Chemical Processes in Food Science

Total Page：16

File Type：pdf, Size：1020Kb

S T Chemical Processes in Food Science U D Fermentation E energy producing process which does not require oxygen to take place N T ATP adenosine triphosphate; form of energy V O C Facultative anaerobes A bacteria which can switch to using fermentation as an energy source if their B environment allows it U L Sauerkraut A R acidic cabbage Y Vinegar H acidic liquid produced from the fermentation of ethanol to yield acetic acid A N Brine Pickles D O pickles which undergo a curing process for several weeks in which fermentative U bacteria produce aids necessary fro the preservation process T Fresh-pack Pickles pickles which are made by the addition of an acid such as vinegar and not by the natural fermentation of the vegetable Leavening process of adding gas to a dough before or during baking to produce a lighter, more easily chewed bread Chemical Leavener ingredients such as baking soda or baking powder Saccharomyces Cerevisiae yeast used to leaven most breads Quick Breads breads which are leavened using baking powder, baking soda or both and a balance of acidic ingredients to produce carbon dioxide Caramelization oxidation of sugar and is a type of non-enzymatic browning Accompanies: Chemical Processes in Food Science 1 S T Chemical Processes in Food Science U D Starch E polysaccharide made up of glucose units linked together to form long chains N T Starch Gelatinization process which breaks down the intermolecular bonds of starch molecules in the V O presence of water and heat C A Gelatin B form of processed collagen U L Retrogradation A R process in which additional bonds form in starch filled foods and increase their Y rigidity after cooking H Syneresis A process in which water molecules are squeezed out of a gel N D O U T Accompanies: Chemical Processes in Food Science 2 .

Copy Link

Recommended publications

ATP—The Free Energy Carrier
ATP—The Free Energy Carrier How does the ATP molecule capture, store, and release energy? Why? A sporting goods store might accept a $100 bill for the purchase of a bicycle, but the corner store will not take a $100 bill when you buy a package of gum. That is why people often carry smaller denominations in their wallets—it makes everyday transactions easier. The same concept is true for the energy transactions in cells. Cells need energy (their “currency”) to take care of everyday functions, and they need it in many denominations. As humans we eat food for energy, but food molecules provide too much energy for our cells to use all at once. For quick cellular transactions, your cells store energy in the small molecule of ATP. This is analogous to a $1 bill for your cells’ daily activities. Model 1 – Adenosine Triphosphate (ATP) NH2 N N O– O– O– CH OP OP OP O– N N O 2 ADENINE O O O TRI-PHOSPHATE GROUP OH OH RIBOSE 1. The diagram of ATP in Model 1 has three parts. Use your knowledge of biomolecules to label the molecule with an “adenine” section, a “ribose sugar” section, and a “phosphate groups” section. 2. Refer to Model 1. a. What is meant by the “tri-” in the name adenosine triphosphate? 3 PHOSPHATES b. Discuss with your group what the structure of adenosine diphosphate (ADP) might look like. Draw or describe your conclusions. SAME AS ABOVE, BUT WITH ONLY 2 PHOSPHATES IN PHOSPHATE GROUP. ATP— The Free Energy Carrier 1 Model 2 – Hydrolysis of ATP H2O NH2 NH2 Energy N – – – N – – N O O O N O O O– CH OPOPOPO– CH O P O P OH HO P O– N N O 2 N N O 2 + O O O O O O Inorganic OH OH OH OH Phosphate (Pi) 3.
[Show full text]
Adenosine Triphosphate Turnover in Humans. Decreased Degradation During Relative Hyperphosphatemia
Adenosine triphosphate turnover in humans. Decreased degradation during relative hyperphosphatemia. M A Johnson, … , S P Schmaltz, I H Fox J Clin Invest. 1989;84(3):990-995. https://doi.org/10.1172/JCI114263. Research Article The regulation of ATP metabolism by inorganic phosphate (Pi) was examined in five normal volunteers through measurements of ATP degradation during relative Pi depletion and repletion states. Relative Pi depletion was achieved through dietary restriction and phosphate binders, whereas a Pi-repleted state was produced by oral Pi supplementation. ATP was radioactively labeled by the infusion of [8(14)C]adenine. Fructose infusion was used to produce rapid ATP degradation during Pi depletion and repletion states. Baseline measurements indicated a significant decrease of Pi levels during phosphate depletion and no change in serum or urinary purines. Serum values of Pi declined 20 to 26% within 15 min after fructose infusion in all states. Urine measurements of ATP degradation products showed an eightfold increase within 15 min after fructose infusion in both Pi-depleted and -supplemented states. Urinary radioactive ATP degradation products were fourfold higher and urinary purine specific activity was more than threefold higher during Pi depletion as compared with Pi repletion. Our data indicate that there is decreased ATP degradation to purine end products during a relative phosphate repletion state as compared to a relative phosphate depletion state. These data show that ATP metabolism can be altered through manipulation of the relative Pi state in humans. Find the latest version: https://jci.me/114263/pdf Adenosine Triphosphate Turnover in Humans Decreased Degradation during Relative Hyperphosphatemia Marcia A.
[Show full text]
Tricarboxylic Acid (TCA) Cycle Intermediates: Regulators of Immune Responses
life Review Tricarboxylic Acid (TCA) Cycle Intermediates: Regulators of Immune Responses Inseok Choi , Hyewon Son and Jea-Hyun Baek * School of Life Science, Handong Global University, Pohang, Gyeongbuk 37554, Korea; [email protected] (I.C.); [email protected] (H.S.) * Correspondence: [email protected]; Tel.: +82-54-260-1347 Abstract: The tricarboxylic acid cycle (TCA) is a series of chemical reactions used in aerobic organisms to generate energy via the oxidation of acetylcoenzyme A (CoA) derived from carbohydrates, fatty acids and proteins. In the eukaryotic system, the TCA cycle occurs completely in mitochondria, while the intermediates of the TCA cycle are retained inside mitochondria due to their polarity and hydrophilicity. Under cell stress conditions, mitochondria can become disrupted and release their contents, which act as danger signals in the cytosol. Of note, the TCA cycle intermediates may also leak from dysfunctioning mitochondria and regulate cellular processes. Increasing evidence shows that the metabolites of the TCA cycle are substantially involved in the regulation of immune responses. In this review, we aimed to provide a comprehensive systematic overview of the molecular mechanisms of each TCA cycle intermediate that may play key roles in regulating cellular immunity in cell stress and discuss its implication for immune activation and suppression. Keywords: Krebs cycle; tricarboxylic acid cycle; cellular immunity; immunometabolism 1. Introduction The tricarboxylic acid cycle (TCA, also known as the Krebs cycle or the citric acid Citation: Choi, I.; Son, H.; Baek, J.-H. Tricarboxylic Acid (TCA) Cycle cycle) is a series of chemical reactions used in aerobic organisms (pro- and eukaryotes) to Intermediates: Regulators of Immune generate energy via the oxidation of acetyl-coenzyme A (CoA) derived from carbohydrates, Responses.
[Show full text]
Food Safety Terms and Definitions Adenosine Triphosphate Testing
Food Safety Terms and Definitions Adenosine Triphosphate Testing (ATP) – ATP is found in all animal, plant, bacterial, yeast, and mold cells. It occurs in food and in microbial contamination. The ATP test uses bioluminescence to detect the presence of ATP left on a surface after cleaning to verify the removal of product that could contribute to microbiological contamination on product contact surfaces. Adulteration – To make imperfect by adding extraneous, improper, or inferior ingredients. American National Standards Institute (ANSI) - ANSI facilitates the development of American National Standards (ANS) by accrediting the procedures of standards developing organizations (SDOs). Audit – A systematic, independent, and documented examination (through observation, investigation, records review, discussions with employees of the audited entity, and, as appropriate, sampling and laboratory analysis) to assess an entity’s food safety processes and procedures. Auditor – A person who conducts an audit. Back Siphonage – The flowing back of used, contaminated, or polluted water from plumbing fixture or vessel into the pipe which feeds it; caused by reduced pressure in the pipe. Certificate of Analysis (COA) – A document containing test results that are provided to the customer by the supplier to demonstrate that product meets the defined test. Control Point – Any step in the process at which biological, chemical or physical hazards can be controlled, reduced or eliminated. Corrective Action – Documented procedures followed when a process or product deviation occurs. Critical Control Points (CCP) – A point, step, or procedure in a food process at which control can be applied and is essential to prevent or eliminate a food safety hazard or reduce such a hazard to an acceptable level.
[Show full text]
ATP Structure and Function
ATP: Universal Currency of Cellular Energy All living things including plants, animals, birds, insects, humans need energy for the proper functioning of cells, tissues and other organ systems. As we are aware that green plants, obtain their energy from the sunlight, and animals get their energy by feeding on these plants. Energy acts as a source of fuel. We, humans, gain energy from the food we eat, but how are the energy produced and stored in our body. A living cell cannot store significant amounts of free energy. Excess free energy would result in an increase of heat in the cell, which would result in excessive thermal motion that could damage and then destroy the cell. Rather, a cell must be able to handle that energy in a way that enables the cell to store energy safely and release it for use only as needed. Living cells accomplish this by using the compound adenosine triphosphate (ATP). ATP is often called the “energy currency” of the cell, and, like currency, this versatile compound can be used to fill any energy need of the cell. How? It functions similarly to a rechargeable battery. When ATP is broken down, usually by the removal of its terminal phosphate group, energy is released. The energy is used to do work by the cell, usually by the released phosphate binding to another molecule, activating it. For example, in the mechanical work of muscle contraction, ATP supplies the energy to move the contractile muscle proteins. Recall the active transport work of the sodium-potassium pump in cell membranes.
[Show full text]
Production of a New Plant-Based Milk from Adenanthera Pavonina Seed and Evaluation of Its Nutritional and Health Benefits
View metadata, citation and similar papers at core.ac.uk brought to you by CORE provided by Covenant University Repository ORIGINAL RESEARCH published: 12 February 2018 doi: 10.3389/fnut.2018.00009 Production of a New Plant-Based Milk from Adenanthera pavonina Seed and Evaluation of Its Nutritional and health Benefits Israel Sunmola Afolabi1*, Irene Chiamaka Nwachukwu1, Chinemelum Sandra Ezeoke1, Ruth Chineme Woke1, Olawunmi Adebisi Adegbite1, Tolulope Dorcas Olawole1 and Olubukola C. Martins2 1 Biochemistry Department, College of Science and Technology, Covenant University, Ota, Nigeria, 2 Lagos State University Teaching Hospital (LASUTH) Complex, Lagos State Drug Quality Control Laboratory, Ikeja, Nigeria Edited by: K. Nagendra Prasad, A new plant milk was discovered from the seed of Adenanthera pavonina. The physico- World Pranic Healing Foundation India-Research Centre, India chemical and nutritional properties of the new pro-milk extract were assessed, and their Reviewed by: biochemical effects were compared with those of soy bean extracts. Eleven groups of Gloria A. Otunola, three albino rats each were used to assess the health benefits of the pro-milk. Groups University of Fort Hare, South Africa Mónica Andrea Valdez Solana, were separately administered 3.1, 6.1, and 9.2 µl/g animal wt. pro-milk extract from A. Universidad Juárez del Estado de pavonina seed, 6.1 µl/g animal wt. milk extract from soybean, and 6.1 µl/g animal wt. Durango, Mexico normal saline for 7 or 14 days. The “baseline” group consisted of those sacrificed on day B. F. Lau, University of Malaya, Malaysia 0. Among the physical properties considered, the pro-milk from A.
[Show full text]
Use of Phosphates in Meat Products
African Journal of Biotechnology Vol. 10(86), pp. 19874-19882, 30 December, 2011 Available online at http://www.academicjournals.org/AJB DOI: 10.5897/AJBX11.023 ISSN 1684–5315 © 2011 Academic Journals Review Use of phosphates in meat products Nguyen Huynh Bach Son Long, Robert Gál and František Bu ňka* Department of Food Technology and Microbiology, Faculty of Technology, Tomas Bata University in Zlin, nam. T. G. Masaryka 5555, 760 01 Zlin, Czech Republic. Accepted 9 December, 2011 Phosphates offer a range of possibilities when used in meat and poultry productions. Food grade phosphates are used in meat products for several reasons such as changing and/or stabilizing of pH- value, increasing water holding capacity in order to lead to higher yields, decreasing losses of weight in cooking, improving texture and sensory properties (tenderness, juiciness, color and flavor), extending shelf-life, etc. In addition, phosphates in meat products are also sources of the supply of phosphorus for consumers through diet, which is an essential mineral for the lives of humans. This review is focused on phosphates’ properties, functions, application in meat and poultry products as well as influence on health. Key words: Monophosphate, diphosphate, polyphosphate, texture parameters, water holding capacity, yield, meat. INTRODUCTION The use of food additives has become more prominent additives and they are essential for several reasons such in recent years due to the increased production of as increasing pH, increasing water holding capacity prepared, processed and convenient foods (USDA, (WHC; structure of muscle protein is opened) in order to 2008). Additives are used for technological purposes in lead to higher yields and stabilized meat emulsions, the manufacturing, processing, preparation, treatment, decreasing cooking losses of weight, improving texture packaging, transportation or storage of certain foods, or and sensory properties (tenderness, juiciness, color, may be reasonably expected to result in them or their flavor), extending shelf-life, etc.
[Show full text]
Choice of Foods and Ingredients for Moderately Malnourished Children 6 Months to 5 Years of Age
Choice of foods and ingredients for moderately malnourished children 6 months to 5 years of age Kim F. Michaelsen, Camilla Hoppe, Nanna Roos, Pernille Kaestel, Maria Stougaard, Lotte Lauritzen, Christian Mølgaard, Tsinuel Girma, and Henrik Friis Abstract quality, especially PUFA content and ratios, in children with moderate malnutrition. There is consensus on how to treat severe malnutrition, but there is no agreement on the most cost-effective way to treat infants and young children with moderate mal- Introduction nutrition who consume cereal-dominated diets. The aim of this review is to give an overview of the nutritional Child malnutrition is a major global health problem, qualities of relevant foods and ingredients in relation leading to morbidity and mortality, impaired intellec- to the nutritional needs of children with moderate mal- tual development and working capacity, and increased nutrition and to identify research needs. The following risk of adult disease. This review will deal with the general aspects are covered: energy density, macronutri- needs of children between the ages of 6 months and ent content and quality, minerals and vitamins, bioactive 5 years with moderate malnutrition. Infants below 6 substances, antinutritional factors, and food processing. months of age should (ideally) be exclusively breastfed, The nutritional values of the main food groups—cereals, and if malnourished, will have special needs, which will legumes, pulses, roots, vegetables, fruits, and animal not be covered here. Moderate malnutrition includes all foods—are discussed. The special beneficial qualities children with moderate wasting, defined as a weight- of animal-source foods, which contain high levels of for-height between –3 and –2 z-scores of the median minerals important for growth, high-quality protein, of the new World Health Organization (WHO) child and no antinutrients or fibers, are emphasized.
[Show full text]
Starvation-Survival Processes of a Marine Vibriot PENNY S
APPLIED AND ENVIRONMENTAL MICROBIOLOGY, Mar. 1983, p. 1041-1048 Vol. 45, No. 3 0099-2240/83/031041-08$02.00/0 Copyright © 1983, American Society for Microbiology Starvation-Survival Processes of a Marine Vibriot PENNY S. AMY, CRELLIN PAULING,t AND RICHARD Y. MORITA* Department of Microbiology and School of Oceanography, Oregon State University, Corvallis, Oregon 97331-3804 Received 16 September 1982/Accepted 15 November 1982 Levels of DNA, RNA, protein, ATP, glutathione, and radioactivity associated with [35S]methionine-labeled cellular protein were estimated at various times during the starvation-survival process of a marine psychrophilic heterotrophic Vibrio sp., Ant-300. Values for the macromolecules were analyzed in terms of total, viable, and respiring cells. Electron micrographs (thin sections) were made on log-phase and 5.5-week-starved cells. On a per-cell basis, the levels of protein and DNA rapidly decreased until a constant level was attained. A second method in which radioactive sulfur was used for monitoring protein demonstrated that the cellular protein level decreased for approximately 2.5 weeks and then remained constant. An initial decrease in the RNA level with starvation was noted, but with time the RNA (orcinol-positive material) level increased to 2.5 times the minimum level. After 6 weeks of starvation, 45 to 60% of the cells remained capable of respiration, as determined by iodonitrotetrazolium violet-formazan granule pro- duction. Potential respiration and endogenous respiration levels fell, with an intervening 1-week peak, until at 2 weeks no endogenous respiration could be measured; respiratory potential remained high. The cell glutathione level fell during starvation, but when the cells were starved in the presence of the appropriate amino acids, glutathione was resynthesized to its original level, beginning after 1 week of starvation.
[Show full text]
OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE and Nacl-FREE PROCESSING IMPLEMENTATION
FOOD SAFETY IN FAST DRYING (QDS PROCESS®) OF DRY-CURED MEAT PRODUCTS: HIGH PRESSURE AND NaCl-FREE PROCESSING IMPLEMENTATION Katharina STOLLEWERK Dipòsit legal: GI. 1725-2012 http://hdl.handle.net/10803/96264 Food safety in fast drying (QDS process®) of dry-cured meat products: high pressure and NaCl-free processing implementation està subjecte a una llicència de Reconeixement-NoComercial-SenseObraDerivada 3.0 No adaptada de Creative Commons PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Katharina Stollewerk May, 2012 PhD Thesis Food safety in fast drying (QDS process®) of dry-cured meat products: High Pressure and NaCl-free processing implementation. Author: Katharina Stollewerk 2012 PhD Programme in Technology PhD Supervisors: Dr. Josep Comaposada Beringues and Dr. Anna Jofré Fradera Tutor: Dr. Carmen Carretero Romany Dissertation submitted to apply for the Doctor degree by the University of Girona Katharina Stollewerk Dr. Josep Comaposada Dr. Anna Jofré Dr. Carmen Carretero Dr. Josep Comaposada i Beringues, director of the Subprogram New process technologies in the food industry (Food Technology Programme) and Dr. Anna Jofré i Fradera, researcher of the Food Safety Programme of IRTA, El Dr. Josep Comaposada i Beringues, director del Subprograma de noves tecnologies de procés a la indústria alimentària (Programa de tecnologia alimentària) i la Dra. Anna Jofré i Fradera, investigadora del Programa de seguretat alimentària de l’IRTA, CERTIFY: That they have supervised the present PhD thesis entitled “Food safety in fast drying (QDS process®) of dry-cured meat products: High pressure and NaCl-free processing implementation” and presented by Katharina Stollewerk for obtaining the Ph.D.
[Show full text]
The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork
foods Article The Possibility of Reduction of Synthetic Preservative E 250 in Canned Pork Karolina Ferysiuk and Karolina M. Wójciak * Department of Animal Raw Materials Technology, Faculty of Food Science and Biotechnology, University of Life Sciences in Lublin, Skromna 8 Street, 20-704 Lublin, Poland; [email protected] * Correspondence: [email protected]; Tel.: +48-81-4623340 Received: 12 November 2020; Accepted: 10 December 2020; Published: 15 December 2020 Abstract: The purpose of this study was to determine the possibility of reducing the amount of NaNO2 added to canned pork during 180 days of storage. In this study, three variants of canned pork were prepared by adding diﬀerent amounts of sodium nitrite: N (100 mg/kg), NH (50 mg/kg), and NF (no nitrite). The antioxidant capacity, amount of secondary products of lipid oxidation, color intensity, and pH were analyzed after one, 60, 90, and 180 days of storage where sensory properties, water activity (aw), selected pathogenic bacteria, nitrate and nitrite residues, N-nitrosamines (NA), and cholesterol were analyzed after 1 and 180 days of storage. The redness parameter of the nitrite-free canned meat was found to be signiﬁcantly lower (about 6.4) than that of the products containing sodium nitrite (N: 10.49 and NH: 9.89). During the storage period C. perfringens, L. monocytogenes, and Salmonella were detected in the products. It is not possible to completely eliminate nitrite from the canned pork production process without deteriorating the color, antioxidant properties, sensory characteristics, and health safety. However, the level of hazard chemicals such as NA, nitrate and nitrite residues can be limited by decreasing the amount of nitrite addition to 50 mg/kg.
[Show full text]
ATP Bioluminescence for Assessing the Efficacy of the Manual Cleaning
healthcare Article ATP Bioluminescence for Assessing the Efﬁcacy of the Manual Cleaning Procedure during the Reprocessing of Reusable Surgical Instruments Maria Dolores Masia 1 , Marco Dettori 1,* , Grazia Maria Deriu 2, Sabina Bellu 2, Lisa Arcadu 1, Antonio Azara 1 , Andrea Piana 1 , Alessandra Palmieri 1 , Antonella Arghittu 2,3 and Paolo Castiglia 1 1 Department of Medical, Surgical and Experimental Sciences, University of Sassari, 07100 Sassari, Italy; [email protected] (M.D.M.); [email protected] (L.A.); [email protected] (A.A.); [email protected] (A.P.); [email protected] (A.P.); [email protected] (P.C.) 2 University Hospital of Sassari, 07100 Sassari, Italy; [email protected] (G.M.D.); [email protected] (S.B.); [email protected] (A.A.) 3 Department of Biomedical Sciences, University of Sassari, 07100 Sassari, Italy * Correspondence: [email protected]; Tel.: +39-079228467 Abstract: Achieving sterilization by adopting proper practices is essential to ensure that surgical instruments do not transmit microorganisms to patients. As the effectiveness of sterilization mandates effective cleaning, it is necessary to verify the success of cleaning procedures. In this study, we used the adenosine triphosphate (ATP) bioluminescence method for assessing the efﬁcacy of the manual cleaning procedure during the reprocessing of reusable surgical instruments. The ATP bioluminescence assay was performed on 140 surgical instruments of 12 different types, both before Citation: Masia, M.D.; Dettori, M.; being cleaned (baseline) and after each of the cleaning procedures (i.e., decontamination, manual Deriu, G.M.; Bellu, S.; Arcadu, L.; washing, drying, and visual inspection). For each instrument, two swabs were used as follows: Azara, A.; Piana, A.; Palmieri, A.; Arghittu, A.; Castiglia, P.
[Show full text]