Subjek : Pengolahan Pangan Tahun 2004-2008 (1.000 judul) K.R. Vijayakumar, Asha Martin, Lalitha R. Gowda, V. Prakash, Detection of genetically modified soya and maize: Impact of heat processing, Food Chemistry, Volume 117, Issue 3, 1 December 2009, Pages 514-521, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.04.028. (http://www.sciencedirect.com/science/article/B6T6R-4W3PT8H- 4/2/7111c6f94a5dffc53f812302fca16bf1) Abstract: The analysis of processed foods entails a number of complications, which negatively affect the performance of DNA based detection methods. Heat-processing methods viz. autoclaving and micro-waving, that mimic processing and manufacturing, as model unit operation systems were used to study their effect on the detection of genetically modified organisms (GMOs). This study confirms the premise that high temperature and/or pressure significantly reduce the level of detectable DNA. PCR methods were developed and adapted to target varying amplicon sizes of the trait, construct and event specific gene sequences that occur in MON-810 maize and Roundup Ready(R) soybean. Integrity of DNA, recovery and PCR amplicon size (<200 bp) are major factors that direct the successful detection of GMOs in processed foods. The model systems used provide a platform to devise better strategies in developing detection protocols, especially for processed foods containing GMOs. Keywords: Amplicon size; DNA degradation; Food processing; Genetically modified organisms; Polymerase chain reaction Yu-Zhen Ding, Shao-Ying Zhang, Peng Liu, Wenqiao Yuan, Jin-Yi Liang, Zhe Zhao, Yu-Dong Zhang, Microbiological and biochemical changes during processing of the traditional chinese food douzhi, Food Control, Volume 20, Issue 12, December 2009, Pages 1086-1091, ISSN 0956-7135, DOI: 10.1016/j.foodcont.2009.02.005. (http://www.sciencedirect.com/science/article/B6T6S-4VNH3TD- 3/2/63b9c825be444d157e25d538dc27efed) Abstract: The microbiological and biochemical changes during douzhi processing were studied. The sedimentation process was shown to follow a lactic fermentation course. The main fermenting bacteria were identified to be Lactococcus lactis and Leuconostoc citreum; the former played the main role in producing acids, and the latter ensured a better flavor of douzhi. Yeasts thrived during the late part of fermentation were believe to account for the decrease in acidity. Tracing the change of chemical compounds suggested that active metabolic activity was induced when beans were steeped in water, in which significant reduction in crude protein and sugars were observed, but levels of soluble proteins, free amino acids increased. Fermentation by lactic acid bacteria caused a rapid reduction of soluble proteins, soluble sugars and reducing sugars, but significant accumulation of free amino acids and slight changes in crude protein. Mung bean endogenous protease and amylase activity dropped significantly during fermentation. Keywords: Mung bean; Lactococcus lactis; Leuconostoc citreum L. Fillaudeau, K. Le-Nguyen, C. Andre, Influence of flow regime and thermal power on residence time distribution in tubular Joule Effect Heaters, Journal of Food Engineering, Volume 95, Issue 3, December 2009, Pages 489-498, ISSN 0260-8774, DOI: 10.1016/j.jfoodeng.2009.06.010. (http://www.sciencedirect.com/science/article/B6T8J-4WH2KV3- 4/2/737f646d485df7340a2f5a6b570485da) Abstract: To improve treatment homogeneity in tubular Joule Effect Heater (JEH), geometric modifications could be used even in laminar regime inducing flow perturbation and mixing.As a response variable, residence time distribution (RTD) is an important parameter and it has been commonly used in determining the performances of industrial heat exchangers.In present work, our objectives were (i) to investigate the impact of processing conditions (flow regime, heat flux) on RTD in an industrial JEH equipped with smooth and modified tubes, (ii) to contribute to the estimation of treatment homogeneity versus global energetic performances of heat exchanger and (iii) to validate a general reactor model.Analytical solution and systemic analysis of RTD signals were reported.The evolutions of mean reduced variance, [beta]2 against efficiency number, Eff for smooth ([beta]2 = 0.00129 [middle dot] Eff - 0.0300, R2 = 0.992) and modified ([beta]2 = 0.000547 [middle dot] Eff - 0.0169, R2 = 0.979) tubes exhibited a similar and linear relationship.Under the conditions investigated (38 < Re < 10,000, 4 < Pr < 950 with Newtonian fluids), treatment homogeneity was significantly improved by modified geometry and strong interactions between heat transfer and hydrodynamics.A significant decrease in reduced variance under both laminar , and turbulent , regimes was observed versus heat energy.However geometric modification and heat treatment affected the residence time distribution and specifically reduced variance, [beta]2 within same order of magnitude.Systemic analysis of experimental data enabled to evaluate two reactor models:Dispersed Plug Flow (DPF) and Plug Flow (PF) + 2 Continuous Stirred Tank Reactor (CSTR) with and without convolution and with 1 or 2 degrees of freedom.Second model could be considered as the most accurate model to predict RTD in JEH with an accurate degree of confidence for residence time and reduced variance estimation ([tau] = 0.995 [middle dot] ts R2 = 0.64, error < 3% and ) and a simplified model with only 1 degree of freedom can be used. Keywords: RTD; Joule Effect Heater; Food process; Flow regime; Heat treatment; Newtonian fluid Umran Uygun, Berrin Senoz, Serpil Ozturk, Hamit Koksel, Degradation of organophosphorus pesticides in wheat during cookie processing, Food Chemistry, Volume 117, Issue 2, 15 November 2009, Pages 261-264, ISSN 0308-8146, DOI: 10.1016/j.foodchem.2009.03.111. (http://www.sciencedirect.com/science/article/B6T6R-4W0WJB9- C/2/c132d25e8fe9c0a47f1b1e57cb376940) Abstract: For investigating carryover of some organophosphorus pesticide residues in the cereal food chain from grain to consumer, a study was set up on wheat bran, flour and cookies, with and without bran. Special emphasis was given to malathion and chlorpyrifos-methyl residues in cookies for better protection of consumers. Pesticide-free wheat was placed in a small-scale model of a commercial storage vessel and treated with these pesticides. The residue levels of insecticides were determined in wheat, as well as in bran, flour and cookies produced from stored wheat at various time intervals during storage. A multiresidue analysis was performed using GC-NPD and GC-MS. Malathion and chlorpyrifos-methyl residue levels were higher than the maximum residue limits (MRLs) in wheat after 240 days of storage. MRLs established by the EC for malathion and chlorpyrifos-methyl in wheat are 8 and 3 mg kg-1, respectively. The residue levels of insecticides in flour samples also exceeded the MRL (2 mg kg-1 for both insecticides). Eight months of storage were not effective for reducing the residues in wheat to the levels below MRLs. Although, considerable amounts of the insecticides remained in the bran and flour, the cookie processing significantly reduced the concentrations in general. Chlorpyrifos-methyl was more persistent than was malathion and comparatively less degradation occurred during milling and cookie processing due to its physicochemical properties. Keywords: Malathion; Chlorpyrifos-methyl; Wheat; Cookies Dereje T. Asefa, Solveig Langsrud, Ragnhild O. Gjerde, Cathrine F. Kure, Maan S. Sidhu, Truls Nesbakken, Ida Skaar, The performance of SAS-super-180 air sampler and settle plates for assessing viable fungal particles in the air of dry-cured meat production facility, Food Control, Volume 20, Issue 11, November 2009, Pages 997-1001, ISSN 0956-7135, DOI: 10.1016/j.foodcont.2008.11.011. (http://www.sciencedirect.com/science/article/B6T6S-4V42J5X- 3/2/535dcf6d4d683123eb8ab3c6f993c442) Abstract: Performances of SAS-super-180 air sampler and settle plates were investigated for the assessment of airborne fungal food contamination. Air samples were taken from processing rooms of a dry-cured production facility and outdoors. Fungal colonies and numbers of species were counted and compared. Quantitatively, the air sampler showed higher numbers of species and mean CFU/plate compared to settle plates. Qualitatively, the two methods showed similar dominating fungal genera and species associated with dry-cured meat products. The study showed settle plates could provide important qualitative information for food processing plants where airborne fungi associated with food products are the targets. Keywords: Air sampling; Dry-cured meat products; Viable fungal colonies Adriano G. Cruz, Adriane E.C. Antunes, Ana Lucia O.P. Sousa, Jose A.F. Faria, Susana M.I. Saad, Ice-cream as a probiotic food carrier, Food Research International, Volume 42, Issue 9, November 2009, Pages 1233-1239, ISSN 0963-9969, DOI: 10.1016/j.foodres.2009.03.020. (http://www.sciencedirect.com/science/article/B6T6V-4W0R0JF- 2/2/891ed6b7a629c88e6fd09f0031a3632c) Abstract: Ice-creams are food products showing potential for use as probiotic vehicles, with the added advantage of being appreciated by people belonging to all age groups and social levels. However, the development of ice-creams containing probiotic bacteria requires the overcoming of certain technological intrinsic requirements related to their processing stages. The aim of the present paper was to review the technological parameters involved in the production of probiotic ice- creams. Although the application