Food Industry: The industry concerned with processing, preparing, preserving, distributing, and serving of foods and beverages.Food-Processing Industry: The productive enterprises concerned with food processing.Food: Any substances taken in by the body that provide nourishment.Food Microbiology: The presence of bacteria, viruses, and fungi in food and food products. This term is not restricted to pathogenic organisms: the presence of various non-pathogenic bacteria and fungi in cheeses and wines, for example, is included in this concept.Industry: Any enterprise centered on the processing, assembly, production, or marketing of a line of products, services, commodities, or merchandise, in a particular field often named after its principal product. Examples include the automobile, fishing, music, publishing, insurance, and textile industries.Food Labeling: Use of written, printed, or graphic materials upon or accompanying a food or its container or wrapper. The concept includes ingredients, NUTRITIONAL VALUE, directions, warnings, and other relevant information.Food Handling: Any aspect of the operations in the preparation, processing, transport, storage, packaging, wrapping, exposure for sale, service, or delivery of food.Food Preservatives: Substances capable of inhibiting, retarding or arresting the process of fermentation, acidification or other deterioration of foods.Food Inspection: Examination of foods to assure wholesome and clean products free from unsafe microbes or chemical contamination, natural or added deleterious substances, and decomposition during production, processing, packaging, etc.Food Analysis: Measurement and evaluation of the components of substances to be taken as FOOD.Health Food: A non-medical term defined by the lay public as a food that has little or no preservatives, which has not undergone major processing, enrichment or refinement and which may be grown without pesticides. (from Segen, The Dictionary of Modern Medicine, 1992)Food Supply: The production and movement of food items from point of origin to use or consumption.Food Technology: The application of knowledge to the food industry.Tobacco Industry: The aggregate business enterprise of agriculture, manufacture, and distribution related to tobacco and tobacco-derived products.Food Additives: Substances which are of little or no nutritive value, but are used in the processing or storage of foods or animal feed, especially in the developed countries; includes ANTIOXIDANTS; FOOD PRESERVATIVES; FOOD COLORING AGENTS; FLAVORING AGENTS; ANTI-INFECTIVE AGENTS (both plain and LOCAL); VEHICLES; EXCIPIENTS and other similarly used substances. Many of the same substances are PHARMACEUTIC AIDS when added to pharmaceuticals rather than to foods.Food Contamination: The presence in food of harmful, unpalatable, or otherwise objectionable foreign substances, e.g. chemicals, microorganisms or diluents, before, during, or after processing or storage.Legislation, Food: Laws and regulations concerned with industrial processing and marketing of foods.Nitrogen Compounds: Inorganic compounds that contain nitrogen as an integral part of the molecule.Drug Industry: That segment of commercial enterprise devoted to the design, development, and manufacture of chemical products for use in the diagnosis and treatment of disease, disability, or other dysfunction, or to improve function.Food Preservation: Procedures or techniques used to keep food from spoiling.Peracetic Acid: A liquid that functions as a strong oxidizing agent. It has an acrid odor and is used as a disinfectant.Disinfectants: Substances used on inanimate objects that destroy harmful microorganisms or inhibit their activity. Disinfectants are classed as complete, destroying SPORES as well as vegetative forms of microorganisms, or incomplete, destroying only vegetative forms of the organisms. They are distinguished from ANTISEPTICS, which are local anti-infective agents used on humans and other animals. (From Hawley's Condensed Chemical Dictionary, 11th ed)Nutrition Policy: Guidelines and objectives pertaining to food supply and nutrition including recommendations for healthy diet.Food Preferences: The selection of one food over another.Listeria monocytogenes: A species of gram-positive, rod-shaped bacteria widely distributed in nature. It has been isolated from sewage, soil, silage, and from feces of healthy animals and man. Infection with this bacterium leads to encephalitis, meningitis, endocarditis, and abortion.Microbial Viability: Ability of a microbe to survive under given conditions. This can also be related to a colony's ability to replicate.Health Promotion: Encouraging consumer behaviors most likely to optimize health potentials (physical and psychosocial) through health information, preventive programs, and access to medical care.Extraction and Processing Industry: The industry concerned with the removal of raw materials from the Earth's crust and with their conversion into refined products.Chemical Industry: The aggregate enterprise of manufacturing and technically producing chemicals. (From Random House Unabridged Dictionary, 2d ed)Food Habits: Acquired or learned food preferences.Diet: Regular course of eating and drinking adopted by a person or animal.Fermentation: Anaerobic degradation of GLUCOSE or other organic nutrients to gain energy in the form of ATP. End products vary depending on organisms, substrates, and enzymatic pathways. Common fermentation products include ETHANOL and LACTIC ACID.Phenols: Benzene derivatives that include one or more hydroxyl groups attached to the ring structure.Lobbying: A process whereby representatives of a particular interest group attempt to influence governmental decision makers to accept the policy desires of the lobbying organization.United StatesFood Hypersensitivity: Gastrointestinal disturbances, skin eruptions, or shock due to allergic reactions to allergens in food.Genetic Engineering: Directed modification of the gene complement of a living organism by such techniques as altering the DNA, substituting genetic material by means of a virus, transplanting whole nuclei, transplanting cell hybrids, etc.Food Safety: Activities involved in ensuring the safety of FOOD including avoidance of bacterial and other contamination.Fast Foods: Prepared food that is ready to eat or partially prepared food that has a final preparation time of a few minutes or less.Plant Extracts: Concentrated pharmaceutical preparations of plants obtained by removing active constituents with a suitable solvent, which is evaporated away, and adjusting the residue to a prescribed standard.Textile Industry: The aggregate business enterprise of manufacturing textiles. (From Random House Unabridged Dictionary, 2d ed)Conflict of Interest: A situation in which an individual might benefit personally from official or professional actions. It includes a conflict between a person's private interests and official responsibilities in a position of trust. The term is not restricted to government officials. The concept refers both to actual conflict of interest and the appearance or perception of conflict.Food Deprivation: The withholding of food in a structured experimental situation.Temperature: The property of objects that determines the direction of heat flow when they are placed in direct thermal contact. The temperature is the energy of microscopic motions (vibrational and translational) of the particles of atoms.Marketing: Activity involved in transfer of goods from producer to consumer or in the exchange of services.Food, Fortified: Any food that has been supplemented with essential nutrients either in quantities that are greater than those present normally, or which are not present in the food normally. Fortified food includes also food to which various nutrients have been added to compensate for those removed by refinement or processing. (From Segen, Dictionary of Modern Medicine, 1992)Food Services: Functions, equipment, and facilities concerned with the preparation and distribution of ready-to-eat food.United States Food and Drug Administration: An agency of the PUBLIC HEALTH SERVICE concerned with the overall planning, promoting, and administering of programs pertaining to maintaining standards of quality of foods, drugs, therapeutic devices, etc.Food, Genetically Modified: Food derived from genetically modified organisms (ORGANISMS, GENETICALLY MODIFIED).Food Chain: The sequence of transfers of matter and energy from organism to organism in the form of FOOD. Food chains intertwine locally into a food web because most organisms consume more than one type of animal or plant. PLANTS, which convert SOLAR ENERGY to food by PHOTOSYNTHESIS, are the primary food source. In a predator chain, a plant-eating animal is eaten by a larger animal. In a parasite chain, a smaller organism consumes part of a larger host and may itself be parasitized by smaller organisms. In a saprophytic chain, microorganisms live on dead organic matter.Culture Media: Any liquid or solid preparation made specifically for the growth, storage, or transport of microorganisms or other types of cells. The variety of media that exist allow for the culturing of specific microorganisms and cell types, such as differential media, selective media, test media, and defined media. Solid media consist of liquid media that have been solidified with an agent such as AGAR or GELATIN.Occupational Diseases: Diseases caused by factors involved in one's employment.Occupational Exposure: The exposure to potentially harmful chemical, physical, or biological agents that occurs as a result of one's occupation.Public Relations: Relations of an individual, association, organization, hospital, or corporation with the publics which it must take into consideration in carrying out its functions. Publics may include consumers, patients, pressure groups, departments, etc.Bacterial Proteins: Proteins found in any species of bacterium.Hydrogen-Ion Concentration: The normality of a solution with respect to HYDROGEN ions; H+. It is related to acidity measurements in most cases by pH = log 1/2[1/(H+)], where (H+) is the hydrogen ion concentration in gram equivalents per liter of solution. (McGraw-Hill Dictionary of Scientific and Technical Terms, 6th ed)Advertising as Topic: The act or practice of calling public attention to a product, service, need, etc., especially by paid announcements in newspapers, magazines, on radio, or on television. (Random House Unabridged Dictionary, 2d ed)Food, Preserved: Food that has been prepared and stored in a way to prevent spoilage.Rubber: A high-molecular-weight polymeric elastomer derived from the milk juice (LATEX) of HEVEA brasiliensis and other trees and plants. It is a substance that can be stretched at room temperature to at least twice its original length and after releasing the stress, retract rapidly, and recover its original dimensions fully.Propaganda: The deliberate attempt to influence attitudes and beliefs for furthering one's cause or damaging an opponent's cause.

*  Food addiction: Is the food industry creating an epidemic? [Video]

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*  'Self-Regulation' of Food Marketing is More Like Self-Preservation, Says CSPI | Center for Science in the Public...

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*  Local retailers ready for multinational push | Food Industry Analysis | just-food

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*  Adding Nutrients From One Food to Another - The New York Times

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*  Food industry warned on potential costs arising from GM honey ruling

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*  Food industry breaks healthy eating promises | Life and style | The Guardian

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*  Industry offers mixed reaction to legislation | Food Industry News | just-food

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*  Trans Fat Food Industry Response

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Castleberry's Food Company: Castleberry's Food Company was an Augusta, Georgia-based canned food company founded in the 1920s by Clement Stewart Castleberry with the help of his father Clement Lamar Castleberry and closed permanently in March 2008 by the United States Food and Drug Administration.Banquet Foods: Banquet Foods is a subsidiary of ConAgra Foods that sells various food products, including frozen pre-made entrées, meals, and desserts.Pocket petHealth claims on food labels: Health claims on food labels are claims by manufacturers of food products that their food will reduce the risk of developing a disease or condition. For example, it is claimed by the manufacturers of oat cereals that oat bran can reduce cholesterol, which will lower the chances of developing serious heart conditions.Preservative: A preservative is a substance that is added to products such as foods, pharmaceuticals, paints, biological samples, wood, beverages etc. to prevent decomposition by microbial growth or by undesirable chemical changes.Master StrokeHealth food storeFood desert: A food desert is a geographic area where affordable and nutritious food is difficult to obtain, particularly for those without access to an automobile.USDA Defines Food Deserts | American Nutrition Association Some research links food deserts to diet-related health problems and health disparities in affected populations, but this phenomenon has been disputed.Timeline of agriculture and food technology: ==Paleolithic==List of tobacco-related topics: Nicotiana is the genus of herbs and shrubs which is cultivated to produce tobacco products.E350 (food additive): E350 is an EU recognised food additive. It comes in two forms,SAFE FOODSPublic Health Security and Bioterrorism Preparedness Response ActNitrogen trichloridePharmaceutical manufacturing: Drug manufacturing is the process of industrial-scale synthesis of pharmaceutical drugs by pharmaceutical companies. The process of drug manufacturing can be broken down into a series of unit operations, such as milling, granulation, coating, tablet pressing, and others.Charlotte Canning, Countess Canning: Charlotte Canning, Countess Canning (31 March 1817–18 November 1861), one of the most prolific women artists in India, was the wife of Charles Canning, 1st Earl Canning. Two portfolios in the Victoria and Albert Museum in London contain some three hundred and fifty watercolours by her, the result of four major tours in India.Performic acidVirkon: Virkon is a multi-purpose disinfectant. It contains oxone (potassium peroxymonosulfate), sodium dodecylbenzenesulfonate, sulfamic acid, and inorganic buffers.Healthy eating pyramid: The healthy eating pyramid is a nutrition guide developed by the Harvard School of Public Health, suggesting quantities of each food category that a human should eat each day. The healthy eating pyramid is intended to provide a superior eating guide than the widespread food guide pyramid created by the USDA.Listeria monocytogenes: Listeria monocytogenes is the bacterium that causes the infection listeriosis. It is a facultative anaerobic bacterium, capable of surviving in the presence or absence of oxygen.Lifestyle management programme: A lifestyle management programme (also referred to as a health promotion programme, health behaviour change programme, lifestyle improvement programme or wellness programme) is an intervention designed to promote positive lifestyle and behaviour change and is widely used in the field of health promotion.Tidewater (marine services)Advanced Chemical Industries (ACI): ৳ 238 Million http://www.aci-bd.Mayo Clinic Diet: The Mayo Clinic Diet is a diet created by Mayo Clinic. Prior to this, use of that term was generally connected to fad diets which had no association with Mayo Clinic.Lactic acid fermentationAlkylphenolTreaty of the Bogue: The Treaty of the Bogue () was an unequal treaty between China and the United Kingdom, concluded in October 1843 to supplement the previous Treaty of Nanking. The treaty's key provisions granted extraterritoriality and most favored nation status to Britain.List of Parliamentary constituencies in Kent: The ceremonial county of Kent,Elimination diet: An elimination diet is a method of identifying foods that an individual cannot consume without adverse effects. Adverse effects may be due to food allergy, food intolerance, other physiological mechanisms (such as metabolic or toxins), or a combination of these.Chromosome engineering: Chromosome engineering is "the controlled generation of chromosomal deletions, inversions, or translocations with defined endpoints." For: By combining chromosomal translocation, chromosomal inversion,and chromosomal deletion, chromosome engineering has been shown to identify the underlying genes that cause certain diseases in mice.Hungarian Food Safety Office: The Hungarian Food Safety Office (HFSO) was established as the Hungarian partner institution of the European Food Safety Authority (EFSA) in 2003 in conformity with the EU requirements. One of its priority aims is to assess the health risks derived from food and indirectly from feed, to liaise with international and Hungarian authorities, and to communicate with the public on food safety issues.Criticism of fast foodPhytomedicineDoffer: A doffer is someone who removes ("doffs") bobbins, pirns or spindles holding spun fiber such as cotton or wool from a spinning frame and replaces them with empty ones. Historically, spinners, doffers, and sweepers each had separate tasks that were required in the manufacture of spun textiles.Compensatory growth (organism): Compensatory growth, known as catch-up growth and compensatory gain, is an accelerated growth of an organism following a period of slowed development, particularly as a result of nutrient deprivation. The growth may be with respect to weight or length (or height in humans).Permissive temperature: The permissive temperature is the temperature at which a temperature sensitive mutant gene product takes on a normal, functional phenotype.http://www.Health marketing: Health marketing is a new approach to public health that applies traditional marketing principles and theories alongside science-based strategies to prevention, health promotion and health protection. Health marketing is one of the ways through which advancements in medicine and in health-protecting services like insurance are made widely known.Micronutrient Fortification Programs: The 2002 farm bill (P.L.School meal programs in the United States: School meal programs in the United States provide school meals freely, or at a subsidized price, to the children of low income families. These free or reduced meals have the potential to increase household food security, which can improve children's health and expand their educational opportunities.IontocaineAgracetus: The Agracetus Campus of Monsanto Company is the world's largest soybean transformation laboratory. It has over 21,700 employees worldwide, and an annual revenue of USD$11.Microbial food web: The microbial food web refers the combined trophic interactions among microbes in aquatic environments. These microbes include viruses, bacteria, algae, heterotrophic protists (such as ciliates and flagellates).Eagle's minimal essential medium: Eagle's minimal essential medium (EMEM) is a cell culture medium developed by Harry Eagle that can be used to maintain cells in tissue culture.Occupational hygiene: Occupational (or "industrial" in the U.S.Jane Stewart (executive): Anna Jane Stewart (July 2, 1917 – September 7, 1990), also called Jane Stewart Mapes in the press, was an American public relations executive.Horsley, J.Ferric uptake regulator family: In molecular biology, the ferric uptake regulator (FUR) family of proteins includes metal ion uptake regulator proteins. These are responsible for controlling the intracellular concentration of iron in many bacteria.Alkaliphile: Alkaliphiles are a class of extremophilic microbes capable of survival in alkaline (pH roughly 8.5-11) environments, growing optimally around a pH of 10.Advertising Standards Canada: Advertising Standards Canada (ASC) is the advertising industry's non-profit self-regulating body created in 1957 to ensure the integrity and viability of advertising in Canada. The organization includes over 160 advertisers, advertising agencies, media organizations, and suppliers to the advertising sector.Beneful: Beneful is a brand of dog food products by Nestle Purina Petcare that includes wet dog food, dry dog food and dog treats. As of 2012, it was the fourth most popular dog food brand, generating more than $1.Synthetic rubber: Synthetic rubber, invariably a polymer, is any type of artificial elastomer mainly synthesised from petroleum byproducts. An elastomer is a material with the mechanical (or material) property that it can undergo much more elastic deformation under stress than most materials and still return to its previous size without permanent deformation.Westland (Nazi propaganda): This article is about the Nazi propaganda term used for the Netherlands. For other uses, see Westland (disambiguation).

(1/383) Relationship between development of intramuscular connective tissue and toughness of pork during growth of pigs.

We investigated changes in structures and properties of the endomysium and perimysium during development of semitendinosus muscle in relation to the increase in toughness of pork using samples from neonates to 55-mo-old pigs. The shear force value of pork increased linearly until 6 mo of age, and the rate of increase slowed down thereafter. The secondary perimysium thickened owing to an increase in the number and thickness of perimysial sheets consisting of collagen fibers, which became thicker and wavy with the growth of the pigs. This increase in thickness of the secondary perimysium was correlated significantly with the increase in the shear force value (r = .98). The endomysial sheaths became thicker and denser in the muscle of 6-mo-old pigs. Maturation of the endomysium was accompanied by hypertrophy of muscle fibers. The amount of heat-soluble collagen decreased almost linearly, indicating that nonreducible cross-links between collagen molecules were formed throughout chronological aging. We conclude that thickening of the perimysium is closely related to an increase in the toughness of pork during growth of pigs.  (+info)

(2/383) The effect of cyclopiazonic acid on the development of pale, soft, and exudative pork from pigs of defined malignant hyperthermia genotype.

Malignant hyperthermia (MH) and the mycotoxin cyclopiazonic acid (CPA) are each associated with abnormal calcium homeostasis in skeletal muscle, a key underlying factor in the development of pale, soft, and exudative (PSE) pork. To determine whether the natural presence of CPA in livestock feed ingredients contributes to the varying incidence of PSE in the pork industry, various levels of CPA (.1 to 50 mg/kg of diet) were included in the diets of market weight hogs (n = 52) of defined malignant hyperthermia genotype (NN = normal, Nn = a MH carrier, and nn = MH-positive). Animals with two copies of the MH mutation (nn) displayed improved live animal performance compared with NN and Nn animals (increased feed intake, average daily gain, and feed efficiency) but yielded lower quality loin chops as indicated by lower 45-min pH (P<.01), higher Commission Internationale de l'Eclairage (CIE) L* color coordinate values (P<.05), and higher drip losses (P<.01). The effects of CPA varied. In the first feeding trial, conducted under normal outside temperatures (2 degrees C), CPA had no effect (P> .2) on either live animal performance or meat quality. During the second trial, conducted under extreme outside temperatures (-18 degrees C), CPA-dependent reductions (P<.05) in feed intake, average daily gain, and 45-min pH in nn hogs support the possibility of interactions between malignant hyperthermia and dietary CPA on skeletal muscle calcium homeostasis and the development of PSE pork. These results suggest that this interaction may require stressful environmental conditions or the ingestion of CPA doses much higher than occur under natural conditions.  (+info)

(3/383) Analysis and pharmacokinetics of cyclopiazonic acid in market weight pigs.

The pharmacokinetic behavior of cyclopiazonic acid (CPA) was determined in market weight pigs using a competitive indirect ELISA developed for the determination of the mycotoxin in various biological matrices. Sample preparation for corn and skeletal muscle was achieved with a single extraction and recoveries of 53+/-6% over the effective range of the standard curve. The detection limit of CPA was 1 ppb in plasma, which required no extraction, and 20 ppb in corn and skeletal muscle with average intra- and interassay CV of 11 and 23%, respectively. Levels of CPA contamination in corn grown and stored in Michigan were unremarkable compared with published toxicity thresholds; the highest level of CPA found in any sample was 47 ppb. In pigs given a 20-mg i.v. bolus, CPA distributed rapidly among three compartments, with an overall volume of distribution (49 L) nearly equivalent to total body water. Cyclopiazonic acid was eliminated with a half-life of 24 h. Estimates of these pharmacokinetic parameters were supported by the achievement of steady-state plasma CPA levels within 6 d in pigs consuming a diet containing 10 ppm CPA, and by measured concentrations of CPA in plasma (410+/-44 ng/mL) and skeletal muscle (469+/-86 ng/ g). From these and other data, we concluded that the threat of CPA toxicity to livestock from consumption of cereal grains or to humans from consumption of animal products is minimal.  (+info)

(4/383) From a philosopher's perspective, how should animal scientists meet the challenge of contentious issues?

This article reviews how professional ethics can be useful in helping animal scientists meet new responsibilities. The transition to a postindustrial period in animal production signals a shift in the nature of contentious issues that animal producers face. Whereas farm income was once the most controversial issue in animal production, producers and animal scientists now face complex risk issues that have overlapping constituencies. Animal scientists need to develop a professional ethic that will stress open and active debate on these issues. Discussion of these issues must take place in the animal science classroom. The new professional ethic should be based on core values required for scientific research. However, departments and professional societies must develop institutions that will permit the values and methods of rationality and truth seeking to be applied in areas where measurement and experimental method are unlikely to resolve disputes, (i.e., to controversial issues that require public discussion and debate). Several specific proposals for such institution building are discussed.  (+info)

(5/383) Tenderness classification of beef: III. Effect of the interaction between end point temperature and tenderness on Warner-Bratzler shear force of beef longissimus.

The objectives of this experiment were to determine 1) whether end point temperature interacts with tenderness to affect Warner-Bratzler shear force of beef longissimus and 2) if so, what impact that interaction would have on tenderness classification. Warner-Bratzler shear force was determined on longissimus thoracis cooked to either 60, 70, or 80 degrees C after 3 and 14 d of aging from carcasses of 100 steers and heifers. Warner-Bratzler shear force values (3- and 14-d aged steaks pooled) for steaks cooked to 70 degrees C were used to create five tenderness classes. The interaction of tenderness class and end point temperature was significant (P < .05). The increase in Warner-Bratzler shear force as end point temperature increased was greater (P < .05) for less-tender longissimus than more-tender longissimus (Tenderness Class 5 = 5.1, 7.2, and 8.5 kg and Tenderness Class 1 = 2.4, 3.1, and 3.7 kg, respectively, for 60, 70, and 80 degrees C). The slopes of the regressions of Warner-Bratzler shear force of longissimus cooked to 60 or 80 degrees C against Warner-Bratzler shear force of longissimus cooked to 70 degrees C were different (P < .05), providing additional evidence for this interaction. Correlations of Warner-Bratzler shear force of longissimus cooked to 60 or 80 degrees C with Warner-Bratzler shear force of longissimus cooked to 70 degrees C were .90 and .86, respectively. One effect of the interaction of tenderness with end point temperature on tenderness classification was to increase (P < .01) the advantage in shear force of a "Tender" class of beef over "Commodity" beef as end point temperature increased (.24 vs .42 vs .60 kg at 14 d for 60, 70, and 80 degrees C, respectively). When aged 14 d and cooked to 80 degrees C, "Commodity" steaks were six times more likely (P < .01) than "Tender" steaks to have shear force values > or = 5 kg (24 vs 4%). The end point temperature used to conduct tenderness classification did not affect classification accuracy, as long as the criterion for "Tender" was adjusted accordingly. However, cooking steaks to a greater end point temperature than was used for classification may reduce classification accuracy. The beef industry could alleviate the detrimental effects on palatability of consumers cooking beef to elevated degrees of doneness by identifying and marketing "Tender" longissimus.  (+info)

(6/383) Stress tolerance in doughs of Saccharomyces cerevisiae trehalase mutants derived from commercial Baker's yeast.

Accumulation of trehalose is widely believed to be a critical determinant in improving the stress tolerance of the yeast Saccharomyces cerevisiae, which is commonly used in commercial bread dough. To retain the accumulation of trehalose in yeast cells, we constructed, for the first time, diploid homozygous neutral trehalase mutants (Deltanth1), acid trehalase mutants (Deltaath1), and double mutants (Deltanth1 ath1) by using commercial baker's yeast strains as the parent strains and the gene disruption method. During fermentation in a liquid fermentation medium, degradation of intracellular trehalose was inhibited with all of the trehalase mutants. The gassing power of frozen doughs made with these mutants was greater than the gassing power of doughs made with the parent strains. The Deltanth1 and Deltaath1 strains also exhibited higher levels of tolerance of dry conditions than the parent strains exhibited; however, the Deltanth1 ath1 strain exhibited lower tolerance of dry conditions than the parent strain exhibited. The improved freeze tolerance exhibited by all of the trehalase mutants may make these strains useful in frozen dough.  (+info)

(7/383) Inulin and oligofructose: what are they?

Inulin is a term applied to a heterogeneous blend of fructose polymers found widely distributed in nature as plant storage carbohydrates. Oligofructose is a subgroup of inulin, consisting of polymers with a degree of polymerization (DP) +info)

(8/383) Pontiac fever at a sewage treatment plant in the food industry.

BACKGROUND AND OBJECTIVES: During a hot and humid summer period workers became ill with fever and flu-like symptoms after repairing a decanter for sludge concentration at a sewage treatment plant. The work took place over a period of 10 days in a small closed room, while another decanter was in operation and was consequently emitting aerosol to the environment, to which the workers were exposed. The aim of this study was to determine the cause of this outbreak of febrile illness so that additional cases could be prevented. METHODS: All 5 patients were seen and examined in the Department of Occupational Medicine. Furthermore 2 of the workers had recurrent illness and were examined during hospitalization. As Pontiac fever (nonpneumonic legionellosis) was suspected, antibodies to legionellae were measured in blood samples. After positive antibody titers to Legionella pneumophila were found, samples of the sludge were collected for legionellae culture. RESULTS AND CONCLUSIONS: The clinical picture agreed with that described for Pontiac fever, and positive antibody titers to L. pneumophila serogroup 1 were found in blood from all 5 patients. L. pneumophila serogroup 1 was cultured in high amounts from sludge from the decanter. It was concluded that the fever was caused by L. pneumophila emitted to the environment by the uncovered decanter. Procedures for preventing new cases were established.  (+info)

Preservative Market

  • The objective of "Food Preservative industry" report is to enlighten the users with the crucial aspects of global Food Preservative market presenting the fundamental market overview, up-to-date Food Preservative market trends, past, present and forecast data related to the Food Preservative market from 2017-2022. (
  • A complete analysis of the Food Preservative based on definition, product specifications, Food Preservative market gains, key geographic regions and imminent Food Preservative players will drive key business decisions. (
  • Global Food Preservative market report presents a thorough and latest market insights in the form of graphs, pie-charts, tables to provide clear picture of the Food Preservative industry. (
  • Global Food Preservative report is divided into different chunks based on the Food Preservative type, diverse Food Preservative applications, key geographical regions, Food Preservative market share of each player, supply demand ratio, and their production volume. (
  • Further, Global Food Preservative report analyses the development opportunities as well as the threats to the Food Preservative market, business tactics, sales volume and latest developments taking place in Food Preservative. (
  • The complete Food Preservative market is categorized on basis of key manufacturers, various applications, different types and distinct geographical zones. (
  • Type wise analysis divides global Food Preservative market into Natural preservative and Chemical preservative. (
  • Application wise analysis classifies the global Food Preservative market into Meat, Dairy and milk products, Beverages, poultry and seafood and Bakery. (
  • The first section of the Global Food Preservative market report enlists the basic details of the industry based on the fundamental overview of Food Preservative, introduction, major Food Preservative market vendors, their business profile, sales margin, Food Preservative demand and supply scenario and the revenue during 2016 and 2017. (
  • Section number twelve, thirteen, fourteen and fifteen enlists the forecast Food Preservative market data related to development scope, Food Preservative market trends, key vendors, emerging Food Preservative market segments, facts and figures along with useful conclusions, data sources, and Food Preservative appendix. (
  • In conclusion global Food Preservative market report serves as a valuable guide for understanding important Food Preservative industry insights and the company data like latest Food Preservative market statistics, revenue generated from sales, Food Preservative key players analysis and the growth forecasts based on present and past Food Preservative data. (
  • The global food preservative market is estimated to be at $2.5 Billion by 2016, growing at a CAGR of 2.5%, essentially boosted by the fast growth amongst natural preservatives. (
  • The growth in demand of these food items is expected to be major driver for the food preservative market. (
  • Increasing consumer awareness and changing food consumption habit along with increasing population is driving the demand of various segments of food and beverage industry, which in turn, is driving the food preservative market. (

spoilage have been practiced

  • Preservation techniques for prevention of food spoilage have been practiced since ancient times. (
  • Preservation techniques for preventing food spoilage have been practiced since ages. (


  • adds report "Food Preservatives Market by Types, Functions, & Applications, Trends & Global Forecasts (2011 - 2016)" to its store. (
  • The report provides full analysis of the world's leading players in the food preservatives segment, the key ingredients occupying the major shares, with a clear insight and commentary on the developments and trends. (
  • The variety of food preservatives containing organic or natural ingredients are increasing continually at present. (
  • North America and Asia-Pacific together contribute close to 70% in the global food preservatives market. (
  • This report focuses on global food preservatives market. (
  • New York, NY -- ( SBWIRE ) -- 07/06/2016 -- Food preservatives are substances that are added to food to keep it safe and fresh for longer duration of time. (
  • The food preservatives are used across beverages, dairy bakery, snacks, meat and sea food during processing and packing to prevent them any bacterial effects. (
  • Global nature of food sourcing and increasing complexities in the food supply chain have resulted in increasing demand for products and techniques required to prolong the shelf-life of the food product, thus increasing the demand for food preservatives. (
  • Also, the food preservatives are used for different functions such as antimicrobials, antioxidants, chelating agents and enzyme attackers. (
  • Sulphites, Nitrites and Benzoates are three classes of artificial preservatives commonly used in food. (
  • Changing lifestyle and increasing trade of food products across the globe have led to the increasing demand for food preservatives. (
  • Various government bodies and private industries keep proper regulation to maintain the high standards food quality containing preservatives. (
  • This growth is also driven by increasing demand for natural food preservatives in developed markets and continued demand for processed food in emerging markets. (
  • Sensing the increasing reference of consumers towards the natural food products, certain global companies have started replacing artificial food preservatives with the natural preservatives in their food products. (
  • Convenience food products and personal care products have further increased the application area for the food preservatives. (


  • Since the programme includes input from different disciplines: food chemistry, food physics, food microbiology, food process engineering and food quality & design, you will be able to work in different branches of the food industry. (
  • Learn about: Food Technology, Food Preservation, Food Microbiology. (
  • Learn about: Food Hygiene, Agricultural Sciences, Food Microbiology. (
  • Learn about: Organic Farming, Organic Agriculture, Food Microbiology. (
  • Learn about: Food and Nutrition, Food Production, Food Microbiology. (
  • Learn about: Food Nutrition, Food Microbiology, Human Nutrition. (
  • Learn about: India Agriculture, Food Hygiene, Food Microbiology. (


  • Growing population, coupled with concerns on food safety and quality, has driven the food processing industry to invest in research of preservation alternates which not only prevent spoilage and extend shelf life, but are also perceived as being a natural and healthier option. (
  • With the huge market potential and growth, market is likely to witness a shift in the variants and methods of food preservation. (
  • The variants and combination methods used for the preservation are bound to undergo further developments with growing demands and concerns for food safety legislations and regulations. (


  • Sweetener Isomaltose, Food Additive, Isomaltose manufacturer / supplier in China, offering Hot Sale Food Additive Sweetener Isomaltose, Noopept Capsules 10mg/20mg/30mg, Cnidium Lactone Supplier CAS No: 484-12-8 Manufacturer and so on. (


  • India is the world's second largest food producer after China, which shows the potential market for food preservative in Asian country. (


  • Third and fourth section of the report elaborates the Food Preservative details based on product manufacturing regions and Food Preservative revenue generated during 2012-2017. (
  • Fifth, sixth, seventh, eighth and ninth section of the Food Preservative report presents a detailed information stating the major countries and region wise Food Preservative revenue generation during the period from 2012-2017. (
  • Section number ten and eleven lists the Food Preservative applications and market statistics during 2012 to 2017. (


  • food safety hygiene & sanitation, Food adulteration, inspection and regulations. (

North America

  • North America is the largest market for food preservative, followed by Asia-Pacific and Europe. (


  • The online master specialisation Food Technology focuses on the core of food technology: ingredient functionality, sustainable food process engineering and product design. (


  • Details such as the product launch events, Food Preservative industry news, growth drivers, challenges and investment scope have been analyzed at depth in Food Preservative research report. (


  • The changing lifestyles have boosted the demand for convenience foods, in turn driving the preservative segment. (


  • This programme is expected to meet the increasing human resource requirements for food safety and quality management professionals in the agriculture and food sectors. (


  • They are further using this to project their product as 'all-natural' food product thus attracting larger consumer interest. (


  • You will learn how to perform food science research, design food products and improve food production processes. (

market research

  • The library has syndicated reports by leading market research publishers across the globe and also offer customized market research reports for multiple industries. (


  • The second section of the Food Preservative report individually lists the sales revenue of each Food Preservative vendor and their development scenario based on sales revenue. (


  • Graduates of the master Food Technology have excellent career opportunities in the food industry, the government, consultancies, universities or research institutes. (


  • The consumer today is well-educated and aware about the benefits of healthier and natural foods. (
  • There are two types of food preservative: natural and artificial. (


  • The online specialisation is part of the master Food Technology, which is one of the best and most innovative programmes in Europe and worldwide. (
  • Students of the on-campus master Food Technology share their findings about the content of the programme and Christina Kothes tells her story about what it is like to follow an online master. (


  • Globalization and world trade of food products have merged the consumer tendencies and choices. (


  • The growth is also attributed to the growing demands and penetration of the organic food products. (