to improve the mashing process.     

Chemical,technological, and nutritional characteristics of two lines of “farro” (Triticum turgidum ssp. dicoccum)

In recent years, the renewed interest for foods with a natural image has increased the demand for dry pasta produced from “hulled” wheat such as the Triticum turgidum ssp. dicoccum, also known as “farro”. In order to contribute to the general knowledge, two lines of farro were considered in this study. To have a comparison, an old cultivar of Triticum turgidum ssp. durum (Senatore Cappelli) in addition to a commercial semolina were also examined. All semolina samples were used to produce pasta samples. Results showed some differences among pasta samples that seem to be due not to the presence of specific protein subunits but especially to the quantitative ratio between the different subunits. Results also reconfirmed the role played by the drying technology that is able to affect the sensory characteristics of pasta products.     

The dry chain: Reducing postharvest losses and improving food safety in humid climates

BackgroundEven as increasing populations put pressure on food supplies, about one-third of the total food produced for human consumption is wasted, with the majority of loss in developing countries occurring between harvest and the consumer. Controlling product dryness is the most critical factor for maintaining quality in stored non-perishable foods. The high relative humidity prevalent in humid climates elevates the moisture content of dried commodities stored in porous woven bags, enabling fungal and insect infestations. Mycotoxins (e.g., aflatoxin) produced by fungi in insufficiently dried food commodities affect 4.5 billion people worldwide.Scope and approachWe introduce the term “dry chain” to describe initial dehydration of durable commodities to levels preventing fungal growth followed by storage in moisture-proof containers. This is analogous to the “cold chain” in which continuous refrigeration is used to preserve quality in the fresh produce industry. However, in the case of the dry chain, no further equipment or energy input is required to maintain product quality after initial drying as long as the integrity of the storage container is preserved. In some locations/seasons, only packaging is required to implement a “climate smart” dry chain, while in humid conditions, additional drying is required and desiccant-based drying methods have unique advantages.Key findings and conclusionsWe propose both climate-based and drying-based approaches to implement the dry chain to minimize mycotoxin accumulation and insect infestations in dry products, reduce food loss, improve food quality, safety and security, and protect public health.     

II. THE USE OF A 60° F SACCHAROMETER TO READ GRAVITIES AT 20° C

It is supposed that “specific gravity” of worts and “original gravity” of beers will, as part of the process of metrication, be redefined as at 20° C. It may be difficult for the instrument makers to supply in time the very large numbers of new saccharometers which will be required. A correction Table which would permit the readings of a 60° F saccharometer to be interpreted in terms of specific gravities at 20° C might therefore be of considerable use for an interim period. Such a Table is given, together with an explanation of its derivation.     

Composition and Oxidative Stability of a Structured Lipid from Amaranth Oil in a Milk-Based Infant Formula

ABSTRACT: Amaranth oil can be enzymatically modified to match breast milk fat analog requirements. We have developed a structured lipid (SL) from amaranth oil that, in combination with milk fat, delivers recommended amounts of docosahexaenoic acid (DHA) with palmitic acid specifically esterified at the sn-2 position of the triacylglycerol (TAG) backbone. The aim of this study was to study the final fatty acid (FA) contribution and oxidation stability of an infant formula prepared using the structured lipid DCAO (DHA-containing customized amaranth oil). DCAO was included as complementary fat in a “prototype” infant formula, and prepared in parallel with a “control” infant formula under the same processing conditions. The same ingredients but different complementary fat sources were used. A blend of the most commonly used vegetable oils (palm olein, soybean, coconut, and high-oleic sunflower oils) for infant formula was used instead of DCAO in the “control” formula. Additionally, “prototype” and “control” infant formulas were compared to a “commercial” product in terms of FA composition. The oxidative stability index (OSI) of the extracted fats from “prototype,”“control,” and “commercial” infant formulas were evaluated and compared to the OSI of the substrate fat replacers used. DCAO was the least stable compared to other fat analogs. The use of commercial antioxidants in DCAO containing products should prevent oxidation and therefore increase their stability.     

Antioxidant Capacity In Vitro and In Vivo of Various Ecotypes of Mexican Plum (Spondias purpurea L.)

Spondias purpurea L. is a fruit native to Mexico, however, it is found as far away as Brazil. It possesses a high commercial potential owing to its sensorial and nutritional qualities and its low cost of production. There exists a variety of ecotypes that have not been characterized and their adequate selection process, according to their strongest functional characteristics, will allow the establishment of improvement programs for this genetic resource. The object of this study was the chemical characterization and the determination of the in vitro and in vivo antioxidant capacity of 7 Spondias purpurea L. ecotypes. Differences were observed in the antioxidant capacity and the content of functional compounds among all the ecotypes analyzed. A high total phenolic content and a low flavonoid and carotenoid content were found, both in the epicarp and in the pulp. In each ecotype, the hydrophilic phase presented up to 40 times greater antioxidant capacity compared to the lipophilic phase. The hydrophilic phase of the epicarp of “Costeña Tierra Colorada” had the greatest antioxidant capacity and highest total phenolic content, whereas “Jocote” presented the lowest antioxidant capacity and total phenolic content. A positive correlation was observed between phenol levels and the antioxidant capacity in the epicarp. Regarding antioxidant activity in vivo, it was observed that in all analyzed concentrations of hydrophilic extracts of the epicarp of “Costeña Tierra Colorada” and in the highest “Jocote” concentrations, they provided thermo‐protection against heat stress as well as a general well‐being to the worm as evidenced by their high mobility.     

从设计到设计设计——关于人工智能时代设计的哲学思考

人工智能将给人类社会带来巨大的变化。不仅一般意义上的劳动将由人工智能取代,而且集中体现人类创造力的艺术和设计也不能幸免。不过,人工智能所取代的艺术和设计,只是“一阶”的艺术和设计;而“二阶”的艺术和设计将被突显出来。如同“二阶”思想是思想思想一样,“二阶”设计将是设计设计。设计设计也可以说是观念设计。人工智能时代的艺术是观念艺术,设计是观念设计,它们都具有一定程度的哲学性质。     

APPLICATION OF A FUNCTIONAL MATHEMATICAL QUALITY INDEX TO ASPARAGINE,FREE SUGAR AND PHENOLIC ACID CONTENT OF 20 COMMERCIAL POTATO VARIETIES

ABSTRACT

In this article, we apply a functional mathematical index (FMI), introduced in a previous publication, to 20 commercial potato varieties. The index allows evaluation of nutritional, safety and processing “quality parameters” of different potato cultivars. The main goal of the index is to link the quality of the chemical composition with factors that may affect the growth, production, distribution and processing of potatoes and potato products for commercial use. The index has been used to assess FMI values of 20 commercial potato cultivars in terms of their content of asparagine and reducing sugars, which form heat‐induced potentially toxic acrylamide and of antioxidative phenolic compounds, which participate in nonenzymatic browning reactions and may exert beneficial effects after consumption.

PRACTICAL APPLICATIONS

The index could be useful to a wide set of users, including consumers of potatoes as well as to potato producers and breeders, because it makes it possible to relate the index to the potato price and operate a more accurate choice for selection of so‐called “optimal potatoes.” Potato producers may find the index useful because it can help them detect the critical points throughout the whole food production chain in order to facilitate selection of high‐quality potatoes for sale to consumers. Potato breeders could apply the index to the development and selection of improved cultivars for commercial use.     

Effect of sporophore maturity on chemical composition of Volvariella esculenta (Mass) SINGER,a Nigerian mushroom

The “egg”, “elongated” and “mature” stages of Volvariella esculenta (Mass) SINGER sporocarps were analysed for their chemical composition. The “egg” stage was found to contain the richest amount of nutrients and the “elongated” stage the poorest. The “egg” stage was richer in protein, amino acids, lipid, crude fibres, glycogen, sugars, potassium, magnesium, calcium, and phosphorus than the “elongated” and “mature” sporocarp stages. At any sporocarp stage, the pileus contained greater amounts of moisture, sugars, ash, lipid, protein, amino acid, phosphorus, iron, copper and zinc than the stipe while the stipe contained more dry matter, crude fibre, calcium and magnesium.     

Beer choice and consumption determinants when craft beers are tasted: An exploratory study of consumer preferences

The aim of this paper is to study the emerging craft beer industry from a consumer preference perspective. The craft beer industry is one of the growing segments in the beverage industry and its increasing popularity also affects individuals’ commercial beer preferences and consumption trends, although no empirical study has yet been carried out in Europe on this topic. Our exploratory study is aimed at comparing the “purely” commercial beer consumer profile with that of commercial beer consumers who have already tasted craft beers. It was observed that aroma and perceived quality, as well as the preference for draft beer, drinking beer frequently or by oneself are all factors that explain the propensity of “purely” commercial beer drinkers to taste craft beer. It was also found that beer consumers’ evaluations of characteristics and brands differed depending on whether they had previously tasted craft beer or not. Moreover, craft beer is chosen according to different flavor preferences compared to commercial beer, it is mainly drunk by frequent beer drinkers in pubs and with family members and it is perceived to be of higher quality than commercial beer due to the raw materials used for brewing and its overall quality. These results can help both new entrepreneurs in the craft beer segment as well as big manufacturing firms in trying to better understand this new consumption trend in order to meet the new needs and preferences of beer consumers.