Job Prospects for Chemical Engineers.

ERIC Educational Resources Information Center

Basta, Nicholas

1985-01-01

After several lean years, chemical engineering (a popular discipline among women) is witnessing a higher job demand for new graduates. Companies show a trend toward specialty chemicals with resultant needs for more engineering talent. Other opportunities in the field include agriculture and food processing, environmental control, biotechnology,…

Increasing public support for food-industry related, obesity prevention policies: The role of a taste-engineering frame and contextualized values.

PubMed

Ortiz, Selena E; Zimmerman, Frederick J; Adler, Gary J

2016-05-01

Support for policies to combat obesity is often undermined by a public sense that obesity is largely a matter of personal responsibility. Industry rhetoric is a major contributor to this perception, as the soda/fast food/big food companies emphasize choice and individual agency in their efforts to neutralize policies that are burdensome. Yet obesity experts recognize that environmental forces play a major role in obesity. We investigate whether exposure to a taste-engineering frame increases support for food and beverage policies that address obesity. A taste-engineering frame details strategies used by the food industry to engineer preferences and increase the over-consumption of processed foods and sugary beverages. We also examine the effects of exposure to two contextualized values that have recently been promoted in expert discourse-consumer knowledge and consumer safety - on public support of policies. Our research shows how causal frames and contextualized values may effectively produce support for new obesity policies. We use an online survey experiment to test the effects of exposure to a taste-engineering frame (TEF), the value of consumer knowledge (CK), or the value of consumer safety (CS), on level of support for a range of policies. A random sample of adults, age 18 + living in the United States was included in the study (N = 2580). Ordered logistic regression was used to measure the effects of treatment exposure. The primary outcome was level-of-support for four (4) food-industry related, obesity prevention policies (aka food and beverage policies): 1) require food-manufacturers to disclose the amount of additives in food products on food packaging; 2) require food-manufacturers to advertise food products in accordance with their actual nutritional value; 3) prohibit all high-fat, high-sugar food advertising on television programming watched primarily by children; and 4) increase healthy food availability in work sites, schools, and hospitals. These data suggest that a taste-engineering frame and contextualized values significantly increase public support for many of the food and beverage policies tested. Applying a taste-engineering frame and/or contextualized values to address obesity advances a population-based policy agenda to counteract the effects of food-industry strategies. Copyright © 2016 Elsevier Ltd. All rights reserved.

Genetically engineered livestock: ethical use for food and medical models.

PubMed

Garas, Lydia C; Murray, James D; Maga, Elizabeth A

2015-01-01

Recent advances in the production of genetically engineered (GE) livestock have resulted in a variety of new transgenic animals with desirable production and composition changes. GE animals have been generated to improve growth efficiency, food composition, and disease resistance in domesticated livestock species. GE animals are also used to produce pharmaceuticals and as medical models for human diseases. The potential use of these food animals for human consumption has prompted an intense debate about food safety and animal welfare concerns with the GE approach. Additionally, public perception and ethical concerns about their use have caused delays in establishing a clear and efficient regulatory approval process. Ethically, there are far-reaching implications of not using genetically engineered livestock, at a detriment to both producers and consumers, as use of this technology can improve both human and animal health and welfare.

Frontiers in Chemical Engineering. Research Needs and Opportunities.

ERIC Educational Resources Information Center

National Academy of Sciences - National Research Council, Washington, DC. Commission on Physical Sciences, Mathematics, and Resources.

Chemical engineers play a key role in industries such as petroleum, food, artificial fibers, petrochemicals, plastics and many others. They are needed to tailor manufacturing technology to the requirements of products and to integrate product and process design. This report discusses how chemical engineers are continuing to address technological…

Simultaneous Determination of Thermal Conductivity and Thermal Diffusivity of Food and Agricultural Materials Using a Transient Plane-Source Method

USDA-ARS?s Scientific Manuscript database

Thermal conductivity and thermal diffusivity are two important physical properties essential for designing any food engineering processes. Recently a new transient plane-source method was developed to measure a variety of materials, but its application in foods has not been documented. Therefore, ...

JPRS Report, Science & Technology, Europe & Latin America

DTIC Science & Technology

1988-04-06

courses and in polytechnics a growing number of undergraduate research theses [ tesi di laurea] are increasingly coming to resemble authentic feasibility...Information Science Eleven Priorities Research Priority Actions — Microbiological engineering —Enzyme engineering —Biotechnological engineering —Food...Foodstuffs Medicine Human and social sciences Technology, computer-integrated manufacturing Electronics, data processing Microbiological

Emerging roles of engineered nanomaterials in the food industry.

PubMed

Morris, V J

2011-10-01

Nanoscience is the study of phenomena and the manipulation of materials at the atomic or molecular level. Nanotechnology involves the design, production and use of structures through control of the size and shape of the materials at the nanometre scale. Nanotechnology in the food sector is an emerging area with considerable research and potential products. There is particular interest in the definition and regulation of engineered nanomaterials. This term covers three classes of nanomaterials: natural and processed nanostructures in foods; particulate nanomaterials metabolized or excreted on digestion; and particulate nanomaterials not broken down on digestion, which accumulate in the body. This review describes examples of these classes and their likely status in the food industry. Copyright © 2011 Elsevier Ltd. All rights reserved.

Application of xanthan gum as polysaccharide in tissue engineering: A review.

PubMed

Kumar, Anuj; Rao, Kummara Madhusudana; Han, Sung Soo

2018-01-15

Xanthan gum is a microbial high molecular weight exo-polysaccharide produced by Xanthomonas bacteria (a Gram-negative bacteria genus that exhibits several different species) and it has widely been used as an additive in various industrial and biomedical applications such as food and food packaging, cosmetics, water-based paints, toiletries, petroleum, oil-recovery, construction and building materials, and drug delivery. Recently, it has shown great potential in issue engineering applications and a variety of modification methods have been employed to modify xanthan gum as polysaccharide for this purpose. However, xanthan gum-based biomaterials need further modification for several targeted applications due to some disadvantages (e.g., processing and mechanical performance of xanthan gum), where modified xanthan gum will be well suited for tissue engineering products. In this review, the current scenario of the use of xanthan gum for various tissue engineering applications, including its origin, structure, properties, modification, and processing for the preparation of the hydrogels and/or the scaffolds is precisely reviewed. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of combined pressure and temperature on enzymes related to quality of fruits and vegetables: from kinetic information to process engineering aspects.

PubMed

Ludikhuyze, L; Van Loey, A; Indrawati; Smout, C; Hendrickx, M

2003-01-01

Throughout the last decade, high pressure technology has been shown to offer great potential to the food processing and preservation industry in delivering safe and high quality products. Implementation of this new technology will be largely facilitated when a scientific basis to assess quantitatively the impact of high pressure processes on food safety and quality becomes available. Besides, quantitative data on the effects of pressure and temperature on safety and quality aspects of foods are indispensable for design and evaluation of optimal high pressure processes, i.e., processes resulting in maximal quality retention within the constraints of the required reduction of microbial load and enzyme activity. Indeed it has to be stressed that new technologies should deliver, apart from the promised quality improvement, an equivalent or preferably enhanced level of safety. The present paper will give an overview from a quantitative point of view of the combined effects of pressure and temperature on enzymes related to quality of fruits and vegetables. Complete kinetic characterization of the inactivation of the individual enzymes will be discussed, as well as the use of integrated kinetic information in process engineering.

Principles and application of high pressure-based technologies in the food industry.

PubMed

Balasubramaniam, V M Bala; Martínez-Monteagudo, Sergio I; Gupta, Rockendra

2015-01-01

High pressure processing (HPP) has emerged as a commercially viable food manufacturing tool that satisfies consumers' demand for mildly processed, convenient, fresh-tasting foods with minimal to no preservatives. Pressure treatment, with or without heat, inactivates pathogenic and spoilage bacteria, yeast, mold, viruses, and also spores and extends shelf life. Pressure treatment at ambient or chilled temperatures has minimal impact on product chemistry. The product quality and shelf life are often influenced more by storage conditions and packaging material barrier properties than the treatment itself. Application of pressure reduces the thermal exposure of the food during processing, thereby protecting a variety of bioactive compounds. This review discusses recent scientific advances of high pressure technology for food processing and preservation applications such as pasteurization, sterilization, blanching, freezing, and thawing. We highlight the importance of in situ engineering and thermodynamic properties of food and packaging materials in process design. Current and potential future promising applications of pressure technology are summarized.

Government Regulatory

NASA Astrophysics Data System (ADS)

Becker, Katie

Government regulation of food products, food processing, and food preparation is imperative in bringing an unadulterated, nonmisleading, and safe food product to market and is relevant to all areas of food science, including engineering, processing, chemistry, and microbiology. The liability associated with providing consumers with an adulterated or substandard product cannot only tarnish a company's name and reputation, but also impose substantial financial repercussions on the company and those individuals who play an active role in the violation. In order for a company to fully comply with the relevant food laws (both federal and state), an intimate knowledge of food science is required. Individuals knowledgeable in food science play an integral role not only in implementing and counseling food companies/processors to ensure compliance with government regulations, but these individuals are also necessary to the state and federal governments that make and enforce the relevant laws and regulators.

Recent trends in bioethanol production from food processing byproducts.

PubMed

Akbas, Meltem Yesilcimen; Stark, Benjamin C

2016-11-01

The widespread use of corn starch and sugarcane as sources of sugar for the production of ethanol via fermentation may negatively impact the use of farmland for production of food. Thus, alternative sources of fermentable sugars, particularly from lignocellulosic sources, have been extensively investigated. Another source of fermentable sugars with substantial potential for ethanol production is the waste from the food growing and processing industry. Reviewed here is the use of waste from potato processing, molasses from processing of sugar beets into sugar, whey from cheese production, byproducts of rice and coffee bean processing, and other food processing wastes as sugar sources for fermentation to ethanol. Specific topics discussed include the organisms used for fermentation, strategies, such as co-culturing and cell immobilization, used to improve the fermentation process, and the use of genetic engineering to improve the performance of ethanol producing fermenters.

Multiobjective optimization approach: thermal food processing.

PubMed

Abakarov, A; Sushkov, Y; Almonacid, S; Simpson, R

2009-01-01

The objective of this study was to utilize a multiobjective optimization technique for the thermal sterilization of packaged foods. The multiobjective optimization approach used in this study is based on the optimization of well-known aggregating functions by an adaptive random search algorithm. The applicability of the proposed approach was illustrated by solving widely used multiobjective test problems taken from the literature. The numerical results obtained for the multiobjective test problems and for the thermal processing problem show that the proposed approach can be effectively used for solving multiobjective optimization problems arising in the food engineering field.

An introduction of internationalisation in food science doctoral program: a case study of Bogor Agricultural University, Indonesia.

PubMed

Hunaefi, D

2010-01-01

The Department of Food Science and Technology- Bogor Agricultural University (DFST-IPB), Indonesia is one of the oldest Departments of its kind in Indonesia. The Department has been founded since 1964 under the Faculty of Agricultural Engineering and Technology. The Department has a core competence in the area of food science and technology, particularly in the development of food chemistry, food microbiology, food process engineering, food analysis, food quality and safety. The Department offers educational programs: Undergraduate Program in Food Technology and Master as well as Doctorate Program in Food Science. The Master and Doctorate Program are enrolled by 35 students annually. Globalisation as a global phenomenon has been influencing DFST doctoral program as internationalization in response to globalization is a common feature in majority universities. Facing this challenge, DFST Doctorate Program's has made some efforts to provide students with international atmosphere, including having international guest lecturers, inviting prospective international students, and initiating join program with international universities. In addition, research focusing in tropical food and collaboration with international universities may need to be improved to widen the network, increase publication and place DFST doctorate program visible in the international forum. This paper is intended to reveal the perceived challenges of globalization for food science doctoral program (DFST-IPB) and to what extent and in what form internationalization has been achieved. However, it should be noted that this article is selective rather than comprehensive in reflecting on the internationalization process of food science doctoral program (DFST-IPB).

A model of freezing foods with liquid nitrogen using special functions

NASA Astrophysics Data System (ADS)

Rodríguez Vega, Martín.

2014-05-01

A food freezing model is analyzed analytically. The model is based on the heat diffusion equation in the case of cylindrical shaped food frozen by liquid nitrogen; and assuming that the thermal conductivity of the cylindrical food is radially modulated. The model is solved using the Laplace transform method, the Bromwich theorem, and the residue theorem. The temperature profile in the cylindrical food is presented as an infinite series of special functions. All the required computations are performed with computer algebra software, specifically Maple. Using the numeric values of the thermal and geometric parameters for the cylindrical food, as well as the thermal parameters of the liquid nitrogen freezing system, the temporal evolution of the temperature in different regions in the interior of the cylindrical food is presented both analytically and graphically. The duration of the liquid nitrogen freezing process to achieve the specified effect on the cylindrical food is computed. The analytical results are expected to be of importance in food engineering and cooking engineering. As a future research line, the formulation and solution of freezing models with thermal memory is proposed.

From chemicals to cold plasma: Non-thermal food processing technologies research at the USDA's Eastern Regional Research Center

USDA-ARS?s Scientific Manuscript database

Foodborne pathogens cause millions of illnesses every year. At the US Department of Agriculture’s Eastern Regional Research Center, scientists and engineers have focused on developing new ways to improve food safety and shelf life while retaining quality and nutritional value. A variety of technolog...

Metabolic engineering with plants for a sustainable biobased economy.

PubMed

Yoon, Jong Moon; Zhao, Le; Shanks, Jacqueline V

2013-01-01

Plants are bona fide sustainable organisms because they accumulate carbon and synthesize beneficial metabolites from photosynthesis. To meet the challenges to food security and health threatened by increasing population growth and depletion of nonrenewable natural resources, recent metabolic engineering efforts have shifted from single pathways to holistic approaches with multiple genes owing to integration of omics technologies. Successful engineering of plants results in the high yield of biomass components for primary food sources and biofuel feedstocks, pharmaceuticals, and platform chemicals through synthetic biology and systems biology strategies. Further discovery of undefined biosynthesis pathways in plants, integrative analysis of discrete omics data, and diversified process developments for production of platform chemicals are essential to overcome the hurdles for sustainable production of value-added biomolecules from plants.

Retrieval and classification of food images.

PubMed

Farinella, Giovanni Maria; Allegra, Dario; Moltisanti, Marco; Stanco, Filippo; Battiato, Sebastiano

2016-10-01

Automatic food understanding from images is an interesting challenge with applications in different domains. In particular, food intake monitoring is becoming more and more important because of the key role that it plays in health and market economies. In this paper, we address the study of food image processing from the perspective of Computer Vision. As first contribution we present a survey of the studies in the context of food image processing from the early attempts to the current state-of-the-art methods. Since retrieval and classification engines able to work on food images are required to build automatic systems for diet monitoring (e.g., to be embedded in wearable cameras), we focus our attention on the aspect of the representation of the food images because it plays a fundamental role in the understanding engines. The food retrieval and classification is a challenging task since the food presents high variableness and an intrinsic deformability. To properly study the peculiarities of different image representations we propose the UNICT-FD1200 dataset. It was composed of 4754 food images of 1200 distinct dishes acquired during real meals. Each food plate is acquired multiple times and the overall dataset presents both geometric and photometric variabilities. The images of the dataset have been manually labeled considering 8 categories: Appetizer, Main Course, Second Course, Single Course, Side Dish, Dessert, Breakfast, Fruit. We have performed tests employing different representations of the state-of-the-art to assess the related performances on the UNICT-FD1200 dataset. Finally, we propose a new representation based on the perceptual concept of Anti-Textons which is able to encode spatial information between Textons outperforming other representations in the context of food retrieval and Classification. Copyright © 2016 Elsevier Ltd. All rights reserved.

Using the Discipline of Agricultural Engineering to Integrate Math and Science

ERIC Educational Resources Information Center

Foutz, Tim; Navarro, Maria; Hill, Roger B.; Thompson, Sidney A.; Miller, Kathy; Riddleberger, Deborah

2011-01-01

An outcome of a 1998 forum sponsored by the National Research Council was a recognition that topics related to food production and agriculture are excellent mechanisms for integrating science topics taught in the K-12 education system and for providing many avenues for inquiry based and project based learning. The engineering design process is…

Mapping structural and functional changes in esterase-treated pectin and characterizing enzyme mode of action

USDA-ARS?s Scientific Manuscript database

We hypothesized that pectin nanostructure can be enzymatically engineered with pectin methylesterase (PME) to tailor functionalities with improved consumer properties not available via conventional formulation or processing. Organoleptic qualities of processed and formulated foods are primary determ...

Controlled Ecological Life Support System: Research and Development Guidelines

NASA Technical Reports Server (NTRS)

Mason, R. M. (Editor); Carden, J. L. (Editor)

1982-01-01

Results of a workshop designed to provide a base for initiating a program of research and development of controlled ecological life support systems (CELSS) are summarized. Included are an evaluation of a ground based manned demonstration as a milestone in CELSS development, and a discussion of development requirements for a successful ground based CELSS demonstration. Research recommendations are presented concerning the following topics: nutrition and food processing, food production, waste processing, systems engineering and modelling, and ecology-systems safety.

77 FR 25036 - Hispanic-Serving Agricultural Colleges and Universities (HSACU) Certification Process

Federal Register 2010, 2011, 2012, 2013, 2014

2012-04-27

..., Agricultural Power Machinery Operation 01.0205, Agricultural Mechanics and Equipment/Machine Technology 01.0299... Education 14.0301, Agricultural/Biological Engineering and Bioengineering 19.0501, Foods, Nutrition, and...

Annual report

NASA Technical Reports Server (NTRS)

1992-01-01

The overall goal of the Tuskegee University Center for Food Production, Processing and Waste Management in Controlled Ecological Life Support Systems (CELSS) is to provide tested information and technologies applicable to bioregenerative food production systems for life support on long-term manned space mission. Specifically, the center is developing information, computer simulated models, methodologies and technology for sweetpotato and peanut biomass production and processing, inclusive of waste management and recycling of these crops selected by NASA for CELSS. The Center is organized into interdisciplinary teams of life scientists and engineers that work together on specific objectives and long-term goals. Integral to the goal of the Center is the development of both basic and applied research information and the training of young scientists and engineers, especially underrepresented minorities that will increase the professional pool in these disciplines and contribute to the advancement of space sciences and exploration.

Energy Modeling for the Artisan Food Center

DOE Office of Scientific and Technical Information (OSTI.GOV)

Goel, Supriya

2013-05-01

The Artisan Food Center is a 6912 sq.ft food processing plant located in Dayton, Washington. PNNL was contacted by Strecker Engineering to assist with the building’s energy analysis as a part of the project’s U.S. Green Building Council’s Leadership in Energy and Environmental Design (LEED) submittal requirements. The project is aiming for LEED Silver certification, one of the prerequisites to which is a whole building energy model to demonstrate compliance with American Society of Heating Refrigeration and Air Conditioning Engineers (ASHRAE) 90.1 2007 Appendix G, Performance Rating Method. The building incorporates a number of energy efficiency measures as part ofmore » its design and the energy analysis aimed at providing Strecker Engineering with the know-how of developing an energy model for the project as well as an estimate of energy savings of the proposed design over the baseline design, which could be used to document points in the LEED documentation. This report documents the ASHRAE 90.1 2007 baseline model design, the proposed model design, the modeling assumptions and procedures as well as the energy savings results in order to inform the Strecker Engineering team on a possible whole building energy model.« less

Controlled ecological life support system - biological problems

NASA Technical Reports Server (NTRS)

Moore, B., III (Editor); Macelroy, R. D. (Editor)

1982-01-01

The general processes and controls associated with two distinct experimental paradigms are examined. Specific areas for research related to biotic production (food production) and biotic decomposition (waste management) are explored. The workshop discussions were directed toward Elemental cycles and the biological factors that affect the transformations of nutrients into food, of food material into waste, and of waste into nutrients were discussed. To focus on biological issues, the discussion assumed that (1) food production would be by biological means (thus excluding chemical synthesis), (2) energy would not be a limiting factor, and (3) engineering capacity for composition and leak rate would be adequate.

Designing food structures for nutrition and health benefits.

PubMed

Norton, Jennifer E; Wallis, Gareth A; Spyropoulos, Fotis; Lillford, Peter J; Norton, Ian T

2014-01-01

In addition to providing specific sensory properties (e.g., flavor or textures), there is a need to produce foods that also provide functionality within the gastrointestinal (GI) tract, over and above simple nutrition. As such, there is a need to understand the physical and chemical processes occurring in the mouth, stomach, small intestine, and large intestine, in addition to the food structure-physiology interactions. In vivo techniques and in vitro models have allowed us to study and simulate these processes, which aids us in the design of food microstructures that can provide functionality within the human body. Furthermore, it is important to be aware of the health or nutritional needs of different groups of consumers when designing food structures, to provide targeted functionality. Examples of three groups of consumers (elderly, obese, and athletes) are given to demonstrate their differing nutritional requirements and the formulation engineering approaches that can be utilized to improve the health of these individuals. Eating is a pleasurable process, but foods of the future will be required to provide much more in terms of functionality for health and nutrition.

Elementary education preservice teachers' understanding of biotechnology and its related processes.

PubMed

Chabalengula, Vivien Mweene; Mumba, Frackson; Chitiyo, Jonathan

2011-07-01

This study examined preservice teachers' understanding of biotechnology and its related processes. A sample comprised 88 elementary education preservice teachers at a large university in the Midwest of the USA. A total of 60 and 28 of the participants were enrolled in introductory and advanced science methods courses, respectively. Most participants had taken two integrated science courses at the college level. Data were collected using a questionnaire, which had open-ended items and which required participants to write the definitions and examples of the following terms: biotechnology, genetic engineering, cloning and genetically modified foods. The results indicate that preservice teachers had limited understanding of biotechnology and its related processes. The majority of the preservice teachers provided poor definitions, explanations, and examples of biotechnology, genetic engineering and genetically modified foods. Surprisingly, however, a moderate number of preservice teachers correctly defined cloning and provided correct examples of cloning. Implications for science teacher education, science curriculum, as well as recommendations for further research are discussed. Copyright © 2011 Wiley Periodicals, Inc.

Bioluminescence lights the way to food safety

NASA Astrophysics Data System (ADS)

Brovko, Lubov Y.; Griffiths, Mansel W.

2003-07-01

The food industry is increasingly adopting food safety and quality management systems that are more proactive and preventive than those used in the past which have tended to rely on end product testing and visual inspection. The regulatory agencies in many countries are promoting one such management tool, Hazard Analysis Critical Control Point (HACCP), as a way to achieve a safer food supply and as a basis for harmonization of trading standards. Verification that the process is safe must involve microbiological testing but the results need not be generated in real-time. Of all the rapid microbiological tests currently available, the only ones that come close to offering real-time results are bioluminescence-based methods. Recent developments in application of bioluminescence for food safety issues are presented in the paper. These include the use of genetically engineered microorganisms with bioluminescent and fluorescent phenotypes as a real time indicator of physiological state and survival of food-borne pathogens in food and food processing environments as well as novel bioluminescent-based methods for rapid detection of pathogens in food and environmental samples. Advantages and pitfalls of the methods are discussed.

Combining nutrition, food science and engineering in developing solutions to Inflammatory bowel diseases--omega-3 polyunsaturated fatty acids as an example.

PubMed

Ferguson, Lynnette R; Smith, Bronwen G; James, Bryony J

2010-10-01

The Inflammatory bowel diseases, Crohn's disease and ulcerative colitis, are debilitating conditions, characterised by lifelong sensitivity to certain foods, and often a need for surgery and life-long medication. The anti-inflammatory effects of long chain omega-3 polyunsaturated acids justify their inclusion in enteral nutrition formulas that have been associated with disease remission. However, there have been variable data in clinical trials to test supplementary omega-3 polyunsaturated fatty acids in inducing or maintaining remission in these diseases. Although variability in trial design has been suggested as a major factor, we suggest that variability in processing and presentation of the products may be equally or more important. The nature of the source, and rapidity of getting the fish or other food source to processing or to market, will affect the percentage of the various fatty acids, possible presence of heavy metal contaminants and oxidation status of the various fatty acids. For dietary supplements or fortified foods, whether the product is encapsulated or not, whether storage is under nitrogen or not, and length of time between harvest, processing and marketing will again profoundly affect the properties of the final product. Clinical trials to test efficacy of these products in IBD to date have utilised the relevant skills of pharmacology and gastroenterology. We suggest that knowledge from food science, nutrition and engineering will be essential to establish the true role of this important group of compounds in these diseases. This journal is © The Royal Society of Chemistry 2010

History and future of genetically engineered food animal regulation: an open request.

PubMed

Wells, Kevin D

2016-06-01

Modern biotechnology resulted from of a series of incremental improvements in the understanding of DNA and the enzymes that nature evolved to manipulate it. As the potential impact of genetic engineering became apparent, scientists began the process of trying to identify the potential unintended consequences. Restrictions to recombinant DNA experimentation were at first self-imposed. Collaborative efforts between scientists and lawyers formalized an initial set of guidelines. These guidelines have been used to promulgate regulations around world. However, the initial guidelines were only intended as a starting point and were motivated by a specific set of concerns. As new data became available, the guidelines and regulations should have been adapted to the new knowledge. Instead, other social drivers drove the development of regulations. For most species and most applications, the framework that was established has slowly allowed some products to reach the market. However, genetically engineered livestock that are intended for food have been left in a regulatory state of limbo. To date, no genetically engineered food animal is available in the marketplace. A short history and a U.S.-based genetic engineer's perspective are presented. In addition, a request to regulatory agencies is presented for consideration as regulation continues to evolve. Regulators appear to have shown preference for the slow, random progression of evolution over the efficiency of intentional design.

Bacteriocins as food preservatives: Challenges and emerging horizons.

PubMed

Johnson, Eldin Maliyakkal; Jung, Dr Yong-Gyun; Jin, Dr Ying-Yu; Jayabalan, Dr Rasu; Yang, Dr Seung Hwan; Suh, Joo Won

2017-09-07

The increasing demand for fresh-like food products and the potential health hazards of chemically preserved and processed food products have led to the advent of alternative technologies for the preservation and maintenance of the freshness of the food products. One such preservation strategy is the usage of bacteriocins or bacteriocins producing starter cultures for the preservation of the intended food matrixes. Bacteriocins are ribosomally synthesized smaller polypeptide molecules that exert antagonistic activity against closely related and unrelated group of bacteria. This review is aimed at bringing to lime light the various class of bacteriocins mainly from gram positive bacteria. The desirable characteristics of the bacteriocins which earn them a place in food preservation technology, the success story of the same in various food systems, the various challenges and the strategies employed to put them to work efficiently in various food systems has been discussed in this review. From the industrial point of view various aspects like the improvement of the producer strains, downstream processing and purification of the bacteriocins and recent trends in engineered bacteriocins has also been briefly discussed in this review.

A transfer of technology from engineering: use of ROC curves from signal detection theory to investigate information processing in the brain during sensory difference testing.

PubMed

Wichchukit, Sukanya; O'Mahony, Michael

2010-01-01

This article reviews a beneficial effect of technology transfer from Electrical Engineering to Food Sensory Science. Specifically, it reviews the recent adoption in Food Sensory Science of the receiver operating characteristic (ROC) curve, a tool that is incorporated in the theory of signal detection. Its use allows the information processing that takes place in the brain during sensory difference testing to be studied and understood. The review deals with how Signal Detection Theory, also called Thurstonian modeling, led to the adoption of a more sophisticated way of analyzing the data from sensory difference tests, by introducing the signal-to-noise ratio, d', as a fundamental measure of perceived small sensory differences. Generally, the method of computation of d' is a simple matter for some of the better known difference tests like the triangle, duo-trio and 2-AFC. However, there are occasions when these tests are not appropriate and other tests like the same-different and the A Not-A test are more suitable. Yet, for these, it is necessary to understand how the brain processes information during the test before d' can be computed. It is for this task that the ROC curve has a particular use. © 2010 Institute of Food Technologists®

Current biotechnological developments in Belgium.

PubMed

Masschelein, C A; Callegari, J P; Laurent, M; Simon, J P; Taeymans, D

1989-01-01

In recent years, actions have been undertaken by the Belgian government to promote process innovation and technical diversification. Research programs are initiated and coordinated by the study committee for biotechnology setup within the Institute for Scientific Research in Industry and Agriculture (IRSIA). As a result of this action, the main areas where biotechnological processes are developed or commercially exploited include plant genetics, protein engineering, hybridoma technology, biopesticides, production by genetic engineering of vaccines and drugs, monoclonal detection of human and animal deseases, process reactors for aerobic and anaerobic wastewater treatment, and genetic modification of yeast and bacteria as a base for biomass and energy. Development research also includes new fermentation technologies principally based on immobilization of microorganisms, reactor design, and optimization of unit operations involved in downstream processing. Food, pharmaceutical, and chemical industries are involved in genetic engineering and biotechnology and each of these sectors is overviewed in this paper.

Biofortification and phytoremediation of selenium in China

USDA-ARS?s Scientific Manuscript database

Biofortification is an agricultural process that increases the uptake and accumulation of specific nutrients, e.g. selenium (Se), in agricultural food products through plant breeding, genetic engineering, and manipulation of agronomic practices. The development and uses of biofortified agricultural ...

Production of anthocyanins in metabolically engineered microorganisms: Current status and perspectives.

PubMed

Zha, Jian; Koffas, Mattheos A G

2017-12-01

Microbial production of plant-derived natural products by engineered microorganisms has achieved great success thanks to large extend to metabolic engineering and synthetic biology. Anthocyanins, the water-soluble colored pigments found in terrestrial plants that are responsible for the red, blue and purple coloration of many flowers and fruits, are extensively used in food and cosmetics industry; however, their current supply heavily relies on complex extraction from plant-based materials. A promising alternative is their sustainable production in metabolically engineered microbes. Here, we review the recent progress on anthocyanin biosynthesis in engineered bacteria, with a special focus on the systematic engineering modifications such as selection and engineering of biosynthetic enzymes, engineering of transportation, regulation of UDP-glucose supply, as well as process optimization. These promising engineering strategies will facilitate successful microbial production of anthocyanins in industry in the near future.

PROCESS-INTENSIFIED LOW-COST BIODIESEL PRODUCTION USING MEAT RENDERING WASTE, GREASES, AND FOOD WASTES - PHASE II

EPA Science Inventory

Biodiesel is a fuel that is made by processing vegetable oil or animal fats into a liquid fuel that can be combusted in a standard, unmodified diesel engine. The use of biodiesel reduces CO2 emissions by over 80% compared to petroleum and it reduces our dependence on foreign ...

PROCESS-INTENSIFIED LOW-COST BIODIESEL PRODUCTION USING MEAT RENDERING WASTE, GREASES, AND FOOD WASTES - PHASE I

EPA Science Inventory

Biodesel is a fuel that is made from processing vegetable oil or animal fats into a liquid fuel that can be combusted in a standard diesel engine. Biodiesel is made from a renewable resource such as soybeans or tallow, does not contribute to global warming, and can be made fro...

Food Quality and Energy Usage in Foodservice Systems: Convective Thermal Processing of Turkey Rolls

DTIC Science & Technology

1987-01-28

Quality Dr. M.l. Cremer Ohio State Univ. Wisconsin Enerqy Usaqe Microbioloqical Quality Nutritional Quality Dr. M. E. Matthews Univ. of Wisconsin...Engineering Center, Natick, MA. Special appreciation is extended to the followinq members of the NC-120 Regional Research Committee for their leadership ... Cremer , M.L. 1986. Sensory quality of turkey rolls roasted and held in an institutional convection oven with and without chilled storaqe. J. Food

The Application of Statistical Process Control in Non-Manufacturing Activities

DTIC Science & Technology

1988-01-01

food and lodging, legal, medical, fin- ancial, communication, engineering, architecture, and consultation. Also included would be education...sequence of pro- duction events and an output that is a product or the completion of a 9 service. A good example of this is a fast food restaurant. A...of quality improvement, and how they relate to each other. In discussing the definition of quality, the character- istics of both good and bad

Alpha-Amylase

NASA Technical Reports Server (NTRS)

2004-01-01

Both (Porcine and bacterial) starch degrading enzymes highly valued by the biotechnology industry. (Porcine) A major target for protein engineering and the study of diabetes, obesity and dental care. (Bacterial) Major industrial and biotechnology interest used in brewing, baking, and food processing. World's number one industrial protein.

Microgravity

NASA Image and Video Library

2004-04-15

Both (Porcine and bacterial) starch degrading enzymes highly valued by the biotechnology industry. (Porcine) A major target for protein engineering and the study of diabetes, obesity and dental care. (Bacterial) Major industrial and biotechnology interest used in brewing, baking, and food processing. World's number one industrial protein.

Organic: What's in a name?

PubMed Central

Fisher, B E

1999-01-01

The organic foods industry is booming: by one estimate, the market for organic foods is worth $4 billion annually and is expected to grow at a rate of more than 24% per year. Faced with the threat of pesticide exposures and other food safety problems, many consumers are turning to organic foods in hopes of finding a healthy alternative, but there is currently no consistency in organic food labeling and no guarantee that foods labeled as organic are actually grown and processed in a purely organic fashion. There is also controversy about whether the label "organic" covers such new technologies as irradiation and genetic engineering. As part of the 1990 Farm Bill, the U.S. Department of Agriculture (USDA) is working to develop a proposed rule on organic foods. The rule would regulate the allowable methods, practices, and substances used in producing and handling crops and their processed products. The first draft of the proposed rule, released in December 1997, met with unprecedented opposition, which centered around the fact that the proposal appeared to virtually ignore the recommendations of a standards board formed to assist in the rule's development. Other criticism opposed three practices put forward for comment by the USDA: irradiation, genetic engineering, and the use of sewage sludge in farming. Due to the vehemence of the opposition to its original proposal, the USDA has decided to rewrite the proposed rule. In preparation for that proposal, the USDA Agricultural Marketing Service released three issue papers in October 1998 for public comment. The 10,000-plus comments received in response to those papers will be incorporated into the second draft proposal, due out later this year. PMID:10064558

Learning Styles of Mexican Food Science and Engineering Students

ERIC Educational Resources Information Center

Palou, Enrique

2006-01-01

People have different learning styles that are reflected in different academic strengths, weaknesses, skills, and interests. Given the almost unlimited variety of job descriptions within food science and engineering, it is safe to say that students with every possible learning style have the potential to succeed as food scientists and engineers.…

Supplement a to compilation of air pollutant emission factors. Volume 1. Stationary point and area sources. Fifth edition

DOE Office of Scientific and Technical Information (OSTI.GOV)

NONE

1996-02-01

This Supplement to AP-42 addresses pollutant-generating activity from Bituminous and Subbituminous Coal Combustion; Anthracite Coal Combustion; Fuel Oil Combustion; Natural Gas Combustion; Wood Waste Combustion in Boilers; Lignite Combustion; Waste Oil Combustion: Stationary Gas Turbines for Electricity Generation; Heavy-duty Natural Gas-fired Pipeline Compressor Engines; Large Stationary Diesel and all Stationary Dual-fuel engines; Natural Gas Processing; Organic Liquid Storage Tanks; Meat Smokehouses; Meat Rendering Plants; Canned Fruits and Vegetables; Dehydrated Fruits and Vegetables; Pickles, Sauces and Salad Dressing; Grain Elevators and Processes; Cereal Breakfast Foods; Pasta Manufacturing; Vegetable Oil Processing; Wines and Brandy; Coffee Roasting; Charcoal; Coal Cleaning; Frit Manufacturing; Sandmore » and Gravel Processing; Diatomite Processing; Talc Processing; Vermiculite Processing; paved Roads; and Unpaved Roads. Also included is information on Generalized Particle Size Distributions.« less

Engineered Chloroplast Genome just got Smarter

PubMed Central

Jin, Shuangxia; Daniell, Henry

2015-01-01

Chloroplasts are known to sustain life on earth by providing food, fuel and oxygen through the process of photosynthesis. However, the chloroplast genome has also been smartly engineered to confer valuable agronomic traits and/or serve as bioreactors for production of industrial enzymes, biopharmaceuticals, bio-products or vaccines. The recent breakthrough in hyper-expression of biopharmaceuticals in edible leaves has facilitated the advancement to clinical studies by major pharmaceutical companies. This review critically evaluates progress in developing new tools to enhance or simplify expression of targeted genes in chloroplasts. These tools hold the promise to further the development of novel fuels and products, enhance the photosynthetic process, and increase our understanding of retrograde signaling and cellular processes. PMID:26440432

Detection and Control of Insects in Stored Food. Part I. The Effect of Pheromone-Baited Traps and Their Placement on the Number of Trogoderma Species Captured

DTIC Science & Technology

1983-01-01

PART I - THE EFFECT OF PHEROMONE -BAITED TRAP Technical Report AND THEIR PLACEMENT ON THE NUMBER OF 6. PERFORMING ORO. REPORT NUMBER TROGODE RMA SPECI...Madison, WI 1 L162724AH99BE006 I. CONTROLLING OFFICE NAME AND ADDRESS 12. REPORT CATS Food Packaging & Processing Group Jan 83 Food Engineering...on reveree Wd It noM*967 am Idm~fft Ay block sember) INSECTS TRAPS PHEROMONES DETECTION TROGODE RMA 21ASMTIRACT (ftdwm ow w a oem’ cid I Ity by bl..A

Folates: Chemistry, analysis, occurrence, biofortification and bioavailability.

PubMed

Saini, Ramesh Kumar; Nile, Shivraj Hariram; Keum, Young-Soo

2016-11-01

Folates (Vitamin B 9 ) include both naturally occurring folates and synthetic folic acid used in fortified foods and dietary supplements. Folate deficiency causes severe abnormalities in one-carbon metabolism can result chronic diseases and developmental disorders, including neural tube defects. Mammalian cells cannot synthesize folates de novo; therefore, diet and dietary supplements are the only way to attain daily folate requirements. In the last decade, significant advancements have been made to enhance the folate content of rice, tomato, common bean and lettuce by using genetic engineering approaches. Strategies have been developed to improve the stability of folate pool in plants. Folate deglutamylation through food processing and thermal treatment has the potential to enhance the bioavailability of folate. This review highlights the recent developments in biosynthesis, composition, bioavailability, enhanced production by elicitation and metabolic engineering, and methods of analysis of folate in food. Additionally, future perspectives in this context are identified. Detailed knowledge of folate biosynthesis, degradation and salvage are the prime requirements to efficiently engineer the plants for the enhancement of overall folate content. Similarly, consumption of a folate-rich diet with enhanced bioavailability is the best way to maintain optimum folate levels in the body. Copyright © 2016 Elsevier Ltd. All rights reserved.

[Insights into engineering of cellulosic ethanol].

PubMed

Yue, Guojun; Wu, Guoqing; Lin, Xin

2014-06-01

For energy security, air pollution concerns, coupled with the desire to sustain the agricultural sector and revitalize the rural economy, many countries have applied ethanol as oxygenate or fuel to supplement or replace gasoline in transportation sector. Because of abundant feedstock resources and effective reduction of green-house-gas emissions, the cellulosic ethanol has attracted great attention. With a couple of pioneers beginning to produce this biofuel from biomass in commercial quantities around the world, it is necessary to solve engineering problems and complete the economic assessment in 2015-2016, gradually enter the commercialization stage. To avoid "competing for food with humans and competing for land with food", the 1st generation fuel ethanol will gradually transit to the 2nd generation cellulosic ethanol. Based on the overview of cellulosic ethanol industrialization from domestic and abroad in recent years, the main engineering application problems encountered in pretreatment, enzymes and enzymatic hydrolysis, pentose/hexose co-fermentation strains and processes, equipment were discussed from chemical engineering and biotechnology perspective. The development direction of cellulosic ethanol technology in China was addressed.

Application of near-infrared image processing in agricultural engineering

NASA Astrophysics Data System (ADS)

Chen, Ming-hong; Zhang, Guo-ping; Xia, Hongxing

2009-07-01

Recently, with development of computer technology, the application field of near-infrared image processing becomes much wider. In this paper the technical characteristic and development of modern NIR imaging and NIR spectroscopy analysis were introduced. It is concluded application and studying of the NIR imaging processing technique in the agricultural engineering in recent years, base on the application principle and developing characteristic of near-infrared image. The NIR imaging would be very useful in the nondestructive external and internal quality inspecting of agricultural products. It is important to detect stored-grain insects by the application of near-infrared spectroscopy. Computer vision detection base on the NIR imaging would be help to manage food logistics. Application of NIR imaging promoted quality management of agricultural products. In the further application research fields of NIR image in the agricultural engineering, Some advices and prospect were put forward.

Zum Problem der Hochschulreform in Spanien: Einige ausgewahlte Daten.

ERIC Educational Resources Information Center

Val, Jose Cajide; Philipp, Rita Radl; Castro, Ana Porto

1998-01-01

Investigates the teaching, research, and management entailed in four new degree programs--physics, agricultural engineering, agricultural food-processing technology, and pharmacy courses--at Spain's University of Santiago de Compostela. Reports students' opinions of reforms in these courses, revealing dissatisfaction with facilities for practical…

What's in a name: the Vermont Genetically Engineered Food Labeling Act

PubMed Central

McPherson, Malia J.

2014-01-01

On May 8, 2014, Vermont passed the Vermont Genetically Engineered Food Labeling Act (Act) requiring labels on certain genetically engineered foods. Once the bill takes effect July 1, 2016, all Vermont-retailed foods with more than 0.9% of their total weight in genetically modified ingredients must be labeled with language stating, “may be partially produced with genetic engineering.” As genetically engineered food are considered scientifically equivalent to their traditional counterparts and are not subject to federal labeling by the FDA, the Act presents several legal questions. Several of the legal questions have been raised in a recent lawsuit filed by the Grocery Manufactures Association that claims the Act violates the First Amendment, Supremacy Clause, and Commerce Clause. This paper will discuss why the Second Circuit could strike down the Act as unconstitutional as to each claim. PMID:27774175

76 FR 50267 - Amended Certification Regarding Eligibility To Apply for Worker Adjustment Assistance

Federal Register 2010, 2011, 2012, 2013, 2014

2011-08-12

... Engineering, Rockwell Engineering, Excel Logistics, and American Food and Vending, Calhoun Spotting Services... Corporation, Conestoga Rovers and Associates, Phillips Engineering, Rockwell Engineering, Excel Logistics, and..., Excel Logistics, and American Food and Vending, Calhoun Spotting Service, and Job World, Inc. working on...

Nutritional Translation Blended With Food Science: 21st Century Applications1234

PubMed Central

Ferruzzi, Mario G.; Peterson, Devin G.; Singh, R. Paul; Schwartz, Steven J.; Freedman, Marjorie R.

2012-01-01

This paper, based on the symposium “Real-World Nutritional Translation Blended With Food Science,” describes how an integrated “farm-to-cell” approach would create the framework necessary to address pressing public health issues. The paper describes current research that examines chemical reactions that may influence food flavor (and ultimately food consumption) and posits how these reactions can be used in health promotion; it explains how mechanical engineering and computer modeling can study digestive processes and provide better understanding of how physical properties of food influence nutrient bioavailability and posits how this research can also be used in the fight against obesity and diabetes; and it illustrates how an interdisciplinary scientific collaboration led to the development of a novel functional food that may be used clinically in the prevention and treatment of prostate cancer. PMID:23153735

Exergetic simulation of a combined infrared-convective drying process

NASA Astrophysics Data System (ADS)

Aghbashlo, Mortaza

2016-04-01

Optimal design and performance of a combined infrared-convective drying system with respect to the energy issue is extremely put through the application of advanced engineering analyses. This article proposes a theoretical approach for exergy analysis of the combined infrared-convective drying process using a simple heat and mass transfer model. The applicability of the developed model to actual drying processes was proved using an illustrative example for a typical food.

KSC-06pd1292

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog packs up food containers with the meals prepared for the crew of mission STS-121. Hoog is a USA-FCE/EVA representative from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller

KSC-06pd1291

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog gets ready to pack the food containers with the meals prepared for the crew of mission STS-121. Hoog is a USA-FCE/EVA representative from Johnson Space Center.Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller

Radiation treatment for sterilization of packaging materials

NASA Astrophysics Data System (ADS)

Haji-Saeid, Mohammad; Sampa, Maria Helena O.; Chmielewski, Andrzej G.

2007-08-01

Treatment with gamma and electron radiation is becoming a common process for the sterilization of packages, mostly made of natural or synthetic plastics, used in the aseptic processing of foods and pharmaceuticals. The effect of irradiation on these materials is crucial for packaging engineering to understand the effects of these new treatments. Packaging material may be irradiated either prior to or after filling. The irradiation prior to filling is usually chosen for dairy products, processed food, beverages, pharmaceutical, and medical device industries in the United States, Europe, and Canada. Radiation effects on packaging material properties still need further investigation. This paper summarizes the work done by different groups and discusses recent developments in regulations and testing procedures in the field of packaging technology.

Engineering baker's yeast: room for improvement.

PubMed

Randez-Gil, F; Sanz, P; Prieto, J A

1999-06-01

Bread making is one of the oldest food-manufacturing processes. However, it is only in the past few years that recombinant-DNA technology has led to dramatic changes in formulation, ingredients or processing conditions. New strains of baker's yeast that produce CO2 more rapidly, are more resistant to stress or produce proteins or metabolites that can modify bread flavour, dough rheology or shelf-life are now emerging.

Minimally Processed Functional Foods: Technological and Operational Pathways.

PubMed

Rodgers, Svetlana

2016-10-01

This paper offers a concise review of technical and operational concepts underpinning commercialization of minimally processed functional foods (FFs), foods with fresh-like qualities commanding premium prices. The growing number of permitted nutritional content/health claims, many of which relate to well-being, coupled with emerging extraction and food processing technologies offers new exciting opportunities for small and medium size enterprises (SMEs) specializing in fresh produce to play an active role in the health market. Supporting SMEs, governments could benefit from savings in healthcare costs and value creation in the economy. Consumers could benefit from novel FF formats such as refrigerated RTE (ready-to-eat) meals, a variety of fresh-like meat-, fish-, and egg-based products, fresh-cut fruits and vegetables, cereal-based fermented foods and beverages. To preserve these valuable commodities, mild biological (enzymatic treatment, fermentation and, bio-preservation) and engineering solutions are needed. The latter include nonthermal techniques such as high-pressure treatment, cook-chill, sous-vide, mirco-encapsulation, vacuum impregnation and others. "De-constructive" culinary techniques such as 3D food printing and molecular gastronomy as well as developments in nutrigenomics and digital technologies facilitate novel product formats, personalization and access to niche markets. In the operational sense, moving from nourishment to health improvement demands a shift from defensive market-oriented to offensive market-developing strategies including collaborative networks with research organizations. © 2016 Institute of Food Technologists®.

Nanotechnology: current uses and future applications in the food industry.

PubMed

Thiruvengadam, Muthu; Rajakumar, Govindasamy; Chung, Ill-Min

2018-01-01

Recent advances in nanoscience and nanotechnology intend new and innovative applications in the food industry. Nanotechnology exposed to be an efficient method in many fields, particularly the food industry and the area of functional foods. Though as is the circumstance with the growth of any novel food processing technology, food packaging material, or food ingredient, additional studies are needed to demonstrate the potential benefits of nanotechnologies and engineered nanomaterials designed for use in foods without adverse health effects. Nanoemulsions display numerous advantages over conventional emulsions due to the small droplets size they contain: high optical clarity, excellent physical constancy against gravitational partition and droplet accumulation, and improved bioavailability of encapsulated materials, which make them suitable for food applications. Nano-encapsulation is the most significant favorable technologies having the possibility to ensnare bioactive chemicals. This review highlights the applications of current nanotechnology research in food technology and agriculture, including nanoemulsion, nanocomposites, nanosensors, nano-encapsulation, food packaging, and propose future developments in the developing field of agrifood nanotechnology. Also, an overview of nanostructured materials, and their current applications and future perspectives in food science are also presented.

Genetic Engineering: A Promising Tool to Engender Physiological, Biochemical, and Molecular Stress Resilience in Green Microalgae

PubMed Central

Guihéneuf, Freddy; Khan, Asif; Tran, Lam-Son P.

2016-01-01

As we march into the 21st century, the prevailing scenario of depleting energy resources, global warming and ever increasing issues of human health and food security will quadruple. In this context, genetic and metabolic engineering of green microalgae complete the quest toward a continuum of environmentally clean fuel and food production. Evolutionarily related, but unlike land plants, microalgae need nominal land or water, and are best described as unicellular autotrophs using light energy to fix atmospheric carbon dioxide (CO2) into algal biomass, mitigating fossil CO2 pollution in the process. Remarkably, a feature innate to most microalgae is synthesis and accumulation of lipids (60–65% of dry weight), carbohydrates and secondary metabolites like pigments and vitamins, especially when grown under abiotic stress conditions. Particularly fruitful, such an application of abiotic stress factors such as nitrogen starvation, salinity, heat shock, etc., can be used in a biorefinery concept for production of multiple valuable products. The focus of this mini-review underlies metabolic reorientation practices and tolerance mechanisms as applied to green microalgae under specific stress stimuli for a sustainable pollution-free future. Moreover, we entail current progress on genetic engineering as a promising tool to grasp adaptive processes for improving strains with potential biotechnological interests. PMID:27066043

KSC-06pd1294

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog reaches for a container filled with prepared meals for the crew of mission STS-121 to secure it for flight. Hoog is a USA-FCE/EVA representative from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller

The future in Agricultural Engineering: news degrees in the Universidad Politécnica de Madrid (UPM)

NASA Astrophysics Data System (ADS)

Cartagena, M. Carmen; Tarquis, A. M.; Vázquez, J.; Serrano, A.; Arce, A.

2010-05-01

The Bologna process is to improve the quality of education, mobility, diversity and the competitiveness and involves three fundamental changes: transform of the structure of titles, changing in methods of teaching and implementation of the systems of quality assurance. Engineer Agronomist at the Universidad Politécnica de Madrid (UPM) has been offered as a degree of five years with a total of 400 credits and seven optional orientations: Crop Production, Plant and Breeding Protection, Environment, Agricultural Economics, Animal Production, Rural Engineering and Food Technology. Actually, the Bologna plan creates three new degrees: Engineering and Science Agronomic, Food Engineering and Agro-Environmental Engineering, with 240 ECTS each one of them and with specific professional characteristics. The changes that involve the introduction of these new degrees is perhaps the largest occurred never at the Spanish university system, not only by the drastic transformation in the structure of titles, but also by the new changes that lie ahead in teaching methods. Among others we will comment the following ones: -A year decreased duration of studies and therefore incorporation into the market. - Elimination of the seven current guidelines to create three specific qualifications of degree. -Decrease of optional subjects and increase in credits for the basic subjects. - Inclusion of business practices. - Increase in the number of credits of final project. - Changes in methodologies and a higher involvement of teachers and students in the education.

A novel approach reveals that zinc oxide nanoparticles are bioavailable and toxic after dietary exposures

USGS Publications Warehouse

Croteau, M.-N.; Dybowska, A.D.; Luoma, S.N.; Valsami-Jones, E.

2011-01-01

If engineered nanomaterials are released into the environment, some are likely to end up associated with the food of animals due to aggregation and sorption processes. However, few studies have considered dietary exposure of nanomaterials. Here we show that zinc (Zn) from isotopically modified 67ZnO particles is efficiently assimilated by freshwater snails when ingested with food. The 67Zn from nano-sized 67ZnO appears as bioavailable as 67Zn internalized by diatoms. Apparent agglomeration of the zinc oxide (ZnO) particles did not reduce bioavailability, nor preclude toxicity. In the diet, ZnO nanoparticles damage digestion: snails ate less, defecated less and inefficiently processed the ingested food when exposed to high concentrations of ZnO. It was not clear whether the toxicity was due to the high Zn dose achieved with nanoparticles or to the ZnO nanoparticles themselves. Further study of exposure from nanoparticles in food would greatly benefit assessment of ecological and human health risks. ?? 2011 Informa UK, Ltd.

Did the Food Environment Cause the Obesity Epidemic?

PubMed

Hall, Kevin D

2018-01-01

Several putative explanations of the obesity epidemic relate to the changing food environment. Individual dietary macronutrients have each been theorized to be the prime culprit for population obesity, but these explanations are unlikely. Rather, obesity probably resulted from changes in the caloric quantity and quality of the food supply in concert with an industrialized food system that produced and marketed convenient, highly processed foods from cheap agricultural inputs. Such foods often contain high amounts of salt, sugar, fat, and flavor additives and are engineered to have supernormal appetitive properties driving increased consumption. Ubiquitous access to convenient and inexpensive food also changed normative eating behavior, with more people snacking, eating in restaurants, and spending less time preparing meals at home. While such changes in the food environment provide a likely explanation of the obesity epidemic, definitive scientific demonstration is hindered by the difficulty in experimentally isolating and manipulating important variables at the population level. Published 2017. This article is a U.S. Government work and is in the public domain in the USA.

Children and genetically engineered food: potentials and problems.

PubMed

Perr, Hilary A

2002-10-01

Changes in food production and dietary practices are occurring faster than our understanding of their potential impact on children's health. Traditionally, pediatric gastroenterologists have studied food with respect to its nutritive value and digestibility, its influence on metabolism, its growth-promoting characteristics, and its relationship to risk and severity of disease. Biotechnology is now expanding the science of food to include disease prevention and treatment, as well as the feeding of children on a global scale. Bioengineered ("genetically modified", or "transgenic") plants were initially developed to enhance the food supply by increasing crop yields. Such previously developed transgenic plants are now prevalent worldwide and appear in many processed food products. The implementation of the technology of genetic modulation of food plants has led to considerable fear, controversy, and confusion as the understanding of the technology is poor in the general population. This review presents an overview of genetically modified food crops and their potential unique benefits and risks to children's health. Political, economical, and ecological issues related to transgenic crops are not discussed.

Genetically Modified Food: Knowledge and Attitude of Teachers and Students

NASA Astrophysics Data System (ADS)

Mohapatra, Animesh K.; Priyadarshini, Deepika; Biswas, Antara

2010-10-01

The concepts behind the technology of genetic modification of organisms and its applications are complex. A diverse range of opinions, public concern and considerable media interest accompanies the subject. This study explores the knowledge and attitudes of science teachers and senior secondary biology students about the application of a rapidly expanding technology, genetic engineering, to food production. The results indicated significant difference in understanding of concepts related with genetically engineered food stuffs between teachers and students. The most common ideas about genetically modified food were that cross bred plants and genetically modified plants are not same, GM organisms are produced by inserting a foreign gene into a plant or animal and are high yielding. More teachers thought that genetically engineered food stuffs were unsafe for the environment. Both teachers and students showed number of misconceptions, for example, the pesticidal proteins produced by GM organisms have indirect effects through bioaccumulation, induces production of allergic proteins, genetic engineering is production of new genes, GM plants are leaky sieves and that transgenes are more likely to introgress into wild species than mutated species. In general, more students saw benefits while teachers were cautious about the advantages of genetically engineered food stuffs.

Biocatalysts: application and engineering for industrial purposes.

PubMed

Jemli, Sonia; Ayadi-Zouari, Dorra; Hlima, Hajer Ben; Bejar, Samir

2016-01-01

Enzymes are widely applied in various industrial applications and processes, including the food and beverage, animal feed, textile, detergent and medical industries. Enzymes screened from natural origins are often engineered before entering the market place because their native forms do not meet the requirements for industrial application. Protein engineering is concerned with the design and construction of novel enzymes with tailored functional properties, including stability, catalytic activity, reaction product inhibition and substrate specificity. Two broad approaches have been used for enzyme engineering, namely, rational design and directed evolution. The powerful and revolutionary techniques so far developed for protein engineering provide excellent opportunities for the design of industrial enzymes with specific properties and production of high-value products at lower production costs. The present review seeks to highlight the major fields of enzyme application and to provide an updated overview on previous protein engineering studies wherein natural enzymes were modified to meet the operational conditions required for industrial application.

Utilization of non-conventional systems for conversion of biomass to food components: Potential for utilization of algae in engineered foods

NASA Technical Reports Server (NTRS)

Karel, M.; Kamarei, A. R.; Nakhost, Z.

1985-01-01

The major nutritional components of the green algae (Scenedesmus obliquus) grown in a Constant Cell density Apparatus were determined. Suitable methodology to prepare proteins from which three major undesirable components of these cells (i.e., cell walls, nucleic acids, and pigments) were either removed or substantially reduced was developed. Results showed that processing of green algae to protein isolate enhances its potential nutritional and organoleptic acceptability as a diet component in a Controlled Ecological Life Support System.

Grand Challenges and Chemical Engineering Curriculum--Developments at TU Dortmund University

ERIC Educational Resources Information Center

Kockmann, Norbert; Lutze, Philip; Gorak, Andrzej

2016-01-01

Chemical processing industry is progressively focusing their research activities and product placements in the areas of Grand Challenges (or Global Megatrends) such as mobility, energy, communication, or health care and food. Innovation in all these fields requires solving high complex problems, rapid product development as well as dealing with…

KSC-06pd1297

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, flight crew systems technician Troy Mann and flight crew systems manager Jim Blake secure the storage boxes holding the food containers that will be stowed on Space Shuttle Discovery for the flight of mission STS-121. The containers hold meals prepared for the mission crew. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller

KSC-06pd1296

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, flight crew systems technician Troy Mann and flight crew systems manager Jim Blake store the food containers that will be stowed on Space Shuttle Discovery for the flight of mission STS-121. The containers hold meals prepared for the mission crew. Mann and Blake are with United Space Alliance ground operations. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller

KSC-06pd1295

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, Jim Blake, Dennis Huefner and Troy Mann wrap food containers that will be stowed on Space Shuttle Discovery for the flight of mission STS-121. The containers hold meals prepared for the mission crew. The men are with United Space Alliance ground operations. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller

Modulating fat digestion through food structure design.

PubMed

Guo, Qing; Ye, Aiqian; Bellissimo, Nick; Singh, Harjinder; Rousseau, Dérick

2017-10-01

Dietary fats and oils are an important component of our diet and a significant contributor to total energy and intake of lipophilic nutrients and bioactives. We discuss their fate in a wide variety of engineered, processed and naturally-occurring foods as they pass through the gastrointestinal tract and the implicit role of the food matrix within which they reside. Important factors that control fat and oil digestion include: 1) Their physical state (liquid or solid); 2) Dispersion of oil as emulsion droplets and control of the interfacial structure of emulsified oils; 3) The structure and rheology of the food matrix surrounding dispersed oil droplets; and 4) Alteration of emulsified oil droplet size and concentration. Using examples based on model foods such as emulsion gels and everyday foods such as almonds and cheese, we demonstrate that food structure design may be used as a tool to modulate fat and oil digestion potentially resulting in a number of targeted physiological outcomes. Copyright © 2017 Elsevier Ltd. All rights reserved.

Technological developments and the need for technical competencies in food services.

PubMed

Rodgers, Svetlana

2005-05-01

The growing scale of institutional and commercial food services poses a technological challenge of producing large quantities of high quality meals in terms of their safety, sensory and nutritional attributes. Developments in food service technology and systems (cook-freeze, cook-chill and others) allow the replacement of fast food with the service of cooked meals, which are often nutritionally superior. Reliance on equipment, packaging and technological 'know-how' makes food service operations more complex. Operators have to minimise the impact of the numerous steps in the production process, the fundamental weaknesses of cook-chill food safety design, coupled with the practical limitations of Hazard Analysis Critical Control Points management, the potential unevenness of temperature distribution and product deterioration during storage. The fundamental knowledge of food science and microbiology, engineering and packaging technologies is needed. At present, the 'high tech' options, which can improve a product's nutritional value, such as natural preservation hurdles or functional meals, are not used in practice.

Engineering Escherichia coli K12 MG1655 to use starch

PubMed Central

2014-01-01

Background To attain a sustainable bioeconomy, fuel, or valuable product, production must use biomass as substrate. Starch is one of the most abundant biomass resources and is present as waste or as a food and agroindustry by-product. Unfortunately, Escherichia coli, one of the most widely used microorganisms in biotechnological processes, cannot use starch as a carbon source. Results We engineered an E. coli strain capable of using starch as a substrate. The genetic design employed the native capability of the bacterium to use maltodextrins as a carbon source plus expression and secretion of its endogenous α-amylase, AmyA, in an adapted background. Biomass production improved using 35% dissolved oxygen and pH 7.2 in a controlled bioreactor. Conclusion The engineered E. coli strain can use starch from the milieu and open the possibility of optimize the process to use agroindustrial wastes to produce biofuels and other valuable chemicals. PMID:24886307

[Fermentation production of microbial catalase and its application in textile industry].

PubMed

Zhang, Dongxu; Du, Guocheng; Chen, Jian

2010-11-01

Microbial catalase is an important industrial enzyme that catalyzes the decomposition of hydrogen peroxide to water and oxygen. This enzyme has great potential of application in food, textile and pharmaceutical industries. The production of microbial catalase has been significantly improved thanks to advances in bioprocess engineering and genetic engineering. In this paper, we review the progresses in fermentation production of microbial catalase and its application in textile industry. Among these progresses, we will highlight strain isolation, substrate and environment optimization, enzyme induction, construction of engineering strains and application process optimization. Meanwhile, we also address future research trends for microbial catalase production and its application in textile industry. Molecular modification (site-directed mutagenesis and directed revolution) will endue catalase with high pH and temperature stabilities. Improvement of catalase production, based on the understanding of induction mechanism and the process control of recombinant stain fermentation, will further accelerate the application of catalase in textile industry.

Space Station Water Quality

NASA Technical Reports Server (NTRS)

Willis, Charles E. (Editor)

1987-01-01

The manned Space Station will exist as an isolated system for periods of up to 90 days. During this period, safe drinking water and breathable air must be provided for an eight member crew. Because of the large mass involved, it is not practical to consider supplying the Space Station with water from Earth. Therefore, it is necessary to depend upon recycled water to meet both the human and nonhuman water needs on the station. Sources of water that will be recycled include hygiene water, urine, and cabin humidity condensate. A certain amount of fresh water can be produced by CO2 reduction process. Additional fresh water will be introduced into the total pool by way of food, because of the free water contained in food and the water liberated by metabolic oxidation of the food. A panel of scientists and engineers with extensive experience in the various aspects of wastewater reuse was assembled for a 2 day workshop at NASA-Johnson. The panel included individuals with expertise in toxicology, chemistry, microbiology, and sanitary engineering. A review of Space Station water reclamation systems was provided.

Nanoparticles in food. Epigenetic changes induced by nanomaterials and possible impact on health.

PubMed

Smolkova, Bozena; El Yamani, Naouale; Collins, Andrew R; Gutleb, Arno C; Dusinska, Maria

2015-03-01

Disturbed epigenetic mechanisms, which developmentally regulate gene expression via modifications to DNA, histone proteins, and chromatin, have been hypothesized to play a key role in many human diseases. Recently it was shown that engineered nanoparticles (NPs), that already have a wide range of applications in various fields including food production, could dramatically affect epigenetic processes, while their ability to induce diseases remains poorly understood. Besides the obvious benefits of the new technologies, it is critical to assess their health effects before proceeding with industrial production. In this article, after surveying the applications of NPs in food technology, we review recent advances in the understanding of epigenetic pathological effects of NPs, and discuss their possible health impact with the aim of avoiding potential health risks posed by the use of nanomaterials in foods and food-packaging. Copyright © 2014 Elsevier Ltd. All rights reserved.

Rheological Principles for Food Analysis

NASA Astrophysics Data System (ADS)

Daubert, Christopher R.; Foegeding, E. Allen

Food scientists are routinely confronted with the need to measure physical properties related to sensory texture and processing needs. These properties are determined by rheological methods, where rheology is a science devoted to the deformation and flow of all materials. Rheological properties should be considered a subset of the textural properties of foods, because the sensory detection of texture encompasses factors beyond rheological properties. Specifically, rheological methods accurately measure "force," "deformation," and "flow," and food scientists and engineers must determine how best to apply this information. For example, the flow of salad dressing from a bottle, the snapping of a candy bar, or the pumping of cream through a homogenizer are each related to the rheological properties of these materials. In this chapter, we describe fundamental concepts pertinent to the understanding of the subject and discuss typical examples of rheological tests for common foods. A glossary is included as Sect. 30.6 to clarify and summarize rheological definitions throughout the chapter.

Nano-Science-Engineering-Technology Applications to Food and Nutrition.

PubMed

Nakajima, Mitsutoshi; Wang, Zheng; Chaudhry, Qasim; Park, Hyun Jin; Juneja, Lekh R

2015-01-01

Nanoscale Science, Engineering and Technology are applied to Food and Nutrition. Various delivery systems include nanoemulsions, microemulsions, solid lipid nanoparticles, micelles, and liposomes. The nanoscale systems have advantages, such as higher bioavailabitity, and other physicochemical properties. The symposium will provide an overview of the formulation, characterization, and utilization of nanotechnology-based food and nutrition.

Enhancing Student Learning in Food Engineering Using Computational Fluid Dynamics Simulations

ERIC Educational Resources Information Center

Wong, Shin Y.; Connelly, Robin K.; Hartel, Richard W.

2010-01-01

The current generation of students coming into food science and engineering programs is very visually oriented from their early experiences. To increase their interest in learning, new and visually appealing teaching materials need to be developed. Two diverse groups of students may be identified based on their math skills. Food science students…

NASA food systems: past, present, and future

NASA Technical Reports Server (NTRS)

Perchonok, Michele; Bourland, Charles

2002-01-01

The development of space food has been evolving since the Soviet cosmonaut, German Titov, became the first human to eat in space in August 1961. John Glenn was the first American to consume food, applesauce, on the third manned Mercury mission in August 1962. Before these events, there was no knowledge that humans would be able to swallow and, hence, eat in weightlessness. Space food development began with highly engineered foods that met rigid requirements imposed by spacecraft design and short mission durations. Improvements in the habitability of the spacecraft have permitted improvements in the quality of space food. As the missions became longer, the need for better nutrition, more variety, and easily consumable foods also became more important. Currently, the International Space Station astronauts have a wide variety of foods. The goal is to provide acceptable foods that taste similar to foods we eat here on Earth. Extended planetary stays will require even more variety and more technologic advances. Plants will be grown to recycle the air and water and will provide food for the crew. These harvested crops will need to be processed into safe, healthy, and acceptable food ingredients that can then be prepared into menu items.

Whole-cell bioluminescent bioreporter sensing of foodborne toxicants

NASA Astrophysics Data System (ADS)

Ripp, Steve A.; Applegate, Bruce M.; Simpson, Michael L.; Sayler, Gary S.

2001-03-01

The presence of biologically derived toxins in foods is of utmost significance to food safety and human health concerns. Biologically active amines, referred to as biogenic amines, serve as a noteworthy example, having been implicated as the causative agent in numerous food poisoning episodes. Of the various biogenic amines encountered, histamine, putrescine, cadaverine, tyramine, tryptamine, beta-phenylethylamine, spermine, and spermidine are considered to be the most significant, and can be used as hygienic-quality indicators of food. Biogenic amines can be monitored using whole-cell bioluminescent bioreporters, which represent a family of genetically engineered microorganisms that generate visible light in response to specific chemical or physical agents in their environment. The light response occurs due to transcriptional activation of a genetically incorporated lux cassette, and can be measured using standard photomultiplier devices. We have successfully engineered a lux-based bioreporter capable of detecting and monitoring the biogenic amine beta-phenylethylamine. This research represents a biologically-based sensor technology that can be readily integrated into Hazard Analysis Critical Control Point programs to provide a rugged monitoring regime that can be uniformly applied for field-based and in-house laboratory quality control analyses. Since the bioreporter and biosensing elements are completely self-contained within the sensor design, this system provides ease of use, with operational capabilities realized by simply combining the food sample with the bioreporter and allowing the sensor to process the ensuing bioluminescent signal and communicate the results. The application of this technology to the critically important issue of food safety and hygienic quality represents a novel method for detecting, monitoring, and preventing biologically active toxins in food commodities.

Space Food Systems Laboratory

NASA Technical Reports Server (NTRS)

Perchonok, Michele; Russo, Dane M. (Technical Monitor)

2001-01-01

The Space Food Systems Laboratory (SFSL) is a multipurpose laboratory responsible for space food and package research and development. It is located on-site at Johnson Space Center in Building 17. The facility supports the development of flight food, menus, packaging and food related hardware for Shuttle, International Space Station, and Advanced Life Support food systems. All foods used to support NASA ground tests and/or missions must meet the highest standards before they are 'accepted' for use on actual space flights. The foods are evaluated for nutritional content, sensory acceptability, safety, storage and shelf life, and suitability for use in micro-gravity. The food packaging is also tested to determine its functionality and suitability for use in space. Food Scientist, Registered Dieticians, Packaging Engineers, Food Systems Engineers, and Technicians staff the Space Food Systems Laboratory.

Technology Prospecting on Enzymes: Application, Marketing and Engineering

PubMed Central

Li, Shuang; Yang, Xiaofeng; Yang, Shuai; Zhu, Muzi; Wang, Xiaoning

2012-01-01

Enzymes are protein molecules functioning as specialized catalysts for chemical reactions. They have contributed greatly to the traditional and modern chemical industry by improving existing processes. In this article, we first give a survey of representative industrial applications of enzymes, focusing on the technical applications, feed industry, food processing and cosmetic products. The recent important developments and applications of enzymes in industry are reviewed. Then large efforts are dedicated to the worldwide enzyme market from the demand and production perspectives. Special attention is laid on the Chinese enzyme market. Although enzyme applications are being developed in full swing, breakthroughs are needed to overcome their weaknesses in maintaining activities during the catalytic processes. Strategies of metagomic analysis, cell surface display technology and cell-free system might give valuable solutions in novel enzyme exploiting and enzyme engineering. PMID:24688658

Integrating Ecosystem Engineering and Food Web Ecology: Testing the Effect of Biogenic Reefs on the Food Web of a Soft-Bottom Intertidal Area

PubMed Central

De Smet, Bart; Fournier, Jérôme; De Troch, Marleen; Vincx, Magda; Vanaverbeke, Jan

2015-01-01

The potential of ecosystem engineers to modify the structure and dynamics of food webs has recently been hypothesised from a conceptual point of view. Empirical data on the integration of ecosystem engineers and food webs is however largely lacking. This paper investigates the hypothesised link based on a field sampling approach of intertidal biogenic aggregations created by the ecosystem engineer Lanice conchilega (Polychaeta, Terebellidae). The aggregations are known to have a considerable impact on the physical and biogeochemical characteristics of their environment and subsequently on the abundance and biomass of primary food sources and the macrofaunal (i.e. the macro-, hyper- and epibenthos) community. Therefore, we hypothesise that L. conchilega aggregations affect the structure, stability and isotopic niche of the consumer assemblage of a soft-bottom intertidal food web. Primary food sources and the bentho-pelagic consumer assemblage of a L. conchilega aggregation and a control area were sampled on two soft-bottom intertidal areas along the French coast and analysed for their stable isotopes. Despite the structural impacts of the ecosystem engineer on the associated macrofaunal community, the presence of L. conchilega aggregations only has a minor effect on the food web structure of soft-bottom intertidal areas. The isotopic niche width of the consumer communities of the L. conchilega aggregations and control areas are highly similar, implying that consumer taxa do not shift their diet when feeding in a L. conchilega aggregation. Besides, species packing and hence trophic redundancy were not affected, pointing to an unaltered stability of the food web in the presence of L. conchilega. PMID:26496349

KSC-06pd1293

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - In the Space Station Processing Facility at NASA's Kennedy Space Center, John Hoog secures a bag filled with prepared meals for the crew of mission STS-121 before packing into containers for the flight. At left is Dennis Huefner, with United Space Alliance (USA) ground operations. Hoog is a USA-FCE/EVA representative from Johnson Space Center. Astronauts select their own menus from a large array of food items. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Foods are analyzed through nutritional analysis, sensory evaluation, storage studies, packaging evaluations and many other methods. Each astronaut’s food is stored aboard the space shuttle and is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Jack Pfaller

Microbial Enzyme Production Using Lignocellulosic Food Industry Wastes as Feedstock: A Review

PubMed Central

Ravindran, Rajeev; Jaiswal, Amit K.

2016-01-01

Enzymes are of great importance in the industry due to their substrate and product specificity, moderate reaction conditions, minimal by-product formation and high yield. They are important ingredients in several products and production processes. Up to 30% of the total production cost of enzymes is attributed to the raw materials costs. The food industry expels copious amounts of processing waste annually, which is mostly lignocellulosic in nature. Upon proper treatment, lignocellulose can replace conventional carbon sources in media preparations for industrial microbial processes, such as enzyme production. However, wild strains of microorganisms that produce industrially important enzymes show low yield and cannot thrive on artificial substrates. The application of recombinant DNA technology and metabolic engineering has enabled researchers to develop superior strains that can not only withstand harsh environmental conditions within a bioreactor but also ensure timely delivery of optimal results. This article gives an overview of the current complications encountered in enzyme production and how accumulating food processing waste can emerge as an environment-friendly and economically feasible solution for a choice of raw material. It also substantiates the latest techniques that have emerged in enzyme purification and recovery over the past four years. PMID:28952592

Food biotechnology's challenge to cultural integrity and individual consent.

PubMed

Thompson, P B

1997-01-01

Consumer response to genetically altered foods has been mixed in the United States. While transgenic crops have entered the food supply with little comment, other foods, such as the bioengineered tomato, have caused considerable controversy. Objections to genetically engineered food are varied, ranging from the religious to the aesthetic. One need not endorse these concerns to conclude that food biotechnology violates procedural protections of consumer sovereignty and religious liberty. Consumer sovereignty, a principle especially valued in this country, requires that information be made available so each individual or group may make food choices based on their own values. And as yet, there is no policy provision for informing consumers about the degree to which food has been genetically engineered.

Biocatalysis for the production of industrial products and functional foods from rice and other agricultural produce.

PubMed

Akoh, Casimir C; Chang, Shu-Wei; Lee, Guan-Chiun; Shaw, Jei-Fu

2008-11-26

Many industrial products and functional foods can be obtained from cheap and renewable raw agricultural materials. For example, starch can be converted to bioethanol as biofuel to reduce the current demand for petroleum or fossil fuel energy. On the other hand, starch can also be converted to useful functional ingredients, such as high fructose and high maltose syrups, wine, glucose, and trehalose. The conversion process involves fermentation by microorganisms and use of biocatalysts such as hydrolases of the amylase superfamily. Amylases catalyze the process of liquefaction and saccharification of starch. It is possible to perform complete hydrolysis of starch by using the fusion product of both linear and debranching thermostable enzymes. This will result in saving energy otherwise needed for cooling before the next enzyme can act on the substrate, if a sequential process is utilized. Recombinant enzyme technology, protein engineering, and enzyme immobilization are powerful tools available to enhance the activity of enzymes, lower the cost of enzyme through large scale production in a heterologous host, increase their thermostability, improve pH stability, enhance their productivity, and hence making it competitive with the chemical processes involved in starch hydrolysis and conversions. This review emphasizes the potential of using biocatalysis for the production of useful industrial products and functional foods from cheap agricultural produce and transgenic plants. Rice was selected as a typical example to illustrate many applications of biocatalysis in converting low-value agricultural produce to high-value commercial food and industrial products. The greatest advantages of using enzymes for food processing and for industrial production of biobased products are their environmental friendliness and consumer acceptance as being a natural process.

Total energy food plant 21 million gallon ethanol facility

NASA Astrophysics Data System (ADS)

1981-10-01

The Phase I Engineering study includes the following: process description, waste water treatment plant, material summary, energy chart, capital cost estimate, equipment list, personnel requirements, drawings list, specifications list, and project schedule. The economic and financial feasibility of the technical process, and environmental, health, safety, and socio-economic assessments for the project are reported. The costs for extending the following utilities to the property line of the selected site are presented: potable water, sewer system, electricity, roads for truck traffic, and rail service.

Credibility engineering in the food industry: linking science, regulation, and marketing in a corporate context.

PubMed

Penders, Bart; Nelis, Annemiek P

2011-12-01

We expand upon the notion of the "credibility cycle" through a study of credibility engineering by the food industry. Research and development (R&D) as well as marketing contribute to the credibility of the food company Unilever and its claims. Innovation encompasses the development, marketing, and sales of products. These are directed towards three distinct audiences: scientific peers, regulators, and consumers. R&D uses scientific articles to create credit for itself amongst peers and regulators. These articles are used to support health claims on products. However, R&D, regulation, and marketing are not separate realms. A single strategy of credibility engineering connects health claims to a specific public through linking that public to a health issue and a food product.

Science, law, and politics in the Food and Drug Administration's genetically engineered foods policy: FDA's 1992 policy statement.

PubMed

Pelletier, David L

2005-05-01

The US Food and Drug Administration's (FDA's) 1992 policy statement was developed in the context of critical gaps in scientific knowledge concerning the compositional effects of genetic transformation and severe limitations in methods for safety testing. FDA acknowledged that pleiotropy and insertional mutagenesis may cause unintended changes, but it was unknown whether this happens to a greater extent in genetic engineering compared with traditional breeding. Moreover, the agency was not able to identify methods by which producers could screen for unintended allergens and toxicants. Despite these uncertainties, FDA granted genetically engineered foods the presumption of GRAS (Generally Recognized As Safe) and recommended that producers use voluntary consultations before marketing them.

Mir 21 flight engineer unpacks food for a meal

NASA Image and Video Library

1996-10-01

NM21-397-034 (For Release October 1996) --- Cosmonaut Yury V. Usachev, Mir 21 flight engineer, holds a peeler and a piece of mail received along with the food in the Base Block module of the Mir Space Station.

Updates on industrial production of amino acids using Corynebacterium glutamicum.

PubMed

Wendisch, Volker F; Jorge, João M P; Pérez-García, Fernando; Sgobba, Elvira

2016-06-01

L-Amino acids find various applications in biotechnology. L-Glutamic acid and its salts are used as flavor enhancers. Other L-amino acids are used as food or feed additives, in parenteral nutrition or as building blocks for the chemical and pharmaceutical industries. L-amino acids are synthesized from precursors of central carbon metabolism. Based on the knowledge of the biochemical pathways microbial fermentation processes of food, feed and pharma amino acids have been developed. Production strains of Corynebacterium glutamicum, which has been used safely for more than 50 years in food biotechnology, and Escherichia coli are constantly improved using metabolic engineering approaches. Research towards new processes is ongoing. Fermentative production of L-amino acids in the million-ton-scale has shaped modern biotechnology and its markets continue to grow steadily. This review focusses on recent achievements in strain development for amino acid production including the use of CRISPRi/dCas9, genome-reduced strains, biosensors and synthetic pathways to enable utilization of alternative carbon sources.

High-throughput strategies for the discovery and engineering of enzymes for biocatalysis.

PubMed

Jacques, Philippe; Béchet, Max; Bigan, Muriel; Caly, Delphine; Chataigné, Gabrielle; Coutte, François; Flahaut, Christophe; Heuson, Egon; Leclère, Valérie; Lecouturier, Didier; Phalip, Vincent; Ravallec, Rozenn; Dhulster, Pascal; Froidevaux, Rénato

2017-02-01

Innovations in novel enzyme discoveries impact upon a wide range of industries for which biocatalysis and biotransformations represent a great challenge, i.e., food industry, polymers and chemical industry. Key tools and technologies, such as bioinformatics tools to guide mutant library design, molecular biology tools to create mutants library, microfluidics/microplates, parallel miniscale bioreactors and mass spectrometry technologies to create high-throughput screening methods and experimental design tools for screening and optimization, allow to evolve the discovery, development and implementation of enzymes and whole cells in (bio)processes. These technological innovations are also accompanied by the development and implementation of clean and sustainable integrated processes to meet the growing needs of chemical, pharmaceutical, environmental and biorefinery industries. This review gives an overview of the benefits of high-throughput screening approach from the discovery and engineering of biocatalysts to cell culture for optimizing their production in integrated processes and their extraction/purification.

Genetically Engineered Plants and Foods: A Scientist's Analysis of the Issues (Part I).

PubMed

Lemaux, Peggy G

2008-01-01

Through the use of the new tools of genetic engineering, genes can be introduced into the same plant or animal species or into plants or animals that are not sexually compatible-the latter is a distinction with classical breeding. This technology has led to the commercial production of genetically engineered (GE) crops on approximately 250 million acres worldwide. These crops generally are herbicide and pest tolerant, but other GE crops in the pipeline focus on other traits. For some farmers and consumers, planting and eating foods from these crops are acceptable; for others they raise issues related to safety of the foods and the environment. In Part I of this review some general and food issues raised regarding GE crops and foods will be addressed. Responses to these issues, where possible, cite peer-reviewed scientific literature. In Part II to appear in 2009, issues related to environmental and socioeconomic aspects of GE crops and foods will be covered.

Design and implementation of a vegetarian food system for a closed chamber test.

PubMed

Kloeris, V; Vodovotz, Y; Bye, L; Stiller, C Q; Lane, E

1998-01-01

The National Aeronautics and Space Administration (NASA) is conducting a series of closed chamber environmental tests, called the Lunar Mars Life Support Test Project (LMLSTP), which is designed to provide data for the development of surface habitats for the Moon and Mars. These surface habitats will be closed loop environmental systems that will recycle air and water and will grow crops to provide food for crew members. In conjunction with these tests, the Food Systems Engineering Facility at the Johnson Space Center (JSC) tested a 10-day vegetarian menu based on items that can be made from the projected crop list for these habitats. The planned menu met most of the nutritional requirements of the four crew members and was found highly acceptable. Automation of the food preparation and processing equipment was strongly recommended because the preparation time was judged excessive. The waste generated was largely due to leftovers.

Microbial biosurfactants as additives for food industries.

PubMed

Campos, Jenyffer Medeiros; Stamford, Tânia Lúcia Montenegro; Sarubbo, Leonie Asfora; de Luna, Juliana Moura; Rufino, Raquel Diniz; Banat, Ibrahim M

2013-01-01

Microbial biosurfactants with high ability to reduce surface and interfacial surface tension and conferring important properties such as emulsification, detergency, solubilization, lubrication and phase dispersion have a wide range of potential applications in many industries. Significant interest in these compounds has been demonstrated by environmental, bioremediation, oil, petroleum, food, beverage, cosmetic and pharmaceutical industries attracted by their low toxicity, biodegradability and sustainable production technologies. Despite having significant potentials associated with emulsion formation, stabilization, antiadhesive and antimicrobial activities, significantly less output and applications have been reported in food industry. This has been exacerbated by uneconomical or uncompetitive costing issues for their production when compared to plant or chemical counterparts. In this review, biosurfactants properties, present uses and potential future applications as food additives acting as thickening, emulsifying, dispersing or stabilising agents in addition to the use of sustainable economic processes utilising agro-industrial wastes as alternative substrates for their production are discussed. © 2013 American Institute of Chemical Engineers.

Recent advances and strategies in process and strain engineering for the production of butyric acid by microbial fermentation.

PubMed

Luo, Hongzhen; Yang, Rongling; Zhao, Yuping; Wang, Zhaoyu; Liu, Zheng; Huang, Mengyu; Zeng, Qingwei

2018-04-01

Butyric acid is an important platform chemical, which is widely used in the fields of food, pharmaceutical, energy, etc. Microbial fermentation as an alternative approach for butyric acid production is attracting great attention as it is an environmentally friendly bioprocessing. However, traditional fermentative butyric acid production is still not economically competitive compared to chemical synthesis route, due to the low titer, low productivity, and high production cost. Therefore, reduction of butyric acid production cost by utilization of alternative inexpensive feedstock, and improvement of butyric acid production and productivity has become an important target. Recently, several advanced strategies have been developed for enhanced butyric acid production, including bioprocess techniques and metabolic engineering methods. This review provides an overview of advances and strategies in process and strain engineering for butyric acid production by microbial fermentation. Additionally, future perspectives on improvement of butyric acid production are also proposed. Copyright © 2018 Elsevier Ltd. All rights reserved.

Novel trends in engineered milk products.

PubMed

Chandrapala, Jayani; Zisu, Bogdan

2016-08-01

Food engineering within the dairy sector is an ever developing field of study purely based on the application of engineering principles and concepts to any aspect of dairy product manufacturing and operations. The last 25 years of science and technology devoted to milk and milk products have led to major advances. The purpose of this paper is to review the history and current status of some engineered milk products and to speculate regarding future trends. Much of the advancement has been directed towards production capacity, mechanisation, automation, hygiene within the processing plant, safety, extensions in shelf life, and new product introductions that bring variety and convenience for the consumer. Significant advancements in product quality have been made, many of these arising from improved knowledge of the functional properties of ingredients and their impact on structure and texture. In addition, further improvements focused on energy efficiency and environmental sustainability have been made and will be needed in the future.

L-Methionine Production.

PubMed

Shim, Jihyun; Shin, Yonguk; Lee, Imsang; Kim, So Young

L-Methionine has been used in various industrial applications such as the production of feed and food additives and has been used as a raw material for medical supplies and drugs. It functions not only as an essential amino acid but also as a physiological effector, for example, by inhibiting fat accumulation and enhancing immune response. Producing methionine from fermentation is beneficial in that microorganisms can produce L-methionine selectively using eco-sustainable processes. Nevertheless, the fermentative method has not been used on an industrial scale because it is not competitive economically compared with chemical synthesis methods. Presented are efforts to develop suitable strains, engineered enzymes, and alternative process of producing L-methionine that overcomes problems of conventional fermentation methods. One of the alternative processes is a two-step process in which the L-methionine precursor is produced by fermentation and then converted to L-methionine by enzymes. Directed efforts toward strain development and enhanced enzyme engineering will advance industrial production of L-methionine based on fermentation.

Recent approaches in food bio-preservation - a review

PubMed Central

Singh, Veer Pal

2018-01-01

Bio-preservation is a technique of extending the shelf life of food by using natural or controlled microbiota or antimicrobials. The fermentation products as well as beneficial bacteria are generally selected in this process to control spoilage and render pathogen inactive. The special interest organism or central organism used for this purpose is lactic acid bacteria (LAB) and their metabolites. They are capable to exhibit antimicrobial properties and helpful in imparting unique flavour and texture to the food products. The major compounds produced by LAB are bacteriocin, organic acids and hydrogen peroxide. Bacteriocin is peptides or proteins with antimicrobial activity. On the basis of size, structure and post-translational modification, bacteriocin is divided into four different classes. Due to non-toxic, non-immunogenic, thermo-resistance characteristics and broad bactericidal activity, LAB bacteriocins are considered good bio-preservative agents. The most common LAB bactriocin is nisin which has wider applications in food industry and has been Food and Drug Administration (FDA) approved. Nisin and other bacteriocin are being used in vegetables products, dairy and meat industries. Apart from LAB metabolites, bacteriophages and endolysins has promising role in food processing, preservation and safety. Bacteriocins and endolysins are more suitable for DNA shuffling and protein engineering to generate highly potent variants with expanded activity spectrum. Genetically modified bacteriophages may also be helpful in bio-preservation, however; their safety issues must be addressed properly before selection as bio-preservative agent. PMID:29721439

Risks of allergic reactions to biotech proteins in foods: perception and reality.

PubMed

Lehrer, S B; Bannon, G A

2005-05-01

In recent years, significant attention has been paid to the use of biotechnology to improve the quality and quantity of the food supply due in part to the projected growth in the world population, plus limited options available for increasing the amount of land under cultivation. Alterations in the food supply induced by classical breeding and selection methods typically involve the movement of large portions of genomic DNA between different plant varieties to obtain the desired trait. This is in contrast to techniques of genetic engineering which allows the selection and transfers specific genes from one species to another. The primary allergy risk to consumers from genetically modified crops may be placed into one of three categories. The first represents the highest risk to the allergic consumer is the transfer of known allergen or cross-reacting allergen into a food crop. The second category, representing an intermediate risk to the consumer, is the potential for replacing the endogenous allergenicity of a genetically-modified crop. The last category involves expression of novel proteins that may become allergens in man and generally represents a relatively low risk to the consumer, although this possibility has received attention of late. In order to mitigate the three categories of potential allergy risk associated with biotech crops, all genes introduced into food crops undergo a series of tests designed to determine if the biotech protein exhibits properties of known food allergens. The result of this risk assessment process to date is that no biotech proteins in foods have been documented to cause allergic reactions. These results indicate that the current assessment process is robust, although as science of allergy and allergens evolves, new information and new technology should help further the assessment process for potential allergenicity.

Analysis of SURRGO Data and Obtaining Soil Texture Classifications for Simulating Hydrologic Processes

DTIC Science & Technology

2016-07-01

Note (CHETN) describes a method using the U.S. Department of Agriculture (USDA), Natural Resources Conservation Service (NRCS), Soil Survey Geographic...the general texture classifications. 2. Another source for soil information, such as the Food and Agriculture Organization of the United Nations (FAO...science studies such as agriculture , geology, geomorphology, engineering, biology, history, etc. (Soil Survey Division Staff 1993). The procedure pulls

Army Science and Technology Master Plan, Fiscal Year 1997 - Volume 2.

DTIC Science & Technology

1996-12-01

areas. Microbiology, physiology, and pharmacology are essential sciences in the production of fermented and processed foods (bread, yogurt , beer, wine...engineering) are of significant interest to the U.S. Army, and include production of the material (including cell culture and fermentation ), downstream...remains strong in targeted delivery (associated with MOD laboratories). Hungary has an established capability in production of fermenters . Remediation

Engineering Therapeutic T Cells: From Synthetic Biology to Clinical Trials.

PubMed

Esensten, Jonathan H; Bluestone, Jeffrey A; Lim, Wendell A

2017-01-24

Engineered T cells are currently in clinical trials to treat patients with cancer, solid organ transplants, and autoimmune diseases. However, the field is still in its infancy. The design, and manufacturing, of T cell therapies is not standardized and is performed mostly in academic settings by competing groups. Reliable methods to define dose and pharmacokinetics of T cell therapies need to be developed. As of mid-2016, there are no US Food and Drug Administration (FDA)-approved T cell therapeutics on the market, and FDA regulations are only slowly adapting to the new technologies. Further development of engineered T cell therapies requires advances in immunology, synthetic biology, manufacturing processes, and government regulation. In this review, we outline some of these challenges and discuss the contributions that pathologists can make to this emerging field.

2015 Evidence Analysis Library Systematic Review on Advanced Technology in Food Production.

PubMed

Edge, Marianne Smith; Kunkel, Mary Elizabeth; Schmidt, Jennifer; Papoutsakis, Constantina

2018-03-08

In the late 20th century, plant breeders began using molecular biology techniques such as recombinant DNA, also known as genetic engineering, along with traditional cross-breeding. Ten plant and one animal food have been approved for commercialization in the United States. Today, foods and ingredients from genetically engineered (GE) crops are present throughout the food supply, which has led to varying levels of acceptance. Much discussion exists among consumers and health professionals about the believability of statements made regarding benefits or risks of GE foods. The aim of this systematic review was to examine the evidence on the association of consumption of GE foods and ingredients derived from them on human health, specifically allergenicity, food safety, pesticide consumption, nutrient adequacy, inflammation, and antibiotic resistance. An expert panel conducted a systematic review on advanced technology in food production. The 30 developed questions focused on effects of human consumption of GE foods and the effects of human consumption of foods containing pesticide residues on human health. Primary research published from 1994 to 2014 were identified using PubMed and Agricultural Online Access databases. Additional studies were identified by searching references of review articles. Twenty-one studies met the inclusion criteria. Relevant research addressed five of 30 questions. Four questions focused on food allergenicity, the fifth on nutrient adequacy, and all received a Grade III (limited/weak) rating. No human studies addressed 25 questions on the consumption of foods produced using genetic engineering technologies on gene translocation, cancer, food safety, phenotype expression, inflammation and inflammatory markers, or antibiotic resistance. These questions received a Grade V (grade not assignable). Evidence from human studies did not reveal an association between adverse health effects and consumption of foods produced using genetic engineering technologies. Although the number of available human studies is small, they support that there are no clear adverse health effects-as they relate to allergenicity and nutrient adequacy-associated with consumption of GE foods. The present systematic review is aligned with a recent report by the National Academy of Sciences that included human and animal research. Copyright © 2018 Academy of Nutrition and Dietetics. Published by Elsevier Inc. All rights reserved.

On science versus engineering in hydrological modelling

NASA Astrophysics Data System (ADS)

Melsen, Lieke

2017-04-01

It is always stressed that hydrological modelling is very important, to prevent floods, to mitigate droughts, to ensure food production or nature conservation. All very true, but I believe that focussing so much on the application of our knowledge (which I call `the engineering approach'), does not stimulate thorough system understanding (which I call `the scientific approach'). In many studies, science and engineering approaches are mixed, which results in large uncertainty e.g. due to a lack of system understanding. To what extent engineering and science approached are mixed depends on the Philosophy of Science of the researcher; verificationism seems to be closer related to engineering, than falsificationism or Bayesianism. In order to grow our scientific knowledge, which means increasing our understanding of the system, we need to be more critical towards the models that we use, but also recognize all the processes that influence the hydrological cycle. In an era called 'The Anthropocene' the influence of humans on the water system can no longer be neglected, and if we choose a scientific approach we have to account for human-induced processes. Summarizing, I believe that we have to account for human impact on the hydrological system, but we have to resist the temptation to directly quantify the hydrological impact on the human system.

Plan for CELSS test bed project

NASA Technical Reports Server (NTRS)

Knott, W. M.

1986-01-01

The Closed Ecological Life Support Systems (CELSS) testbed project will achieve two major goals: It will develop the knowledge and technology needed to build and test biological or combined biological physiochemical regenerative life support systems. It will fabricate, test, and operate ground based facilities to accomplish proof-of-concent testing and evaluation leading to flight experimentation. The project will combine basic research and applied research/engineering to achieve a phased, integrated development of hardware, systems, and techniques for food and oxygen production, food processing, and waste processing in closed systems. The project will design, fabricate, and operate within three years a botanical production system scaled to a sufficient size to verify oxygen and nutrient load production (carbohydrates, fats, proteins) at a useable level. It will develop within five years a waste management system compatible with the botanical production system and a food processing system that converts available biomass into edible products. It will design, construct, and operate within ten years a ground based candidate CELSS that includes man as an active participant in the system. It will design a flight CELSS module within twelve years and construct and conduct initial flight tests within fifteen years.

[The role of civil society in building the field of Food and Nutrition in Brazil: elements for reflection].

PubMed

Burlandy, Luciene

2011-01-01

The inclusion of Food and Nutrition (FN) issues on the public agenda has gained progressive relevance in Brazil and the civil society (CS) has an important role in this process. This article examines how CS affects policies in this field based on a historical perspective of their influence in political arenas of the Federal Government. The analysis was based on the following questions: (1) the political and institutional participatory approaches; (2) the related issues and political demands; (3) the implications of this process in developing public policies. The research instruments have combined literature review and documentary analysis. It was concluded that the role of the civil society was crucial for the consolidation of the National Policy of FN and the National Policy of Food and Nutrition Security. The institutional engineering and the profile of social organizations were very different, ranging from social movements to policy networks. The topics on the agenda have changed over the period studied, with the strengthening of ethnic, racial and gender issues. The gains of this process depend on public sector capacity to regulate and support the functioning of these institutional arenas and to involve governmental segments that actually has decision making power.

Physics and the production of antibiotics

NASA Astrophysics Data System (ADS)

Fairbrother, Robert; Riddle, Wendy; Fairbrother, Neil

2006-01-01

This article is the first in a series that describe some of the physics involved in the production of antibiotics. The field is often referred to as biochemical engineering but this does not indicate the considerable part played by physics and physicists. It is a process that undergoes continual research and development. Penicillin has been selected for the focus of this article, although the engineering principles and underlying physics apply to the production of other microbial products such as amino acids (which can be used as food additives), bulk chemicals such as ethanol (used in everything from hair spray and aftershave to solvents for paints and explosives) and the well-known processes of brewing and baking. In this article the application of physics to the design of the fermenter—the giant vessel in which the production of these products occurs—is discussed.

Engineering Robustness of Microbial Cell Factories.

PubMed

Gong, Zhiwei; Nielsen, Jens; Zhou, Yongjin J

2017-10-01

Metabolic engineering and synthetic biology offer great prospects in developing microbial cell factories capable of converting renewable feedstocks into fuels, chemicals, food ingredients, and pharmaceuticals. However, prohibitively low production rate and mass concentration remain the major hurdles in industrial processes even though the biosynthetic pathways are comprehensively optimized. These limitations are caused by a variety of factors unamenable for host cell survival, such as harsh industrial conditions, fermentation inhibitors from biomass hydrolysates, and toxic compounds including metabolic intermediates and valuable target products. Therefore, engineered microbes with robust phenotypes is essential for achieving higher yield and productivity. In this review, the recent advances in engineering robustness and tolerance of cell factories is described to cope with these issues and briefly introduce novel strategies with great potential to enhance the robustness of cell factories, including metabolic pathway balancing, transporter engineering, and adaptive laboratory evolution. This review also highlights the integration of advanced systems and synthetic biology principles toward engineering the harmony of overall cell function, more than the specific pathways or enzymes. © 2017 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

[Study of the health food information for cancer patients on Japanese websites].

PubMed

Kishimoto, Keiko; Yoshino, Chie; Fukushima, Noriko

2010-08-01

The aim of this paper is to evaluate the reliability of websites providing health food information for cancer patients and, to assess the status to get this information online. We used four common Japanese search engines (Yahoo!, Google, goo, and MSN) to look up websites on Dec. 2, 2008. The search keywords were "health food" and "cancer". The websites for the first 100 hits generated by each search engine were screened and extracted by three conditions. We extracted 64 unique websites by the result of retrieval, of which 54 websites had information about health food factors. The two scales were used to evaluate the quality of the content on 54 websites. On the scale of reliability of information on the Web, the average score was 2.69+/-1.70 (maximum 6) and the median was 2.5. The other scale was matter need to check whether listed to use safely this information. On this scale, the average score was 0.72+/-1.22 (maximum 5) and the median was 0. Three engines showed poor correlation between the ranking and the latter score. But several websites on the top indicated 0 score. Fifty-four websites were extracted with one to four engines and the average number of search engines was 1.9. The two scales were positively correlated with the number of search engines, but these correlations were very poor. Ranking high and extraction by multiple search engines were of minor benefit to pick out more reliable information.

Evolution of the teachings of chemistry in the new degrees of School of Agricultural Engineering and its importance in the acquisition of competencies

NASA Astrophysics Data System (ADS)

Arce, Augusto; Tarquis, Ana M.; Castellanos, Maria Teresa; Requejo, Maria Isabel; Cartagena, Maria Carmen

2014-05-01

The academic year 2012-13 is the third year of implementation of the Bologna process in ETSI Agricultural for the subjects Chemistry I and Chemistry II in the new four Degrees: Graduate in Engineering and Agricultural Science, Food Engineering Graduate, Graduate in Engineering Environmental and Biotechnology graduate. We have implemented new interactive methodologies in the teaching-learning process based on the use of the virtual platform of the UPM, and teaching support materials and new laboratory practice developing has. It has also launched new continuous assessment systems that promote active student participation. A comparative study of academic achievements by students of the new grades in the subjects of chemistry during the last three academic years was performed to correlating the results obtained, the success rate and the drop out, and compare with the level of prior knowledge to those entering students. Possible solutions to try and fix these results in future courses are proposed Finally, the general competencies that contribute this course, how they are acquired and how they should be evaluated correctly are indicated. Acknowledgments: Innovation educative projects Nº IE02054-11/12 UPM. 2012

Medicine is not health care, food is health care: plant metabolic engineering, diet and human health.

PubMed

Martin, Cathie; Li, Jie

2017-11-01

Contents 699 I. 699 II. 700 III. 700 IV. 706 V. 707 VI. 714 714 References 714 SUMMARY: Plants make substantial contributions to our health through our diets, providing macronutrients for energy and growth as well as essential vitamins and phytonutrients that protect us from chronic diseases. Imbalances in our food can lead to deficiency diseases or obesity and associated metabolic disorders, increased risk of cardiovascular diseases and cancer. Nutritional security is now a global challenge which can be addressed, at least in part, through plant metabolic engineering for nutritional improvement of foods that are accessible to and eaten by many. We review the progress that has been made in nutritional enhancement of foods, both improvements through breeding and through biotechnology and the engineering principles on which increased phytonutrient levels are based. We also consider the evidence, where available, that such foods do enhance health and protect against chronic diseases. © 2017 The Authors. New Phytologist © 2017 New Phytologist Trust.

Yeast biotechnology: teaching the old dog new tricks.

PubMed

Mattanovich, Diethard; Sauer, Michael; Gasser, Brigitte

2014-03-06

Yeasts are regarded as the first microorganisms used by humans to process food and alcoholic beverages. The technology developed out of these ancient processes has been the basis for modern industrial biotechnology. Yeast biotechnology has gained great interest again in the last decades. Joining the potentials of genomics, metabolic engineering, systems and synthetic biology enables the production of numerous valuable products of primary and secondary metabolism, technical enzymes and biopharmaceutical proteins. An overview of emerging and established substrates and products of yeast biotechnology is provided and discussed in the light of the recent literature.

The production, properties, and applications of thermostable steryl glucosidases.

PubMed

Aguirre, Andres; Eberhardt, Florencia; Hails, Guillermo; Cerminati, Sebastian; Castelli, María Eugenia; Rasia, Rodolfo M; Paoletti, Luciana; Menzella, Hugo G; Peiru, Salvador

2018-02-21

Extremophilic microorganisms are a rich source of enzymes, the enzymes which can serve as industrial catalysts that can withstand harsh processing conditions. An example is thermostable β-glucosidases that are addressing a challenging problem in the biodiesel industry: removing steryl glucosides (SGs) from biodiesel. Steryl glucosidases (SGases) must be tolerant to heat and solvents in order to function efficiently in biodiesel. The amphipathic nature of SGs also requires enzymes with an affinity for water/solvent interfaces in order to achieve efficient hydrolysis. Additionally, the development of an enzymatic process involving a commodity such as soybean biodiesel must be cost-effective, necessitating an efficient manufacturing process for SGases. This review summarizes the identification of microbial SGases and their applications, discusses biodiesel refining processes and the development of analytical methods for identifying and quantifying SGs in foods and biodiesel, and considers technologies for strain engineering and process optimization for the heterologous production of a SGase from Thermococcus litoralis. All of these technologies might be used for the production of other thermostable enzymes. Structural features of SGases and the feasibility of protein engineering for novel applications are explored.

Integration of Basic Knowledge Models for the Simulation of Cereal Foods Processing and Properties.

PubMed

Kristiawan, Magdalena; Kansou, Kamal; Valle, Guy Della

Cereal processing (breadmaking, extrusion, pasting, etc.) covers a range of mechanisms that, despite their diversity, can be often reduced to a succession of two core phenomena: (1) the transition from a divided solid medium (the flour) to a continuous one through hydration, mechanical, biochemical, and thermal actions and (2) the expansion of a continuous matrix toward a porous structure as a result of the growth of bubble nuclei either by yeast fermentation or by water vaporization after a sudden pressure drop. Modeling them is critical for the domain, but can be quite challenging to address with mechanistic approaches relying on partial differential equations. In this chapter we present alternative approaches through basic knowledge models (BKM) that integrate scientific and expert knowledge, and possess operational interest for domain specialists. Using these BKMs, simulations of two cereal foods processes, extrusion and breadmaking, are provided by focusing on the two core phenomena. To support the use by non-specialists, these BKMs are implemented as computer tools, a Knowledge-Based System developed for the modeling of the flour mixing operation or Ludovic ® , a simulation software for twin screw extrusion. They can be applied to a wide domain of compositions, provided that the data on product rheological properties are available. Finally, it is stated that the use of such systems can help food engineers to design cereal food products and predict their texture properties.

Feasibility of utilizing bioindicators for testing microbial inactivation in sweetpotato purees processed with a continuous-flow microwave system.

PubMed

Brinley, T A; Dock, C N; Truong, V-D; Coronel, P; Kumar, P; Simunovic, J; Sandeep, K P; Cartwright, G D; Swartzel, K R; Jaykus, L-A

2007-06-01

Continuous-flow microwave heating has potential in aseptic processing of various food products, including purees from sweetpotatoes and other vegetables. Establishing the feasibility of a new processing technology for achieving commercial sterility requires evaluating microbial inactivation. This study aimed to assess the feasibility of using commercially available plastic pouches of bioindicators containing spores of Geobacillius stearothermophilus ATCC 7953 and Bacillus subtilis ATCC 35021 for evaluating the degree of microbial inactivation achieved in vegetable purees processed in a continuous-flow microwave heating unit. Sweetpotato puree seeded with the bioindicators was subjected to 3 levels of processing based on the fastest particles: undertarget process (F(0) approximately 0.65), target process (F(0) approximately 2.8), and overtarget process (F(0) approximately 10.10). After initial experiments, we found it was necessary to engineer a setup with 2 removable tubes connected to the continuous-flow microwave system to facilitate the injection of indicators into the unit without interrupting the puree flow. Using this approach, 60% of the indicators injected into the system could be recovered postprocess. Spore survival after processing, as evaluated by use of growth indicator dyes and standard plating methods, verified inactivation of the spores in sweetpotato puree. The log reduction results for B. subtilis were equivalent to the predesigned degrees of sterilization (F(0)). This study presents the first report suggesting that bioindicators such as the flexible, food-grade plastic pouches can be used for microbial validation of commercial sterilization in aseptic processing of foods using a continuous-flow microwave system.

Outbreaks where food workers have been implicated in the spread of foodborne disease. Part 7. Barriers to reduce contamination of food by workers.

PubMed

Todd, Ewen C D; Michaels, Barry S; Greig, Judy D; Smith, Debra; Holah, John; Bartleson, Charles A

2010-08-01

Contamination of food and individuals by food workers has been identified as an important contributing factor during foodborne illness investigations. Physical and chemical barriers to prevent microbial contamination of food are hurdles that block or reduce the transfer of pathogens to the food surface from the hands of a food worker, from other foods, or from the environment. In food service operations, direct contact of food by hands should be prevented by the use of barriers, especially when gloves are not worn. Although these barriers have been used for decades in food processing and food service operations, their effectiveness is sometimes questioned or their use may be ignored. Physical barriers include properly engineered building walls and doors to minimize the flow of outside particles and pests to food storage and food preparation areas; food shields to prevent aerosol contamination of displayed food by customers and workers; work clothing designated strictly for work (clothing worn outdoors can carry undesirable microorganisms, including pathogens from infected family members, into the work environment); and utensils such as spoons, tongs, and deli papers to prevent direct contact between hands and the food being prepared or served. Money and ready-to-eat foods should be handled as two separate operations, preferably by two workers. Chemical barriers include sanitizing solutions used to remove microorganisms (including pathogens) from objects or materials used during food production and preparation and to launder uniforms, work clothes, and soiled linens. However, laundering as normally practiced may not effectively eliminate viral pathogens.

Database Deposit Service through JOIS : JAFIC File on Food Industry and Osaka Urban Engineering File

NASA Astrophysics Data System (ADS)

Kataoka, Akihiro

JICST has launched the database deposit service for the excellent quality in small-and medium size, both of which have no dissemination network. JAFIC File on Food Industry produced by the Japan Food Industry Center and Osaka Urban Engineering File by Osaka City have been in service by JOIS since March 2, 1987. In this paper the outline of the above databases is introduced in focussing on the items covered and retrieved by JOIS.

Current advance in biological production of malic acid using wild type and metabolic engineered strains.

PubMed

Dai, Zhongxue; Zhou, Huiyuan; Zhang, Shangjie; Gu, Honglian; Yang, Qiao; Zhang, Wenming; Dong, Weiliang; Ma, Jiangfeng; Fang, Yan; Jiang, Min; Xin, Fengxue

2018-06-01

Malic acid (2-hydroxybutanedioic acid) is a four-carbon dicarboxylic acid, which has attracted great interest due to its wide usage as a precursor of many industrially important chemicals in the food, chemicals, and pharmaceutical industries. Several mature routes for malic acid production have been developed, such as chemical synthesis, enzymatic conversion and biological fermentation. With depletion of fossil fuels and concerns regarding environmental issues, biological production of malic acid has attracted more attention, which mainly consists of three pathways, namely non-oxidative pathway, oxidative pathway and glyoxylate cycle. In recent decades, metabolic engineering of model strains, and process optimization for malic acid production have been rapidly developed. Hence, this review comprehensively introduces an overview of malic acid producers and highlight some of the successful metabolic engineering approaches. Copyright © 2018 Elsevier Ltd. All rights reserved.

Preparing synthetic biology for the world

PubMed Central

Moe-Behrens, Gerd H. G.; Davis, Rene; Haynes, Karmella A.

2013-01-01

Synthetic Biology promises low-cost, exponentially scalable products and global health solutions in the form of self-replicating organisms, or “living devices.” As these promises are realized, proof-of-concept systems will gradually migrate from tightly regulated laboratory or industrial environments into private spaces as, for instance, probiotic health products, food, and even do-it-yourself bioengineered systems. What additional steps, if any, should be taken before releasing engineered self-replicating organisms into a broader user space? In this review, we explain how studies of genetically modified organisms lay groundwork for the future landscape of biosafety. Early in the design process, biological engineers are anticipating potential hazards and developing innovative tools to mitigate risk. Here, we survey lessons learned, ongoing efforts to engineer intrinsic biocontainment, and how different stakeholders in synthetic biology can act to accomplish best practices for biosafety. PMID:23355834

Fingerprinting food: current technologies for the detection of food adulteration and contamination.

PubMed

Ellis, David I; Brewster, Victoria L; Dunn, Warwick B; Allwood, J William; Golovanov, Alexander P; Goodacre, Royston

2012-09-07

Major food adulteration and contamination events seem to occur with some regularity, such as the widely publicised adulteration of milk products with melamine and the recent microbial contamination of vegetables across Europe for example. With globalisation and rapid distribution systems, these can have international impacts with far-reaching and sometimes lethal consequences. These events, though potentially global in the modern era, are in fact far from contemporary, and deliberate adulteration of food products is probably as old as the food processing and production systems themselves. This review first introduces some background into these practices, both historically and contemporary, before introducing a range of the technologies currently available for the detection of food adulteration and contamination. These methods include the vibrational spectroscopies: near-infrared, mid-infrared, Raman; NMR spectroscopy, as well as a range of mass spectrometry (MS) techniques, amongst others. This subject area is particularly relevant at this time, as it not only concerns the continuous engagement with food adulterers, but also more recent issues such as food security, bioterrorism and climate change. It is hoped that this introductory overview acts as a springboard for researchers in science, technology, engineering, and industry, in this era of systems-level thinking and interdisciplinary approaches to new and contemporary problems.

Food security in indigenous and peasant populations: a systematic review.

PubMed

Restrepo-Arango, Marcos; Gutiérrez-Builes, Lina Andrea; Ríos-Osorio, Leonardo Alberto

2018-04-01

Food security and the vulnerability among indigenous and peasant populations has become a topic of interest to public health all around the world, leading to the investigation about measurement, classification and factors that determine it. This systematic review aims to describe the situation of food security in indigenous and peasant communities, and the methods used for evaluation. The literature search was performed on the Pub Med (5), ScienceDirect (221) and Scopus (377) databases searching for publications between 2004 and 2015, a total of 603 items were located with the search engines. At the end of the screening process and after adding the items found in the gray literature, 25 papers were obtained to write the review. In the 11 years evaluated between 2004 and 2015, scientific activity around the theme was poor with just 4.54% of the publications on this subject, but for 2011 the percentage increased to 13 publications, 63%. Various factors that influence the development of food insecurity are climate change, the diversity of agriculture, globalization and market westernization.

Understanding and managing the food-energy-water nexus - opportunities for water resources research

NASA Astrophysics Data System (ADS)

Cai, Ximing; Wallington, Kevin; Shafiee-Jood, Majid; Marston, Landon

2018-01-01

Studies on the food, energy, and water (FEW) nexus lay a shared foundation for researchers, policy makers, practitioners, and stakeholders to understand and manage linked production, utilization, and security of FEW systems. The FEW nexus paradigm provides the water community specific channels to move forward in interdisciplinary research where integrated water resources management (IWRM) has fallen short. Here, we help water researchers identify, articulate, utilize, and extend our disciplinary strengths within the broader FEW communities, while informing scientists in the food and energy domains about our unique skillset. This paper explores the relevance of existing and ongoing scholarship within the water community, as well as current research needs, for understanding FEW processes and systems and implementing FEW solutions through innovations in technologies, infrastructures, and policies. Following the historical efforts in IWRM, hydrologists, water resources engineers, economists, and policy analysts are provided opportunities for interdisciplinary studies among themselves and in collaboration with energy and food communities, united by a common path to achieve sustainability development goals.

Analysis of biomass and waste gasification lean syngases combustion for power generation using spark ignition engines.

PubMed

Marculescu, Cosmin; Cenuşă, Victor; Alexe, Florin

2016-01-01

The paper presents a study for food processing industry waste to energy conversion using gasification and internal combustion engine for power generation. The biomass we used consisted in bones and meat residues sampled directly from the industrial line, characterised by high water content, about 42% in mass, and potential health risks. Using the feedstock properties, experimentally determined, two air-gasification process configurations were assessed and numerically modelled to quantify the effects on produced syngas properties. The study also focused on drying stage integration within the conversion chain: either external or integrated into the gasifier. To comply with environmental regulations on feedstock to syngas conversion both solutions were developed in a closed system using a modified down-draft gasifier that integrates the pyrolysis, gasification and partial oxidation stages. Good quality syngas with up to 19.1% - CO; 17% - H2; and 1.6% - CH4 can be produced. The syngas lower heating value may vary from 4.0 MJ/Nm(3) to 6.7 MJ/Nm(3) depending on process configuration. The influence of syngas fuel properties on spark ignition engines performances was studied in comparison to the natural gas (methane) and digestion biogas. In order to keep H2 molar quota below the detonation value of ⩽4% for the engines using syngas, characterised by higher hydrogen fraction, the air excess ratio in the combustion process must be increased to [2.2-2.8]. The results in this paper represent valuable data required by the design of waste to energy conversion chains with intermediate gas fuel production. The data is suitable for Otto engines characterised by power output below 1 MW, designed for natural gas consumption and fuelled with low calorific value gas fuels. Copyright © 2015 Elsevier Ltd. All rights reserved.

Microbial production of nattokinase: current progress, challenge and prospect.

PubMed

Cai, Dongbo; Zhu, Chengjun; Chen, Shouwen

2017-05-01

Nattokinase (EC 3.4.21.62) is a profibrinolytic serine protease with a potent fibrin-degrading activity, and it has been produced by many host strains. Compared to other fibrinolytic enzymes (urokinase, t-PA and streprokinase), nattokinase shows the advantages of having no side effects, low cost and long life-time, and it has the potential to be used as a drug for treating cardiovascular disease and served as a functional food additive. In this review, we focused on screening of producing strains, genetic engineering, fermentation process optimization for microbial nattokinase production, and the extraction and purification of nattokinase were also discussed in this particular chapter. The selection of optimal nattokinase producing strain was the crucial starting element for improvement of nattokinase production. Genetic engineering, protein engineering, fermentation optimization and process control have been proved to be the effective strategies for enhancement of nattokinase production. Also, extraction and purification of nattokinase are critical for the quality evaluation of nattokinase. Finally, the prospect of microbial nattokinase production was also discussed regarding the recent progress, challenge, and trends in this field.

Development of activities to promote the interest in science and technology in elementary and middle school students

NASA Astrophysics Data System (ADS)

Sicardi-Segade, A.; Campos-Mejía, A.; Solano, C.

2016-09-01

Innovation through science and technology will be essential to solve important challenges humanity will have to face in the years to come, regarding clean energies, food quality, medicine, communications, etc. To deal with these important issues, it is necessary to promote STEM (Science, Technology, Engineering and Mathematics) education in children. In this work, we present the results of the strategies that we have implemented to increase the elementary and middle school students interest in science and technology by means of activities that allow them to use and develop their creativity, team work, critical thinking, and the use of the scientific method and the engineering design process.

Progress of succinic acid production from renewable resources: Metabolic and fermentative strategies.

PubMed

Jiang, Min; Ma, Jiangfeng; Wu, Mingke; Liu, Rongming; Liang, Liya; Xin, Fengxue; Zhang, Wenming; Jia, Honghua; Dong, Weiliang

2017-12-01

Succinic acid is a four-carbon dicarboxylic acid, which has attracted much interest due to its abroad usage as a precursor of many industrially important chemicals in the food, chemicals, and pharmaceutical industries. Facing the shortage of crude oil supply and demand of sustainable development, biological production of succinic acid from renewable resources has become a topic of worldwide interest. In recent decades, robust producing strain selection, metabolic engineering of model strains, and process optimization for succinic acid production have been developed. This review provides an overview of succinic acid producers and cultivation technology, highlight some of the successful metabolic engineering approaches. Copyright © 2017 Elsevier Ltd. All rights reserved.

Characteristics and Dietary Patterns of Adolescents Who Value Eating Locally Grown, Organic, Nongenetically Engineered, and Nonprocessed Food

ERIC Educational Resources Information Center

Robinson-O'Brien, Ramona; Larson, Nicole; Neumark-Sztainer, Dianne; Stat, Peter Hannan M.; Story, Mary

2009-01-01

Objective: To examine characteristics of adolescents who value eating locally grown, organic, nongenetically engineered, and/or nonprocessed food and whether they are more likely than their peers to meet Healthy People 2010 dietary objectives. Design: Cross-sectional analysis using data from a population-based study in Minnesota (Project EAT:…

Protein engineering for metabolic engineering: current and next-generation tools

PubMed Central

Marcheschi, Ryan J.; Gronenberg, Luisa S.; Liao, James C.

2014-01-01

Protein engineering in the context of metabolic engineering is increasingly important to the field of industrial biotechnology. As the demand for biologically-produced food, fuels, chemicals, food additives, and pharmaceuticals continues to grow, the ability to design and modify proteins to accomplish new functions will be required to meet the high productivity demands for the metabolism of engineered organisms. This article reviews advances of selecting, modeling, and engineering proteins to improve or alter their activity. Some of the methods have only recently been developed for general use and are just beginning to find greater application in the metabolic engineering community. We also discuss methods of generating random and targeted diversity in proteins to generate mutant libraries for analysis. Recent uses of these techniques to alter cofactor use, produce non-natural amino acids, alcohols, and carboxylic acids, and alter organism phenotypes are presented and discussed as examples of the successful engineering of proteins for metabolic engineering purposes. PMID:23589443

Protein engineering for metabolic engineering: current and next-generation tools.

PubMed

Marcheschi, Ryan J; Gronenberg, Luisa S; Liao, James C

2013-05-01

Protein engineering in the context of metabolic engineering is increasingly important to the field of industrial biotechnology. As the demand for biologically produced food, fuels, chemicals, food additives, and pharmaceuticals continues to grow, the ability to design and modify proteins to accomplish new functions will be required to meet the high productivity demands for the metabolism of engineered organisms. We review advances in selecting, modeling, and engineering proteins to improve or alter their activity. Some of the methods have only recently been developed for general use and are just beginning to find greater application in the metabolic engineering community. We also discuss methods of generating random and targeted diversity in proteins to generate mutant libraries for analysis. Recent uses of these techniques to alter cofactor use; produce non-natural amino acids, alcohols, and carboxylic acids; and alter organism phenotypes are presented and discussed as examples of the successful engineering of proteins for metabolic engineering purposes. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Bioethanol production from tuber crops using fermentation technology: a review

NASA Astrophysics Data System (ADS)

Thatoi, Hrudayanath; Dash, Preeti Krishna; Mohapatra, Sonali; Swain, Manas Ranjan

2016-05-01

Bioethanol, an alcohol produced by fermentation of plant biomass containing starch and sugars by micro-organisms, considered as a dominant form of fuel for future. Production of this renewable fuel, especially from starchy materials such as tuber crops, holds a remarkable potential to meet the future energy demand because of its high production and comparitively less demand for use as food and fodder. This review focuses on the world bioethanol production scenario from various tuber crops, namely cassava, sweet potato, potato, yam, aroids, sugar beet, etc., fermentation techniques and micro-organisms used in fermentation process along with its future prospects. The advances in metabolic pathway engineering and genetic engineering techniques have led to the development of micro-organisms capable of efficiently converting biomass sugars into ethanol. Several biotechnological tools that are also available for the improvement of microorganisms to meet the harsh environments typically met with certain industrial fermentation process are also discussed.

Genetic engineering of Synechocystis PCC6803 for the photoautotrophic production of the sweetener erythritol.

PubMed

van der Woude, Aniek D; Perez Gallego, Ruth; Vreugdenhil, Angie; Puthan Veetil, Vinod; Chroumpi, Tania; Hellingwerf, Klaas J

2016-04-08

Erythritol is a polyol that is used in the food and beverage industry. Due to its non-caloric and non-cariogenic properties, the popularity of this sweetener is increasing. Large scale production of erythritol is currently based on conversion of glucose by selected fungi. In this study, we describe a biotechnological process to produce erythritol from light and CO2, using engineered Synechocystis sp. PCC6803. By functionally expressing codon-optimized genes encoding the erythrose-4-phosphate phosphatase TM1254 and the erythrose reductase Gcy1p, or GLD1, this cyanobacterium can directly convert the Calvin cycle intermediate erythrose-4-phosphate into erythritol via a two-step process and release the polyol sugar in the extracellular medium. Further modifications targeted enzyme expression and pathway intermediates. After several optimization steps, the best strain, SEP024, produced up to 2.1 mM (256 mg/l) erythritol, excreted in the medium.

Magnetic Resonance Imaging of Chondrocytes Labeled with Superparamagnetic Iron Oxide Nanoparticles in Tissue-Engineered Cartilage

PubMed Central

Ramaswamy, Sharan; Greco, Jane B.; Uluer, Mehmet C.; Zhang, Zijun; Zhang, Zhuoli; Fishbein, Kenneth W.

2009-01-01

The distribution of cells within tissue-engineered constructs is difficult to study through nondestructive means, such as would be required after implantation. However, cell labeling with iron-containing particles may prove to be a useful approach to this problem, because regions containing such labeled cells have been shown to be readily detectable using magnetic resonance imaging (MRI). In this study, we used the Food and Drug Administration–approved superparamagnetic iron oxide (SPIO) contrast agent Feridex in combination with transfection agents to label chondrocytes and visualize them with MRI in two different tissue-engineered cartilage constructs. Correspondence between labeled cell spatial location as determined using MRI and histology was established. The SPIO-labeling process was found not to affect the phenotype or viability of the chondrocytes or the production of major cartilage matrix constituents. We believe that this method of visualizing and tracking chondrocytes may be useful in the further development of tissue engineered cartilage therapeutics. PMID:19788362

The application of GMOs in agriculture and in food production for a better nutrition: two different scientific points of view.

PubMed

Buiatti, M; Christou, P; Pastore, G

2013-05-01

This commentary is a face-to-face debate between two almost opposite positions regarding the application of genetic engineering in agriculture and food production. Seven questions on the potential benefits of the application of genetic engineering in agriculture and on the potentially adverse impacts on the environment and human health were posed to two scientists: one who is sceptical about the use of GMOs in Agriculture, and one who views GMOs as an important tool for quantitatively and qualitatively improving food production.

Yeast biotechnology: teaching the old dog new tricks

PubMed Central

2014-01-01

Yeasts are regarded as the first microorganisms used by humans to process food and alcoholic beverages. The technology developed out of these ancient processes has been the basis for modern industrial biotechnology. Yeast biotechnology has gained great interest again in the last decades. Joining the potentials of genomics, metabolic engineering, systems and synthetic biology enables the production of numerous valuable products of primary and secondary metabolism, technical enzymes and biopharmaceutical proteins. An overview of emerging and established substrates and products of yeast biotechnology is provided and discussed in the light of the recent literature. PMID:24602262

Modelling and Inverse-Modelling: Experiences with O.D.E. Linear Systems in Engineering Courses

ERIC Educational Resources Information Center

Martinez-Luaces, Victor

2009-01-01

In engineering careers courses, differential equations are widely used to solve problems concerned with modelling. In particular, ordinary differential equations (O.D.E.) linear systems appear regularly in Chemical Engineering, Food Technology Engineering and Environmental Engineering courses, due to the usefulness in modelling chemical kinetics,…

Chaotic mixing by microswimmers moving on quasiperiodic orbits

NASA Astrophysics Data System (ADS)

Jalali, Mir Abbas; Khoshnood, Atefeh; Alam, Mohammad-Reza

2015-11-01

Life on the Earth is strongly dependent upon mixing across a vast range of scales. For example, mixing distributes nutrients for microorganisms in aquatic environments, and balances the spatial energy distribution in the oceans and the atmosphere. From industrial point of view, mixing is essential in many microfluidic processes and lab-on-a-chip operations, polymer engineering, pharmaceutics, food engineering, petroleum engineering, and biotechnology. Efficient mixing, typically characterized by chaotic advection, is hard to achieve in low Reynolds number conditions because of the linear nature of the Stokes equation that governs the motion. We report the first demonstration of chaotic mixing induced by a microswimmer that strokes on quasiperiodic orbits with multi-loop turning paths. Our findings can be utilized to understand the interactions of microorganisms with their environments, and to design autonomous robotic mixers that can sweep and mix an entire volume of complex-geometry containers.

Plasma Processing with a One Atmosphere Uniform Glow Discharge Plasma (OAUGDP)

NASA Astrophysics Data System (ADS)

Reece Roth, J.

2000-10-01

The vast majority of all industrial plasma processing is conducted with glow discharges at pressures below 10 torr. This has limited applications to high value workpieces as a result of the large capital cost of vacuum systems and the production constraints of batch processing. It has long been recognized that glow discharges would play a much larger industrial role if they could be operated at one atmosphere. The One Atmosphere Uniform Glow Discharge Plasma (OAUGDP) has been developed at the University of Tennessee Plasma Sciences Laboratory. The OAUGDP is non-thermal RF plasma with the time-resolved characteristics of a classical low pressure DC normal glow discharge. An interdisciplinary team was formed to conduct exploratory investigations of the physics and applications of the OAUGDP. This team includes collaborators from the UTK Textiles and Nonwovens Development Center (TANDEC) and the Departments of Electrical and Computer Engineering, Microbiology, Food Science and Technology, and Mechanical and Aerospace Engineering and Engineering Science. Exploratory tests were conducted on a variety of potential plasma processing and other applications. These include the use of OAUGDP to sterilize medical and dental equipment and air filters; diesel soot removal; plasma aerodynamic effects; electrohydrodynamic (EDH) flow control of the neutral working gas; increasing the surface energy of materials; increasing the wettability and wickability of fabrics; and plasma deposition and directional etching. A general overview of these topics will be presented.

Using eddy currents for noninvasive in vivo pH monitoring for bone tissue engineering.

PubMed

Beck-Broichsitter, Benedicta E; Daschner, Frank; Christofzik, David W; Knöchel, Reinhard; Wiltfang, Jörg; Becker, Stephan T

2015-03-01

The metabolic processes that regulate bone healing and bone induction in tissue engineering models are not fully understood. Eddy current excitation is widely used in technical approaches and in the food industry. The aim of this study was to establish eddy current excitation for monitoring metabolic processes during heterotopic osteoinduction in vivo. Hydroxyapatite scaffolds were implanted into the musculus latissimus dorsi of six rats. Bone morphogenetic protein 2 (BMP-2) was applied 1 and 2 weeks after implantation. Weekly eddy current excitation measurements were performed. Additionally, invasive pH measurements were obtained from the scaffolds using fiber optic detection devices. Correlations between the eddy current measurements and the metabolic values were calculated. The eddy current measurements and pH values decreased significantly in the first 2 weeks of the study, followed by a steady increase and stabilization at higher levels towards the end of the study. The measurement curves and statistical evaluations indicated a significant correlation between the resonance frequency values of the eddy current excitation measurements and the observed pH levels (p = 0.0041). This innovative technique was capable of noninvasively monitoring metabolic processes in living tissues according to pH values, showing a direct correlation between eddy current excitation and pH in an in vivo tissue engineering model.

Microbiological Spoilage of Dairy Products

NASA Astrophysics Data System (ADS)

Ledenbach, Loralyn H.; Marshall, Robert T.

The wide array of available dairy foods challenges the microbiologist, engineer, and technologist to find the best ways to prevent the entry of microorganisms, destroy those that do get in along with their enzymes, and prevent the growth and activities of those that escape processing treatments. Troublesome spoilage microorganisms include aerobic psychrotrophic Gram-negative bacteria, yeasts, molds, heterofermentative lactobacilli, and spore-forming bacteria. Psychrotrophic bacteria can produce large amounts of extracellular hydrolytic enzymes, and the extent of recontamination of pasteurized fluid milk products with these bacteria is a major determinant of their shelf life. Fungal spoilage of dairy foods is manifested by the presence of a wide variety of metabolic by-products, causing off-odors and flavors, in addition to visible changes in color or texture.

Engineering for All: Classroom Implementation

ERIC Educational Resources Information Center

Hacker, Michael; Cavanaugh, Sandra; DeHaan, Chris; Longware, Alta Jo; McGuire, Matt; Plummer, Matthew

2018-01-01

This is the second of two articles about the National Science Foundation-funded Engineering for All (EfA) program which focuses on engineering as a potential social good, revisits major Technology and Engineering (T&E) themes (design, modeling, systems, resources, and human values) in two authentic social contexts (Food and Water), and uses…

Modeling chemical accumulation in sediment of small waterbodies accounting for sediment transport and water-sediment exchange processes over long periods.

PubMed

Patterson, David Albert; Strehmel, Alexander; Erzgräber, Beate; Hammel, Klaus

2017-12-01

In a recent scientific opinion of the European Food Safety Authority it is argued that the accumulation of plant protection products in sediments over long time periods may be an environmentally significant process. Therefore, the European Food Safety Authority proposed a calculation to account for plant protection product accumulation. This calculation, however, considers plant protection product degradation within sediment as the only dissipation route, and does not account for sediment dynamics or back-diffusion into the water column. The hydraulic model Hydrologic Engineering Center-River Analysis System (HEC-RAS; US Army Corps of Engineers) was parameterized to assess sediment transport and deposition dynamics within the FOrum for Co-ordination of pesticide fate models and their USe (FOCUS) scenarios in simulations spanning 20 yr. The results show that only 10 to 50% of incoming sediment would be deposited. The remaining portion of sediment particles is transported across the downstream boundary. For a generic plant protection product substance this resulted in deposition of only 20 to 50% of incoming plant protection product substance. In a separate analysis, the FOCUS TOXSWA model was utilized to examine the relative importance of degradation versus back-diffusion as loss processes from the sediment compartment for a diverse range of generic plant protection products. In simulations spanning 20 yr, it was shown that back-diffusion was generally the dominant dissipation process. The results of the present study show that sediment dynamics and back-diffusion should be considered when calculating long-term plant protection product accumulation in sediment. Neglecting these may lead to a systematic overestimation of accumulation. Environ Toxicol Chem 2017;36:3223-3231. © 2017 SETAC. © 2017 SETAC.

Bream (Abramis brama (L.)) as zoogeomorphic agents and ecosystem engineers: Implications for fine sediment transport in lowland rivers

NASA Astrophysics Data System (ADS)

Smith, James; Rice, Stephen; Hodgkins, Richard

2017-04-01

Despite increasing recognition that animals play important roles in geomorphological systems (zoogeomorphology), with important ecological implications for the animals and their ecosystems (ecosystem engineering), sediment transport continues to be regarded as an abiotic process. This research challenges that orthodoxy by investigating the biotic processes associated with bioturbation in rivers caused by feeding bream (Abramis brama (L.)) and quantifying their impact on fine sediment suspension and sediment yield. Experiments in lakes have demonstrated that bream negatively influence ecosystem dynamics through bottom up mechanisms as a result of physical bioturbation caused by benthivorous feeding. Although this level of bioturbation, and thus sediment entrainment, can alter the fundamental biogeochemical cycles and food web dynamics in lentic ecosystems, research is yet to assess this potential effect in riverine ecosystems or evaluate this bioturbation mechanism as a driver of fluvial sediment flux - even though they are common in rivers across mainland Europe. A series of ex-situ mesocosm experiments have investigated the controls of fine sediment entrainment by bream, assessing the roles of both biomass (size and number) and food density on suspended sediment concentration and turbidity. Bream create large volumes of suspended sediment during feeding (highest recorded turbidity 1172 NTU) and there are significant (p < 0.001) increases in turbidity associated with each experimental parameter: number of fish, fish size and food density. Supplementary experiments have assessed bream as ecosystem engineers in the presence of the congener species, roach (Rutilus rutilus (L.)), which share the same ecological niche. In the presence of roach, the impact of bream on turbidity increased by an average of 120% (6.6 NTU to 15 NTU) and increased further at the 90th percentile by 240% (32 NTU to 110 NTU). In light of these findings, the extensive geographical distribution of bream and the observation that shoals of bream commonly exceed one thousand individuals, it is plausible that bream are an important biological constituent of the fine sediment cascade within riverine systems. Complementary field work is underway to quantify the frequency-magnitude characteristics of the fine sediment plumes that feeding shoals of bream generate in lowland UK rivers.

Metabolic engineering approaches for production of biochemicals in food and medicinal plants.

PubMed

Wilson, Sarah A; Roberts, Susan C

2014-04-01

Historically, plants are a vital source of nutrients and pharmaceuticals. Recent advances in metabolic engineering have made it possible to not only increase the concentration of desired compounds, but also introduce novel biosynthetic pathways to a variety of species, allowing for enhanced nutritional or commercial value. To improve metabolic engineering capabilities, new transformation techniques have been developed to allow for gene specific silencing strategies or stacking of multiple genes within the same region of the chromosome. The 'omics' era has provided a new resource for elucidation of uncharacterized biosynthetic pathways, enabling novel metabolic engineering approaches. These resources are now allowing for advanced metabolic engineering of plant production systems, as well as the synthesis of increasingly complex products in engineered microbial hosts. The status of current metabolic engineering efforts is highlighted for the in vitro production of paclitaxel and the in vivo production of β-carotene in Golden Rice and other food crops. Copyright © 2014 Elsevier Ltd. All rights reserved.

Statistical physics studies of multilayer adsorption isotherm in food materials and pore size distribution

NASA Astrophysics Data System (ADS)

Aouaini, F.; Knani, S.; Ben Yahia, M.; Ben Lamine, A.

2015-08-01

Water sorption isotherms of foodstuffs are very important in different areas of food science engineering such as for design, modeling and optimization of many processes. The equilibrium moisture content is an important parameter in models used to predict changes in the moisture content of a product during storage. A formulation of multilayer model with two energy levels was based on statistical physics and theoretical considerations. Thanks to the grand canonical ensemble in statistical physics. Some physicochemical parameters related to the adsorption process were introduced in the analytical model expression. The data tabulated in literature of water adsorption at different temperatures on: chickpea seeds, lentil seeds, potato and on green peppers were described applying the most popular models applied in food science. We also extend the study to the newest proposed model. It is concluded that among studied models the proposed model seems to be the best for description of data in the whole range of relative humidity. By using our model, we were able to determine the thermodynamic functions. The measurement of desorption isotherms, in particular a gas over a solid porous, allows access to the distribution of pore size PSD.

78 FR 37533 - Notice of Intent To Prepare a Programmatic Environmental Impact Statement for Engineered High...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-06-21

... contact with food. Analyses from this PEIS would inform these permit applications as well. Examples of... planting, food, and feed use of transgenic plants into which genetic material has been inserted that imparts pesticidal properties. The Food and Drug Administration, under the Federal Food, Drug, and...

76 FR 36543 - Draft Guidance for Industry and Food and Drug Administration Staff: Applying Human Factors and...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-06-22

... DEPARTMENT OF HEALTH AND HUMAN SERVICES Food and Drug Administration [Docket No. FDA-2011-D-0469] Draft Guidance for Industry and Food and Drug Administration Staff: Applying Human Factors and Usability Engineering To Optimize Medical Device Design; Availability AGENCY: Food and Drug Administration, HHS. ACTION...

Envisioning Urban Farming for Food Security during the Climate Change Era. Vertical Farm within Highly Urbanized Areas

NASA Astrophysics Data System (ADS)

Januszkiewicz, Krystyna; Jarmusz, Małgorzata

2017-10-01

Global climate change constitutes a serious threat to global security including food production in the following decades. This paper is focused on a new possibility and advisability of creating a systemic solution to resolve the problem of food security in highly-urbanized areas. The first part of the paper deal with historical development vertical farms ideas and defines the main environmental and spatial constrains also it indicates that vertical farms are going to be part of the future horticultural production. The second part presents results of the research program undertaken at West Pomeranian University of Technology in Szczecin by authors. The program goes on to attempt to solve the problem through architectural design. This study highlights an integrating large-scale horticultural production directly into the cities, where the most of the food consumption takes place. In conclusions emphasizes, that the design will force architects, engineers and urban planners to completely revise and redefine contemporary design process and understanding of the idea-fix of sustainable design. To successfully migrate food production from extensive rural areas to dense environment of city centres, a new holistic approach, integrating knowledge and advances of multiple fields of science, have to develop.

Environmentally sustainable production of food, feed and fuel from natural resources in the tropics.

PubMed

Preston, T Reg

2009-08-01

Responding to the challenges posed by global warming, peak oil and biofuels will require a paradigm shift in the practice of agriculture and in the role of live stock within the farming system. Farming systems should aim at maximizing plant biomass production from locally available diversified resources, processing of the biomass on farm to provide food, feed and energy and recycling of all waste materials. The approach that is the subject of this paper is that the generation of electricity can be a by-product of food/feed production. The concept is the fractionation of biomass into inedible cell wall material that can be converted to an inflammable gas by gasification, the gas in turn being the source of fuel for internal combustion engines driving electrical generators. The cell contents and related structures such as tree leaves are used as human food or animal feed. As well as providing food and feed the model is highly appropriate for decentralized small scale production of electricity in rural areas. It also offers opportunities for sequestration of carbon in the form of biochar the solid residue remaining after gasification of the biomass.

A question of balance: achieving appropriate nutrient levels in biofortified staple crops.

PubMed

Sanahuja, Georgina; Farré, Gemma; Berman, Judit; Zorrilla-López, Uxue; Twyman, Richard M; Capell, Teresa; Christou, Paul; Zhu, Changfu

2013-12-01

The biofortification of staple crops with vitamins is an attractive strategy to increase the nutritional quality of human food, particularly in areas where the population subsists on a cereal-based diet. Unlike other approaches, biofortification is sustainable and does not require anything more than a standard food-distribution infrastructure. The health-promoting effects of vitamins depend on overall intake and bioavailability, the latter influenced by food processing, absorption efficiency and the utilisation or retention of the vitamin in the body. The bioavailability of vitamins in nutritionally enriched foods should ideally be adjusted to achieve the dietary reference intake in a reasonable portion. Current vitamin biofortification programmes focus on the fat-soluble vitamins A and E, and the water-soluble vitamins C and B9 (folate), but the control of dosage and bioavailability has been largely overlooked. In the present review, we discuss the vitamin content of nutritionally enhanced foods developed by conventional breeding and genetic engineering, focusing on dosage and bioavailability. Although the biofortification of staple crops could potentially address micronutrient deficiency on a global scale, further research is required to develop effective strategies that match the bioavailability of vitamins to the requirements of the human diet.

KSC-2014-2905

NASA Image and Video Library

2014-06-11

CAPE CANAVERAL, Fla. – The plant pillows containing the outredgeous red lettuce leaves have been removed from the Veggie plant growth system inside a control chamber at the Space Station Processing Facility at NASA's Kennedy Space Center in Florida. From left, are Trent Smith, NASA project manager in the ISS Ground Processing and Research Project Office, Chuck Spern, lead project engineer with QinetiQ North America on the Engineering Services Contract, George Guerra, quality control engineer with QinetiQ North America, Jim Smodell, a technician with SGT, Gioia Massa, NASA payload scientist for Veggie, and Nicole Dufour, NASA Engineering and Technology. The growth chamber was used as a control unit for Veggie and procedures were followed identical to those being performed on Veggie and the Veg-01 experiment on the International Space Station. The chamber mimicked the temperature, relative humidity and carbon dioxide concentration of those in the Veggie unit on the space station. Veggie and Veg-01 were delivered to the space station aboard the SpaceX-3 mission. Veggie is the first fresh food production system delivered to the station. Six plant pillows, each containing outredgeous red romaine lettuce seeds and a root mat were inserted into Veggie. The plant chamber's red, blue and green LED lights were activated. The plant growth was monitored for 33 days. On June 10, at the end of the cycle, the plants were carefully harvested, frozen and stored for return to Earth by Expedition 39 flight engineer and NASA astronaut Steve Swanson. Photo credit: NASA/Frankie Martin

Strategies to increase vitamin C in plants: from plant defense perspective to food biofortification.

PubMed

Locato, Vittoria; Cimini, Sara; Gara, Laura De

2013-01-01

Vitamin C participates in several physiological processes, among others, immune stimulation, synthesis of collagen, hormones, neurotransmitters, and iron absorption. Severe deficiency leads to scurvy, whereas a limited vitamin C intake causes general symptoms, such as increased susceptibility to infections, fatigue, insomnia, and weight loss. Surprisingly vitamin C deficiencies are spread in both developing and developed countries, with the latter actually trying to overcome this lack through dietary supplements and food fortification. Therefore new strategies aimed to increase vitamin C in food plants would be of interest to improve human health. Interestingly, plants are not only living bioreactors for vitamin C production in optimal growing conditions, but also they can increase their vitamin C content as consequence of stress conditions. An overview of the different approaches aimed at increasing vitamin C level in plant food is given. They include genotype selection by "classical" breeding, bio-engineering and changes of the agronomic conditions, on the basis of the emerging concepts that plant can enhance vitamin C synthesis as part of defense responses.

Foods: Where Innovation, Agriculture, Molecular Biosciences and Human Nutrition Meet.

PubMed

Brennan, Charles

2012-11-21

There is one commodity the world over that unites mankind-food. In 2011 the United Nations claimed that the world's population had reached the seven billion mark, a number which is set to increase dramatically in the decades to come. Food security, supply and sustainability are of paramount concern to the future economic and social progress of humanity. It is the responsibility of the food industry, together with food scientists and technologists, to shoulder the burden of ensuring an adequate supply of nutritious, safe and sensorially acceptable foods for a range of demanding consumers. In responding to this challenge, we need to understand the link between agriculture, engineering, food processing, molecular biosciences, human nutrition, commercialisation and innovation. Access to information concerning the composition and quality of foods has never been so easy for consumers and technologists alike. A plethora of research publications are made available each month to scientists and associated interested parties. The outcomes of these research manuscripts are often distilled and disseminated into messages available to everyone through bulletin boards, forums and the popular press. Newspapers and new agencies constantly report on the latest pharma-medical finding, or news regarding food safety and security concerns. We live in an age where information is so readily available to everyone that the task of finding credible and reputable data can be difficult at times. Providing sound evidenced based research is where a peer-reviewed journal can provide clarity. [...].

Microalgal drying and cell disruption--recent advances.

PubMed

Show, Kuan-Yeow; Lee, Duu-Jong; Tay, Joo-Hwa; Lee, Tse-Min; Chang, Jo-Shu

2015-05-01

Production of intracellular metabolites or biofuels from algae involves various processing steps, and extensive work on laboratory- and pilot-scale algae cultivation, harvesting and processing has been reported. As algal drying and cell disruption are integral processes of the unit operations, this review examines recent advances in algal drying and disruption for nutrition or biofuel production. Challenges and prospects of the processing are also outlined. Engineering improvements in addressing the challenges of energy efficiency and cost-effective and rigorous techno-economic analyses for a clearer prospect comparison between different processing methods are highlighted. Holistic life cycle assessments need to be conducted in assessing the energy balance and the potential environmental impacts of algal processing. The review aims to provide useful information for future development of efficient and commercially viable algal food products and biofuels production. Copyright © 2014 Elsevier Ltd. All rights reserved.

Food Irradiation Update and Cost Analysis

DTIC Science & Technology

1991-11-01

Natick). Significant contributions were made by Dr. Irwin Taub and Mr. Christopher Rees of the Technology Acquisition Division, Food Engineering...stability. 5 Food Irradiation Update C-ost Analysis I. Introduction In the book The Physioloqy of Taste (1825), one of the pioneers of gastronomy ...review of the utility that radiation preserved foods might offer the military food service system. To date, this technology has seen limited use in the

Benefits and concerns associated with biotechnology-derived foods: can additional research reduce children health risks?

PubMed

Cantani, A

2009-01-01

The development of techniques devised for the genetic manipulation of foods poses new risks for children with food allergy (FA). The introduction of foreign allergenic proteins from different foods into previously tolerated foods may trigger allergic reactions, often complicating with anaphylactic shock in a subset of allergic babies. Children with FA, even if subjected to preventative diets, always challenge the risk of developing allergic manifestations after unintentional intake of a non tolerated food in restaurant settings, with relatives or schoolmates, etc, where product labelling is necessarily lacking. The introduction of potentially allergenic proteins into foods generally considered safe for allergic children can be done deliberately, by either substantially altering the food ingredients, or by genetic manipulation which change the composition or transfer allergens, or unintentionally by qualitycontrol failures, due to contaminations in the production process, or to genetic mismanipulation. There is a controversy between multinationals often favored by governments and consumer association resistance, thus an equidistant analysis poses some unprecedented impediments. The importance of FA and the potential of transgenic plants to bring food allergens into the food supply should not be disregarded. The expression in soybeans of a Brazil nut protein resulted in a food allergen ex-pressed in widely used infant formulas, so paving the way to an often reported multinational debacle. Genetic engineering poses innovative ethical and social concerns, as well as serious challenges to the environment, human health, animal welfare, and the future of agriculture. In this paper will be emphasized practical concepts more crucial for pediatricians.

Membranes for Food and Bioproduct Processing

NASA Astrophysics Data System (ADS)

Avram, Alexandru M.

Modified membranes for process intensification in biomass hydrolysis: Production of biofuels and chemicals from lignocellulosic biomass is one of the leading candidates for replacement of petroleum based fuels and chemicals. However, conversion of lignocellulosic biomass into fuels and chemicals is not cost effective compared to the production of fuels and chemicals from crude oil reserves. Some novel and economically feasible approaches involve the use of ionic liquids as solvents or co-solvents, since these show improved solvation capability of cellulose over simple aqueous systems. Membranes offer unique opportunities for process intensification which involves fractionation of the resulting biomass hydrolysate leading to a more efficient and cheaper operation. This research attempts to develop membranes that would usher the economics of the biochemical conversion of lignocellulosic biomass into fuels and chemicals by recycling the expensive ionic liquid. The overall aim of this work is the development of novel membranes with unique surface properties that enable the selective separation of non-reacted cellulose and hydrolysis sugars from ionic liquids. Nanofiltration separation for application in food product engineering: With the advent of the modern, well-informed consumer who has high expectations from the nutritional value of consumed food products, novel approaches are being developed to produce nutrient-enhanced foods and drinks. As a response to the consumer needs, different techniques to recover, concentrate and retain as much as possible of bioactive compounds are being investigated. Membrane technology has the advantage of selective fractionation of food products (e.g. salt removal, removal of bitter-tasting compounds or removal of sugar for sweet taste adjustment), volume reduction, and product recovery at mild conditions. In this work, we use nanofiltration in dead-end and crossflow mode to concentrate polyphenols from blueberry pomace. Blueberry pomace is an overlooked waste product form the juice pressing of blueberries that contains high amounts of health-beneficial antioxidants. We aim at developing a simple, yet efficient membrane process that reduces the amount of water and thus concentrates the amount of polyphenols in the retentate.

Engineering nanomaterials-based biosensors for food safety detection.

PubMed

Lv, Man; Liu, Yang; Geng, Jinhui; Kou, Xiaohong; Xin, Zhihong; Yang, Dayong

2018-05-30

Food safety always remains a grand global challenge to human health, especially in developing countries. To solve food safety pertained problems, numerous strategies have been developed to detect biological and chemical contaminants in food. Among these approaches, nanomaterials-based biosensors provide opportunity to realize rapid, sensitive, efficient and portable detection, overcoming the restrictions and limitations of traditional methods such as complicated sample pretreatment, long detection time, and relying on expensive instruments and well-trained personnel. In this review article, we provide a cross-disciplinary perspective to review the progress of nanomaterials-based biosensors for the detection of food contaminants. The review article is organized by the category of food contaminants including pathogens/toxins, heavy metals, pesticides, veterinary drugs and illegal additives. In each category of food contaminant, the biosensing strategies are summarized including optical, colorimetric, fluorescent, electrochemical, and immune- biosensors; the relevant analytes, nanomaterials and biosensors are analyzed comprehensively. Future perspectives and challenges are also discussed briefly. We envision that our review could bridge the gap between the fields of food science and nanotechnology, providing implications for the scientists or engineers in both areas to collaborate and promote the development of nanomaterials-based biosensors for food safety detection. Copyright © 2018 Elsevier B.V. All rights reserved.

Polymer application for separation/filtration of biological active compounds

NASA Astrophysics Data System (ADS)

Tylkowski, B.; Tsibranska, I.

2017-06-01

Membrane technology is an important part of the engineer's toolbox. This is especially true for industries that process food and other products with their primary source from nature. This review is focused on ongoing development work using membrane technologies for concentration and separation of biologically active compounds, such as polyphenols and flavonoids. We provide the readers not only with the last results achieve in this field but also, we deliver detailed information about the membrane types and polymers used for their preparation.

Progress re-supply ship

NASA Image and Video Library

2010-01-14

ISS01-324-002 (18 November 2000) --- A Progress supply ship linked up to the orbiting International Space Station (ISS) at 3:48 GMT, November 18, bringing Expedition 1 commander William M. Shepherd, pilot Yuri P. Gidzenko and flight engineer Sergei K. Krikalev two tons of food, clothing, hardware and holiday gifts from their families. The photograph was taken with a 35mm camera and the film was later handed over to the STS-97 crew members for return to Earth and subsequent processing.

Currents of Change: A History of the Portland District, U.S. Army Corps of Engineers, 1980-2000

DTIC Science & Technology

2003-01-01

splashing, sometimes the lake looks like a scene from the movie ’ Meatballs . "� Complicating the situation at Detroit Lake were the four...as pea-sized eggs buried in the gravel of cold, swiftly running water. After hatching, juvenile salmon undergo smoltification - a process that...near the top of the reservoir, triggering eggs to hatch off schedule in December or January - months ahead of time - when food supplies are low

Crew appliance concepts. Volume 2, appendix B: Shuttle orbiter appliances supporting engineering data. [food management and personal hygiene

NASA Technical Reports Server (NTRS)

Proctor, B. W.; Reysa, R. P.; Russell, D. J.

1975-01-01

Technical data collected for the food management and personal hygiene appliances considered for the shuttle orbiter are presented as well as plotted and tabulated trade study results for each appliance. Food storage, food operation, galley cleanup, waste collection/transfer, body cleansing, and personal grooming were analyzed.

KSC-2014-2463

NASA Image and Video Library

2014-05-09

CAPE CANAVERAL, Fla. – Researchers prepare to activate the Veggie plant growth system inside a control chamber at the Space Station Processing Facility at NASA's Kennedy Space Center in Florida. From left, are George Guerra, quality control engineer, and Chuck Spern, lead project engineer, both with QinetiQ North America on the Engineering Services Contract. The growth chamber will be used as a control unit and procedures will be followed identical to those being performed on Veggie and the Veg-01 experiment on the International Space Station by Expedition 39 flight engineer and NASA astronaut Steve Swanson. Veggie and Veg-01 were delivered to the space station aboard the SpaceX-3 mission. Veggie is the first fresh food production system delivered to the station. Six plant pillows, each containing outredgeous red romaine lettuce seeds and a root mat were inserted into Veggie. The plant chamber's red, blue and green LED lights were activated. The plant growth will be monitored for 28 days. At the end of the cycle, the plants will be carefully harvested, frozen and stored for return to Earth. Photo credit: NASA/Dimitri Gerondidakis

Evaluation of certain food additives and contaminants.

PubMed

2004-01-01

This report represents the conclusions of a Joint FAO/WHO Expert Committee convened to evaluate the safety of various food additives, with a view to recommending acceptable daily intakes (ADIs) and to prepare specifications for the identity and purity of food additives. The first part of the report contains a general discussion of the principles governing the toxicological evaluation of food additives (including flavouring agents) and contaminants, assessments of intake, and the establishment and revision of specifications for food additives. A summary follows of the Committee's evaluations of toxicological and intake data on various specific food additives (alpha-amylase from Bacillus lichenformis containing a genetically engineered alpha-amylase gene from B. licheniformis, annatto extracts, curcumin, diacetyl and fatty acid esters of glycerol, D-tagatose, laccase from Myceliophthora thermophila expressed in Aspergillus oryzae, mixed xylanase, beta-glucanase enzyme preparation produced by a strain of Humicola insolens, neotame, polyvinyl alcohol, quillaia extracts and xylanase from Thermomyces lanuginosus expressed in Fusarium venenatum), flavouring agents, a nutritional source of iron (ferrous glycinate, processed with citric acid), a disinfectant for drinking-water (sodium dichloroisocyanurate) and contaminants (cadmium and methylmercury). Annexed to the report are tables summarizing the Committee's recommendations for ADIs of the food additives, recommendations on the flavouring agents considered, and tolerable intakes of the contaminants considered, changes in the status of specifications and further information requested or desired.

Biogas production from anaerobic digestion of food waste and relevant air quality implications.

PubMed

Kuo, Jeff; Dow, Jason

2017-09-01

Biopower can diversify energy supply and improve energy resiliency. Increases in biopower production from sustainable biomass can provide many economic and environmental benefits. For example, increasing biogas production through anaerobic digestion of food waste would increase the use of renewable fuels throughout California and add to its renewables portfolio. Although a biopower project will produce renewable energy, the process of producing bioenergy should harmonize with the goal of protecting public health. Meeting air emission requirements is paramount to the successful implementation of any biopower project. A case study was conducted by collecting field data from a wastewater treatment plant that employs anaerobic codigestion of fats, oils, and grease (FOG), food waste, and wastewater sludge, and also uses an internal combustion (IC) engine to generate biopower using the biogas. This research project generated scientific information on (a) quality and quantity of biogas from anaerobic codigestion of food waste and municipal wastewater sludge, (b) levels of contaminants in raw biogas that may affect beneficial uses of the biogas, (c) removal of the contaminants by the biogas conditioning systems, (d) emissions of NO x , SO 2 , CO, CO 2 , and methane, and (e) types and levels of air toxics present in the exhausts of the IC engine fueled by the biogas. The information is valuable to those who consider similar operations (i.e., co-digestion of food waste with municipal wastewater sludge and power generation using the produced biogas) and to support rulemaking decisions with regards to air quality issues for such applications. Full-scale operation of anaerobic codigestion of food waste with municipal sludge is viable, but it is still new. There is a lack of readily available scientific information on the quality of raw biogas, as well as on potential emissions from power generation using this biogas. This research developed scientific information with regard to quality and quantity of biogas from anaerobic co-digestion of food waste and municipal wastewater sludge, as well as impacts on air quality from biopower generation using this biogas. The need and performance of conditioning/pretreatment systems for biopower generation were also assessed.

Mouse Models for Unraveling the Importance of Diet in Colon Cancer Prevention

PubMed Central

Tammariello, Alexandra E.; Milner, John A.

2010-01-01

Diet and genetics are both considered important risk determinants for colorectal cancer, a leading cause of death worldwide. Several genetically engineered mouse models have been created, including the ApcMin mouse, to aid in the identification of key cancer related processes and to assist with the characterization of environmental factors, including the diet, which influence risk. Current research using these models provides evidence that several bioactive food components can inhibit genetically predisposed colorectal cancer, while others increase risk. Specifically, calorie restriction or increased exposure to n-3 fatty acids, sulforaphane, chafuroside, curcumin, and dibenzoylmethane were reported protective. Total fat, calories and all-trans retinoic acid are associated with an increased risk. Unraveling the importance of specific dietary components in these models is complicated by the basal diet used, the quantity of test components provided, and interactions among food components. Newer models are increasingly available to evaluate fundamental cellular processes, including DNA mismatch repair, immune function and inflammation as markers for colon cancer risk. Unfortunately, these models have been used infrequently to examine the influence of specific dietary components. The enhanced use of these models can shed mechanistic insights about the involvement of specific bioactive food and components and energy as determinants of colon cancer risk. However, the use of available mouse models to exactly represent processes important to human gastrointestinal cancers will remain a continued scientific challenge. PMID:20122631

Prospects for the use of plant cell cultures in food biotechnology.

PubMed

Davies, Kevin M; Deroles, Simon C

2014-04-01

Plant cell cultures can offer continuous production systems for high-value food and health ingredients, independent of geographical or environmental variations and constraints. Yet despite many improvements in culture technologies, cell line selection, and bioreactor design, there are few commercial successes. This is principally due to the culture yield and market price of food products not being sufficient to cover the plant cell culture production costs. A better understanding of the underpinning biological mechanisms that control the target metabolite biosynthetic pathways may allow the metabolic engineering of cell lines to provide for economically competitive product yields. However, uncertainty around the regulatory and public acceptance of products derived from engineered cell cultures presents a barrier to the uptake of the technology by food product companies. Copyright © 2014 Elsevier Ltd. All rights reserved.

Base catalytic transesterification of vegetable oil.

PubMed

Mainali, Kalidas

2012-01-01

Sustainable economic and industrial growth requires safe, sustainable resources of energy. Biofuel is becoming increasingly important as an alternative fuel for the diesel engine. The use of non-edible vegetable oils for biofuel production is significant because of the increasing demand for edible oils as food. With the recent debate of food versus fuel, some non-edible oils like soapnut and Jatropha (Jatropha curcus. L) are being investigated as possible sources of biofuel. Recent research has focused on the application of heterogeneous catalysis. This review considers catalytic transesterification and the possibility of heterogeneous base catalysts. The process of transesterification, and the effect of parameters, mechanism and kinetics are reviewed. Although chromatography (GC and HPLC) are the analytical methods most often used for biofuel characterization, other techniques and some improvements to analytical methods are discussed.

U.S. Army Public Health Command (Provisional ) - Organization Overview and Environmental Health Engineering Services

DTIC Science & Technology

2010-06-15

Veterinary Medical care for Government-Owned Animals Zoonotic disease surveillance and control Food safety and food defense quality assurance...surveillance and epidemiology • Laboratory services • Health risk assessment • Zoonotic disease surveillance and control • Food safety and food...Command vs Technical – Lack of flexibility in resource cross leveling • 1994: VETCOM activated with HQ at Ft. Sam Houston Texas VETCOM Mission Food

Foodservice Systems for Navy Forces in the 1990’s

DTIC Science & Technology

1991-04-01

Food Engineering Directorate FSA - Food Service Attendant FSD - Food Service Division FSO - Food Service Office GEDUNK - Snack Store GQ - General...eat-on-the-go, snack -type meals, commonly referred to as grazing. The fast-food industry has responded with miniature and hand-held foods and the...34, mini hamburgers which can be eaten as a snack or meal. Menu variety is also provided by some restaurants through the use of daily specials and ethnic

Improvement of Saccharomyces yeast strains used in brewing, wine making and baking.

PubMed

Donalies, Ute E B; Nguyen, Huyen T T; Stahl, Ulf; Nevoigt, Elke

2008-01-01

Yeast was the first microorganism domesticated by mankind. Indeed, the production of bread and alcoholic beverages such as beer and wine dates from antiquity, even though the fact that the origin of alcoholic fermentation is a microorganism was not known until the nineteenth century. The use of starter cultures in yeast industries became a common practice after methods for the isolation of pure yeast strains were developed. Moreover, effort has been undertaken to improve these strains, first by classical genetic methods and later by genetic engineering. In general, yeast strain development has aimed at improving the velocity and efficiency of the respective production process and the quality of the final products. This review highlights the achievements in genetic engineering of Saccharomyces yeast strains applied in food and beverage industry.

Editorial

NASA Astrophysics Data System (ADS)

Al-Sheikhly, Mohamad; Varca, Gustavo H. C.

2018-02-01

We are very proud and delighted to introduce this special issue of Radiation Physics and Chemistry (RPC). It is indeed the fruit of an outstanding, collective effort by radiation chemists and physicists, as well as radiation processing and nuclear engineers, who presented their research at the 18th International Meeting of Radiation Processing (IMRP) 2016 in Vancouver, Canada. This valuable issue covers a wide range of reported new results in the field of radiation chemistry, physics, and processing. Eminent scientists carefully selected these invited papers, followed by a thorough reviewing process. This issue presents the selected sixteen invited papers. These papers cover fundamental radiation chemistry mechanisms and kinetics, radiation-induced polymerization and kinetics, radiation effects on synthetic and natural polymers, radiation processing control and quality assurances, radiation-induced preservation of food, radiation sterilization, radiation dosimetry, and radiation synthesis of various fabrics for remediation of nuclear isotopes such as cesium.

Microbes and the Next Nitrogen Revolution.

PubMed

Pikaar, Ilje; Matassa, Silvio; Rabaey, Korneel; Bodirsky, Benjamin Leon; Popp, Alexander; Herrero, Mario; Verstraete, Willy

2017-07-05

The Haber Bosch process is among the greatest inventions of the 20th century. It provided agriculture with reactive nitrogen and ultimately mankind with nourishment for a population of 7 billion people. However, the present agricultural practice of growing crops for animal production and human food constitutes a major threat to the sustainability of the planet in terms of reactive nitrogen pollution. In view of the shortage of directly feasible and cost-effective measures to avoid these planetary nitrogen burdens and the necessity to remediate this problem, we foresee the absolute need for and expect a revolution in the use of microbes as a source of protein. Bypassing land-based agriculture through direct use of Haber Bosch produced nitrogen for reactor-based production of microbial protein can be an inspiring concept for the production of high quality animal feed and even straightforward supply of proteinaceous products for human food, without significant nitrogen losses to the environment and without the need for genetic engineering to safeguard feed and food supply for the generations to come.

Food table on ISS

NASA Image and Video Library

2015-04-08

ISS043E091650 (04/08/2015) --- A view of the food table located in the Russian Zvezda service module on the International Space Station taken by Expedition 43 Flight Engineer Scott Kelly. Assorted food, drink and condiment packets are visible. Kelly tweeted this image along with the comment: ""Looks messy, but it's functional. Our #food table on the @space station. What's for breakfast? #YearInSpace".

Crops in silico: A community wide multi-scale computational modeling framework of plant canopies

NASA Astrophysics Data System (ADS)

Srinivasan, V.; Christensen, A.; Borkiewic, K.; Yiwen, X.; Ellis, A.; Panneerselvam, B.; Kannan, K.; Shrivastava, S.; Cox, D.; Hart, J.; Marshall-Colon, A.; Long, S.

2016-12-01

Current crop models predict a looming gap between supply and demand for primary foodstuffs over the next 100 years. While significant yield increases were achieved in major food crops during the early years of the green revolution, the current rates of yield increases are insufficient to meet future projected food demand. Furthermore, with projected reduction in arable land, decrease in water availability, and increasing impacts of climate change on future food production, innovative technologies are required to sustainably improve crop yield. To meet these challenges, we are developing Crops in silico (Cis), a biologically informed, multi-scale, computational modeling framework that can facilitate whole plant simulations of crop systems. The Cis framework is capable of linking models of gene networks, protein synthesis, metabolic pathways, physiology, growth, and development in order to investigate crop response to different climate scenarios and resource constraints. This modeling framework will provide the mechanistic details to generate testable hypotheses toward accelerating directed breeding and engineering efforts to increase future food security. A primary objective for building such a framework is to create synergy among an inter-connected community of biologists and modelers to create a realistic virtual plant. This framework advantageously casts the detailed mechanistic understanding of individual plant processes across various scales in a common scalable framework that makes use of current advances in high performance and parallel computing. We are currently designing a user friendly interface that will make this tool equally accessible to biologists and computer scientists. Critically, this framework will provide the community with much needed tools for guiding future crop breeding and engineering, understanding the emergent implications of discoveries at the molecular level for whole plant behavior, and improved prediction of plant and ecosystem responses to the environment.

Some cases in applications of nanotechnology to food and agricultural systems

USDA-ARS?s Scientific Manuscript database

Food nanotechnology is an emerging technology. Many scientists and engineers have recognized well the potential of nanotechnology to lead all the industries in the 21st century. Even though successful applications of nanotechnology to foods are still limited, some basic concepts based on nano-scale ...

The potential of the endolysin Lysdb from Lactobacillus delbrueckii phage for combating Staphylococcus aureus during cheese manufacture from raw milk.

PubMed

Guo, Tingting; Xin, YongPing; Zhang, Chenchen; Ouyang, Xudong; Kong, Jian

2016-04-01

Phage endolysins have received increased attention in recent times as potential antibacterial agents and the biopreservatives in food production processes. Staphylococcus aureus is one of the most common pathogens in bacterial food poisoning outbreaks. In this study, the endolysin Lysdb, one of the two-component cell lysis cassette of Lactobacillus delbrueckii phage phiLdb, was shown to possess a muramidase domain and catalytic sites with homology to Chalaropsis-type lysozymes. Peptidoglycan hydrolytic bond specificity determination revealed that Lysdb was able to cleave the 6-O-acetylated peptidoglycans present in the cell walls of S. aureus. Turbidity reduction assays demonstrated that Lysdb could effectively lyse the S. aureus live cells under acidic and mesothermal conditions. To further evaluate the ability of Lysdb as a potential antibacterial agent against S. aureus in cheese manufacture, Lactobacillus casei BL23 was engineered to constitutively deliver active Lysdb to challenge S. aureus in lab-scale cheese making from raw milk. Compared with the raw milk, the viable counts of S. aureus were reduced by 10(5)-fold in the cheese inoculated with the engineered L. casei strain during the fermentation process, and the pathogenic bacterial numbers remained at a low level (10(4) CFU/g) after 6 weeks of ripening at 10 °C. Taken together, all results indicated that the Lysdb has the function as an effective tool for combating S. aureus during cheese manufacture from raw milk.

Digestion of starch in a dynamic small intestinal model.

PubMed

Jaime-Fonseca, M R; Gouseti, O; Fryer, P J; Wickham, M S J; Bakalis, S

2016-12-01

The rate and extent of starch digestion have been linked with important health aspects, such as control of obesity and type-2 diabetes. In vitro techniques are often used to study digestion and simulated nutrient absorption; however, the effect of gut motility is often disregarded. The present work aims at studying fundamentals of starch digestion, e.g. the effect of viscosity on digestibility, taking into account both biochemical and engineering (gut motility) parameters. New small intestinal model (SIM) that realistically mimics gut motility (segmentation) was used to study digestibility and simulated oligosaccharide bio accessibility of (a) model starch solutions; (b) bread formulations. First, the model was compared with the rigorously mixed stirred tank reactor (STR). Then the effects of enzyme concentration/flow rate, starch concentration, and digesta viscosity (addition of guar gum) were evaluated. Compared to the STR, the SIM showed presence of lag phase when no digestive processes could be detected. The effects of enzyme concentration and flow rate appeared to be marginal in the region of mass transfer limited reactions. Addition of guar gum reduced simulated glucose absorption by up to 45 % in model starch solutions and by 35 % in bread formulations, indicating the importance of chyme rheology on nutrient bioaccessibility. Overall, the work highlights the significance of gut motility in digestive processes and offers a powerful tool in nutritional studies that, additionally to biochemical, considers engineering aspects of digestion. The potential to modulate food digestibility and nutrient bioaccessibility by altering food formulation is indicated.

A new predictive dynamic model describing the effect of the ambient temperature and the convective heat transfer coefficient on bacterial growth.

PubMed

Ben Yaghlene, H; Leguerinel, I; Hamdi, M; Mafart, P

2009-07-31

In this study, predictive microbiology and food engineering were combined in order to develop a new analytical model predicting the bacterial growth under dynamic temperature conditions. The proposed model associates a simplified primary bacterial growth model without lag, the secondary Ratkowsky "square root" model and a simplified two-parameter heat transfer model regarding an infinite slab. The model takes into consideration the product thickness, its thermal properties, the ambient air temperature, the convective heat transfer coefficient and the growth parameters of the micro organism of concern. For the validation of the overall model, five different combinations of ambient air temperature (ranging from 8 degrees C to 12 degrees C), product thickness (ranging from 1 cm to 6 cm) and convective heat transfer coefficient (ranging from 8 W/(m(2) K) to 60 W/(m(2) K)) were tested during a cooling procedure. Moreover, three different ambient air temperature scenarios assuming alternated cooling and heating stages, drawn from real refrigerated food processes, were tested. General agreement between predicted and observed bacterial growth was obtained and less than 5% of the experimental data fell outside the 95% confidence bands estimated by the bootstrap percentile method, at all the tested conditions. Accordingly, the overall model was successfully validated for isothermal and dynamic refrigeration cycles allowing for temperature dynamic changes at the centre and at the surface of the product. The major impact of the convective heat transfer coefficient and the product thickness on bacterial growth during the product cooling was demonstrated. For instance, the time needed for the same level of bacterial growth to be reached at the product's half thickness was estimated to be 5 and 16.5 h at low and high convection level, respectively. Moreover, simulation results demonstrated that the predicted bacterial growth at the air ambient temperature cannot be assumed to be equivalent to the bacterial growth occurring at the product's surface or centre when convection heat transfer is taken into account. Our results indicate that combining food engineering and predictive microbiology models is an interesting approach providing very useful tools for food safety and process optimisation.

Examining Food Risk in the Large using a Complex, Networked System-of-sytems Approach

DOE Office of Scientific and Technical Information (OSTI.GOV)

Ambrosiano, John; Newkirk, Ryan; Mc Donald, Mark P

2010-12-03

The food production infrastructure is a highly complex system of systems. Characterizing the risks of intentional contamination in multi-ingredient manufactured foods is extremely challenging because the risks depend on the vulnerabilities of food processing facilities and on the intricacies of the supply-distribution networks that link them. A pure engineering approach to modeling the system is impractical because of the overall system complexity and paucity of data. A methodology is needed to assess food contamination risk 'in the large', based on current, high-level information about manufacturing facilities, corrunodities and markets, that will indicate which food categories are most at risk ofmore » intentional contamination and warrant deeper analysis. The approach begins by decomposing the system for producing a multi-ingredient food into instances of two subsystem archetypes: (1) the relevant manufacturing and processing facilities, and (2) the networked corrunodity flows that link them to each other and consumers. Ingredient manufacturing subsystems are modeled as generic systems dynamics models with distributions of key parameters that span the configurations of real facilities. Networks representing the distribution systems are synthesized from general information about food corrunodities. This is done in a series of steps. First, probability networks representing the aggregated flows of food from manufacturers to wholesalers, retailers, other manufacturers, and direct consumers are inferred from high-level approximate information. This is followed by disaggregation of the general flows into flows connecting 'large' and 'small' categories of manufacturers, wholesalers, retailers, and consumers. Optimization methods are then used to determine the most likely network flows consistent with given data. Vulnerability can be assessed for a potential contamination point using a modified CARVER + Shock model. Once the facility and corrunodity flow models are instantiated, a risk consequence analysis can be performed by injecting contaminant at chosen points in the system and propagating the event through the overarching system to arrive at morbidity and mortality figures. A generic chocolate snack cake model, consisting of fluid milk, liquid eggs, and cocoa, is described as an intended proof of concept for multi-ingredient food systems. We aim for an eventual tool that can be used directly by policy makers and planners.« less

Kuipers near food containers in the SM

NASA Image and Video Library

2012-03-28

ISS030-E-178069 (28 March 2012) --- European Space Agency astronaut Andre Kuipers, Expedition 30 flight engineer, is pictured near food storage containers in the Zvezda Service Module of the International Space Station.

Parmitano with food packets in Node 1

NASA Image and Video Library

2013-06-24

ISS036-E-019775 (24 June 2013) --- European Space Agency astronaut Luca Parmitano, Expedition 36 flight engineer, is pictured near food packages floating freely in the Unity node of the International Space Station.

Parmitano with food packets in Node 1

NASA Image and Video Library

2013-06-24

ISS036-E-019772 (24 June 2013) --- European Space Agency astronaut Luca Parmitano, Expedition 36 flight engineer, is pictured near food packages floating freely in the Unity node of the International Space Station.

Shkaplerov makes a selection from food container

NASA Image and Video Library

2012-02-03

ISS030-E-117514 (3 Feb. 2012) --- Russian cosmonaut Anton Shkaplerov, Expedition 30 flight engineer, makes a selection from a food storage container in the Zvezda Service Module of the International Space Station.

Effect of input data variability on estimations of the equivalent constant temperature time for microbial inactivation by HTST and retort thermal processing.

PubMed

Salgado, Diana; Torres, J Antonio; Welti-Chanes, Jorge; Velazquez, Gonzalo

2011-08-01

Consumer demand for food safety and quality improvements, combined with new regulations, requires determining the processor's confidence level that processes lowering safety risks while retaining quality will meet consumer expectations and regulatory requirements. Monte Carlo calculation procedures incorporate input data variability to obtain the statistical distribution of the output of prediction models. This advantage was used to analyze the survival risk of Mycobacterium avium subspecies paratuberculosis (M. paratuberculosis) and Clostridium botulinum spores in high-temperature short-time (HTST) milk and canned mushrooms, respectively. The results showed an estimated 68.4% probability that the 15 sec HTST process would not achieve at least 5 decimal reductions in M. paratuberculosis counts. Although estimates of the raw milk load of this pathogen are not available to estimate the probability of finding it in pasteurized milk, the wide range of the estimated decimal reductions, reflecting the variability of the experimental data available, should be a concern to dairy processors. Knowledge of the C. botulinum initial load and decimal thermal time variability was used to estimate an 8.5 min thermal process time at 110 °C for canned mushrooms reducing the risk to 10⁻⁹ spores/container with a 95% confidence. This value was substantially higher than the one estimated using average values (6.0 min) with an unacceptable 68.6% probability of missing the desired processing objective. Finally, the benefit of reducing the variability in initial load and decimal thermal time was confirmed, achieving a 26.3% reduction in processing time when standard deviation values were lowered by 90%. In spite of novel technologies, commercialized or under development, thermal processing continues to be the most reliable and cost-effective alternative to deliver safe foods. However, the severity of the process should be assessed to avoid under- and over-processing and determine opportunities for improvement. This should include a systematic approach to consider variability in the parameters for the models used by food process engineers when designing a thermal process. The Monte Carlo procedure here presented is a tool to facilitate this task for the determination of process time at a constant lethal temperature. © 2011 Institute of Food Technologists®

FDA 2011 process validation guidance: lifecycle compliance model.

PubMed

Campbell, Cliff

2014-01-01

This article has been written as a contribution to the industry's efforts in migrating from a document-driven to a data-driven compliance mindset. A combination of target product profile, control engineering, and general sum principle techniques is presented as the basis of a simple but scalable lifecycle compliance model in support of modernized process validation. Unit operations and significant variables occupy pole position within the model, documentation requirements being treated as a derivative or consequence of the modeling process. The quality system is repositioned as a subordinate of system quality, this being defined as the integral of related "system qualities". The article represents a structured interpretation of the U.S. Food and Drug Administration's 2011 Guidance for Industry on Process Validation and is based on the author's educational background and his manufacturing/consulting experience in the validation field. The U.S. Food and Drug Administration's Guidance for Industry on Process Validation (2011) provides a wide-ranging and rigorous outline of compliant drug manufacturing requirements relative to its 20(th) century predecessor (1987). Its declared focus is patient safety, and it identifies three inter-related (and obvious) stages of the compliance lifecycle. Firstly, processes must be designed, both from a technical and quality perspective. Secondly, processes must be qualified, providing evidence that the manufacturing facility is fully "roadworthy" and fit for its intended purpose. Thirdly, processes must be verified, meaning that commercial batches must be monitored to ensure that processes remain in a state of control throughout their lifetime.

Recent developments in drying of food products

NASA Astrophysics Data System (ADS)

Valarmathi, T. N.; Sekar, S.; Purushothaman, M.; Sekar, S. D.; Rama Sharath Reddy, Maddela; Reddy, Kancham Reddy Naveen Kumar

2017-05-01

Drying is a dehydration process to preserve agricultural products for long period usage. The most common and cheapest method is open sun drying in which the products are simply laid on ground, road, mats, roof, etc. But the open sun drying has some disadvantages like dependent on good weather, contamination by dust, birds and animals consume a considerable quantity, slow drying rate and damages due to strong winds and rain. To overcome these difficulties solar dryers are developed with closed environment for drying agricultural products effectively. To obtain good quality food with reduced energy consumption, selection of appropriate drying process and proper input parameters is essential. In recent years several researchers across the world have developed new drying systems for improving the product quality, increasing the drying rate, decreasing the energy consumption, etc. Some of the new systems are fluidized bed, vibrated fluidized bed, desiccant, microwave, vacuum, freeze, infrared, intermittent, electro hydrodynamic and hybrid dryers. In this review the most recent progress in the field of drying of agricultural food products such as new methods, new products and modeling and optimization techniques has been presented. Challenges and future directions are also highlighted. The review will be useful for new researchers entering into this ever needed and ever growing field of engineering.

The evolution of modern agriculture and its future with biotechnology.

PubMed

Harlander, Susan K

2002-06-01

Since the dawn of agriculture, humans have been manipulating crops to enhance their quality and yield. Via conventional breeding, seed producers have developed the modern corn hybrids and wheat commonly grown today. Newer techniques, such as radiation breeding, enhanced the seed producers' ability to develop new traits in crops. Then in the 1980's-1990's, scientists began applying genetic engineering techniques to improve crop quality and yield. In contrast to earlier breeding methods, these techniques raised questions about their safety to consumers and the environment. This paper provides an overview of the kinds of genetically modified crops developed and marketed to date and the value they provide farmers and consumers. The safety assessment process required for these crops is contrasted with the lack of a formal process required for traditionally bred crops. While European consumers have expressed concern about foods and animal feeds containing ingredients from genetically modified crops, Americans have largely been unconcerned or unaware of the presence of genetically modified foods on the market. This difference in attitude is reflected in Europe's decision to label foods containing genetically modified ingredients while no such labeling is required in the U.S. In the future, genetic modification will produce a variety of new products with enhanced nutritional or quality attributes.

Skills Conversion Project: Chapter 3, Food Products and Food Services Industry. Final Report.

ERIC Educational Resources Information Center

National Society of Professional Engineers, Washington, DC.

The National Society of Professional Engineers, under contract to the Department of Labor, conducted a study to investigate the conversion of technical skills of displaced aerospace and defense professionals to other industries. The Seattle and Wichita study teams, focusing on the food industry, projected that about 200 employment opportunities…

Cross Reference Index for Bioenvironmental Engineer and Military Public Health Offices

DTIC Science & Technology

1992-03-01

Food Recall AFR 161-42 DOD Hazardous Food and Nonprescription Drug Recall System Insects and Mite Pests in Food AGR-HB-655 Insects and Mite Pests in Food...Solution, 11 Hazard Communication, 12 Hazardous Energy Control, 21, 22 Hazardous Food Recall Program, 9 Hazardous Waste, 11, 26 Hazardous Materials...34Institutional Meat Purchase Specification" NAMPS "National Association of Meat Purveyor’s" DPSC Support DOD 4155.6 Subsistence Inspection Manual Hazardous

Food Service and Nutritional Needs

NASA Technical Reports Server (NTRS)

Kerwin, J.

1985-01-01

The difficulty is that as we go into the Space Station world, the cost, effort, hardware, food trash, and food waste that the food service system will generate (which is quite tolerable on a 7 day mission), probably will be intolerable on a 90 day Space Station mission. The challenge in the food service supply is not so much packaging but systems engineering. The big constraints are in the supply pipeline. Those constraints and the possible tradeoffs are discussed.

A novel processed food classification system applied to Australian food composition databases.

PubMed

O'Halloran, S A; Lacy, K E; Grimes, C A; Woods, J; Campbell, K J; Nowson, C A

2017-08-01

The extent of food processing can affect the nutritional quality of foodstuffs. Categorising foods by the level of processing emphasises the differences in nutritional quality between foods within the same food group and is likely useful for determining dietary processed food consumption. The present study aimed to categorise foods within Australian food composition databases according to the level of food processing using a processed food classification system, as well as assess the variation in the levels of processing within food groups. A processed foods classification system was applied to food and beverage items contained within Australian Food and Nutrient (AUSNUT) 2007 (n = 3874) and AUSNUT 2011-13 (n = 5740). The proportion of Minimally Processed (MP), Processed Culinary Ingredients (PCI) Processed (P) and Ultra Processed (ULP) by AUSNUT food group and the overall proportion of the four processed food categories across AUSNUT 2007 and AUSNUT 2011-13 were calculated. Across the food composition databases, the overall proportions of foods classified as MP, PCI, P and ULP were 27%, 3%, 26% and 44% for AUSNUT 2007 and 38%, 2%, 24% and 36% for AUSNUT 2011-13. Although there was wide variation in the classifications of food processing within the food groups, approximately one-third of foodstuffs were classified as ULP food items across both the 2007 and 2011-13 AUSNUT databases. This Australian processed food classification system will allow researchers to easily quantify the contribution of processed foods within the Australian food supply to assist in assessing the nutritional quality of the dietary intake of population groups. © 2017 The British Dietetic Association Ltd.

Magnus Food Prep in Service Module (SM)

NASA Image and Video Library

2009-01-07

ISS018-E-018423 (7 Jan. 2009) --- Astronaut Sandra Magnus, Expedition 18 flight engineer, poses for a photo while holding food pouches near the galley in the Zvezda Service Module of the International Space Station.

Wakata with Food packets in Node 1

NASA Image and Video Library

2009-06-03

ISS020-E-006349 (3 June 2009) --- Japan Aerospace Exploration Agency (JAXA) astronaut Koichi Wakata, Expedition 20 flight engineer, holds chopsticks near two food containers floating freely in Unity node of the International Space Station.

Research Abstracts of ACE 2001 Research Paper Presentations.

ERIC Educational Resources Information Center

Journal of Applied Communications, 2001

2001-01-01

Provides abstracts of nine research papers presented at the 2001 Agricultural Communication in Education annual conference. Includes papers on food safety, critical thinking, distance education, information technologies, agricultural news sources, and genetically engineered foods. (JOW)

Standardization of domestic frying processes by an engineering approach.

PubMed

Franke, K; Strijowski, U

2011-05-01

An approach was developed to enable a better standardization of domestic frying of potato products. For this purpose, 5 domestic fryers differing in heating power and oil capacity were used. A very defined frying process using a highly standardized model product and a broad range of frying conditions was carried out in these fryers and the development of browning representing an important quality parameter was measured. Product-to-oil ratio, oil temperature, and frying time were varied. Quite different color changes were measured in the different fryers although the same frying process parameters were applied. The specific energy consumption for water evaporation (spECWE) during frying related to product amount was determined for all frying processes to define an engineering parameter for characterizing the frying process. A quasi-linear regression approach was applied to calculate this parameter from frying process settings and fryer properties. The high significance of the regression coefficients and a coefficient of determination close to unity confirmed the suitability of this approach. Based on this regression equation, curves for standard frying conditions (SFC curves) were calculated which describe the frying conditions required to obtain the same level of spECWE in the different domestic fryers. Comparison of browning results from the different fryers operated at conditions near the SFC curves confirmed the applicability of the approach. © 2011 Institute of Food Technologists®

Elimination of the cryptic plasmid in Leuconostoc citreum by CRISPR/Cas9 system.

PubMed

Jang, Ye-Ji; Seo, Seung-Oh; Kim, Seul-Ah; Li, Ling; Kim, Tae-Jip; Kim, Sun Chang; Jin, Yong-Su; Han, Nam Soo

2017-06-10

Leuconostoc spp. are important lactic acid bacteria for the fermentation of foods. In particular, L. citreum strains isolated from various foods have been used as host strains for genetic and metabolic engineering studies. In order to develop a food-grade genetic engineering system, L. citreum CB2567 was isolated from Kimchi. However, the isolated bacterium contained a cryptic plasmid which was difficult to eliminate. As the existence of the plasmid might hinder strain engineering, we eliminated the plasmid using an RNA-guided DNA endonuclease CRISPR/Cas9 system. We demonstrated that a plasmid-free L. citreum CB2567 host strain could be efficiently constructed through a two-step procedure: 1) transformation of the "killer" plasmid expressing Cas9 endonuclease and a guide RNA (gRNA) targeting for a specific sequence in the cryptic plasmid, and 2) serial subculture without antibiotics for curing the killer plasmid. When the crude extract of L. citreum expressing Cas9 and the guide RNA was incubated with a PCR fragment containing the specific sequence recognized by the guide RNA, the PCR fragment was cleaved. Also, the cryptic plasmid pCB42 was successfully eliminated from the host strain after transforming the plasmid harboring Cas9 and the guide RNA. The Cas9 and gRNA expression plasmid used in this study can be applied for genome engineering purposes by additionally introducing an editing DNA template to repair the double strand DNA breakage caused by Cas9 in the genome of L. citreum. This study demonstrates the feasibility of developing CRISPR/Cas9-based genetic engineering tools to develop a safe host strain and construct food-grade lactic acid bacteria without residual antibiotic markers. Copyright © 2017 Elsevier B.V. All rights reserved.

The Feeding Biomechanics and Dietary Ecology of Paranthropus boisei

PubMed Central

Smith, Amanda L.; Benazzi, Stefano; Ledogar, Justin A.; Tamvada, Kelli; Pryor Smith, Leslie C.; Weber, Gerhard W.; Spencer, Mark A.; Lucas, Peter W.; Michael, Shaji; Shekeban, Ali; Al-Fadhalah, Khaled; Almusallam, Abdulwahab S.; Dechow, Paul C.; Grosse, Ian R.; Ross, Callum F.; Madden, Richard H.; Richmond, Brian G.; Wright, Barth W.; Wang, Qian; Byron, Craig; Slice, Dennis E.; Wood, Sarah; Dzialo, Christine; Berthaume, Michael A.; Casteren, Adam Van; Strait, David S.

2015-01-01

The African Plio-Pleistocene hominins known as australopiths evolved derived craniodental features frequently interpreted as adaptations for feeding on either hard, or compliant/tough foods. Among australopiths, Paranthropus boisei is the most robust form, exhibiting traits traditionally hypothesized to produce high bite forces efficiently and strengthen the face against feeding stresses. However, recent mechanical analyses imply that P. boisei may not have been an efficient producer of bite force and that robust morphology in primates is not necessarily strong. Here we use an engineering method, finite element analysis, to show that the facial skeleton of P. boisei is structurally strong, exhibits a strain pattern different from that in chimpanzees (Pan troglodytes) and Australopithecus africanus, and efficiently produces high bite force. It has been suggested that P. boisei consumed a diet of compliant/tough foods like grass blades and sedge pith. However, the blunt occlusal topography of this and other species suggests that australopiths are adapted to consume hard foods, perhaps including grass and sedge seeds. A consideration of evolutionary trends in morphology relating to feeding mechanics suggests that food processing behaviors in gracile australopiths evidently were disrupted by environmental change, perhaps contributing to the eventual evolution of Homo and Paranthropus. PMID:25529240

Filter feeding mechanics of Hypophthalmichthys molitrix regarding porous gill rakers

NASA Astrophysics Data System (ADS)

Palumbo, David; Bulusu, Kartik V.; Cohen, Karly; Hernandez, Particia; Leftwich, Megan C.; Plesniak, Michael W.

2017-11-01

The silver carp (Hypophthalmichthys molitrix) is a filter-feeding fish known to feed upon algal-growth in lakes, rivers, and aquacultures. The filter-feeding process centers on sponge-like membranes located in the carp's pharynx supported by fused gill rakers (GRs), which can efficiently strain suspended food particles as small as 4 µm without clogging. Guided by the anatomy of the silver carp, scanning electron microscope (SEM) images of GRs, and video of the silver carp feeding, we have hypothesized that the filtration mechanism involves a pump-based biological function to capture food particles within the GRs. Dye visualization experiments were performed on a silver carp cadaver head, an excised GR sample, and on a scaled GR in vitro model - the Artificial Gill Raker (AGR). Measurements are performed for the AGR using laser Doppler velocimetry (LDV) and penetration pressure monitoring with a biologically-inspired pumping mechanism. The role of mucus in the retention and capture of food particles has also been explored through rheological measurements, and further experimentation is planned. Our motivation stems from the potential to develop bioinspired industrial-scale filtration technologies ranging from wastewater treatment to filtration in the food industry. supported by GW Center for Biomimetics and Bioinspired Engineering.

The Neurotoxic Potential of Engineered Nanomaterials

EPA Science Inventory

The expanding development and production of engineered nanomaterials (ENMs) have diverse and far-reaching potential benefits in consumer products, food, drugs, medical devices and for enhancing environmental cleanup and remediation. The knowledge of potential implications of ENMs...

Ecosystem engineering and biodiversity in coastal sediments: posing hypotheses

NASA Astrophysics Data System (ADS)

Bouma, Tjeerd J.; Olenin, Sergej; Reise, Karsten; Ysebaert, Tom

2009-03-01

Coastal sediments in sheltered temperate locations are strongly modified by ecosystem engineering species such as marsh plants, seagrass, and algae as well as by epibenthic and endobenthic invertebrates. These ecosystem engineers are shaping the coastal sea and landscape, control particulate and dissolved material fluxes between the land and sea, and between the benthos and the passing water or air. Above all, habitat engineering exerts facilitating and inhibiting effects on biodiversity. Despite a strongly growing interest in the functional role of ecosystem engineering over the recent years, compared to food web analyses, the conceptual understanding of engineering-mediated species interactions is still in its infancy. In the present paper, we provide a concise overview on current insights and propose two hypotheses on the general mechanisms by which ecosystem engineering may affect biodiversity in coastal sediments. We hypothesise that autogenic and allogenic ecosystem engineers have inverse effects on epibenthic and endobenthic biodiversity in coastal sediments. The primarily autogenic structures of the epibenthos achieve high diversity at the expense of endobenthos, whilst allogenic sediment reworking by infauna may facilitate other infauna and inhibits epibenthos. On a larger scale, these antagonistic processes generate patchiness and habitat diversity. Due to such interaction, anthropogenic influences can strongly modify the engineering community by removing autogenic ecosystem engineers through coastal engineering or bottom trawling. Another source of anthropogenic influences comes from introducing invasive engineers, from which the impact is often hard to predict. We hypothesise that the local biodiversity effects of invasive ecosystem engineers will depend on the engineering strength of the invasive species, with engineering strength defined as the number of habitats it can invade and the extent of modification. At a larger scale of an entire shore, biodiversity need not be decreased by invasive engineers and may even increase. On a global scale, invasive engineers may cause shore biota to converge, especially visually due to the presence of epibenthic structures.

Recent advances in the metabolic engineering of lignan biosynthesis pathways for the production of transgenic plant-based foods and supplements.

PubMed

Satake, Honoo; Ono, Eiichiro; Murata, Jun

2013-12-04

Plant physiological, epidemiological, and food science studies have shed light on lignans as healthy diets for the reduction of the risk of lifestyle-related noncommunicable diseases and, thus, the demand for lignans has been rapidly increasing. However, the low efficiency and instability of lignan production via extraction from plant resources remain to be resolved, indicating the requirement for the development of new procedures for lignan production. The metabolic engineering of lignan-biosynthesizing plants is expected to be most promising for efficient, sustainable, and stable lignan production. This is supported by the recent verification of biosynthetic pathways of major dietary lignans and the exploration of lignan production via metabolic engineering using transiently gene-transfected or transgenic plants. The aim of this review is to present an overview of the biosynthetic pathways, biological activities, and metabolic engineering of lignans and also perspectives in metabolic engineering-based lignan production using transgenic plants for practical application.

Engineering propionibacteria as versatile cell factories for the production of industrially important chemicals: advances, challenges, and prospects.

PubMed

Guan, Ningzi; Zhuge, Xin; Li, Jianghua; Shin, Hyun-Dong; Wu, Jing; Shi, Zhongping; Liu, Long

2015-01-01

Propionibacteria are actinobacteria consisting of two principal groups: cutaneous and dairy. Cutaneous propionibacteria are considered primary pathogens to humans, whereas dairy propionibacteria are widely used in the food and pharmaceutical industries. Increasing attention has been focused on improving the performance of dairy propionibacteria for the production of industrially important chemicals, and significant advances have been made through strain engineering and process optimization in the production of flavor compounds, nutraceuticals, and antimicrobial compounds. In addition, genome sequencing of several propionibacteria species has been completed, deepening understanding of the metabolic and physiological features of these organisms. However, the metabolic engineering of propionibacteria still faces several challenges owing to the lack of efficient genome manipulation tools and the existence of various types of strong restriction-modification systems. The emergence of systems and synthetic biology provides new opportunities to overcome these bottlenecks. In this review, we first introduce the major species of propionibacteria and their properties and provide an overview of their functions and applications. We then discuss advances in the genome sequencing and metabolic engineering of these bacteria. Finally, we discuss systems and synthetic biology approaches for engineering propionibacteria as efficient and robust cell factories for the production of industrially important chemicals.

Food Stowage in Node 2 Harmony

NASA Image and Video Library

2009-04-04

ISS018-E-044614 (4 April 2009) --- Japan Aerospace Exploration Agency (JAXA) astronaut Koichi Wakata, Expedition 18/19 flight engineer, is pictured near food and drink containers floating freely in the Harmony node of the International Space Station.

ISS Expedition 18 Food Prep in Service Module (SM)

NASA Image and Video Library

2009-01-01

ISS018-E-017005 (1 Jan. 2009) --- Astronaut Sandra Magnus, Expedition 18 flight engineer, poses for a photo with food which she prepared at the galley in the Zvezda Service Module of the International Space Station.

Surveys suck: Consumer preferences when purchasing genetically engineered foods.

PubMed

Powell, Douglas A

2013-01-01

Many studies have attempted to gauge consumers' acceptance of genetically engineered or modified (GM) foods. Surveys, asking people about attitudes and intentions, are easy-to-collect proxies of consumer behavior. However, participants tend to respond as citizens of society, not discrete individuals, thereby inaccurately portraying their potential behavior. The Theory of Planned Behavior improved the accuracy of self-reported information, but its limited capacity to account for intention variance has been attributed to the hypothetical scenarios to which survey participants must respond. Valuation methods, asking how much consumers may be willing to pay or accept for GM foods, have revealed that consumers are usually willing to accept them at some price, or in some cases willing to pay a premium. Ultimately, it's consumers' actual--not intended--behavior that is of most interest to policy makers and business decision-makers. Real choice experiments offer the best avenue for revealing consumers' food choices in normal life.

Food equipment manufacturer takes a slice out of its scrap rate

DOE Office of Scientific and Technical Information (OSTI.GOV)

Bernard, D.; Hannahs, J.; Carter, M.

1996-09-01

The PMI Food Equipment Group began manufacturing circular slicer knives for its commercial Hobart line of slicers in the early 1930s. The company manufacturers the only cast knife in the food industry. The cast knives offer superior edge retention and overall corrosion resistance. The slicer knives are cast in PMI`s foundry. The casting process sometimes produces shrinkage voids or gas bubbles in the knife blank. Surface discontinuities often do not appear until rough cutting or final machining, i.e., after several hours of value-added manufacturing. Knife blanks with these discontinuities were scrapped and sent back to the foundry for remelting. Tomore » scrap the knives at that point meant the cost for casting plus the value-added machining added up to a considerable amount. Weld repair allows the recovery of casting and machining expenses equal to a significant percentage of the total manufacturing cost of slicer knives. Repair costs include welding, grinding, shipping, surface finishing and material handling. Other good applications for this GMAW-P process include repair of jet engine components, rotating process industry equipment, and hardfacing of cutting tools and dies. In addition, dissimilar metals and any material that is heat treated to develop its properties such as precision investment castings are excellent applications. The low resultant distortion, elimination of postweld heat treatment and non-line-of-site welding capability solves thin wall, limited access and precision machined component repair challenges.« less

Current findings on the role of oxytocin in the regulation of food intake.

PubMed

Spetter, Maartje S; Hallschmid, Manfred

2017-07-01

In the face of the alarming prevalence of obesity and its associated metabolic impairments, it is of high basic and clinical interest to reach a complete understanding of the central nervous pathways that establish metabolic control. In recent years, the hypothalamic neuropeptide oxytocin, which is primarily known for its involvement in psychosocial processes and reproductive behavior, has received increasing attention as a modulator of metabolic function. Oxytocin administration to the brain of normal-weight animals, but also animals with diet-induced or genetically engineered obesity reduces food intake and body weight, and can also increase energy expenditure. Up to now, only a handful of studies in humans have investigated oxytocin's contribution to the regulation of eating behavior. Relying on the intranasal pathway of oxytocin administration, which is a non-invasive strategy to target central nervous oxytocin receptors, these experiments have yielded some promising first results. In normal-weight and obese individuals, intranasal oxytocin acutely limits meal intake and the consumption of palatable snacks. It is still unclear to which extent - or if at all - such metabolic effects of oxytocin in humans are conveyed or modulated by oxytocin's impact on cognitive processes, in particular on psychosocial function. We shortly summarize the current literature on oxytocin's involvement in food intake and metabolic control, ponder potential links to social and cognitive processes, and address future perspectives as well as limitations of oxytocin administration in experimental and clinical contexts. Crown Copyright © 2017. Published by Elsevier Inc. All rights reserved.

Processed and ultra-processed foods are associated with lower-quality nutrient profiles in children from Colombia.

PubMed

Cornwell, Brittany; Villamor, Eduardo; Mora-Plazas, Mercedes; Marin, Constanza; Monteiro, Carlos A; Baylin, Ana

2018-01-01

To determine if processed and ultra-processed foods consumed by children in Colombia are associated with lower-quality nutrition profiles than less processed foods. We obtained information on sociodemographic and anthropometric variables and dietary information through dietary records and 24 h recalls from a convenience sample of the Bogotá School Children Cohort. Foods were classified into three categories: (i) unprocessed and minimally processed foods, (ii) processed culinary ingredients and (iii) processed and ultra-processed foods. We also examined the combination of unprocessed foods and processed culinary ingredients. Representative sample of children from low- to middle-income families in Bogotá, Colombia. Children aged 5-12 years in 2011 Bogotá School Children Cohort. We found that processed and ultra-processed foods are of lower dietary quality in general. Nutrients that were lower in processed and ultra-processed foods following adjustment for total energy intake included: n-3 PUFA, vitamins A, B12, C and E, Ca and Zn. Nutrients that were higher in energy-adjusted processed and ultra-processed foods compared with unprocessed foods included: Na, sugar and trans-fatty acids, although we also found that some healthy nutrients, including folate and Fe, were higher in processed and ultra-processed foods compared with unprocessed and minimally processed foods. Processed and ultra-processed foods generally have unhealthy nutrition profiles. Our findings suggest the categorization of foods based on processing characteristics is promising for understanding the influence of food processing on children's dietary quality. More studies accounting for the type and degree of food processing are needed.

A biocompatible tissue scaffold produced by supercritical fluid processing for cartilage tissue engineering.

PubMed

Kim, Su Hee; Jung, Youngmee; Kim, Soo Hyun

2013-03-01

Supercritical fluids are used in various industrial fields, such as the food and medical industries, because they have beneficial physical and chemical properties and are also nonflammable and inexpensive. In particular, supercritical carbon dioxide (ScCO(2)) is attractive due to its mild critical temperature, pressure values, and nontoxicity. Poly(L-lactide-co-ɛ-caprolactone) (PLCL), which is a biocompatible, biodegradable, and very elastic polymer, has been used in cartilage tissue engineering. However, organic solvents, such as chloroform or dichloromethane, are usually used for the fabrication of a PLCL scaffold through conventional methods. This leads to a cytotoxic effect and long processing time for removing solvents. To alleviate these problems, supercritical fluid processing is introduced here. In this study, we fabricated a mechano-active PLCL scaffold by supercritical fluid processing for cartilage tissue engineering, and we compared it with a scaffold made by a conventional solvent-casting method in terms of physical and biological performance. Also, to examine the optimum condition for preparing scaffolds with ScCO(2), we investigated the effects of pressure, temperature, and the depressurization rate on PLCL foaming. The PLCL scaffolds produced by supercritical fluid processing had a homogeneously interconnected porous structure, and they exhibited a narrow pore size distribution. Also, there was no cytotoxicity of the scaffolds made with ScCO(2) compared to the scaffolds made by the solvent-pressing method. The scaffolds were seeded with chondrocytes, and they were subcutaneously implanted into nude mice for up to 4 weeks. In vivo accumulation of extracellular matrix of cell-scaffold constructs demonstrated that the PLCL scaffold made with ScCO(2) formed a mature and well-developed cartilaginous tissue compared to the PLCL scaffold formed by solvent pressing. Consequently, these results indicated that the PLCL scaffolds made by supercritical fluid processing offer well-interconnected and nontoxic substrates for cell growth, avoiding problems associated with a solvent residue. This suggests that these elastic PLCL scaffolds formed by supercritical fluid processing could be used for cartilage tissue engineering.

Generating Southern Africa Precipitation Forecast Using the FEWS Engine, a New Application for the Google Earth Engine

NASA Astrophysics Data System (ADS)

Landsfeld, M. F.; Hegewisch, K.; Daudert, B.; Morton, C.; Husak, G. J.; Friedrichs, M.; Funk, C. C.; Huntington, J. L.; Abatzoglou, J. T.; Verdin, J. P.

2016-12-01

The Famine Early Warning Systems Network (FEWS NET) focuses on food insecurity in developing nations and provides objective, evidence-based analysis to help government decision-makers and relief agencies plan for and respond to humanitarian emergencies. The network of FEWS NET analysts and scientists require flexible, interactive tools to aid in their monitoring and research efforts. Because they often work in bandwidth-limited regions, lightweight Internet tools and services that bypass the need for downloading massive datasets are preferred for their work. To support food security analysis FEWS NET developed a custom interface for the Google Earth Engine (GEE). GEE is a platform developed by Google to support scientific analysis of environmental data in their cloud computing environment. This platform allows scientists and independent researchers to mine massive collections of environmental data, leveraging Google's vast computational resources for purposes of detecting changes and monitoring the Earth's surface and climate. GEE hosts an enormous amount of satellite imagery and climate archives, one of which is the Climate Hazards Group Infrared Precipitation with Stations dataset (CHIRPS). CHIRPS precipitation dataset is a key input for FEWS NET monitoring and forecasting efforts. In this talk we introduce the FEWS Engine interface. We present an application that highlights the utility of FEWS Engine for forecasting the upcoming seasonal precipitation of southern Africa. Specifically, the current state of ENSO is assessed and used to identify similar historical seasons. The FEWS Engine compositing tool is used to examine rainfall and other environmental data for these analog seasons. The application illustrates the unique benefits of using FEWS Engine for on-the-fly food security scenario development.

Genetically engineering milk.

PubMed

Whitelaw, C Bruce A; Joshi, Akshay; Kumar, Satish; Lillico, Simon G; Proudfoot, Chris

2016-02-01

It has been thirty years since the first genetically engineered animal with altered milk composition was reported. During the intervening years, the world population has increased from 5bn to 7bn people. An increasing demand for protein in the human diet has followed this population expansion, putting huge stress on the food supply chain. Many solutions to the grand challenge of food security for all have been proposed and are currently under investigation and study. Amongst these, genetics still has an important role to play, aiming to continually enable the selection of livestock with enhanced traits. Part of the geneticist's tool box is the technology of genetic engineering. In this Invited Review, we indicate that this technology has come a long way, we focus on the genetic engineering of dairy animals and we argue that the new strategies for precision breeding demand proper evaluation as to how they could contribute to the essential increases in agricultural productivity our society must achieve.

Benefits and risks associated with genetically modified food products.

PubMed

Kramkowska, Marta; Grzelak, Teresa; Czyżewska, Krystyna

2013-01-01

Scientists employing methods of genetic engineering have developed a new group of living organisms, termed 'modified organisms', which found application in, among others, medicine, the pharmaceutical industry and food distribution. The introduction of transgenic products to the food market resulted in them becoming a controversial topic, with their proponents and contestants. The presented study aims to systematize objective data on the potential benefits and risks resulting from the consumption of transgenic food. Genetic modifications of plants and animals are justified by the potential for improvement of the food situation worldwide, an increase in yield crops, an increase in the nutritional value of food, and the development of pharmaceutical preparations of proven clinical significance. In the opinions of critics, however, transgenic food may unfavourably affect the health of consumers. Therefore, particular attention was devoted to the short- and long-lasting undesirable effects, such as alimentary allergies, synthesis of toxic agents or resistance to antibiotics. Examples arguing for the justified character of genetic modifications and cases proving that their use can be dangerous are innumerable. In view of the presented facts, however, complex studies are indispensable which, in a reliable way, evaluate effects linked to the consumption of food produced with the application of genetic engineering techniques. Whether one backs up or negates transgenic products, the choice between traditional and non-conventional food remains to be decided exclusively by the consumers.

Yeast diversity and native vigor for flavor phenotypes.

PubMed

Carrau, Francisco; Gaggero, Carina; Aguilar, Pablo S

2015-03-01

Saccharomyces cerevisiae, the yeast used widely for beer, bread, cider, and wine production, is the most resourceful eukaryotic model used for genetic engineering. A typical concern about using engineered yeasts for food production might be negative consumer perception of genetically modified organisms. However, we believe the true pitfall of using genetically modified yeasts is their limited capacity to either refine or improve the sensory properties of fermented foods under real production conditions. Alternatively, yeast diversity screening to improve the aroma and flavors could offer groundbreaking opportunities in food biotechnology. We propose a 'Yeast Flavor Diversity Screening' strategy which integrates knowledge from sensory analysis and natural whole-genome evolution with information about flavor metabolic networks and their regulation. Copyright © 2015 Elsevier Ltd. All rights reserved.

Characterization and preliminary toxicity assay of nano-titanium dioxide additive in sugar-coated chewing gum.

PubMed

Chen, Xin-Xin; Cheng, Bin; Yang, Yi-Xin; Cao, Aoneng; Liu, Jia-Hui; Du, Li-Jing; Liu, Yuanfang; Zhao, Yuliang; Wang, Haifang

2013-05-27

Nanotechnology shows great potential for producing food with higher quality and better taste through including new additives, improving nutrient delivery, and using better packaging. However, lack of investigations on safety issues of nanofood has resulted in public fears. How to characterize engineered nanomaterials in food and assess the toxicity and health impact of nanofood remains a big challenge. Herein, a facile and highly reliable separation method of TiO2 particles from food products (focusing on sugar-coated chewing gum) is reported, and the first comprehensive characterization study on food nanoparticles by multiple qualitative and quantitative methods is provided. The detailed information on nanoparticles in gum includes chemical composition, morphology, size distribution, crystalline phase, particle and mass concentration, surface charge, and aggregation state. Surprisingly, the results show that the number of food products containing nano-TiO2 (<200 nm) is much larger than known, and consumers have already often been exposed to engineered nanoparticles in daily life. Over 93% of TiO2 in gum is nano-TiO2 , and it is unexpectedly easy to come out and be swallowed by a person who chews gum. Preliminary cytotoxicity assays show that the gum nano-TiO2 particles are relatively safe for gastrointestinal cells within 24 h even at a concentration of 200 μg mL(-1) . This comprehensive study demonstrates accurate physicochemical property, exposure, and cytotoxicity information on engineered nanoparticles in food, which is a prerequisite for the successful safety assessment of nanofood products. Copyright © 2013 WILEY-VCH Verlag GmbH & Co. KGaA, Weinheim.

Key technologies for manufacturing and processing sheet materials: A global perspective

NASA Astrophysics Data System (ADS)

Demeri, Mahmoud Y.

2001-02-01

Modern industrial technologies continue to seek new materials and processes to produce products that meet design and functional requirements. Sheet materials made from ferrous and non-ferrous metals, laminates, composites, and reinforced plastics constitute a large percentage of today’s products, components, and systems. Major manufacturers of sheet products include automotive, aerospace, appliance, and food-packaging industries. The Second Global Symposium on Innovations in Materials Processing & Manufacturing: Sheet Materials is organized to provide a forum for presenting advances in sheet processing and manufacturing by worldwide researchers and engineers from industrial, research, and academic centers. The symposium, sponsored by the TMS Materials Processing & Manufacturing Division (MPMD), was planned for the 2001 TMS Annual Meeting, New Orleans, Louisiana, February 11 15, 2001. This article is a review of key papers submitted for publication in the concurrent volume. The selected papers present significant developments in the rapidly expanding areas of advanced sheet materials, innovative forming methods, industrial applications, primary and secondary processing, composite processing, and numerical modeling of manufacturing processes.

Minimally processed foods are more satiating and less hyperglycemic than ultra-processed foods: a preliminary study with 98 ready-to-eat foods.

PubMed

Fardet, Anthony

2016-05-18

Beyond nutritional composition, food structure is increasingly recognized to play a role in food health potential, notably in satiety and glycemic responses. Food structure is also highly dependent on processing conditions. The hypothesis for this study is, based on a data set of 98 ready-to-eat foods, that the degree of food processing would correlate with the satiety index (SI) and glycemic response. Glycemic response was evaluated according to two indices: the glycemic index (GI) and a newly designed index, the glycemic glucose equivalent (GGE). The GGE indicates how a quantity of a certain food affects blood glucose levels by identifying the amount of food glucose that would have an effect equivalent to that of the food. Then, foods were clustered within three processing groups based on the international NOVA classification: (1) raw and minimally processed foods; (2) processed foods; and (3) ultra-processed foods. Ultra-processed foods are industrial formulations of substances extracted or derived from food and additives, typically with five or more and usually many (cheap) ingredients. The data were correlated by nonparametric Spearman's rank correlation coefficient on quantitative data. The main results show strong correlations between GGE, SI and the degree of food processing, while GI is not correlated with the degree of processing. Thus, the more food is processed, the higher the glycemic response and the lower its satiety potential. The study suggests that complex, natural, minimally and/or processed foods should be encouraged for consumption rather than highly unstructured and ultra-processed foods when choosing weakly hyperglycemic and satiating foods.

Kuipers watches food and drink packets float in the Node 1

NASA Image and Video Library

2012-01-30

ISS030-E-166649 (30 Jan. 2012) --- European Space Agency astronaut Andre Kuipers, Expedition 30 flight engineer, is pictured near food and beverage packages floating freely in the Unity node of the International Space Station.

Balanced diets in food systems: emerging trends and challenges for human health.

PubMed

Sammugam, Lakhsmi; Pasupuleti, Visweswara Rao

2018-04-25

Processed foods, generally known as modified raw foods produced by innovative processing technologies alters the food constituents such natural enzymes, fatty acids, micronutrients, macronutrients and vitamins. In contrast to fresh and unprocessed foods, processed foods are guaranteed to be safer, imperishable, long lasting and consist high level of nutrients bioactivity. Currently, the evolution in food processing technologies is necessary to face food security and safety, nutrition demand, its availability and also other global challenges in the food system. In this scenario, this review consists of information on two food processing technologies, which effects on processed foods before and after processing and the impact of food products on human health. It is also very well established that understanding the type and structure of foods to be processed can assist food processing industries towards advancement of novel food products. In connection with this fact, the present article also discusses the emerging trends and possible modifications in food processing technologies with the combination of conventional and modern techniques to get the suitable nutritional and safety qualities in food.

Advancing the science of forest hydrology A challenge to agricultural and biological engineers

Treesearch

Devendra Amatya; Wayne Skaggs; Carl Trettin

2009-01-01

For more than a century, agricultural and biological engineers have provided major advances in science, engineering, and technology to increase food and fiber production to meet the demands of a rapidly growing global population. The land base for these technological advances has originated largely from forested lands, which have experienced dramatic declines over the...

Applications of CELSS technology to controlled environment agriculture

NASA Technical Reports Server (NTRS)

Bates, Maynard E.; Bubenheim, David L.

1991-01-01

Controlled environment agriculture (CEA) is defined as the use of environmental manipulation for the commercial production of organisms, whether plants or animals. While many of the technologies necessary for aquaculture systems in North America is nevertheless doubling approximately every five years. Economic, cultural, and environmental pressures all favor CEA over field production for many non-commodity agricultural crops. Many countries around the world are already dependent on CEA for much of their fresh food. Controlled ecological life support systems (CELSS), under development at ARC, KSC, and JSC expand the concept of CEA to the extent that all human requirements for food, oxygen, and water will be provided regenerated by processing of waste streams to supply plant inputs. The CELSS will likely contain plants, humans, possibly other animals, microorganisms and physically and chemical processors. In effect, NASA will create engineered ecosystems. In the process of developing the technology for CELSS, NASA will develop information and technology which will be applied to improving the efficiency, reliability, and cost effectiveness for CEA, improving its resources recycling capabilities, and lessening its environmental impact to negligible levels.

An Instructional Manual for the US Air Force New Harvest Eagle Field Feeding System

DTIC Science & Technology

1982-07-01

Continue, on revorao aide if necesaary and Identity by block number) FIELD FEEDING SYSTEIV AIR FORCE PORTABLE EQUIPMENT HEATERS (WATER) FOOD ...The-Job Training Program for Food Service Workers is included as is a set of general guidelines for food service managers. This manual describes the...of Westboro, MA. Mr. Ernest Saab and associates of the Aero-Mechanical Engineering Laboratory (NLABS). Mr. John Perry and associates of the Food

Forecasting the Future Food Service World of Work. Final Report. Volume III. Technical Papers on the Future of the Food Service Industry. Service Management Reports.

ERIC Educational Resources Information Center

Powers, Thomas F., Ed.; Swinton, John R., Ed.

This third and final volume of a study on the future of the food service industry contains the technical papers on which the information in the previous two volumes was based. The papers were written by various members of the Pennsylvania State University departments of economics, food science, nutrition, social psychology, and engineering and by…

International Implications of Labeling Foods Containing Engineered Nanomaterials.

PubMed

Grieger, Khara D; Hansen, Steffen Foss; Mortensen, Ninell P; Cates, Sheryl; Kowalcyk, Barbara

2016-05-01

To provide greater transparency and comprehensive information to consumers regarding their purchase choices, the European Parliament and the Council have mandated via Regulation 1169/2011 that foods containing engineered nanomaterials (ENMs) be labeled. This review covers the main concerns related to the use of ENMs in foods and the potential impacts that this type of food labeling might have on diverse stakeholder groups, including those outside the European Union (EU), e.g., in the United States. We also provide recommendations to stakeholders for overcoming existing challenges related to labeling foods containing ENMs. The revised EU food labeling requirements will likely result in a number of positive developments and a number of challenges for stakeholders in both EU and non-EU countries. Although labeling of foods containing ENMs will likely improve transparency, provide more information to facilitate consumer decisions, and build trust among food safety authorities and consumers, critical obstacles to the successful implementation of these labeling requirements remain, including the need for (i) harmonized information requirements or regulations between countries in different regions of the world, (ii) clarification of the regulatory definitions of the ENMs to be used for food labeling, (iii) robust techniques to detect, measure, and characterize diverse ENMs in food matrices, and (iv) clarification of the list of ENMs that may be exempt from labeling requirements, such as several food additives used for decades. We recommend that food industries and food safety authorities be more proactive in communicating with the public and consumer groups regarding the potential benefits and risks of using ENMs in foods. Efforts should be made to improve harmonization of information requirements between countries to avoid potential international trade barriers.

26 CFR 1.501(e)-1 - Cooperative hospital service organizations.

Code of Federal Regulations, 2014 CFR

2014-04-01

... illustrated by the following example. Example. An organization performs industrial engineering services on a...-hospitals), warehousing, billing and collection, food, clinical (including radiology), industrial engineering (including the installation, maintenance and repair of biomedical and similar equipment...

26 CFR 1.501(e)-1 - Cooperative hospital service organizations.

Code of Federal Regulations, 2013 CFR

2013-04-01

... illustrated by the following example. Example. An organization performs industrial engineering services on a...-hospitals), warehousing, billing and collection, food, clinical (including radiology), industrial engineering (including the installation, maintenance and repair of biomedical and similar equipment...

26 CFR 1.501(e)-1 - Cooperative hospital service organizations.

Code of Federal Regulations, 2012 CFR

2012-04-01

... illustrated by the following example. Example. An organization performs industrial engineering services on a...-hospitals), warehousing, billing and collection, food, clinical (including radiology), industrial engineering (including the installation, maintenance and repair of biomedical and similar equipment...

26 CFR 1.501(e)-1 - Cooperative hospital service organizations.

Code of Federal Regulations, 2011 CFR

2011-04-01

... illustrated by the following example. Example. An organization performs industrial engineering services on a...-hospitals), warehousing, billing and collection, food, clinical (including radiology), industrial engineering (including the installation, maintenance and repair of biomedical and similar equipment...

26 CFR 1.501(e)-1 - Cooperative hospital service organizations.

Code of Federal Regulations, 2010 CFR

2010-04-01

... illustrated by the following example. Example. An organization performs industrial engineering services on a...-hospitals), warehousing, billing and collection, food, clinical (including radiology), industrial engineering (including the installation, maintenance and repair of biomedical and similar equipment...

Toward the Nexus Equation: A Conceptual and Mathematical Framework for Energy-Water-Food Nexus Analysis

NASA Astrophysics Data System (ADS)

Higgins, C. W.; Abou Najm, M.

2015-12-01

Water, energy, and agriculture depend on each other so strongly that attempts to achieve sustainability in any of those three domains will directly impact the others. These interdependencies, collectively known as the Water-Energy-Food Nexus, become more complex and more critical as the climate changes, the population grows, habits and lifestyle alternatives, and the prices of water, energy, and food increase. The U.S. National Intelligence Council has identified the nexus of water, energy, food, and climate change as one of four overarching megatrends that will shape the world in 2030. However, the global research community has rarely addressed the full problem and focused instead on different subsets of the problem. For example, interactions between two of the three domains were studied, often neglecting the impact of such interaction on the third domain. Investigators have quantified water-energy tradeoffs in the highly engineered, centralized systems of water and power management. Agricultural researchers have tracked water costs by applying the concept of virtual water (the total volume of water needed to produce and process a commodity or service) or using large-scale system models to investigate food and water security. Integrative nexus initiatives have focused on reviews and data collection of existing knowledge and relevant facts. They unfortunately lack a conceptual and mathematical framework that can integrate all the gathered knowledge and account for multiple interactions, feedbacks, or natural processes that occur across all three domains of the nexus. Here, we present an integrated conceptual and mathematical framework (roadmap) for the nexus. This framework is driven by spatiotemporal demands for water, energy, and food to be satisfied by resource management of the three domains, envisioned as a stepwise process, with each step requiring inputs from the three nexus domains and creating waste products. The efficiency of each step, combined with mass balances, create the linkages and feedback loops within the nexus. Such an approach allows for a compact, single representation of the 'nexus equation' that generally represents all interactions, material pathways, feedback loops and embedded resource echoes.

Stability of anthocyanin-rich w/o/w-emulsions designed for intestinal release in gastrointestinal environment.

PubMed

Frank, Kerstin; Walz, Elke; Gräf, Volker; Greiner, Ralf; Köhler, Karsten; Schuchmann, Heike Petra

2012-12-01

Anthocyanins belong to the most important hydrophilic plant pigments. Outside their natural environment, these molecules are extremely unstable. Encapsulating them in submicron-sized containers is one possibility to stabilize them for the use in bioactivity studies or functional foods. The containers have to be designed for a target release in the human gastrointestinal system. In this contribution, an anthocyanin-rich bilberry extract was encapsulated in the inner aqueous phase of water-in-oil-in-water-double emulsions. The physical stability as well as the release of free fatty acids and encapsulated, bioactive substances from the emulsions during an in vitro gastrointestinal passage were investigated. The focus was on the influence of emulsion microstructural parameters (for example, inner and outer droplet size, disperse phase content) and required additives (emulsifier systems), respectively. It could be shown that it is possible to stabilize anthocyanins in the inner phase of double emulsions. The release rate of free fatty acids during incubation was independent of the emulsifier used. However, the exterior (O/W)-emulsifier has an impact on the stability of multiple emulsions in gastrointestinal environment and, thus, the location of release. Long-chained emulsifiers like whey proteins are most suitable to transport a maximum amount of bioactive substances to the effective location, being the small intestine for anthocyanins. In addition, it was shown that the dominating release mechanism for entrapped matter was coalescence of the interior W(1) -droplets with the surrounding W(2) -phase. © 2012 Institute of Process Engineering in Life Science I: Food Process Engineering, Karlsruhe Institute of Technology (KIT).

Murine tissue-engineered stomach demonstrates epithelial differentiation.

PubMed

Speer, Allison L; Sala, Frederic G; Matthews, Jamil A; Grikscheit, Tracy C

2011-11-01

Gastric cancer remains the second largest cause of cancer-related mortality worldwide. Postgastrectomy morbidity is considerable and quality of life is poor. Tissue-engineered stomach is a potential replacement solution to restore adequate food reservoir and gastric physiology. In this study, we performed a detailed investigation of the development of tissue-engineered stomach in a mouse model, specifically evaluating epithelial differentiation, proliferation, and the presence of putative stem cell markers. Organoid units were isolated from <3 wk-old mouse glandular stomach and seeded onto biodegradable scaffolds. The constructs were implanted into the omentum of adult mice. Implants were harvested at designated time points and analyzed with histology and immunohistochemistry. Tissue-engineered stomach grows as an expanding sphere with a simple columnar epithelium organized into gastric glands and an adjacent muscularis. The regenerated gastric epithelium demonstrates differentiation of all four cell types: mucous, enteroendocrine, chief, and parietal cells. Tissue-engineered stomach epithelium proliferates at a rate comparable to native glandular stomach and expresses two putative stem cell markers: DCAMKL-1 and Lgr5. This study demonstrates the successful generation of tissue-engineered stomach in a mouse model for the first time. Regenerated gastric epithelium is able to appropriately proliferate and differentiate. The generation of murine tissue-engineered stomach is a necessary advance as it provides the transgenic tools required to investigate the molecular and cellular mechanisms of this regenerative process. Delineating the mechanism of how tissue-engineered stomach develops in vivo is an important precursor to its use as a human stomach replacement therapy. Copyright © 2011 Elsevier Inc. All rights reserved.

Engineered nanomaterials in food: implications for food safety and consumer health.

PubMed

Martirosyan, Alina; Schneider, Yves-Jacques

2014-05-28

From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. In the meantime, a growing number of studies indicate that the exposure to certain engineered nanomaterials (ENMs) has a potential to lead to health complications and that there is a need for further investigations in order to unravel the biological outcomes of nanofood consumption. In the current review, we summarize the existing data on the (potential) use of ENMs in the food industry, information on the toxicity profiles of the commonly applied ENMs, such as metal (oxide) nanoparticles (NPs), address the potential food safety implications and health hazards connected with the consumption of nanofood. A number of health complications connected with the human exposure to ENMs are discussed, demonstrating that there is a real basis for the arisen concern not only connected with the gut health, but also with the potency to lead to systemic toxicity. The toxicological nature of hazard, exposure levels and risk to consumers from nanotechnology-derived food are on the earliest stage of investigation and this review also highlights the major gaps that need further research and regulation.

Food biotechnology: benefits and concerns.

PubMed

Falk, Michael C; Chassy, Bruce M; Harlander, Susan K; Hoban, Thomas J; McGloughlin, Martina N; Akhlaghi, Amin R

2002-06-01

Recent advances in agricultural biotechnology have highlighted the need for experimental evidence and sound scientific judgment to assess the benefits and risks to society. Nutrition scientists and other animal biologists need a balanced understanding of the issues to participate in this assessment. To date most modifications to crop plants have benefited producers. Crops have been engineered to decrease pesticide and herbicide usage, protect against stressors, enhance yields and extend shelf life. Beyond the environmental benefits of decreased pesticide and herbicide application, consumers stand to benefit by development of food crops with increased nutritional value, medicinal properties, enhanced taste and esthetic appeal. There remains concern that these benefits come with a cost to the environment or increased risk to the consumer. Most U.S. consumers are not aware of the extent that genetically modified foods have entered the marketplace. Consumer awareness of biotechnology seems to have increased over the last decade, yet most consumers remain confused over the science. Concern over the impact on the safety of the food supply remains low in the United States, but is substantially elevated in Europe. Before a genetically engineered crop is introduced into commerce it must pass regulatory scrutiny by as many as four different federal regulatory bodies to ensure a safe food supply and minimize the risk to the environment. Key areas for more research are evaluation of the nutritional benefits of new crops, further investigation of the environmental impact, and development of better techniques to identify and track genetically engineered products.

Advancing the science of Forest Hydrology

Treesearch

Devendra M. Amatya; R. Wayne Skaggs; Carl C. Trettin

2009-01-01

For more than a century, agricultural and biological engineers have provided major advances in science, engineering, and technology to increase food and fiber production to meet the demands of a rapidly growing global population. The land base for these technological advances has...

Consumption of ultra-processed foods predicts diet quality in Canada.

PubMed

Moubarac, Jean-Claude; Batal, M; Louzada, M L; Martinez Steele, E; Monteiro, C A

2017-01-01

This study describes food consumption patterns in Canada according to the types of food processing using the Nova classification and investigates the association between consumption of ultra-processed foods and the nutrient profile of the diet. Dietary intakes of 33,694 individuals from the 2004 Canadian Community Health Survey aged 2 years and above were analyzed. Food and drinks were classified using Nova into unprocessed or minimally processed foods, processed culinary ingredients, processed foods and ultra-processed foods. Average consumption (total daily energy intake) and relative consumption (% of total energy intake) provided by each of the food groups were calculated. Consumption of ultra-processed foods according to sex, age, education, residential location and relative family revenue was assessed. Mean nutrient content of ultra-processed foods and non-ultra-processed foods were compared, and the average nutrient content of the overall diet across quintiles of dietary share of ultra-processed foods was measured. In 2004, 48% of calories consumed by Canadians came from ultra-processed foods. Consumption of such foods was high amongst all socioeconomic groups, and particularly in children and adolescents. As a group, ultra-processed foods were grossly nutritionally inferior to non-ultra-processed foods. After adjusting for covariates, a significant and positive relationship was found between the dietary share of ultra-processed foods and the content in carbohydrates, free sugars, total and saturated fats and energy density, while an inverse relationship was observed with the dietary content in protein, fiber, vitamins A, C, D, B6 and B12, niacin, thiamine, riboflavin, as well as zinc, iron, magnesium, calcium, phosphorus and potassium. Lowering the dietary share of ultra-processed foods and raising consumption of hand-made meals from unprocessed or minimally processed foods would substantially improve the diet quality of Canadian. Copyright © 2016 Elsevier Ltd. All rights reserved.

A comparative evaluation of the regulation of GM crops or products containing dsRNA and suggested improvements to risk assessments.

PubMed

Heinemann, Jack A; Agapito-Tenfen, Sarah Zanon; Carman, Judy A

2013-05-01

Changing the nature, kind and quantity of particular regulatory-RNA molecules through genetic engineering can create biosafety risks. While some genetically modified organisms (GMOs) are intended to produce new regulatory-RNA molecules, these may also arise in other GMOs not intended to express them. To characterise, assess and then mitigate the potential adverse effects arising from changes to RNA requires changing current approaches to food or environmental risk assessments of GMOs. We document risk assessment advice offered to government regulators in Australia, New Zealand and Brazil during official risk evaluations of GM plants for use as human food or for release into the environment (whether for field trials or commercial release), how the regulator considered those risks, and what that experience teaches us about the GMO risk assessment framework. We also suggest improvements to the process. Copyright © 2013 Elsevier Ltd. All rights reserved.

Screening and characterization of novel bacteriocins from lactic acid bacteria.

PubMed

Zendo, Takeshi

2013-01-01

Bacteriocins produced by lactic acid bacteria (LAB) are expected to be safe antimicrobial agents. While the best studied LAB bacteriocin, nisin A, is widely utilized as a food preservative, various novel ones are required to control undesirable bacteria more effectively. To discover novel bacteriocins at the early step of the screening process, we developed a rapid screening system that evaluates bacteriocins produced by newly isolated LAB based on their antibacterial spectra and molecular masses. By means of this system, various novel bacteriocins were identified, including a nisin variant, nisin Q, a two-peptide bacteriocin, lactococcin Q, a leaderless bacteriocin, lacticin Q, and a circular bacteriocin, lactocyclicin Q. Moreover, some LAB isolates were found to produce multiple bacteriocins. They were characterized as to their structures, mechanisms of action, and biosynthetic mechanisms. Novel LAB bacteriocins and their biosynthetic mechanisms are expected for applications such as food preservation and peptide engineering.

Recent Trends in Nanofibrous Membranes and Their Suitability for Air and Water Filtrations

PubMed Central

Balamurugan, Ramalingam; Sundarrajan, Subramanian; Ramakrishna, Seeram

2011-01-01

In recent decades, engineered membranes have become a viable separation technology for a wide range of applications in environmental, food and biomedical fields. Membranes are now competitive compared to conventional techniques such as adsorption, ion exchangers and sand filters. The main advantage of membrane technology is the fact that it works without the addition of any chemicals, with relatively high efficiency and low energy consumption with well arranged process conductions. Hence they are widely utilized in biotechnology, food and drink manufacturing, air filtration and medical uses such as dialysis for kidney failure patients. Membranes from nanofibrous materials possess high surface area to volume ratio, fine tunable pore sizes and their ease of preparation prompted both industry and academic researchers to study their use in many applications. In this paper, modern concepts and current research progress on various nanofibrous membranes, such as water and air filtration media, are presented. PMID:24957734

Characterization of the Staphylococcal enterotoxin A: Vβ receptor interaction using human receptor fragments engineered for high affinity.

PubMed

Sharma, P; Postel, S; Sundberg, E J; Kranz, D M

2013-12-01

Staphylococcal food poisoning is a gastrointestinal disorder caused by the consumption of food containing Staphylococcal enterotoxins. Staphylococcal enterotoxin A (SEA) is the most common enterotoxin recovered from food poisoning outbreaks in the USA. In addition to its enteric activity, SEA also acts as a potent superantigen through stimulation of T cells, although less is known about its interactions than the superantigens SEB, SEC and toxic shock syndrome toxin-1. To understand more about SEA:receptor interactions, and to develop toxin-detection systems for use in food testing, we engineered various SEA-binding receptor mutants. The extracellular domain of the receptor, a variable region of the beta chain (Vβ22) of the T-cell receptor, was engineered for stability as a soluble protein and for high affinity, using yeast-display technology. The highest affinity mutant was shown to bind SEA with a Kd value of 4 nM. This was a 25 000-fold improvement in affinity compared with the wild-type receptor, which bound to SEA with low affinity (Kd value of 100 µM), similar to other superantigen:Vβ interactions. The SEA:Vβ interface was centered around residues within the complementarity determining region 2 loop. The engineered receptor was specific for SEA, in that it did not bind to two other closely related enterotoxins SEE or SED, providing information on the SEA residues possibly involved in the interaction. The specificity and affinity of these high-affinity Vβ proteins also provide useful agents for the design of more sensitive and specific systems for SEA detection.

Characterization of the Staphylococcal enterotoxin A: Vβ receptor interaction using human receptor fragments engineered for high affinity

PubMed Central

Sharma, P.; Postel, S.; Sundberg, E.J.; Kranz, D.M.

2013-01-01

Staphylococcal food poisoning is a gastrointestinal disorder caused by the consumption of food containing Staphylococcal enterotoxins. Staphylococcal enterotoxin A (SEA) is the most common enterotoxin recovered from food poisoning outbreaks in the USA. In addition to its enteric activity, SEA also acts as a potent superantigen through stimulation of T cells, although less is known about its interactions than the superantigens SEB, SEC and toxic shock syndrome toxin-1. To understand more about SEA:receptor interactions, and to develop toxin-detection systems for use in food testing, we engineered various SEA-binding receptor mutants. The extracellular domain of the receptor, a variable region of the beta chain (Vβ22) of the T-cell receptor, was engineered for stability as a soluble protein and for high affinity, using yeast-display technology. The highest affinity mutant was shown to bind SEA with a Kd value of 4 nM. This was a 25 000-fold improvement in affinity compared with the wild-type receptor, which bound to SEA with low affinity (Kd value of 100 µM), similar to other superantigen:Vβ interactions. The SEA:Vβ interface was centered around residues within the complementarity determining region 2 loop. The engineered receptor was specific for SEA, in that it did not bind to two other closely related enterotoxins SEE or SED, providing information on the SEA residues possibly involved in the interaction. The specificity and affinity of these high-affinity Vβ proteins also provide useful agents for the design of more sensitive and specific systems for SEA detection. PMID:24167300

KSC-06pd1456

NASA Image and Video Library

2006-06-30

KENNEDY SPACE CENTER, FLA. - Inside Space Shuttle Discovery, these lockers store food containers for use on mission STS-121. Astronauts are supplied with three balanced meals, plus snacks. Foods flown on space missions are researched and developed at the Space Food Systems Laboratory at the Johnson Space Center (JSC) in Houston, which is staffed by food scientists, dietitians and engineers. Each astronaut’s food stored aboard the space shuttle is identified by a colored dot affixed to each package. Launch of Space Shuttle Discovery on mission STS-121 is scheduled for July 1. Photo credit: NASA/Kim Shiflett

Advanced physical-chemical life support systems research

NASA Technical Reports Server (NTRS)

Evanich, Peggy L.

1988-01-01

A proposed NASA space research and technology development program will provide adequate data for designing closed loop life support systems for long-duration manned space missions. This program, referred to as the Pathfinder Physical-Chemical Closed Loop Life Support Program, is to identify and develop critical chemical engineering technologies for the closure of air and water loops within the spacecraft, surface habitats or mobility devices. Computerized simulation can be used both as a research and management tool. Validated models will guide the selection of the best known applicable processes and in the development of new processes. For the integration of the habitat system, a biological subsystem would be introduced to provide food production and to enhance the physical-chemical life support functions on an ever-increasing basis.

Flavonoids protecting food and beverages against light.

PubMed

Huvaere, Kevin; Skibsted, Leif H

2015-01-01

Flavonoids, which are ubiquitously present in the plant kingdom, preserve food and beverages at the parts per million level with minor perturbation of sensory impressions. Additionally, they are safe and possibly contribute positive health effects. Flavonoids should be further exploited for the protection of food and beverages against light-induced quality deterioration through: (1) direct absorption of photons as inner filters protecting sensitive food components; (2) deactivation of (triplet-)excited states of sensitisers like chlorophyll and riboflavin; (3) quenching of singlet oxygen from type II photosensitisation; and (iv) scavenging of radicals formed as reaction intermediates in type I photosensitisation. For absorption of light, combinations of flavonoids, as found in natural co-pigmentation, facilitate dissipation of photon energy to heat thus averting photodegradation. For protection against singlet oxygen and triplet sensitisers, chemical quenching gradually decreases efficiency hence the pathway to physical quenching should be optimised through product formulation. The feasibility of these protection strategies is further supported by kinetic data that are becoming available, allowing for calculation of threshold levels of flavonoids to prevent beer and dairy products from going off. On the other hand, increasing understanding of the interplay between light and matrix physicochemistry, for example the effect of aprotic microenvironments on phototautomerisation of compounds like quercetin, opens up for engineering better light-to-heat converting channels in processed food to eventually prevent quality loss. © 2014 Society of Chemical Industry.

Shkaplerov makes a selection from food container

NASA Image and Video Library

2012-02-03

ISS030-E-117515 (3 Feb. 2012) --- Russian cosmonaut Anton Shkaplerov, Expedition 30 flight engineer, makes a selection from a food storage container in the Zvezda Service Module of the International Space Station. NASA astronaut Dan Burbank, commander, is visible in the background.

Williams holds package of food in the SM during Expedition 13

NASA Image and Video Library

2006-06-01

ISS013-E-29344 (1 June 2006) --- Astronaut Jeffrey N. Williams, Expedition 13 NASA space station science officer and flight engineer, holds a package of food near the galley in the Zvezda Service Module of the International Space Station.

Blow spinning of food-grade-gelatin nanofibers (abstract)

USDA-ARS?s Scientific Manuscript database

Nanofibers have been examined for many diverse applications, including catalysis, filtration, controlled release of drugs and active agents, sensor, and tissue engineering and as texturized food ingredients. The primary advantage of nanofibers over larger diameter fibers is the larger surface area t...

Ultra-processed foods have the worst nutrient profile, yet they are the most available packaged products in a sample of New Zealand supermarkets.

PubMed

Luiten, Claire M; Steenhuis, Ingrid Hm; Eyles, Helen; Ni Mhurchu, Cliona; Waterlander, Wilma E

2016-02-01

To examine the availability of packaged food products in New Zealand supermarkets by level of industrial processing, nutrient profiling score (NPSC), price (energy, unit and serving costs) and brand variety. Secondary analysis of cross-sectional survey data on packaged supermarket food and non-alcoholic beverages. Products were classified according to level of industrial processing (minimally, culinary and ultra-processed) and their NPSC. Packaged foods available in four major supermarkets in Auckland, New Zealand. Packaged supermarket food products for the years 2011 and 2013. The majority (84% in 2011 and 83% in 2013) of packaged foods were classified as ultra-processed. A significant positive association was found between the level of industrial processing and NPSC, i.e., ultra-processed foods had a worse nutrient profile (NPSC=11.63) than culinary processed foods (NPSC=7.95), which in turn had a worse nutrient profile than minimally processed foods (NPSC=3.27), P<0.001. No clear associations were observed between the three price measures and level of processing. The study observed many variations of virtually the same product. The ten largest food manufacturers produced 35% of all packaged foods available. In New Zealand supermarkets, ultra-processed foods comprise the largest proportion of packaged foods and are less healthy than less processed foods. The lack of significant price difference between ultra- and less processed foods suggests ultra-processed foods might provide time-poor consumers with more value for money. These findings highlight the need to improve the supermarket food supply by reducing numbers of ultra-processed foods and by reformulating products to improve their nutritional profile.

Critical review of the safety assessment of titanium dioxide additives in food.

PubMed

Winkler, Hans Christian; Notter, Tina; Meyer, Urs; Naegeli, Hanspeter

2018-06-01

Nanomaterial engineering provides an important technological advance that offers substantial benefits for applications not only in the production and processing, but also in the packaging and storage of food. An expanding commercialization of nanomaterials as part of the modern diet will substantially increase their oral intake worldwide. While the risk of particle inhalation received much attention, gaps of knowledge exist regarding possible adverse health effects due to gastrointestinal exposure. This problem is highlighted by pigment-grade titanium dioxide (TiO 2 ), which confers a white color and increased opacity with an optimal particle diameter of 200-300 nm. However, size distribution analyses showed that batches of food-grade TiO 2 always comprise a nano-sized fraction as inevitable byproduct of the manufacturing processes. Submicron-sized TiO 2 particles, in Europe listed as E 171, are widely used as a food additive although the relevant risk assessment has never been satisfactorily completed. For example, it is not possible to derive a safe daily intake of TiO 2 from the available long-term feeding studies in rodents. Also, the use of TiO 2 particles in the food sector leads to highest exposures in children, but only few studies address the vulnerability of this particular age group. Extrapolation of animal studies to humans is also problematic due to knowledge gaps as to local gastrointestinal effects of TiO 2 particles, primarily on the mucosa and the gut-associated lymphoid system. Tissue distributions after oral administration of TiO 2 differ from other exposure routes, thus limiting the relevance of data obtained from inhalation or parenteral injections. Such difficulties and uncertainties emerging in the retrospective assessment of TiO 2 particles exemplify the need for a fit-to-purpose data requirement for the future evaluation of novel nano-sized or submicron-sized particles added deliberately to food.

Rapid mixing of viscous liquids by electrical coiling

PubMed Central

Kong, Tiantian; Li, Jingmei; Liu, Zhou; Zhou, Zhuolong; Ng, Peter Hon Yu; Wang, Liqiu; Shum, Ho Cheung

2016-01-01

The control for the processing of precursor liquids determines whether the properties and functions of the final material product can be engineered. An inherent challenge of processing viscous liquids arises from their large resistance to deform. Here, we report on the discovery of an electric approach that can significantly contribute to address this challenge. The applied electric force can induce a straight viscous jet to coil, and the resulting coiling characteristics are governed by the electric stress. We demonstrate the promising use of electrical coiling in the rapid and efficient mixing of viscous liquids. Remarkably, the degree of mixing can be precisely adjusted by tuning the applied electric stress. Our approach of controlling the coiling electrically has important implications on applications such as dispensing and printing of resins, printing patterned surfaces and scaffolds, processing of food and generating non-woven fabrics. PMID:26860660

The AMPATH Nutritional Information System: Designing a Food Distribution Electronic Record System in Rural Kenya

PubMed Central

Lim, Jason LitJeh; Yih, Yuehwern; Gichunge, Catherine; Tierney, William M.; Le, Tung H.; Zhang, Jun; Lawley, Mark A.; Petersen, Tomeka J.; Mamlin, Joseph J.

2009-01-01

Objective The AMPATH program is a leading initiative in rural Kenya providing healthcare services to combat HIV. Malnutrition and food insecurity are common among AMPATH patients and the Nutritional Information System (NIS) was designed, with cross-functional collaboration between engineering and medical communities, as a comprehensive electronic system to record and assist in effective food distribution in a region with poor infrastructure. Design The NIS was designed modularly to support the urgent need of a system for the growing food distribution program. The system manages the ordering, storage, packing, shipping, and distribution of fresh produce from AMPATH farms and dry food supplements from the World Food Programme (WFP) and U.S. Agency for International Development (USAID) based on nutritionists' prescriptions for food supplements. Additionally, the system also records details of food distributed to support future studies. Measurements Patients fed weekly, patient visits per month. Results With inception of the NIS, the AMPATH food distribution program was able to support 30,000 persons fed weekly, up from 2,000 persons. Patient visits per month also saw a marked increase. Conclusion The NIS' modular design and frequent, effective interactions between developers and users has positively affected the design, implementation, support, and modifications of the NIS. It demonstrates the success of collaboration between engineering and medical communities, and more importantly the feasibility for technology readily available in a modern country to contribute to healthcare delivery in developing countries like Kenya and other parts of sub-Saharan Africa. PMID:19717795

[Nanotechnology future of medicine].

PubMed

Terlega, Katarzyna; Latocha, Małgorzata

2012-10-01

Nanotechnology enables to produce products with new, exactly specified, unique properties. Those products are finding application in various branches of electronic, chemical, food and textile industry as well as in medicine, pharmacy, agriculture, architectural engineering, aviation and in defense. In this paper structures used in nanomedicine were characterized. Possibilities and first effort of application of nanotechnology in diagnostics and therapy were also described. Nanotechnology provides tools which allow to identifying changes and taking repair operations on cellular and molecular level and applying therapy oriented for specific structures in cell. Great hope are being associated with entering nanotechnology into the regenerative medicine. It requires astute recognition bases of tissue regeneration biology--initiating signals as well as the intricate control system of the progress of this process. However application of nanotechnology in tissue engineering allows to avoiding problems associated with loss properties of implants what is frequent cause of performing another surgical procedure at present.

Industrial systems biology and its impact on synthetic biology of yeast cell factories.

PubMed

Fletcher, Eugene; Krivoruchko, Anastasia; Nielsen, Jens

2016-06-01

Engineering industrial cell factories to effectively yield a desired product while dealing with industrially relevant stresses is usually the most challenging step in the development of industrial production of chemicals using microbial fermentation processes. Using synthetic biology tools, microbial cell factories such as Saccharomyces cerevisiae can be engineered to express synthetic pathways for the production of fuels, biopharmaceuticals, fragrances, and food flavors. However, directing fluxes through these synthetic pathways towards the desired product can be demanding due to complex regulation or poor gene expression. Systems biology, which applies computational tools and mathematical modeling to understand complex biological networks, can be used to guide synthetic biology design. Here, we present our perspective on how systems biology can impact synthetic biology towards the goal of developing improved yeast cell factories. Biotechnol. Bioeng. 2016;113: 1164-1170. © 2015 Wiley Periodicals, Inc. © 2015 Wiley Periodicals, Inc.

Strategies for the Engineered Phytoremediation of Mercury and Arsenic Pollution

DOE Office of Scientific and Technical Information (OSTI.GOV)

Dhankher, Om Parkash; Meagher, Richard B.

2003-03-26

Phytoremediation is the use of plants to extract, transport, detoxify and/or sequester pollutants of the land, water or air. Mercury and arsenic are among the worst environmental pollutants, adversely affecting the health of hundreds of millions of people worldwide. We have demonstrated that plants can be engineered to take up and tolerate several times the levels of mercury and arsenic that would kill most plant species. Starting with methylmercury and/or ionic mercury contamination, mercury is detoxified, stored below or above ground, and even volatilized as part of the transpiration process and keeping it out of the food chain. Initial effortsmore » with arsenate demonstrate that it can be taken up, transported aboveground, electrochemically reduced to arsenite in leaves and sequestered in thiol-rich peptide complexes. The transgenic mercury remediation strategies also worked in cultivated and wild plant species like canola, rice and cottonwood.« less

Ultra-processed foods and the nutritional dietary profile in Brazil

PubMed Central

Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF – Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods. PMID:26176747

Ultra-processed foods and the nutritional dietary profile in Brazil.

PubMed

Costa Louzada, Maria Laura da; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To assess the impact of consuming ultra-processed foods on the nutritional dietary profile in Brazil. METHODS Cross-sectional study conducted with data from the module on individual food consumption from the 2008-2009 Pesquisa de Orçamentos Familiares (POF - Brazilian Family Budgets Survey). The sample, which represented the section of the Brazilian population aged 10 years or over, involved 32,898 individuals. Food consumption was evaluated by two 24-hour food records. The consumed food items were classified into three groups: natural or minimally processed, including culinary preparations with these foods used as a base; processed; and ultra-processed. RESULTS The average daily energy consumption per capita was 1,866 kcal, with 69.5% being provided by natural or minimally processed foods, 9.0% by processed foods and 21.5% by ultra-processed food. The nutritional profile of the fraction of ultra-processed food consumption showed higher energy density, higher overall fat content, higher saturated and trans fat, higher levels of free sugar and less fiber, protein, sodium and potassium, when compared to the fraction of consumption related to natural or minimally processed foods. Ultra-processed foods presented generally unfavorable characteristics when compared to processed foods. Greater inclusion of ultra-processed foods in the diet resulted in a general deterioration in the dietary nutritional profile. The indicators of the nutritional dietary profile of Brazilians who consumed less ultra-processed foods, with the exception of sodium, are the stratum of the population closer to international recommendations for a healthy diet. CONCLUSIONS The results from this study highlight the damage to health that is arising based on the observed trend in Brazil of replacing traditional meals, based on natural or minimally processed foods, with ultra-processed foods. These results also support the recommendation of avoiding the consumption of these kinds of foods.

Industrial Applications of Pulsed Power Technology

NASA Astrophysics Data System (ADS)

Takaki, Koichi; Katsuki, Sunao

Recent progress of the industrial applications of pulsed power is reviewed in this paper. Repetitively operated pulsed power generators with a moderate peak power have been developed for industrial applications. These generators are reliable and low maintenance. Development of the pulsed power generators helps promote industrial applications of pulsed power for such things as food processing, medical treatment, water treatment, exhaust gas treatment, ozone generation, engine ignition, ion implantation and others. Here, industrial applications of pulsed power are classified by application for biological effects, for pulsed streamer discharges in gases, for pulsed discharges in liquid or liquid-mixture, and for bright radiation sources.

Treatment wetlands in decentralised approaches for linking sanitation to energy and food security.

PubMed

Langergraber, Guenter; Masi, Fabio

2018-02-01

Treatment wetlands (TWs) are engineered systems that mimic the processes in natural wetlands with the purpose of treating contaminated water. Being a simple and robust technology, TWs are applied worldwide to treat various types of water. Besides treated water for reuse, TWs can be used in resources-oriented sanitation systems for recovering nutrients and carbon, as well as for growing biomass for energy production. Additionally, TWs provide a large number of ecosystem services. Integrating green infrastructure into urban developments can thus facilitate circular economy approaches and has positive impacts on environment, economy and health.

Added sugars and ultra-processed foods in Spanish households (1990-2010).

PubMed

Latasa, P; Louzada, M L D C; Martinez Steele, E; Monteiro, C A

2017-12-26

To study the association between ultra-processed foods acquisitions and added sugar content of total food purchases in Spanish households in 2010. Changes over time (1990-2000-2010) in ultra-processed food purchases and added sugars content of total food purchases are also compared. We used data from three nationally representative Household Budget Surveys (HBS) conducted in 1990, 2000 and 2010. Number of studied households was 21,012, 33,730 and 22,116, respectively. Purchased foods and drinks were classified according to NOVA food groups as ultra-processed foods, processed foods, unprocessed or minimally processed foods, or processed culinary ingredients. Linear and Poisson regressions were used to estimate the association between quintiles of energy contribution of ultra-processed foods and added sugars contents of total food purchases in 2010. Changes over time were assessed using tests of linear trend and Student's t test. In 2010, ultra-processed foods represented 31.7% of daily energy acquisitions and 80.4% of all added sugars. Added sugars content of food purchases raised from 7.3% in the lowest to 18.2% in the highest quintiles of energy contribution of ultra-processed foods. The risk of exceeding 10% energy from added sugars quadrupled between the lowest and highest quintiles. The percentage of ultra-processed foods on all food purchases almost tripled between 1990 and 2010 (from 11.0 to 31.7%), paralleling the increase of added sugars content (from 8.4 to 13.0%). Cutting down exceeding added sugars availability in Spain may require a reduction in ultra-processed food purchasing.

Novel Texture-based Probabilistic Object Recognition and Tracking Techniques for Food Intake Analysis and Traffic Monitoring

DTIC Science & Technology

2015-10-02

ratio or physical layout than the training sample, or new vs old bananas . For our system, this is similar the multimodal case mentioned above; however...different modes. Foods with multiple “types” such as green, yellow, and brown bananas are seamlessly handled as well. Secondly, with hundreds or thousands...Recognition and Classification of Food Grains, Fruits and Flowers Using Machine Vision. INTERNATIONAL JOURNAL OF FOOD ENGINEERING, 5(4), 2009. [155] T. E

Food allergy: a clinician's criteria for including sera in a serum bank.

PubMed

Ballmer-Weber, B K; Fernández-Rivas, M

2008-10-01

Safety assessment for genetically-engineered crop plants includes assessment for allergic responses. To facilitate this assessment, serum banks should contain well-characterised sera from patients with confirmed food allergies. A serum is defined as well-characterised if it is taken from a patient who has a convincing history of allergic responses to a known allergen or an allergen-containing food, a positive skin prick test (or elevated IgE response), and a positive response in a clinical food challenge.

High School Credit by Contract: Correspondence Study.

ERIC Educational Resources Information Center

Alaska State Dept. of Education, Juneau.

A series of fifteen correspondence studies for high school credit by contract are presented. Contracts are included for boating skills and seamanship; boatbuilding; food and food preparation; gardening; livestock raising; salmon aquaculture; sewing, knitting, and needlework; small engine repair; taxidermy and tanning; trapping; training animals;…

Soil food web changes during spontaneous succession at post mining sites: a possible ecosystem engineering effect on food web organization?

PubMed

Frouz, Jan; Thébault, Elisa; Pižl, Václav; Adl, Sina; Cajthaml, Tomáš; Baldrián, Petr; Háněl, Ladislav; Starý, Josef; Tajovský, Karel; Materna, Jan; Nováková, Alena; de Ruiter, Peter C

2013-01-01

Parameters characterizing the structure of the decomposer food web, biomass of the soil microflora (bacteria and fungi) and soil micro-, meso- and macrofauna were studied at 14 non-reclaimed 1- 41-year-old post-mining sites near the town of Sokolov (Czech Republic). These observations on the decomposer food webs were compared with knowledge of vegetation and soil microstructure development from previous studies. The amount of carbon entering the food web increased with succession age in a similar way as the total amount of C in food web biomass and the number of functional groups in the food web. Connectance did not show any significant changes with succession age, however. In early stages of the succession, the bacterial channel dominated the food web. Later on, in shrub-dominated stands, the fungal channel took over. Even later, in the forest stage, the bacterial channel prevailed again. The best predictor of fungal bacterial ratio is thickness of fermentation layer. We argue that these changes correspond with changes in topsoil microstructure driven by a combination of plant organic matter input and engineering effects of earthworms. In early stages, soil is alkaline, and a discontinuous litter layer on the soil surface promotes bacterial biomass growth, so the bacterial food web channel can dominate. Litter accumulation on the soil surface supports the development of the fungal channel. In older stages, earthworms arrive, mix litter into the mineral soil and form an organo-mineral topsoil, which is beneficial for bacteria and enhances the bacterial food web channel.

Soil Food Web Changes during Spontaneous Succession at Post Mining Sites: A Possible Ecosystem Engineering Effect on Food Web Organization?

PubMed Central

Frouz, Jan; Thébault, Elisa; Pižl, Václav; Adl, Sina; Cajthaml, Tomáš; Baldrián, Petr; Háněl, Ladislav; Starý, Josef; Tajovský, Karel; Materna, Jan; Nováková, Alena; de Ruiter, Peter C.

2013-01-01

Parameters characterizing the structure of the decomposer food web, biomass of the soil microflora (bacteria and fungi) and soil micro-, meso- and macrofauna were studied at 14 non-reclaimed 1– 41-year-old post-mining sites near the town of Sokolov (Czech Republic). These observations on the decomposer food webs were compared with knowledge of vegetation and soil microstructure development from previous studies. The amount of carbon entering the food web increased with succession age in a similar way as the total amount of C in food web biomass and the number of functional groups in the food web. Connectance did not show any significant changes with succession age, however. In early stages of the succession, the bacterial channel dominated the food web. Later on, in shrub-dominated stands, the fungal channel took over. Even later, in the forest stage, the bacterial channel prevailed again. The best predictor of fungal bacterial ratio is thickness of fermentation layer. We argue that these changes correspond with changes in topsoil microstructure driven by a combination of plant organic matter input and engineering effects of earthworms. In early stages, soil is alkaline, and a discontinuous litter layer on the soil surface promotes bacterial biomass growth, so the bacterial food web channel can dominate. Litter accumulation on the soil surface supports the development of the fungal channel. In older stages, earthworms arrive, mix litter into the mineral soil and form an organo-mineral topsoil, which is beneficial for bacteria and enhances the bacterial food web channel. PMID:24260281

Exploring Google Earth Engine platform for big data processing: classification of multi-temporal satellite imagery for crop mapping

NASA Astrophysics Data System (ADS)

Shelestov, Andrii; Lavreniuk, Mykola; Kussul, Nataliia; Novikov, Alexei; Skakun, Sergii

2017-02-01

Many applied problems arising in agricultural monitoring and food security require reliable crop maps at national or global scale. Large scale crop mapping requires processing and management of large amount of heterogeneous satellite imagery acquired by various sensors that consequently leads to a “Big Data” problem. The main objective of this study is to explore efficiency of using the Google Earth Engine (GEE) platform when classifying multi-temporal satellite imagery with potential to apply the platform for a larger scale (e.g. country level) and multiple sensors (e.g. Landsat-8 and Sentinel-2). In particular, multiple state-of-the-art classifiers available in the GEE platform are compared to produce a high resolution (30 m) crop classification map for a large territory ( 28,100 km2 and 1.0 M ha of cropland). Though this study does not involve large volumes of data, it does address efficiency of the GEE platform to effectively execute complex workflows of satellite data processing required with large scale applications such as crop mapping. The study discusses strengths and weaknesses of classifiers, assesses accuracies that can be achieved with different classifiers for the Ukrainian landscape, and compares them to the benchmark classifier using a neural network approach that was developed in our previous studies. The study is carried out for the Joint Experiment of Crop Assessment and Monitoring (JECAM) test site in Ukraine covering the Kyiv region (North of Ukraine) in 2013. We found that Google Earth Engine (GEE) provides very good performance in terms of enabling access to the remote sensing products through the cloud platform and providing pre-processing; however, in terms of classification accuracy, the neural network based approach outperformed support vector machine (SVM), decision tree and random forest classifiers available in GEE.

KSC-2014-2909

NASA Image and Video Library

2014-06-11

CAPE CANAVERAL, Fla. – At far right, Jim Smodell, a technician with SGT, shows a plant pillow from the Veggie plant growth system to Gioia Massa, NASA payload scientist for Veggie. Partially hidden behind Smodell is Chuck Spern, lead project engineer with QinetiQ North America on the Engineering Services Contract. At left is Trent Smith, NASA project manager in the ISS Ground Processing and Research Project Office, and Nicole Dufour, NASA Engineering and Technology Directorate. They are in the Payload Development Laboratory at the Space Station Processing Facility, or SSPF, at NASA's Kennedy Space Center in Florida. The plant pillows were removed from the Veggie plant growth system inside a control chamber at the SSPF. The growth chamber was used as a control unit for Veggie and procedures were followed identical to those being performed on Veggie and the Veg-01 experiment on the International Space Station. The chamber mimicked the temperature, relative humidity and carbon dioxide concentration of those in the Veggie unit on the space station. Veggie and Veg-01 were delivered to the space station aboard the SpaceX-3 mission. Veggie is the first fresh food production system delivered to the station. Six plant pillows, each containing outredgeous red romaine lettuce seeds and a root mat were inserted into Veggie. The plant chamber's red, blue and green LED lights were activated. The plant growth was monitored for 33 days. On June 10, at the end of the cycle, the plants were carefully harvested, frozen and stored for return to Earth by Expedition 39 flight engineer and NASA astronaut Steve Swanson. Photo credit: NASA/Frankie Martin

Department of Defense Laboratory Civilian Science and Engineering Workforce - 2013

DTIC Science & Technology

2013-10-01

was completed by the Institute for Defense Analysis (IDA) in 20091 with an update prepared by the Defense Laboratories Office (DLO) in 2011. By...demographics will emerge giving decision- and policy-makers greater clarity about the impacts of budgets and macro scale policies on this important...Physiology 819 Environmental Engineering 1382 Food Technology 414 Entomology 830 Mechanical Engineering 1384 Textile Technology 415 Toxicology 840

Microstructural characterization of multiphase chocolate using X-ray microtomography.

PubMed

Frisullo, Pierangelo; Licciardello, Fabio; Muratore, Giuseppe; Del Nobile, Matteo Alessandro

2010-09-01

In this study, X-ray microtomography (μCT) was used for the image analysis of the microstructure of 12 types of Italian aerated chocolate chosen to exhibit variability in terms of cocoa mass content. Appropriate quantitative 3-dimensional parameters describing the microstructure were calculated, for example, the structure thickness (ST), object structure volume ratio (OSVR), and the percentage object volume (POV). Chemical analysis was also performed to correlate the microstructural data to the chemical composition of the samples. Correlation between the μCT parameters acquired for the pore microstructure evaluation and the chemical analysis revealed that the sugar crystals content does not influence the pore structure and content. On the other hand, it revealed that there is a strong correlation between the POV and the sugar content obtained by chemical analysis. The results from this study show that μCT is a suitable technique for the microstructural analysis of confectionary products such as chocolates and not only does it provide an accurate analysis of the pores and microstructure but the data obtained could also be used to aid in the assessment of its composition and consistency with label specifications. X-ray microtomography (μCT) is a noninvasive and nondestructive 3-D imaging technique that has several advantages over other methods, including the ability to image low-moisture materials. Given the enormous success of μCT in medical applications, material science, chemical engineering, geology, and biology, it is not surprising that in recent years much attention has been focused on extending this imaging technique to food science as a useful technique to aid in the study of food microstructure. X-ray microtomography provides in-depth information on the microstructure of the food product being tested; therefore, a better understanding of the physical structure of the product and from an engineering perspective, knowledge about the microstructure of foods can be used to identify the important processing parameters that affect the quality of a product.

76 FR 13631 - Food and Drug Administration Modernization Act of 1997: Modifications to the List of Recognized...

Federal Register 2010, 2011, 2012, 2013, 2014

2011-03-14

... equipment. I. Tissue Engineering 15-25 ASTM F2312--10 Standard ASTM F2312-10. Terminology Relating to Tissue Engineered Medical Products. 15-26 ASTM F2211--04 Standard ASTM F2211-04. Classification for Tissue...

'Food for Engineers': Intellectual Property Education for Innovators

ERIC Educational Resources Information Center

Soetendorp, Ruth

2004-01-01

Intellectual property competence can assist individuals and organizations to capitalize on opportunities presented by accelerating developments in the knowledge economy. Engineers translate ideas into concrete solutions, which are frequently useful and commercially valuable, if the intrinsic intellectual property has been identified and protected.…

Genetic and metabolic engineering of microorganisms for the development of new flavor compounds from terpenic substrates.

PubMed

Bution, Murillo L; Molina, Gustavo; Abrahão, Meissa R E; Pastore, Gláucia M

2015-01-01

Throughout human history, natural products have been the basis for the discovery and development of therapeutics, cosmetic and food compounds used in industry. Many compounds found in natural organisms are rather difficult to chemically synthesize and to extract in large amounts, and in this respect, genetic and metabolic engineering are playing an increasingly important role in the production of these compounds, such as new terpenes and terpenoids, which may potentially be used to create aromas in industry. Terpenes belong to the largest class of natural compounds, are produced by all living organisms and play a fundamental role in human nutrition, cosmetics and medicine. Recent advances in systems biology and synthetic biology are allowing us to perform metabolic engineering at the whole-cell level, thus enabling the optimal design of microorganisms for the efficient production of drugs, cosmetic and food additives. This review describes the recent advances made in the genetic and metabolic engineering of the terpenes pathway with a particular focus on systems biotechnology.

Awakening sleeping beauty: production of propionic acid in Escherichia coli through the sbm operon requires the activity of a methylmalonyl-CoA epimerase.

PubMed

Gonzalez-Garcia, Ricardo Axayacatl; McCubbin, Tim; Wille, Annalena; Plan, Manuel; Nielsen, Lars Keld; Marcellin, Esteban

2017-07-17

Propionic acid is used primarily as a food preservative with smaller applications as a chemical building block for the production of many products including fabrics, cosmetics, drugs, and plastics. Biological production using propionibacteria would be competitive against chemical production through hydrocarboxylation of ethylene if native producers could be engineered to reach near-theoretical yield and good productivity. Unfortunately, engineering propionibacteria has proven very challenging. It has been suggested that activation of the sleeping beauty operon in Escherichia coli is sufficient to achieve propionic acid production. Optimising E. coli production should be much easier than engineering propionibacteria if tolerance issues can be addressed. Propionic acid is produced in E. coli via the sleeping beauty mutase operon under anaerobic conditions in rich medium via amino acid degradation. We observed that the sbm operon enhances amino acids degradation to propionic acid and allows E. coli to degrade isoleucine. However, we show here that the operon lacks an epimerase reaction that enables propionic acid production in minimal medium containing glucose as the sole carbon source. Production from glucose can be restored by engineering the system with a methylmalonyl-CoA epimerase from Propionibacterium acidipropionici (0.23 ± 0.02 mM). 1-Propanol production was also detected from the promiscuous activity of the native alcohol dehydrogenase (AdhE). We also show that aerobic conditions are favourable for propionic acid production. Finally, we increase titre 65 times using a combination of promoter engineering and process optimisation. The native sbm operon encodes an incomplete pathway. Production of propionic acid from glucose as sole carbon source is possible when the pathway is complemented with a methylmalonyl-CoA epimerase. Although propionic acid via the restored succinate dissimilation pathway is considered a fermentative process, the engineered pathway was shown to be functional under anaerobic and aerobic conditions.

Space Station Food System

NASA Technical Reports Server (NTRS)

Thurmond, Beverly A.; Gillan, Douglas J.; Perchonok, Michele G.; Marcus, Beth A.; Bourland, Charles T.

1986-01-01

A team of engineers and food scientists from NASA, the aerospace industry, food companies, and academia are defining the Space Station Food System. The team identified the system requirements based on an analysis of past and current space food systems, food systems from isolated environment communities that resemble Space Station, and the projected Space Station parameters. The team is resolving conflicts among requirements through the use of trade-off analyses. The requirements will give rise to a set of specifications which, in turn, will be used to produce concepts. Concept verification will include testing of prototypes, both in 1-g and microgravity. The end-item specification provides an overall guide for assembling a functional food system for Space Station.

Effects of food processing on food allergens.

PubMed

Sathe, Shridhar K; Sharma, Girdhari M

2009-08-01

Food allergies are on the rise in Western countries. With the food allergen labeling requirements in the US and EU, there is an interest in learning how food processing affects food allergens. Numerous foods are processed in different ways at home, in institutional settings, and in industry. Depending on the processing method and the food, partial or complete removal of the offending allergen may be possible as illustrated by reduction of peanut allergen in vitro IgE immunoreactivity upon soaking and blanching treatments. When the allergen is discretely located in a food, one may physically separate and remove it from the food. For example, lye peeling has been reported to produce hypoallergenic peach nectar. Protein denaturation and/or hydrolysis during food processing can be used to produce hypoallergenic products. This paper provides a short overview of basic principles of food processing followed by examples of their effects on food allergen stability. Reviewed literature suggests assessment of processing effects on clinically relevant reactivity of food allergens is warranted.

Extensible packet processing architecture

DOEpatents

Robertson, Perry J.; Hamlet, Jason R.; Pierson, Lyndon G.; Olsberg, Ronald R.; Chun, Guy D.

2013-08-20

A technique for distributed packet processing includes sequentially passing packets associated with packet flows between a plurality of processing engines along a flow through data bus linking the plurality of processing engines in series. At least one packet within a given packet flow is marked by a given processing engine to signify by the given processing engine to the other processing engines that the given processing engine has claimed the given packet flow for processing. A processing function is applied to each of the packet flows within the processing engines and the processed packets are output on a time-shared, arbitered data bus coupled to the plurality of processing engines.

Nano-sized structures for the detection of food components and contaminants.

PubMed

Dudak, Fahriye Ceyda; Bas, Deniz; Basaran-Akgul, Nese; Tamer, Ugur; Boyaci, Ismail Hakki

2011-06-01

New methods to identify trace amount of food components and/or contaminants (infectious pathogens and chemicals) rapidly, accurately, and with high sensitivity are in constant demand to prevent foodborne illnesses. Multipurpose biofunctionalized engineered nanomaterials are very promising for the detection of food components and contaminants. The unique optical and magnetic properties of the nanoscale materials are very useful in the analysis of food. The objectives of this review paper are to discuss the development of applications of nanoscale structures related to food industries and to provide an overview of available methods of detecting food components and contaminants with particular emphasis on the use of nanoparticles.

Medical Services: DoD Hazardous Food and Nonprescription Drug Recall System

DTIC Science & Technology

1986-08-15

This publication implements policy of the Office of the Under Secretary of Defense for Research and Engineering for the establishment of a hazardous ... food and nonprescription drug recall system. It has been coordinated with and concurred in by the DMSB and the Services.

Processed foods: contributions to nutrition.

PubMed

Weaver, Connie M; Dwyer, Johanna; Fulgoni, Victor L; King, Janet C; Leveille, Gilbert A; MacDonald, Ruth S; Ordovas, Jose; Schnakenberg, David

2014-06-01

Both fresh and processed foods make up vital parts of the food supply. Processed food contributes to both food security (ensuring that sufficient food is available) and nutrition security (ensuring that food quality meets human nutrient needs). This ASN scientific statement focuses on one aspect of processed foods: their nutritional impacts. Specifically, this scientific statement 1) provides an introduction to how processed foods contribute to the health of populations, 2) analyzes the contribution of processed foods to "nutrients to encourage" and "constituents to limit" in the American diet as recommended by the Dietary Guidelines for Americans, 3) identifies the responsibilities of various stakeholders in improving the American diet, and 4) reviews emerging technologies and the research needed for a better understanding of the role of processed foods in a healthy diet. Analyses of the NHANES 2003-2008 show that processed foods provide both nutrients to encourage and constituents to limit as specified in the 2010 Dietary Guidelines for Americans. Of the nutrients to encourage, processed foods contributed 55% of dietary fiber, 48% of calcium, 43% of potassium, 34% of vitamin D, 64% of iron, 65% of folate, and 46% of vitamin B-12. Of the constituents to limit, processed foods contributed 57% of energy, 52% of saturated fat, 75% of added sugars, and 57% of sodium. Diets are more likely to meet food guidance recommendations if nutrient-dense foods, either processed or not, are selected. Nutrition and food science professionals, the food industry, and other stakeholders can help to improve the diets of Americans by providing a nutritious food supply that is safe, enjoyable, affordable, and sustainable by communicating effectively and accurately with each other and by working together to improve the overall knowledge of consumers. © 2014 American Society for Nutrition.

Effect of Power Ultrasound on Food Quality

NASA Astrophysics Data System (ADS)

Lee, Hyoungill; Feng, Hao

Recent food processing technology innovations have been centered around producing foods with fresh-like attributes through minimal processing or nonthermal processing technologies. Instead of using thermal energy to secure food safety that is often accompanied by quality degradation in processed foods, the newly developed processing modalities utilize other types of physical energy such as high pressure, pulsed electric field or magnetic field, ultraviolet light, or acoustic energy to process foods. An improvement in food quality by the new processing methods has been widely reported. In comparison with its low-energy (high-frequency) counterpart which finds applications in food quality inspection, the use of high-intensity ultrasound, also called power ultrasound, in food processing is a relatively new endeavor. To understand the effect of high-intensity ultrasound treatment on food quality, it is important to understand the interactions between acoustic energy and food ingredients, which is covered in Chapter 10. In this chapter, the focus will be on changes in overall food quality attributes that are caused by ultrasound, such as texture, color, flavor, and nutrients.

Air pollution engineering

NASA Astrophysics Data System (ADS)

Maduna, Karolina; Tomašić, Vesna

2017-11-01

Air pollution is an environmental and a social problem which leads to a multitude of adverse effects on human health and standard of human life, state of the ecosystems and global change of climate. Air pollutants are emitted from natural, but mostly from anthropogenic sources and may be transported over long distances. Some air pollutants are extremely stable in the atmosphere and may accumulate in the environment and in the food chain, affecting human beings, animals and natural biodiversity. Obviously, air pollution is a complex problem that poses multiple challenges in terms of management and abatements of the pollutants emission. Effective approach to the problems of air pollution requires a good understanding of the sources that cause it, knowledge of air quality status and future trends as well as its impact on humans and ecosystems. This chapter deals with the complexities of the air pollution and presents an overview of different technical processes and equipment for air pollution control, as well as basic principles of their work. The problems of air protection as well as protection of other ecosystems can be solved only by the coordinated endeavors of various scientific and engineering disciplines, such as chemistry, physics, biology, medicine, chemical engineering and social sciences. The most important engineering contribution is mostly focused on development, design and operation of equipment for the abatement of harmful emissions into environment.

Population Health in Regions Adjacent to the Semipalatinsk Nuclear Test Site

DTIC Science & Technology

1998-09-01

HEALTH OCEANS, AND FISHERIES EFFECTS OF RADIATION ATTN: DIRECTOR U.S. FOOD AND DRUG ADMINISTRATION ATTN: WINCHESTER ENGINEERING AND OAK RIDGE ASSOCIATED...radionuclides [7]. This commission assessed population health strontium-90 and cesium-137 through the human and hygienic, environmental, and radiation food ...as intake of radioactive sub- identified strontium-90 and potassium-40 in the stances with food and water are provided below. 19 Population Health in

Toward Development of a Food-Based Genetic Approach to Overcoming Food Allergies

DTIC Science & Technology

2012-10-01

of the most common types of probiotics. They are widely used in the food industry to make fermented products. Most LAB species are generally...gastrointestinal tract make LAB a potential platform for developing new therapies. Studies have shown that LAB from yogurt can become normal components...salivarius subsp. thermophilus; and (2) comparative analysis of yogurt products resulting from the wide type and engineered strain. In this funding

Engineered Nanomaterials in Food: Implications for Food Safety and Consumer Health

PubMed Central

Martirosyan, Alina; Schneider, Yves-Jacques

2014-01-01

From the current state-of-the-art, it is clear that nanotechnology applications are expected to bring a range of benefits to the food sector aiming at providing better quality and conservation. In the meantime, a growing number of studies indicate that the exposure to certain engineered nanomaterials (ENMs) has a potential to lead to health complications and that there is a need for further investigations in order to unravel the biological outcomes of nanofood consumption. In the current review, we summarize the existing data on the (potential) use of ENMs in the food industry, information on the toxicity profiles of the commonly applied ENMs, such as metal (oxide) nanoparticles (NPs), address the potential food safety implications and health hazards connected with the consumption of nanofood. A number of health complications connected with the human exposure to ENMs are discussed, demonstrating that there is a real basis for the arisen concern not only connected with the gut health, but also with the potency to lead to systemic toxicity. The toxicological nature of hazard, exposure levels and risk to consumers from nanotechnology-derived food are on the earliest stage of investigation and this review also highlights the major gaps that need further research and regulation. PMID:24879486

The food retail revolution in China and its association with diet and health.

PubMed

Zhou, Yijing; Du, Shufa; Su, Chang; Zhang, Bing; Wang, Huijun; Popkin, Barry M

2015-08-01

The processed food sector in low- and middle-income countries has grown rapidly. Little is understood about its effect on obesity. Using data from 14,976 participants aged two and older in the 2011 China Health and Nutrition Survey, this paper examines patterns of processed food consumption and their impacts on obesity while considering the endogeneity of those who purchase processed foods. A major assumption of our analysis of the impact of processed foods on overweight and obesity was that the consumption of processed foods is endogenous due to their accessibility and urbanicity levels. The results show that 74.5% of participants consumed processed foods, excluding edible oils and other condiments; 28.5% of participants' total daily energy intake (EI) was from processed foods. Children and teenagers in megacities had the highest proportion of EI (40.2%) from processed foods. People who lived in megacities or highly urbanized neighborhoods with higher incomes and educational achievement consumed more processed foods. When controlling for endogeneity, only the body mass index (BMI) and risk of being overweight of children ages two to eighteen are adversely associated with processed foods (+4.97 BMI units, 95% confidence interval (CI): 1.66-8.28; odds ratio (OR) = 3.63, 95% CI: 1.45-9.13). Processed food purchases represent less than a third of current Chinese food purchases. However, processed food purchases are growing at the rate of 50% per year, and we must begin to understand the implications for the future.

The food retail revolution in China and its association with diet and health

PubMed Central

Zhou, Yijing; Du, Shufa; Su, Chang; Zhang, Bing; Wang, Huijun; Popkin, Barry M.

2015-01-01

The processed food sector in low- and middle-income countries has grown rapidly. Little is understood about its effect on obesity. Using data from 14,976 participants aged two and older in the 2011 China Health and Nutrition Survey, this paper examines patterns of processed food consumption and their impacts on obesity while considering the endogeneity of those who purchase processed foods. A major assumption of our analysis of the impact of processed foods on overweight and obesity was that the consumption of processed foods is endogenous due to their accessibility and urbanicity levels. The results show that 74.5% of participants consumed processed foods, excluding edible oils and other condiments; 28.5% of participants' total daily energy intake (EI) was from processed foods. Children and teenagers in megacities had the highest proportion of EI (40.2%) from processed foods. People who lived in megacities or highly urbanized neighborhoods with higher incomes and educational achievement consumed more processed foods. When controlling for endogeneity, only the body mass index (BMI) and risk of being overweight of children ages two to eighteen are adversely associated with processed foods (+4.97 BMI units, 95% confidence interval (CI): 1.66–8.28; odds ratio (OR) = 3.63, 95% CI: 1.45–9.13). Processed food purchases represent less than a third of current Chinese food purchases. However, processed food purchases are growing at the rate of 50% per year, and we must begin to understand the implications for the future. PMID:26217068

Electrotechnologies to process foods

USDA-ARS?s Scientific Manuscript database

Electrical energy is being used to process foods. In conventional food processing plants, electricity drives mechanical devices and controls the degree of process. In recent years, several processing technologies are being developed to process foods directly with electricity. Electrotechnologies use...

Sharipov holds a package of Russian food near the galley in the SM during Expedition 9/10 joint OPS

NASA Image and Video Library

2004-10-16

ISS009-E-29027 (17 October 2004) --- Cosmonaut Salizhan S. Sharipov, Expedition 10 flight engineer representing Russia's Federal Space Agency, holds a package of food near the galley in the Zvezda Service Module of the International Space Station (ISS).

Crew appliance concepts. Volume 4, appendix C: Modular space station appliances supporting engineering data. [food management and personal hygiene

NASA Technical Reports Server (NTRS)

Proctor, B. W.; Reysa, R. P.; Russell, D. J.

1975-01-01

Data collected for the appliances considered for the space station are presented along with plotted and tabulated trade study results for each appliance. The food management, and personal hygiene data are applicable to a six-man mission of 180-days.

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior.

PubMed

Seo, Sunhee; Kim, Og Yeon; Shim, Soonmi

2014-06-01

The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption.

Using the theory of planned behavior to determine factors influencing processed foods consumption behavior

PubMed Central

Kim, Og Yeon; Shim, Soonmi

2014-01-01

BACKGROUND/OBJECTIVES The purpose of this study is to identify how level of information affected intention, using the Theory of Planned Behavior. SUBJECTS/METHODS The study was conducted survey in diverse community centers and shopping malls in Seoul, which yielded N = 209 datasets. To compare processed foods consumption behavior, we divided samples into two groups based on level of information about food additives (whether respondents felt that information on food additives was sufficient or not). We analyzed differences in attitudes toward food additives and toward purchasing processed foods, subjective norms, perceived behavioral control, and behavioral intentions to processed foods between sufficient information group and lack information group. RESULTS The results confirmed that more than 78% of respondents thought information on food additives was insufficient. However, the group who felt information was sufficient had more positive attitudes about consuming processed foods and behavioral intentions than the group who thought information was inadequate. This study found people who consider that they have sufficient information on food additives tend to have more positive attitudes toward processed foods and intention to consume processed foods. CONCLUSIONS This study suggests increasing needs for nutrition education on the appropriate use of processed foods. Designing useful nutrition education requires a good understanding of factors which influence on processed foods consumption. PMID:24944779

Biotechnology in Food Production and Processing

NASA Astrophysics Data System (ADS)

Knorr, Dietrich; Sinskey, Anthony J.

1985-09-01

The food processing industry is the oldest and largest industry using biotechnological processes. Further development of food products and processes based on biotechnology depends upon the improvement of existing processes, such as fermentation, immobilized biocatalyst technology, and production of additives and processing aids, as well as the development of new opportunities for food biotechnology. Improvements are needed in the characterization, safety, and quality control of food materials, in processing methods, in waste conversion and utilization processes, and in currently used food microorganism and tissue culture systems. Also needed are fundamental studies of the structure-function relationship of food materials and of the cell physiology and biochemistry of raw materials.

Impact of ultra-processed foods on micronutrient content in the Brazilian diet.

PubMed

Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population's diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption - crude and adjusted for family income per capita. RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin. CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods.

Impact of ultra-processed foods on micronutrient content in the Brazilian diet

PubMed Central

Louzada, Maria Laura da Costa; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Baraldi, Larissa Galastri; Levy, Renata Bertazzi; Claro, Rafael Moreira; Moubarac, Jean-Claude; Cannon, Geoffrey; Monteiro, Carlos Augusto

2015-01-01

OBJECTIVE To evaluate the impact of consuming ultra-processed foods on the micronutrient content of the Brazilian population’s diet. METHODS This cross-sectional study was performed using data on individual food consumption from a module of the 2008-2009 Brazilian Household Budget Survey. A representative sample of the Brazilian population aged 10 years or over was assessed (n = 32,898). Food consumption data were collected through two 24-hour food records. Linear regression models were used to assess the association between the nutrient content of the diet and the quintiles of ultra-processed food consumption – crude and adjusted for family income per capita. RESULTS Mean daily energy intake per capita was 1,866 kcal, with 69.5% coming from natural or minimally processed foods, 9.0% from processed foods and 21.5% from ultra-processed foods. For sixteen out of the seventeen evaluated micronutrients, their content was lower in the fraction of the diet composed of ultra-processed foods compared with the fraction of the diet composed of natural or minimally processed foods. The content of 10 micronutrients in ultra-processed foods did not reach half the content level observed in the natural or minimally processed foods. The higher consumption of ultra-processed foods was inversely and significantly associated with the content of vitamins B12, vitamin D, vitamin E, niacin, pyridoxine, copper, iron, phosphorus, magnesium, selenium and zinc. The reverse situation was only observed for calcium, thiamin and riboflavin. CONCLUSIONS The findings of this study highlight that reducing the consumption of ultra-processed foods is a natural way to promote healthy eating in Brazil and, therefore, is in line with the recommendations made by the Guia Alimentar para a População Brasileira (Dietary Guidelines for the Brazilian Population) to avoid these foods. PMID:26270019

Ultra-processed food purchases in Norway: a quantitative study on a representative sample of food retailers.

PubMed

Solberg, Siri Løvsjø; Terragni, Laura; Granheim, Sabrina Ionata

2016-08-01

To identify the use of ultra-processed foods - vectors of salt, sugar and fats - in the Norwegian diet through an assessment of food sales. Sales data from a representative sample of food retailers in Norway, collected in September 2005 (n 150) and September 2013 (n 170), were analysed. Data consisted of barcode scans of individual food item purchases, reporting type of food, price, geographical region and retail concept. Foods were categorized as minimally processed, culinary ingredients, processed products and ultra-processed. Indicators were share of purchases and share of expenditure on food categories. Six geographical regions in Norway. The barcode data included 296 121 observations in 2005 and 501 938 observations in 2013. Ultra-processed products represented 58·8 % of purchases and 48·8 % of expenditure in 2013. Minimally processed foods accounted for 17·2 % of purchases and 33·0 % of expenditure. Every third purchase was a sweet ultra-processed product. Food sales changed marginally in favour of minimally processed foods and in disfavour of processed products between 2005 and 2013 (χ 2 (3)=203 195, P<0·001, Cramer's V=0·017, P<0·001). Ultra-processed products accounted for the majority of food sales in Norway, indicating a high consumption of such products. This could be contributing to rising rates of overweight, obesity and non-communicable diseases in the country, as findings from other countries indicate. Policy measures should aim at decreasing consumption of ultra-processed products and facilitating access (including economic) to minimally processed foods.

Center for Advanced Biofuel Systems (CABS) Final Report

DOE Office of Scientific and Technical Information (OSTI.GOV)

Kutchan, Toni M.

2015-12-02

One of the great challenges facing current and future generations is how to meet growing energy demands in an environmentally sustainable manner. Renewable energy sources, including wind, geothermal, solar, hydroelectric, and biofuel energy systems, are rapidly being developed as sustainable alternatives to fossil fuels. Biofuels are particularly attractive to the U.S., given its vast agricultural resources. The first generation of biofuel systems was based on fermentation of sugars to produce ethanol, typically from food crops. Subsequent generations of biofuel systems, including those included in the CABS project, will build upon the experiences learned from those early research results and willmore » have improved production efficiencies, reduced environmental impacts and decreased reliance on food crops. Thermodynamic models predict that the next generations of biofuel systems will yield three- to five-fold more recoverable energy products. To address the technological challenges necessary to develop enhanced biofuel systems, greater understanding of the non-equilibrium processes involved in solar energy conversion and the channeling of reduced carbon into biofuel products must be developed. The objective of the proposed Center for Advanced Biofuel Systems (CABS) was to increase the thermodynamic and kinetic efficiency of select plant- and algal-based fuel production systems using rational metabolic engineering approaches grounded in modern systems biology. The overall strategy was to increase the efficiency of solar energy conversion into oils and other specialty biofuel components by channeling metabolic flux toward products using advanced catalysts and sensible design:1) employing novel protein catalysts that increase the thermodynamic and kinetic efficiencies of photosynthesis and oil biosynthesis; 2) engineering metabolic networks to enhance acetyl-CoA production and its channeling towards lipid synthesis; and 3) engineering new metabolic networks for the production of hydrocarbons required to meet commercial fuel standards.« less

3D food printing: a new dimension in food production processes

USDA-ARS?s Scientific Manuscript database

3D food printing, also known as food layered manufacture (FLM), is an exciting new method of digital food production that applies the process of additive manufacturing to food fabrication. In the 3D food printing process, a food product is first scanned or designed with computer-aided design softwa...

Applications of sonochemistry in Russian food processing industry.

PubMed

Krasulya, Olga; Shestakov, Sergey; Bogush, Vladimir; Potoroko, Irina; Cherepanov, Pavel; Krasulya, Boris

2014-11-01

In food industry, conventional methodologies such as grinding, mixing, and heat treatment are used for food processing and preservation. These processes have been well studied for many centuries and used in the conversion of raw food materials to consumable food products. This report is dedicated to the application of a cost-efficient method of energy transfer caused by acoustic cavitation effects in food processing, overall, having significant impacts on the development of relatively new area of food processing such as food sonochemistry. Copyright © 2014 Elsevier B.V. All rights reserved.

Biotechnological production of gluconic acid: future implications.

PubMed

Singh, Om V; Kumar, Raj

2007-06-01

Gluconic acid (GA) is a multifunctional carbonic acid regarded as a bulk chemical in the food, feed, beverage, textile, pharmaceutical, and construction industries. The favored production process is submerged fermentation by Aspergillus niger utilizing glucose as a major carbohydrate source, which accompanied product yield of 98%. However, use of GA and its derivatives is currently restricted because of high prices: about US$ 1.20-8.50/kg. Advancements in biotechnology such as screening of microorganisms, immobilization techniques, and modifications in fermentation process for continuous fermentation, including genetic engineering programmes, could lead to cost-effective production of GA. Among alternative carbohydrate sources, sugarcane molasses, grape must show highest GA yield of 95.8%, and banana must may assist reducing the overall cost of GA production. These methodologies would open new markets and increase applications of GA.

Exploring Agricultural and Biotechnical Engineering through Hands-On Integrated STEM

ERIC Educational Resources Information Center

Preble, Brian C.

2015-01-01

The manipulation of the natural world in the form of plant materials to design, control, and grow desirable agricultural commodities was central to the establishment and advancement of civilization. Modern developments in genetically modified organisms (GMOs or biologically engineered foods) can trace their origins to macro practices developed and…

Fruit metabolite networks in engineered and non-engineered tomato genotypes reveal fluidity in a hormone and agroecosystem specific manner

USDA-ARS?s Scientific Manuscript database

Multiple strategies have been explored throughout the world to meet food security. These include molecular breeding, transgenic genotype development, reduced-tillage crop production, modification of the soil environment with cover crops or polyethylene mulches and tunnels, and organic farming. Unde...

Generic Raman-based calibration models enabling real-time monitoring of cell culture bioreactors.

PubMed

Mehdizadeh, Hamidreza; Lauri, David; Karry, Krizia M; Moshgbar, Mojgan; Procopio-Melino, Renee; Drapeau, Denis

2015-01-01

Raman-based multivariate calibration models have been developed for real-time in situ monitoring of multiple process parameters within cell culture bioreactors. Developed models are generic, in the sense that they are applicable to various products, media, and cell lines based on Chinese Hamster Ovarian (CHO) host cells, and are scalable to large pilot and manufacturing scales. Several batches using different CHO-based cell lines and corresponding proprietary media and process conditions have been used to generate calibration datasets, and models have been validated using independent datasets from separate batch runs. All models have been validated to be generic and capable of predicting process parameters with acceptable accuracy. The developed models allow monitoring multiple key bioprocess metabolic variables, and hence can be utilized as an important enabling tool for Quality by Design approaches which are strongly supported by the U.S. Food and Drug Administration. © 2015 American Institute of Chemical Engineers.

Presence of nanosilica (E551) in commercial food products: TNF-mediated oxidative stress and altered cell cycle progression in human lung fibroblast cells.

PubMed

Athinarayanan, Jegan; Periasamy, Vaiyapuri Subbarayan; Alsaif, Mohammed A; Al-Warthan, Abdulrahman A; Alshatwi, Ali A

2014-04-01

Silica (E551) is commonly used as an anti-caking agent in food products. The morphology and the dimension of the added silica particles are not, however, usually stated on the food product label. The food industry has adapted nanotechnology using engineered nanoparticles to improve the quality of their products. However, there has been increased debate regarding the health and safety concerns related to the use of engineered nanoparticles in consumer products. In this study, we investigated the morphology and dimensions of silica (E551) particles in food. The silica content of commercial food products was determined using inductively coupled plasma optical emission spectrometry. The result indicates that 2.74-14. 45 μg/g silica was found in commercial food products; however, the daily dietary intake in increase causes adverse effects on human health. E551 was isolated from food products and the morphology, particle size, crystalline nature, and purity of the silica particles were analyzed using XRD, FTIR, TEM, EDX and DLS. The results of these analyses confirmed the presence of spherical silica nanoparticles (of amorphous nature) in food, approximately 10-50 nm in size. The effects of E551 on human lung fibroblast cell viability, intracellular ROS levels, cell cycle phase, and the expression levels of metabolic stress-responsive genes (CAT, GSTA4, TNF, CYP1A, POR, SOD1, GSTM3, GPX1, and GSR1) were studied. The results suggest that E551 induces a dose-dependent cytotoxicity and changes in ROS levels and alters the gene expression and cell cycle. Treatment with a high concentration of E551 caused significant cytotoxic effects on WI-38 cells. These findings have implications for the use of these nanoparticles in the food industry.

Review of Thawing Time Prediction Models Depending
on Process Conditions and Product Characteristics

PubMed Central

Kluza, Franciszek; Spiess, Walter E. L.; Kozłowicz, Katarzyna

2016-01-01

Summary Determining thawing times of frozen foods is a challenging problem as the thermophysical properties of the product change during thawing. A number of calculation models and solutions have been developed. The proposed solutions range from relatively simple analytical equations based on a number of assumptions to a group of empirical approaches that sometimes require complex calculations. In this paper analytical, empirical and graphical models are presented and critically reviewed. The conditions of solution, limitations and possible applications of the models are discussed. The graphical and semi--graphical models are derived from numerical methods. Using the numerical methods is not always possible as running calculations takes time, whereas the specialized software and equipment are not always cheap. For these reasons, the application of analytical-empirical models is more useful for engineering. It is demonstrated that there is no simple, accurate and feasible analytical method for thawing time prediction. Consequently, simplified methods are needed for thawing time estimation of agricultural and food products. The review reveals the need for further improvement of the existing solutions or development of new ones that will enable accurate determination of thawing time within a wide range of practical conditions of heat transfer during processing. PMID:27904387

Paracoccus denitrificans for the effluent recycling during continuous denitrification of liquid food.

PubMed

Tippkötter, Nils; Roikaew, Wipa; Ulber, Roland; Hoffmann, Alexander; Denzler, Hans-Jörg; Buchholz, Heinrich

2010-01-01

Nitrate is an undesirable component of several foods. A typical case of contamination with high nitrate contents is whey concentrate, containing nitrate in concentrations up to 25 l. The microbiological removal of nitrate by Paracoccus denitrificans under formation of harmless nitrogen in combination with a cell retention reactor is described here. Focus lies on the resource-conserving design of a microbal denitrification process. Two methods are compared. The application of polyvinyl alcohol-immobilized cells, which can be applied several times in whey feed, is compared with the implementation of a two step denitrification system. First, the whey concentrate's nitrate is removed by ion exchange and subsequently the eluent regenerated by microorganisms under their retention by crossflow filtration. Nitrite and nitrate concentrations were determined by reflectometric color measurement with a commercially available Reflectoquant device. Correction factors for these media had to be determined. During the pilot development, bioreactors from 4 to 250 mg x L(-1) and crossflow units with membrane areas from 0.02 to 0.80 m(2) were examined. Based on the results of the pilot plants, a scaling for the exemplary process of denitrifying 1,000 tons per day is discussed. Copyright 2010 American Institute of Chemical Engineers

Vitamin B6 metabolism in microbes and approaches for fermentative production.

PubMed

Rosenberg, Jonathan; Ischebeck, Till; Commichau, Fabian M

Vitamin B6 is a designation for the six vitamers pyridoxal, pyridoxine, pyridoxamine, pyridoxal 5'-phosphate (PLP), pyridoxine 5'-phosphate, and pyridoxamine. PLP, being the most important B6 vitamer, serves as a cofactor for many proteins and enzymes. In contrast to other organisms, animals and humans have to ingest vitamin B6 with their food. Several disorders are associated with vitamin B6 deficiency. Moreover, pharmaceuticals interfere with metabolism of the cofactor, which also results in vitamin B6 deficiency. Therefore, vitamin B6 is a valuable compound for the pharmaceutical and the food industry. Although vitamin B6 is currently chemically synthesized, there is considerable interest on the industrial side to shift from chemical processes to sustainable fermentation technologies. Here, we review recent findings regarding biosynthesis and homeostasis of vitamin B6 and describe the approaches that have been made in the past to develop microbial production processes. Moreover, we will describe novel routes for vitamin B6 biosynthesis and discuss their potential for engineering bacteria that overproduce the commercially valuable substance. We also highlight bottlenecks of the vitamin B6 biosynthetic pathways and propose strategies to circumvent these limitations. Copyright © 2016 Elsevier Inc. All rights reserved.

New technology for food systems and security.

PubMed

Yau, N J Newton

2009-01-01

In addition to product trade, technology trade has become one of the alternatives for globalization action around the world. Although not all technologies employed on the technology trade platform are innovative technologies, the data base of international technology trade still is a good indicator for observing innovative technologies around world. The technology trade data base from Sinew Consulting Group (SCG) Ltd. was employed as an example to lead the discussion on security or safety issues that may be caused by these innovative technologies. More technologies related to processing, functional ingredients and quality control technology of food were found in the data base of international technology trade platform. The review was conducted by categorizing technologies into the following subcategories in terms of safety and security issues: (1) agricultural materials/ingredients, (2) processing/engineering, (3) additives, (4) packaging/logistics, (5) functional ingredients, (6) miscellaneous (include detection technology). The author discusses examples listed for each subcategory, including GMO technology, nanotechnology, Chinese medicine based functional ingredients, as well as several innovative technologies. Currently, generation of innovative technology advance at a greater pace due to cross-area research and development activities. At the same time, more attention needs to be placed on the employment of these innovative technologies.

Metabolic Engineering for Probiotics and their Genome-Wide Expression Profiling.

PubMed

Yadav, Ruby; Singh, Puneet K; Shukla, Pratyoosh

2018-01-01

Probiotic supplements in food industry have attracted a lot of attention and shown a remarkable growth in this field. Metabolic engineering (ME) approaches enable understanding their mechanism of action and increases possibility of designing probiotic strains with desired functions. Probiotic microorganisms generally referred as industrially important lactic acid bacteria (LAB) which are involved in fermenting dairy products, food, beverages and produces lactic acid as final product. A number of illustrations of metabolic engineering approaches in industrial probiotic bacteria have been described in this review including transcriptomic studies of Lactobacillus reuteri and improvement in exopolysaccharide (EPS) biosynthesis yield in Lactobacillus casei LC2W. This review summaries various metabolic engineering approaches for exploring metabolic pathways. These approaches enable evaluation of cellular metabolic state and effective editing of microbial genome or introduction of novel enzymes to redirect the carbon fluxes. In addition, various system biology tools such as in silico design commonly used for improving strain performance is also discussed. Finally, we discuss the integration of metabolic engineering and genome profiling which offers a new way to explore metabolic interactions, fluxomics and probiogenomics using probiotic bacteria like Bifidobacterium spp and Lactobacillus spp. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Consumption of ultra-processed foods and socioeconomic position: a cross-sectional analysis of the Brazilian Longitudinal Study of Adult Health.

PubMed

Simões, Bárbara Dos Santos; Cardoso, Letícia de Oliveira; Benseñor, Isabela Judith Martins; Schmidt, Maria Inês; Duncan, Bruce Bartholow; Luft, Vivian Cristine; Molina, Maria Del Carmen Bisi; Barreto, Sandhi Maria; Levy, Renata Bertazzi; Giatti, Luana

2018-03-05

The objective of the study was to estimate the contribution of ultra-processed foods to total caloric intake and investigate whether it differs according to socioeconomic position. We analyzed baseline data from the Brazilian Longitudinal Study of Adult Health (ELSA-Brasil 2008-2010; N = 14.378) and data on dietary intake using a food frequency questionnaire, assigning it into three categories: unprocessed or minimally processed foods and processed culinary ingredients, processed foods, and ultra-processed foods. We measured the associations between socioeconomic position (education, per capita household income, and occupational social class) and the percentage of caloric contribution of ultra-processed foods, using generalized linear regression models adjusted for age and sex. Unprocessed or minimally processed foods and processed culinary ingredients contributed to 65.7% of the total caloric intake, followed by ultra-processed foods (22.7%). After adjustments, the percentage of caloric contribution of ultra-processed foods was 20% lower among participants with incomplete elementary school when compared to postgraduates. Compared to individuals from upper income classes, the caloric contribution of ultra-processed foods was 10%, 15% and 20% lower among the ones from the three lowest income, respectively. The caloric contribution of ultra-processed foods was also 7%, 12%, 12%, and 17% lower among participants in the lowest occupational social class compared to those from high social classes. Results suggest that the caloric contribution of ultra-processed foods is higher among individuals from high socioeconomic positions with a dose-response relationship for the associations.

Trends in Food Research and Development: A Survey of the Commercial Food Industry

DTIC Science & Technology

1987-09-01

top priority of research and development in the food industry; however, the consumer market has chanqed dramatically since the beginning of this decade...Canned & Preserved Fruits & Vegetables 45.6 204 Grain Mill Products 32.4 205 Bakery Products 33.8 206 Sugar & Confectionery Products 32.4 207 Fats & Oils...15.6 40.6 39.1 Aseptic Packaging of Particulates 0.0 0.0 14.5 36.0 49.5 Genetic Engineering 1.5 7.6 21.2 36.4 33.3 The market share of frozen foods is

Enhancing the crops to feed the poor.

PubMed

Huang, Jikun; Pray, Carl; Rozelle, Scott

2002-08-08

Solutions to the problem of how the developing world will meet its future food needs are broader than producing more food, although the successes of the 'Green Revolution' demonstrate the importance of technology in generating the growth in food output in the past. Despite these successes, the world still faces continuing vulnerability to food shortages. Given the necessary funding, it seems likely that conventional crop breeding, as well as emerging technologies based on molecular biology, genetic engineering and natural resource management, will continue to improve productivity in the coming decades.

Consumers' conceptualization of ultra-processed foods.

PubMed

Ares, Gastón; Vidal, Leticia; Allegue, Gimena; Giménez, Ana; Bandeira, Elisa; Moratorio, Ximena; Molina, Verónika; Curutchet, María Rosa

2016-10-01

Consumption of ultra-processed foods has been associated with low diet quality, obesity and other non-communicable diseases. This situation makes it necessary to develop educational campaigns to discourage consumers from substituting meals based on unprocessed or minimally processed foods by ultra-processed foods. In this context, the aim of the present work was to investigate how consumers conceptualize the term ultra-processed foods and to evaluate if the foods they perceive as ultra-processed are in concordance with the products included in the NOVA classification system. An online study was carried out with 2381 participants. They were asked to explain what they understood by ultra-processed foods and to list foods that can be considered ultra-processed. Responses were analysed using inductive coding. The great majority of the participants was able to provide an explanation of what ultra-processed foods are, which was similar to the definition described in the literature. Most of the participants described ultra-processed foods as highly processed products that usually contain additives and other artificial ingredients, stressing that they have low nutritional quality and are unhealthful. The most relevant products for consumers' conceptualization of the term were in agreement with the NOVA classification system and included processed meats, soft drinks, snacks, burgers, powdered and packaged soups and noodles. However, some of the participants perceived processed foods, culinary ingredients and even some minimally processed foods as ultra-processed. This suggests that in order to accurately convey their message, educational campaigns aimed at discouraging consumers from consuming ultra-processed foods should include a clear definition of the term and describe some of their specific characteristics, such as the type of ingredients included in their formulation and their nutritional composition. Copyright © 2016 Elsevier Ltd. All rights reserved.

Processed and ultra-processed food products: consumption trends in Canada from 1938 to 2011.

PubMed

Moubarac, Jean-Claude; Batal, Malek; Martins, Ana Paula Bortoletto; Claro, Rafael; Levy, Renata Bertazzi; Cannon, Geoffrey; Monteiro, Carlos

2014-01-01

A classification of foods based on the nature, extent, and purpose of industrial food processing was used to assess changes in household food expenditures and dietary energy availability between 1938 and 2011 in Canada. Food acquisitions from six household food budget surveys (1938/1939 , 1953, 1969, 1984, 2001, and 2011) were classified into unprocessed or minimally processed foods, processed culinary ingredients, and ready-to-consume processed or ultra-processed products. Contributions of each group to household food expenditures, and to dietary energy availability (kcal per capita) were calculated. During the period studied, household expenditures and dietary energy availability fell for both unprocessed or minimally processed foods and culinary ingredients, and rose for ready-to-consume products. The caloric share of foods fell from 34.3% to 25.6% and from 37% to 12.7% for culinary ingredients. The share of ready-to-consume products rose from 28.7% to 61.7%, and the increase was especially noteworthy for those that were ultra-processed. The most important factor that has driven changes in Canadian dietary patterns between 1938 and 2011 is the replacement of unprocessed or minimally processed foods and culinary ingredients used in the preparation of dishes and meals; these have been displaced by ready-to-consume ultra-processed products. Nutrition research and practice should incorporate information about food processing into dietary assessments.

Engineering a lunar photolithoautotroph to thrive on the moon - life or simulacrum?

NASA Astrophysics Data System (ADS)

Ellery, A. A.

2018-07-01

Recent work in developing self-replicating machines has approached the problem as an engineering problem, using engineering materials and methods to implement an engineering analogue of a hitherto uniquely biological function. The question is - can anything be learned that might be relevant to an astrobiological context in which the problem is to determine the general form of biology independent of the Earth. Compared with other non-terrestrial biology disciplines, engineered life is more demanding. Engineering a self-replicating machine tackles real environments unlike artificial life which avoids the problem of physical instantiation altogether by examining software models. Engineering a self-replicating machine is also more demanding than synthetic biology as no library of functional components exists. Everything must be constructed de novo. Biological systems already have the capacity to self-replicate but no engineered machine has yet been constructed with the same ability - this is our primary goal. On the basis of the von Neumann analysis of self-replication, self-replication is a by-product of universal construction capability - a universal constructor is a machine that can construct anything (in a functional sense) given the appropriate instructions (DNA/RNA), energy (ATP) and materials (food). In the biological cell, the universal construction mechanism is the ribosome. The ribosome is a biological assembly line for constructing proteins while DNA constitutes a design specification. For a photoautotroph, the energy source is ambient and the food is inorganic. We submit that engineering a self-replicating machine opens up new areas of astrobiology to be explored in the limits of life.

JPRS Report, Near East & South Asia

DTIC Science & Technology

1990-07-07

conversation with Engineer ’Adil al- Shahawi, chief of the Public Sector Food Industries Board, he stated that the Misr Dairy Products Company had shifted...clothing, but there has also been a decline in all other branches. There is even a per capita decline in food consumption. As a result, industrial ...However, other branches that are capital-intensive have also suffered from a decline of three to six percent, including food and beverages , metal

Role of genetically engineered animals in future food production.

PubMed

McColl, K A; Clarke, B; Doran, T J

2013-03-01

Genetically engineered (GE) animals are likely to have an important role in the future in meeting the food demand of a burgeoning global population. There have already been many notable achievements using this technology in livestock, poultry and aquatic species. In particular, the use of RNA interference (RNAi) to produce virus-resistant animals is a rapidly-developing area of research. However, despite the promise of this technology, very few GE animals have been commercialised. This review aims to provide information so that veterinarians and animal health scientists are better able to participate in the debate on GE animals. © 2013 The Authors. Australian Veterinary Journal © 2013 Australian Veterinary Association.

Green perspective in food industry production line design: A review

NASA Astrophysics Data System (ADS)

Xian, C. Y.; Sin, T. C.; Liyana, M. R. N.; Awang, A.; Fathullah, M.

2017-09-01

The design of green manufacturing process in food industries is currently a hot research topic in the multidisciplinary area of applied chemistry, biology and technology. Several process such as freezing, cutting, drying, tempering, bleaching, sterilization, extraction and filtering have been applied efficiency in the food industry. Due to the rapid development of food and peripheral technology, the use of new physical processing or auxiliary processing methods can maintain food inherent nutrients, texture, color, and freshness and also reduce environmental pollution and energy consumption in food processing. Hence, this review paper will study and summarize the effects of green manufacturing process in food industries in term of waste reduction, materials and sustainability manufacturing. In any case, All the food processing equipment must comply with strict standards and regulation, this action will ensure the securing the food quality and safety of food products to consumers.

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide chemicals in processed foods. When pesticide...

Characterization of the Degree of Food Processing in Relation With Its Health Potential and Effects.

PubMed

Fardet, Anthony

2018-01-01

Up today technological processes are intended to produce safe and palatable food products. Yet, it is also expected that processing produces healthy and sustainable foods. However, due to the dramatic increase of chronic diseases prevalence worldwide, i.e., obesity, type 2 diabetes, cardiovascular diseases, and some cancers, ultraprocessing has been pointed out as producing unhealthy foods, rich in energy and poor in protective micronutrients and fiber, i.e., "empty" calories. Indeed the 1980s saw massive arrivals of ultraprocessed foods in supermarkets, i.e., fractionated-recombined foods with added ingredients and/or additives. Epidemiological studies clearly emphasized that populations adhering the most to ultraprocessed foods, e.g., processed meat, refined grains, ultraprocessed plant-based foods, and/or sweetened beverages, exhibited the higher prevalence of chronic diseases. This prompted researchers to classify foods according to their degree of processing as with the international NOVA classification (i.e., un/minimally processed, processed, and ultraprocessed foods). More and more studies showed that such a classification makes sense for health. Overall one distinguishes three categories of processes: mechanical, thermal, and fermentative treatments, this latter being the more favorable to food health potential. This chapter has therefore several ambitions: (1) to review association between degree of food processing and chronic disease risk prevalence; (2) to explore the impact of technological processes on food health potential considering both matrix and compositional effects; (3) to discuss the need for classifying food according to their degree of processing in future epidemiological studies; and (4) to analyze consequences of adhering to a more holistic paradigm in both food processing and nutrition. © 2018 Elsevier Inc. All rights reserved.

Seattle's minimum wage ordinance did not affect supermarket food prices by food processing category.

PubMed

Spoden, Amanda L; Buszkiewicz, James H; Drewnowski, Adam; Long, Mark C; Otten, Jennifer J

2018-06-01

To examine the impacts of Seattle's minimum wage ordinance on food prices by food processing category. Supermarket food prices were collected for 106 items using a University of Washington Center for Public Health Nutrition market basket at affected and unaffected supermarket chain stores at three times: March 2015 (1-month pre-policy enactment), May 2015 (1-month post-policy enactment) and May 2016 (1-year post-policy enactment). Food items were categorized into four food processing groups, from minimally to ultra-processed. Data were analysed across time using a multilevel, linear difference-in-differences model at the store and price level stratified by level of food processing. Six large supermarket chain stores located in Seattle ('intervention') affected by the policy and six same-chain but unaffected stores in King County ('control'), Washington, USA. One hundred and six food and beverage items. The largest change in average price by food item was +$US 0·53 for 'processed foods' in King County between 1-month post-policy and 1-year post-policy enactment (P < 0·01). The smallest change was $US 0·00 for 'unprocessed or minimally processed foods' in Seattle between 1-month post-policy and 1-year post-policy enactment (P = 0·94). No significant changes in averaged chain prices were observed across food processing level strata in Seattle v. King County stores at 1-month or 1-year post-policy enactment. Supermarket food prices do not appear to be differentially impacted by Seattle's minimum wage ordinance by level of the food's processing. These results suggest that the early implementation of a city-level minimum wage policy does not alter supermarket food prices by level of food processing.

Preparation of umami octopeptide with recombined Escherichia coli: Feasibility and challenges.

PubMed

Zhao, Liming; Zhang, Yin; Venkitasamy, Chandrasekar; Pan, Zhongli; Zhang, Longyi; Guo, Siya; Xiong, Wei; Xia, Hu; Wenlong, Liu; Xinhua, Gou

2018-01-01

The taste of umami peptide H-Lys-Gly-Asp-Glu-Glu-Ser-Leu-Ala-OH (LGAGGSLA) is controversial. One possible reason for this controversy is the use of chemically synthesized LGAGGSLA to confirm its taste. To explore other ways to further confirm the flavor of LGAGGSLA, we developed a new strategy to prepare a bio-source peptide by adopting a gene engineering method to express LGAGGSLA in recombinant Escherichia coli. In our previous work, we structured the LGAGGSLA recombinant expression system and optimized the culturing conditions for preparing a fusion protein. However, the fusion protein was not cleaved by enterokinase to obtain LGAGGSLA. Because the cleavage conditions of commercial enterokinase were not specific and recombinant engineered bacteria had the potential to be used in industrial processes, in this addendum, we calculated the mass and volume yields of key processing steps in the preparation of LGAGGSLA, and established a model of cleavage conditions with the cleavage ratio of LGAGGSLA. When the LGAGGSLA was confirmed to show umami taste, it is considered as a new umami or umami enhancer. The gene information of LGAGGSLA should have a great potential in the development of new flavor product and food product containing high umami flavor.

Two-Step Production of Phenylpyruvic Acid from L-Phenylalanine by Growing and Resting Cells of Engineered Escherichia coli: Process Optimization and Kinetics Modeling.

PubMed

Hou, Ying; Hossain, Gazi Sakir; Li, Jianghua; Shin, Hyun-Dong; Liu, Long; Du, Guocheng; Chen, Jian

2016-01-01

Phenylpyruvic acid (PPA) is widely used in the pharmaceutical, food, and chemical industries. Here, a two-step bioconversion process, involving growing and resting cells, was established to produce PPA from l-phenylalanine using the engineered Escherichia coli constructed previously. First, the biotransformation conditions for growing cells were optimized (l-phenylalanine concentration 20.0 g·L-1, temperature 35°C) and a two-stage temperature control strategy (keep 20°C for 12 h and increase the temperature to 35°C until the end of biotransformation) was performed. The biotransformation conditions for resting cells were then optimized in 3-L bioreactor and the optimized conditions were as follows: agitation speed 500 rpm, aeration rate 1.5 vvm, and l-phenylalanine concentration 30 g·L-1. The total maximal production (mass conversion rate) reached 29.8 ± 2.1 g·L-1 (99.3%) and 75.1 ± 2.5 g·L-1 (93.9%) in the flask and 3-L bioreactor, respectively. Finally, a kinetic model was established, and it was revealed that the substrate and product inhibition were the main limiting factors for resting cell biotransformation.

Mammalian cell culture monitoring using in situ spectroscopy: Is your method really optimised?

PubMed

André, Silvère; Lagresle, Sylvain; Hannas, Zahia; Calvosa, Éric; Duponchel, Ludovic

2017-03-01

In recent years, as a result of the process analytical technology initiative of the US Food and Drug Administration, many different works have been carried out on direct and in situ monitoring of critical parameters for mammalian cell cultures by Raman spectroscopy and multivariate regression techniques. However, despite interesting results, it cannot be said that the proposed monitoring strategies, which will reduce errors of the regression models and thus confidence limits of the predictions, are really optimized. Hence, the aim of this article is to optimize some critical steps of spectroscopic acquisition and data treatment in order to reach a higher level of accuracy and robustness of bioprocess monitoring. In this way, we propose first an original strategy to assess the most suited Raman acquisition time for the processes involved. In a second part, we demonstrate the importance of the interbatch variability on the accuracy of the predictive models with a particular focus on the optical probes adjustment. Finally, we propose a methodology for the optimization of the spectral variables selection in order to decrease prediction errors of multivariate regressions. © 2017 American Institute of Chemical Engineers Biotechnol. Prog., 33:308-316, 2017. © 2017 American Institute of Chemical Engineers.

Trends in consumption of ultra-processed foods and obesity in Sweden between 1960 and 2010.

PubMed

Juul, Filippa; Hemmingsson, Erik

2015-12-01

To investigate how consumption of ultra-processed foods has changed in Sweden in relation to obesity. Nationwide ecological analysis of changes in processed foods along with corresponding changes in obesity. Trends in per capita food consumption during 1960-2010 were investigated using data from the Swedish Board of Agriculture. Food items were classified as group 1 (unprocessed/minimally processed), group 2 (processed culinary ingredients) or group 3 (3·1, processed food products; and 3·2, ultra-processed products). Obesity prevalence data were pooled from the peer-reviewed literature, Statistics Sweden and the WHO Global Health Observatory. Nationwide analysis in Sweden, 1960-2010. Swedish nationals aged 18 years and older. During the study period consumption of group 1 foods (minimal processing) decreased by 2 %, while consumption of group 2 foods (processed ingredients) decreased by 34 %. Consumption of group 3·1 foods (processed food products) increased by 116 % and group 3·2 foods (ultra-processed products) increased by 142 %. Among ultra-processed products, there were particularly large increases in soda (315 %; 22 v. 92 litres/capita per annum) and snack foods such as crisps and candies (367 %; 7 v. 34 kg/capita per annum). In parallel to these changes in ultra-processed products, rates of adult obesity increased from 5 % in 1980 to over 11 % in 2010. The consumption of ultra-processed products (i.e. foods with low nutritional value but high energy density) has increased dramatically in Sweden since 1960, which mirrors the increased prevalence of obesity. Future research should clarify the potential causal role of ultra-processed products in weight gain and obesity.

Household availability of ultra-processed foods and obesity in nineteen European countries.

PubMed

Monteiro, Carlos Augusto; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Canella, Daniela Silva; Louzada, Maria Laura da Costa; Cannon, Geoffrey

2018-01-01

To assess household availability of NOVA food groups in nineteen European countries and to analyse the association between availability of ultra-processed foods and prevalence of obesity. Ecological, cross-sectional study. Europe. Estimates of ultra-processed foods calculated from national household budget surveys conducted between 1991 and 2008. Estimates of obesity prevalence obtained from national surveys undertaken near the budget survey time. Across the nineteen countries, median average household availability amounted to 33·9 % of total purchased dietary energy for unprocessed or minimally processed foods, 20·3 % for processed culinary ingredients, 19·6 % for processed foods and 26·4 % for ultra-processed foods. The average household availability of ultra-processed foods ranged from 10·2 % in Portugal and 13·4 % in Italy to 46·2 % in Germany and 50·4 % in the UK. A significant positive association was found between national household availability of ultra-processed foods and national prevalence of obesity among adults. After adjustment for national income, prevalence of physical inactivity, prevalence of smoking, measured or self-reported prevalence of obesity, and time lag between estimates on household food availability and obesity, each percentage point increase in the household availability of ultra-processed foods resulted in an increase of 0·25 percentage points in obesity prevalence. The study contributes to a growing literature showing that the consumption of ultra-processed foods is associated with an increased risk of diet-related non-communicable diseases. Its findings reinforce the need for public policies and actions that promote consumption of unprocessed or minimally processed foods and make ultra-processed foods less available and affordable.

Characterisation of UK diets according to degree of food processing and associations with socio-demographics and obesity: cross-sectional analysis of UK National Diet and Nutrition Survey (2008-12).

PubMed

Adams, Jean; White, Martin

2015-12-18

Food processing alters food from its natural state for safety, convenience, taste or palatability. Previous research suggests that industrially processed foods, and diets high in these products, tend to be less healthful. However, most previous work is based on household, rather than individual-level, data. Little has been reported on the relationship between processed food consumption and markers of health; or on socio-demographic correlates of processed food consumption. Our objective was to describe: the nutritional content of foods classified according to degree of processing; the nutritional content of diets with different relative intakes of processed foods; the socio-demographic characteristics of individuals with different relative intakes of processed foods; and the association between intake of processed foods and body weight. Secondary analysis of data from the UK National Diet and Nutrition Survey (2008-12), a large national cross-sectional study of diet. Dietary information was collected using four-day, unweighed, food-diaries. Foods were classified as: unprocessed or minimally processed (MPF; foods with no processing or mostly physical processes applied to single whole foods), processed ingredients (PI; extracted and purified components of single whole foods), or ultra-processed food products (UPF; products produced from industrial combining of MPF and PI). Two thousand one hundred seventy four adults were included. MPF and diets high in these foods, had the most healthful nutritional profile. UPF did not necessarily have the least healthful nutritional profile, but diets high in these foods did. Women, and older adults consumed more energy from MPF, and less from UPF. Those living in lower occupation social class households consumed less energy from MPF, but no more from UPF. Only higher intake of PI was consistently, inversely, associated with body weight. This is the first study to explore correlates of processed food consumption, using individual-level data from a large, national sample. Although higher intakes of MPF and lower intakes of UPF were associated with the most healthful dietary profiles, only intake of PI was consistently associated with body weight. Consumption of UPF varied by age and gender, but, unexpectedly, not by occupational social class. Longitudinal work is required to confirm relationships with health markers.

Engineered gray mold resistance, antioxidant capacity, and pigmentation in betalain-producing crops and ornamentals

PubMed Central

Polturak, Guy; Grossman, Noam; Vela-Corcia, David; Dong, Yonghui; Nudel, Adi; Pliner, Margarita; Levy, Maggie; Rogachev, Ilana; Aharoni, Asaph

2017-01-01

Betalains are tyrosine-derived red-violet and yellow plant pigments known for their antioxidant activity, health-promoting properties, and wide use as food colorants and dietary supplements. By coexpressing three genes of the recently elucidated betalain biosynthetic pathway, we demonstrate the heterologous production of these pigments in a variety of plants, including three major food crops: tomato, potato, and eggplant, and the economically important ornamental petunia. Combinatorial expression of betalain-related genes also allowed the engineering of tobacco plants and cell cultures to produce a palette of unique colors. Furthermore, betalain-producing tobacco plants exhibited significantly increased resistance toward gray mold (Botrytis cinerea), a pathogen responsible for major losses in agricultural produce. Heterologous production of betalains is thus anticipated to enable biofortification of essential foods, development of new ornamental varieties, and innovative sources for commercial betalain production, as well as utilization of these pigments in crop protection. PMID:28760998

Vitamin Deficiencies in Humans: Can Plant Science Help?[W

PubMed Central

Fitzpatrick, Teresa B.; Basset, Gilles J.C.; Borel, Patrick; Carrari, Fernando; DellaPenna, Dean; Fraser, Paul D.; Hellmann, Hanjo; Osorio, Sonia; Rothan, Christophe; Valpuesta, Victoriano; Caris-Veyrat, Catherine; Fernie, Alisdair R.

2012-01-01

The term vitamin describes a small group of organic compounds that are absolutely required in the human diet. Although for the most part, dependency criteria are met in developed countries through balanced diets, this is not the case for the five billion people in developing countries who depend predominantly on a single staple crop for survival. Thus, providing a more balanced vitamin intake from high-quality food remains one of the grandest challenges for global human nutrition in the coming decade(s). Here, we describe the known importance of vitamins in human health and current knowledge on their metabolism in plants. Deficits in developing countries are a combined consequence of a paucity of specific vitamins in major food staple crops, losses during crop processing, and/or overreliance on a single species as a primary food source. We discuss the role that plant science can play in addressing this problem and review successful engineering of vitamin pathways. We conclude that while considerable advances have been made in understanding vitamin metabolic pathways in plants, more cross-disciplinary approaches must be adopted to provide adequate levels of all vitamins in the major staple crops to eradicate vitamin deficiencies from the global population. PMID:22374394

Consumption of ultra-processed foods and obesity in Brazilian adolescents and adults.

PubMed

Louzada, Maria Laura da Costa; Baraldi, Larissa Galastri; Steele, Euridice Martinez; Martins, Ana Paula Bortoletto; Canella, Daniela Silva; Moubarac, Jean-Claude; Levy, Renata Bertazzi; Cannon, Geoffrey; Afshin, Ashkan; Imamura, Fumiaki; Mozaffarian, Dariush; Monteiro, Carlos Augusto

2015-12-01

The aim of this study was to evaluate the relationship between the consumption of ultra-processed foods and obesity indicators among Brazilian adults and adolescents. We used cross-sectional data on 30,243 individuals aged ≥10 years from the 2008-2009 Brazilian Dietary Survey. Food consumption data were collected through 24-h food records. We classified food items according to characteristics of food processing. Ultra-processed foods were defined as formulations made by the food industry mostly from substances extracted from foods or obtained with the further processing of constituents of foods or through chemical synthesis, with little if any whole food. Examples included candies, cookies, sugar-sweetened beverages, and ready-to-eat dishes. Regression models were fitted to evaluate the association of the consumption of ultra-processed foods (% of energy intake) with body-mass-index, excess weight, and obesity status, controlling for socio-demographic characteristics, smoking, and physical activity. Ultra-processed foods represented 30% of the total energy intake. Those in the highest quintile of consumption of ultra-processed foods had significantly higher body-mass-index (0.94 kg/m(2); 95% CI: 0.42,1.47) and higher odds of being obese (OR=1.98; 95% CI: 1.26,3.12) and excess weight (OR=1.26; 95% CI: 0.95,1.69) compared with those in the lowest quintile of consumption. Our findings support the role of ultra-processed foods in the obesity epidemic in Brazil. Copyright © 2015 Elsevier Inc. All rights reserved.

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

7 CFR 65.220 - Processed food item.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Processed food item. 65.220 Section 65.220 Agriculture..., PEANUTS, AND GINSENG General Provisions Definitions § 65.220 Processed food item. Processed food item... other covered commodity or other substantive food component (e.g., chocolate, breading, tomato sauce...

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?

PubMed

Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

2015-06-01

"Processed foods" are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. We aimed to determine 2000-2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. We analyzed purchases of consumer packaged goods for 157,142 households from the 2000-2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat, sugar, and sodium content than less-processed foods. Wide variation in nutrient content suggests food choices within categories may be important. © 2015 American Society for Nutrition.

Optical device for sensing the index of refraction of liquids with high turbidity

NASA Astrophysics Data System (ADS)

Pena-Gomar, M.; Fajardo-Lira, C.; Rosete-Aguilar, Martha; Garcia-Valenzuela, Augusto

2000-12-01

We discuss the use of photo-reflectance near the critical angle (PRCA) to monitor small changes of the RI of highly turbid liquids. The theory of the reflectance of a laser beam near the critical angle for an external medium with a complex RI is summarized. The applicability of PRCA to sense highly turbid media is demonstrated experimentally on bovine milk samples. We give experimental results showing the temporal variation of the refractive index (RI) during three different processes in bovine milk: (1) Mechanical stirring, (2) temperature changes, and (3) pH variations around the isoelectric point of the casein micelles (micelle aggregation). RI changes in the order of a few times 1 X 10-3 are observed during the experiments. The experimental results show that the RI of milk can be used to track physico-chemical changes in time allowing one to measure the time constant of the different process. The design of a compact RI probe for in situ applications is discussed. The miniaturization of such a probe will probably limited by factors other than the loss of sensitivity. A novel angle-of-incidence control which requires only linear displacements of some of the optical components (no rotation) is proposed and shown to be feasible. Such an optical probe may be used in the dairy industry and in general in the food industry or food science research laboratories. It could give additional analytical power to the food scientist, engineer, or technician.

29 CFR 1990.151 - Model standard pursuant to section 6(b) of the Act.

Code of Federal Regulations, 2010 CFR

2010-07-01

...) The employer shall assure that in the regulated area, food or beverages are not present or consumed... ___; (B) Engineering plans and other studies contemplated or used to determine the controls for each... circumstances). Whenever food or beverages are consumed in the workplace, the employer shall provide lunchroom...

From physiology to systems metabolic engineering for the production of biochemicals by lactic acid bacteria.

PubMed

Gaspar, Paula; Carvalho, Ana L; Vinga, Susana; Santos, Helena; Neves, Ana Rute

2013-11-01

The lactic acid bacteria (LAB) are a functionally related group of low-GC Gram-positive bacteria known essentially for their roles in bioprocessing of foods and animal feeds. Due to extensive industrial use and enormous economical value, LAB have been intensively studied and a large body of comprehensive data on their metabolism and genetics was generated throughout the years. This knowledge has been instrumental in the implementation of successful applications in the food industry, such as the selection of robust starter cultures with desired phenotypic traits. The advent of genomics, functional genomics and high-throughput experimentation combined with powerful computational tools currently allows for a systems level understanding of these food industry workhorses. The technological developments in the last decade have provided the foundation for the use of LAB in applications beyond the classic food fermentations. Here we discuss recent metabolic engineering strategies to improve particular cellular traits of LAB and to design LAB cell factories for the bioproduction of added value chemicals. Copyright © 2013 Elsevier Inc. All rights reserved.

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 3 2012-01-01 2012-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 3 2013-01-01 2013-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 3 2014-01-01 2014-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 60.119 - Processed food item.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Processed food item. 60.119 Section 60.119 Agriculture... FOR FISH AND SHELLFISH General Provisions Definitions § 60.119 Processed food item. Processed food... other covered commodity or other substantive food component (e.g., breading, tomato sauce), except that...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 3 2010-01-01 2010-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

7 CFR 58.737 - Pasteurized process cheese food.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 3 2011-01-01 2011-01-01 false Pasteurized process cheese food. 58.737 Section 58.737... Finished Products § 58.737 Pasteurized process cheese food. Shall conform to the provisions of the Definitions and Standards of Identity for Pasteurized Process Cheese Food and Related Products, Food and Drug...

Toward Nexus Equation: A Conceptual and Mathematical Framework for Water- Energy-Food Nexus

NASA Astrophysics Data System (ADS)

Abou Najm, Majdi; Higgins, Chad

2016-04-01

Water, energy, and agriculture are highly interdependent that attempts to achieve sustainability in any of those three domains will directly impact the others. These interdependencies, collectively known as the Water-Energy-Food Nexus, become more complex and more critical as the climate changes, the population grows, habits and lifestyles alternate, and the prices of water, energy, and food increase. However, and despite several attempts to incorporate the nexus, the global research community continues to focus on different subsets of the problem with limited holistic attempts to address the full problem. At best, interactions between two of the three domains were studied, often neglecting the impact of such interaction on the third domain. For example, agricultural researchers tracked water costs by applying concepts like virtual water or water footprint, or using large-scale system models to investigate food and water security, ignoring most often the corresponding energy footprint. Similarly, investigators quantified water-energy tradeoffs in the highly engineered, centralized systems of water and power management, paying no attention to water diversion from agriculture. Most nexus initiatives focused on reviews and data collection of existing knowledge and relevant facts, but unfortunately lacked a conceptual and mathematical framework that can integrate all the gathered knowledge and account for multiple interactions, feedbacks, or natural processes that occur across all three domains of the nexus. Here, we present an integrated conceptual and mathematical framework (roadmap) for the nexus. This framework is driven by spatiotemporal demands for water, energy, and food to be satisfied by resource management of the three domains, envisioned as a stepwise process, with each step requiring inputs from the three nexus domains and creating waste products. The efficiency of each step, combined with mass balances, create the linkages and feedback loops within the nexus. Such an approach allows for a compact, single representation of the 'nexus equation' that generally represents all interactions, material pathways, feedback loops and embedded resource echoes.

Fuel from Tobacco and Arundo Donax: Synthetic Crop for Direct Drop-in Biofuel Production through Re-routing the Photorespiration Intermediates and Engineering Terpenoid Pathways

DOE Office of Scientific and Technical Information (OSTI.GOV)

None

PETRO Project: Biofuels offer renewable alternatives to petroleum-based fuels that reduce net greenhouse gas emissions to nearly zero. However, traditional biofuels production is limited not only by the small amount of solar energy that plants convert through photosynthesis into biological materials, but also by inefficient processes for converting these biological materials into fuels. Farm-ready, non-food crops are needed that produce fuels or fuel-like precursors at significantly lower costs with significantly higher productivity. To make biofuels cost-competitive with petroleum-based fuels, biofuels production costs must be cut in half.

Wet granular materials

NASA Astrophysics Data System (ADS)

Mitarai, Namiko; Nori, Franco

2006-04-01

Most studies on granular physics have focused on dry granular media, with no liquids between the grains. However, in geology and many real world applications (e.g. food processing, pharmaceuticals, ceramics, civil engineering, construction, and many industrial applications), liquid is present between the grains. This produces inter-grain cohesion and drastically modifies the mechanical properties of the granular media (e.g. the surface angle can be larger than 90 degrees). Here we present a review of the mechanical properties of wet granular media, with particular emphasis on the effect of cohesion. We also list several open problems that might motivate future studies in this exciting but mostly unexplored field.

Burnishing Techniques Strengthen Hip Implants

NASA Technical Reports Server (NTRS)

2010-01-01

In the late 1990s, Lambda Research Inc., of Cincinnati, Ohio, received Small Business Innovation Research (SBIR) awards from Glenn Research Center to demonstrate low plasticity burnishing (LPB) on metal engine components. By producing a thermally stable deep layer of compressive residual stress, LPB significantly strengthened turbine alloys. After Lambda patented the process, the Federal Aviation Administration accepted LPB for repair and alteration of commercial aircraft components, the U.S. Department of Energy found LPB suitable for treating nuclear waste containers at Yucca Mountain. Data from the U.S. Food and Drug Administration confirmed LPB to completely eliminate the occurrence of fretting fatigue failures in modular hip implants.

Chemistry teaching in the new degrees of Agricultural Engineering

NASA Astrophysics Data System (ADS)

Arce, Augusto; Tarquis, Ana Maria; Castellanos, Maria Teresa; Requejo, Maria Isabel; Cartagena, Maria Carmen

2013-04-01

The academic year 2011-12 is the second one implementing Bologna process in ETSI at the subjects of Agricultural Chemistry I and Chemistry II in the new four Degrees: Graduate in Engineering and Agricultural Science, Food Engineering Graduate, Graduate Environmental and engineering Graduate in Biotechnology, for it has been necessary to design and implement new interactive methodologies in the teaching-learning process based on the use of the virtual platform of the UPM, implement new evaluation systems that promote continued participation active student and the development of educational materials to support the subjects of chemistry designed new degrees within the EEES. In addition to the above actions, an assessment test prior chemistry knowledge has been made to all students who enter into Agricultural Grades, improving laboratory practices and the comparative study of academic obtained by the students of the new grades in the subjects of chemistry during the year 2011-12 compared to the 2010-11 academic year. More than 15,000 data have showed a good correlation between the student's prior knowledge, the level test performed, test scores, the overall success rate of the course and the abandonment of the different degrees. Academic results show a higher percentage of students enrolled and presented on a greater number of passes on students enrolled in the 2011-12 academic year for students enrolled in the previous academic year. The improved results have influenced the actions taken and the level of knowledge with students entering. Finally, we propose possible solutions to fix these results in future courses, aiming to improve the degree of efficiency, success and significant absenteeism in the first year as it will condition the dropout rate of these new degrees. Acknowledgements: Proyecto de Innovación Educativa N° IE02054-11/12 UPM. 2012.

A Multidimensional Approach to Examine Student Interdisciplinary Learning in Science and Engineering in Higher Education

ERIC Educational Resources Information Center

Spelt, Elisabeth Jacoba Hendrika; Luning, Pieternelleke Arianne; van Boekel, Martinus A. J. S.; Mulder, Martin

2017-01-01

Preparing science and engineering students to work in interdisciplinary teams necessitates research on teaching and learning of interdisciplinary thinking. A multidimensional approach was taken to examine student interdisciplinary learning in a master course on food quality management. The collected 615 student experiences were analysed for the…

Expedition 11 Science Officer and Flight Engineer John Phillips in Node 1/Unity

NASA Image and Video Library

2005-04-17

ISS011-E-05161 (17 April 2005) --- Astronaut John L. Phillips, Expedition 11 NASA ISS science officer and flight engineer, uses the ISS wet/dry vacuum cleaner assembly to catch floating debris from the top of a food can in the Unity node of the International Space Station (ISS).

78 FR 10620 - Draft Environmental Assessment and Preliminary Finding of No Significant Impact Concerning a...

Federal Register 2010, 2011, 2012, 2013, 2014

2013-02-14

... Engineered Atlantic Salmon; Extension of Comment Period AGENCY: Food and Drug Administration, HHS. ACTION... genetically engineered (GE) Atlantic salmon and a preliminary finding of no significant impact (FONSI) for... salmon and a preliminary FONSI for those specific conditions of use. Comments on the draft EA and FONSI...

Engineering Ligninolytic Consortium for Bioconversion of Lignocelluloses to Ethanol and Chemicals.

PubMed

Bilal, Muhammad; Nawaz, Muhammad Zohaib; Iqbal, Hafiz M N; Hou, Jialin; Mahboob, Shahid; Al-Ghanim, Khalid A; Cheng, Hairong

2018-01-01

Rising environmental concerns and recent global scenario of cleaner production and consumption are leading to the design of green industrial processes to produce alternative fuels and chemicals. Although bioethanol is one of the most promising and eco-friendly alternatives to fossil fuels yet its production from food and feed has received much negative criticism. The main objective of this study was to present the noteworthy potentialities of lignocellulosic biomass as an enormous and renewable biological resource. The particular focus was also given on engineering ligninolytic consortium for bioconversion of lignocelluloses to ethanol and chemicals on sustainable and environmentally basis. Herein, an effort has been made to extensively review, analyze and compile salient information related to the topic of interest. Several authentic bibliographic databases including PubMed, Scopus, Elsevier, Springer, Bentham Science and other scientific databases were searched with utmost care, and inclusion/ exclusion criterion was adopted to appraise the quality of retrieved peer-reviewed research literature. Bioethanol production from lignocellulosic biomass can largely satisfy the possible inconsistency of first-generation ethanol since it utilizes inedible lignocellulosic feedstocks, primarily sourced from agriculture and forestry wastes. Two major polysaccharides in lignocellulosic biomass namely, cellulose and hemicellulose constitute a complex lignocellulosic network by connecting with lignin, which is highly recalcitrant to depolymerization. Several attempts have been made to reduce the cost involved in the process through improving the pretreatment process. While, the ligninolytic enzymes of white rot fungi (WRF) including laccase, lignin peroxidase (LiP), and manganese peroxidase (MnP) have appeared as versatile biocatalysts for delignification of several lignocellulosic residues. The first part of the review is mainly focused on engineering ligninolytic consortium. In the second part, WRF and its unique ligninolytic enzyme-based bio-delignification of lignocellulosic biomass, enzymatic hydrolysis, and fermentation of hydrolyzed feedstock are discussed. The metabolic engineering, enzymatic engineering, synthetic biology aspects for ethanol production and platform chemicals production are comprehensively reviewed in the third part. Towards the end information is also given on futuristic viewpoints. In conclusion, given the present unpredicted scenario of energy and fuel crisis accompanied by global warming, lignocellulosic bioethanol holds great promise as an alternative to petroleum. Apart from bioethanol, the simultaneous production of other value-added products may improve the economics of lignocellulosic bioethanol bioconversion process. Copyright© Bentham Science Publishers; For any queries, please email at epub@benthamscience.org.

Validation of gamma irradiator controls for quality and regulatory compliance

NASA Astrophysics Data System (ADS)

Harding, Rorry B.; Pinteric, Francis J. A.

1995-09-01

Since 1978 the U.S. Food and Drug Administration (FDA) has had both the legal authority and the Current Good Manufacturing Practice (CGMP) regulations in place to require irradiator owners who process medical devices to produce evidence of Irradiation Process Validation. One of the key components of Irradiation Process Validation is the validation of the irradiator controls. However, it is only recently that FDA audits have focused on this component of the process validation. What is Irradiator Control System Validation? What constitutes evidence of control? How do owners obtain evidence? What is the irradiator supplier's role in validation? How does the ISO 9000 Quality Standard relate to the FDA's CGMP requirement for evidence of Control System Validation? This paper presents answers to these questions based on the recent experiences of Nordion's engineering and product management staff who have worked with several US-based irradiator owners. This topic — Validation of Irradiator Controls — is a significant regulatory compliance and operations issue within the irradiator suppliers' and users' community.

Is the degree of food processing and convenience linked with the nutritional quality of foods purchased by US households?1234

PubMed Central

Mendez, Michelle A

2015-01-01

Background: “Processed foods” are defined as any foods other than raw agricultural commodities and can be categorized by the extent of changes occurring in foods as a result of processing. Conclusions about the association between the degree of food processing and nutritional quality are discrepant. Objective: We aimed to determine 2000–2012 trends in the contribution of processed and convenience food categories to purchases by US households and to compare saturated fat, sugar, and sodium content of purchases across levels of processing and convenience. Design: We analyzed purchases of consumer packaged goods for 157,142 households from the 2000–2012 Homescan Panel. We explicitly defined categories for classifying products by degree of industrial processing and separately by convenience of preparation. We classified >1.2 million products through use of barcode-specific descriptions and ingredient lists. Median saturated fat, sugar, and sodium content and the likelihood that purchases exceeded maximum daily intake recommendations for these components were compared across levels of processing or convenience by using quantile and logistic regression. Results: More than three-fourths of energy in purchases by US households came from moderately (15.9%) and highly processed (61.0%) foods and beverages in 2012 (939 kcal/d per capita). Trends between 2000 and 2012 were stable. When classifying foods by convenience, ready-to-eat (68.1%) and ready-to-heat (15.2%) products supplied the majority of energy in purchases. The adjusted proportion of household-level food purchases exceeding 10% kcal from saturated fat, 15% kcal from sugar, and 2400 mg sodium/2000 kcal simultaneously was significantly higher for highly processed (60.4%) and ready-to-eat (27.1%) food purchases than for purchases of less-processed foods (5.6%) or foods requiring cooking/preparation (4.9%). Conclusions: Highly processed food purchases are a dominant, unshifting part of US purchasing patterns, but highly processed foods may have higher saturated fat, sugar, and sodium content than less-processed foods. Wide variation in nutrient content suggests food choices within categories may be important. PMID:25948666

Adaptive Response and Tolerance to Acetic Acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A Physiological Genomics Perspective.

PubMed

Palma, Margarida; Guerreiro, Joana F; Sá-Correia, Isabel

2018-01-01

Acetic acid is an important microbial growth inhibitor in the food industry; it is used as a preservative in foods and beverages and is produced during normal yeast metabolism in biotechnological processes. Acetic acid is also a major inhibitory compound present in lignocellulosic hydrolysates affecting the use of this promising carbon source for sustainable bioprocesses. Although the molecular mechanisms underlying Saccharomyces cerevisiae response and adaptation to acetic acid have been studied for years, only recently they have been examined in more detail in Zygosaccharomyces bailii . However, due to its remarkable tolerance to acetic acid and other weak acids this yeast species is a major threat in the spoilage of acidic foods and beverages and considered as an interesting alternative cell factory in Biotechnology. This review paper emphasizes genome-wide strategies that are providing global insights into the molecular targets, signaling pathways and mechanisms behind S. cerevisiae and Z. bailii tolerance to acetic acid, and extends this information to other weak acids whenever relevant. Such comprehensive perspective and the knowledge gathered in these two yeast species allowed the identification of candidate molecular targets, either for the design of effective strategies to overcome yeast spoilage in acidic foods and beverages, or for the rational genome engineering to construct more robust industrial strains. Examples of successful applications are provided.

Adaptive Response and Tolerance to Acetic Acid in Saccharomyces cerevisiae and Zygosaccharomyces bailii: A Physiological Genomics Perspective

PubMed Central

Palma, Margarida; Guerreiro, Joana F.; Sá-Correia, Isabel

2018-01-01

Acetic acid is an important microbial growth inhibitor in the food industry; it is used as a preservative in foods and beverages and is produced during normal yeast metabolism in biotechnological processes. Acetic acid is also a major inhibitory compound present in lignocellulosic hydrolysates affecting the use of this promising carbon source for sustainable bioprocesses. Although the molecular mechanisms underlying Saccharomyces cerevisiae response and adaptation to acetic acid have been studied for years, only recently they have been examined in more detail in Zygosaccharomyces bailii. However, due to its remarkable tolerance to acetic acid and other weak acids this yeast species is a major threat in the spoilage of acidic foods and beverages and considered as an interesting alternative cell factory in Biotechnology. This review paper emphasizes genome-wide strategies that are providing global insights into the molecular targets, signaling pathways and mechanisms behind S. cerevisiae and Z. bailii tolerance to acetic acid, and extends this information to other weak acids whenever relevant. Such comprehensive perspective and the knowledge gathered in these two yeast species allowed the identification of candidate molecular targets, either for the design of effective strategies to overcome yeast spoilage in acidic foods and beverages, or for the rational genome engineering to construct more robust industrial strains. Examples of successful applications are provided. PMID:29515554

Space Shuttle food galley design concept

NASA Technical Reports Server (NTRS)

Heidelbaugh, N. D.; Smith, M. C.; Fischer, R.; Cooper, B.

1974-01-01

A food galley has been designed for the crew compartment of the NASA Space Shuttle Orbiter. The rationale for the definition of this design was based upon assignment of priorities to each functional element of the total food system. Principle priority categories were assigned in the following order: food quality, nutrition, food packaging, menu acceptance, meal preparation efficiency, total system weight, total system volume, and total power requirements. Hence, the galley was designed using an 'inside-out' approach which first considered the food and related biological functions and subsequently proceeded 'outward' from the food to encompass supporting hardware. The resulting galley is an optimal design incorporating appropriate priorities for trade-offs between biological and engineering constraints. This design approach is offered as a model for the design of life support systems.

Sensory impacts of food-packaging interactions.

PubMed

Duncan, Susan E; Webster, Janet B

2009-01-01

Sensory changes in food products result from intentional or unintentional interactions with packaging materials and from failure of materials to protect product integrity or quality. Resolving sensory issues related to plastic food packaging involves knowledge provided by sensory scientists, materials scientists, packaging manufacturers, food processors, and consumers. Effective communication among scientists and engineers from different disciplines and industries can help scientists understand package-product interactions. Very limited published literature describes sensory perceptions associated with food-package interactions. This article discusses sensory impacts, with emphasis on oxidation reactions, associated with the interaction of food and materials, including taints, scalping, changes in food quality as a function of packaging, and examples of material innovations for smart packaging that can improve sensory quality of foods and beverages. Sensory evaluation is an important tool for improved package selection and development of new materials.

Effects of daily food processing on allergenicity.

PubMed

Cabanillas, Beatriz; Novak, Natalija

2017-08-11

Daily food processing has the potential to alter the allergenicity of foods due to modification of the physico-chemical properties of proteins. The degree of such modifications depends on factors such as processing conditions, type of food considered, allergenic content, etc. The impact of daily food processing like boiling, roasting, frying or baking on food allergenicity have been extensively studied. The influence of other thermal treatments such as microwave heating or pressure cooking on allergenicity has also been analyzed. Non-thermal treatment such as peeling impacts on the allergenic content of certain foods such as fruits. In this review, we give an updated overview of the effects of daily processing treatments on the allergenicity of a wide variety of foods. The different variables that contribute to the modification of food allergenicity due to processing are also reviewed and discussed.

Beyond nutrient-based food indices: a data mining approach to search for a quantitative holistic index reflecting the degree of food processing and including physicochemical properties.

PubMed

Fardet, Anthony; Lakhssassi, Sanaé; Briffaz, Aurélien

2018-01-24

Processing has major impacts on both the structure and composition of food and hence on nutritional value. In particular, high consumption of ultra-processed foods (UPFs) is associated with increased risks of obesity and diabetes. Unfortunately, existing food indices only focus on food nutritional content while failing to consider either food structure or the degree of processing. The objectives of this study were thus to link non-nutrient food characteristics (texture, water activity (a w ), glycemic and satiety potentials (FF), and shelf life) to the degree of processing; search for associations between these characteristics with nutritional composition; search for a holistic quantitative technological index; and determine quantitative rules for a food to be defined as UPF using data mining. Among the 280 most widely consumed foods by the elderly in France, 139 solid/semi-solid foods were selected for textural and a w measurements, and classified according to three degrees of processing. Our results showed that minimally-processed foods were less hyperglycemic, more satiating, had better nutrient profile, higher a w , shorter shelf life, lower maximum stress, and higher energy at break than UPFs. Based on 72 food variables, multivariate analyses differentiated foods according to their degree of processing. Then technological indices including food nutritional composition, a w , FF and textural parameters were tested against technological groups. Finally, a LIM score (nutrients to limit) ≥8 per 100 kcal and a number of ingredients/additives >4 are relevant, but not sufficient, rules to define UPFs. We therefore suggest that food health potential should be first defined by its degree of processing.

An Alternative Chemical Redox Method for the Production of Bispecific Antibodies: Implication in Rapid Detection of Food Borne Pathogens

PubMed Central

Owais, Mohammad; Kazmi, Shadab; Tufail, Saba; Zubair, Swaleha

2014-01-01

Bi-functional antibodies with the ability to bind two unrelated epitopes have remarkable potential in diagnostic and bio-sensing applications. In the present study, bispecific antibodies that recognize human red blood cell (RBC) and the food borne pathogen Listeria monocytogenes (L. monocytogenes) were engineered. The procedure involves initial reduction of a mixture of anti-RBC and anti-Listeria antibodies followed by gradual re-oxidation of the reduced disulphides. This facilitates association of the separated antibody chains and formation of hybrid immunoglobulins with affinity for the L. monocytogenes and human RBC. The bispecific antibodies caused the agglutination of the RBCs only in the presence of L. monocytogenes cells. The agglutination process necessitated the specific presence of L. monocytogenes and the red colored clumps formed were readily visible with naked eyes. The RBC agglutination assay described here provides a remarkably simple approach for the rapid and highly specific screening of various pathogens in their biological niches. PMID:24637674

Consumption of ultra-processed foods and body fat during childhood and adolescence: a systematic review.

PubMed

Costa, Caroline Santos; Del-Ponte, Bianca; Assunção, Maria Cecília Formoso; Santos, Iná Silva

2018-01-01

To review the available literature on the association between consumption of ultra-processed foods and body fat during childhood and adolescence. A systematic review was conducted in the PubMed, Web of Science and LILACS databases. Studies that evaluated the association between consumption of ultra-processed food (exposure) and body fat (outcome) during childhood and adolescence were eligible. Healthy children and adolescents. Twenty-six studies that evaluated groups of ultra-processed foods (such as snacks, fast foods, junk foods and convenience foods) or specific ultra-processed foods (soft drinks/sweetened beverages, sweets, chocolate and ready-to-eat cereals) were selected. Most of the studies (n 15) had a cohort design. Consumption was generally evaluated by means of FFQ or food records; and body composition, by means of double indirect methods (bioelectrical impedance analysis and skinfolds). Most of the studies that evaluated consumption of groups of ultra-processed foods and soft drinks/sweetened beverages found positive associations with body fat. Our review showed that most studies have found positive associations between consumption of ultra-processed food and body fat during childhood and adolescence. There is a need to use a standardized classification that considers the level of food processing to promote comparability between studies.

Food processing by high hydrostatic pressure.

PubMed

Yamamoto, Kazutaka

2017-04-01

High hydrostatic pressure (HHP) process, as a nonthermal process, can be used to inactivate microbes while minimizing chemical reactions in food. In this regard, a HHP level of 100 MPa (986.9 atm/1019.7 kgf/cm 2 ) and more is applied to food. Conventional thermal process damages food components relating color, flavor, and nutrition via enhanced chemical reactions. However, HHP process minimizes the damages and inactivates microbes toward processing high quality safe foods. The first commercial HHP-processed foods were launched in 1990 as fruit products such as jams, and then some other products have been commercialized: retort rice products (enhanced water impregnation), cooked hams and sausages (shelf life extension), soy sauce with minimized salt (short-time fermentation owing to enhanced enzymatic reactions), and beverages (shelf life extension). The characteristics of HHP food processing are reviewed from viewpoints of nonthermal process, history, research and development, physical and biochemical changes, and processing equipment.

Assessment of Greenhouse Gas Control Technology Options within the Energy, Water and Food Nexus

NASA Astrophysics Data System (ADS)

Al-Ansari, Tareq; Korre, Anna; Nie, Zhenggang; Shah, Nilay

2015-04-01

The utilisation of Energy, Water and Food (EWF) resources can be described as a nexus of complex linkages embodied in industrial and natural processes. Food production is one such example of a system that mobilises EWF resources to deliver a product which is highly influenced by the efficiency of the industrial processes contributing to it and the conditions of the surrounding natural environment. Aggregating the utilisation of EWF resources into interconnected sub-systems is necessary for the accurate representation of the system's dynamics in terms of its material flow and resource consumption. The methodology used in this study is an extension of previous work developed regarding nexus analysis (Al-Ansari et al. 2014a, Al-Ansari et al. 2014b). Life cycle assessment (LCA) is used to prepare detailed models of the sub-system components, determine the linkages between the different nexus constituents and evaluate impacts on the natural environment. The nexus system is comprised of water sub-systems represented by a reverse osmosis (RO) desalination process. Energy sub-systems for power generation include models for a combined cycle gas turbine (CCGT) and solar Photovoltaics (PV) energy generation, as well as an amine based CO2 capture process enabling the utilisation of CO2 for the artificial fertilization of crops. The agricultural sub-systems include the production and application of fertilizers and the raising of livestock. A biomass integrated gasification combined cycle (BIGCC) for power generation using waste manure from the livestock sub-system is also included. The objective of this study is to consider a conventional food system in Qatar and enhance its environmental performance by using a nexus approach to examine different scenarios and operating modes. For the Qatar case study, three scenarios and four modes of operation were developed as part of the analysis. The baseline scenario uses fossil fuel to power the entire EWF nexus system using CCGT, the second scenario integrates PV to power the RO units and the third scenario uses solar PV to power the RO and fertilizer production facilities. The second operating mode integrates the BIGCC for power generation and the third mode utilises the gasification by-product biochar for the enhancement of agricultural productivity in addition to the power generated from the BIGCC. The final mode of operation examines the use of CO2 capture technology in the baseline scenario to support fertilization resulting in productivity increases for crops. References: Al-Ansari, T., Korre, A., Nie, Z., Shah, N., "Development of a life cycle assessment model for the analysis of the energy, water and food nexus" Computer Aided Chemical Engineering, 33, (2014), 1039-1044. Al-Ansari, T., Korre, A., Nie, Z., Shah, N., Integrated Modelling of the Energy, Water and Food Nexus to Enhance the Environmental Performance of Food Production Systems, 9th International Conference LCA of Food, San Francisco, USA, 8 - 10 October 2014

Plastid biotechnology for crop production: present status and future perspectives

PubMed Central

Daniell, Henry

2012-01-01

The world population is expected to reach an estimated 9.2 billion by 2050. Therefore, food production globally has to increase by 70% in order to feed the world, while total arable land, which has reached its maximal utilization, may even decrease. Moreover, climate change adds yet another challenge to global food security. In order to feed the world in 2050, biotechnological advances in modern agriculture are essential. Plant genetic engineering, which has created a new wave of global crop production after the first green revolution, will continue to play an important role in modern agriculture to meet these challenges. Plastid genetic engineering, with several unique advantages including transgene containment, has made significant progress in the last two decades in various biotechnology applications including development of crops with high levels of resistance to insects, bacterial, fungal and viral diseases, different types of herbicides, drought, salt and cold tolerance, cytoplasmic male sterility, metabolic engineering, phytoremediation of toxic metals and production of many vaccine antigens, biopharmaceuticals and biofuels. However, useful traits should be engineered via chloroplast genomes of several major crops. This review provides insight into the current state of the art of plastid engineering in relation to agricultural production, especially for engineering agronomic traits. Understanding the bottleneck of this technology and challenges for improvement of major crops in a changing climate are discussed. PMID:21437683

Influence of Moisture Content and Compression Axis on Physico-mechanical Properties of Shorea robusta Seeds

NASA Astrophysics Data System (ADS)

Shashikumar, C.; Pradhan, R. C.; Mishra, S.

2018-06-01

Shorea robusta (Sal) is mainly harvested and processed for its seed oil, which has diverse application in commercial food and non-food based industries. Before extraction of its oil, seeds undergo into various post-harvest unit operations. Physical and mechanical properties play an important role in the handling and other processing activity. In this study influence of moisture content and compression axis of sal seed on physico-mechanical properties were studied and their application are highlighted. The experiments were conducted at five different moisture levels of 6.38, 10.49, 13.63, 17.64, and 21.95% (d.b) at two different orientations. The first orientation is on major axis (LEN) of the seed, and the other orientation is on intermediate or minor axis (WID), which is right angle to the major axis. It was observed that 68% of sal seeds were of medium size group at initial moisture content of 10.49% (d.b). The mean length and width of sal seed was found to be 26.7 mm and 12.8 mm, respectively. It was found that values of hardness, deformation at hardness, deformation at hardness percentage and energy for rupture were higher in minor axis (WID) as compared to the major axis (LEN). The results provide necessary data that may be useful to engineers, scientists, industries in the design of a suitable post-harvest processing machine.

Influence of Moisture Content and Compression Axis on Physico-mechanical Properties of Shorea robusta Seeds

NASA Astrophysics Data System (ADS)

Shashikumar, C.; Pradhan, R. C.; Mishra, S.

2018-02-01

Shorea robusta (Sal) is mainly harvested and processed for its seed oil, which has diverse application in commercial food and non-food based industries. Before extraction of its oil, seeds undergo into various post-harvest unit operations. Physical and mechanical properties play an important role in the handling and other processing activity. In this study influence of moisture content and compression axis of sal seed on physico-mechanical properties were studied and their application are highlighted. The experiments were conducted at five different moisture levels of 6.38, 10.49, 13.63, 17.64, and 21.95% (d.b) at two different orientations. The first orientation is on major axis (LEN) of the seed, and the other orientation is on intermediate or minor axis (WID), which is right angle to the major axis. It was observed that 68% of sal seeds were of medium size group at initial moisture content of 10.49% (d.b). The mean length and width of sal seed was found to be 26.7 mm and 12.8 mm, respectively. It was found that values of hardness, deformation at hardness, deformation at hardness percentage and energy for rupture were higher in minor axis (WID) as compared to the major axis (LEN). The results provide necessary data that may be useful to engineers, scientists, industries in the design of a suitable post-harvest processing machine.

Use of Irradiated Foods

NASA Technical Reports Server (NTRS)

Brynjolfsson, A.

1985-01-01

The safety of irradiated foods is reviewed. Guidelines and regulations for processing irradiated foods are considered. The radiolytic products formed in food when it is irradiated and its wholesomeness is discussed. It is concluded that food irradiation processing is not a panacea for all problems in food processing but when properly used will serve the space station well.

21 CFR 179.39 - Ultraviolet radiation for the processing and treatment of food.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 3 2014-04-01 2014-04-01 false Ultraviolet radiation for the processing and treatment of food. 179.39 Section 179.39 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) IRRADIATION IN THE PRODUCTION, PROCESSING AND HANDLING OF FOOD...

Conducting Closed Habitation Experiments: Experience from the Lunar Mars Life Support Test Project

NASA Technical Reports Server (NTRS)

Barta, Daniel J.; Edeen, Marybeth A.; Henninger, Donald L.

2004-01-01

The Lunar-Mars Life Support Test Project (LMLSTP) was conducted from 1995 through 1997 at the National Aeronautics and Space Administration s (NASA) Johnson Space Center (JSC) to demonstrate increasingly longer duration operation of integrated, closed-loop life support systems that employed biological and physicochemical techniques for water recycling, waste processing, air revitalization, thermal control, and food production. An analog environment for long-duration human space travel, the conditions of isolation and confinement also enabled studies of human factors, medical sciences (both physiology and psychology) and crew training. Four tests were conducted, Phases I, II, IIa and III, with durations of 15, 30,60 and 91 days, respectively. The first phase focused on biological air regeneration, using wheat to generate enough oxygen for one experimental subject. The systems demonstrated in the later phases were increasingly complex and interdependent, and provided life support for four crew members. The tests were conducted using two human-rated, atmospherically-closed test chambers, the Variable Pressure Growth Chamber (VPGC) and the Integrated Life Support Systems Test Facility (ILSSTF). Systems included test articles (the life support hardware under evaluation), human accommodations (living quarters, kitchen, exercise equipment, etc.) and facility systems (emergency matrix system, power, cooling, etc.). The test team was managed by a lead engineer and a test director, and included test article engineers responsible for specific systems, subsystems or test articles, test conductors, facility engineers, chamber operators and engineering technicians, medical and safety officers, and science experimenters. A crew selection committee, comprised of psychologists, engineers and managers involved in the test, evaluated male and female volunteers who applied to be test subjects. Selection was based on the skills mix anticipated for each particular test, and utilized information from psychological and medical testing, data on the knowledge, experience and skills of the applicants, and team building exercises. The design, development, buildup and operation of test hardware and documentation followed the established NASA processes and requirements for test buildup and operation.

Conducting Closed Habitation Experiments: Experience from the Lunar Mars Life Support Test Project

NASA Technical Reports Server (NTRS)

Barta, Daniel J.; Edeen, Marybeth A.; Henninger, Donald L.

2006-01-01

The Lunar-Mars Life Support Test Project (LMLSTP) was conducted from 1995 through 1997 at the National Aeronautics and Space Administration s (NASA) Johnson Space Center (JSC) to demonstrate increasingly longer duration operation of integrated, closed-loop life support systems that employed biological and physicochemical techniques for water recycling, waste processing, air revitalization, thermal control, and food production. An analog environment for long-duration human space travel, the conditions of isolation and confinement also enabled studies of human factors, medical sciences (both physiology and psychology) and crew training. Four tests were conducted, Phases I, II, IIa and III, with durations of 15, 30, 60 and 91 days, respectively. The first phase focused on biological air regeneration, using wheat to generate enough oxygen for one experimental subject. The systems demonstrated in the later phases were increasingly complex and interdependent, and provided life support for four crew members. The tests were conducted using two human-rated, atmospherically-closed test chambers, the Variable Pressure Growth Chamber (VPGC) and the Integrated Life Support Systems Test Facility (ILSSTF). Systems included test articles (the life support hardware under evaluation), human accommodations (living quarters, kitchen, exercise equipment, etc.) and facility systems (emergency matrix system, power, cooling, etc.). The test team was managed by a lead engineer and a test director, and included test article engineers responsible for specific systems, subsystems or test articles, test conductors, facility engineers, chamber operators and engineering technicians, medical and safety officers, and science experimenters. A crew selection committee, comprised of psychologists, engineers and managers involved in the test, evaluated male and female volunteers who applied to be test subjects. Selection was based on the skills mix anticipated for each particular test, and utilized information from psychological and medical testing, data on the knowledge, experience and skills of the applicants, and team building exercises. The design, development, buildup and operation of test hardware and documentation followed the established NASA processes and requirements for test buildup and operation.

Engineering Review Information System

NASA Technical Reports Server (NTRS)

Grems, III, Edward G. (Inventor); Henze, James E. (Inventor); Bixby, Jonathan A. (Inventor); Roberts, Mark (Inventor); Mann, Thomas (Inventor)

2015-01-01

A disciplinal engineering review computer information system and method by defining a database of disciplinal engineering review process entities for an enterprise engineering program, opening a computer supported engineering item based upon the defined disciplinal engineering review process entities, managing a review of the opened engineering item according to the defined disciplinal engineering review process entities, and closing the opened engineering item according to the opened engineering item review.

Effects of chemical, physical, and technological processes on the nature of food allergens.

PubMed

Poms, Roland E; Anklam, Elke

2004-01-01

A review is presented of studies of different processing techniques and their effect on the allergenicity and antigenicity of certain allergenic foods. An overview of investigated technologies is given with regard to their impact on the protein structure and their potential application in the production of hypoallergenic foods. The use of physical processes (such as heating, high pressure, microparticulation, ultrafiltration, and irradiation), chemical processes (such as proteolysis, fermentation, and refining by extraction), and biotechnological approaches, as well as the effects of these processes on individual allergenic foods, are included. Additionally, the implications of food processing for food allergen analysis with respect to food safety assessment and industrial quality control are briefly discussed.

Consumer Awareness and Willingness to Pay for High-Pressure Processing of Ready-to-Eat Food

ERIC Educational Resources Information Center

Hicks, Doris T.; Pivarnik, Lori F.; McDermott, Ryan; Richard, Nicole; Hoover, Dallas G.; Kniel, Kalmia E.

2009-01-01

Commercial, nonthermal processing of food, such as high hydrostatic-pressure processing (HPP), has increased. The safety and quality of foods produced by HPP has not been well communicated to the public. An online, nationwide consumer survey was implemented to assess awareness of alternative food processing technologies, consumer food safety…

Organic food processing: a framework for concept, starting definitions and evaluation.

PubMed

Kahl, Johannes; Alborzi, Farnaz; Beck, Alexander; Bügel, Susanne; Busscher, Nicolaas; Geier, Uwe; Matt, Darja; Meischner, Tabea; Paoletti, Flavio; Pehme, Sirli; Ploeger, Angelika; Rembiałkowska, Ewa; Schmid, Otto; Strassner, Carola; Taupier-Letage, Bruno; Załęcka, Aneta

2014-10-01

In 2007 EU Regulation (EC) 834/2007 introduced principles and criteria for organic food processing. These regulations have been analysed and discussed in several scientific publications and research project reports. Recently, organic food quality was described by principles, aspects and criteria. These principles from organic agriculture were verified and adapted for organic food processing. Different levels for evaluation were suggested. In another document, underlying paradigms and consumer perception of organic food were reviewed against functional food, resulting in identifying integral product identity as the underlying paradigm and a holistic quality view connected to naturalness as consumers' perception of organic food quality. In a European study, the quality concept was applied to the organic food chain, resulting in a problem, namely that clear principles and related criteria were missing to evaluate processing methods. Therefore the goal of this paper is to describe and discuss the topic of organic food processing to make it operational. A conceptual background for organic food processing is given by verifying the underlying paradigms and principles of organic farming and organic food as well as on organic processing. The proposed definition connects organic processing to related systems such as minimal, sustainable and careful, gentle processing, and describes clear principles and related criteria. Based on food examples, such as milk with different heat treatments, the concept and definitions were verified. Organic processing can be defined by clear paradigms and principles and evaluated according criteria from a multidimensional approach. Further work has to be done on developing indicators and parameters for assessment of organic food quality. © 2013 Society of Chemical Industry.

Heparin and related polysaccharides: Synthesis using recombinant enzymes and metabolic engineering

PubMed Central

Suflita, Matthew; Fu, Li; He, Wenqin; Koffas, Mattheos; Linhardt, Robert J.

2015-01-01

Glycosaminoglycans are linear anionic polysaccharides that exhibit a number of important biological and pharmacological activities. The two most prominent members of this class of polysaccharides are heparin/heparan sulfate and the chondroitin sulfates (including dermatan sulfate). These polysaccharides, having complex structures and polydispersity, are biosynthesized in the Golgi of most animal cells. The chemical synthesis of these glycosaminoglycans is precluded by their structural complexity. Today, we depend on food animal tissues for their isolation and commercial production. Ton quantities of these glycosaminoglycans are used annually as pharmaceuticals and nutraceuticals. The variability of animal-sourced glycosaminoglycans, their inherent impurities, the limited availability of source tissues, the poor control of these source materials, and their manufacturing processes, suggest a need for new approaches for their production. Over the past decade there have been major efforts in the biotechnological production of these glycosaminoglycans. This mini-review focuses on the use of recombinant enzymes and metabolic engineering for the production of heparin and chondroitin sulfates. PMID:26219501

Genetic and metabolic engineering for microbial production of poly-γ-glutamic acid.

PubMed

Cao, Mingfeng; Feng, Jun; Sirisansaneeyakul, Sarote; Song, Cunjiang; Chisti, Yusuf

2018-05-28

Poly-γ-glutamic acid (γ-PGA) is a natural biopolymer of glutamic acid. The repeating units of γ-PGA may be derived exclusively from d-glutamic acid, or l-glutamic acid, or both. The monomer units are linked by amide bonds between the α-amino group and the γ-carboxylic acid group. γ-PGA is biodegradable, edible and water-soluble. It has numerous existing and emerging applications in processing of foods, medicines and cosmetics. This review focuses on microbial production of γ-PGA via genetically and metabolically engineered recombinant bacteria. Strategies for improving production of γ-PGA include modification of its biosynthesis pathway, enhancing the production of its precursor (glutamic acid), and preventing loss of the precursor to competing byproducts. These and other strategies are discussed. Heterologous synthesis of γ-PGA in industrial bacterial hosts that do not naturally produce γ-PGA is discussed. Emerging trends and the challenges affecting the production of γ-PGA are reviewed. Copyright © 2018. Published by Elsevier Inc.

Engineered nano particles: Nature, behavior, and effect on the environment.

PubMed

Goswami, Linee; Kim, Ki-Hyun; Deep, Akash; Das, Pallabi; Bhattacharya, Satya Sundar; Kumar, Sandeep; Adelodun, Adedeji A

2017-07-01

Increased application of engineered nano particles (ENPs) in production of various appliances and consumer items is increasing their presence in the natural environment. Although a wide variety of nano particles (NPs) are ubiquitously dispersed in ecosystems, risk assessment guidelines to describe their ageing, direct exposure, and long-term accumulation characteristics are poorly developed. In this review, we describe what is known about the life cycle of ENPs and their impact on natural systems and examine if there is a cohesive relationship between their transformation processes and bio-accessibility in various food chains. Different environmental stressors influence the fate of these particles in the environment. Composition of solid media, pore size, solution chemistry, mineral composition, presence of natural organic matter, and fluid velocity are some environmental stressors that influence the transformation, transport, and mobility of nano particles. Transformed nano particles can reduce cell viability, growth and morphology, enhance oxidative stress, and damage DNA in living organisms. Copyright © 2017 Elsevier Ltd. All rights reserved.

Engineering the Soil Bacterium Pseudomonas putida for Arsenic Methylation

PubMed Central

Chen, Jian; Qin, Jie; Zhu, Yong-Guan; de Lorenzo, Víctor

2013-01-01

Accumulation of arsenic has potential health risks through consumption of food. Here, we inserted the arsenite [As(III)] S-adenosylmethionine methyltransferase (ArsM) gene into the chromosome of Pseudomonas putida KT2440. Recombinant bacteria methylate inorganic arsenic into less toxic organoarsenicals. This has the potential for bioremediation of environmental arsenic and reducing arsenic contamination in food. PMID:23645194

Current Demands for Food-Approved Liposome Nanoparticles in Food and Safety Sector

PubMed Central

Shukla, Shruti; Haldorai, Yuvaraj; Hwang, Seung Kyu; Bajpai, Vivek K.; Huh, Yun Suk; Han, Young-Kyu

2017-01-01

Safety of food is a noteworthy issue for consumers and the food industry. A number of complex challenges associated with food engineering and food industries, including quality food production and safety of the food through effective and feasible means can be explained by nanotechnology. However, nanoparticles have unique physicochemical properties compared to normal macroparticles of the same composition and thus could interact with living system in surprising ways to induce toxicity. Further, few toxicological/safety assessments have been performed on nanoparticles, thereby necessitating further research on oral exposure risk prior to their application to food. Liposome nanoparticles are viewed as attractive novel materials by the food and medical industries. For example, nanoencapsulation of bioactive food compounds is an emerging application of nanotechnology. In several food industrial practices, liposome nanoparticles have been utilized to improve flavoring and nutritional properties of food, and they have been examined for their capacity to encapsulate natural metabolites that may help to protect the food from spoilage and degradation. This review focuses on ongoing advancements in the application of liposomes for food and pharma sector. PMID:29259595

Dietary intake variations from pre-conception to gestational period according to the degree of industrial processing: A Brazilian cohort.

PubMed

Alves-Santos, Nadya Helena; Eshriqui, Ilana; Franco-Sena, Ana Beatriz; Cocate, Paula Guedes; Freitas-Vilela, Ana Amélia; Benaim, Camila; Vaz, Juliana Dos Santos; Castro, Maria Beatriz Trindade; Kac, Gilberto

2016-10-01

To estimate food intake changes from pre-conception to gestational period according to the degree of food processing. Prospective cohort conducted in a public health care center in Rio de Janeiro with Brazilian pregnant women (n = 189). A food frequency questionnaire was applied at the first (5(th)-13(th)) and third (30(th)-36(th)) gestational trimesters. The food items were classified according to characteristics of food processing in four groups: unprocessed/minimally processed foods; sugar/fat; processed foods and ultra-processed foods. The variation of food intake according to the degree of processing between the pre-conception and gestational period was compared using paired Student's t-test. Linear regression models were performed to estimate the association of mother's characteristics on the variation of food group contribution to the total energy intake between periods. Total energy intake was 2415 (SD = 813) in the pre-conception and 2379 (750) kcal in the gestational period. We excluded women who had implausible total energy intake (<600 and >6000 kcal/day). The contribution of unprocessed/minimally processed food group to total energy intake during pregnancy when compared to the pre-conception period was higher [50.5 (14.1) vs. 48.8 (12.4), p-value = 0.048], while the caloric share of ultra-processed food group was lower [41.3 (14.6) vs. 43.1 (12.5), p-value = 0.032]. We observed a negative association of age (p-value = 0.009) and a positive association of pre-pregnancy BMI (p-value = 0.060) with the variation of ultra-processed food intake. Ultra-processed food intake decreased, while minimally/unprocessed food intake slightly increased from the pre-conception to gestational period. These results indicate potential for a larger improvement in the women's diet quality and that nutritional counseling interventions in pregnant women are still needed. Copyright © 2016 Elsevier Ltd. All rights reserved.

Sampling the food processing environment: taking up the cudgel for preventive quality management in food processing environments.

PubMed

Wagner, Martin; Stessl, Beatrix

2014-01-01

The Listeria monitoring program for Austrian cheese factories was established in 1988. The basic idea is to control the introduction of L. monocytogenes into the food processing environment, preventing the pathogen from contaminating the food under processing. The Austrian Listeria monitoring program comprises four levels of investigation, dealing with routine monitoring of samples and consequences of finding a positive sample. Preventive quality control concepts attempt to detect a foodborne hazard along the food processing chain, prior to food delivery, retailing, and consumption. The implementation of a preventive food safety concept provokes a deepened insight by the manufacturers into problems concerning food safety. The development of preventive quality assurance strategies contributes to the national food safety status and protects public health.

Lost in processing? Perceived healthfulness, taste and caloric content of whole and processed organic food.

PubMed

Prada, Marília; Garrido, Margarida V; Rodrigues, David

2017-07-01

The "organic" claim explicitly informs consumers about the food production method. Yet, based on this claim, people often infer unrelated food attributes. The current research examined whether the perceived advantage of organic over conventional food generalizes across different organic food types. Compared to whole organic foods, processed organic foods are less available, familiar and prototypical of the organic food category. In two studies (combined N = 258) we investigated how both organic foods types were perceived in healthfulness, taste and caloric content when compared to their conventional alternatives. Participants evaluated images of both whole (e.g., lettuce) and processed organic food exemplars (e.g., pizza), and reported general evaluations of these food types. The association of these evaluations with individual difference variables - self-reported knowledge and consumption of organic food, and environmental concerns - was also examined. Results showed that organically produced whole foods were perceived as more healthful, tastier and less caloric than those produced conventionally, thus replicating the well-established halo effect of the organic claim in food evaluation. The organic advantage was more pronounced among individuals who reported being more knowledgeable about organic food, consumed it more frequently, and were more environmentally concerned. The advantage of the organic claim for processed foods was less clear. Overall, processed organic (vs. conventional) foods were perceived as tastier, more healthful (Study 1) or equally healthful (Study 2), but also as more caloric. We argue that the features of processed food may modulate the impact of the organic claim, and outline possible research directions to test this assumption. Uncovering the specific conditions in which food claims bias consumer's perceptions and behavior may have important implications for marketing, health and public-policy related fields. Copyright © 2017 Elsevier Ltd. All rights reserved.

The Coast Artillery Journal. Volume 80, Number 2, March-April 1937

DTIC Science & Technology

1937-04-01

prevailed exceedingly upon the earth.-GEN. 7: 9. ~IKnal CurllS PI The papers raised the cry of red tape. were working without regard to hours, food ...Engineers could furnish the steamboats and the river barges needed to transport large quantities of food and sup- plies. Hence they soon found themselves...evacuated, and who therefore had to be furnished food and water. No blame can be attached to the mayor of the city when, foreseeing this emergency, he

Bibliography of Technical Publications, Papers, and List of Patents, October 1985-September 1986

DTIC Science & Technology

1986-11-01

NOTICE For classified documents, follow the procedures in DoD 5200.1-R, Chapter IX or DoD 5220.22-M, " Industrial Security Manual," paragraph 19. For... Industries , Inc. Contract No. DAAK60-83-C-0040. NATICK/TR-85/064L, September 1985 (AD B107 724L). •_ CHEMCAS Volume II: User’s Manual. AMAF Industries ...the food industry . National Food Processors Association Meeting, Washington, DC, May 14, 1986. ... rib FOOD ENGINEERING DIRECTORATE Technical Papers

Comparing different policy scenarios to reduce the consumption of ultra-processed foods in UK: impact on cardiovascular disease mortality using a modelling approach.

PubMed

Moreira, Patricia V L; Baraldi, Larissa Galastri; Moubarac, Jean-Claude; Monteiro, Carlos Augusto; Newton, Alex; Capewell, Simon; O'Flaherty, Martin

2015-01-01

The global burden of non-communicable diseases partly reflects growing exposure to ultra-processed food products (UPPs). These heavily marketed UPPs are cheap and convenient for consumers and profitable for manufacturers, but contain high levels of salt, fat and sugars. This study aimed to explore the potential mortality reduction associated with future policies for substantially reducing ultra-processed food intake in the UK. We obtained data from the UK Living Cost and Food Survey and from the National Diet and Nutrition Survey. By the NOVA food typology, all food items were categorized into three groups according to the extent of food processing: Group 1 describes unprocessed/minimally processed foods. Group 2 comprises processed culinary ingredients. Group 3 includes all processed or ultra-processed products. Using UK nutrient conversion tables, we estimated the energy and nutrient profile of each food group. We then used the IMPACT Food Policy model to estimate reductions in cardiovascular mortality from improved nutrient intakes reflecting shifts from processed or ultra-processed to unprocessed/minimally processed foods. We then conducted probabilistic sensitivity analyses using Monte Carlo simulation. Approximately 175,000 cardiovascular disease (CVD) deaths might be expected in 2030 if current mortality patterns persist. However, halving the intake of Group 3 (processed) foods could result in approximately 22,055 fewer CVD related deaths in 2030 (minimum estimate 10,705, maximum estimate 34,625). An ideal scenario in which salt and fat intakes are reduced to the low levels observed in Group 1 and 2 could lead to approximately 14,235 (minimum estimate 6,680, maximum estimate 22,525) fewer coronary deaths and approximately 7,820 (minimum estimate 4,025, maximum estimate 12,100) fewer stroke deaths, comprising almost 13% mortality reduction. This study shows a substantial potential for reducing the cardiovascular disease burden through a healthier food system. It highlights the crucial importance of implementing healthier UK food policies.

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2012 CFR

2012-07-01

... 40 Protection of Environment 3 2012-07-01 2012-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... emissions from food processing facilities without any accompanying analyses demonstrating that these...

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2014 CFR

2014-07-01

... 40 Protection of Environment 3 2014-07-01 2014-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... emissions from food processing facilities without any accompanying analyses demonstrating that these...

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2011 CFR

2011-07-01

... 40 Protection of Environment 3 2011-07-01 2011-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities... emissions from food processing facilities without any accompanying analyses demonstrating that these...

40 CFR 52.279 - Food processing facilities.

Code of Federal Regulations, 2013 CFR

2013-07-01

... emissions from food processing facilities without any accompanying analyses demonstrating that these... 40 Protection of Environment 3 2013-07-01 2013-07-01 false Food processing facilities. 52.279... (CONTINUED) APPROVAL AND PROMULGATION OF IMPLEMENTATION PLANS California § 52.279 Food processing facilities...

Elementary teachers' mental models of engineering design processes: A comparison of two communities of practice

NASA Astrophysics Data System (ADS)

McMahon, Ann P.

Educating K-12 students in the processes of design engineering is gaining popularity in public schools. Several states have adopted standards for engineering design despite the fact that no common agreement exists on what should be included in the K-12 engineering design process. Furthermore, little pre-service and in-service professional development exists that will prepare teachers to teach a design process that is fundamentally different from the science teaching process found in typical public schools. This study provides a glimpse into what teachers think happens in engineering design compared to articulated best practices in engineering design. Wenger's communities of practice work and van Dijk's multidisciplinary theory of mental models provide the theoretical bases for comparing the mental models of two groups of elementary teachers (one group that teaches engineering and one that does not) to the mental models of design engineers (including this engineer/researcher/educator and professionals described elsewhere). The elementary school teachers and this engineer/researcher/educator observed the design engineering process enacted by professionals, then answered questions designed to elicit their mental models of the process they saw in terms of how they would teach it to elementary students. The key finding is this: Both groups of teachers embedded the cognitive steps of the design process into the matrix of the social and emotional roles and skills of students. Conversely, the engineers embedded the social and emotional aspects of the design process into the matrix of the cognitive steps of the design process. In other words, teachers' mental models show that they perceive that students' social and emotional communicative roles and skills in the classroom drive their cognitive understandings of the engineering process, while the mental models of this engineer/researcher/educator and the engineers in the video show that we perceive that cognitive understandings of the engineering process drive the social and emotional roles and skills used in that process. This comparison of mental models with the process that professional designers use defines a problem space for future studies that investigate how to incorporate engineering practices into elementary classrooms. Recommendations for engineering curriculum development and teacher professional development based on this study are presented.

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 6 2010-04-01 2010-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 6 2011-04-01 2011-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 6 2012-04-01 2012-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 6 2013-04-01 2013-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

21 CFR 500.23 - Thermally processed low-acid foods packaged in hermetically sealed containers.

Code of Federal Regulations, 2014 CFR

2014-04-01

... 21 Food and Drugs 6 2014-04-01 2014-04-01 false Thermally processed low-acid foods packaged in hermetically sealed containers. 500.23 Section 500.23 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT... Administrative Rulings and Decisions § 500.23 Thermally processed low-acid foods packaged in hermetically sealed...

Completion Report on the Corps of Engineers Structural Engineering Conference Held in Portland, Oregon on 23-28 June 1985.

DTIC Science & Technology

1986-03-01

The domes are fabricated from extruded 6061-T6 aluminum, 6 in. deep, wide flange struts, approximately 8 ft long, forming triangular structural...Ice Breaker - snack lines laid out poorly and bar dismantled too quickly. Not a lot of nearby food choices on evening and weekends. 12. Wednesday

75 FR 24711 - Food and Drug Administration Modernization Act of 1997: Modifications to the List of Recognized...

Federal Register 2010, 2011, 2012, 2013, 2014

2010-05-05

... newer version Indicators - Guidance for the Selection, Use and Interpretation of Results I. Tissue Engineering 15-6 15-16 ASTM F2450-09 Standard Guide for Assessing Withdrawn and replaced Microstructure of Polymeric Scaffolds for with newer version Use in Tissue Engineered Medical Products\\1\\ 15-9 15-17 ASTM...

From Science to Business: Preparing Female Scientists and Engineers for Successful Transitions into Entrepreneurship--Summary of a Workshop

ERIC Educational Resources Information Center

Didion, Catherine Jay; Guenther, Rita S.; Gunderson, Victoria

2012-01-01

Scientists, engineers, and medical professionals play a vital role in building the 21st- century science and technology enterprises that will create solutions and jobs critical to solving the large, complex, and interdisciplinary problems faced by society: problems in energy, sustainability, the environment, water, food, disease, and healthcare.…

Using Food Science Demonstrations to Engage Students of All Ages in Science, Technology, Engineering, and Mathematics (STEM)

ERIC Educational Resources Information Center

Schmidt, Shelly J.; Bohn, Dawn M.; Rasmussen, Aaron J.; Sutherland, Elizabeth A.

2012-01-01

The overarching goal of the Science, Technology, Engineering, and Mathematics (STEM) Education Initiative is to foster effective STEM teaching and learning throughout the educational system at the local, state, and national levels, thereby producing science literate citizens and a capable STEM workforce. To contribute to achieving this goal, we…

Is "processed" a four-letter word? The role of processed foods in achieving dietary guidelines and nutrient recommendations.

PubMed

Dwyer, Johanna T; Fulgoni, Victor L; Clemens, Roger A; Schmidt, David B; Freedman, Marjorie R

2012-07-01

This paper, based on the symposium "Is 'Processed' a Four-Letter Word? The Role of Processed Foods in Achieving Dietary Guidelines and Nutrient Recommendations in the U.S." describes ongoing efforts and challenges at the nutrition-food science interface and public health; addresses misinformation about processed foods by showing that processed fruits and vegetables made important dietary contributions (e.g., fiber, folate, potassium, vitamins A and C) to nutrient intake among NHANES 2003-2006 participants, that major sources of vitamins (except vitamin K) were provided by enrichment and fortification and that enrichment and fortification helped decrease the percentage of the population below the Estimated Average Requirement for vitamin A, thiamin, folate, and iron; describes how negative consumer perceptions and consumer confusion about processed foods led to the development of science-based information on food processing and technology that aligns with health objectives; and examines challenges and opportunities faced by food scientists who must balance consumer preferences, federal regulations, and issues surrounding food safety, cost, unintended consequences, and sustainability when developing healthful foods that align with dietary guidelines.

Price and convenience: The influence of supermarkets on consumption of ultra-processed foods and beverages in Brazil.

PubMed

Machado, Priscila Pereira; Claro, Rafael Moreira; Canella, Daniela Silva; Sarti, Flávia Mori; Levy, Renata Bertazzi

2017-09-01

To evaluate the influence of convenience and price of ultra-processed foods and beverages on purchases at supermarkets. The study used data on food and beverage acquisition for household consumption from the Brazilian Household Budget Survey, performed in a random sample of 55,970 households between 2008 and 2009. Foods and beverages were categorized into four groups, according to characteristics of food processing. Retail stores were grouped into supermarkets and other food stores. Proportion of calories from foods and beverages purchased at supermarkets and other food stores, and respective mean prices (R$/1000 kcal), were calculated according to households' geographical and socioeconomic characteristics. Effect of convenience in household purchases at retail stores was expressed by the acquisition of several food items at the same store. The influence of convenience and prices of ultra-processed products on purchases at supermarkets was analyzed using log-log regression model with estimation of elasticity coefficients. The mean prices of foods and beverages purchased at supermarkets were 37% lower in comparison to other food stores. The share of ultra-processed foods and beverages in purchases made at supermarkets was 25% higher than at other food stores. An increase of 1% in prices of ultra-processed food items led to a 0.59% reduction in calorie acquisition at supermarkets (R 2  = 0.75; p < 0.001). On the other hand, an increase of 1% in the number of food items purchased at supermarkets resulted in 1.83% increase in calorie acquisition of ultra-processed foods and beverages (p < 0.001). Convenience and lower relative prices of food items purchased at supermarkets, in comparison to other food stores, are relevant to explain higher share of purchases of ultra-processed foods and beverages at supermarkets. Copyright © 2017 Elsevier Ltd. All rights reserved.

Effects of food processing on polyphenol contents: a systematic analysis using Phenol-Explorer data.

PubMed

Rothwell, Joseph A; Medina-Remón, Alexander; Pérez-Jiménez, Jara; Neveu, Vanessa; Knaze, Viktoria; Slimani, Nadia; Scalbert, Augustin

2015-01-01

The Phenol-Explorer web database (http://www.phenol-explorer.eu) was recently updated with new data on polyphenol retention due to food processing. Here, we analyze these data to investigate the effect of different variables on polyphenol content and make recommendations aimed at refining estimation of intake in epidemiological studies. Data on the effects of processing upon 161 polyphenols compiled for the Phenol-Explorer database were analyzed to investigate the effects of polyphenol structure, food, and process upon polyphenol loss. These were expressed as retention factors (RFs), fold changes in polyphenol content due to processing. Domestic cooking of common plant foods caused considerable losses (median RF = 0.45-0.70), although variability was high. Food storage caused fewer losses, regardless of food or polyphenol (median RF = 0.88, 0.95, 0.92 for ambient, refrigerated, and frozen storage, respectively). The food under study was often a more important determinant of retention than the process applied. Phenol-Explorer data enable polyphenol losses due to processing from many different foods to be rapidly compared. Where experimentally determined polyphenol contents of a processed food are not available, only published RFs matching at least the food and polyphenol of interest should be used when building food composition tables for epidemiological studies. © 2014 The Authors Molecular Nutrition & Food Research Published by Wiley-VCH Verlag GmbH & Co. KGaA.

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2010 CFR

2010-01-01

... 7 Agriculture 9 2010-01-01 2009-01-01 true Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2012 CFR

2012-01-01

... 7 Agriculture 9 2012-01-01 2012-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2011 CFR

2011-01-01

... 7 Agriculture 9 2011-01-01 2011-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2013 CFR

2013-01-01

... 7 Agriculture 9 2013-01-01 2013-01-01 false Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

7 CFR 1000.19 - Commercial food processing establishment.

Code of Federal Regulations, 2014 CFR

2014-01-01

... 7 Agriculture 9 2014-01-01 2013-01-01 true Commercial food processing establishment. 1000.19... FEDERAL MILK MARKETING ORDERS Definitions § 1000.19 Commercial food processing establishment. Commercial food processing establishment means any facility, other than a milk plant, to which fluid milk products...

Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008⁻2014).

PubMed

Rauber, Fernanda; da Costa Louzada, Maria Laura; Steele, Eurídice Martínez; Millett, Christopher; Monteiro, Carlos Augusto; Levy, Renata Bertazzi

2018-05-09

We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008⁻2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs.

Ultra-Processed Food Consumption and Chronic Non-Communicable Diseases-Related Dietary Nutrient Profile in the UK (2008–2014)

PubMed Central

Louzada, Maria Laura da Costa; Millett, Christopher; Monteiro, Carlos Augusto

2018-01-01

We described the contribution of ultra-processed foods in the U.K. diet and its association with the overall dietary content of nutrients known to affect the risk of chronic non-communicable diseases (NCDs). Cross-sectional data from the U.K. National Diet and Nutrition Survey (2008–2014) were analysed. Food items collected using a four-day food diary were classified according to the NOVA system. The average energy intake was 1764 kcal/day, with 30.1% of calories coming from unprocessed or minimally processed foods, 4.2% from culinary ingredients, 8.8% from processed foods, and 56.8% from ultra-processed foods. As the ultra-processed food consumption increased, the dietary content of carbohydrates, free sugars, total fats, saturated fats, and sodium increased significantly while the content of protein, fibre, and potassium decreased. Increased ultra-processed food consumption had a remarkable effect on average content of free sugars, which increased from 9.9% to 15.4% of total energy from the first to the last quintile. The prevalence of people exceeding the upper limits recommended for free sugars and sodium increased by 85% and 55%, respectively, from the lowest to the highest ultra-processed food quintile. Decreasing the dietary share of ultra-processed foods may substantially improve the nutritional quality of diets and contribute to the prevention of diet-related NCDs. PMID:29747447

Cognitive processing of food rewards.

PubMed

Higgs, Suzanne

2016-09-01

Cues associated with tasty foods, such as their smell or taste, are strong motivators of eating, but the power of food cues on behaviour varies from moment to moment and from person to person. Variation in the rewarding value of a food with metabolic state explains why food cues are more attractive when hungry. However, cognitive processes are also important determinants of our responses to food cues. An urge to consume a tempting food may be resisted if, for example, a person has a longer term goal of weight loss. There is also evidence that responses to food cues can be facilitated or inhibited by memory processes. The aim of this review is to add to the literature on cognitive control of eating by reviewing recent evidence on the influence of working memory and episodic memory processes on responses to food cues. It is argued that processing of food information in working memory affects how much attention is paid to food cues in the environment and promotes the motivation to seek out food in the absence of direct contact with food cues. It is further argued that memories of specific recent eating episodes play an important role in directing food choices and influencing when and how much we eat. However, these memory processes are prone to disruption. When this happens, eating behaviour may become more cue-driven and less flexible. In the modern food environment, disruption of cognitive processing of food reward cues may lead to overconsumption and obesity. Copyright © 2015 The Author. Published by Elsevier Ltd.. All rights reserved.

Wanting and liking: Separable components in problematic eating behavior?

PubMed

Polk, Sarah E; Schulte, Erica M; Furman, Celina R; Gearhardt, Ashley N

2017-08-01

Some individuals may have an addictive-like response to certain foods, possibly contributing to problematic eating. Highly processed foods, with added fats and/or refined carbohydrates, are suggested to be most associated with addictive-like eating. The incentive sensitization theory suggests that wanting (e.g. craving) may drive compulsive drug use rather than liking (e.g. enjoyment), but it is unknown whether highly processed foods elicit similar wanting and liking patterns as drugs of abuse, or whether individual differences exist. The current study examines the association of highly processed foods with craving and liking, and whether these relationships differ by food addiction symptomology, cognitive restraint, or body mass index (BMI). Participants (n = 216) reported craving and liking for 35 foods and completed the Yale Food Addiction Scale (YFAS) and Three Factor Eating Questionnaire (TFEQ). Highly processed foods were craved more overall. Craving of highly processed foods was predicted negatively by restraint and positively by YFAS score. Liking of highly processed foods was predicted negatively by restraint and positively by BMI. In conclusion, craving and liking appear distinct with respect to highly processed foods, and may be influenced by addictive-like eating, cognitive restraint, and BMI. This suggests that the incentive sensitization framework may also be relevant for problematic food consumption, especially for individuals reporting food addiction symptoms. Copyright © 2016 Elsevier Ltd. All rights reserved.

Food allergen selective thermal processing regimens may change oral tolerance in infancy.

PubMed

Kosti, R I; Triga, M; Tsabouri, S; Priftis, K N

2013-01-01

Food allergy can be considered a failure in the induction of oral tolerance. Recently, great interest has been focused on understanding the mechanisms and the contributing factors of oral tolerance development, hoping for new definitive interventions in the prevention and treatment of food allergy. Given that food processing may modify the properties and the nature of dietary proteins, several food processing methods could affect the allergenicity of these proteins and consequently may favour oral tolerance induction to food allergic children. Indeed, effective thermal food processing regimens of altering food proteins to reduce allergenicity have been recently reported in the literature. This article is mainly focused on the effect of selective thermal processing regimens on the main infant allergenic foods, with a potential clinical relevance on their allergenicity and therefore on oral tolerance induction. In the light of recent findings, the acquisition of tolerance in younger age and consequently the ability of young children to "outgrow" food allergy could be achieved through the application of selective thermal processing regimens on certain allergenic foods. Therefore, the ability of processed foods to circumvent clinical disease and at the same time to have an impact on the immune system and facilitate tolerance induction could be invaluable as a component of a successful therapeutic strategy. The opening in the new avenues of research in the use of processed foods in clinical practice for the amelioration of the impact on the quality of life of patients and possibly in food allergy prevention is warranted. Copyright © 2012 SEICAP. Published by Elsevier Espana. All rights reserved.

Food processors requirements met by radiation processing

NASA Astrophysics Data System (ADS)

Durante, Raymond W.

2002-03-01

Processing food using irradiation provides significant advantages to food producers by destroying harmful pathogens and extending shelf life without any detectable physical or chemical changes. It is expected that through increased public education, food irradiation will emerge as a viable commercial industry. Food production in most countries involves state of the art manufacturing, packaging, labeling, and shipping techniques that provides maximum efficiency and profit. In the United States, food sales are extremely competitive and profit margins small. Most food producers have heavily invested in equipment and are hesitant to modify their equipment. Meat and poultry producers in particular utilize sophisticated production machinery that processes enormous volumes of product on a continuous basis. It is incumbent on the food irradiation equipment suppliers to develop equipment that can easily merge with existing processes without requiring major changes to either the final food product or the process utilized to produce that product. Before a food producer can include irradiation as part of their food production process, they must be certain the available equipment meets their needs. This paper will examine several major requirements of food processors that will most likely have to be provided by the supplier of the irradiation equipment.

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2010 CFR

2010-10-01

... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2010 CFR

2010-10-01

... 48 Federal Acquisition Regulations System 5 2010-10-01 2010-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2012 CFR

2012-10-01

... 48 Federal Acquisition Regulations System 5 2012-10-01 2012-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2011 CFR

2011-10-01

... 48 Federal Acquisition Regulations System 5 2011-10-01 2011-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 846.302-72 - Frozen processed foods.

Code of Federal Regulations, 2014 CFR

2014-10-01

... 48 Federal Acquisition Regulations System 5 2014-10-01 2014-10-01 false Frozen processed foods... CONTRACT MANAGEMENT QUALITY ASSURANCE Contract Clauses 846.302-72 Frozen processed foods. The contracting officer shall insert the clause at 852.246-72, Frozen processed foods, in solicitations and contracts for...

48 CFR 870.111-5 - Frozen processed food products.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed food... DEPARTMENT SUPPLEMENTARY REGULATIONS SPECIAL PROCUREMENT CONTROLS Controls 870.111-5 Frozen processed food products. (a) The following frozen processed food products must have a label complying with the Federal...

48 CFR 852.246-72 - Frozen processed foods.

Code of Federal Regulations, 2013 CFR

2013-10-01

... 48 Federal Acquisition Regulations System 5 2013-10-01 2013-10-01 false Frozen processed foods. 852.246-72 Section 852.246-72 Federal Acquisition Regulations System DEPARTMENT OF VETERANS AFFAIRS... Frozen processed foods. As prescribed in 846.302-72, insert the following clause: Frozen Processed Foods...

21 CFR 133.173 - Pasteurized process cheese food.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food. 133.173 Section... (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.173 Pasteurized process cheese food. (a)(1) A pasteurized...

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households.

PubMed

Poti, Jennifer M; Mendez, Michelle A; Ng, Shu Wen; Popkin, Barry M

2016-09-01

Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed foods or convenience foods contribute to these inequalities. We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. The 2000-2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and convenience food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and convenience food purchases. Compared with white households, black households had significantly lower purchases of highly processed foods (-4.1% kcal) and RTE convenience foods (-4.9% kcal) and had higher purchases of basic processed foods, particularly cooking oils and sugar (+5.4% kcal), foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (-0.6% kcal) and energy density (-25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and convenience food purchases. In our study, compared with white households, both black and Hispanic households had lower purchases of highly processed and RTE foods, yet had total CPG purchases with differing nutritional quality. Our findings suggest that highly processed convenience foods are associated with, but cannot fully explain, racial/ethnic disparities in the nutritional quality of CPG purchases. © 2016 American Society for Nutrition.

Highly Processed and Ready-to-Eat Packaged Food and Beverage Purchases Differ by Race/Ethnicity among US Households123

PubMed Central

Mendez, Michelle A

2016-01-01

Background: Racial/ethnic disparities in dietary quality persist among Americans, but it is unclear whether highly processed foods or convenience foods contribute to these inequalities. Objective: We examined the independent associations of race/ethnicity with highly processed and ready-to-eat (RTE) food purchases among US households. We determined whether controlling for between-group differences in purchases of these products attenuated associations between race/ethnicity and the nutritional quality of purchases. Methods: The 2000–2012 Homescan Panel followed US households (n = 157,142) that scanned their consumer packaged goods (CPG) food and beverage purchases. By using repeated-measures regression models adjusted for sociodemographic characteristics, we examined time-varying associations of race/ethnicity with processed and convenience food purchases, expressed as a percentage of calories purchased. We estimated associations between race/ethnicity and saturated fat, sugar, or energy density of total purchases with and without adjustment for processed and convenience food purchases. Results: Compared with white households, black households had significantly lower purchases of highly processed foods (–4.1% kcal) and RTE convenience foods (–4.9% kcal) and had higher purchases of basic processed foods, particularly cooking oils and sugar (+5.4% kcal), foods requiring cooking/preparation (+4.5% kcal), and highly processed beverages (+7.1% kcal). Hispanics also had lower purchases of highly processed and RTE foods than whites. Blacks had CPG purchases with significantly higher median sugar (+2.2% kcal) and energy density (+72 kcal/1000 g), whereas Hispanics had purchases with lower saturated fat (–0.6% kcal) and energy density (–25 kcal/1000 g) than whites. Racial/ethnic differences remained significant after adjustment for processed and convenience food purchases. Conclusions: In our study, compared with white households, both black and Hispanic households had lower purchases of highly processed and RTE foods, yet had total CPG purchases with differing nutritional quality. Our findings suggest that highly processed convenience foods are associated with, but cannot fully explain, racial/ethnic disparities in the nutritional quality of CPG purchases. PMID:27466605

Progressively implementation of the new degrees at E.T.S. of Agriculture Engineering and extinction of the earlier degrees

NASA Astrophysics Data System (ADS)

Arce, A.; Caniego, J.; Vazquez, J.; Serrano, A.; Tarquis, A. M.; Cartagena, M. C.

2012-04-01

The Bologna process is to improve the quality of education, mobility, diversity and the competitiveness and involves three fundamental changes: transform of the structure of titles, changing in methods of teaching and implementation of the systems of quality assurance. Once that the new degrees have been implemented with this structure, and began at E.T.S. of Agriculture Engineering (ETSIA) at Madrid from 2010-2011 course, the main aim of this work is to deeply study the changes in teaching methodology as well as progressively implementation of the educational planning of the three new degrees: Engineering and Agronomic Graduate, Food Industry Engineering Graduate and Agro-environmental Graduate. Each one of them presents 240 ECTS with a common first course and will have access to an official Master in Agronomic Engineering. As part as an educational innovation project awarded by the Technical University of Madrid (UPM) to improve educational quality, the second course has been designed with the main objective to continue the educative model implemented last course. This model identifies several teaching activities and represents a proper teaching style at ETSIA-UPM. At the same time, a monitoring and development coordination plans have been established. On the other hand, a procedure to extinguish the earlier plans of Agriculture Engineering was also defined. Other activities related to this Project were the information improvement of the grades, in particular at High Schools centers, improving the processes of reception, counseling and tutoring and mentoring. Likewise, cooperative working workshops and programs to support the teaching of English language were implemented. Satisfaction surveys and opinion polls were done to professors and students involved in first course in order to test several aspects of this project. The students surveys were analyzed taking in account the academic results and their participation in mentoring activities giving a highly satisfactory level. In general, the professors gave the same result although they pointed out certain discontent respect to some circumstances giving some solutions to correct these problems.

Enhancement of efficiency of storage and processing of food raw materials using radiation technologies

DOE Office of Scientific and Technical Information (OSTI.GOV)

Gracheva, A. Yu.; Zav’yalov, M. A.; Ilyukhina, N. V.

The work is dedicated to improvement of efficiency of storage and processing of food raw materials using radiation technologies. International practice of radiation processing of food raw materials is presented and an increase in the consumption of irradiated food products is shown. The prospects of using radiation technologies for the processing of food products in Russia are discussed. The results of studies of radiation effects on various food products and packaging film by γ radiation and accelerated electrons are presented.

The share of ultra-processed foods and the overall nutritional quality of diets in the US: evidence from a nationally representative cross-sectional study.

PubMed

Martínez Steele, Euridice; Popkin, Barry M; Swinburn, Boyd; Monteiro, Carlos A

2017-02-14

Recent population dietary studies indicate that diets rich in ultra-processed foods, increasingly frequent worldwide, are grossly nutritionally unbalanced, suggesting that the dietary contribution of these foods largely determines the overall nutritional quality of contemporaneous diets. Yet, these studies have focused on individual nutrients (one at a time) rather than the overall nutritional quality of the diets. Here we investigate the relationship between the energy contribution of ultra-processed foods in the US diet and its content of critical nutrients, individually and overall. We evaluated dietary intakes of 9,317 participants from 2009 to 2010 NHANES aged 1+ years. Food items were classified into unprocessed or minimally processed foods, processed culinary ingredients, processed foods, and ultra-processed foods. First, we examined the average dietary content of macronutrients, micronutrients, and fiber across quintiles of the energy contribution of ultra-processed foods. Then, we used Principal Component Analysis (PCA) to identify a nutrient-balanced dietary pattern to enable the assessment of the overall nutritional quality of the diet. Linear regression was used to explore the association between the dietary share of ultra-processed foods and the balanced-pattern PCA factor score. The scores were thereafter categorized into tertiles, and their distribution was examined across ultra-processed food quintiles. All models incorporated survey sample weights and were adjusted for age, sex, race/ethnicity, family income, and educational attainment. The average content of protein, fiber, vitamins A, C, D, and E, zinc, potassium, phosphorus, magnesium, and calcium in the US diet decreased significantly across quintiles of the energy contribution of ultra-processed foods, while carbohydrate, added sugar, and saturated fat contents increased. An inverse dose-response association was found between ultra-processed food quintiles and overall dietary quality measured through a nutrient-balanced-pattern PCA-derived factor score characterized by being richer in fiber, potassium, magnesium and vitamin C, and having less saturated fat and added sugars. This study suggests that decreasing the dietary share of ultra-processed foods is a rational and effective way to improve the nutritional quality of US diets.

21 CFR 1271.220 - Processing and process controls.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 8 2010-04-01 2010-04-01 false Processing and process controls. 1271.220 Section 1271.220 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) REGULATIONS UNDER CERTAIN OTHER ACTS ADMINISTERED BY THE FOOD AND DRUG ADMINISTRATION HUMAN CELLS...

Suppliers solve processing problems

USDA-ARS?s Scientific Manuscript database

The year's IFT food expo showcased numerous companies and organizations offering solutions to food processing needs and challenges. From small-scale unit operations to commercial-scale equipment lines, exhibitors highlighted both traditional and novel food processing operations fro food product dev...

[Food prices in Brazil: prefer cooking to ultra-processed foods].

PubMed

Claro, Rafael Moreira; Maia, Emanuella Gomes; Costa, Bruna Vieira de Lima; Diniz, Danielle Pereira

2016-08-29

This study aims to describe the prices of food groups consumed in Brazil considering the nature, extent, and purpose of their processing. Data were obtained from the Brazilian Household Budget Survey for 2008-2009. The mean prices of the groups (natural, cooking ingredients, processed, and ultra-processed) and their respective food subgroups were estimated for Brazil according to income, region, and area. Natural products and cooking ingredients showed lower prices per calorie when compared to the other groups, suggesting an economic advantage to preparing meals at home when compared to replacing them with ultra-processed foods. Families with the highest income paid the highest prices for their food, while families in the Northeast and North regions and rural areas paid the lowest. While fresh foods (meat, milk, fruit, and vegetables) tend to cost more than ultra-processed foods, dry grains (like rice and beans) are a more economical alternative for adopting healthy eating practices.

The principles of high voltage electric field and its application in food processing: A review.

PubMed

Dalvi-Isfahan, Mohsen; Hamdami, Nasser; Le-Bail, Alain; Xanthakis, Epameinondas

2016-11-01

Food processing is a major part of the modern global industry and it will certainly be an important sector of the industry in the future. Several processes for different purposes are involved in food processing aiming at the development of new products by combining and/or transforming raw materials, to the extension of food shelf-life, recovery, exploitation and further use of valuable compounds and many others. During the last century several new food processes have arisen and most of the traditional ones have evolved. The future food factory will require innovative approaches food processing which can combine increased sustainability, efficiency and quality. Herein, the objective of this review is to explore the multiple applications of high voltage electric field (HVEF) and its potentials within the food industry. These applications include processes such as drying, refrigeration, freezing, thawing, extending food shelf- life, and extraction of biocompounds. In addition, the principles, mechanism of action and influence of specific parameters have been discussed comprehensively. Copyright © 2016 Elsevier Ltd. All rights reserved.

Effects of reducing processed culinary ingredients and ultra-processed foods in the Brazilian diet: a cardiovascular modelling study.

PubMed

Moreira, Patrícia Vl; Hyseni, Lirije; Moubarac, Jean-Claude; Martins, Ana Paula B; Baraldi, Larissa G; Capewell, Simon; O'Flaherty, Martin; Guzman-Castillo, Maria

2018-01-01

To estimate the impact of reducing saturated fat, trans-fat, salt and added sugar from processed culinary ingredients and ultra-processed foods in the Brazilian diet on preventing cardiovascular deaths by 2030. A modelling study. Data were obtained from the Brazilian Household Budget Survey 2008/2009. All food items purchased were categorized into food groups according to the NOVA classification. We estimated the energy and nutrient profile of foods then used the IMPACT Food Policy model to estimate the reduction in deaths from CVD up to 2030 in three scenarios. In Scenario A, we assumed that the intakes of saturated fat, trans-fat, salt and added sugar from ultra-processed foods and processed culinary ingredients were reduced by a quarter. In Scenario B, we assumed a reduction of 50 % of the same nutrients in ultra-processed foods and processed culinary ingredients. In Scenario C, we reduced the same nutrients in ultra-processed foods by 75 % and in processed culinary ingredients by 50 %. Approximately 390 400 CVD deaths might be expected in 2030 if current mortality patterns persist. Under Scenarios A, B and C, CVD mortality can be reduced by 5·5, 11·0 and 29·0 %, respectively. The main impact is on stroke with a reduction of approximately 6·0, 12·6 and 32·0 %, respectively. Substantial potential exists for reducing the CVD burden through overall improvements of the Brazilian diet. This might require reducing the penetration of ultra-processed foods by means of regulatory policies, as well as improving the access to and promotion of fresh and minimally processed foods.

Applying Technology Ranking and Systems Engineering in Advanced Life Support

NASA Technical Reports Server (NTRS)

Jones, Harry; Luna, Bernadette (Technical Monitor)

2000-01-01

According to the Advanced Life Support (ALS) Program Plan, the Systems Modeling and Analysis Project (SMAP) has two important tasks: 1) prioritizing investments in ALS Research and Technology Development (R&TD), and 2) guiding the evolution of ALS systems. Investments could be prioritized simply by independently ranking different technologies, but we should also consider a technology's impact on system design. Guiding future ALS systems will require SMAP to consider many aspects of systems engineering. R&TD investments can be prioritized using familiar methods for ranking technology. The first step is gathering data on technology performance, safety, readiness level, and cost. Then the technologies are ranked using metrics or by decision analysis using net present economic value. The R&TD portfolio can be optimized to provide the maximum expected payoff in the face of uncertain future events. But more is needed. The optimum ALS system can not be designed simply by selecting the best technology for each predefined subsystem. Incorporating a new technology, such as food plants, can change the specifications of other subsystems, such as air regeneration. Systems must be designed top-down starting from system objectives, not bottom-up from selected technologies. The familiar top-down systems engineering process includes defining mission objectives, mission design, system specification, technology analysis, preliminary design, and detail design. Technology selection is only one part of systems analysis and engineering, and it is strongly related to the subsystem definitions. ALS systems should be designed using top-down systems engineering. R&TD technology selection should consider how the technology affects ALS system design. Technology ranking is useful but it is only a small part of systems engineering.

Contributions of processed foods to dietary intake in the US from 2003-2008: a report of the Food and Nutrition Science Solutions Joint Task Force of the Academy of Nutrition and Dietetics, American Society for Nutrition, Institute of Food Technologists, and International Food Information Council.

PubMed

Eicher-Miller, Heather A; Fulgoni, Victor L; Keast, Debra R

2012-11-01

Processed foods are an integral part of American diets, but a comparison of the nutrient contribution of foods by level of processing with the recommendations of the Dietary Guidelines for Americans regarding nutrients to encourage or to reduce has not been documented. The mean reported daily dietary intakes of these nutrients and other components were examined among 25,351 participants ≥2 y of age in the 2003-2008 NHANES to determine the contribution of processed food to total intakes. Also examined was the percent contribution of each nutrient to the total reported daily nutrient intake for each of the 5 categories of food that were defined by the level of processing. All processing levels contributed to nutrient intakes, and none of the levels contributed solely to nutrients to be encouraged or solely to food components to be reduced. The processing level was a minor determinant of individual foods' nutrient contribution to the diet and, therefore, should not be a primary factor when selecting a balanced diet.

Enzymatic modification of a model homogalacturonan with the thermally tolerant pectin methylesterase from citrus: I. Nanostructural characterization, enzyme mode of action and effect of pH

USDA-ARS?s Scientific Manuscript database

Methyl ester distribution in pectin homogalacturonan has a major influence on functionality. Enzymatic engineering of pectin nanostructure for tailoring functionality can expand pectin’s role as a food formulating agent and its in situ modification in prepared foods. We report on the mode of action ...

Plant genetics, sustainable agriculture and global food security.

PubMed

Ronald, Pamela

2011-05-01

The United States and the world face serious societal challenges in the areas of food, environment, energy, and health. Historically, advances in plant genetics have provided new knowledge and technologies needed to address these challenges. Plant genetics remains a key component of global food security, peace, and prosperity for the foreseeable future. Millions of lives depend upon the extent to which crop genetic improvement can keep pace with the growing global population, changing climate, and shrinking environmental resources. While there is still much to be learned about the biology of plant-environment interactions, the fundamental technologies of plant genetic improvement, including crop genetic engineering, are in place, and are expected to play crucial roles in meeting the chronic demands of global food security. However, genetically improved seed is only part of the solution. Such seed must be integrated into ecologically based farming systems and evaluated in light of their environmental, economic, and social impacts-the three pillars of sustainable agriculture. In this review, I describe some lessons learned, over the last decade, of how genetically engineered crops have been integrated into agricultural practices around the world and discuss their current and future contribution to sustainable agricultural systems.

Ultra-processed Food Intake and Obesity: What Really Matters for Health-Processing or Nutrient Content?

PubMed

Poti, Jennifer M; Braga, Bianca; Qin, Bo

2017-12-01

The aim of this narrative review was to summarize and critique recent evidence evaluating the association between ultra-processed food intake and obesity. Four of five studies found that higher purchases or consumption of ultra-processed food was associated with overweight/obesity. Additional studies reported relationships between ultra-processed food intake and higher fasting glucose, metabolic syndrome, increases in total and LDL cholesterol, and risk of hypertension. It remains unclear whether associations can be attributed to processing itself or the nutrient content of ultra-processed foods. Only three of nine studies used a prospective design, and the potential for residual confounding was high. Recent research provides fairly consistent support for the association of ultra-processed food intake with obesity and related cardiometabolic outcomes. There is a clear need for further studies, particularly those using longitudinal designs and with sufficient control for confounding, to potentially confirm these findings in different populations and to determine whether ultra-processed food consumption is associated with obesity independent of nutrient content.

Effect of processing technologies on the allergenicity of food products.

PubMed

Jiménez-Saiz, Rodrigo; Benedé, Sara; Molina, Elena; López-Expósito, Iván

2015-01-01

Heat treatment has been used since ancient times for food processing, first to ensure the safety of food and its storage, but also to transform its characteristics (in its raw form) and obtain new textures, flavors, or novel foods. However, the transformation experienced by food components when heated, or processed, can dramatically affect the allergenicity of food, either reducing or increasing it. To date, most of the articles published dealing with the changes in the potential allergenicity of food are focused on heat treatment and the Maillard reaction. However, it is also important to give prominence to other group of new technologies developed nowadays, such as high-pressure processing, microwaves and food irradiation. These techniques are not likely to replace traditional processing methods, but they are becoming attractive for the food industry due to different reasons, and it is expected in the near future to have different products on the market processed with these new technologies at an affordable cost. Moreover, other biochemical modifications, particularly enzymatic cross-linking of proteins, have attracted wide-spread attention and will be considered as well in this review, because of its great opportunities to induce protein modification and thus affect food allergenicity. Together with the effect of processing of food allergens, this review will place special attention on gastroduodenal digestion of processed allergens, which directly affects their allergenicity.

Ultra-processed foods and added sugars in the US diet: evidence from a nationally representative cross-sectional study

PubMed Central

Martínez Steele, Eurídice; Baraldi, Larissa Galastri; Louzada, Maria Laura da Costa; Moubarac, Jean-Claude; Mozaffarian, Dariush; Monteiro, Carlos Augusto

2016-01-01

Objectives To investigate the contribution of ultra-processed foods to the intake of added sugars in the USA. Ultra-processed foods were defined as industrial formulations which, besides salt, sugar, oils and fats, include substances not used in culinary preparations, in particular additives used to imitate sensorial qualities of minimally processed foods and their culinary preparations. Design Cross-sectional study. Setting National Health and Nutrition Examination Survey 2009–2010. Participants We evaluated 9317 participants aged 1+ years with at least one 24 h dietary recall. Main outcome measures Average dietary content of added sugars and proportion of individuals consuming more than 10% of total energy from added sugars. Data analysis Gaussian and Poisson regressions estimated the association between consumption of ultra-processed foods and intake of added sugars. All models incorporated survey sample weights and adjusted for age, sex, race/ethnicity, family income and educational attainment. Results Ultra-processed foods comprised 57.9% of energy intake, and contributed 89.7% of the energy intake from added sugars. The content of added sugars in ultra-processed foods (21.1% of calories) was eightfold higher than in processed foods (2.4%) and fivefold higher than in unprocessed or minimally processed foods and processed culinary ingredients grouped together (3.7%). Both in unadjusted and adjusted models, each increase of 5 percentage points in proportional energy intake from ultra-processed foods increased the proportional energy intake from added sugars by 1 percentage point. Consumption of added sugars increased linearly across quintiles of ultra-processed food consumption: from 7.5% of total energy in the lowest quintile to 19.5% in the highest. A total of 82.1% of Americans in the highest quintile exceeded the recommended limit of 10% energy from added sugars, compared with 26.4% in the lowest. Conclusions Decreasing the consumption of ultra-processed foods could be an effective way of reducing the excessive intake of added sugars in the USA. PMID:26962035

Assessment of a handheld fluorescence imaging device as a visual-aid for detection of food residues on processing surfaces

USDA-ARS?s Scientific Manuscript database

Contamination of food with pathogenic bacteria can lead to foodborne illnesses. Food processing surfaces can serve as a medium for cross-contamination if sanitization procedures are inadequate. Ensuring that food processing surfaces are correctly cleaned and sanitized is important in the food indust...

21 CFR 113.87 - Operations in the thermal processing room.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Operations in the thermal processing room. 113.87 Section 113.87 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION THERMALLY PROCESSED LOW-ACID FOODS PACKAGED IN HERMETICALLY SEALED...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 2 2010-04-01 2010-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

21 CFR 133.174 - Pasteurized process cheese food with fruits, vegetables, or meats.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 2 2011-04-01 2011-04-01 false Pasteurized process cheese food with fruits... HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION CHEESES AND RELATED CHEESE PRODUCTS Requirements for Specific Standardized Cheese and Related Products § 133.174 Pasteurized process cheese food...

The impact of the Bolsa Família Program on food consumption: a comparative study of the southeast and northeast regions of Brazil.

PubMed

Sperandio, Naiara; Rodrigues, Cristiana Tristão; Franceschini, Sylvia do Carmo Castro; Priore, Silvia Eloiza

2017-06-01

The aim of this study was to evaluate the impact of the Bolsa Família Program (PBF) on food consumption in the northeast and southeast regions of Brazil. The database was obtained from the individual food consumption module of the Household Budget Survey conducted in 2008-09. Consumption was assessed through two food records. The food was categorized into four groups: fresh or minimally processed food; culinary ingredients; processed food; and ultra-processed food. To analyze the impact, the propensity score matching method was used, which compares the individual recipients and non-recipients of the PBF in relation to a group of socioeconomic characteristics. After the propensity score was calculated, the impact of the PBF was estimated through the nearest-neighbor matching algorithm. In both regions, more than 60% of the daily total calories consumed by PBF recipients came from foods that had not undergone industrial processing. The recipients of PBF had a low level of consumption of processed and ultra-processed food in both regions, and an increased level of consumption of fresh or minimally processed food in the northeast. The results indicate the importance of adopting intersectoral policies in parallel to the PBF in order to strengthen healthy eating practices.

Extending Synthetic Routes for Oligosaccharides by Enzyme, Substrate and Reaction Engineering

NASA Astrophysics Data System (ADS)

Seibel, Jürgen; Jördening, Hans-Joachim; Buchholz, Klaus

The integration of all relevant tools for bioreaction engineering has been a recent challenge. This approach should notably favor the production of oligo- and polysaccharides, which is highly complex due to the requirements of regio- and stereoselectivity. Oligosaccharides (OS) and polysaccharides (PS) have found many interests in the fields of food, pharmaceuticals, and cosmetics due to different specific properties. Food, sweeteners, and food ingredients represent important sectors where OS are used in major amounts. Increasing attention has been devoted to the sophisticated roles of OS and glycosylated compounds, at cell or membrane surfaces, and their function, e.g., in infection and cancer proliferation. The challenge for synthesis is obvious, and convenient approaches using cheap and readily available substrates and enzymes will be discussed. We report on new routes for the synthesis of oligosaccharides (OS), with emphasis on enzymatic reactions, since they offer unique properties, proceeding highly regio- and stereoselective in water solution, and providing for high yields in general.

The provision of ultra-processed foods and their contribution to sodium availability in Australian long day care centres.

PubMed

O'Halloran, Siobhan A; Lacy, Kathleen E; Woods, Julie; Grimes, Carley A; Campbell, Karen J; Nowson, Caryl A

2018-01-01

To categorize and assess all foods, beverages and ingredients provided over one week at Australian long day care (LDC) centres according to four levels of food processing and to assess the contribution of Na from each level of processing. Cross-sectional. Menus for lunch, morning and afternoon snacks were collected from LDC centres. The level of food processing of all foods, beverages and ingredients was assessed utilizing a four-level food processing classification system: minimally processed (MP), processed culinary ingredients (PCI), processed (P) and ultra-processed (ULP). A total of thirty-five menus (lunch, n 35; snacks, n 70) provided to 1-5-year-old children were collected from seven LDC centres. Proportions of foodstuffs classified as MP, PCI, P and ULP were 54, 10, 15 and 21 %, respectively. All lunches were classified as MP. ULP foods accounted for 6 % of morning snacks; 41 % of afternoon snacks. Mean daily amount of Na provided per child across all centres was 633 (sd 151) mg. ULP foods provided 40 % of Na, followed by P (35 %), MP (23 %) and PCI (2 %). Centres provided foods resulting in a mean total daily Na content that represented 63 % of the recommended Upper Level of Intake for Na in this age group. A significant proportion of ULP snack foods were included, which were the major contributor to total daily Na intake. Replacement of ULP snack foods with MP lower-Na alternatives is recommended.

Extrusion Processing of Raw Food Materials and by-products: A Review.

PubMed

Offiah, Vivian; Kontogiorgos, Vassilis; Falade, Kolawole O

2018-05-22

Extrusion technology has rapidly transformed the food industry with its numerous advantages over other processing methods. It offers a platform for processing different products from various food groups by modifying minor or major ingredients and processing conditions. Although cereals occupy a large portion of the extruded foods market, several other types of raw materials have been used. Extrusion processing of various food groups, including cereals and pseudo cereals, roots and tubers, pulses and oilseeds, fruits and vegetables, and animal products, as well as structural and nutritional changes in these food matrices are reviewed. Value addition by extrusion to food processing wastes and by-products from fruits and vegetables, dairy, meat and seafood, cereals and residues from starch, syrup and alcohol production, and oilseed processing are also discussed. Extrusion presents an economical technology for incorporating food processing residues and by-products back into the food stream. In contemporary scenarios, rising demand for extruded products with functional ingredients, attributed to evolving lifestyles and preferences, have led to innovations in the form, texture, color and content of extruded products. Information presented in this review would be of importance to processors and researchers as they seek to enhance nutritional quality and delivery of extruded products.

Increasing student confidence in technical and professional skills through project based learning

NASA Astrophysics Data System (ADS)

Robinson, Alice L.

This work focuses on developing undergraduate students' technical and professional skills through a project-based spiral curriculum in the Agricultural & Biological Engineering department at Purdue that can be implemented campus wide. Through this curriculum, Purdue engineers will be prepared for leadership roles in responding to the global technological, economic, and societal challenges of the 21st century by exposure to the relationships between engineering and its impacts on real world needs and challenges. Project-based learning uses projects as the focus of instruction and has shown increased understanding, motivation, and confidence through application of engineering principles to real-world problems. The strength of a spiral curriculum is that it continually revisits basic ideas and themes with increasing complexity and sophistication. The proposed spiral curriculum incorporates the target attributes of the Purdue Engineer of 2020 through project based courses during sophomore, junior, and senior year. These courses will build on concepts taught during first year engineering as well. The Engineer of 2020 (NAE and Purdue) target attributes include strong technical and professional skills to solve societal and technological burdens. A prototype course has been developed, taught, and evaluated during the previous two fall semesters in the sophomore level of the Biological and Food Process Engineering curriculum. The target students met 3 hours a week in a traditional lecture setting plus 2 hours a week in a project based lab setting. The control group met only 3 hours a week in a traditional lecture setting. Peer and self assessment results from student surveys show increased confidence in every area surveyed. Focus groups revealed student reactions to the course. Students enjoyed the course but felt it difficult to handle ambiguity with project work. Future work includes course revisions to the content, assessment, and pedagogy of the prototype class, development of the remaining project courses in the curriculum, and increasing graduate student instruction in the courses to gain teaching and leadership experience.

Catchment Engineering: A New Paradigm in Water Management

NASA Astrophysics Data System (ADS)

Quinn, P. F.; Burke, S.; O'Donnell, G. M.; Wilkinson, M.; Jonczyk, J.; Barber, N.; Nicholson, A.; Proactive Team

2011-12-01

Recent catchment initiatives have highlighted the need for new holistic approaches to sustainable water management. Here, a catchment engineering approach seeks to describe catchment 'function' (or role) as the principal driver for evaluating how it should be managed in the future. Catchment engineering does not seek to re-establish a natural system but seeks to work with natural processes in order to engineer landscapes so that multiple benefits accrue. This approach involves quantifying and assessing catchment change and impacts but most importantly suggests an urgent and proactive agenda for future planning. In particular, an interventionist approach to managing hydrological flow pathways across scale is proposed. It is already accepted that future management will require a range of scientific expertise and full engagement with stakeholders, namely the general public and policy makers. This inclusive concept under a catchment engineering agenda forces any consortia to commit to actively changing and perturbing the catchment system and thus learn, in situ, how to manage the environment for collective benefits. The shared cost, the design, the implementation, the evaluation and any subsequent modifications should involve all relevant parties in the consortia. This joint ownership of a 'hands on' interventionist agenda to catchment change is at the core of catchment engineering. In this paper we show a range of catchment engineering projects from the UK that have addressed multi-disciplinary approaches to flooding, pollution and ecosystem management whilst maintaining economic food production. Local scale demonstration activities, led by local champions, have proven to be an effective means of encouraging wider uptake. Catchment engineering is a concept that relies on all relevant parties within a catchment to take responsibility for the water quantity and quality that arises from the catchment. Further, any holistic solution requires a bottom up, problem solving agenda which is facilitated by policy makers and is underpinned by scientific knowledge.

Allergen immunoassays--considerations for use of naturally incurred standards.

PubMed

Taylor, Steve L; Nordlee, Julie A; Niemann, Lynn M; Lambrecht, Debra M

2009-09-01

The enzyme-linked immunosorbent assay (ELISA) offers many advantages for the detection of potentially hazardous allergenic food residues that might become adventitious components of other foods during the course of food production and processing. ELISAs detect proteins, and food allergens are proteins. ELISAs are sufficiently sensitive and specific for detection of food allergen residues. ELISAs can also be produced in formats that are compatible with the industrial food processing environment. However, ELISAs also have disadvantages that should be carefully evaluated and widely recognized. Various food-processing operations can have profound effects on the detectability of allergenic food residues. ELISAs detect intact proteins but protein hydrolysates evade detection in some ELISA formats. The residual proteins present in some ingredients derived from commonly allergenic sources may also not be easily detected with ELISAs because of the nature of the protein residues remaining, e.g. lipophilic. Processing operations can dramatically lower the solubility of proteins. In some food formulations, heat processing, in particular, induces chemical modifications that can affect antibody binding to epitopes in the ELISA. The use of naturally incurred standards where allergenic food residues are incorporated into various representative food matrices and then processed in a manner similar to "real-world" food processing can reveal some of the limitations of allergen ELISAs. Methods for the preparation of naturally incurred standards in chocolate, cookie, muffin, ice cream, pasta, frankfurter, and cream of potato soup are provided as examples.

A comprehensive overview on the micro- and nano-technological encapsulation advances for enhancing the chemical stability and bioavailability of carotenoids.

PubMed

Soukoulis, Christos; Bohn, Torsten

2018-01-02

Carotenoids are lipophilic secondary plant compounds, and their consumption within fruits and vegetables has been positively correlated with a decreased risk of developing several chronic diseases. However, their bioavailability is often compromised due to incomplete release from the food matrix, poor solubility and potential degradation during digestion. In addition, carotenoids in food products are prone to oxidative degradation, not only lowering the nutritional value of the product but also triggering other quality deteriorative changes, such as formation of lipid pro-oxidants (free radicals), development of discolorations or off-flavor defects. Encapsulation refers to a physicochemical process, aiming to entrap an active substance in structurally engineered micro- or nano-systems, in order to develop an effective thermodynamical and physical barrier against deteriorative environmental conditions, such as water vapor, oxygen, light, enzymes or pH. In this context, encapsulation of carotenoids has shown to be a very effective strategy to improve their chemical stability under common processing conditions including storage. In addition, encapsulation may also enhance bioavailability (via influencing bioaccessibility and absorption) of lipophilic bioactives, via modulating their release kinetics from the carrier system, solubility and interfacial properties. In the present paper, it is aimed to present the state of the art of carotenoid microencapsulation in order to enhance storability and bioavailability alike.

Masticatory biomechanics in the rabbit: a multi-body dynamics analysis.

PubMed

Watson, Peter J; Gröning, Flora; Curtis, Neil; Fitton, Laura C; Herrel, Anthony; McCormack, Steven W; Fagan, Michael J

2014-10-06

Multi-body dynamics is a powerful engineering tool which is becoming increasingly popular for the simulation and analysis of skull biomechanics. This paper presents the first application of multi-body dynamics to analyse the biomechanics of the rabbit skull. A model has been constructed through the combination of manual dissection and three-dimensional imaging techniques (magnetic resonance imaging and micro-computed tomography). Individual muscles are represented with multiple layers, thus more accurately modelling muscle fibres with complex lines of action. Model validity was sought through comparing experimentally measured maximum incisor bite forces with those predicted by the model. Simulations of molar biting highlighted the ability of the masticatory system to alter recruitment of two muscle groups, in order to generate shearing or crushing movements. Molar shearing is capable of processing a food bolus in all three orthogonal directions, whereas molar crushing and incisor biting are predominately directed vertically. Simulations also show that the masticatory system is adapted to process foods through several cycles with low muscle activations, presumably in order to prevent rapidly fatiguing fast fibres during repeated chewing cycles. Our study demonstrates the usefulness of a validated multi-body dynamics model for investigating feeding biomechanics in the rabbit, and shows the potential for complementing and eventually reducing in vivo experiments.

Masticatory biomechanics in the rabbit: a multi-body dynamics analysis

PubMed Central

Watson, Peter J.; Gröning, Flora; Curtis, Neil; Fitton, Laura C.; Herrel, Anthony; McCormack, Steven W.; Fagan, Michael J.

2014-01-01

Multi-body dynamics is a powerful engineering tool which is becoming increasingly popular for the simulation and analysis of skull biomechanics. This paper presents the first application of multi-body dynamics to analyse the biomechanics of the rabbit skull. A model has been constructed through the combination of manual dissection and three-dimensional imaging techniques (magnetic resonance imaging and micro-computed tomography). Individual muscles are represented with multiple layers, thus more accurately modelling muscle fibres with complex lines of action. Model validity was sought through comparing experimentally measured maximum incisor bite forces with those predicted by the model. Simulations of molar biting highlighted the ability of the masticatory system to alter recruitment of two muscle groups, in order to generate shearing or crushing movements. Molar shearing is capable of processing a food bolus in all three orthogonal directions, whereas molar crushing and incisor biting are predominately directed vertically. Simulations also show that the masticatory system is adapted to process foods through several cycles with low muscle activations, presumably in order to prevent rapidly fatiguing fast fibres during repeated chewing cycles. Our study demonstrates the usefulness of a validated multi-body dynamics model for investigating feeding biomechanics in the rabbit, and shows the potential for complementing and eventually reducing in vivo experiments. PMID:25121650

StandFood: Standardization of Foods Using a Semi-Automatic System for Classifying and Describing Foods According to FoodEx2

PubMed Central

Eftimov, Tome; Korošec, Peter; Koroušić Seljak, Barbara

2017-01-01

The European Food Safety Authority has developed a standardized food classification and description system called FoodEx2. It uses facets to describe food properties and aspects from various perspectives, making it easier to compare food consumption data from different sources and perform more detailed data analyses. However, both food composition data and food consumption data, which need to be linked, are lacking in FoodEx2 because the process of classification and description has to be manually performed—a process that is laborious and requires good knowledge of the system and also good knowledge of food (composition, processing, marketing, etc.). In this paper, we introduce a semi-automatic system for classifying and describing foods according to FoodEx2, which consists of three parts. The first involves a machine learning approach and classifies foods into four FoodEx2 categories, with two for single foods: raw (r) and derivatives (d), and two for composite foods: simple (s) and aggregated (c). The second uses a natural language processing approach and probability theory to describe foods. The third combines the result from the first and the second part by defining post-processing rules in order to improve the result for the classification part. We tested the system using a set of food items (from Slovenia) manually-coded according to FoodEx2. The new semi-automatic system obtained an accuracy of 89% for the classification part and 79% for the description part, or an overall result of 79% for the whole system. PMID:28587103

StandFood: Standardization of Foods Using a Semi-Automatic System for Classifying and Describing Foods According to FoodEx2.

PubMed

Eftimov, Tome; Korošec, Peter; Koroušić Seljak, Barbara

2017-05-26

The European Food Safety Authority has developed a standardized food classification and description system called FoodEx2. It uses facets to describe food properties and aspects from various perspectives, making it easier to compare food consumption data from different sources and perform more detailed data analyses. However, both food composition data and food consumption data, which need to be linked, are lacking in FoodEx2 because the process of classification and description has to be manually performed-a process that is laborious and requires good knowledge of the system and also good knowledge of food (composition, processing, marketing, etc.). In this paper, we introduce a semi-automatic system for classifying and describing foods according to FoodEx2, which consists of three parts. The first involves a machine learning approach and classifies foods into four FoodEx2 categories, with two for single foods: raw (r) and derivatives (d), and two for composite foods: simple (s) and aggregated (c). The second uses a natural language processing approach and probability theory to describe foods. The third combines the result from the first and the second part by defining post-processing rules in order to improve the result for the classification part. We tested the system using a set of food items (from Slovenia) manually-coded according to FoodEx2. The new semi-automatic system obtained an accuracy of 89% for the classification part and 79% for the description part, or an overall result of 79% for the whole system.

Utilization of food outlets and intake of minimally processed and ultra-processed foods among 7 to 14-year-old schoolchildren. A cross-sectional study.

PubMed

Corrêa, Elizabeth Nappi; Retondario, Anabelle; Alves, Mariane de Almeida; Bricarello, Liliana Paula; Rockenbach, Gabriele; Hinnig, Patrícia de Fragas; Neves, Janaina das; Vasconcelos, Francisco de Assis Guedes de

2018-03-29

Access to food retailers is an environmental determinant that influences what people consume. This study aimed to test the association between the use of food outlets and schoolchildren's intake of minimally processed and ultra-processed foods. This was a cross-sectional study conducted in public and private schools in Florianópolis, state of Santa Catarina, southern Brazil, from September 2012 to June 2013. The sample consisted of randomly selected clusters of schoolchildren aged 7 to 14 years, who were attending 30 schools. Parents or guardians provided socioeconomic and demographic data and answered questions about use of food outlets. Dietary intake was surveyed using a dietary recall questionnaire based on the previous day's intake. The foods or food groups were classified according to the level of processing. Negative binomial regression was used for data analysis. We included 2,195 schoolchildren in the study. We found that buying foods from snack bars or fast-food outlets was associated with the intake frequency of ultra-processed foods among 11-14 years old in an adjusted model (incidence rate ratio, IRR: 1.11; 95% confidence interval, CI: 1.01;1.23). Use of butchers was associated with the intake frequency of unprocessed/minimally processed foods among children 11-14 years old in the crude model (IRR: 1.11; 95% CI: 1.01;1.22) and in the adjusted model (IRR: 1.11; 95% CI: 1.06;1.17). Use of butchers was associated with higher intake of unprocessed/minimally processed foods while use of snack bars or fast-food outlets may have a negative impact on schoolchildren's dietary habits.

Guest editorial, special issue on new food processing technologies and food safety

USDA-ARS?s Scientific Manuscript database

The microflora of foods is very significant to food producers, processors and consumers and the food manufacturers including distributors are responding to consumers’ demand for food products that are safe, fresher and convenient for use. In some cases foods may be improperly processed and/or contam...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2010 CFR

2010-04-01

... 21 Food and Drugs 3 2010-04-01 2009-04-01 true Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2012 CFR

2012-04-01

... 21 Food and Drugs 3 2012-04-01 2012-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2013 CFR

2013-04-01

... 21 Food and Drugs 3 2013-04-01 2013-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

21 CFR 170.19 - Pesticide chemicals in processed foods.

Code of Federal Regulations, 2011 CFR

2011-04-01

... 21 Food and Drugs 3 2011-04-01 2011-04-01 false Pesticide chemicals in processed foods. 170.19 Section 170.19 Food and Drugs FOOD AND DRUG ADMINISTRATION, DEPARTMENT OF HEALTH AND HUMAN SERVICES (CONTINUED) FOOD FOR HUMAN CONSUMPTION (CONTINUED) FOOD ADDITIVES General Provisions § 170.19 Pesticide...

Soviet and American ASTP crew sample candidate food items

NASA Technical Reports Server (NTRS)

1974-01-01

Candidate food items being considered for the joint U.S.-USSR Apollo Soyuz Test Project (ASTP) mission are sampled by three ASTP crewmen in bldg 4 at JSC. They are, left to right, Cosmonaut Valeriy N. Kubasov, engineer on the Soviet ASTP crew; Astronaut Vance D. Brand, command module pilot of the American ASTP crew; and Cosmonaut Aleksey A. Leonov, commander of the Soviet ASTP crew. Kubasov is marking a food rating chart on which the crewmen mark their choices, likes and dislikes of the food being sampled. Brand is drinking orange juice from an accordian-like dispenser. Leonov is eating butter cookies.

Effect of Ultrasound Technology on Food and Nutritional Quality.

PubMed

Ojha, Kumari S; Tiwari, Brijesh K; O'Donnell, Colm P

2018-01-01

Ultrasound technology has been successfully demonstrated for several food processing and preservation applications. The majority of food processing applications reported refer to liquid foods. Ultrasound has been applied to solid foods in some niche applications, e.g., tenderization of meat, mass transfer applications, and drying. Similar to any other technology, ultrasound also has some positive and negative effects on food quality depending on the application and processing conditions employed. This chapter outlines various applications of ultrasound to food and its effect on food and nutritional quality. © 2018 Elsevier Inc. All rights reserved.

50 CFR 260.103 - Operations and operating procedures shall be in accordance with an effective sanitation program.

Code of Federal Regulations, 2010 CFR

2010-10-01

... cause contamination of foods by oil, dust, paint, scale, fumes, grinding materials, decomposed food... partially processed food ingredients shall not be stacked in such manner as to permit contamination of the... PROCESSED FISHERY PRODUCTS, PROCESSED PRODUCTS THEREOF, AND CERTAIN OTHER PROCESSED FOOD PRODUCTS INSPECTION...