Food Processing
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Aspartame Studies by Dr. Mercola
Aspartame Studies Health Problem: Brain damage/Cognitive skills disruption/Retardation/Neurochemical changes in the brain/Behavioral and Mood Changes/Problems Reference: http://aspartame.mercola.com/sites/aspartame/studies.aspx 1. Year Published: 1970 Full Reference: Brain Damage in Infant Mice Following Oral Intake of Glutamate, Aspartate, or Cysteine; Nature 1970;227-609-610 Funded By: Washington University Conclusion/Findings: Irreversible degenerative changes and acute neuronal necrosis Hyperlink to Study http://www.nature.com/nature/journal/v227/n5258/pdf/227609b0.pdf 2. Year Published: 2008 Full Reference: Direct and Indirect Cellular Effects of Aspartame on the Brain. European Journal of Clinical Nutrition (2008) 62, 451-462; P. Humphries, E. Pretorius, and H. Naude Funded By: Not known Conclusion/Findings: Excessive aspartame ingestion might cause certain mental disorders, as well as compromised learning and emotional functioning Hyperlink to Study: http://www.newmediaexplorer.org/sepp/aspartamebrain.pdf 3. Year Published: 2007 Full Reference: Life-Span Exposure to Low Doses of Aspartame Beginning During Prenatal Life Increases Cancer Effects in Rats, Morando Soffritti, Fiorella Belpoggi, Eva Tibaldi, Davide Degli Esposti, Michelina Lauriola; Environmental Health Perspectives, 115(9) Sep 2007; 115:1293-1297. doi:10.1289/ehp.10271. Funded By: Not known Conclusion/Findings: Carcinogenicity proven a second time; with effects increased when exposure to aspartame begins during fetal life. Hyperlink to Study: http://ehp03.niehs.nih.gov/article/fetchArticle.action?articleURI=info:doi/10.1289/ehp.10271 4. Year Published: 1984 Full Reference: Effects of Aspartame and Glucose on Rat Brain Amino Acids and Serotonin. Yokogoshi H, Roberst CH, Caballero B, Wurtman RJ. American Journal of clinical Nutrition. -
Engineering Aspects of Food Processing - P.P
CHEMICAL ENGINEEERING AND CHEMICAL PROCESS TECHNOLOGY – Vol. V - Engineering Aspects of Food Processing - P.P. Lewicki ENGINEERING ASPECTS OF FOOD PROCESSING P.P. Lewicki Warsaw University of Life Sciences (SGGW), Warsaw, Poland The State College of Computer Science and Business Administration in Lomza, Poland Keywords: Metabolic energy requirement, food production, wet cleaning, dry cleaning, homogenization, membrane filtration, cyclones, clarifixator, coating, extrusion, agglomeration, fluidization, battering, uperisation, pasteurization, sterilization, baking, chilling, freezing, hydrocooling, cryoconcentration, glazing, extrusion-cooking, roasting, frying, thermoplasticity, logistics. Contents 1. Introduction 2. Food industry 3. Food processing 3.1. Mechanical Processes 3.2. Heat Transfer Processes 3.3. Mass Transfer Processes 3.4. Materials Handling 3.5. Hygiene of Processing 3.6. Food Engineering 4. Concluding remarks Glossary Bibliography Biographical Sketch Summary The main aim of this chapter is to show the impact of chemical and process engineering on the development of nowadays food industry. The contribution presents food as a substance needed to keep a man alive, which is consumed every day and must be produced in enormous amounts. Food industry is a manufacturer of food, employs hundred of UNESCOthousands of employees and uses– considerableEOLSS quantities of energy and water. Basic processes used in food processing are briefly described. They are divided into three groups of unit operations that are mechanical processes and heat and mass transfer processes. In each group of unit operations specificity of the process is emphasized. AtSAMPLE the same time, it is shown howCHAPTERS theories of momentum, heat and mass transfer developed by chemical engineering are applied in designing food-processing equipment. The question of hygienic design and processing of safe food is explicitly stressed. -
Introduction to the Microbiology of Food Processing.Pdf
United States Department of Agriculture Food Safety and Inspection Service Introduction TO THE Microbiology OF Food Processing August 2012 Small Plant News Guidebook Series Small Plant News is a four-page, four-color newsletter published by the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS). It is targeted to small and very small Federal- and State-inspected establishment owners and operators who produce meat, poultry, and processed egg products. Small Plant News’s mission is to support the “FSIS’ Strategic Implementation Plan for Strengthening Small and Very Small Plant Outreach” by providing pertinent information for plant owners and operators so they can produce safe food and, ultimately, ensure the success of their livelihoods. The newsletter strives to do this through: ✔ Informing and educating small and very small plant owners and operators on FSIS news with current and meaningful information in an easy-to-read format. ✔ Assisting plant owners and operators in incorporating FSIS rules and regulations into their daily operational practices with “plain language” information. ✔ Fostering small and very small plants’ ability to stay in business and produce the safest food by providing essential tips that will encourage the highest sanitation standards, paperwork compliance, and cost-saving measures. ✔ Honoring FSIS’ obligations to small and very small plants by providing a mechanism that increases two-way dialogue between plants and the Agency. Back issues of Small Plant News are available on FSIS’ Web site at www.fsis.usda.gov. Or you may call the Small Plant Help Desk at (877) 374-7435 to order back copies. -
Genetically Modified Food and Informed Consumer Choice: Comparing U.S
Brooklyn Journal of International Law Volume 35 | Issue 2 Article 6 2010 Genetically Modified oF od and Informed Consumer Choice: Comparing U.S. and E.U. Labeling Laws Valery Federici Follow this and additional works at: https://brooklynworks.brooklaw.edu/bjil Recommended Citation Valery Federici, Genetically Modified Food and Informed Consumer Choice: Comparing U.S. and E.U. Labeling Laws, 35 Brook. J. Int'l L. (2010). Available at: https://brooklynworks.brooklaw.edu/bjil/vol35/iss2/6 This Note is brought to you for free and open access by the Law Journals at BrooklynWorks. It has been accepted for inclusion in Brooklyn Journal of International Law by an authorized editor of BrooklynWorks. GENETICALLY MODIFIED FOOD AND INFORMED CONSUMER CHOICE: COMPARING U.S. AND E.U. LABELING LAWS INTRODUCTION lthough you might not know it, chances are that the salad you Ahave for lunch or the crackers you eat as an afternoon snack con- tain some amount of genetically modified (“GM”) plants.1 Those ingre- dients almost certainly do not bear labels disclosing their genetic modifi- cations. Even if they did, would you understand what the labels mean enough to make an informed decision whether to purchase and consume GM or non-GM food? The labeling of genetically modified foods is an extremely complicated subject—one that falls at the intersection of a complex scientific field and deeply held religious, moral, and personal beliefs about what one puts into one’s body. It is possible that there is no right answer to the question whether foods should be labeled to indicate genetic modifica- tion. -
Journal of Obesity and Nutritional Disorders
Journal of Obesity and Nutritional Disorders Sparre M and Kristensen G. J Obes Nutr Disord: JOND-116. Review Article DOI: 10.29011/JOND-116.100016 Casualties of the Danish Malnutrition Period Maja Sparre1*, Gustav Kristensen2 1Geriatric Department, University Hospital Gentofte, Hellerup, Denmark 2Econometric Department, Stockholm School of Economics, Latvia *Corresponding Author: Maja Sparre, Geriatric Department, University hospital Gentofte, Niels Andersensvej 28, 2900 Hellerup, Denmark. Tel: +4538673867; Fax: +4538677632; Email: [email protected] Citation: Sparre M, Kristensen G (2017) Casualties of the Danish Malnutrition Period. J Obes Nutr Disord: JOND-116. DOI: 10.29011/JOND-116.100016 Received Date: 20 September, 2017; Accepted Date: 28 October, 2017; Published Date: 03 November, 2017 Abstract From 1999 to 2007 the number of people who died from malnutrition in Denmark rose suddenly, in some parts of the country up to 8 times. Inspired by the Dutch famine studies we examine that the death rates from diseases causing malnutrition. We find a parallel to the Dutch famine studies in that it seems that patients suffering from schizophrenia, stroke and Alzheimer’s disease also in excess during this period. Abbreviations: during this period show that they have an increased risk of devel- oping schizophrenia, diabetes, cold, breast cancer and Alzheimer’s DMP : The Danish Malnutrition Period Disease(AD) and have an altogether higher all-cause mortality [l-3]. AD : Alzheimer's Disease The Danish malnutrition period (DMP) 1999- Keywords: -
International Prevalences of Reported Food Allergies and Intolerances
European Journal of Clinical Nutrition (2001) 55, 298±304 ß 2001 Nature Publishing Group All rights reserved 0954±3007/01 $15.00 www.nature.com/ejcn International prevalences of reported food allergies and intolerances. Comparisons arising from the European Community Respiratory Health Survey (ECRHS) 1991 ± 1994 RK Woods1*, M Abramson1, M Bailey1 and EH Walters2 on behalf of the European Community Respiratory Health Survey (ECRHS) 1Departments of Epidemiology and Preventive Medicine, Monash Medical School, The Alfred Hospital, Prahran, Victoria, Australia; and 2Department of Respiratory Medicine, Monash Medical School, The Alfred Hospital, Prahran, Victoria, Australia Objective: The aim of this study was to report the prevalence, type and reported symptoms associated with food intolerance. Design: A cross-sectional epidemiological study involving 15 countries using standardized methodology. Participants answered a detailed interviewer-administered questionnaire and took part in blood, lung function and skin prick tests to common aeroallergens. Setting: Randomly selected adults who took part in the second phase of the European Community Respiratory Health Survey (ECRHS). Subjects: The subjects were 17 280 adults aged 20 ± 44 y. Results: Twelve percent of respondents reported food allergy=intolerance (range 4.6% in Spain to 19.1% in Australia). Atopic females who had wheezed in the past 12 months, ever had asthma or were currently taking oral asthma medications were signi®cantly more likely to report food allergy=intolerance. Participants from Scandi- navia or Germany were signi®cantly more likely than those from Spain to report food allergy=intolerance. Respondents who reported breathlessness as a food-related symptom were more likely to have wheezed in the past 12 months, to have asthma, use oral asthma medications, be atopic, have bronchial hyperreactivity, be older and reside in Scandinavia. -
The Use of Non-Nutritive Sweeteners in Establishing and Maintaining a Healthy Weight
Brigham Young University BYU ScholarsArchive Student Works 2014-07-15 The Use of Non-Nutritive Sweeteners in Establishing and Maintaining A Healthy Weight Derrick Pickering Brigham Young University - Provo, [email protected] Mary Williams Brigham Young University - Provo Follow this and additional works at: https://scholarsarchive.byu.edu/studentpub Part of the Nursing Commons The College of Nursing showcases some of our best evidence based scholarly papers from graduate students in the Family Nurse Practitioner Program. The papers address relevant clinical problems for advance practice nurses and are based on the best evidence available. Using a systematic approach students critically analyze and synthesize the research studies to determine the strength of the evidence regarding the clinical problem. Based on the findings, recommendations are made for clinical practice. The papers are published in professional journals and presented at professional meetings. BYU ScholarsArchive Citation Pickering, Derrick and Williams, Mary, "The Use of Non-Nutritive Sweeteners in Establishing and Maintaining A Healthy Weight" (2014). Student Works. 120. https://scholarsarchive.byu.edu/studentpub/120 This Peer-Reviewed Article is brought to you for free and open access by BYU ScholarsArchive. It has been accepted for inclusion in Student Works by an authorized administrator of BYU ScholarsArchive. For more information, please contact [email protected], [email protected]. The Use of Non-Nutritive Sweeteners in Establishing and Maintaining A Healthy Weight Derrick E. Pickering An evidence based scholarly paper submitted to the faculty of Brigham Young University in partial fulfillment of requirements for the degree of Masters of Science Mary Williams, Chair College of Nursing Brigham Young University August 2014 ii ABSTRACT The Use of Non-Nutritive Sweeteners in Establishing and Maintaining a Healthy Weight Derrick Pickering College of Nursing, BYU Master of Science in Nursing Obesity is an epidemic and continues to rise. -
Food Processing in Sub-Saharan Africa Solutions for African Food Enterprises Final Report 2 SAFE FINAL REPORT I Introduction: Solutions for African Food Enterprises
Food Processing in Sub-Saharan Africa Solutions for African Food Enterprises Final Report 2 SAFE FINAL REPORT I Introduction: Solutions for African Food Enterprises Food processing is a significant driver of local economies, creating supplier linkages for millions of small-scale farmers and helping elevate rural incomes across East and Southern Africa. As population and urbanization rates rapidly 127 increase across the region while hundreds of millions of people continue to face processors trained food insecurity, the demand for food has never been greater. Yet, small and growing local processors often have difficulties producing high-quality affordable and nutritious products that meet food safety standards and regulatory requirements due to a lack of technical and business knowledge and investment. Africa’s food processing industry holds huge Partners in Food Solutions and the United States 1,709 potential for growth: by 2040, it is anticipated that Agency for International Development (USAID) that participants the value of food purchased in East And Southern aimed to increase the competitiveness of the African 1 received training Africa will grow seven-fold. When equipped with food processing sector and expand the availability of via sector-wide the technical and business skills in food processing affordable and nutritious foods. SAFE was launched trainings best practices, such as manufacturing, food safety, in 2012 in Kenya, Malawi and Zambia with a $6.3 packaging, marketing, budgeting and planning, as million grant from USAID. In 2016, SAFE expanded to well as increased access to inputs, new markets and Ethiopia and Tanzania and extended the timeframe finance, growing processors can play a significant in the other countries with an additional $4.1 million role in providing for the region’s food needs. -
Food Processing: Opportunities and Challenges
IUFoST Scientific Information Bulletin (SIB) November 2020 FOOD PROCESSING: OPPORTUNITIES AND CHALLENGES With a projected global population of almost 10 billion people by 2050 and limited natural resources available, sustainable production of adequate high-quality food is a major challenge facing our society. Food processing and preservation are among the most powerful tools available to achieve the goal of feeding the constantly increasing population because they are useful in addressing both post- harvest and consumer food losses. Food processing and full utilization of resources help to achieve food safety, increase shelf life, and improve the nutritional value of foods. Typical food processing includes operations such as mixing and formulating raw materials, pasteurization, heating, freezing, chilling, filtration, drying, fortification, packaging and the addition of preservatives, colorants, and flavors. In this sense, cooking is a form of food processing. Nowadays, the majority of foods sold in grocery stores have been subjected to some degree of processing; however, people and organizations often give different definitions of “processed food”. Food processing eliminates pathogenic microorganisms, may increase the availability or preservation of nutrients, and even reduce or deactivate innate harmful components. However, it is also evident that certain processes may result in the reduction of nutrients or potential bioactives. Some formulations increase ingredients that can contribute to poor health when consumed in high amount. Others may employ additives to extend shelf life and maintain flavor, texture and safety. Concerns have been raised among consumers and some health professionals about the potential negative effects of processed foods on human health and their relation to the obesity epidemic and chronic diseases such as type-2 diabetes and cardiovascular disease, in a scenario of increased sedentarism, reduced time for food preparation at home and overeating. -
Nutrition and Dietetics (NTD) 1
Nutrition and Dietetics (NTD) 1 Nutrition and Dietetics (NTD) Courses NTD 3399 Experimental Course: 1-6 semester hours. The content of this course is not described in the catalog. Title and number NTD 1101 Introduction to Dietetics: 1 semester hour. of credits are announced in the Class Schedule. Experimental courses may History of the profession, academic pathway, outline of internship expectations, be offered no more than three times with the same title and content. May be career opportunities, and professional ethics. S repeated. NTD 1139 Consumer Nutrition: 3 semester hours. NTD 4400 Nutrition Assessment and Instruction: 3 semester hours. Introduction to nutrition, relationships among food choices, levels of nutrition, Assessment of nutrition status of individuals through anthropometric, clinical, health of the individual and family. Experiences in dietary analysis, label and and dietary assessment and discussion of theories of behavioral modification, advertising critiques, and discussions of current trends. Designed for non-science models and techniques, communication skills in nutrition instruction. S majors. D NTD 4401 Medical Nutrition Therapy I: 3 semester hours. NTD 1199 Experimental Course: 1-6 semester hours. Application of nutrition principles and the nutrition care process in the prevention The content of this course is not described in the catalog. Title and number and treatment of obesity, diabetes mellitus, cardiovascular disease, nutrition of credits are announced in the Class Schedule. Experimental courses may support, and diseases of the respiratory tract, gallbladder, and pancreas. be offered no more than three times with the same title and content. May be PREREQ: Acceptance into Didactic Program in Dietetics, NTD 3360, repeated. -
Current Knowledge of the Health Effects of Sugar Intake
Current Knowledge of the Health Effects of Sugar Intake Anne L. Mardis, MD, MPH1 Twenty years ago, the common themselves or from corresponding Center for Nutrition Policy perception was that sugar intake was simple sugars added to foods during and Promotion associated with several chronic processing. Within the body, most diseases: Diabetes, coronary heart dietary sugars are converted to glucose, disease, obesity, and hyperactivity in a major fuel used by all cells and the children. Sugar was also thought to be primary fuel required by brain tissue the sole cause of dental caries. Recent for normal function. Low levels of advances in scientific knowledge, glucose in the blood will impair the however, have shed some light on the brain and cause permanent mental role of sugar in chronic diseases and impairment or worse—coma or death. dental caries. The evidence indicates The body can store a limited amount that sugar is not in itself associated of glucose as glycogen, which it can with the aforementioned chronic draw upon for less than a day. After diseases and is not the sole offender this, other sources such as proteins, in the development of dental caries. from the breakdown of body tissues, This research brief discusses current must be used to synthesize glucose scientific knowledge of the health for the cells (15). effects of sugar. Diabetes Physiology The relationship between dietary Despite having been labeled as “empty carbohydrates and insulin resistance calories,” sugars are truly important (a risk factor for diabetes mellitus, compounds from the perspective of ischemic heart disease, and hyper- the human organism. -
Improvement in Food Functions Using Rare Sugars (Keywords: D-Psicose, Food Properties, Antioxidative Activity)
Foods 02 Glyco-Bio Project Team, Technical Promotion Division, Kagawa In ●Research theme Improvement in food functions using rare sugars (Keywords: D-Psicose, Food properties, Antioxidative activity) ●Research representative Shigeru Hayakawa, Professor, Kagawa University Faculty of Agriculture Outline of technology When food viscoelastic properties and antioxidative activity of custard pudding prepared by adding D-psicose were examined, both the instantaneous elastic and viscosity moduli were higher in pudding containing D-psicose than those containing other sugars (sucrose, D-fructose), and D-psicose was found to increase the viscoelasticity of pudding. Also, when antioxidative activities of antioxidative materials extracted from pudding were examined, the 1,1-diphenyl-2- dustry Support Foundation 1st floor, FROM Kagawa, 2217-16 Hay picrylhydrozyl (DPPH) radical scavenger activity was considerably higher in pudding containing D-psicose than those containing D-fructose or sucrose (Figure). Thus, DPPH radical scavenger activity (%) pudding prepared by the addition of D-psicose showed high Temperature (℃) Kagawa Prefecture Glyco-Biocluster Formation Project antioxidative activity and excellent food properties, and is Figure: DPPH radical scavenger promising as a functional dessert for elderly people. activities of pudding extracts Also, egg white proteins bound with rare sugars (D-allose, D- psicose) and reference sugars (D-glucose, D-fructose) were prepared by the Maillard reaction and used as materials for the production of sponge cake. By binding rare sugars to food proteins, food processing properties improved (prevention of hardening with time), and the antioxidative activity increased, adding extra values to the products. Sales points (1) Food properties can be improved by the addition of rare sugars.